CHARLEYS PHILLY STEAKS

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours in the walk in cooler and toppings prep line cooler (see temperature log). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded. Discussed placing TCS foods at the toppings prep line cooler on a 4 hour time control during busy hours. Time control procedures reviewed and provided.

6-1C: .04(6)(d)Multiple TCS foods did not cool to 41F in 4 or 6 hours (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling cooked chicken wings, cut lettuce, and cooked onions. Cooked chicken wings cooling in a large, deep, plastic container while covered and stacked in the walk in cooler. Cut lettuce and cooked onions cooling in prep line coolers where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Recommended cooling foods in thinner portions on the top shelf of the walk in cooler while uncovered as long as no source of contamination can occur. Discussed using cooling logs to ensure foods cool properly.

4-2B: .05(8)(a)Observed employee cleaning dirty trays with a quat wiping cloth. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: PIC (person in charge) had employee take trays to back to wash, rinse and sanitize.

6-1A: .04(6)(f)Observed multiple TCS (time/temperature control for safety) foods holding above 41F (see temp log). Ambient air of prep cooler was 40.5F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC had items were discarded.

10D: .04(4)(d)Observed 8 working containers of sauce that were not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled items with common name.

14C: .05(10)(e)1&3Two containers of 4 stacks of cups each that were stored on the counter by cash registers where customers can cough and sneeze on them. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: PIC moved cups behind counter.