PHILLY CONNECTION

6-1A: .04(6)(f)Observed American Cheese and provolone in walk in cooler above 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cheese discarded

17C: .07(5)(a),(b)1,2,3Observed floor dirty with built up debris under cooking equipment and coolers. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(5)(k)Observed multiple flies inside restaurant. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

1-2B: .03(3)(b)CFSM expired 2.2025 and EH office not notified. // A food service establishment that operates without a CFSM shall notify the Health Authority within thirty days of the date that the establishment ceases to employ a CFSM with the name and certification number of the former CFSM and measures being taken to designate a new CFSM. Measures shall include: (i) Hiring a new CFSM; (ii) Designating an existing employee who is enrolled in an approved CFSM training course; or (iii) Hiring a new employee who is enrolled in an approved CFSM training course. (Pf) Corrective Actions: PIC provided paperwork that employee has signed up for a CFSM class and took exam. Waiting on score.

6-1A: .04(6)(f)Observed american cheese, and lettuce in open top cooler above 41F. Observed american cheese, turkey, and pepper jack cheese in walk in cooler above 41F. SECOND CONSECUTIVE VIOLATION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods in open top cooler cooled to correct temperature. Foods in walk in cooler discarded.

8-2B: .07(6)(c)Observed bottles of bleach being stored above food. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: Bleach was relocated.

18: .07(2)(m)Observed drive thru window being left open without a customer at the window. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Drive through window was closed.

6-1A: .04(6)(f)Observed time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Food items were discarded.//