Real Philly Conyers Inc

4-2A: .04(4)(c)1(iv)Observed multiple food stored uncovered in the reach-in cooler. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: The person in charge covered food.

6-1A: .04(6)(f)Observed multiple cold-held foods in the prep top cooler holding a temperature greater than 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded food.

10D: .04(4)(d)Observed multiple squeeze bottles were not labeled with their 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: The person in charge labeled squeeze bottles.

11D: .05(3)(g)Observed facility did not have an approved working thermometer. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

15A: .05(6)(a)Observed the ambient air temperature of the prep top cooler was 55 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed philly chicken stored on top of ready to eat foods, raw salmon on top of chicken, fries on top of steak and salmon stored with fries in the reach-in cooler. Food shall be separated and protected. Corrective Actions: Employees rearranged foods according.

6-1A: .04(6)(f)Observed multiple foods on the counter and in the prep top cooler that were not holding a temperature of 41 degrees F. or less. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food on the counter was relocated to the cooler and food was stored accordingly in the prep top cooler. See temperature log.

15A: .05(2)(g)Observed the prep top cooler holding an ambient air temperature of 45 degrees F. Equipment shall be in good repair and proper adjustment.