Charley’s Philly Steaks

Basic – Carbon dioxide/helium tanks not adequately secured.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while engaging in food preparation.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup around walk in freezing door.

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle in contact with crispy onions at flip top cooler.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in bucket of standing water 85F at wing station

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. Observed raw chicken and beef over ready to eat mushrooms in flip top cooler.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. nTime/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced tomatoes (47F – Cold Holding) per operator tomatoes prepared since 10:00am

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced provolone (46F – Cold Holding) per operator less than two hours not prep or portion today.Operator placed in cooler Corrective Action Taken Admin Complaint

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced tomatoes (47F – Cold Holding) per operator tomatoes prepared since 10:00am