Philly’s

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. n16 dead flies on window sills in front of house. Manager removed and sanitized the area. Corrected On-Site

Basic – Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles throughout the kitchen soiled with food debris.

Basic – Carbon dioxide/helium tanks not adequately secured. nCO2 tank by soda machine not properly secured.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling in kitchen soiled with grease debris.

Basic – Floor soiled/has accumulation of debris

Floor in kitchen soiled with grease and food debris.

Basic – Food stored on floor. Soda cans on floor in hallway on floor.

Basic – Food stored under dripping water line. Condensation from walk in freezer dripping on box of chicken.

Basic – Nonfood-contact surface soiled with sides of fryers soiled with grease and food debris.

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Window upstairs closed up with board and light in shinning though. Rear door open.

Basic – Raw fruits/vegetables not washed prior to preparation. Onions and tomatoes not being washed prior to preparation.

Basic – Self-closing device on bathroom door disconnected/broken. Employee and public bathroom with no self closing door.

Basic – Stored food not covered. Tomato sauce in reach in fridge not covered.

Basic – Time/temperature control for safety food thawed in an improper manner. Cooked steak in Hand washing sink being thawed not under running water.

Basic – Unpackaged food in an unprotected holding unit in a customer/nonsecure area

Chest freezer with no lock in area used by customers to go to restrooms.

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Walls in kitchen soiled with grease and food debris.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched beef and peppers on a cold sub with bare hands. Educated. Manger threw away sub.

High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale.. Employee touched beef and peppers on a sub to go with bare hands. Educated. Manger threw away sub. Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. n2 live flies in back kitchen not landing on food.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza with no time out verified time added pizza to Time is a public health control. Corrected On-Site

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken wings cooling with tight plastic wrap.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. nSlicer soiled, cutting boards solied, can opener soiled.

Intermediate – Handwash sink not accessible for employee use at all times. Bowl and spoon in near fryers Hand washing sink.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Pizza being held in time but not on written plan. Manager added to written plan. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler Chicken wings no date mark, pizza no date mark.