CHARLEY'S PHILLY STEAKS

10300 W FOREST HILL BLVD FC110

★★½☆☆ (2.9/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: 3635284

Inspection #: Visit ID: 10754008

Inspection #: Visit ID: 10754007

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled above walk in cooler door entrance. Warning
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 1 live roach crawl under flip top cooler beside flat top grill at front counter- operator removed cleaned and sanitized area. Corrected On-Site Admin Complaint
35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 1 rodent dropping observed under cash register area beside fryer area at front counter.- operator removed, cleaned and sanitized area. Corrected On-Site Admin Complaint
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At triple sink- spray bottle of bleach not labeled - operator labeled. Warning

Inspection #: Visit ID: 8829293

Inspection #: Visit ID: 8738622

03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top reach in cooler: Provolone cheese (49F - Cold Holding); sliced tomatoes (54F) - Cold Holding As per manager items, taken from walk in cooler and stored in flip top cooler since 10am. Not prepped or portioned today. Items stored double panned. Manager moved items back to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (with milk) (126F - Hot Holding) As per manager, reheated and stored since about 2.5 hours. Manager increased temperature at steam table. **Corrective Action Taken**
11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to manager.

Inspection #: Visit ID: 8490543

01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler unit #2: cheese provolone cheese (47F - Cold Holding) As per operator, cheese removed from walk in cooler ad placed in flip top unit more than 4 hours prior. Not prepped or portioned today. See stop sale.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler unit #2: sliced tomatoes (47F - Cold Holding) As per operator, tomatoes were moved from walk in cooler to flip top unit 1 hour prior. Not prepped or portioned today. Operator to item back to walk in cooler to quick chill. Flip top reach in cooler unit #2: cheese provolone cheese (47F - Cold Holding) As per operator, cheese removed from walk in cooler ad placed in flip top unit more than 4 hours prior. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection #: Visit ID: 8359878

03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (42-47F - Cold Holding); shredded lettuce in make table at front line; food not prepared or portioned today; food overstocked; operator made smaller portions; **Corrective Action Taken**
03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. cheese sauce (73-89F - Reheating)at 10:25 to 73 F at 10:45 since 9:00 in steam table at front line; operator stated reheating started at 9:00 am; food not stirred ; steam table set at law/ medium heat level; at this rate food will not reach 135 F within 2 hours; Operator stirred food and raised heat level; rechecked to 105 F; **Corrective Action Taken**
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (52-53F - Cooling)at 10:25 to 52-53 F at 10:35 since 9:00 ;in make table at cook line ; food containers covered during cooling; at this rate foods will not reach 41 F within 4 hours; operator uncovered ; **Corrective Action Taken** Repeat Violation