PHILLY STEAK & WINGS II

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line

Basic - Equipment in poor repair. -fryer baskets

Basic - Exterior door has a gap at the threshold that opens to the outside. -front door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers and walk in cooler/freezer -exterior front and sides of cooking equipment -exterior flour container in kitchen Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of fryers and other cooking equipment -exterior of reach in cooler doors and handles -gaskets on walk in cooler door -small speed rack by soda boxes in kitchen -floors under storage in bathroom hallway Repeat Violation Warning - From follow-up inspection 2025-09-18: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -raw beef over box of lemons in walk in cooler. Operator relocated. Corrected On-Site - From follow-up inspection 2025-04-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -potato chopper Repeat Violation - From follow-up inspection 2025-04-30: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -under triple sink - From follow-up inspection 2025-04-30: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board on cook line - From follow-up inspection 2025-04-30: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing at triple sink. - From follow-up inspection 2025-04-30: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on make table at front counter. Operator relocated. Corrected On-Site - From follow-up inspection 2025-04-30: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line - From follow-up inspection 2025-04-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in freezer, reach in coolers -exterior sides of fryers - From follow-up inspection 2025-04-30: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -chopper in kitchen on prep table

Intermediate - Handwash sink used for purposes other than handwashing. -used to fill sanitizer bucket. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair in unisex bath. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -soup in walk in cooler. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -under cooking equipment and reach in coolers on cook line.

Basic - Food stored on floor. -sugar, cooking oil, potatoes, non-dairy creamer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters under hood suppression system -gaskets on white reach in freezers in front area, gaskets on reach in coolers on cook line. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -0 ppm, operator added bleach, 100 ppm Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 200++. Operator diluted, 100ppm Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in front cooler -cheesecake in reach in cooler in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line

Intermediate - Handwash sink used for purposes other than handwashing. -employee poured milk down front handwash sink. Educated operator

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. -3 employees

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -unisex bathroom

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

Basic - Equipment in poor repair. -gaskets on walk in freezer and reach in cooler on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler and reach in coolers -exterior reach in cooler doors.

Basic - Single-service articles not stored inverted or protected from contamination. -take out boxes in front area

Basic - Unnecessary items/unused equipment on the premises. -ice cream machine in hallway to bathrooms

Basic - Working containers of food removed from original container not identified by common name. -container of sugar on dry storage shelf Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground burger behind raw shaved beef on cook line cooler. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For wings and fries

Basic - Current Hotel and Restaurant license not displayed. Operator printed Corrected On-Site

Basic - Equipment in poor repair. Plastic brown inserts cracked

Basic - Ice buildup in reach-in freezer when entering the back area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area. One flying insect in kitchen.

High Priority - Raw chicken with ready-to-eat desserts in a freezer - not all products commercially packaged. Educated operator, operator relocated. Raw chicken over sub rolls in walk in freezer.

Intermediate - Ambient air thermometer in holding unit not accurate, under repair on cook line reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - French fry cutter soiled

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety, wings and blanched fries. Provided form. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured under three compartment sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door.

Basic - Floor soiled/has accumulation of debris under cooks line, three compartment sink and walk in cooler.

Basic - Food stored on floor. Fryer oil and mayonnaise jugs. Owner relocated. Cases of raw potatoes. Corrective Action Taken

Basic - Ice buildup in reach-in freezer entering kitchen. Repeat Violation

Basic - Interior of microwave has accumulation of grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood - under and behind equipment on cooks line - shelves under prep tables

Basic - Outer openings not protected with self-closing doors, screen door.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Single-service articles improperly stored. - to go paper bags on floor

Basic - Unpackaged head of lettuce not protected from sources of contamination during preparation in reach in cooler. Operator wrapped. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat bread and sauce in walk in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind three compartment sink and sauce station.

Basic - Working containers of food removed from original container not identified by common name. Tub of flour not identified. Owner added label. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to quick chill wings (57F - Cold Holding) Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours. Moved to rapid reheat 165° cheese sauce (110F - Hot Holding); cooked onions (76F - Hot Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Food stored on floor throughout establishment Repeat Violation

Basic - Ice buildup in reach-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All handwash sinks soiled. All racks soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Potato slicer.

Intermediate - Handwash sink not accessible for employee use at all times. Plastic tray stored in front handsink. Corrected On-Site

Basic - Food stored on floor. Cooking oil. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between prep cooler and prep table.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken with gyro bread in reach in freezer, chicken not commercially packaged. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under shelves in walk in cooler.

Basic - Food stored on floor. In walk in cooler. Corrected On-Site