SOUTH PHILLY CHEESESTEAKS

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on food preparation table in back food prep area. Employee removed beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees vape on food preparation table in back food preparation area.Employee removed vape. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees engaged in cooking on cook line without beard gaurds.

Basic - Open dumpster lid. Observed open dumpster lid. Employee closed dumpster lid. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beef Philly meat at 80F. Operator stated meat had been cooked approximately 5 hours earlier. Operator reheated beef Philly meat to 185F to start the cooling process again. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch beard and then put on gloves without washing hands. Educated employee on hand washing. Employee removed gloves and washed hands before putting on gloves. Corrected On-Site

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. Observed April B. expired.

Basic - Food stored on floor. Observed case of case off rolls on the floor in the dry storage shed. Employee moved rolls off the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underside of soda dispenser near nozzles with black mold like substances.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the back reach in cooler: Cooked beef (53F - Cooling). Operator stated that the beef was cooked the night before and was placed into the cooler to cool down overnight. Operator willingly disposed of the product. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in the back reach in cooler: Cooked beef (53F - Cooling). Operator stated that the beef was cooked the night before and was placed into the cooler to cool down overnight. Operator willingly disposed of the product.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee stored above both dry storage areas. Operator removed the drinks. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed ham with a date marking from 8/31. Observed roasted jalapeño mixture with a date marking from 6/29. Operator voluntarily discarded items.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed ham with a date marking from 8/31. Observed roasted jalapeño mixture with a date marking from 6/29. Operator voluntarily discarded items.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed ware washing quaternary sanitizing solution at 400ppms. Operator corrected quaternary solution to 200ppms Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf above make table on cooks line next to single serve items. Operator removed drink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed floor underneath triple sink with build up of grease residue and soil.

Basic - Garbage on the ground and/or pad around dumpster. Observed excess garbage on pad behind dumpster.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Hole in or other damage to wall. Observed a hole in wall next to triple sink in back food prep area approximately 12" x 12". As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bacon in reach-in cooler in prep area. Raw bacon stored over ready to eat chicken. Operator moved bacon to lower shelf below chicken. Corrected On-Site

Basic - Dumpster rusted out on bottom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drink and placed in employee area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line, working without hair restraint. Employee put on hat. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Hole in or other damage to wall. Wall next to triple sink in prep area has a approximately 12" x 12" hole.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

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. Observed in main kitchen area by grill and fryers cooked onions,fry's and cooked Beef not time stamped. Educated Person in charge on 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. Person in charge stated that all 3 food items had been out from 10:30am and marked accordingly. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Food stored on floor. Observed in back kitchen area cooking oil on floor . Person in charge removed from floor. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster on west end of parking area.

Basic - Grease on the ground and/or pad around grease receptacle on west end of parking area.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood filters soiled with Grease.

Basic - Open dumpster lid on west end of parking area. Person in charge closed dumpster lid. Corrected On-Site

High Priority - Food placed next to soiled equipment. Fly swatter stored next to food items on a shelf in the dry storage area. Manager discarded the swatter. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese (56F - Cold Holding); Swiss cheese (54F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the cheese had been stored in the reach in cooler for approximately 30 minutes. Manager placed the cheese in the bottom section of the reach in cooler.

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. See stop sale. Par cooked potato fries stored at room temperature on time as a public health control with no time mark. Manager stated the fries had been at room temperatures for approximately 30 minutes. Employee placed a time mark on the fries. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves in the back kitchen area soiled.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Educated Person in charge on clean up procedures and emailed a copy.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in back kitchen area by 3 compartment sink soiled with mold like substance. Person in charge cleaned and sanitized can opener. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Educated Person in charge on employee health agreement and emailed a copy to Person in charge.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked Beef in Reach in cooler by Grill not date marked. Person in charge stated it was prepared on 3/15/23 and date marked accordingly. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over flat top grill soiled with grease. Observed air return vents over fountain beverage station in front kitchen area soiled with grease and dust.

Basic - Open dumpster lid on West side of Building Person in charge closed dumpster lid As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Outer openings not protected with self-closing doors on West side of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken steak stored over frozen breaded mushrooms, and cheese. Operator removed the chicken and placed on the bottom shelf. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed container of peanut oil stored on the floor. Operator removed the container of floor. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

Basic - Outer openings not protected with self-closing doors. Observed back exit door of the establishment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed hood filter solid. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Drain cover(s) missing. Observed drain cover missing on drain under 3 compartment sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and cell phones on shelves in kitchen next to food and food containers. Employee moved items. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed rear door lacking self closing apparatus. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed hood filters soiled.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

Basic - Drain cover missing. Under the three compartment sink.

Basic - Hole in or other damage to wall. 2 x 4 foot hole in the wall below the three compartment sink in the back kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed the towels in a sanitizer bucket. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.