CHARLEYS CHEESESTEAKS

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled order entry/point of sale system and phone then put on gloves and began preparing food for customers without washing hands. Discussed with employee who then washed hands and changed gloves. Corrected On-Site

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. At front line dispenser pump; cheese sauce (117F - Reheating 12:30). Operator stated cheese sauce reheating since 10:30, did not reach 135F within 2 hours, increased temperature setting/stirred all parts reaching 145F+ 12:35. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned/sanitized. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At low boy reach in freezer: raw boneless chicken in open bag stored above bags of French fries; not all products commercially packaged. Operator stored properly. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near ice cream machine.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cookline;Employee handled raw chicken then handled bread without washing hands Advised operator, employee washed hands Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Kitchen; Bottle degreaser stored beside single use items (straws) Operator removed Corrected On-Site

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. Email poster

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee

Basic - Food stored on floor. Kitchen;Bottle of oil stored on floor Operator fixed Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at,op sink with hose attached. Discussed with operator

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. Provided to operator. Operator posted Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Tongs stored in quaternary sanitizer of 200ppm at chicken wing station. Operator removed and discarded sanitizer Corrected On-Site

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Observed at 1 door low top next to fryer. Items temped 41F or below and will be used within 24 hours per operator

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