CHARLEYS PHILLY STEAKS

Management knowledge, responsibilities, reporting — Inspector Note: PIC NOT ABLE TO VERIFY THAT ALL EMPLOYEES HAVE BEEN MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD TO MANAGEMENT C/A: PIC shall be able to verify that all food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food PIC HAS UNTIL MAY 22, 2026 TO PROVIDE PROOF AND CORRECT VIOLATION; EHS WILL CONDUCT INFORMAL INSPECTION TO VERIFY

Proper cold holding temperatures — Inspector Note: OBSERVED SLICED TOMATOES, SWISS & WHITE AMERICAN CHEESE SLICES AND SHREDDED CHEESE COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN FRONT FOOD SERVICE AREA. OBSERVED MOZZARELLA CHEESE STICKS COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN FRY PREP AREA. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: SWISS CHEESE REPLACED @ 42F; WHITE AMERICAN CHEESE REPLACED @ 41F; SHREDDED CHEESE REPLACED @ 42F; ROMAINE REPLACED @ 41F; SLICED TOMATOES DISCARDED

Proper hot holding temperatures — Inspector Note: OBSERVED CHEESE SAUCE HOT HOLDING BELOW 135F IN BAIN MARIE IN FRONT FOOD SERVICE AREA C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: CHEESE SAUCE DISCARDED

Proper date marking and disposition — Inspector Note: OBSERVED MOZZARELLA STICKS WITH A DISCARD DATE OF 5/12 FOR SERVICE IN PREP TOP COOLER IN FRY PREP AREA C/A: ALL TCS FOODS SHALL BE DISCARDED ON OR BEFORE THEIR 7 DAY SHELF LIFE COS: STICKS DISCARDED

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black and pink build up in each of the soda nozzles inside for the drink machine located in the front food service area. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: soda nozzles removed, washed, rinse, sanitized in a QUAT solution of 200ppm, and allowed to air dry.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food employee place dishes that had been wash and rinse into a QUAT sanitixer solution observed at 100ppm. C/A:A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); for QUAT solution shall be 200-400ppm COS: dishes re-washed, rinsed and sanitized in a remade solution of QUAT observed at 200ppm NOTE: took several tries to get sanitizer water to 200ppm; per owner he will be contact EcoLab for service

Proper cold holding temperatures — Inspector Note: Observed cold TCS foods distinguished with an asterisk (*) held above 41F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded and replaced with items observed at 41F or below NOTE: discussed ensuring prep top lids are closed during high volume times and containers are not filled all the way to the top to ensure items remain at 41F or lower during high volume times

Proper hot holding temperatures — Inspector Note: Observed several boneless wings under the heat lamp at 107 and 97. Observed heat lamp not on during inspection. C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: boneless wings observed at 107 allowed to be reheated to 202F; PIC voluntarily discarded the rest. PER Owner: Boneless wings are supposed to be made to order and not hot held.