CHARLEY'S PHILLY STEAKS

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler next to cook line with a,bow r temp of 50F; the following TCS foods stored inside for less than 4 hours: provolone (46F - Cold Holding).

High Priority

Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler next to cook line with a,bow r temp of 50F; the following TCS foods stored inside for less than 4 hours: provolone (46F - Cold Holding).

Basic

Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers above triple sink wet nesting.

Basic

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

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

Basic

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on dry food and dish racks; debris. **Repeat Violation**

Intermediate

Non-pitting surface rust on food-contact equipment.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet and dry food racks. **Repeat Violation**

Intermediate

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves; walk in cooler.

Basic