- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Swiss cheese at 45°, top of make table. Reduced amount of cheese on container
- Intermediate - Cold water not provided/shut off at employee handwash sink.front counter **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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11/12/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Swiss cheese at 45°, top of make table. Reduced amount of cheese on container
- High Priority - Potentially hazardous (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. Potatoes **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink.front counter **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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09/11/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By single service items **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Machine **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. After being outside
- High Priority - Toxic substance/chemical improperly stored. Coil cleaner over soda boxes **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Front counter
- Intermediate - Spray bottles containing toxic substance not labeled.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Paper towel used as liner for food container. Bacon **Corrected On-Site**
- Basic - Single-service items stored under sewer lines that are not shielded to intercept potential drips. Gloves **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sausage 67°, cheese 58°, tater tots 68°on top of reachin. These foods placed inside reachin
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over veggies **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. On top of reachin-air temp 62°. Eggs were placed in container on ice
- High Priority - Toxic substance/chemical stored by or with single-service items. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham, turkey **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Windexed **Corrected On-Site**
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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