Philly's Best Cheesesteak House, 8560 Forest Oaks Blvd, Spring Hill, FL - Restaurant inspection findings and violations

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Business Info

Name: PHILLY'S BEST CHEESESTEAK HOUSE
Type: Permanent Food Service
Address: 8560 Forest Oaks Blvd, Spring Hill, FL 34606
License #: 3700854
Total inspections: 14
Last inspection: 10/13/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage **Repeat Violation**
  • Basic - Reach-in cooler gasket torn/in disrepair. White fridge **Repeat Violation**
  • Basic - Soiled reach-in cooler gaskets. White fridge **Repeat Violation**
  • High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked onion 116°
10/13/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Ceiling soiled with accumulated dust. In kitchen.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
  • Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line **Corrected On-Site**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage
  • Basic - Reach-in cooler gasket torn/in disrepair. White 2 door refrigerator
  • Basic - Soiled reach-in cooler gaskets.
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling bread for cheese steaks
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm CL corrected to 100ppm CL **Corrected On-Site**
  • Intermediate - Accumulation of food debris/grease on food-contact surface. French fry press
  • Intermediate - Employee used handwash sink as a dump sink. In kitchen with food debris in sink
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife stored in sink in kitchen **Corrected On-Site**
6/19/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bulk milk dispenser with dispensing tube not cut at an angle. **Corrected On-Site**
  • Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
  • Basic - Cove molding at floor/wall juncture broken/missing. Walk in cooler
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Floors not constructed to be easily cleanable. Grout missing **Repeat Violation**
  • Basic - Hole in ceiling. Corner of ceiling tile by ice machine
  • Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
  • Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
1/8/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  • Basic - Dumpster not on proper pad/nonabsorbent surface.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Grease receptacle not on proper pad/nonabsorbent surface.
  • Basic - Hole in ceiling. Around piping/conduit.
  • Basic - Ice scoop stored with handle in contact with ice in ice bin.
  • Basic - Light not functioning. Near walk in cooler entrance
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room
  • Basic - Outer openings not protected with self-closing doors. Back door
  • Basic - Reach-in cooler gasket torn/in disrepair. White refrigerator.
  • Basic - Stored food not covered in walk-in cooler. Bucket of ground meat.
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Mop sink.
  • High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Shelled eggs next cooked meats in reach in cooler
  • High Priority - Vacuum breaker missing at mop sink faucet.
7/1/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee personal items stored in or above a food preparation area.
  • Basic - Food debris/dust/soil residue on dry storage shelves. By back door.
  • Basic - Food stored in holding unit not covered. In reach in cooler.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Hole in ceiling. Around conduit.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Leaking pipe at plumbing fixture. Under 3CS.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen meat ambient thawing.
  • Basic - Silverware/utensils stored upright with the food-contact surface up.
  • Basic - Single-service articles not stored inverted or protected from contamination. On cook line styrofoam to-go boxes.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name. Bulk containers.
  • High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 46?
  • High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Shelled eggs next to soup.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soup 53?
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Steak 47?
  • High Priority - Toxic substance/chemical stored by or with food. Chemical spray next to cans of soda.
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. Wash hands in 3CS.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
3/18/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Observed employee with no hair restraint.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical - Observed raw animal food stored over ready-to-eat food....eggs over bread in walk in cooler.
10/2/2012Routine - FoodInspection Completed - No Further Action
  • Lights missing the proper shield, sleeve coatings or covers.
  • Observed employee with no hair restraint. Corrected On Site.
  • Critical - Observed food stored on floor....bag of onions in kitchen. Corrected On Site.
  • Observed gaskets/seals on cold holding unit in poor repair....salad reach in unit
2/23/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed bathroom facility in disrepair....urinal in mens room.
  • Observed gaskets/seals on cold holding unit in poor repair.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....cold cuts in walk in cooler.
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked....cooked beef in cooks line reach in refrigerator
8/1/2011Routine - FoodInspection Completed - No Further Action
  • Lights missing the proper shield, sleeve coatings or covers....damaged ceiling tile in prep area.
  • Critical - No conspicuously located thermometer in holding unit....reach in freezer
  • Observed ceiling soiled with accumulated food debris....above grill in kitchen.
  • Observed employee with no hair restraint.
  • Observed equipment in poor repair.. greater than .ice build up inside reach in freezer in storeroom
  • Observed single-service articles improperly stored....cups and salad cups face up at salad station.
  • Observed walk-in cooler gasket torn/in disrepair.
2/18/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening..l.cold cuts in walk in cooler.
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening...l.cheese in walk in cooler,
  • Observed residue build-up on nonfood-contact surface....gasket to salad work unit.
  • Unwrapped single-service utensils not presented so that only the handles are touched....forks at soda station counter.
9/14/2010Routine - FoodInspection Completed - No Further Action
  • Critical. No conspicuously located thermometer in holding unit. White household cooler.
  • Observed employee with no hair restraint.
  • Observed leaking pipe at plumbing fixture. Pipe disconnected under mopsink.
  • Critical. Outer openings not protected with self-closing doors. Self closing device broken on back door.
  • Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
3/22/2010Routine - FoodInspection Completed - No Further Action
  • Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Grease dripping out of fan housing onto pavement behind restaurant.
  • Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors. Rear kitchen door.
2/11/2010Routine - FoodCall Back - Complied
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of beef in small lift top cooler 58 degrees F. Corrected On Site.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small lift top cooler holding at 58 degrees F. Corrected On Site.
  • Critical. No conspicuously located thermometer in holding unit. Large lift top.
  • Observed build-up of grease on nonfood-contact surface. Grease dripping out of fan housing onto pavement behind restaurant.
  • Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Ladies bathroom.
  • Critical. Outer openings not protected with self-closing doors. Rear kitchen door.
  • Critical. No Certified Food Manager for establishment. This violation must be corrected by : 1/25/10.
11/23/2009Routine - FoodWarning Issued
  • Plumbing improperly installed. Hot water shut off/not provided at mopsink.
  • Plumbing system in disrepair. Drain not connected at mopsink.
  • Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Ladies bathroom.
  • Critical. Outer openings not protected with self-closing doors. Rear kitchen door .
  • Critical. Portable fire extinguisher not fully charged. For reporting purposes only. K class .
  • Critical. Manager lacking proof of Food Manager Certification. Establishment has 60 days from date of opening to obtain valid food manager certification.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Establishment has 60 days from date of hire to complete approved food handler training. Go WWW.myflorida.com/dbpr/hr for a list of training nooklet providers.
8/11/2009Food-Licensing InspectionInspection Completed - No Further Action

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