Charleys Philly Steaks & Wings

Inspector's notes

Observed walk in cooler measured at 50.3°F with the min/max thermometer. PIC propped opened freezer door to cool down TCS food items to 41°F and below at time of inspection. Also observed a reach in cooler located by grill area with raw chicken wings inside with an internal temperature of 49°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC also moved the wings to walk in cooler when it reached 41°F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in cooler measured at 50.3°F with the min/max thermometer. Walk in cooler is connected to walk in freezer. PIC propped opened freezer door to cool down walk in to 41°F and below at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed the walk in and freezer doors wide open and both units turned off. Staff mentioned they turned the units off an hour prior and propped open the doors due to a shipment. Staff were unaware that TCS foods in the walk in and freezer need to remain in ACTIVE temperature control under 41°F. There was no Person In Charge/ Food Manager present at time of inspection A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Establishment MUST retrain staff and have a certified manager ONSITE during open hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fried chicken wings on a baking rack near the prep tables cooling at 74°F. Staff stated they had fried the chicken wings around 2 hours prior to the temperature measurement (see embargo).Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Cooling Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes (50°F), refrigerate-after-opening sauces (50°F) and various cheese (50°F) in the walk-in above 41°F. At time of inspection the walk in and freezer doors wide open and both units turned off. Staff mentioned they turned the units off an hour prior and propped open the doors due to a shipment. Retrained staff on cold holding requirements. Units holding Time Temperature Control for Safety foods are not to be turned off or left open. Discussed expectations with staff and management. After the units were closed and turned on the walk in measured 40.9 on the min/max thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed nacho cheese (120-121°F) hot holding below 135°F in the steam table pump dispenser. Staff had placed the nacho cheese in the steam table less than 2 hours before the temperature measurement. Alerted staff who reheated the cheese and set the team table to a hotter setting at the time of inspection. Discussed the importance of keeping Temperature Control for Safety hot foods at temperatures above 135°F to prevent bacterial growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple dead pests stuck on the live sticky traps in the water closet. The establishment is maintaining regular pest control. Establishment to regularly remove dead pests to ensure pest population is under control. No live pests were observed while EHS was onsite. Corrective Action: Correct prior to next routine inspection.