Charlie's Subs & Grill Inc, 4290 James St Unit 1, Port Charlotte, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Reach-in cooler gasket torn/in disrepair. Storage area cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter holding at 47°F. in prep area cooler. Corrective Action: operator placed all potentially hazardous foods into proper refrigeration.
- High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs in drink cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over cheesecake in reach in freezer.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm in cookline bucket. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Multiple coolers not holding proper temperatures. No potentially hazardous foods in coolers at time of inspection.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by floor fan. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Battery dead in digital thermometer, no other probe thermometer provided.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Prep area cooler holding at 47°F.
|
07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over deli meats in turbo unit.
- Intermediate - No probe thermometer provided to measure temperature of food products. Need 0-220°F.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Prepared soups, salads, sauces in reach in coolers.
|
1/10/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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