Basic - Clean utensils stored between equipment and wall. Knives.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato and hot dog holding at 44°F. in reach in cooler. Corrective Action: operator placed all potentially hazardous foods into walk in cooler.
Intermediate - Accumulation of residue in the interior of the ice machine.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Reach-in cooler 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. Holding at 44°F.
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