Charleys Philly Steaks
Last inspected: Sep 19, 2025
61
Score
CHARLEYS PHILLY STEAKS, located at 400 Ernest W Barrett Pkwy Nw Ste 125A in Kennesaw, GA, underwent a food service inspection on 2025-09-19. This inspection resulted in a Moderate Risk classification with a score of 61. The inspection report noted violations including issues with cleaning and sanitizing food-contact surfaces and maintaining proper cold holding temperatures.
1
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Sep 19, 2025
Routine
2 critical violations. 2 major violations. 4 corrected on site.
61
Violations — Sep 19, 2025 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed black and pink build up in each of the soda nozzles inside for the drink machine located in the front food service area. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: soda nozzles removed, washed, rinse, sanitized in a QUAT solution of 200ppm, and allowed to air dry.
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed food employee place dishes that had been wash and rinse into a QUAT sanitixer solution observed at 100ppm. C/A:A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); for QUAT solution shall be 200-400ppm COS: dishes re-washed, rinsed and sanitized in a remade solution of QUAT observed at 200ppm NOTE: took several tries to get sanitizer water to 200ppm; per owner he will be contact EcoLab for service
511-6-1.05(6)(n)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed cold TCS foods distinguished with an asterisk (*) held above 41F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded and replaced with items observed at 41F or below NOTE: discussed ensuring prep top lids are closed during high volume times and containers are not filled all the way to the top to ensure items remain at 41F or lower during high volume times
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed several boneless wings under the heat lamp at 107 and 97. Observed heat lamp not on during inspection. C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: boneless wings observed at 107 allowed to be reheated to 202F; PIC voluntarily discarded the rest. PER Owner: Boneless wings are supposed to be made to order and not hot held.
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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