PEACH VALLEY CAFE

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in back kitchen area. Vents in back kitchen area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor by fryer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at the end of cook line. Reach in cooler gaskets at server station Operator cleaned. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at the end of cook line. Reach in cooler at server station Operator cleaned. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects found Two flying insect in dry storage

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cool. Cooked Potatoes (49F - Cold Holding) Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in prep area soiled Ceiling tiles in prep area soiled

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Frying pans on shelf at the end of cook line. Operator inverted Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler Gaskets at cook line. Operator cleaned. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Operator cleaned. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. At prep sink

High Priority - Toxic substance/chemical improperly stored. - red and green buckets stored on prep table next to prep sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - blue, white cutting boards on front line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to coffee machines. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee items stored on shelf next to clean containers in dish area. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave in very back area. Repeat Violation

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. - at expo

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - blue cheese, feta cheese - cooked potatoes Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener - electric slicer - white cutting board on line

Intermediate - Handwash sink not accessible for employee use at all times. - gloves stored in hand sink on cooks line. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.

Basic - Floor soiled/has accumulation of debris. - under flat top grill

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - utensil stored in 78° water on line. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - ovens in prep area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of toaster -hood filters

Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored handle end down. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener (cos) -interior of fryers

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - ovens in prep area Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook left line and returned. Operator coached. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Bleu cheese on cooks line. Operator placed in ice bath for quick chill . Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on front counter. Spray bottle of cleaner stored at coffee counter. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line. - electric slicer in prep area (cos)

Basic - Carbon dioxide/helium tanks not adequately secured. -Tank located in prep area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses, cellphone stored next clean utensils at front counter. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Double oven in prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket on cooks line 0 ppm, 300 ppm Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at drink service area Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 112° Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located across drying rack. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Walk-in freezer. Corrected On-Site

High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit on server line. Corrected On-Site Warning - From follow-up inspection 2022-11-15: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./female cook cracked raw shell eggs then touched equipment handles without washing hands.

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./employees drank and back to prep area working with food without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp stored over cut vegetables, cook line reach in cooler/ Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./dish washing area and cook line hand sinks/ Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./female cook working since May 2021.

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employees wearing watch and bracelets while preparing and cooking food.

Basic - Employee with no beard guard/restraint while engaging in food preparation./male cook/ Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./scoops for butter, 101F/utensils on cook line 58F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice bin exterior soiled, small beer station ice bin/ Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed grapes stored over opened packaged lettuce, walk in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, cook line and front station/ Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cheese. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored by clean containers in dish area. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook.

Basic - Equipment or utensils not designed or constructed in a durable manner. Small reach in cooler gasket torn at beginning of cookline.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour bulk container. Corrected On-Site