SALEM'S FRESH EATS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.observed above 3 compartment sink food containers wet nesting. Person in charge separated to air dry. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed: Floor area covered with standing water in back kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers and grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee Repeat Violation

Basic - Open dumpster lid.Person in charge closed lid. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.observed on fountain beverage machine ice shoot with mold like substance.

Basic - Employee with no beard guard/restraint while engaging in food preparation.Person in charge had him put on guard and wash hands. Corrected On-Site

Basic - Floor area(s) covered with standing water. Floor area covered with standing water in back kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers and grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Stored food not covered in walk-in freezer. Person in charge covered food. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink back kitchen area.Person in charge filled paper towel. Corrected On-Site

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. Printed a copy to Person in charge . Person in charge had all employees working read and sign.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Floor area covered with standing water in back kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers and grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in back kitchen area, employee used a drain plunger with gloves on hands, grabbed a food container and knife to do food preparation and failed to remove gloves,wash hands and put on clean gloves . Educated person in charge on glove use and hand washing. Employee place soiled knife and food container in dishwasher area,removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

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. Emailed person in charge a copy of the handout in English and Spanish. Person in charge had all employees currently working to read and sign. Corrective Action Taken

Intermediate - No soap provided at handwash sink across from mop sink. Person in charge filled soap dispenser. Corrected On-Site

Basic - Backflow device not located for convenient service or maintenance access on mop sink split faucet.

Basic - Floor area covered with standing water throughout entire kitchen and walk in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter over fryers and grill soiled with grease.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front kitchen area Butter Blend (71F - Cold Holding) Person in charge stated that it had been out for approximately 1 hour and placed back in to Reach in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-03-22: Observed in front kitchen area Butter Blend 80°F Person in charge stated that it had been on the food preparation table for approximately 2 hours and placed it back in Reach in cooler As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-03-22: No proof of required state approved employee training provided for any employees on call back inspection. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen over impinger hood filters soiled with grease. Observed throughout kitchen area Reach in cooler and Reach in freezer gaskets soiled with mold like substance. Warning - From follow-up inspection 2024-03-22: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on food counter across from fryers in front kitchen area Cooked Chicken wings (81F - Cold Holding). Person in charge stated they had been out at room temperature since 11:00am. Educated Person in charge on cold holding TCS foods. Person in charge voluntarily discarded cooked Chicken wings.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on food counter across from fryers in front kitchen area Cooked Chicken wings (81F - Cold Holding). Person in charge stated they had been out at room temperature since 11:00am. Educated Person in charge on cold holding TCS foods. Person in charge voluntarily discarded cooked Chicken wings.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned can opener. Person in charge cleaned and washed can opener. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink in back kitchen area by Reach in freezer. Person in charge filled soap dispenser. 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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in front dining area ice dispenser on fountain beverage station soiled with mold like substance.

Basic - Employee with no beard guard/restraint while engaging in food preparation in main kitchen area. Person in charge had employee put on beard guard and wash hands. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with dried food particles in front kitchen area across from fryers. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Stored food not covered. Observed in Walk in freezer in back area of main kitchen on the South side food not covered on food rack. Person in charge covered food in Walk in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge covered food in freezer. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed par-cooked chIcken Wing on cooks line in front kitchen area . Person in charge stated they par-cook there Chicken wings. I asked Person in charge for written procedures approved by the division. Person in charge stated they did not have them. Educated Person in charge on non-continuous cooking. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. I sent a copy of non-continuous cooking procedure to Person in charge. Repeat Violation Warning - From follow-up inspection 2023-03-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing in front kitchen above Handwashing sink and above door leading to clothing closet. Warning - From follow-up inspection 2023-03-27: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under door in rear area of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2023-03-27: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on floor in Walk in cooler in back area of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2023-03-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in front kitchen area above fryers and Grill hood filters soiled with grease. Warning - From follow-up inspection 2023-03-27: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black Beans Start time 11:00 am End Time 1:10pm (129F - Reheating) Educated Person in charge on reheating TCS foods. Person in charge voluntarily discarded black Beans.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed Black Beans Start time 11:00 am End Time 1:10pm (129F - Reheating) Educated Person in charge on reheating TCS foods. Person in charge voluntarily discarded black Beans.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed par-cooked chIcken wings in Reach in cooler by cooks line. I asked Person in charge for written procedures approved by the division. Person in charge stated they did not have them.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on food preparation table. Person in charge removed cell phone. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee preparing food. Employee put on hat and washed hands Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under door in rear area of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Floor area(s) covered with standing water Observed standing water on floor by Walk in freezer .

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood vents soiled with grease.

Basic - Stored food not covered. Observed in Walk in freezer food not covered on food rack.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changed gloves and no hand washing. Stopped employee and explained proper for Handwashing and glove use. Employee removed soiled gloves, washed hands and put on clean gloves. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched body and face and did not change gloves. Stopped employee and explained proper protocol for Handwashing and glove use. Employee removed soiled gloves, washed hands and put on clean gloves. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at Handwashing sink by Walk in cooler in back area of kitchen. Manager filled soap dispenser. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed on front line a spray bottle of chemical no label. Manager labeled bottle. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking food in main kitchen area no hair restraint. Stopped employee and explained proper protocol for hair restraint. Employee put on hat and washed hands. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under rear entrance in back area of kitchen.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled under fryers and grill on cooks line in main kitchen area. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Insect control device installed over food preparation area. Observed bug zapper on food preparation table by can opener in back kitchen area. Manager removed bug zapper. Corrected On-Site

Basic - Open dumpster lid. Manager closed lid. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Potato salad (48°F - Cold Holding); Cut tomatoes (47°F - Cold Holding); Sliced cheese (48°F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with debris.Operator removed and corrected by cleaning. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Observed ice chute it's mold like buildup on self serve soda dispenser. Operator corrected by immediately cleaning. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup in bulk sugar container. Operator removed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust in ceiling vents outside Walkin freezer.

Basic - Cove molding at floor/wall juncture broken/missing. Observed missing coving by back Hand washing sink.

Basic - Cutting board has cut marks and is no longer cleanable. Observed yellow cutting board with cut marks.

Basic - Floor soiled/has accumulation of debris. Observed food, grease and debris under cooking equipment on cook line.