PEACH VALLEY CAFE

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 109f Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of drawers holding potatoes is soiled Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink cooks line - slow draining

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy in hot holding unit 120°; operator moved to stove top for immediate temperature recovery Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands at wait station area

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at wait station area water 76°

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar bin Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of 2 door oven in prep area soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad cooler - middle shelves rusted

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 2 buckets on line tested 0 ppm, manager changed out sanitizer, tested to 200 ppm Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale Mandarin oranges - can dented

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Handle missing off reach in cooler cooks line

Basic - Food storage container/container lid cracked or broken. 2 containers on rack cracked Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food storage container/container lid cracked or broken.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil front line in dipper well 125, operator discarded water Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens back prep area soiled

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-11-17: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Foods in cooler from previous day, cooler tripped and was not keeping foods cold, cut potatoes 46° to 49°, roast beef 58°; sliced turkey 59°; pot pies 59°, shrimp 59°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut potatoes 25 lbs 46° to 49°, Roast beef 58° 4 Oz Sliced Turkey 2 lbs 59° Pot pies (2) 59° Shrimp 144 pieces 59° Operator checked cooler, cooler had tripped, operator reset, and cooler came down to 40° by end of inspection Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris Cut board heavily stained

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dish machine - 80°; operator turned hot water on, temp 106° Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. To board on line

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

Basic - Old labels stuck to clean food containers after cleaning on rack off cooks line