PEACH'S RESTAURANT

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed multiple employees crack raw shell eggs then handle utensils without changing gloves. Operator had them change gloves and reviewed with the employees. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee scratch their beard then grab a knife to cut bread. I had the employee wash their hands and change their gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed shell eggs listed on their 4hr plan but not time marked. Operator stated they have been out for approximately 2hrs and marked them accordingly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the kitchen steam table: Chili (115F - Hot Holding) Operator stated it had been out for approximately 2hrs. Operator had it placed on the flattop to be reheated. Corrective Action Taken

Intermediate - Incomplete written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed their time as a public health control plan not fully filled out as the procedures and times are not completed on the form.

Basic - Cutting board has cut marks and is no longer cleanable. Observed two of their make table cutting boards heavily grooved.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee personal items stored on the cook line and above clean dishes. Reviewed with the operator.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths left on counters. Reviewed with the operator.

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing in the dish area. Repeat Violation - From follow-up inspection 2025-09-05: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled dishware then handle clean dishware without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (46F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler nearest the service window. The operator emptied half of the contents and stored in the lower section of the reach in cooler. Corrective Action Taken

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 - Cove molding at floor/wall juncture broken/missing in the dish area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food preparation table in the kitchen. Observed multiple employee beverages stored near clean utensils at the front counter server area. The beverages were properly stored. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses on a food preparation table in the kitchen. The operator properly stored the wiping cloth. Corrected On-Site

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing in the dish area. Repeat Violation - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on food prep tables in the kitchen. The operator discarded the beverages. Corrected On-Site Repeat Violation - From follow-up inspection 2024-08-22: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer solution at 0ppm. The operator changed the solution bucket to 100ppm. Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed an employee dry hands with a soiled wiping cloth. The employee rewashed hands and used single use paper towel to dry. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat avocados in the reach in cooler near the expo window. The operator properly stored the raw shell eggs. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed butter held at room temperature on the reach in cooler at the front counter with no time mark. The operator stated the butter has been out for approximately 30 minutes. The operator placed the butter inside the reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed bottle popper fireworks stored on a shelf above a food prep table in the kitchen. The operator discarded the fireworks. Corrected On-Site

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. Observed chocolate milk in the cooler in the server station with no date mark. The employees were unsure of the date the milk was opened. The operator discarded the milk. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee unaware of the minimum cooking temperature of raw pork. Educated the employee on minimum cooking temperatures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on the interior of the ice machine.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer at 42F in ice water.

Basic - Accumulation of debris on top of warewashing machine.

Basic - Accumulation of lime scale on the out of the dishmachine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the employee bathroom door not self-closing.

Basic - Ceiling tile missing. Observed a hole in the ceiling above the bag in box sodas in the kitchen.

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

Basic - Cove molding at floor/wall juncture broken/missing in the dish area.

Basic - Dumpster overflowing garbage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils near the slicer. The operator properly stored the employee beverage. Corrected On-Site Repeat Violation

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 stored on shelving near clean cups in the dish area. Observed employee keys stored on a food prep table in the kitchen. The operator properly stored the employee items. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a bracelet. The employee removed the bracelet. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris in the back storage area.

Basic - Food stored on floor. Observed boxes of potatoes stored on the floor in the walk in freezer.

Basic - Garbage can located outside has no lid.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the scoop used for granola stored on top of the container lid near the expo window. The operator replaced and properly stored the scoop. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil underneath the toaster in the kitchen. The operator discarded the solution. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed plastic spoons at the wait station stored with the food contact surface up. The operator properly stored the spoons. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Observed the fire exit at the front of the dining room blocked by a walker.

High Priority - Dented/rusted cans present. See stop sale. Observed dented #10 can of tomato sauce in the dry storage area. Observed dented #10 can of mandarin oranges in the dry storage area. The operator segregated the above products for return. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beef brisket dated 6/27 in the walk in cooler. The operator discarded the product. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle in the unisex employee restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored near equipment and food prep areas in the kitchen. The operator properly stored the employee beverages. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on food prep table in the kitchen. Observed employee cell phone stored near clean equipment in the dish area. The operator properly stored the employee belongings. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed scoop for the ice machine stored unprotected on top of the ice machine. Observed beverage ice scoop stored in a soiled holder on the side of the ice machine.

High Priority - Dented/rusted cans present. See stop sale. Observed 3 cans of 11 ounce mandarin oranges dented at the seam. Operator discarded the oranges. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw shell eggs in the walk in cooler. Operator properly stored the raw products. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in the ceiling near the back door of the kitchen.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed fish not removed from reduced oxygen packaging at the reach in cooler on the cook line. Operator cut slits in the reduced oxygen packaging. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine chlorine solution at 0ppm. Operator call for service and filled sanitizer compartment of the triple sink for proper sanitation. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages stored on shelves above and near clean utensils. Operator removed the employee beverages. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed an employee drinking on the front line while preparing food. Employee discarded the beverage. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths behind front counter stored in a soap solution. Operator discarded the solution and filled with quaternary solution at 200ppm. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in walk-in cooler. The operator discarded cracked eggs. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed oatmeal (118F - Hot Holding); hollandaise sauce (111F - Hot Holding) in steam table. The operator placed oatmeal and hollandaise sauce on stove top to reheat them. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin behind front counter.

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

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

Basic - Food stored on floor. Observed box of potatoes on floor in walk-in freezer.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves no hand wash. Educated employee and operator on hand wash protocol.

Intermediate - No soap provided at handwash sink. Dispenser was not available. Operator has a new one on order and is using hand wash sink at end of prep line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin at wait station with black like build up. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of machine soiled. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents on cook line. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered trash can in restroom used by both men and women

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee confirmed beverages stored on shelves with clean utensils, food and single serve. Operator moved all drinks to employee storage area. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone, keys, stored with and over prep shelves, clean utensils.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic and metal storage pans stacked wet. Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken. Observed dumpster with missing lid

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled. Observed dry storage and dish area shelves soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee confirmed drinks in reach in cooler at cook line across from pass thru window. Operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in coolers, cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved wet wiping cloth to sanitizer bucket. Corrected On-Site Repeat Violation