PEGGY'S COUNTRY KITCHEN

High Priority - Employee failed to wash hands when changing gloves from raw and ready to eat. Cook handled raw steak, changed gloves, handled toasted bread

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Vincent

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Wall mounted soap dispensers with soap visible, but not dispensing. 2 of the 3 in the kitchen have no other soap available

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue substance

Basic - Mosquitoes breeding in standing water. Pot soaking in outdoor mop sink with visible mosquito larvae in the water

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover area

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook changed gloves after cracking eggs but did not wash hands. Cook then handled plate and ready to eat bacon for order served fully cooked. Discussed with manager and employee

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of raw fish over open bag of precooked sausages, white freezer next to office Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham 9/8

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. Tracy

Basic - Food stored on floor. Containers of fryer oil

Basic - Old food stuck to clean dishware/utensils. 1/6 pan on drying rack. Operator returned pan to soak and wash again Corrective Action Taken

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee buttering toast. Multiple employees Warning - From follow-up inspection 2023-05-16: Buttering toast. Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad made in house dated 3/3; cottage cheese dated 2/21 Warning - From follow-up inspection 2023-05-16: Chili 5/5 Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open box of frozen raw beef over pie, in the freezer Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Feta 7/22

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese and ham sitting above covered plastic containers 51-59F Bain Marie cooler. Advised to store directly in pan - shredded cheese 79F, raw shell eggs ambient 81F. Cookline

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 77F, sausage 79F, hash browns 76F. Advised to hot hold at 135F or above or use time as a public health control. issued written procedures

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ham marked with frozen date in the reach in cooler. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Coffee cups next to waitstation handsink. Corrected On-Site

Intermediate - No running water at mop sink.

Basic - No handwashing sign provided at a hand sink used by food employees. Dish area handsink