PEACH VALLEY CAFE

Intermediate - Handwash sink not accessible for employee use at all times. -corner of cookline, blocked by narrow passage/aceess and wastewater on floor, cleaned up on site Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Floor area(s) covered with standing water. Corrected On-Site

Basic - Floor soiled/has accumulation of grease/debris. -back corner of cook line near hand sink Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -inside lexan on cook line, manager had employee replace Corrective Action Taken

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - From follow-up inspection 2023-11-17: Operator states work order in place Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Equipment in poor repair. -bottom section of walk in door, causing ice build up - From follow-up inspection 2023-11-17: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef hash and sausage at 46°f in reach in cooler drawer.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at end of cookline blocked by garbage can.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. -hose nozzle below rim of sink in dishwashing area, operator relocated Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink blocked by cooking equipment, operator states local fire authority requiring hood suppression nozzles be relocated before equipment may be moved.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -womens restroom water 88F

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on shelf over prep table over Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on hood suppression system pipes, operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatulas at cookline in standing water 86F, operator discarded Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cutting board stained on reach in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -case of unwashed melons over cut melons in walk in cooler, operator relocated Corrected On-Site

Basic - Wall soiled with accumulated grease and/or food debris. -wall behind waffle irons

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tubs of butter 64°, Operator placed in walk-in cooler salmon (45F - Cold Holding), operator place pan in freezer for quick chill. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line blocked with cooking equipment

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink on cooks line

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine

Intermediate - Handwash sink not accessible for employee use at all times, blocked by trash can. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

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