SALTY PEACHES CATERING & CAFE

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee partake in multiple tasks without changing gloves, instructed employee on proper method.

High Priority

Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed pork and beef stored over raw chicken at reach in freezer at kitchen. Employee relocated products. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham beef (56F - Cold Holding); ham (50F - Cold Holding) chicken breast (50F - Cold Holding) at reach in cooler, as per employee less than 4hrs. Employee removed item and placed them in reach in freezer. **Corrective Action Taken**

High Priority

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored in rack near reach in freezer. Employee inverted plates. **Corrected On-Site**

Basic

Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler next to reach in freezer no cold holding temperature.

Basic

Covered waste receptacle not provided in women's bathroom.

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

Basic

Cutting board has cut marks and is no longer cleanable.

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

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees phone stored on cutting board at cook line. Employee removed it. **Corrected On-Site**

Basic

Food not stored at least 6 inches off of the floor.

Basic - Food not stored at least 6 inches off of the floor. Observed container with cooking oil not stored at least 6 inches off of the floor next to water heater. Observed boxes water bottles and sodas not stored at least 6 inches off of the floor at kitchen. Employee removed it. **Corrected On-Site**

Basic

No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in coolers across the cook line.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter at cook line soiled.

Basic

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior soiled at kitchen.

Basic

Wet wiping cloth not stored in sanitizing solution between uses. Employee placed it inside sanitizer bucket.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed it inside sanitizer bucket. **Corrected On-Site**

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored at handsink next near entrance of kitchen, employee removed it. **Corrected On-Site**

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink at kitchen. Employee replenished it. **Corrected On-Site**

Intermediate

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside white rice. Employee removed it. **Corrected On-Site**

Basic

Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. At the time of the inspection person on charge was asked if she knew how to calibrate thermometer and was not able to answer. Instructed employee on proper method and employee calibrated thermometer.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. At the time of the inspection person on charge was asked if she knew how to calibrate thermometer and was not able to answer. Instructed employee on proper method and employee calibrated thermometer. **Corrected On-Site**

Intermediate

Cardboard used to line food-contact shelves.

Basic - Cardboard used to line food-contact shelves. Observed cardboard at reach in freezer.

Basic

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

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

Basic