Peachs Restaurant

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

nEmployee wearing jewelry other than a plain ring on their hands/arms while preparing food in main kitchen area

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

Basic – Employee with no beard guard/restraint while engaging in food preparation

Observed in main kitchen area 2 employees preparing food with no beard guard

Educated Person in charge on beard guards

Both employees put on guards. Warning

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

Observed over grill and fryer grease soiled hood filters

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

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

Observed in main kitchen area a can of green chili dented on the seam

Educated Person in charge

Person in charge removed from dry storage for return. Warning

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Observed in main kitchen area. Employee touched bare body with gloves on, then grabbed a clean plate and grabbed with his gloved hand cooked bacon and placed it on plate for immediate service

Educated Person in charge on glove use and hand washing

Employee discarded bacon,placed plate in dishwasher area,removed soiled gloves,washed hands and put on clean gloves As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. n. Corrective Action Taken Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

nObserved in main kitchen area. Employee touched bare body with gloves on, then grabbed a clean plate and grabbed with his gloved hand cooked bacon and placed it on plate for immediate service

Educated Person in charge on glove use and hand washing

Employee discarded bacon,placed plate in dishwasher area,removed soiled gloves,washed hands and put on clean gloves As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed in main kitchen areanPancake mix (58F – Cold Holding); Potatoes (57F – Cold Holding); Sausage (54F – Cold Holding); Butter (90F – Cold Holding)nPerson in charge stated that they had been out at room temperature for approximately 1 hour and placed all food items back in Walk in cooler Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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

Educated Person in charge and emailed Person in charge a copy of the hand out and printed a copy

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning