PEGGYS COUNTRY KITCHEN
2100 Ridgewood Avenue
Florida, 32141
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 3/12/2025
Inspection #: Visit ID: 10757278
- 21-08-4:Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm - From follow-up inspection 2025-03-12: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Hash browns 58F, potatoes 66F, out with no time or temperature control for safety. Advised time as a public health control - Slicer cheese 53F in a plate on top of containers, top of reach in cooler. Advised to store in a 1/6 pan inside unit - butter packets 53F. Front glass server cooler, out and returned to unit per operator. - From follow-up inspection 2025-03-12: Butter room temp, operator added time mark. Sliced cheese 50F, plate on top of reach in cooler. Operator moved to 1/6 pan **Time Extended** **Corrective Action Taken**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink - From follow-up inspection 2025-03-12: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat - From follow-up inspection 2025-03-12: **Time Extended**
Inspection Date: 1/10/2025
Inspection #: Visit ID: 10717236
- 36-22-4:Basic - Floor area(s) covered with standing water. Kitchen entrance Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Oil containers
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Powdered sugar
- 09-01-4: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. Making a wrap to plate
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Tomato paste
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Boiled eggs 1/1, pinto beans 12/31, hot dogs 12/something illegible, ham 12/30, meat sauce 1/1, meat sauce 1/2
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Hash browns 58F, potatoes 66F, out with no time or temperature control for safety. Advised time as a public health control - Slicer cheese 53F in a plate on top of containers, top of reach in cooler. Advised to store in a 1/6 pan inside unit - butter packets 53F. Front glass server cooler, out and returned to unit per operator.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
- 53A-05-6: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/
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 11-26-1: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.