SALT & PEPPER CHEF
1280 SW 26 AVE #11
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 10/31/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense sugar,flour,salt. Operator removed **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on shelf on cook line. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 89F. Operator move to dishwasher. **Corrected On-Site** **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in cooler soiled with grease, food debris, dirt, slime or dust.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Sauté station flip top cooler. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Observed beef ,pork fish fillets not covered in walk-in cooler. Operator covered. **Corrected On-Site**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried hands soiled towel.
- 12A-19-4:High Priority - Employee washed hands with cold water. Observed employee washing hands with cold water.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 84F on shelf at cook line. Employee placed in cooler. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Dispenser not working
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Shelves on cook line with sauces.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On mashed potatoes per operator made 3 days ago not date marked
Food safety inspection conducted on 10/31/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 8/21/2024
High Priority
6
Intermediate
2
Basic
10
Total
18
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense sugar on shelf at sauté station.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk-in cooler.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on dishwasher table
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees on cook line with no hair restraint while engaging in food preparation
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Cook line employee cleaned floor.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with dried beans. Operator removed **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in freezer and cooler soiled with grease, food debris, dirt, slime or dust.shelves though out kitchen **Repeat Violation**
- 21-10-4:Basic - Soiled dry wiping cloth in use. On cook line and flip top cooler cutting board.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water sauté station make table
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves with rust that has pitted the surface.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara (55F - Cooling) in deep plastic five gallon bucket. Per operator held in cooler overnight. See stop sale
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed manager rubbed hands for less than 10-15 seconds while washing hands
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee switch from handling raw beef to handling to go containers with out washing hands
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed In-use utensil stored in unclean water temperature of 94F on prep table
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over oranges in walk-in cooler. Operator inverted. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara (55F - Cooling) in deep plastic five gallon bucket. Per operator held in cooler overnight.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed marinara (55F - Cooling) in deep plastic five gallon bucket. Per operator held in cooler overnight.
Food safety inspection conducted on 8/21/2024 revealed 18 total violations (6 high priority, 2 intermediate, 10 basic).