SALT & PEPPER CHEF
1280 SW 26 AVE #11
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 5 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).
Inspection on 12/12/2023
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed utensils not inverted on prep table. Operator inverted. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.observed operator meal on prep area. Operator removed. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 08B-38-4:Basic - Food stored on floor. Observed pork in pot on floor in kitchen area. Operator placed in walk-in cooler. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen.
- 08B-12-5:Basic - Stored food not covered. Observed fish chicken and shrimp uncovered in walk-in cooler. Operator covered. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed uncooked pork defrosting at room temperature, pork was 33F. Operator placed in walk-in cooler. Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs, no hand wash, then handle cooked bacon. Operator explained proper hand washing method. **Corrective Action Taken**
- 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. Observed employee place ready to eat bacon on plate to serve to customer. Educated employee about bare hand contact. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.observed operator rinsing knife in hand washing sink.
Food safety inspection conducted on 12/12/2023 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 9/2/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-18-4:High Priority - - From initial inspection : High Priority - Employee dried hands on clothes/apron/soiled towel after washing. At cook line; employee dried hands on soiled towel after washing. Advised Operator to have employees dry hands with paper towels after washing. Warning - From follow-up inspection 2023-09-02: At cook line; employee dried hands on soiled towel after washing. Admin Complaint
- 09-01-4:High Priority - - From initial inspection : 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. At cook line; employee touched ready to eat empanada that had been cooked and was being placed on plate for customer. Advised Operator to have employees wear gloves or use utensils when handling ready to eat food. Warning - From follow-up inspection 2023-09-02: At cook line; employee touching limes while cutting. Limes are placed directly on customer plates not heated to 145°F or added to other ingredients to be cooked and establishment has no approved Alternative Operating Procedures. Admin Complaint
Food safety inspection conducted on 9/2/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 9/1/2023
High Priority
7
Intermediate
1
Basic
0
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. At cook line; employee dried hands on soiled towel after washing. Advised Operator to have employees dry hands with paper towels after washing. Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling raw fish to handling clean plates and ready to eat food no hand wash. Advised Operator to have employees wash hands when switching from raw to ready to food . Warning
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised Operator to have employees wash hands after touching face and before handling unwrapped single service articles. Warning
- 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. At cook line; employee touched ready to eat empanada that had been cooked and was being placed on plate for customer. Advised Operator to have employees wear gloves or use utensils when handling ready to eat food. Warning
- 12A-20-4:High Priority - Employee washed hands with no soap. At cook line; employees are washing hands without soap. Advised Operator to have employees wash hands with soap. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright stainless; beef empanada (52°F - Cold Holding); chicken empanada (55°F - Cold Holding); cooked noodles (58°F - Cold Holding); cooked pork (51°F - Cold Holding). Operator stated items not prepared or portioned today and being held in cooler overnight. See Stop Sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright stainless; beef empanada (52°F - Cold Holding); chicken empanada (55°F - Cold Holding); cooked noodles (58°F - Cold Holding); cooked pork (51°F - Cold Holding). Operator stated items not prepared or portioned today and being held in cooler overnight. See Stop Sale. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand wash sink; no paper towels. Operator provided. Warning
Food safety inspection conducted on 9/1/2023 revealed 8 total violations (7 high priority, 1 intermediate, 0 basic).