- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Roast beef in WiC. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach. **Corrected On-Site**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting boards on two make tables have cut marks and are no longer cleanable.
- Basic - Equipment in poor repair. Pooled water in bottom of front make table.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 57°F, cold cut meat 56°F, ambient 55°F in front make table. Food moved to another unit. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cut tomato 57°F, cold cut meat 56°F, ambient 55°F in front make table. Food moved to another unit.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - Container of medicine improperly stored. Shelf above prep table. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 50°F, reachin cooler at cookline. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, cold cuts 50°F, reachin cooler cookline. Foods moved to another cooler, some iced down, some discarded.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reachin cooler at cookline, foods and ambient air 50°F, thermostat adjusted. Foods removed.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths on cutting boards, lying over side of trash can at make table. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs held in egg crate directly on top of make table chicken salad bin. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. [dish wash room] Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster that is shared by multiple units.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed main cookline make table with standing water in bottom of unit.
- Violation: 33-16-1 Observed open dumpster lid with half full dumpster.
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. [Wiping cloth bucket chlorine sanitizer turns test strip purple, then white, exceeding 100ppm recommended limit.]
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6/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Several copies only provided.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Observed large amount of garbage on the ground and/or pad behind plaza shared dumpster.
- Observed main cookline make table with standing water in bottom of unit.
- Observed open dumpster lid with half full dumpster.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. [Wiping cloth bucket chlorine sanitizer turns test strip purple, then white, exceeding 100ppm recommended limit.]
- Critical - Observed shell eggs stored with cracks or broken shells. Several cracked eggs on flats in walk in unit.
- Critical - Observed water filter unit near water heater is black and not date marked with last filter change.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Quiches made at Peaches bakery site delivered for service are not date marked with preparation date. Date marking for 7 day thaw use not provided.]
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4/23/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom womens restroom Corrected On Site.
- Critical - License expired within 30 days after expiration date.License expired 12-01-2011. Please contact 1-850-487-1395 to renew license
- Critical - Observed food stored on floor-box of tomato s in walk n cooler Corrected On Site.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Observed scoop with handle with food product in reach in cooler Corrected On Site.
- Observed open dumpster lid.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed sanitizer at 10ppm. Establishment must use three compartment sink to wash rinse and sanitize.
- Observed build-up of grease on nonfood-contact surface-in between deep fryer and on floor under deep frye .
- Critical - Observed raw animal food stored over ready-to-eat food. Observed shell eggs stored over ready to eat products in prep cooler Corrected On Site.
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5/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- OBSERVED BUILD-UP OF GREASE IN BETWEEN GRILL AND DEEP FRYER.
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5/27/2011 | Routine - Food | Call Back - Complied |
- Critical - ESTABLISHMENT OPERATING WITHOUT A CURRENT HOTEL AND RESTAURANT LICENSE. ESTABLISHMENT CHANGED OWNERSHIP BUT FAILED TO APPLY FOR NEW LICENSE. PLEASE CONTACT 1-850-487-1395 TO APPLY FOR LICENSE. OBSERVED EMPLOYEES PREPARING AND SERVING FOOD TO CUSTOMERS
- Critical - HAND WASH SINK LACING PROPER HAND DRYING PROVISIONS - BACK HANDSINK
- OBSERVED BUILD-UP OF GREASE IN BETWEEN GRILL AND DEEP FRYER.
- OBSERVED SINGEL-SERVICE ITEMS STORED ON FLOOR. OBSERVED BOXES OF TO GO CONTAINERS STORED ON FLOOR
- OBSERVED SINGLE-SERVICE ARTICLES STORED WITHOUT PROTECTION FROM CONTAMINATION. OBSERVED COFFEE FILTERS STORED NEXT TO HANDSINK AND UNDER PAPERTOWEL DISPENSER, ALLOWING FOR FILTERS TO BE EXPOSED TO SPLASH FROM HANDSINK.
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4/8/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Peachs Restaurant, 5240 State Road 64 E, Bradenton, FL »