PEACH VALLEY CAFE

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - scoops in hot holding unit. Water temperature 79f. Manager fixed plug. Final reading 179f Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. - operator sent back to dish for rewash Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. - whipped butter at front counter. Manager added. Corrected On-Site

Intermediate - Establishment offers undercooked comminuted meat on the child menu. - menu advertises cheeseburger on kids menu with an asterisk. Manager states cheeseburger is allowed to be served to kids below 155f

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - milk at server station. Manager states opened 2 days prior Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. - cookline employee Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer bottom of meat carriage soiled with old food debris - vegetable dicer soiled with old food debris

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. Employee cut open Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee wearing watch. Employee removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, operator has called for service . All food service items will be sanitized Thur the dish machine

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 80° with spatula

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm dispenser is empty , replaced primed tested 300 ppm Corrected On-Site