PEGGYS COUNTRY KITCHEN

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Out in the stove area: Grits 111F Gravy 86F Out on cookline: Hash browns 99F operator time marked Corrective Action Taken Warning - From follow-up inspection 2025-09-09: Potatoes 115F; gravy 125F Time Extended

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tricia Warning - From follow-up inspection 2025-09-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets stained, cookline Interior microwave Warning - From follow-up inspection 2025-09-09: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dining room, large holes covered with trash crags Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bag in the box soda Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Outside back door Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelves, cookline area - fan covers walk in cooler - hood filters Warning - From follow-up inspection 2025-09-09: Shelves to the right of grill Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink Warning - From follow-up inspection 2025-09-09: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoes from previous night 43F on the edge to 49F in the middle Warning

High Priority - Dented/rusted cans present. See stop sale. 1 can dented along top lip, corned beef Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Handled cell phone . Warning

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. Buttering an English muffin Warning

High Priority - Live, small flying insects found. 4 dry storage 2 dish area 2 handsink cookline Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler, raw shell eggs over deli meat, canned food. Raw pork on the same tray as cooked deli meat Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 80F and 64F. Operator time marked Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Out in the stove area: Grits 111F Gravy 86F Out on cookline: Hash browns 99F operator time marked Corrective Action Taken Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tricia Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets stained, cookline Interior microwave Warning

Intermediate - Handwash sink used for purposes other than handwashing. Front handsink used to hold sanitizer bucket Warning

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/ Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Open ham, deli salads, pies, pudding Warning

Intermediate - Spray bottle containing toxic substance not labeled. Operator dumped out Corrected On-Site Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dining room, large holes covered with trash crags Warning

Basic - Condensation or other drainage not disposed of according to law. Air conditioning condensation pooling around grease trap lid with food and other debris, visible sheen to water surface from grease Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Preserves in server cooler Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on hash brown container on the cookline Warning

Basic - Floor soiled/has accumulation of debris. Walk in cooler Warning

Basic - Food stored on floor. Bag in the box soda Warning

Basic - Hole in or other damage to wall. Outside back door Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelves, cookline area - fan covers walk in cooler - hood filters Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink Warning

High Priority - Live, small flying insects found 5 under and around dish machine around bus tub of standing water/chemical solution. Employee dumped out Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cans walk in cooler Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over fish, upright cooler near office Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 57F Sour cream 61F Butter lbs 61F Butter packets 61F Swiss 61F Ground beef 61F Hash browns 61F Sliced cheese 60F Shredded cheese 61F Walk in cooler overnight Items delivered day of inspection moved to another cooler In glass door server cooler, butter packets 48-52F - per server because they were on tables for 4 hours In upright cooler near office,raw ground beef 48F. Butter 86F on the counter next to toaster and under warmer. Operator added time markingWarning Warning

High Priority - Toxic substance/chemical improperly stored. Chemicals over clean containers, wire rack Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handsink in the dish area covered by large plastic container. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handsink in kitchens Warning

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. Angela, no proof of food handler training Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Next to bag in he box soda Warning

Basic - Condensation or other drainage not disposed of according to law. Pooling around grease trap with visible sheen on the water surface Warning

Basic - Floor area(s) covered with standing water. Under equipment, at kitchen entrance, in front of the steam table Warning

Basic - Floor soiled/has accumulation of debris. Under cooking equipment Walk in cooler Warning

Basic - Food stored on floor. Bag in the box soda Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Dish area covered Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelf under steam table - hood filters Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl corrected to 200 ppm cl Corrected On-Site Warning

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

High Priority - Food with mold-like growth. See stop sale. Tomato paste

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

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.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat

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/

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.

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.

Basic - Floor area(s) covered with standing water. Kitchen entrance Corrected On-Site

Basic - Food stored on floor. Oil containers

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar