PEACHS RESTAURANT
5240 STATE ROAD 64 E
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/25/2024
High Priority
5
Intermediate
0
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - 2 Employee with no beard guard/restraint while engaging in food preparation. Person in charge had employees put on beard guards and wash hands. **Corrected On-Site** **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on cooks line cutting board employees cell phone on cutting board. Employee removed from cutting board and washed and sanitized cutting board. **Corrected On-Site** **Warning**
- 08B-38-4:Basic - Food stored on floor. Observed in walk in cooler pickle bucket stored on floor. Person in charge stated they had no food delivered today and removed from floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
- 33-19-4:Basic - Garbage on pad around dumpster on west end of building. Person in charge removed garbage from pad . **Corrected On-Site** **Warning**
- 33-16-4:Basic - Open dumpster lid on west side of building. Person in charge closed lid. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed in back kitchen area Dishwasher (Chlorine 000ppm). Person in charge setup 3 compartment sink and called for repairs. **Corrective Action Taken** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in main kitchen area under grill cooked chicken tenders (110F - Hot Holding). Educated person in charge on Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees. Person in charge stated she did not know how long the chicken has been out and voluntarily discarded. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cooks line sausage patties (54F - Cold Holding) Educated person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated the sausage had been in the reach in cooler for approximately 2 hours and removed the sausage to the proper fill line. **Corrective Action Taken** **Warning**
- 03F-02-5: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 and the time removed from temperature control cannot be determined. See stop sale. Observed on cooks line butter not time stamped. Person in charge stated it was removed from the reach in cooler at 8:00am and time stamped accordingly. **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Observed in main kitchen area under grill cooked chicken tenders (110F - Hot Holding). Educated person in charge on Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees. Person in charge stated she did not know how long the chicken has been out and voluntarily discarded. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 11/25/2024 revealed 10 total violations (5 high priority, 0 intermediate, 5 basic).