PEACHS RESTAURANT
5240 STATE ROAD 64 E
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 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).
Inspection on 5/10/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in front wait staff area.
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed over Grill and fryers in main kitchen area grease dripping from grease hood system.
- 08B-38-4:Basic - Food stored on floor. Observed in Walk in freezer Bagels and raw Chicken stored on floor. Person in charge removed from floor. Corrected On-Site
- 33-19-4:Basic - Garbage on the pad around dumpster on South side of building.
- 33-16-4:Basic - Open dumpster lid on South side of building. Person in charge closed lid. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in steam table in main kitchen area Sausage Gravy (127F - Reheating) at 8:55am. Person in charge stated it was placed in the steam table at 6:30am . Educated Person in charge on Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Person in charge voluntarily discarded.
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed in steam table in main kitchen area Sausage Gravy (127F - Reheating) at 8:55am. Person in charge stated it was placed in the steam table at 6:30am . Educated Person in charge on Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Person in charge voluntarily discarded.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under Grill in main kitchen area Fried Chicken Tenders (101F - Hot Holding). Person in charge stated in had been out for approximately 1 hour . Person in charge put back in fryer and Chicken Tenders Start time 9:20amEnd Time 9:25am (178F - Reheating). Corrected On-Site
Food safety inspection conducted on 5/10/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 11/21/2023
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing jewelry other than a plain ring on their hands/arms while preparing food in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2023-11-21: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryer grease soiled hood filters. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2023-11-21: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area Pancake mix (58F - Cold Holding); Potatoes (57F - Cold Holding); Sausage (54F - Cold Holding); Butter (90F - Cold Holding) Person in charge stated that they had been out at room temperature for approximately 1 hour and placed all food items back in Walk in cooler **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-11-21: Sausage 54°F Admin Complaint
Food safety inspection conducted on 11/21/2023 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 11/16/2023
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing jewelry other than a plain ring on their hands/arms while preparing food in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed in main kitchen area 2 employees preparing food with no beard guard. Educated Person in charge on beard guards. Both employees put on guards. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryer grease soiled hood filters. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed in main kitchen area a can of green chili dented on the seam. Educated Person in charge. Person in charge removed from dry storage for return. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area. Employee touched bare body with gloves on, then grabbed a clean plate and grabbed with his gloved hand cooked bacon and placed it on plate for immediate service. Educated Person in charge on glove use and hand washing. Employee discarded bacon,placed plate in dishwasher area,removed soiled gloves,washed hands and put on clean gloves As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. . **Corrective Action Taken** Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in main kitchen area. Employee touched bare body with gloves on, then grabbed a clean plate and grabbed with his gloved hand cooked bacon and placed it on plate for immediate service. Educated Person in charge on glove use and hand washing. Employee discarded bacon,placed plate in dishwasher area,removed soiled gloves,washed hands and put on clean gloves 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 main kitchen area Pancake mix (58F - Cold Holding); Potatoes (57F - Cold Holding); Sausage (54F - Cold Holding); Butter (90F - Cold Holding) Person in charge stated that they had been out at room temperature for approximately 1 hour and placed all food items back in Walk in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
- 53A-05-6: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
- 11-26-1: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. Educated Person in charge and emailed Person in charge a copy of the hand out and printed a copy. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning
Food safety inspection conducted on 11/16/2023 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).