PEACH FARM RESTAURANT
PASSThursday, March 24, 2022 at 4:12 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw beef and live lobster observed stored over produce and cooked noodles in reach-in cooler. Raw chicken and raw pork stored together in same container in walk-in cooler. Raw fish and raw pork stored over produce in low-boy cooler at cook line. Raw meat and seafood should be stored below produce and ready to eat foods to prvent cross conatmination. Corrected on site
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Scoop for rice stored in 55F water. Store rice scoop in water over 135F to prevent contamination.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-C
(B) Cooling Methods (C)
Whole cooked chickens cooling in walk-in cooler wrapped in plastic at 100F cooked in the past hour. Spread out foods and leave uncovered to cool rapidly. PIC put chicken on sheet tray. 80F after 20 minutes
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Shelves in walk-in cooler lined with soiled cardboard. Discard and discontinue using cardboard to line shelves. Use materials that are smooth cleanable and non-absorbent.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Debris under fryer and dish machine. Clean to avoid attracting pests.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.