Piccadilly

Observed several TCS foods not hot holding at 135F or above. Advised to reheat food items

Observed food containers cooling in the walk in cooler with the lids on tight. Advised on proper cooling methods. COS- lids were uncovered

Observed hot water not available at the kitchen hand sink. Advised to restore

Observed employee touch cooked cabbage with bare hands when transporting to another pan. COS- employee discarded

Observed several TCS foods in warmer cabinet not hot holding at 135F or above. Advised to reheat foods

Observed employee discard liquid solution from red bucket into the hand sink. Advised hand sink is only for washing hands.

Observed several food items in cooler units stored uncovered. Advised to cover between use

Observed food contact surface of fryer baskets and bowls stored clean with old food debris. Advised to clean

Observed several missing / cracked floor tiles in the kitchen area. Advised to repair

Observed multiple knives at front-food service stored as clean with old food debris. Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Had PIC take soiled knives to 3-comaprtment sink for wash-rinse-sanitize.

Upon arrival, observed backdoor of facility propped open. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: solid, self-closing, tight-fitting doors. COS: Had PIC close door of facility.

Observed 2024 food service permit posted. Advised PIC post the permit in a location in the food service establishment that is conspicuous to consumers

Observed multiple shelving units in food prep area and walk-in-cooler with rusting, exterior of reach-in-cooler, exterior of cake mixer with excessive residue and food debris. And excessive grease accumulation on fryers.

Observed multiple areas through main kitchen of ceiling tiles and walls in need of cleaning. Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed employee drink placed in reach-in-cooler at front-food service area. Advised PIC lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

Observed dish handler wash dirty dishes and move from dirt to clean dishes without handwashing step in-between. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: after handling soiled equipment or utensils. COS: Had PIC rewash contaminated dishes.

Upon Arrival, Observed no soup at handwashing sink near food prep area. Advised PIC each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Had PIC place soup at handwashing sink.

Observed stirrer utensil stored inside of handsink at food prep area. Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: Had PIC remove stirrer utensil away from handsink.

Observed food contact surface of the white panel of the bulk ice machine with debris and residue. Advised PIC Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of the bulk ice machine panel.

Observed multiple TCS food items (cut lettuce, veggie mix, and cut melon) improperly cooling in the WIC tightly covered. Advised PIC on proper cooling methods. COS: PIC uncovered cut melon and cut lettuce, and veggie mix.

Observed no inspection report posted in public display. Advised PIC The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed expired test strips for lactic acid dated: June 2024. Advised PIC A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed employee handle wiping cloth near the front service area and proceeded to prepare plate for customer. Advised PIC food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. COS: Had food employee wash hands at the designated handwash sink.

Observed food employee touch pants with gloves and then proceeded to handle metal container of carrot souffle with the same gloves. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food and after touching bare human body parts other than clean hands and clean, exposed arms. COS: Had food employee remove gloves and proceeded to wash hands at the designated handwash sink.

Observed a bulk container of raw shell eggs stored above RTE boiled eggs, a container of liquid eggs stored above a container of RTE peppers. Advised PIC that raw and RTE TCS foods shall be stored according to final internal cooking temperature. COS: PIC moved items listed according to final internal cooking temperature.

Observed multiple TCS food items (yellow rice, chicken) and roasted pork improperly hot holding in the temperature danger zone below 135F at the front service steamtable. Advised PIC that when hot holding TCS foods, foods shall be held at a temperature of 135 and above. Advised PIC to reheat chicke, yellow rice, and roasted pork to 165F for proper hot holding.

Observed multiple TCS food items (rice, macaroni pasta, broccoli casserole) prepared on Tuesday September 24, 2024 and held in the WIC overnight. Advised PIC cooked time/temperature control for safety food shall be cooled: Within 2 hours from 135°F (57°C) to 70°F (21°C) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Had PIC discard multiple pans of macaroni pasta, rice, and broccoli casserole.

Observed no paper towels at front food-service handwashing sink. Advised PIC Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. COS: Had PIC place paper towels at front-food-service handsink.

Observed food employee dump ice inside handsink at front-food service. Advised PIC a handwashing facility may not be used for purposes other than handwashing.

Observed food contact surface of the white panel of the bulk ice machine with severe staining and pink mold-like substance. Advised PIC Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of the bulk ice machine panel.

Observed pest control device installed above the warmer cabinet near the WIC. Advised PIC The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Advised PIC to relocate pest control device to another location away from food products and prep areas.

Observed multiple TCS food items (macaroni, broccoli casserole, rice, cut honeydew and cut cantaloupe) improperly cooling in the WIC tightly covered. Advised PIC on proper cooling methods. COS: PIC uncovered cut honeydew and cut cantaloupe, and PIC discarded rice, macaroni, and broccoli casserole.

Observed nonfood contact surfaces of shelving of the WIC, and the interior of multiple RIC stored as clean and in need of cleaning. Advised PIC that Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed non-food contact surface of multiple storage racks, with rusting and residues. Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed missing ceiling tiles, at warewash area and multiple ceiling tiles throughout main kitchen in need of deep cleaning. Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed multiple items inside the WIC (RTE macaroni and RTE Rice Broccoli Mix) cold holding (over night) above 41F. Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Had PIC discard out of temperature TCS food items.

Observed multiple containers of cooked chicken (3) hot-holding below 135F (for 1 hour) within warmer unit at food-prep area. Advised PIC time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: Had PIC reheat cooked chicken to 165F+ for hot-holding.

Observed no paper towels at front food-service handwashing sink. Advised PIC Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. COS: Had PIC place paper towels at front-food-service handsink.

Observed brown staining along white panel interior of ice machine. Advised PIC to increase cleaning frequency.

Observed chemical concentration (CL-) at dishwasher measuring at 0 ppm, not within adequate range (50ppm to 100ppm). Advised PIC A chlorine solution shall have a minimum temperature based on the concentration 50-100. CA: Discussed with PIC to cease use of dishwasher until adequately serviced and within range, utilize 3-Compartment Sink for manual washing.

Observed multiple items (Cut Lettuce & Pasta) inside of WIC cooling tightly covered at time of inspection. Advised PIC when cooling items shall be Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC remove leads of cooling items and place in WIF for rapid cooling process.

Observed WIC in main kitchen with ambient air temperature measuring 44F. Advised PIC Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed TCS food items (cooked beans, gravy, cooked onions) hot holding below required 135 degrees F or above. COS: PIC food items on grill and reheated. CA: TCS food items shall measure 135 degrees F or above hot holding.

Observed ice scoop holder and multiple spoons stored clean with build up and in need of cleaning. CA: Advised PIC to clean. R

Observed leak at hand sink and observed floor drain at 3-compartment sink backed up. COS: PIC had employee clear 3-compartment sink floor drain. CA: All backflow and plumbing fixtures shall be kept in good repair.