Piccadilly

In-use utensils: properly stored — Inspector Note: Observed handles of scoops stored directly in dry food ingredients. CA: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS- PIC stored scoops correctly.

In-use utensils: properly stored — Inspector Note: Observed utensils stored in stagnant water with a temperature of 80F. CA: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS- utensils removed from water and moved to 3 compartment sink to be washed, rinsed and sanitized.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several dishes stacked wet at the time of inspection. CA: Discussed with PIC that dishes shall air dry completely before stacking. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food stored covered — Inspector Note: Observed TCS food stored uncovered in warming cabinet. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dirty dishes stored in the vegetable prep sink and the meat prep sink. CA: Discussed with PIC that the vegetable prep sink shall be used for prepping fruits and vegetables only and the meat prep sink shall be used for raw meat only. Dirty dishes shall never be stored in prep sinks. COS- dishes removed and Pic washed rinsed and sanitized prep sinks.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes stored as clean visually unclean with heavy accumulation of food debris. CA: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. COS- Dishes moved to 3 compartment sink to be rewashed, rinsed and sanitized.

Proper cold holding temperatures — Inspector Note: Observed TCS food cold holding above 41F at the time of inspection. See * on inspection report. COS- food items voluntarily discarded.

Proper hot holding temperatures — Inspector Note: Observed several pots of TCS food stored on stove top below 135F with no temperature control. See * on inspection report. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS- Food items reheated to 165F or above.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surface of mixer with heavy accumulation of grease build up. Observed exterior of mixer with paint chipping. CA: Food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. All equipment shall be in good repair. Discussed with PIC to not use mixer unit the equipment is cleaned, free of accumulation and in good repair.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed prep sinks unclean with dust and debris at the time of inspection. Employees were installing lights and other fixtures at the time of inspection. CA: Food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS- PIC cleaned and sanitized prep sinks.