Piccadilly Restaurant

Contamination prevented during food preparation, storage, display — Inspector Note: Observed metal pan holding hush puppy batter stored inside metal container holding sliced pineapples inside glass door reach in cooler next to fryer station in kitchen. Observed metal pan holding raw chicken quarters stored inside metal container holding raw chicken breast inside glass door reach in cooler next to fryer station in kitchen. CA: Operator discarded pineapples and placed removed metal pans holding TCS foods which were stored atop from container. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Nonfood-contact surfaces clean — Inspector Note: Observed exterior door handle, door and shelving soiled with encrusted food debris at glass door reach in cooler next to fryer station in kitchen.CA: Operator instructed to clean/sanitize nonfood contact surfaces during inspection. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Plumbing installed; proper backflow devices — Inspector Note: Observed leaking pipes at plumbing fixture under three compartment sink in kitchen. Must repair leaking pipes within 10 days. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Food stored covered — Inspector Note: Observed multiple metal pans holding raw chicken breast and chicken quarters without proper protection, stored in glass door reach in cooler near fryer station in kitchen. CA: Team member covered all containers with lids during protection. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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;

Nonfood-contact surfaces clean — Inspector Note: Observed wall soiled with accumulated black debris in dishwashing area and dish machine area. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Plumbing installed; proper backflow devices — Inspector Note: Observed leaking pipe at plumbing fixture (under three compartment sink. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Floors not maintained cleanable and durable inside walk in freezer. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. CA: 90 day legal notice to repair floor inside and the threshold of walk in freezer. Notice expire April 17th, 2026

Personal cleanliness — Inspector Note: Observed food manager wearing watch on their hands/arms while preparing food (fried chicken in kitchen) . 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Advised mangers do not wear watches/jewelry.

Wiping cloths: properly used and stored — Inspector Note: Observed Wet wiping cloths not stored in sanitizing solution between uses throughout kitchen. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS: Manager removed wet wiping cloths and placed in sanitizing buckets.

Wiping cloths: properly used and stored — Inspector Note: Observed Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: Manager replaced the dirty sanitizing chemical in all sanitizing buckets to the a property strength.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed Hoods filters not equipped with a drip tray (in bakery area and on cook line) 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Nonfood-contact surfaces clean — Inspector Note: Observed soil residue in storage containers lids and on scoop handles. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised managers to clean nightly.

Hot and cold water available; adequate pressure — Inspector Note: Observed no Hot water not provided at handwash sink on front service line.

Plumbing installed; proper backflow devices — Inspector Note: Observed water leaking from pipes at plumbing fixture (under hot holding well on cook line, under dish machine, hand sink in kitchen and at prep sinks in kitchen). 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised manager to have all leak repairs at all pumping fixtures.

Physical facilities installed, maintained, and clean — Inspector Note: Observed Floors not maintained cleanable and durable. Broken floor tiles inside walk in freezer, on cook line and throughout facility. Standing water on floors due to missing floor tiles. Advised managers to have floors repaired.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed Lights not functioning (blown light bulbs) in dry storage area. 511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding. Advised manager to obtain light bulbs for the dry storage area or repair lights in that area.

Adequate handwashing facilities supplied & accessible — Inspector Note: No supply of hand cleaning liquid, powder, or bar soap was provided at the hand sink and/or group of two adjacent handwashing sinks. No hand soap in kitchen. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: Manager retrieved some hand soap and placed it at the hand sink.

Food in good condition, safe, and unadulterated — Inspector Note: Observed dented cans. 511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf COS: Manager discarded all dented cans.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed encrusted, soiled food debris material on slicer. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. CA: Managers clean meat slicers after use.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. (180 degrees F.) . 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf CA: Discontinue the use of the dishwashing machine until machine hot water temperature and the garages are repair. Establishment must use the 3 compartment sink to wash, rinse and sanitizing all equipment