Picadilly, 13412 Jefferson Davis Hwy, Woodbridge, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
July 07, 2009 | Routine | 4 | 3 | Details / Comments |
|
November 20, 2008 | Routine | 1 | 4 | Details / Comments |
July 07, 2009 (Routine)
Violations:
- 0160 - Critical
- 0570 - Corrected During Inspection Wiping cloths improperly used.
Ensure cloths used for wiping food spills are not used for any other purpose. - 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1770 A - Corrected During Inspection Critical The cutting board noted not clean.
Clean the cutting board after use to prevent cross contamination. - 1780 - Critical The micro wave oven noted not clean inside.
Clean inside the micro wave oven. - 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand sink in the kitchen.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3360 - Corrected During Inspection Critical Chemical noted stored with food items in the kitchen.
Store the chemical separate from the food in the kitchen to prevent cross contamination.
Discussed owner hands washing policy.
November 20, 2008 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in coolers
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3030 - No disposable towels were provided at the hand washing lavatory in the warewashing area
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Discussed all violations and changes in the regulation with the person-in-charge
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