Piccadilly's Public House & Restaurant, 125 East Piccadilly Street, Winchester, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Piccadilly's Public House & Restaurant
Address: 125 East Piccadilly Street, Winchester, Virginia
Phone: (540) 535-1899
Total inspections: 8
Last inspection: Sep 19, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.September 19, 2008Routine10Details / Comments
  • 0960 1 - Critical The food contact surface of some of the powder storage containers is not safe.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Upstairs ice machine door, exit plate, and main kitchen 3-Vat exit grate..
July 31, 2007Routine11Details / Comments
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0550 - Repeat Scoops don't have handles or the handles are down in product.
  • 1320 - Repeat The temperature measuring device located in the walkin does not read out in proper increments.
July 26, 2006Follow-up12Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0550 - Corrected During Inspection Scoops don't have handles or the handles are down in product.
  • 0690 - Corrected During Inspection Papertowels at both bars are over clean dishes.
  • 0820 - Corrected During Inspection Critical Foods in the downstairs maketable and pantry are cold holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The ready-to-eat commercially processed @FOOD@ in the upstairs freezer was not properly dated for disposition after opening.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the metal can is not safe.
  • 1320 - There were no temperature measuring devices located in the downstairs maketable, chest freezer and Kelvinator in the basement.
  • 1320 - The temperature measuring device located in the walkin does not read out in proper increments.
  • 1570 - Downstairs maketable and pantry were unable to cold hold foods at 41 degrees or lower.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener upstairs.
  • 2000 - Single-use items in basement, and dishwashing racks at the dishwasher are on the floor.
  • 3260 - Employees are not using lockers provided.
July 08, 2006Routine66Details / Comments
No violation noted during this evaluation. February 10, 2006Follow-up00Details / Comments
No violation noted during this evaluation. February 09, 2006Follow-up00Details / Comments
No violation noted during this evaluation. January 25, 2006Pre-Opening00Details / Comments
No violation noted during this evaluation. September 22, 2005Other00Details / Comments

September 19, 2008 (Routine)



Violation: 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
Comments:
Temperatures Continued (Degrees Fahrenheit): 2 Door Fridge (40 Int), Grill Freezer (-16), Delfield (37 Ext), Star Metal (25), Walk-In (35 Int), Bar Fridge (29 Int)
Paperwork Needed: Employee Health Policy
-Dishwasher Sanitizer Level 100 PPM.
*Facility does not cater off premises other than the fish fry , does temporary events but applies.
*Recommend purchase of digital thin diameter probe for chef's thermometer, these will read instantly and are better than dial thermometers for potentially hazardous foods.*
Comments: Debris build-up on lip of upstairs ice machine. Panel in ceiling should be replaced over upstairs handsink. Big vats of dry product need to be labeled in upstairs corridor. Be sure to keep checking can's, any cans dented on lip or seam should be sent back. Lid of main kitchen ice machine is damaged on bottom and should be repaired/replaced. Facility looked very clean and well kept at time of inspection. Be sure hot holder bulbs by grill are shielded/shatterproof.

July 31, 2007 (Routine)



Violations:
  • 0960 1 - Critical The food contact surface of some of the powder storage containers is not safe.
    Repair or replace the powder storage containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Upstairs ice machine door, exit plate, and main kitchen 3-Vat exit grate..
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Temperatures Continued: Prep #2 50 degrees (Internal-no food), Walk-In 35 degrees (Internal), Beverage Air Freezer 5 degrees, White Freezer 0 degrees, Kelvinator 10 degrees. All temperatures degrees Fahrenheit.
*No food prep occurring at time of inspection.* Facility looks clean and tidy.
Be sure to keep potentially hazardous foods such as meats stored on the bottom or in dedicated area away from ready to eat foods or juices. Be sure all chemical bottles are labeled appropriately. Be sure there are no severely dented cans in stock, send back or discard those found. Be sure not to store cleaning chemicals next to clean utensils.

July 26, 2006 (Follow-up)



Violations:
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0550 - Repeat Scoops don't have handles or the handles are down in product.
    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 140F and the container.
  • 1320 - Repeat The temperature measuring device located in the walkin does not read out in proper increments.
    Provide a temperature measuring device that is scaled in increments of no greater than 2 degrees F to ensure accurate readings.
Comments:
Other violations have been corrected. Maketable must hold hot foods at 41 degrees or lower without being in an ice-bath. If an ice-bath is needed to maintain product temp inthat unit then the unit needs to be replaced/repaired.

July 08, 2006 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0550 - Corrected During Inspection Scoops don't have handles or the handles are down in product.
    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 140F and the container.
  • 0690 - Corrected During Inspection Papertowels at both bars are over clean dishes.
    Protect glasses from miscellaneous sources of contamination.
  • 0820 - Corrected During Inspection Critical Foods in the downstairs maketable and pantry are cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Corrected During Inspection Critical The ready-to-eat commercially processed @FOOD@ in the upstairs freezer was not properly dated for disposition after opening.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the metal can is not safe.
    Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1320 - There were no temperature measuring devices located in the downstairs maketable, chest freezer and Kelvinator in the basement.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1320 - The temperature measuring device located in the walkin does not read out in proper increments.
    Provide a temperature measuring device that is scaled in increments of no greater than 2 degrees F to ensure accurate readings.
  • 1570 - Downstairs maketable and pantry were unable to cold hold foods at 41 degrees or lower.
    Avoid storing potentially hazardous foods in these units until proper temperatures can be maintained. Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener upstairs.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Single-use items in basement, and dishwashing racks at the dishwasher are on the floor.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3260 - Employees are not using lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

February 10, 2006 (Follow-up)

Comments:
Gasket for sandwich prep is on order. Occupancy Permit is needed before a permit can be issued. Please pickup Regulation book from VDH office. Other items were corrected. Airgap reference numbers were #2210,2200.

February 09, 2006 (Follow-up)

Comments:
Items are to be corrected prior to next inspection. Call to reschedule when corrected. Items are: goves aren't food-grade, Walkin is 52 degrees so unable to cold hold foods at 41 degrees or lower, lights at wait station aren't shielded/shatterproof, air gap at kitchen dishwasher, vertical sweep and holes at Picadilly entrance, torn gasket of sandwich prep, leak in 2 dr upstairs freezer. Occupancy Permit is needed. Ceiling tiles in restrooms are approved contingent upon not staining.Temperatures continued: downstairs walkin=52, downstairs 1 dr freezer=7, downstairs 2dr glass=34 degrees.

January 25, 2006 (Pre-Opening)

Comments:
This is a preopening inspection. Following itmes need to be corrected before next inspection and permit issuance. Call me when ready for a reinspection. Items are: Copy of Occupancy Permit, mop sink needs backflow preventers on "Y"s, ceiling pipe in downstairs kitchen isn't smooth, lights in kitchen and bar aren't shielded or shatterproof, restroom ceilings aren't smooth/easily cleanable. In addition, all equipment should be at proper operating temperatures, all handsinks set up with soap/papertowels/trash receptacles/signs, hair restraints, gloves, food thermometers, commercial food containers,etc.

September 22, 2005 (Other)

Comments:
This is a construction walk-thu. Right now, 2x4s are being installed for walls. Floors are going to be tiled-so work's started on that. All missing information and spec sheets have been submitted. Please call for next inspection.

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