Piccadilly's Public House & Restaurant, 125 East Piccadilly Street, Winchester, VA 22601 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Piccadilly's Public House & Restaurant
Address: 125 East Piccadilly Street, Winchester, VA 22601
Type: Full Service Restaurant
Phone: 540 535-1899
Total inspections: 5
Last inspection: 11/24/2015
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Inspection findings

Inspection date

Type
Broken white breaker bar in kitchen ice machine needs to be replaced - broken.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: Raw and/or undercooked @FOODS@ is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
11/24/2015Routine
No violation noted during this evaluation.11/13/2014Routine
Clean facility. Ensure that food in walk stored on shelves. Fully submerge foods in ice for cold holding. Hair restraints not being worn by kitchen staff.
Train bar staff to check sanitizer in bar dish machine each shift.
  • Equipment - Good Repair and Proper Adjustment
    Observation: White plastic palte int both ic emachines was observed in a condition that prevents necessary maintenance and easy cleaning.
    Correction: 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.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
    Observation: Chlorine sanitizing solution used in bar dish machine was not at an acceptable concentration.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
11/20/2013Routine
Ensure that staff has access to chlorine test strips for bar glass dish machine and test each shift. Reviewed cooling. Provided updated example of employee health.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Star prep unit top cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration in bar dish machine.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
12/05/2012Risk Factor
Out of chlorine test strips- use rear dish machine for bar glasses until able to confirm sanitizer rinse.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steaks and hamburgers that may be served raw and/or undercooked
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
12/14/2011Risk Factor Assessment

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