PICCADILLY CAFETERIA

Observed multiple metal pans stored as clean unclean to sight and touch (alcohol swab unclean when swabbed on metal pan, blue nitrile gloves had food residue when touching metal pans). COS: Those metal pans were placed back in the unclean equipment section to be washed, rinsed, and sanitized again. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed multiple foods adulterated by condensation from the inner-top of the cooler (located near the fryers). Observed condensation from the inner-top of cooler dripping directly into 2 pans of uncovered raw chicken and a pan of uncovered raw fish. Observed condensation from the inner-top of cooler dripping directly into a pan of cooked sausage, that was covered with plastic wrap. Water had pooled on the surface of plastic wrap and some had leaked into the pan of sausage. CA: A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. COS: PIC discarded all food in this cooler (near the fryer area).

Observe multiple TCS (time/temperature control for safety) foods throughout the facility cold holding above 41F (See temperature log; marked with asterisks). CA: 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. COS: Food items noted were discarded - see temperature log.

Observed metal pans, can opener, can opener holster, and a small knife unclean to sight and touch. Knife was being stored between a cooler (near fryer area) and the edge of the sink - the side of the cooler was unclean to sight and touch. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All equipment and utensils were placed in area to be washed, rinsed and sanitized.

Observed multiple non-food contact surfaces unclean to sight and touch. Observed the handles of the coolers on the cook line with excessive build up of debris. Observed the gaskets, shelves and the bottom of the coolers on the cook line unclean to sight and touch. Observed the faucet and handles of the sink near the fryer area with excessive build up of debris. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with PIC to deep clean these surfaces.

Observed TCS foods in all Reach in Coolers measuring at temperatures above 41F. CA: 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 COS: PIC moved all foods to Walk in cooler and walk in freezer. Discussed with PIC that the employees must keep the WIC closed when stocking or grabbing food as the temperature to walk in cooler was at 41F. Also discussed with PIC that they can move foods to the walk in freezer to cool faster than in the Walk in Cooler.

Observed high temperature sanitizing ware washing machine temperatures not reaching the minimum temperature for high temperature sanitization; color changing sticker did not change color to any color on the sticker. The temperature of warewashing machine was tested four times with sticker. CA: (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 COS: PIC called eco lab technician to come fix the warewashing machine.

Observed box of fish stored on froze breaded meat in RIC. Informed staff to remove box from RIC and to place on in WIC. cooler. Informed to use proper storing procedure when storing food items. At the time of inspection RIC was not cooling properly. Informed PIC to avoid keeping the open for long periods of time. Food items were removed and store in another cooler.

After asking cook to check temperature of prepared food, observed that there was not a suitable thermometer provided and/or readily accessible to measure the internal temperatures of food product. Informed PIC to provide swap for thermometer for proper cleaning after use.

Sanitizing solution not maintained clean. Observed sanitizer level in 3 compartment sink and bucket with a reading of 0 ppm. Informed PIC. Level was increased to 200 ppm.

Observed main kitchen area with grease build-up in equipment. Piping from kitchen equipment leaking water on floor. Informed PIC to remove grease from all equipment and redirect piping to floor drain. Advised to clean all vents in main kitchen area and dining area. Observed dust buildup on fans and vents. Observed gasket of RIC with heavy debris. Informed PIC to clean or replace.

Ventilation system inadequate in main kitchen. Observed employee personal items under front service line counter. Informed PIC to provide and designate employee area for proper storage.