Joe's Steakhouse At The Piccadilly Mansion, 25 W Piccadilly St., Winchester, VA 22601 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Joe's Steakhouse at the Piccadilly Mansion
Address: 25 W Piccadilly St., Winchester, VA 22601
Type: Full Service Restaurant
Phone: 540 667-3463
Total inspections: 4
Last inspection: 10/30/2015
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Inspection findings

Inspection date

Type
* Blue Air dessert unit plug was loose.in wall. TTC foods were (57*F-60*F) discarded voluntarily by chef. Unit was plugged in correctly and temperature was correct by end of inspection.
Need more shelving in walk ins, Broken glass water bottles in upstairs empty Whirlpool needs to be removed and fridge clean before use.
  • Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
    Observation: Food stored on the floor of walk ins or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Food Contact Surfaces - Cleanability*
    Observation: The food contact surface of the poly cutting boars at grill and salad prep units are no longer smooth and it contains cracks, chips, or pits that can not be easily cleaned.

    Correction: Replace the poly cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • Food Contact Surfaces - Cleanability*
    Observation: The food contact surface of the ice machine metal breaker plate is rusty- bar is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Correction: Replace the ice machine breaker plate to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions in dish machine.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Already have the quats needed for 3 vat.
  • Physical Facilities in Good Repair
    Observation: Cove molding is dish room is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Detail cleaning, under, behind and between equipment, shelves noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
10/30/2015Routine
*Remember to date shell tags when shell fish is used before filling for 90 days. PFG/VFS refrigerated truck 32*F/36*F at time of food delivery.
  • Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
    Observation: The food contact surface of the blue storage tubs from Lowes are not marked NSF.
    Correction: Replace storage tubs,sugar, flour, bread crumbs with food grade plastic to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Chef will replace today with food containers.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walls behind and under equipmentin kitchen and dish machine are noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
10/24/2014Routine
Suggest hangers for ice buckets.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the walk in freezer floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
01/24/2014Routine
Dish machine 125*F+ second run -50 ppm sanitizer rinse.
Monitor True prep upstairs- do not use until below 39*F.
Hang rack in employee break area for coats/personal items.
Complete final cleaning including dish and glass wear.
Permit issued- OK to open December 14, 2013.
No violation noted during this evaluation.		12/12/2013Pre-Opening

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