GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  PICCADILLY CAFETERIA
Address:   2801 CANDLER ROAD
City:  DECATUR Time In:  11 :  10 AM Time Out:  03 :  30 PM
Inspection Date:    12/03/2018   CFSM:  SeKou Rideaux 2/11/19
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  880909
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury.
Last Score

81
Grade

B
Date

10/13/17
Prior Score

82
Grade

B
Date

01/26/17
CURRENT SCORE CURRENT GRADE
 
67
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   SeKou Riddeaux Date:   12/03/2019
Inspector (Signature)   Skylar Story
Follow-up: YES circle   NO circle
Follow-up Date: 12/17/2018
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
PICCADILLY CAFETERIA		 Permit #
880909		 Date
12/03/2018
Address
2801 CANDLER ROAD 		City/State
DECATUR GA 		Zipcode
30034
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Fruit Fruit / Front Food Service, Cut melon 49.0 ° F Vegetables Vegetables / Front Food Service, **Mushrooms/onion mix 49.0 ° F Salad Salad / Front Food Service, **Broccoli/Califlower salad 44.0 ° F
cut lettuce cut lettuce / Front Food Service, Salad with tomatoes 43.0 ° F Salad Salad / Front Food Service, **Egg Salad 44.0 ° F Salad Salad / Front Food Service, **Ham Salad 45.0 ° F
Pasta Pasta / Front Food Service, **Salad 44.0 ° F Pasta Pasta / Front Food Service, Italian 43.0 ° F Pasta Pasta / Front Food Service, Italian 38.0 ° F
Salad Salad / Front Food Service, **Cut melon/strawberry 51.0 ° F Salad Salad / Front Food Service, **Broccoli/califlower salad 48.0 ° F Vegetables Vegetables / Front Food Service, **Cooked Mushrooms 47.0 ° F
Chicken Chicken / Front Food Service, Fried 162.0 ° F Chicken Chicken / Front Food Service, baked 147.0 ° F Chicken Chicken / Front Food Service, Fried 178.0 ° F
Chicken Chicken / Front Food Service, ***baked 126.0 ° F Beef Beef / Front Food Service, ***Hamburger steak 113.0 ° F ***Liver ***Liver / Front Food Service, 117.0 ° F
***Liver ***Liver / Front Food Service, 124.0 ° F Pasta Pasta / Front Food Service, Mac and Cheese 143.0 ° F Vegetables Vegetables / Front Food Service, Broccoli 157.0 ° F
Vegetables Vegetables / Front Food Service, Turnips 162.0 ° F Casseroles Casseroles / Front Food Service, Broccoli and rice 171.0 ° F Ambient Ambient / Front Food Service, 36.0 ° F
Pasta Pasta / Front Food Service, 40.0 ° F Salad Salad / Front Food Service, Potato 37.0 ° F cut lettuce cut lettuce / Front Food Service, iceberg salad 41.0 ° F
Ambient Ambient / Front Food Service, 40.0 ° F Salad Salad / Front Food Service, Chef 38.0 ° F Chicken Chicken / Front Food Service, grilled breast 41.0 ° F
Spinach dip salad Spinach dip salad / Front Food Service, 40.0 ° F Ambient Ambient / Front Food Service, Condiments only 42.0 ° F Ambient Ambient / Dessert Display, Desser cooler 47.0 ° F
cut leafy greens cut leafy greens / Main Kitchen, Collard Greens 187.0 ° F Vegetables Vegetables / Main Kitchen, Green Beans 187.0 ° F Soup Soup / Main Kitchen, Chicken Soup 146.0 ° F
cut leafy greens cut leafy greens / Main Kitchen, Turnip Greens 167.0 ° F Chicken Chicken / Main Kitchen, Baked Chicken*** 90.0 ° F Chicken Chicken / Main Kitchen, Baked Chicken 146.0 ° F
Rice Rice / Main Kitchen, White Rice*** 106.0 ° F Rice Rice / Main Kitchen, Yellow Rice Pilaf*** 98.0 ° F Chicken Chicken / Main Kitchen, Baked Chicken*** 94.0 ° F
Vegetables Vegetables / Main Kitchen, Corn*** 130.0 ° F Vegetables Vegetables / Main Kitchen, Green Bean** 49.0 ° F Rice Rice / Main Kitchen, Yellow Rice Pilaf** 48.0 ° F
Ambient Ambient / Main Kitchen, Transler WIC 35.0 ° F Hamburger Hamburger / Main Kitchen, Hamburger Steak** 50.0 ° F Ambient Ambient / Main Kitchen, 36.0 ° F
cut leafy greens cut leafy greens / Main Kitchen, Cabbage 40.0 ° F Salad Salad / Main Kitchen, Pasta Salad 41.0 ° F Cheese Cheese / Main Kitchen, Slice Cheese 40.0 ° F
Ambient Ambient / Main Kitchen, #3 34.0 ° F Eggs Eggs / Main Kitchen, Mexican Eggs (contains raw eggs) 41.0 ° F Dairy Dairy / Main Kitchen, Cheesecake (contains milk) 35.0 ° F
Ambient Ambient / Main Kitchen, Food Frozen Solid 18.0 ° F Chicken Chicken / Main Kitchen, Baked Chicken 198.0 ° F Rice Rice / Main Kitchen, Yellow Rice Pilaf 167.0 ° F
Liver Liver / Main Kitchen, Liver 169.0 ° F Hamburger Hamburger / Main Kitchen, hamburger steak 165.0 ° F Vegetables Vegetables / Main Kitchen, White Rice 178.0 ° F
Vegetables Vegetables / Main Kitchen, Corn 171.0 ° F Hamburger Hamburger / Main Kitchen, Hamburger Steak 189.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Fried Fish 202.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Food shall be ate in a designated employee area. Observed food employee eating grapes over prep top table while preparing Ready to Eat (RTE) fried fish. COS food was swallowed and removed.  Corrected On-Site.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Food not covered. Observed RTE food stored in multiple cold holding units not covered. Advised PIC to cover foods when not cooling.  Repeat Violation. Correct By: 12/03/2018
4-2B Violation of Code: [511-6-1.05(7)(a)1] Food contact surfaces not clean to sight, and touch. Observed Industrial sized mixer with accumulated food debris. Advised PIC to thoroughly clean mixer to eliminate food debris.  New Violation. Correct By: 12/03/2018
6-1A Violation of Code: [511-6-1.04(6)(f)] TCS food shall be held at 41F or below. Observed multiple TCS foods throughout front food service line, and main kitchen holding well above 41F.See temperature log with two asterisks for cold holding. COS items were relocated, and voluntarily discarded.  Corrected On-Site.  Repeat Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] TCS foods should be hot held at 135F or above. Observed multiple foods on front food service line, and main kitchen. Advised PIC to reheat food. COS All food was reheated to at least 165F. See temperature chart with three asterisks for hot holding, and reheat.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 12/03/2019
Inspector (Signature) Skylar Story Date: 12/03/2018
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
PICCADILLY CAFETERIA		 Permit #
880909		 Date
12/03/2018
Address
2801 CANDLER ROAD		 City/State
DECATUR GA 		Zipcode
30034
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-2 Violation of Code: [511-6-1.04(6)(g)] TCS foods not correctly date marked for date prep. Observed multiple pans of RTE foods cooked/prepped on 12/2/18 not properly date marked in all walk in coolers. Advised PIC to date mark correctly.  Repeat Violation. Correct By: 12/03/2018
12A Violation of Code: [511-6-1.04(4)(z)] Observed macaroni noodles in prep sink stored with dirty/soiled utensils. Advised PIC to remove dirty/soiled utensils and place at three compartment sink to be wash, rinse, and sanitized.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed multiple wet wiping cloths resting on counter tops not in use. Advised PIC to have wiping cloths submerged in sanitizer water when not in use. COS wiping cloths were placed in Quat A wiping cloth bucket.  Corrected On-Site.  New Violation.
13A Violation of Code: [511-6-1.02(1)(f)(1)] Current food permit shall be posted in public view. Upon arrival, observed expired food permit posted in facility. Advised PIC to obtain a current food permit from Board of Health.  New Violation. Correct By: 12/06/2018
13A Violation of Code: [511-6-1.07(3)(d)] Observed no employee hands washing sign in restroom. Advised PIC to place proper hand washing sign in restrooms.  New Violation.
15C Violation of Code: [511-6-1.05(7)(d)] Non-food contact surfaces shall be cleaned to sight, and touch. Observed multiple non0-food contact surfaces throughout front food service, and main kitchen not clean to sight, and touch. Non-food contact surfaces include pans used in warmers, exterior of ice machine, cold holding units gaskets, and handles.  New Violation. Correct By: 12/03/2018
17A Violation of Code: [511-6-1.06(5)(h)] Observed no lids on trash cans for feminine use in all stalls in women restrooms. Advised PIC to obtain lids for trash cans.  New Violation. Correct By: 12/06/2018
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed flooring, ceiling, and hand sink faucets in disrepair, and not clean to sight and touch. Advised PIC to repair all physical facilities, and increase cleaning frequency to eliminate debris.  New Violation. Correct By: 12/12/2018
Remarks Environmental Remedies Grease Trap 3000 gal
Ualrich Pest Control Documents Observed 11/27/18 (Floor in Disrepair mentioned)



Employee Health and Fecal Vomit Clean Observed
Norovirus Disinfectant Observed

Mechanical Dishwasher properly sanitized 200 ppm Chlroine
Sanitizing Bucket (3) Quat A 200 ppm, 200pp, 300 ppm
Sanitizing Sink Quat A 200 ppm

Accompanied by Saskia Patterson

Calibrations
SS- atkins 33F TW 1&2 32F DW 33F TP 32F
SP- ThermaPen 33F DT 1&2 33F
Person in Charge (Signature)    Date: 12/03/2019
Inspector (Signature) Skylar Story Date: 12/03/2018

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