PICALONGA MIX RESTAURANT
3281 OXFORD DRIVE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/16/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Mop sink faucet is broken off and leaks when running. - From follow-up inspection 2024-12-16: **Time Extended**
Food safety inspection conducted on 12/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/13/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table while prepping empenades. Operator immediately removed drink. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in all freezers and coolers
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In clear door cooler. Operator immediately put thermometer inside in warmest area Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in cooler over milk and bottles drinks . Operator immediately removed Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Mop sink faucet is broken off and leaks when running.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over hot dogs in reach in cooler. Operator immediately corrected Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. raw chicken over raw pork in reach in cooler. Operator immediately corrected Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep cooler: raw chicken, cut tomatoes, raw pork, cut lettuce, pico, diced tomatoes, (45-52F - Cold Holding) all less than 4hrs per operator. Operator immediately put on ice bath for temperature recovery **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill: Garlic 85F hot holding Red cabbage 99F hot holding less than 4hrs per operator. Advised operator to reheat to 165F for temperature recovery's **Corrective Action Taken** Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 12/13/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 2/5/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment on the dry storage rack.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Oil on the floor in the dry storage room.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.soiled
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go plates not inverted on the prep table .
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over open container of sauce in the reach in cooler .
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.operator could not located the chemical test kit .
Food safety inspection conducted on 2/5/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 8/22/2023
High Priority
0
Intermediate
3
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler In The kitchen - From follow-up inspection 2023-08-22: Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler In The kitchen **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed.expired license posted - From follow-up inspection 2023-08-22: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy cooler soiled, gaskets in the lowboys, reach in cooler and freezer - From follow-up inspection 2023-08-22: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy cooler soiled, gaskets in the lowboys, reach in cooler and freezer **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2023-08-22: - Reach-in cooler interior/shelves have accumulation of soil residues. **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. In the mop bucket under the hand washing sink - From follow-up inspection 2023-08-22: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board was soiled - From follow-up inspection 2023-08-22: Food-contact surface soiled with food debris, mold-like substance or slime.cutting board was soiled **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2023-08-22: Provided the form to the operator ** Time Extended** **Time Extended**
- 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Prep table in the kitchen - From follow-up inspection 2023-08-22: Non-pitting surface rust on food-contact equipment. Prep table in the kitchen **Time Extended**
Food safety inspection conducted on 8/22/2023 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 8/21/2023
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler In The kitchen
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.expired license posted
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy cooler soiled, gaskets in the lowboys, reach in cooler and freezer
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In the mop bucket under the hand washing sink
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico de gallo (51F - Cold Holding); shredded lettuce (51F - Cold Holding); cut tomatoes (54F - Cold Holding); cut pork (53F - Cold Holding 9am); white rice (118F - Hot Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico de gallo (51F - Cold Holding); shredded lettuce (51F - Cold Holding); cut tomatoes (54F - Cold Holding); cut pork (53F - Cold Holding); white rice (118F - Hot Holding) operator placed ice around the pans Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (118F - Hot Holding) observed a pan of rice not at the proper temperature, operator states he's actively using it and cooked it appropriately 2 hours ago, placed on top of the stove in a metal 6 inch third pan.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board was soiled
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Prep table in the kitchen
Food safety inspection conducted on 8/21/2023 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).