- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Bulk dry goods scoops not being stored handles up.
Correction: Store in-use bulk dry good utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Baking Pans.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Baking pans
Correction: Clean and sanitize these surfaces for food contact. If the pans are unable to be adequately cleaned of encrusted food deposits then the pans should be replaced.
- Equipment and Utensils, Air-Drying Required
Observation: Baking pans and trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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02/04/2016 | Routine | |
Hand sinks provided with warm water, soap, and towels. PIC to monitor proper use of hand sinks. Reviewed food safety information with PIC. Temperature gage on dish machine is to be replaced and monitored for adequate wash temperature. Gage has been ordered. Wiping cloth sanitizer solution okay at 100 ppm. PIC to monitor cleaning schedule for outside of ice machine and covering product on shelves that are in close proximity to the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwashing stations within the facility are being used to rinse foods.
Correction: The handwashing facilities identified above are to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the hand and 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/20/2015 | Routine | |
Hand sinks provided with warm water, soap, and towels. Reviewed food safety information with PIC and staff. Temperature gage on dish machine is to be replaced and monitored for adequate wash temperature. Wiping cloth sanitizer solution okay at 100 ppm. Reviewed adequate food bar temperature controls with PIC.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside of trash can near food prep area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/03/2014 | Routine | |
Hand washing sinks available and in use with warm water, soap, and towel. Reviewed food safety information with PIC.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloths. No sanitizer in solution.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Prepared noodles for salad bar noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- 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.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Lid to bulk sugar container was observed in a state of disrepair and damaged.
Correction: Replace lid to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 104.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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03/06/2014 | Routine | |
Hand washing sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use. Test strips available and in use. Review food safety with PIC: proper ware washing and temperature controls
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 112.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment and Utensils - Good Repair and Calibration
Observation: Pizza cutting pans and bulk container lid were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair this equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Employee Accommodations, Designated Areas
Observation: Locker or other suitable facilities are not located to protect food and equipment from contamination from personal items.
Correction: Provide and locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of CLEANER are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of TOXIC MATERIALS must be located in an area that is not above or near food, equipment, utensils, linens or single service items.
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09/10/2013 | Routine | |
Hand washing sinks available with soap and towels. Sanitizing wiping cloths available and in use. Sanitizing testing strips available. Reviewed food safety information with PIC: reheating procedures, cooling, cooking /holding temps,and the employee health code.
- Food Contact Surfaces - Cleanability*
Observation: ice bin was observed to have rust stains and mold on the bottom of the door gaskets and the back ice shield.
Correction: ice needs to be removed and the ice bin and gaskets needs to be cleaned and sanitized.
- Warewashing - Manual Warewashing Equipment, Chemical Sanitizatin Using Detergent-Sanitizers (corrected on site)
Observation: mechanical warewasher is reaching a wash temp of 130, but the chemical sanitizer is not present/ not showing up on test strip.
Correction: Ecolab was called at time of inspection to make repairs, and the 3 compartment sink was set up to wash and sanitize all utensils. Ecolab came and made repair during inspection, chemical sanitizer is reading 50ppm.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: warewashing machine had scaling and accumulating dust and debris on the doors and top surface.
Correction: de lime and clean
- Plumbing System Maintained in Good Repair
Observation: The faucet at the 3 compartment sink does not work, the water is being turned on and off by the employees underneath the sink by using the main supply line.
Correction: Make plumbing repairs to the faucet.
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03/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cici's Pizza, 850 Statler Boulevard, Staunton, VA 24401 »