- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. (Cellphone on counter next to food containers by dough press) **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Purse stored on dry storage shelf near mop sink in between food containers/boxes.) **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. (Scoop lying in cinnamon bin) **Corrected On-Site** **Warning**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. (Cracked face) **Repeat Violation** **Warning**
- Basic - Soil residue build-up in can opener table mount. **Warning**
- Basic - Water dripping from faucet/faucet handle. (Kitchen hand sink) **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Observed wet cloths stored in hand sink and prep sink.) **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. ( 69°F 3:30pm first check, 66°F 4:25pm second check, cooked pasta cooling from 10-11am today. Pasta is in deep, covered, plastic container in walk in unit.) **Repeat Violation** **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. (Cooked pasta)
- High Priority - Dented/rusted cans present. See stop sale. (Beets, diced tomato, pineapple) **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Buffet: , 63°F pasta salad, 63°F cut lettuce) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. (128°F pizza, 119°F -125°F thin crust pizzas, 63°F pasta salad, 63°F cut lettuce, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. (At buffet: 128°F pizza, 119°F -125°F thin crust pizzas) **Warning**
- Intermediate - Accumulation of dust/grease on exterior of tea dispensers in dining room. Lids are sticky and dusty. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. (Hot water 134°F at hand sinks) **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Wet towels in front line hand sink. Sanitizer buckets in kitchen hand ink.) **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered and in deep plastic container while cooling. Cooked pasta. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. (Spray bottle of pink chemical hanging on chemical rack.) **Repeat Violation** **Warning**
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09/25/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. (Bowl in cooked pasta at front line cooler)
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. (Energy drink on lower shelf by pizza oven.)
- Basic - Floor tiles cracked, broken or in disrepair at cove molding and floor in kitchen. Tiles are scheduled to be replaced.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. (Cracked face)
- Basic - No conspicuously located ambient air temperature thermometer in holding unit at front line. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. (Gray bins in walk in cooler read mozz cheese while filled with cooked pastas)
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. (0ppm in red container, 75ppm in green container), **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. (Thruout front line)
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pasta 74°F from1:30pm
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. (Top bin of cooked pasta at 74°F, covered and put in walk in 1:30pm). Discarded. **Corrected On-Site**
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. (At pizza oven, in kitchen and in restrooms where hot water flows as hot as 155°F )
- Intermediate - Handwash sink used for purposes other than handwashing. (Observed employee wring out wiping cloth towel.)
- Intermediate - Incomplete written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. T 4 hour time frames are not written on paperwork hanging on wall by pizza oven.
- Intermediate - No soap provided at handwash sink.(restroom)
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Cooked pastas where old cheese labels are on containers)
- Intermediate - Spray bottle containing toxic substance not labeled.(Multiple hanging on rack by mop sink.)
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
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