Abbreviations: WIC - walk in cooler
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The squeeze bottles on the prep table are not labeled. Bottles were labeled during inspection.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked sausage (45'F) and cooked chicken wings(45'F) in the bottom of the pizza prep unit were cold holding at improper temperatures. Both items were relocated to the walk in cooler and the temperature in the bottom of the unit was adjusted.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The device to warn of low sanitizer levels in the warewashing machine is not working. There is no battery in the unit.
Correction: Replace battery in the unit so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or walls: 1-the front hand sink, 2-the three compartment sink, and 3-the mop sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The doors on the pizza prep unit were observed in a state of disrepair and damaged. The doors do not close properly.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the mixing bowl and dough hook, which was in contact with a non-potentially hazardous food item (pizza dough) were observed soiled with accumulations of grime and debris. Items were cleaned during inspection.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the pizza screens and baking pans on the clean pot rack were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the exterior of the sugar and cocoa storage cans have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean sheet pans were found stored on the floor leaning against a table. Pans were taken to be re-washed during the inspection..
Correction: Store sheet pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap along the bottom of the rear exterior door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-the walls in the prep area, 2-the floor sinks under the dish machine and the bag in the box rack, 3-the floor under the mixer.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake air ducts for the pizza oven exhaust system are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
|
10/06/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked sausage, diced ham, mozzarella cheese and other items were observed cold holding at improper temperatures in the pizza prep unit. All items were placed on ice on person in charge will talk to manager about unit repairs.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottles of degreaser and window cleaner are not properly labeled. Bottles were labeled during inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed bulk cleaning products stored over boxed soda. Chemicals were moved during inspection.
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
04/17/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed that the squeeze bottles on the pizza make line were not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed pasta salad cold holding at improper temperature (58'F) on the buffet line. Pasta was placed in walk in cooler and replaced with salad measuring 38'F. Bowl of pasta salad and all other PHF's were placed on ice. The person in charge stated that the salad bar unit will be replaced next month. Advised them to keep items in the walk in cooler or that the bowls of food be placed on ice until that happens.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surface of the can opener blade was observed soiled to sight and touch. Can opener was cleaned during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the pizza oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the pizza oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of the pizza oven has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups near the dish machine 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.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in either of the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: The light bulbs over the dish machine are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. The HVAC exhaust vent over the dish machine is dusty and soiled.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
|
10/08/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage (50'F), Ham (50'F), Chicken (50'F), and other items cold holding at improper temperatures in the Pizza Prep Unit. Person in charge stated that the unit was recharged, however the unit is stil not holding proper temperature. TCS foods were discarded during inspection. Person in charge placed all TCS foods on ice and called for repairs to the unit. Advised person in charge not to store items in the unit over night. He stated they they would put all items in the wak in cooler when it was slow and over night.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
05/27/2014 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Big 5 handout was left with the person in charge.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Cooked Chicken (55'F), Shredded Cheese (59'F), Diced Tomatoes (60'F), Alfredo Sauce (60'F), Diced Ham (58'F) and Cooked Sausage (53'F) were cold holding at improper temperatures in the pizza prep unit. All foods were moved from the pizza prep unit and place in the walk in cooler. Pans of ice were placed in the unit and fresh, cold products from the walk in cooler were placed on the ice.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-plastic inserts on the pan storage rack in the dish room, 2-the ladles hanging from the pan storage rack. Items were taken to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior on the door on the ice machine was in contact with non-potentially hazardous food item (ice) that were observed soiled with accumulations of grime and debris. Door was cleaned during inspection.
Correction: Clean the surface of ice machine door at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of the pizza oven and the pizza screens was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surfaces to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the pizza oven station is being used to clean equipment and utensils. Observed food debris, a wiping cloth and a pizza cutter in the sink. Items were removed and the person in charge told employee to use sink for hand washing only.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. The chlorine concentration in both wiping cloth buckets were over 200 ppm. Both mixtures were diluted to correct levels during inspection.
Correction: Utilize only sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
05/13/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed a container of soda crackers under the serving line and a container of sliced bell peppers in the walk in cooler stored on the floor. Food was removed from the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All of the food being held in the pizza prep unit were cold holding at improper temperatures. The food items in the bottom of the unit were placed in the walk in cooler. The items in the top portion of the unit were placed in the walk in cooler and cold items were brought out and placed on ice in the unit. A repairman was called to service the unit during the inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the walk in cooler or the pizza prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the ladies restroom is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- 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: 1-the dirty spatulas stored with the clean ones in the container on the serving line (all were taken to the dishroom to be cleaned and sanitized), 2-the stained rubble spatulas hanging in near the dish machine, 3-the can opener blade. All items were taken to the dishroom to be washed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the pan holding the red pepper shakers, 2-the top of the dish machine, 3-the dish machine dish racks (lime build-up), 4-all of the baking pans (carbon build-up on the outside), 5-the dunnage rack holding bags of flour.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the dish machine were not observed sanitized. There was no measurable sanitizer being dispensed into the machine. A work order was called in and the 3-compartment sink was set up to sanitize the equipment until repairs can be made.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Several plastic and metal insert pans 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.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in either of the ladies room stalls.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: 1-the caulking along the 3-compartment sink, 2-the wall behind the pizza dough prep table, 3-the floor drains in front of the 3-compartment sink, 4-the caulking along the mop sink.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop stored in the mop bucket.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of silicone caulking are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed several containers of silicone caulking stored next to single service food items near the bag in the box rack. Caulking was removed from shelf.
Correction: Containers of silicone caulking must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
|
12/11/2013 | Routine | |
Abbreviations: WIC=walk in cooler
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation. Observed food employee working in WIC, come out picked up unwrapped cheese without washing his hands or donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee was observed handling RTE cheese with his bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed foods classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Observed tomato sauce on the line at 120'F and Alfredo sauce at 90'F.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cooked macaroni cold holding at improper temperatures. Observed several containers of macaroni at 60'F in the WIC. PIC did not know when it had been prepared but did know that it was not today. PIC voluntarily discarded the macaroni.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed blocks of cheese sitting on the prep table that had accumulation of dirt and debris.
Correction: Clean and sanitize these surfaces for food contact.
|
05/28/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Ci Ci's Pizza, 1859 Carl D. Silver Parkway, Fredericksburg, VA 22401 »