Great job hand washing and separating chemicals from food prep.
- 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 chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed dishes stacked wet in kitchen.
Correction: Allow dishes to air dry before stacking.
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03/09/2016 | Routine | |
Facility has opted to use time as a public health control for part of the salad unit. Items stored over reach-in unit are still using temperature as a public health control. Reiterated with PIC importance of documentation when using TPHC.
Employees must be trained to allow dishes to air dry before being stacked. Observed several plastic containers and baking sheets still being stacked wet.
Great job correcting critical violations.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed dishes stacked wet in kitchen (e.g. baking sheets, plastic prep containers)
Correction: Allow dishes to air dry before stacking.
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09/09/2015 | Follow-up | |
Follow up will be on or before September 14, 2015.
Great job hand washing during inspection.
Left the following handouts: Time as a Public Health Control, Person in Charge, CDC Risk Factors, Steps for Manual Dishwashing, Critical Temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed salad unit to be too warm, and also observed items on salad bar to be too warm.
Correction: Have salad unit serviced to hold at 41 degrees F or below, and ensure food is holding at proper temperature. Items on salad bar should be spot checked to ensure they are holding at 41 degrees F or below. Unit may need to be packed with ice to keep food items colder. Also discussed possibility of using time as a public health control with PIC. Facility should come up with a solution by the time of the follow up inspection.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Dish machine did not appear to be properly sanitizing dishes during inspection. After running the machine several times, inspector and PIC were unable to obtain a reading on sanitizer test strips.
Correction: Have dish machine serviced so it will properly sanitize dishes. Ensure machine is properly sanitizing by checking the surface of dishes with sanitizer test strip.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed chemical sanitizer in three compartment sink to be too low after testing it with sanitizer test strip.
Correction: Train employees to use the sanitizer test strips to ensure they are using enough sanitizer in the three compartment sink, and to spot check the dish machine. Violation was corrected during inspection with PIC and employee.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed dishes stacked wet in kitchen (e.g. baking sheets, plastic prep containers)
Correction: Allow dishes to air dry before stacking.
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09/03/2015 | Routine | |
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: baking pans were stacked together wet
Correction: equipment shall be adequately air dried and not stacked wet to prevent anti-mircrobial growth.
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01/05/2015 | Routine | |
Will not use the reach-in portion of the pizza prep until until it's repaired or replaced. Fax repair report or proof of replacement of pizza prep unit. Discussed using ice to keep pasta and salad cool at the serving line
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the pizza prep station is still being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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11/01/2013 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Observed dessert crumble stored next to paper towel dispenser and above trash can.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Cooling* (corrected on site)
Observation: Macaroni cooked about 10:30 this morning and stored in a large covered plastic container in prep unit (57 degrees) and walk-in cooler (44 degrees)
Correction: pasta salad (54) made this morning noted not being adequately cooled to prevent the growth of harmful bacteria. Cooked macaroni was relocated to the walk-in cooler and uncovered to help rapidlly cool product. Pasta salad was discarded.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Relocated to walk-in cooler.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the salad reach-in cooler is not scaled correctly in 3 degree increments..
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use and scaled in 3 degree increments.
- Equipment - Good Repair and Proper Adjustment
Observation: The pizza prep unit was observed in a state of disrepair and damaged (doors were skewed from their hinges and the tops were off).
Correction: Repair the prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (<10 ppm).
Correction: Adjust the chlorine sanitizing solution to dispense at a concentration of 50-100 ppm. Until unit is repaired use the 3 compartment sink to wash, rinse, and sanitize food contact equipment.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the pizza prep area is being used for purposes other than washing hands (observed wiping cloth being rinse out with food debris in sink).
Correction: The handwash facility identified above is to be used for washing hands only
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10/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cici Pizza #371, 3700 Candler's Mtn Road #4b, Lynchburg, VA 24502 »