- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items on cold bar are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizzas, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour or less cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink (separating from wall) and three compartment manual washing sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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01/19/2016 | Routine | |
Thee operator provided metal probe thermometers, chlorine test strips and an Employee Health policy during today's inspection
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands ( male dishwasher was observed handling soiled dishware/equipment and then handle clean dishware, without conducting handwashing between activities).
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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate (Covered plastic tubs of cooked pasta were observed satcked on a rolling rack, in the walk-in cooler)
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes and cooked pasta on the front cold table/cold well and cut ham, diced chicken and cooked pasta on the pizza Victory maketable unit were cold holding at improper temperatures (cooked pasta-60F, diced tomatoes-61F/44F, cut ham-44F, diced chicken-46F, cooked pasta-47F, chicken wings-46F). The operator discarded the diced tomatoes and cooked pasta with elevated temperatures)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Pans on the warewashing area clean equipment rack 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sanitizing sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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07/16/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.Note: The pizza maketable unit thermostat was adjusted during the inspection for an ambient air reading of 38 degrees F.
- Cooling Methods
Observation: The methods used for cooling were not adequate (Stacked covered containers of cooked pasta, which had been prepared 9 AM, were observed cooling in the walk-in cooler).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A container of spinach dip and a bag of commercially prepared diced chicken, in the front pizza prep refrigerated maketable measured 45 degrees F and 44-45 degrees F, respectively. All TCS food products were relocated to the rear walk-in cooler and the thermostat in the pizza maketable was adjusted.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees ( front service handsink)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Cracked coved base wall tiles and spacing between the wall and wall covering was observed by the front service/food processing pizza maketable unit.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/08/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection. Management stated that a new pizza maketable is pending installation ( the food products on the top cold rail of the pizza maketable were cold holding within parameters). I also discussed with management, on finding another place to place the dirty pans and flatware, prior to cleaning and sanitizing than in the facilities mop sink.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Spinach sauce, pepperoni and the pasta white sauce in the walk-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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: a heavy carbon build-up was observed in pans stacked in the rear storage area.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (front food processing/service area)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Pests - Controlling Pests*
Observation: Harborage conditions exist ( a few flies wer observed inthe rear warewashing and prep area)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/02/2014 | Routine | |
The operator provided a metal probe thermometer and chorine test strips during today's inspection
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers in the rear storage area were observed.
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Unwrapped prepared sheet pans of brownies were observed stored with work equipment on the bottom shelf of the front pizza cutting area
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Cooked pizzas offered on the buffet for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood covers were not in good repair (the exterior surface material of the hood covers were observed peeling above the pizza oven).
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: The pizza maketable was observed in a state of disrepair (black tape was observed used to secure the bottom refrigerated cabinet area of the pizza maketable fan covers).
Correction: Repair the pizza maketable 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 pizza maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/23/2013 | Routine | |
All other violations from 5/13/13, have been corrected.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Staged/racked pizzas, by the pizza maketable, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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05/28/2013 | Follow-up | |
Re-inspection scheduled 5/23/2013.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion (the male pizza maker/prep person).
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Shredded cheese in the walk-in cooler and pizza maketable, ham pieces in the pizza maketable and cut tomatoes in the front salad display were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: The prepared pizzas and racked staged pizzas for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: The pizza maketable was observed in a state of disrepair and damaged (heavy ice formation was observed on the maketable unit condenser unit).
Correction: Repair the pizza maketable 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 pizza maketable, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the pizza maketable is in poor repair (gaps were observed along the door gaskets).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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05/13/2013 | Complaint | |
Note: Chlorine test strips, probe thermometer and FDA Form 1B Employee Health policy was provided during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes in a plastic tub on the pizza maketable was cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/22/2013 | Routine | |
All violations have been corrected since the last inspection.
Manager reported that they ordered new part for the leaking pipe and will replace it in a few days.
No violation noted during this evaluation. | 02/16/2012 | Follow-up | |
Critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
The follow-up inspection will occur on/about February 16, 2012.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes, thousand island and ranch dressings cold holding at improper temperatures on the salad line.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service paper cups found stored on the floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/10/2012 | Routine | |
Restaurant representatives - add corrected or new information about Cici's Pizza #385, 4900 Commonwealth Centre Pkwy, Midlothian, VA 23112 »