The person in charge stated that all managers will be taking the ServSafe course within the next month.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed the chlorine sanitizing solution in the wiping cloth container at 10 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink and the handsink located in the front of the kitchen 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the following equipment in a state of disrepair and damaged:
1. Topside of the pizza make station not holding foods at or below 41°F without the use of ice.
Correction: Repair or replace the pizza make station and faucet handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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01/21/2016 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Hot holding, (2)Cooling, (3) Reheating.
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.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored in containers with no sanitizer (degreaser was being used). The PIC corrected using bleach for sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The reconstituted alfredo sauce and marinara sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria before being placed into the steam wells on the buffet line. The PIC stated that he removed these foods from the walk-in cooler and placed them into the steam wells at approximately 9:30 A.M. Observed the temperature of the marinara sauce at 102°F and the alfredo sauce at 141°F. The PIC stated that he uses the steam table to reheat those foods. The PIC immediately removed these foods from the buffet line and reheated them in the pizza oven (run through the oven twice).
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures:
1. Salad bar: sliced tomatoes-53°F, pasta salad-58°F.
2. Pizza make station (topside): Alfredo sauce-45°F, Spinach alfredo-45°F.
The PIC stated that he placed the foods into the salad bar at about the same time he turned on the unit. Those foods were relocated to the walk-in cooler and replaced with food from the walk-in cooler. The PIC also stated that the topside of the pizza make station is not working properly and the EHSS observed the foods stored in containers on ice. The PIC relocated those foods to the walk-in cooler and replaced with containers only filled half full.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink and the handsink located in the front of the kitchen 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the following equipment in a state of disrepair and damaged:
1. Topside of the pizza make station (not holding foods at or below 41°F),
2. The faucet handle on the handsink located in the front of the kitchen.
Correction: Repair or replace the pizza make station and faucet handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Can opener,
2. Handsink located in the back of the kitchen,
3. The underside of the pizza cut station including the equipment stored there.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink located in the front of the kitchen was measured at a temperature less than 100°F. There is no hot water available at this sink because the hot water faucet handle is broken.
Correction: Repair the faucet handle servicing the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The toilets in both restrooms are in need of cleaning.
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.
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01/07/2016 | Routine | |
Observed both paper towel dispensers replaced with new dispensers. The person in charge (PIC) stated that new soap dispensers are expected to arrive during today's delivery.
Dirty silverware is now stored in a bucket near the 3 compartment sink prior to washing.
The precooked pasta and mozzarella cheese are now stored inside of the pizza prep unit between uses.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. Observed the thermometer reading 24°F when placed into an ice water solution.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surfaces of the breadstick pans are observed soiled with accumulation of grease around the interior edges of the pans.
Correction: Clean the food contact surfaces of the breadstick pans 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 (repeated violation)
Observation: The handwash station located in the prep area (back of kitchen) is being used as a dump station. Observed olives in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
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01/27/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Repair or replace the soap dispenser and paper towel dispenser at the handwashing sink located in the prep area. Both are difficult to use since the handles are partially broken.
2. Recommend not storing the dirty silverware in a dish tray in the mop sink. Recommend presoaking the silverware in the 3 compartment sink or some other type of container. The mop sink should remain available to be used to discard liquid wastes.
3. Recommend storing the precooked pasta and mozzarella cheese inside the pizza prep unit between uses. It is currently stored at room temperature at the pizza prep station during busy periods. These foods are unable to be maintained at or below 41°F when using this procedure.
Observed the overall facility clean.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures at the pizza prep station: precooked pasta-60°F, mozzarella cheese-65°F. The PIC discarded both containers of food.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solution used in the dishwashing mahcine.
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 - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of the breadstick pans are observed soiled with accumulation of grease around the interior edges of the pans.
Correction: Clean the food contact surfaces of the breadstick pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment and Utensils, Air-Drying Required
Observation: PIzza pans and food storage 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station located in the prep area (back of kitchen) is being used as a dump station. Observed olives in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The handwashing sink faucet located in the cut station is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/13/2015 | Routine | |
Site visit made to ensure that the dishwashing machine had been repaired and was dispensing chlorine at the proper concentration. Observed the chlorine sanitizer in the dishwashing machine at a concentration of 50 ppm.
No violation noted during this evaluation. | 07/24/2014 | Other | |
Abbreviations: WIC-walk-in cooler, PIC-person in charge
Discussed the following with the person in charge:
1. Monitoring the dishwashing machine sanitizer concentration daily. Do not use the dishwashing machine to sanitize equipment until it has been serviced and repaired. The PIC contacted the service technician.
2. Observed many flies in the back of the kitchen. Provide approved methods to control flies in the establishment. Fly tapes may not be hung above food preparation, food storage, and dishwashing areas.
Observed good hot holding temperatures and handwashing by staff during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures: cooked pasta-49°F, pork BBQ pizza topping-48°F. The PIC relocated the foods into the pizza prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The cleaning schedule for soiled pizza servers held in containers on the serving line and the pizza cutter at the cut station is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. The PIC stated that they are cleaned and sanitized only twice per day. Upon request, the PIC placed the utensils into the dishwashing area to be cleaned and sanitized.
Correction: Equipment and utensils that are in contact with potentially hazardous foods must be cleaned and sanitized at least every four hours unless the equipment and utensils are held at 135°F or above or 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the mechanical dishwashing machine were not observed sanitized. There was no chlorine sanitizer being dispensed in the machine. The reading on the test strip was 0 ppm. The PIC set up the 3 compartment sink with chlorine sanitizer (using bleach) and the concentration was observed at 100 ppm. All equipment and utensils will be sanitized in the 3 compartment sink until the dishwashing machine is repaired.
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. Do not use the mechanical dishwashing machine to sanitize equipment and utensils until it is repaired and sanitizing equipment with a chlorine concentration of 50-100 ppm.
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07/18/2014 | Risk Factor | |
macaroni 175, white sauce 160, ham chopped 39. Dishmachine chemical 50 ppm, rinse 110 degrees. Thermometer needed in prep cooling unit. Discuss utensil storage in Dishmachine area.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed bare hand food contact by foodservice employee cutting and preparing tomatoes for salad bar in a ready-to-eat state.
Correction: Recommend hand gloves be used to prepare ready-to-eat foods. Tomatoes discarded.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed sanitizer basin in 3 compartment sink not at 50-200 ppm chlorine (less than 50 ppm chlorine).
Correction: Recommend level of chlorine sanitizer be 50-200 ppm for the proper sanitizing of utensils, dishes, and glassware. CORRECTED to 50 ppm.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed hot water of 100 degrees or higher not available at rear kitchen hand sink. Faucet was in a disrepair state and was not delivering any water for hand washing.
Correction: Recommend hot water of 100 degrees be available at all hand sinks.
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01/10/2014 | Routine | |
Recheck on dish machine. Temperature and chlorine level meet requirements.
No violation noted during this evaluation. | 07/12/2013 | Follow-up | |
Pizza on buffet discarded after 30 minutes. Some foods above 41 degrees on prep line had been recently placed in containers on line. Unit below 41 degrees to properly cool perishable foods.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed dish machine wash/rinse temperature 120 degrees. chlorine level less than 50 ppm, no change in test strip.
Correction: Recommend sanitizer level be at or above 50 ppm (chlorine). Recommend unit be service.
- Pests - Controlling Pests*
Observation: Observed flies/bugs on wiping cloths in dish wash area.
Correction: Recommend area be treated to remove infestation.
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07/11/2013 | Routine | |
Pizza kept on hot line 25 minutes and leftovers discarded. Dishmachine low temperature, within ranges for temperature and chlorine concentration. Soup pasta HH 158 degrees. Pizza sausage HH 145.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed sanitizer container at less than 50 ppm.
Correction: Recommend sanitizer level of chlorine be between 50 ppm and 200 ppm. CORRECTED to proper level.
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01/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cici's Pizza #773, 10180 Lakeridge Parkway, Unit 114, Ashland, VA 23005 »