The operator provided a metal probe thermometers, quat. and chlorine test strips and an Employee Health policy at this time.
Note: The operator stated that the slow draining mop sink is currently being addressed by the facility's maintenance/repair person
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate ( cooked pasta prepared today, covered and stacked in the walk-in cooler measured 70F and prepared pasta salad product measured 71F - 73F). The operator rapidly iced and cooled the pasta prior to cold storage).
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*
Observation: Shredded cheese and marinara sauce (dated Mon) and cooked pasta in the pizza maketable unit were cold holding at improper temperatures ( shredded cheese-43F - 45F & 47F, marinara sauce- 44F - 45F, and cooked pasta- 44F).
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: Racked/staged prepped pizzas, in the front service pizza prep station, 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the stored pizza pans were observed with a heavy carbonized heavy build-up on the exterior of the clean pans.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The food prep sink was observed not sealed to adjoining rear prep area 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: The door gasket to the front service buffet reach-in cooler was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Clean 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.
- Physical Facilities in Good Repair
Observation: Broken floor tiles were noted in the pizza prep station area and the rear warewashing areas. Also noted were missing wall tiles in the front service area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/29/2016 | Routine | |
The operator provided a digital probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
Note: Tiling and maintenance equipment was observed on site for repairs to the front service and back-of-the-house repairs,
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans of clean equipment 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.
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10/16/2015 | Routine | |
Provide temperature requirements regarding liquid margarine, that sits on the counter, where garlic seasoning packet is added.
Email and/or fax written procedures for pasta and garbanzo beans on the buffet, where time is used in lieu of temperature. Manager has posted that product must be changed every three hours (at 2:00, 5:00, 8:00 and closing).
Sanitize the pizza make table and serving utensils on the buffet at least every four hours.
Recommended storing pasta salad and garbanzo beans in the top of the salad reach-in cooler.
New training modules have been added to internet based courses for staff, regarding food safety.
Store manager is now Serv-safe certified.
BIG improvement from the previous inspection. Keep up the good work!
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Cups and plastic containers 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.
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04/06/2015 | Routine | |
Very small amount of pasta salad and garbanzo beans are being placed on the salad bar. Was unable to take a temperature because of the small amount of product. Operator plans to remove pasta salad and garbanzo beans and just do them to order.
Non-critical violations will be done with the remodel in the next month or so.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Underneath the soda machine is not smooth and easily cleanable. (untreated wood) Operator explained that drink station is to be replaced in the near future.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Physical Facilities in Good Repair (repeated violation)
Observation: Chipped tiles noted in several areas in the kitchen. Tile by the pizza make table is in need of being replaced. Grout in kitchen needs to be replaced. Water and food debris noted between tiling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/19/2014 | Follow-up | |
Manager plans to attend serv-safe course in a few weeks.
Will return on/about September 19, 2014 for follow-up inspection. (come around 11:30)
Ice buckets should be stored inverted.
- Critical: Hands - When to Wash* (corrected on site)
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. Observed dishwasher handling dirty dishes then clean dishes without washing his hands in between.
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* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (pizza)
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta salad, garbanzo beans (both on the salad buffet), and large container of pasta being held on a small amount of ice 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: Pizza 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Underneath the soda machine is not smooth and easily cleanable. (untreated wood) Operator explained that drink station is to be replaced in the near future.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Physical Facilities in Good Repair
Observation: Chipped tiles noted in several areas in the kitchen. Tile by the pizza make table is in need of being replaced. Grout in kitchen needs to be replaced. Water and food debris noted between tiling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors underneath booths in the dining area noted 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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09/12/2014 | Routine | |
Recommended placing all items that are held on the steam table through the oven or heating up bain marine early enough to properly heat foods.
Foods must be rapidly reheated to 135 F or above.
FDA form 1-B in English and Spanish provided to operator.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Soup and pasta 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.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Plywood has been placed on shelving, where there is water damage, under the drink dispenser. Mold has begun to grow in this area.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Floors, Walls, and Ceilings - Cleanability
Observation: A few tiles around the dish machine, have begun to break, creating areas for water to pool.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath booths in dining area noted were observed with a heavy accumulation of food debris.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Dead roaches/egg casings noted under booths in the dining area and by the dish machine. Along with monthly pest control, routine cleaning should be done.
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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03/10/2014 | Routine | |
Make table now working properly. Food inside reading at 39-40 F.
No violation noted during this evaluation. | 08/14/2013 | Follow-up | |
Call once cooler is working properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in make table observed at 44-48 F. Repair technician scheduled to arrive within the hour.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/13/2013 | Follow-up | |
Unsure why foods in the make table were elevated. Operator turned refrigeration down. Advised him to check it in an hour. If thermometers are not reading below 40 refrigeration may need to be repaired and/or adjusted.
Will return tomorrow to check on cooler.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (dry goods)
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* (repeated violation)
Observation: Several pizza toppings cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: The thermometer in the pizza make table is not in good repair and/ or not accurate in the range of use. Two new thermometers were placed in the make table.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Large bottle of degreaser and bleach were not labeled.
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.
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08/12/2013 | Routine | |
No violations noted.
Hose at the three compartment sink needs to be re-sprung.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the make table cold holding at improper temperatures. Foods were placed on ice.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ambient air temperature of make table observed at 52 F.
Correction: Repair the make table 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 make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: racks used to run dishes through the dish machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: No chlorine residual present when testing dish machine today. Machine fixed while inspector was present.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site) (repeated violation)
Observation: Dead roaches were found on the premises.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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02/08/2013 | Follow-up | |
Ensure pizza prepared on labeled on the correct chart to avoid any confusion.
Facility under weekly pest control. No live roaches were seen during todays inspection.
Clean any dead pest to prevent food source for live roaches.
EcoLab arrived during todays inspection. Dish machine now working.
Will return on/about 02/07/2013 to check on cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the make table cold holding at improper temperatures. Foods were placed on ice.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ambient air temperature of make table observed at 52 F.
Correction: Repair the make table 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 make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: racks used to run dishes through the dish machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No chlorine residual present when testing dish machine today. Machine fixed while inspector was present.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Dead roaches were found on the premises.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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01/28/2013 | Routine | |
All violations from previous inspection have been corrected.
Pest control is coming weekly. No sign of roaches were seen during todays inspection.
Underneath booths are being cleaned weekly.
No violation noted during this evaluation. | 02/08/2011 | Follow-up | |
Cici's is now using a dry erase board to designate the time the pizzas are being made. Once they are cooked they are left on the buffet line for 20 minutes and then discarded.
Kitchen is clean and pest control is coming monthly to service Cici's. Problem seems to be underneath booths were a fair amount of food debri as well as dead roaches were observed.
Cushions should be removed to clean underneath to remove any food debris.
Make sure that pizza sauce and chicken noodle soup are rapidly reheated to 135 F before placing in the hot wells.
A follow-up inspection will occur on or about February 8, 2011. All critical violations must be corrected by this time.
Non-critical violations must be corrected within 30 days.
Operator called 01/27 stating that dish machine had been primed and is now at proper concentration.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Containers of sugar, cinnamon, etc, were observed not being 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: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Pizza sauce 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.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic containers on the racks in the dish washing area 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Booths as well as underneath booths in dining area noted 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.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Several dead roaches were seen under the booths in the dining 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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01/27/2011 | Routine | |
Restaurant representatives - add corrected or new information about Cici's Pizza, 12100 Bermuda Crossroads Lane, Chester, VA 23831 »