Notes:
The data logger placed in the Walk-in Cooler to monitor unit's temperature for 24 hours.
Gaskets to the pizza table on order.
All non-critical violations must be corrected within 30 days.
- Food Display
Observation: The food on display is not protected from contamination. The sneeze guard in the salad bar area is not extended far enough to protect food from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Mac and cheese sauce, pizza sausage and pepperoni cold holding at improper temperatures in the Walk-in Cooler..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine interior was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice machine interior 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.
- Indoor Areas - Surface Characteristics
Observation: The floor tiles in the kitchen area near 3 VAT sink and hand washing station in need of replacement.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a space around kitchen back 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.
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10/26/2015 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The production area hand sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required
Observation: Lexns 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.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: Hose attached to faucet of mop sink extended below flood rim.
Correction: Remove, cut, or supend above flood rim to guarantee sufficeint air gap protecting water supply from backflow.
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04/21/2015 | Routine | |
If use of time as a public health control is to be intended for pizzas, written instructions prepared in advance and a system of time marking the product is required.
- Handwashing Signage/Handwashing Facilities (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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Detergent is being mixed with sanitizer in the wiping buckets.
Correction: Utilize only a chlorine sanitizer solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/15/2014 | Routine | |
Monitor temperature of TCS reach in cooler to ensure products are maintained at 41 degrees F and below.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in the men's room used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/15/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in production make up cooler and reach-in cooler are cold holding at improper temperatures
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.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: Hose attached to mop sink faucet extends below the flood rim, negating the air gap which protects the potable water supply
Correction: Cut, suspend, or remove the hose.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in the men's room used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Concentration tested in excess of 200 ppm
Correction: Utilize only a chlorine solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/05/2014 | Routine | |
Facility has adequate metal stem thermometer, chlorine test kit, and employee health policy in place.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizzas on racks 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 and Utensils, Air-Drying Required
Observation: Plastic drink cups 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Several broken floor tiles observed throughout the kitchen.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- 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. Sanitizer buckets up front by the pizza make table were registering above 200 ppm, when tested with chlorine test strip.
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/19/2014 | Routine | |
Ensure ice buckets are stored inverted.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice accumulation observed on the fans of the front reach-in used for salad dressing and produce. Ambient air temperature observed at 50 F.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Leak observed at the mop sink. New mechanism purchased for the three compartment which is also leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Broken tiling observed throughout the kitchen.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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11/01/2013 | Routine | |
Ensure chlorine sanitizer is between 50-100 ppm.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Broken floor tiles observed around the floor drain by the three compartment sink.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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07/10/2013 | Follow-up | |
Additional food temperatures: Chicken noodle soup (hot holding) - 181, Pasta - 46, beef - 30.
Importance of washing hands should be emphasized with dish washer.
Recommended placing foods in another cooler until refrigeration can arrive.
Will return on/about July 10, 2013 to check on critical items listed above.
If the refrigerator is going to be used it must be fixed immediately!
- Critical: Hands - When to Wash*
Observation: Between handling dirty and clean dishes, dishwasher failed to wash his hands.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Sanitizer in wiping cloth buckets observed with a low concentration of chlorine sanitizer. Chlorine sanitizer should be between 50-100 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Pasta noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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 - Hot Holding* (corrected on site) (repeated violation)
Observation: Alfredo sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the make table and large container of pasta in the walk-in 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: 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza make table observed with an ambient air temperature of 48 F. Reach-in cooler up front observed at 44 F.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: The thermometer on the pizza make table is not in good repair and/ or not accurate in the range of use. A new thermometer was placed in inside.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Equipment and Utensils, Air-Drying Required
Observation: Plates and cups 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Broken floor tiles observed around the floor drain by the three compartment sink.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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06/27/2013 | Routine | |
Ensure bacon bits and crutons are covered by either sneeze guard or some other barrier.
FDA form 1-B provided to operator in English & Spanish. Employees must be familiar with this form.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara and Alfredo sauce hot holding at improper temperatures. Sauces must be reheated to at least 135 F or above prior to being place on serving line.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the pizza make table cold holding at improper temperatures. Operator explained that unit was unplugged the previous night and had been plugged in this morning. Foods in the top portion of the unit were placed there that morning. Foods in the bottom had been in the unit all night and operator discarded these items. Foods in the top were put on ice to get to temperature. Unit had dropped five degrees before leaving.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Floors, Walls, and Ceilings - Cleanability
Observation: Tiling around the floor drain is in need of being replaced.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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12/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Cici's Pizza #323, 1072 Temple Avenue, Colonial Heights, VA 23834 »