- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The employee is drinking from an uncovered container with a straw in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled pasta salad not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Pasta salad out of temperature for more than 4 hours from previous night was voluntarily discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Blue Cheese cold holding at improper temperatures for less than 4 hours the dressings were put in the one door cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the back kitchen is blocked and used as a dump sink, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the straw and ice preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grime around the floor around the hot water heater and grime on the W.I.C. door handle.
Correction: Clean floor at a greater frequency around the hot water heater and the W.I.C. door handle.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer at above 200ppm in sanitizer buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine sanitizer at appropriate levels that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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11/16/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee is drinking from an uncovered container with no straw in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta at bar cold holding improperly at 50 degrees F. Pasta was voluntarily discarded.
Correction: Person in charge agreed to use time as a public health control until the unit is repaired.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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11/03/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Cup for employee with no lid in the back kitchen.
Correction: Drink was disposed of.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta at the bar was cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Pasta was voluntarily discarded. Person in charge agreed to use time as a public health control until unit was repaired.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Sink used as a dumpsink.
Correction: Use handwash sink only for washing hands.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Spray bottle of cleaner not labeled.
Correction: Label spray bottle.
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11/03/2014 | Complaint | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ranch and Thousand island cold holding at improper temperatures for less than four hours.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide Chlorine sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station in the kitchen and behind bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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04/04/2014 | Risk Factor | |
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/10/2013 | Routine | |
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