Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) Observation: Dishmachine not dispensing sanitizer.
Correction: Use 3-vat sink for sanitizing until dishmachine repaired and sanitizing dishes properly. 11:45 A.M. - PIC reports dishmachine repaired.
09/15/2015
Routine
No violation noted during this evaluation.
03/19/2015
Routine
Kitchen found very clean and organized. No violation noted during this evaluation.
10/06/2014
Routine
Kitchen found very clean and organized.
Critical: Cooling* (corrected on site) (repeated violation) Observation: Spaghetti sauce (46 degrees Fahrenheit) 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.
01/10/2014
Routine
Critical: Cooling* (corrected on site) Observation: Cooked pasta noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Affected food discarded during inspection. 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.
Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Wiping cloth sanitizer concentration >200 ppm.
Correction: Concentration shall be 50 - 100 ppm at all times.
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