Cici's Pizza

*32 Maintain in Good Repair

cutting board needs to be resurfaced from marks

*19 One Inch Air Gap

needs a 1 inch gap before rim of plumbing

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in bucket when not in use

*07 Food safe, good condition, unadulterated, and honestly presented

*15 Contact RTE Products w/ Bare Hands

*22 Accredited food handler certificate - 60 days

EXPIRED FOOD HANDLER

*07 Food safe, good condition, unadulterated, and honestly presented

DENTED CAN IN STOCK

*35 Jewelry Prohibition

CHAINS AND RING ON EMPLOYEE'S HAND

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*45 Premises shall be maintained in good repair

REPAIR LEAKING FIRE SPRINKLE IN WIC , REPLACE MISSING PLUGS IN WIC

*47 Health permit posted

POST IN CUSTOMER VIEW

*39 Soda nozzles and ice bin clean to remove soil

CLEAN

*21 RFSM - Not On Site

*35 Hair Restraints effective

PROPERLY RESTRAIN HAIR

*02 Cold Hold (41øF/45øF or below)

BACON 48*F, CHEESE 46*F , COOKED PASTA 53*F

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED LIVE ROACH IN KITCHEN

*03 Food products not maintained at 135øF or above

PIZZA 126*F ON SERVING LINE

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLE RTE FOOD ITEMS WITH BARE HANDS

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

*35 Hair Restraints effective

PROVIDE FOR ALL

*31 Handwashing lavatory - used for other purpose

OBSERVED DUMPING IN HANDSINK

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

OBSERVED FOOD ITEMS STORED IN OPEN CAN

*02 Cold Hold (41øF/45øF or below)

PASTA 48*F STORED AT ROOM TEMPERATURE, OPEN CAN OF JALAPENO STORED UNDER PREP TABLE , CUCUMBERS 43.4*F

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*33 Warewashing machine, sink - cleaned every 24 hrs

CLEAN THOROUGHLY

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS WIC AND DOOR GASKETS

*36 Cloths in-use for wiping food spills used for no other purpose

EMPLOYEE USING SOILED TOWEL ON FOOD ITEMS

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

PROVIDE EMPLOYEE HEALTH POLICY

*39 Utensils, single serve items 6 inches off - floor

PIZZA BOXES STORED ON FLOOR

*27 Cooling, heating, and holding capacities. Equipment

wic at 45.4F, boneless wing at 43.3F to confirm.

*02 Cold Hold (41øF/45øF or below)

boneless wing at 43.4F.

*10 Clean Sight and Touch

heavy grime build up on self serve ice dispenser.

*36 Cloths in-use for wiping between uses stored

Cloths out on surfaces.

*39 Keep utensils handles upright or protected

Need a handles utensil to scoop food in salad cooler. cos.

*29 Cold/hot hold unit thermometer easily viewable

need thermometer in walk in cooler

*02 Cold Hold (41øF/45øF or below)

*10 Q.A. PPM - follow manufacturer's direction

0 PPM in two buckets of sanitizer

*27 Cooling, heating, and holding capacities. Equipment

RIC cooler was not properly cooling

*28 Date marking commercially prepared RTE/ TCS food

need actual date when food was prep not just day in WIC

*29 Outfitter-Thermometer.

need working thermometer in RIC

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria - water velocity

wings thawing at RT

*45 Premises:Cleaning, frequency and restrictions

clean floors and clean prep area

*18 Toxic items storage adjacent to food/utensils

CHEMICAL STORED INSIDE OF FOOD CONTAINER WITH FOOD ITEMS

*20 Conveying Sewage

IMPROPER DISPOSAL OF WASTE WAT ER

*14 When to wash hands as often as necessary during prep

EMPLOYEES

*39 Cooking equipment free of encrusted grease

REPLACE ALL HARD TO CLEAN PANS

*03 Food products not maintained at 135øF or above

PIZZA 127*F, 134.2*F, 135*F IN HHU

*02 Cold Hold (41øF/45øF or below)

SALAD 49* IN CHU, PASTA 50*F IN CHU, CHEESE 52*F ON TOP OF CHU, PIZZA SAUCE 65*F IN CHU

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

CONTAINERS STORED ON THE FLOOR

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*45 Eating and tobacco areas.

OBSERVED EMPLOYEE EATING ON FOOD EQUIPMENT IN DRY STORAGE ARE A

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

OBSERVED SOILED TOWEL STORED ON TOP OF OPEN RTE FOODS; TOWEL STORED UNDER FOOD ITEMS ; PAN STACKED ON TOP OF OPEN FOODS WITHOUT COVERING

*02 Cold Hold (41øF/45øF or below)

PASTA SALAD ON THE SELF SERVING LINE WAS 47.9 F

*45 Walls and ceilings, studs, joists, and rafters

REPLACE THE DAMAGED CEILING TILE DUE TO MOISTURE IN THE BACK OF THE FOOD PREPARATION AREA

*42 Dirty nonfood contact surfaces

REMOVE SOIL FROM THE GASKETS AROUND THE DOOR OF THE WALK IN COOLER

*46 Physical Facilities Premises

CLEAN THE TOILET SEATS OF ALL TOILETS IN THE WOMEN'S RESTROOM (FECAL AND BLOOD REMNANTS PRESENT)

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM THE INTAKE VENT ABOVE THE BUFFET LINE

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OPEN DRINK CUP FOUND IN THE FOOD PREPARATION AREA

*36 Cloths in-use for wiping between uses stored

PLEASE STORE WET SANITIZING DISH TOWELS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE

*42 Floors/walls/ceiling/nonfood dirty

SWEEP AND MOP FLOORS OF THE FOOD PREPARATION AREA