Cici's Pizza

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

Place sign at buffet saying clean plate must be used each time

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

Store personal items away from food

*36 Cloths in-use for wiping between uses stored

Keep wiping cloth in sanitizer bucket when not in use

*45 Premises shall be maintained in good repair

Fix minor leak at hand sink

*21 RFSM - Not On Site

Register Food Manager Certificate with the City of Dallas and post.

*22 Accredited food handler certificate - 60 days

Provide food handler certificates for all employees not manager certified and maintain on file at location to present upon inspection.

*39 Equipment in good repair and proper adjustment.

Repair of remove broken ice machine. Replace residential freezer with comercial.

*45 Floor& wall junctures- coved & sealed

Seal handsink in pizza prep station to the wall properly.

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

DESIGNATE AREA FOR PERSONAL ITEMS IN WIC

*41 Food storage containers, identified with common name of food.

LABEL SPICES AND ITEMS IN NON ORIGINAL CONTAINER

*18 Toxic items labeling for original container

RELABEL SANITIZER BUCKETS

*28 Date marking > 24 hrs,on site,temp 41F

ITEMS IN COOLER PAST USE BY DATE. TOMATOES 5/7

*42 Floors/walls/ceiling/nonfood dirty

clean wall by 3 comp sink

*02 Cold Hold (41øF/45øF or below)

s. beats 51.1, r. dressing 61.7F, pasta 50.5F, & mush room 55.0F

*43 Clean vent syst:Intake/exhaust air ducts

clean fan vent covers

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

personal drink (open container) on counter stored next to single serve items and dessert

*18 Toxic items storage adjacent to food/utensils

Toxics spray bottle stored with food items

*03 Food products not maintained at 135øF or above

pizza 124.5F

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

*39 Cooking equipment free of encrusted grease

replace/ removed damaged pizza pans

*22 Handlers-Certificate Not On Site

certify all staff

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

cover all food to prevent cross contamination

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared food

*45 Lockers to be used to store personal items

provide locker for personal items

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

personal drinks in prep area

*19 Hand sink water temperature below 110'F

hand sink hot water < 110F within 20 seconds

*29 Food thermometers provided and accessible

provide thermometers in RIC(s)

*18 Toxic items stored above food/utensils

Toxics stored above food

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

equipment 6 inches off floor

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*42 Floors/walls/ceiling/nonfood dirty

clean fan vent covers

*32 CIP-Cleanability

clean gaskets

*03 Food products not maintained at 135øF or above

Wing 69F

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

cover all food items to prevent cross contamination

*36 Cloths in-use for wiping between uses stored

*37 Storing the food where it is not exposed to splash, dust, or other contamination

provide splash at front hand sink

*43 Clean vent syst:Intake/exhaust air ducts

clean fan vent covers

*19 One Inch Air Gap

one inch air gap at 3 comp sink

*03 Food products not maintained at 135øF or above

s. pizza 123.0f and m. pizza 121.4F

*31 Individual, disposable towels

provide paper towels

*42 Floors/walls/ceiling/nonfood dirty

clean floors

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

*02 Cold Hold (41øF/45øF or below)

pasta 47.4, mushroom 45.2

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

personal food stored with customer's food

*34 Outer openings:closing holes, gaps

close gaps in ceiling

*28 Date marking > 24 hrs,on site,temp 41F

improper date marking on prepared food items

*34 Remove dead/trapped pests

Remove all dead roaches and insect from traps

*02 Cold Hold (41øF/45øF or below)

mushrooms 55.9F and pasta 50.6F

*34 Outer openings:closing holes, gaps

close all gaps in ceiling

*24 Food packaged in a establishment, shall be labeled as specified in law

label squeeze bottles

*03 Food products not maintained at 135øF or above

spinach pizza 126.2 and pepperoni pizza 129.8F

*19 One Inch Air Gap

one inch air gap at ice machine, 3 comp and hand sinks

*39 Store equipment & utensils - avoid contamination

tongs stored against paper towel dispenser

*02 Cold Hold (41øF/45øF or below)

pasta salad 63°F in buffet line cooler (cooler thermometers indicate 50°F)

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

sanitizer buckets on floor under buffet line table

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

employee drink next to brownies on buffet line

*10 Chlorine sanitizer concentration, minimum temp.

dishwasher 10ppm

*10 Chlorine sanitizer concentration, minimum temp.

0ppm

*29 Sanitizing solutions, testing devices

*36 Cloths in-use for wiping between uses stored

*37 Storing the food where it is not exposed to splash, dust, or other contamination

splash on prep table where pizzas are cut and boxed from hand sink.

*46 Covered waste receptacle for women's restroom