Cici's Pizza Restaurant

*22 Accredited food handler certificate - 60 days

Food handler certificates present all expired>renew immediately

*31 Individual, disposable towels

No paper towels at hand sink in kitchen/back of house

*42 Dirty nonfood contact surfaces

Clean wire racks in walk-in cooler

*45Physical Facilities Floors,Walls,Ceilings

Fix loose/broken tiles in back of house

*34 Outer door: solid,selfclosing,tightfitting

Fix weather strip at door/gap underneath door

*45 Premises shall be maintained in good repair

Close gaps in rear exit

*47 RFSM Certificate - Not Display

Post RFSM and place in public view

*45 Premises shall be maintained in good repair

ceiling tiles with water marks on different areas must be replace or repair to proper condition

*10 Chlorine sanitizer concentration, minimum temp.

zero concentration on dish washing machine must be at 50 ppm chlorine concentration to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

dish washing machine not sanitizing dishes must be replace or repair to proper condition

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

sanitizer bucket at floor level front area must be 6 inches out the floor level to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors at prep area dirty with soils and grease accumulations must be clean when contamination ii observed during operational hours

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing bodily fluids writing procedures /spill kit

*02 Cold Hold (41øF/45øF or below)

cucumber 45'f

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

0 ppm quat

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

meat, cheese, lettuce

*36 Cloths in-use for wiping between uses stored

*47 Conditions of Permit-in use of food equipment

Please post a sign or placard notifying customers that latest health inspection report is available upon request.

*39 Store equipment & utensils - avoid contamination

Dough scraper stored at hand wash sink near pizza oven.

*10 Chlorine sanitizer concentration, minimum temp.

Three compartment sink sanitizer compartment at less than 10ppm Chlorine.

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

Multiple sanitizer buckets stored on floor.

*37 Storing the food at least 15 cm (6 inches) above the floor

Food on floor of walk in cooler.

*14 Hands wash procedures-without soap

Employee observed rinsing off hands, wiping with disposable towel, rinsing towel to moisten, and then rubbing on hands again. So soap observed being used.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw Shell Eggs, Raw Beefsteak, etc store in walk in cooler over ready to eat tomatoes. These are employee foods. Employees may store food as long as they are in a separate designated area segregated

*45Floor, wall, ceiling - Exposed material

Ceiling tiles missing above dishwasher. Panel loose by back prep area hand wash sink.

*02 Cold Hold (41øF/45øF or below)

CHEESE 50 DEGREEF

*22 Handlers-Certificate Not On Site

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

PIZZA BOXES STORED ON FLOOR

*02 Cold Hold (41øF/45øF or below)

CHEESE 50 (DEGREE F)

*31 Individual, disposable towels

IN KITCHEN HAND SINK

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

ENSURE EMPLOYEE PUT ALL DRINKS IN DESIGNATED AREA OBSERVED HALF EATEN PEACH IN BACK AREA

*31 Handwashing lavatory - used for other purpose