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HomeMy WebLinkAboutCi Cis Pizza 010646 06 29 17.JH.PDFFood Establishment Inspection Report Score: 97 Establishment Name: CI cls PIZZA Establishment ID: 2018010645 Location Address- 2025HWY70SE FM]Inspection ❑Re -Inspection City: HICKORY State: NC Date: 0 6 1 a 9 1 a 0 1 7 Status Code: A Zip: 28502 County: 18 Catawba Time In: 0 3 : 3 1 am Time Out: 0 4 ' a 0 pm Permittee: BEND PIZZA INC Total Time: 49 minutes Telephone: Category #: III Wastewater System: OMunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Facto rflntervention Violations: Water Supply: ❑4t Municipal/Community ❑On -Site Supply No. of Repeat Risk Factorllntervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: contributing factors that increase the chance ofdeveloping foadborrre illness. Public Health Interventions: Control measures to prevent foodborne illness or injury. Good Retail Practices eft► Good Retail Practices: Preventative measures to contrulthe addition of pathogens, chemicals, and physical ebje rxs into hods. I11 9Ui N1A N Compliance Status our 161 11 VR IN 1-111-1-1 Compliance Status OUT G61 R VR Supervisica .2652 Safe Food and Water .2633, .2653, .2658 1 PIC Present: Demonstration -Certification by ❑ ❑ accredited program and perform duties l� ❑ ❑ ❑ 28 i) ❑ ❑ eggs ❑ . Pasteurized e s used where r a ❑ ❑ ❑ Employee Health .2652 29 Al ❑ Water and ice from approved source El + a ❑ ❑ ❑ 2 ❑ Management, employees knowledge. onsibilitis &re ?ilo rluj ❑ ❑ ❑ 38 ❑ ❑ 0 Variance obtained fors ecialized rocessinres P P g❑ r •7 ❑❑❑methodsProper use of re porting. restriction & exclusion ❑ ❑ ❑ Food Temperature Control .26 53. .2654 Good H y8 lento Practices 2652, .2653 31 Wl Elequ Pro er coolingq methods used, adequate pmentfor temperature controlEl' a 17111711171 4 ❑ Proper eating. tasting, drinking. OF tobacco usez a❑ ❑ ❑ ❑ 92 [M ❑ ❑ E) Plant food properly cooked for hot holding 0 r a ❑ ❑ ❑ 5 1 WIE] I No discharge from eyes. nose or moulh 00 ❑ ❑ ❑ 33 [W L] L) L] Approved thawing methods used Q . r c Ll Ll Ll preventing Contamination by Hands .2852, JOSS. .2655,.2$36 6 10 ❑ Hands clean & properly washed a ❑0 ❑ ❑ ❑ 34 m ❑ I Thermometers provided & accurate ❑+ r ❑ ❑ ❑ ® © ❑ ❑ No bare hand contact with RTE Foods or pre- a ❑❑ ❑ ❑ ❑ a raved alternate rocedure rs erl followed Food Identifioation .2663 3i ❑ Food grope dy labeled' Original container 0 + •: ❑ ❑ ❑ 8 ❑ Handwashing sinks supplied &accessible 2 l� ❑ ❑ ❑ Prevention of Food Contamination .2062p .2653. .2684,.2688,1667 Approved Source .2653, .2655 Insects & rodents not present; no unauthorized ❑ + ,� ❑ ❑ ❑ 9 ❑ Food obtained from approved source L EJ EJ ❑ ❑ ❑animals Contamination prevented during food preparation, storage &display 2 + ° ❑ ❑ ❑ 70 ❑ ❑ �] Food received at proper temperature z El 111 ❑ ❑ ❑ JO Personal cleanliness ❑ r o ❑ ❑ ❑ 11 � ❑ Food in good condkian, safe & unadukerated ❑0 ❑ ❑ ❑ Wiping cloths. properly used & stored + ❑ ❑ ❑ 12 ❑ ❑F11 ❑ Required records availa hie. shellstock tags, parasite destruction 2 ❑ ❑ ❑ Washing fruits 8vegetables ❑ c ❑ ❑ ❑ Protection from Contamination .2653, .2654 13 Q ❑ ❑ ❑ Food separated & protected a QM ❑ ❑ ❑ Proper use of Utensils .26 53. .2654 41 W] ❑ In -use utensils: properlystored + ❑ ❑ ❑ 14 ❑ Food -contact surfaces: cleaned & sanitized a o Q ❑ ❑ 42 p ❑ Utensils, equipment &linens properly stored, + dried & handled ❑ ❑ ❑ 15 F1 ❑ Properdisposftion of returned, previouslyserved. 2 ❑ 0 ❑ ❑ ❑ reconditioned. &unsafe food 43 p ❑ Single -use & single -service articles: properly stored &used ❑ ❑ ❑ Potentially Hasardous Food Tlme/t•emperature 2658 16 ❑ ❑ 0 ❑ Proper cooking time & temperatures a Fl 0 ❑ ❑ ❑ 44 ❑ Gloves used properly r a ❑ ❑ ❑ 17 ® ❑ ❑ ❑ Proper reheating procedures for hot holding a 0 0 ❑ ❑ ❑ utensils and Equipment .7838, -2654, .2683 45 4 ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed. con strutted. & used r + � ❑ ❑ ❑ 1s ❑ ❑ ❑ IN Proper cooling time & temperatures a s o ❑ ❑ ❑ 1s kr ❑ ❑ ❑ Proper hot holding temperatures a ❑s a ❑ ❑ ❑ 46 Q ❑ Warewashing facilities: installed, maintained. & used; test strips , ❑ ❑ ❑ 20 ® ❑ ❑ ❑ Propercold holding temperatures t I] 0 ❑ ❑ ❑ 47 ❑ Non-food contact surfaces clean a ❑ ❑ ❑ 21 ® ❑ ❑ ❑ Proper date marking & disposition a 00 ❑ ❑ ❑ Physical Facilities .2834, .2855, .2658 22 ❑ ❑ ❑ Time as a public health control: procedures & 2 111 El ❑ ❑ records ❑ 48 ❑ ❑ Hot & cold water available, adequate pressure z + a ❑ ❑ ❑ Consumer Advisory .2653 49 3j) ❑ Plumbing installed; proper backflow device s z + a ❑ ❑ ❑ 23 ❑ ❑ © Consumer advisory provided for raw or I❑i� undercooked foods ❑ ❑ ❑ 50 ❑ Sewage &waste water properlydisposed 2 + a ❑ ❑ ❑ Highly Susceptible Populations .2653 31 ❑ ❑ Toilet facilities; properly construct". supplied & cleaned ° ❑❑❑ 24 ❑ ❑ © Pasteurized foods used. prohibited foods not offered ❑ ❑ ❑ ❑ 52 1] ❑ Garbage & refuse properly disposed; facilities maintained 11 r a El E] El .2653..2657 25 ❑ ❑ Q Food additives approved & praperlyused ❑Q ❑ ❑ ❑53 ❑ [� Physicalfacilities installed, maintained & clean a ❑ ❑ ❑ 28 � ❑ ❑ iekiesubslanees properly Wentited stored. 8 used E1 ❑ El El54 0 ❑ Meets ventilation & lighting requirements; areas used 711 1 E,•a El El Eldesignated Conformande with Approved Proeeduires 203-26S4.1669 Total Deducti❑ns; 3 27 E] JE] Compliance with variance. specialized process. . ❑❑ ❑ ❑ ❑ reduced oxygen packing criteria OF HA GP plan North Carolina Department of Health & Human Services a Division of Public Health + Environmental Heafih Section • Food Protection Program T'S+t DHH 5 is an equal opportunity employer. GR oa Page 7 of Food Establishment Inspection Report, 312613 Comment Addendum to Food Establishment Inspection Report Establishment Name: Cl CIS PIZZA Establishment ID: 2018010646 Location Address: 2025 HWY 70 SE Q Inspection ❑Re -Inspection Date: 06/2912017 City: HICKORY State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28602 Category#: III Wastewater System: © Municipal/Community ❑ On -Site System Email 1: markj@cicisnc.com Water Supply © Munici a /Community on -Site System Permittee: BEND PIZZA INC Email 2: LADDIEK@CICISNC.COM Telephone: Email 3: michelleh@cicisnc.com Temperature Observations Item Location Temp Item Location Temp Item Location Temp SAUSAGE PIZZA PREP 29 CHICKEN PIZZA PREP 30 PEPPARDNI PIZZZ PREP 30 ALFREDLO WALK IN 40 SHREDDED WALK 1N --PROPERLY 50 ALFREDO HOT HOLD 177 PASTA HOTHOLD 181 SOUP HOT HOLD 185 Observations and Corrective Actions Violations cited In this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 14 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization -Temperature, pH, Concentration and Hardness - P sash DISH MACHINE IMPROPERLY SANITIZING --LESS THAN 50 PPM CHLORINE CDI: MACHINE REPAIRED TO PROVIDE GREATER THAN 50 PPM CHLORINE 39 3-304.14 Wiping Cloths, Use Limitation - C WIPING CLOTHS TO BE STORED IN SANITIZING SOLUTION WHEN NOT IN USE 47 4-602.13 Nonfood Contact Surfaces - C CLEAN DOOR HANDLES, GASKETS, SHELVES, ETC First Last Person in Charge (Print & Sign): MARK JONES First Last Regulatory Authority (Print & Sign): JASON HUFFMAN REHS ID: 1654 - Huffman, Jason REHS Contact Phone Number: { } - North Carolina Department or Health & Human Services + Division of Public Health • Environmental Health Section •l=oad Protection Program DHHS is an equal opportunityemployer. ATS J& Pageiol_ Food Establishment Inspection Report, V2013 Comment Addendum to Food Establishment Inspection Report Establishment Name: GI CIS PIZZA Establishment ID: 2018010646 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, of as stated in sections 8-405.11 of the food code. 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C CLEAN/REPAIR FLOORS, WALLS AS NEEDED North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section • Food Protection Program ❑HHS is an equal op port unityemplOyer. Page 3 of Fo d Establishment Inspection Report, 3r2013 N/ Spell