CICI'S PIZZA #216, 2857 REYNOLDA RD., Winston-Salem, NC - Restaurant inspection findings and violations

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Business Info

Name: CICI'S PIZZA #216
Type: Restaurant
Address: 2857 REYNOLDA RD., Winston-Salem, NC 27106
County: Forsyth
Total inspections: 5
Last inspection: 01/28/2011
Score
94.0

Restaurant representatives - add corrected or new information about CICI'S PIZZA #216, 2857 REYNOLDA RD., Winston-Salem, NC »

Inspection findings

Inspection Date

Score

  • Proper cold holding temperatures
    A pan of noodles was sitting on the make unit cutting board at 56-59F. Potentially hazardous food must be kept under temperature control. Several of the pizzas on the racks were up to around 60F before they are cooked. Keep time and temperature control in mind so that too many pizzas arent being prepared too early causing them the be temperature abused.
  • Utensils & equipment properly stored, air-dried, handled
    General Comment. Pans are being stacked wet out of the dishmachine and are ran through the oven to dry. Recommend just allowing the pans to air dry before stacking.
  • Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
    General Comment. The light shield above the dish machine is missing.
  • Floors, walls, ceilings properly constructed, clean, in good repair
    Need to replace cracked and missing floor and baseboard tiles. Some floor cleaning is needed, especially around floor drains.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Need to replace split refrigeration gaskets on the salad bar coooler and pizza make unit. Some of the wire racks in the coolers are getting chipped and rusty on the ends, they may need to be replaced soon.
  • No cross-connections
    Repeat. The end of the spray nozzle at the utensil sink was hanging down into the basin of the sink. There must be at least a 2 inch air gap between the end of the spray nozzle and the flood rim of the sink.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
01/28/201194.0
  • Utensils & equipment properly stored, air-dried, handled
    Allow pans to air dry before stacking.
  • No cross-connections
    Both of the spray nozzles at the scrap sink and at the utensil sink were hanging too low in to the sinks. There should be at least a 2 inch air gap between the end of the nozzle and the flood rim of the sink. There was a hose attached to the prep sink without back flow prevention, hose was being used to clean the insides of one of the ovens. Need to put an inline hose bib vacuum breaker between the faucet of the sink and the hose when the hose is hooked up.
  • Hands clean and properly washed
    Employees must wash hands between changing tasks. Observed employee cleaning prep area and then handle food without washing hands.
  • Non-food contact surfaces clean
    Equipment cleaning is needed. Examples include outsides of equipment, shelving on prep tables, legs of equipment.
  • Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
    General Comment. One of the light shields is missing over a prep table. The light shield in the walk-in cooler needs to be cleaned.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    General Comment. Plate cleaning looks good. Dish machine is working well with 50-100ppm chlorine sanitizer. The metal baking pans need more thorough cleaning on the backs of the pans.
  • Toxic substances properly identified, stored, used
    General comment. Need to label a bottle of air freshener in the chemical closet.
  • Floors, walls, ceilings properly constructed, clean, in good repair
    Need to clean floors more thoroughly beneath equipment. Need to reaplce some cracked tiles and missing baseboard tiles.
  • Food protected during storage, handling, display, service & transportation; written notice for clean plates
    The bowls of salad were stacked without separating the food from the bottom of the next bowl. CDI-bowls were wrapped with plastic wrap.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
08/24/2010
  • Floors, walls, ceilings properly constructed, clean, in good repair
    Clean floors and walls behind and underneath equipment. Repair any wall or floor tile damage and properly seal. Replace rusty floor drain grates.
  • Non-food contact surfaces clean
    Detail clean line equipment and shelving.
  • No cross-connections
    GC- install a backflow prevention device rated for continuous pressure downstream of all valves on the can wash sink hose bib. Elevate the sprayer nozzle at the dish sink 2"" above the flood rim of the sink.
  • Food & non-food contact surfaces easily cleanable & in good repair
    GC- replace rusty/worn wire shelving and repair broken ice machine.
  • Utensils & equipment properly stored, air-dried, handled
    Improvement is needed on air drying dishes.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Improvement is needed on dishwashing and cleaning soda fountain/tea urn nozzles. An employee corrected all items during the inspection.
  • Proper hot holding temperatures
    Several pizzas on the island hot pizza bar were 110-130 F and should be held at 135 F or higher. The manager changed out all pizzas.
  • In-use utensils properly stored
    Store single service scoops so that the handle is facing out of the dry food product.
  • Food received at proper temperature
  • Shellstock tags retained
  • Proper cooking time and temperature
  • Time as a public health control; procedures & records
  • Consumer advisory provided
  • Washing fruits & vegetables
10/05/2009
  • Garbage properly handled & disposed; containers properly maintained
    Clean the dumpster area, specifically around the grease container.
  • Dry food stored properly & labeled accordingly
    Do not store open bags of dry food product in dry storage. Transfer product to an approved food service container with a lid.
  • Proper cooling methods used
    GC- Some pans of tomato sauce was 72 F and had been cooling for 1.5 hrs. It was about five inches of product and had a lot of condensation on the underside of the lid that was tightly sealed. Tomato sauce is potentially hazardous and should be cooled properly. Vent product to facilitate more rapid cooling.
  • Non-food contact surfaces clean
    GC- clean dirty door gaskets on coolers.
  • Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
    GC- lighting is low (20-50 fc) in most areas of the kitchen.
  • Utensils & equipment properly stored, air-dried, handled
    Improvement is needed on air drying pans.
  • Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
    Move all storage off of the floor in the chemical storage area. The bottom shelf in the walk in cooler is damaged and not 12 inches above the floor as required. Replace the shelf and ensure that it is 12 inches off of the floor.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Replace worn wire shelving and any damaged dishware or utensils. Insulate the condensate drain line with projack in the walk in cooler.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    The chlorine sanitizer in two buckets was over 200 ppm and was starting to bleach the strip out. The manager corrected the concentration to 100 ppm. The chlorine sanitizer solution for the dish machine was just slightly below 50 ppm and was not a violation but should be checked just in case.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
  • Washing fruits & vegetables
05/07/200996.0
  • Dry food stored properly & labeled accordingly
    GC- One bag of dry food was open in the dry storage area. All dry food product must be transferred to an approved food service container after opening. However, all other dry food storage looked great.
  • Proper cold holding temperatures
    GC- Several six pans of food product was 42-47 F on the top of the large cold make unit on the front line. All potentially hazardous food must be held at 45 F or below under cold holding. The six pans were filled too high and the top region of the product was over 45 F and the rest of the product underneath was all under 45 F. This will be a violation next time these pans are filled too high.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Replace all worn or rusty shelving in the kitchen. The sanitizer dispenser for the dish machine was not operating today. Ecolab came out and repaired dispenser.
  • Proper cooling methods used
    Several pans of tomato sauce were wrapped tightly with large amounts of condensation on the underside of the plastic. This indicates this product was cooled improperly. Vent product when cooling to facilitate more rapid cooling. The manager stated that an employee brought several six pans of food that was over 45 F on the large cold make unit. These units are not authorized to cool product in holding. Cool food before placing it in a cold holding unit.
  • Utensils & equipment properly stored, air-dried, handled
    Some pans were stacked wet in the kitchen. However, some improvement was noted in the glasses from last inspection.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    There was no concentration of chlorine in the dish machine. Chlorine sanitizer must be 50-100 ppm. The dish machine was repaired during the inspection. The vegetable slicer blade was dirty and was cleaned during the inspection.
  • Proper hot holding temperatures
    Two pizzas were 120-135 F on the buffet line. All potentially hazardous food must be held at 135 F or higher under hot holding. Pizza was voluntarily disposed of.
  • Food received at proper temperature
  • Shellstock tags retained
  • Washing fruits & vegetables
01/09/200994.5

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