Cici's Pizza, 2315 Edgewood Rd Sw, Ste 170, Cedar Rapids, IA - Restaurant inspection findings and violations



Business Info

Name: CICI'S PIZZA
Type: Restaurant without liquor
Sub type: Full Service
Address: 2315 Edgewood Rd Sw, Ste 170, Cedar Rapids, IA 52404
Owner and phone: CHAD HARMER, OPERATING PARTNER
319-396-6666

Total inspections: 11
Last inspection: 5/20/2010

Restaurant representatives - add corrected or new information about Cici's Pizza, 2315 Edgewood Rd Sw, Ste 170, Cedar Rapids, IA »


Inspection findings

Inspection Date

Type

  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Owner and employee observed not wearing hair restraints. All food employees must wear hair restraints such as hats, hairnets, or visors while working with food.
5/20/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Salad bar refrigerator is 47 degrees. Cold hold must be held at 41 degrees or lower. Remove food from line or service unit immediately so that it is holding at 41 degress or less. REPEAT VIOLATION.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
      The gasket is town and hanging from the salad bar cooler door. A new gasket has been ordered.
    • Food contact surfaces (Equipment: location/installation/repair/adjustment 4-401, 4-402, 4-501.11, p 120-123)
5/13/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Salad bar refrigerator is 54.2 degrees. Cold food must be held at 41 degrees or less. All food must be removed from the unit. Service unit so it is holding at 41 degrees or less.
  • Warewashing
    • Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
      No sanitizer detected in the wiping rag bucket at the front of the kitchen. Chlorine sanitizer must be at 50-100 ppm to adequately sanitize. Bucket was left from the lunch rush. Remixed and corrected during inspection.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      Paper towel dispenser at the front handsink and in the employee restroom are not working. Provide paper towels at all handsinks. There were dishes in the handsink in the back of the kitchen. Nothing can be placed in the handsink. It must be accessible for use at all times.
  • Facility/Equipment Requirements
    • Food contact surfaces (Equipment: location/installation/repair/adjustment 4-401, 4-402, 4-501.11, p 120-123)
      The gasket is in disrepair on the salad bar refrigerator. A new gasket has been ordered. The door on the left side of the salad bar refrigerator is off the hinges. Make repairs as needed.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Wet wiping rag is lying on the counter in the front of the kitchen. Store wiping rags in sanitizer water between uses.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Chlorine sanitizer >200 ppm in the 3rd compartment of the warewashing sink. Sanitizer must be maintained at 50-100 ppm. Educate employees on proper amount of bleach to use. Corrected during inspection.
4/28/2010Re-Check
  • Warewashing
    • Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
      Bleach detected at 10 ppm in 3rd compartment of warewashing sink. Bleach concentration must be 50-100 ppm to adequately sanitize dishes. Corrected to 100 ppm during inspection. Make sure all employees know the proper amount of bleach to add to the 3rd compartment. Provide test strips and check concentration occassionally.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Faucet is missing from the handsink in the back of the kitchen. Plumber is coming today to replace the hot water faucet at this handsink and to make other repairs as needed.
4/23/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Salad bar refrigerator at the food service line holding food at 56.9 degrees. All items in the refrigerator moved to another unit Potentially hazardous food items available at the salad bar (dressings) must be discarded after 4 hours. Cold food must be held at 41 degrees or less. Service the unit so temperature is maintained at 41 degrees or less.
  • Food Source/Handling
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Bulk products in large white containers in the back of the kitchen are not labeled. All foods, not easily identifieable, especially white powders and crystals, that are removed from the original container need to be labeled with the common name. Corrected during inspection.
  • Warewashing
    • Manual washing/sanitizing (Detergent-sanitizers use 4-501.115, p 128)
      Chlorine is being mixed with detergent in the wiping rag bucket at the front counter. Wet wiping rags should be stored in a bucket of chlorine water without soap between uses. If desired, a separate bucket of soapy water can be used to wash surfaces before sanitizing. Noted on last 2 inspections.
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
      No chlorine detected in dish machine. Need to provide chlorine at 50-100 ppm to adequately sanitize dishes. Call for service on machine.
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Provide chlorine test strips to check concentration of bleach in dish machine, warewashing sink, and wiping rag buckets.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      There is a large hole in the plumbing at the handsink in the front of the kitchen so water is running onto the floor whenever it is turned on. The hot water is dripping from the faucet at the handsink in the back of the kitchen. The hot water was turned off under the sink. These plumbing issues must be corrected today so handwashing facilities are available. Plumber called during inspection and will be here today.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      No thermometer located in the salad bar refrigerator. Provide an accessible thermometer in all refrigerated units.
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Wet wiping rags were lying on the counter at the pizza service line and at the pizza make table. Wet rags need to be held in sanitizer water between uses. The sanitizer bucket at the front counter was sitting on the floor. The bucket must be held off the floor.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      The floor tiles at the back door near the restrooms are chipped and broken. Repair/replace the tiles so the surface is smooth and more easily cleanable.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Dishes in the 3rd compartment of the warewashing sink were soaking in bleach concentration >200 ppm. Bleach sanitizer must be maintained at 50-100 ppm. Use test strips to check concentration. Sink was drained, dishes re-rinsed, and then sanitized with correct concentration. Corrected during inspection. Bleach concentration in the rag bucket at the pizza prep area was >200 ppm. Corrected to 100 ppm during inspection.
    • Refuse, recyclables, returnables (Waste receptacles not provided where needed (handsink, etc) 5-501.16 (B&C), p 160, 6-301.20, p 173)
      Provide a waste basket in the employee restroom.
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
      Provide a covered receptacle in the employee restroom.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
    • Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
      Post a regulation no smoking sign at the pickup entrance.
4/22/2010Routine
  • Warewashing
    • Manual washing/sanitizing (Detergent-sanitizers use 4-501.115, p 128)
      Chlorine is being mixed with detergent in the rag buckets. Wet wiping rags should be stored in a bucket of chlorine water without soap (1/4 teaspoon bleach per 1 quart of water) between uses. If desired, a separate bucket of soapy water can be used to wipe surfaces before they are sanitized.
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Need to provide quat test strips to check concentration in warewashing sink and chlorine strips to check concentration of sanitizer in rag buckets and dish machine.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
      The 2 thermometers in the front area salad bar refrigerator are not working. Need to provide an accurate thermometer.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      The condenser in the Delfield pizza topping refrigerator is coated with ice. The ice is melting creating a puddle of water that the product is laying in. Need to have this repaired. Store products off the bottom of the refrigerator to avoid having them in standing water. The bulk products (sugar, salt, etc) need to have scoops with handles in them with the handle stored out of the product. The outside of the bulk sugar, salt, and cinnamon mixture containers need to be cleaned more frequently. A box of single serve cups is being stored on the floor. All single serve items should be held at least 6 inches off the floor.
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Buckets of sanitizer water holding wet wiping rags need to be held off the floor.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      The floor tile at the back door near the restrooms is chipped and broken. Need to repair/replace the tile so the surface is smooth and cleanable.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      The back door in the kitchen does not close adequately. This needs to be repaired so the door is tightly shut at all times with no daylight showing.
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Bleach concentration in one rag bucket was >400 ppm. Bleach concentration needs to be maintained at 50-100 ppm (1/4 teaspoon per quart). Corrected during inspection.
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
      Need to provide a covered receptacle in the employee restroom.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
      License needs to be posted where the public can view it.
    • Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
      Need to post a regulation no smoking sign at the pickup entrance.
6/18/2009Routine
  • Food Source/Handling
    • Food Protection (Food on display not protected from contamination 3-306.11, p 70)
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      The following products are not labeled: 3 large containers of salt, sugar, cinnamon/sugar, garlic bread seasoning, icing and buffalo sauce. Working containers holding food that are removed from their original packages such as cooking oils, flour, herbs, salt, spices and sugar shall be identified with the common name of the food. CORRECTED ON SITE.
  • Warewashing
    • Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
      Employees are mxing bleach with soap and water. During today's inspection this practice was discussed but not obsereved today. Shall not mix bleach or any other sanitizer with soap and water.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Two handwashing sinks do not have signs posted. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Given two handwashing sink only signs during this inspection to be posted.
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
      The three large containers holding sugar, cinnamon/sugar and salt shall have scoops with handles. During pauses in food preparation utensils shall be stored in the food with their handles above the top of the food and the containers.
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
    • Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
      This food establishment does not have the required sign for The Smokefree Air Act. Given during this inspection the sign requiremnets and the official Web site to view, print and post the No Smoking signs at every entrance.
10/30/2008Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
      Sugar, salt, and cinnamon sugar are still being held in large rubbermaid bins which are not food grade. Shall secure bins that are food grade or use food grade liiners in rubbermaid bins.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Small area of light showing through left lower sided of back kitchen door. Shall reapply weatherstripping so that no light is showing through.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
      License not posted. License was taken down to paint wall. Shall repost license.
9/14/2007Re-Check
No violation noted during this evaluation. 9/4/2007Routine
  • Personnel
    • Demonstration of knowledge (Responsibility of person-in-charge 2-201.11, p 28)
      Employees who handle exposed food or cleaned equipment must be notified of their responsibility to report symptoms or diagnosis of certain illnesses. Left example employee reporting of illness forms at the time of last inspection.
  • Warewashing
    • Manual washing/sanitizing (Wash temperature at 110°F or > 4-501.19, p 125)
      The hot water at the hand sinks in the restrooms and for the three-compartment sink is at 105 degrees. Please make adjustments to provide hot water at a minimum of 110 degrees at these fixtures.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      The seam area around the floor sink beneath the warewashing machine needs to be adequately sealed for cleanability.
  • Other Operations
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
      The women's restroom and the employee restroom are without a closed container.
11/9/2006Routine
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
    • Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
      The discharge from the ice maker on the ice machine does not have a sufficient air gap. The end of the line should terminate above the floor drain creating a 1" air gap to the flood level of the floor drain.
    • Plumbing: installed/maintained (Plumbing system: approved design/constructed/installed 5-202.11, p 148 IC 137F.12)
      1) The overflow drain at the dishwasher is not draining correctly. The pipe should be fitted with a bend that will keep excess water from splashing out onto the floor. Also, cut the main discharge line above the floor sink at an angle so that water will not splash outside the floor sink. 2) The handwash sink near the entrance to the kitchen does not drain properly. The sink should be reset so there is no standing water.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      A thermometer in the prep cooler must be installed.
    • Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
    • Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
  • Other Operations
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
      The women's restroom and the employee restroom is missing a covered trash receptacle.
11/6/2006Pre-Opening

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