Open employee food and beverage containers were stored on the preparation table to the left of the walk in cooler. Ham, Chicken, Cheese, Sausage, and Cooked Noodles were 44°F in the three door pizza prep cooler table for less than four hours. Time as a Public Health Control for prepared pizzas was not being followed, and food was not labeled with a discard time every four hours. Ensure all food items follow Time as a Public Health Control guidelines for labeling and discarding. Dishes actively soaking in the sanitizer in the three compartment sink contained a concentration of less than 50ppm chlorine residual. After running the automatic dishmachine several times, the concentration of chlorine residual failed to reach at least 50 ppm. The caulking on the three compartment sink was moldy. The caulking on the mopsink was torn. The warewashing area handsink leaked water onto the floor when turned on. The caulking on the handsink to the right of the pizza oven was torn. The ceiling vent above the automatic dishmachine was soiled with grime. The caulking on the mens customer restroom urinal was torn.
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