Designated areas for employees use of designated areas by employees
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Crocks for sauces and icing soiled.
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Pizza removed from buffet and placed in plastic tote for donating. No temperature control.
Physical facilities maintained in good repair Observation: Broken floor tile.
Storage of clean linens, single-service, and single use articles Observation: "to go" pizza boxes on floor.
10/01/2014
Routine
Hand drying provided Handsink in kitchen area out of soap and papaer towels
equipment food contact surfaces and utensils clean to sight and touch. Pizza rings require frequent cleaning minimum of at least every 4 hours
Handwashing cleanser, availability Handsink in kitchen area out of soap and papaer towels
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