PIZZA HUT OF SOUTHEAST KANSAS, 509 S. FRYE, YATES CENTER, KS - Restaurant inspection findings and violations

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Business Info

Restaurant: PIZZA HUT OF SOUTHEAST KANSAS
Address: 509 S. FRYE, YATES CENTER, KS 66783
Total inspections: 1
Last inspection: Aug 22, 2008

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Violation code

Inspection Date

Violations

  • 3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site)
  • 3-301.11B - Critical - No bare hand contact with ready-to-eat foods may use utensils, deli tissue, tongs, single-use gloves, or other dispensing equipment (Corrected on site)
  • 3-501.16A2b - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT, and (ii) On or before September 1, 2009, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less. (Corrected on site)
  • 6-501.12 - Cleaning shall be done when the least food is exposed
Aug 22, 20084

    Violation descriptions:
  • 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
  • 3-301.11B - (B) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶ (D) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
  • 6-501.12 - (A) PHYSICAL FACILITIESshall be cleaned as often as necessary to keep them clean.
    (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.

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