PIZZA HUT 519, 58012 TWENTYNINE PALMS HWY, Yucca Valley, CA - Restaurant inspection findings and violations

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Business Info

Name: PIZZA HUT 519
Type: Public Eating Pl (100-149 Seats )
Address: 58012 TWENTYNINE PALMS HWY, Yucca Valley, CA 92284
County: San Bernardino
Total inspections: 8
Last inspection: 11/16/10
Comment: Restaurant, Full-Service
Score
93
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Inspection findings

Inspection Date

Type

Score
  • Floors, walls and ceilings: built, maintained, and (-1 point)
    The walls / ceilings shall have durable, smooth, nonabsorbent, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
    Observed excess debris and old food droppings below kitchen equipment and the drive thru area.

    Clean and maintain.
  • Warewashing facilities: installed, maintained, use (-1 point)
    Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) A thermometer must be readily available to monitor the temperature of the water at the warewashing sink. A warewashing sink used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after each use.
    Observed a scoop ladel stored within the prep sink.

    Discontinue practice of warewashing at the prep sink.
  • Food properly labeled & honestly presented (-1 point)
    Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1) Bulk food available for consumer self-service must have an information label, sign, and/or other method of notification that includes the label information. (114089) Prepackaged food must bear a label that complies with the labeling requirements as prescribed by the Sherman Food, Drug and Cosmetic Law. (114089 and 114089(a))
    Restaurants must provide a brochure placed at the point of sale that includes at least calories, sodium, saturated fat, and carbohydrates information per menu item. For sit-down restaurants, the information must be provided at the table. Drive-thrus are required to have the brochures available upon request and have a notice of the availability at the point of sale. (114094)
    Observed no Consumer Nutrtional information available at the dining tables or drive thru area.

    Provide consumer nutritional information at all point of sale areas. Dine-in facilities shall have tablel tents or menu inserts at the point of sale area (dining table).

    *No menu board was observed present.
  • Proper hot and cold holding temperatures (-2 points)
    Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
    Observed one container of lasagna and one container of pasta held at 130F degrees at the consumer self service area.

    Maintain potentially hazardous food items below 41F or above 135F degrees.
  • Adequate ventilation and lighting
    1
    Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
  • Equipment/Utensils - approved
    g
    Non-critical Violation


    • Post inspection comments:
    A letter placard posted.
 11/16/10Inspection - Routine93
No violation noted during this evaluation.

Post inspection comments:
A card posted at this time.
3/9/10Inspection - Routine90
No violation noted during this evaluation.

Post inspection comments:
A card posted on this date.
12/15/09Inspection - Routine93
No violation noted during this evaluation.

Post inspection comments:
A card posted on this date.
3/31/09Inspection - Routine96
No violation noted during this evaluation. 9/9/08Inspection - Routine95
No violation noted during this evaluation. 3/31/08Inspection - Routine91
No violation noted during this evaluation. 10/31/07Re-score Grade Inspection95
No violation noted during this evaluation.

Post inspection comments:
A re-inspection is scheduled on 9/21/07 due to temperature violation observed in make table refrigerator and retarder. Failure to correct violation will result in additional re-inspection at a rate of $90/hr minimum.
9/20/07Inspection - Routine88

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