PIZZA HUT, 1990 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 01, 2014 | Complaint | 2 | 5 | Details / Comments |
| No violation noted during this evaluation. | Nov 12, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 22, 2013 | Complaint | 1 | 1 | Details / Comments |
|
May 31, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jul 05, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 12, 2012 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 21, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 10, 2012 | Routine | 2 | 2 | Details / Comments |
May 01, 2014 (Complaint)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No hand sink in the front prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap, paper towels or hand wash sign in the dish wash area. (Corrected On Site) - Plumbing installed; proper backflow devices
No air gap at pipe under the garbage disposal.(pipe lifted) (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
The employees toilet room needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unused dish machine in the dish wash area. - Physical facilities: installed, maintained, & clean
Mold on walls at the dish wash machine.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The CFM is Dominique A Paige: ServSafe exam 6/01/2013.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.7F |
| (Refrigerator - walk-in) | 39.9F |
| (Reach-in Freezer) | 11.6F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Warewashing Machine - Rinse Cycle) | 120.0F |
| (Refrigerator - reach-in) | 41.3F |
| Cheese shredded (Refrigerator - pizza prep unit) (Cold Holding) | 41.1F |
| Ground Beef (Refrigerator - pizza prep unit) (Cold Holding) | 41.8F |
| Ham (Refrigerator - pizza prep unit) (Cold Holding) | 43.9F |
| Pizza (Pizza Oven) (Cooking) | 197.1F |
Nov 12, 2013 (Follow-up)
Comments:CFH:George J. Reineir FS:54858 EXP:12/30/15
5 day notice abAted
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at(202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Ham (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Marinara Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Hamburger cooked (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Peppers (Refrigerator - pizza prep unit) (Cold Holding) | 39.4F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - pizza prep unit) | 39.0F |
Oct 22, 2013 (Complaint)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS AS LISTED WITHIN OBSERVATIONS.
COMPLAINT GENERATED: BARE HAND CONTACT WITH READY TO EAT FOODS WAS NOT OBSERVED (THE LAWS RELATED TO COMPLAINT WERE DISCUSSED WITH THE PERSON IN CHARGE).
CFPM: MARLISHA B. HILLARD (PROVIDED A CERTIFICATE FROM PROMETRIC - EXAM DATE 12/30/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (3-compartment sink) | 136.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | -0.4F |
| (Reach-in Freezer) | 8.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | 8.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Ham (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Tomato Sauce (Refrigerator - counter top) (Cold Holding) | 36.0F |
May 31, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. Passed demo of knowledge.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Food employee observed making bare hand contact with ready to eat foods (cooked pizza). (Corrected On Site) - Approved thawing methods used
Pasta sauce observed thawing in a bucket of still water at room temperature. (Corrected On Site)
ALL ITEMS CORRECTED WHILE ON-SITED.
NO CFPM ON DUTY AT TIME OF INSPECTION (MANAGER PASSED DEMO OF KNOWLEDGE).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN:202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 128.0F |
| Hot Water (3-compartment sink) | 123.0F |
| (Reach-in Freezer) | 2.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | 2.0F |
| (Refrigerator - reach-in) | 22.0F |
| Ham (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| (Holding Oven) | 185.0F |
| (Refrigerator - reach-in) | 40.0F |
| Hot Water (Handwashing Sink - toilet room) | 148.0F |
Jul 05, 2012 (Follow-up)
Comments:CFPM HISHAM G ABDELGADER FS-40382 EXP06/20/2015.
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Jun 12, 2012 (Routine)
Violations:
- Proper cold holding temperatures
ALL FREEZERS MUST BE MAINTAINED AT 10 DEGREES OR BELOW AT ALL TIMES. ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINE WAS NOT WORKING PROPERLY AT VISIT. SANITIZING SOLUTION WAS NOT ENTERING THE MACHINE AS IT SHOULD. ESTABLISHMENT MUST MANUALLY SANITIZE UNTIL MACHINE IS REPAIRED IN ORDER TO MAINTAIN PROPER SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
FAN COVERS IN THE WALK IN UNIT CONTAINED DUST BUILD-UP. DUST MUST BE REMOVED IN ORDER TO PREVENT CONTAMINATION OF FOOD STORED IN THE UNIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED FOOD PARTICLES AND DEBRIS. FLOORS MUST BE KEPT CLEAN TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-HISHAM G. ABDELGADER FS-40382 EXP-5/14/12 EMPLOYEES ARE SCHEDULED TO TAKE A SERVE SAFE CLASS ON 06/20/2012
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT AHE AREA SUPERVISOR MR. TAYLOY AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.2F |
| Pizza - Cheese (Pizza Oven) (Hot Holding) | 274.0F |
| Pizza - Veggie (Pizza Oven) (Hot Holding) | 246.0F |
| (Reach-in Freezer) (Cold Holding) | 22.4F |
| (Refrigerator - walk-in) (Cold Holding) | 41.8F |
| (Reach-in Freezer) (Cold Holding) | 8.6F |
| (Reach-in Freezer) (Cold Holding) | 9.2F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Ham (Refrigerator - pizza prep unit) (Cold Holding) | 46.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 47.4F |
| Provolone Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 44.2F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
Feb 21, 2012 (Follow-up)
Comments:The Business has a written employee's health policy for food-borne illness.
CFPM HISHAM G ABDELGADIR FS-23604 Exp.04/21/2013
Consumer advisory notice printed on the menu
Most recent pest control service date: 02/12/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink) | 122.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 38.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 44.0F |
Feb 10, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Discussed Employee Health Policy and issued forms during the inspection. - Nonfood-contact surfaces clean
Observed unclean exterior of the equipment throughout, walk-in refrigeration fanguards,equipment, food shelving units,deep fryers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Observed spray arm below the flood rim of the dishmachine sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed mold and debris on the walls of the kitchen area. Observed uncloean floor drains and behind and under the floors throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-MOHAMED MOHAMED,SERVE-SAFE,EXPIRATION DATE-06/24/2014.
CORRECT ITEMS WITHIN 5 DAYS
CORRECT ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| (Refrigerator - reach-in) | 34.6F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 30.8F |
| (Holding Oven) (Hot Holding) | 171.0F |
| (Reach-in Freezer) | -1.5F |
| (Reach-in Freezer) | -3.0F |
| (Reach-in Freezer) | -4.6F |
| (Refrigerator - walk-in) | 34.6F |
| Pizza - Sausage (Oven) (Cooking) | 256.0F |
| (Refrigerator - sandwich prep unit) | 38.8F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 41.9F |
| Mozzarella Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 37.2F |
| Pizza - Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 32.3F |
| Pork (Refrigerator - sandwich prep unit) (Cold Holding) | 40.7F |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
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