Pizza Hut, 8400 Seneca Turnpike, New Hartford, NY 13413 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: PIZZA HUT
Address: 8400 Seneca Turnpike, New Hartford, NY 13413
County: Oneida
Local health department: Oneida County
Restaurant type: Food Service Establishment
Total inspections: 17
Last inspection: 02/19/2014
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Inspection findings

Inspection date

Type

Comments
  • In use food dispensing utensils improperly stored
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 02/19/2014InspectionReport was re-submitted to adjust due dates for violations. All cold and hot holding temperatures were acceptable in all units. Dishwashing sanitizer concentration was 150 ppm.
No violation noted during this evaluation. 02/18/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
 01/31/2014InspectionBathrooms ok. Hot-holding pizza/pasta bar - sausage pizza 145 degrees F, marinara sauce 153 degrees F. Salad bar - lettuce and dressing mixture 41 degrees F, cottage cheese 39 degrees F, thousand island dressing 39 degrees F. Marinara sauce (hot-holding in kitchen) 148 degrees F. Dishwasher required to reach minimum of 130 degrees F (according to manufacturers specs) - tempted at 140 degrees F. Cold-holding unit in kitchen tempted @ 38 degrees F and meat sauce in unit tempted at 41 degrees F.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Non food contact surfaces of equipment not clean
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/28/2014Inspection
  • Non food contact surfaces of equipment not clean
 01/23/2014Inspection
No violation noted during this evaluation. 01/17/2014Inspection
No violation noted during this evaluation. 01/16/2014Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Non food contact surfaces of equipment not clean
 01/14/2014InspectionSatisfactory. Violations are specifically listed within each inspection and violations not listed, but which are contained in the same category of the indicated violation, are not present.
  • Improper storage of cleaning equipment, linens, laundry unacceptable
 04/08/2013Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 04/04/2013Inspection
No violation noted during this evaluation. 03/25/2013Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 02/17/2009Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 01/11/2008Inspection
  • Pesticide application not supervised by a certified applicator
 01/08/2008Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
 01/07/2008Inspection
No violation noted during this evaluation. 01/04/2008Inspection
No violation noted during this evaluation. 12/10/2007Inspection

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