Pizza Hut, 554 Lake Flower Avenue, Saranac Lake, NY 12983 - Restaurant inspection findings and violations

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Business Info

Restaurant name: PIZZA HUT
Address: 554 Lake Flower Avenue, Saranac Lake, NY 12983
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Restaurant
Total inspections: 13
Last inspection: 01/15/2015
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/15/2015InspectionViolation 15a remains (x2) from prior inspection before last (9/2/14) and from 9/2/14. Violations observed on this violation were discussed and questions answered. Food temps were observed as follows: macaroni salad@40.2, shredded cheddar cheese@39.2, ranch dressing@40.3 (all at salad bar), sliced tomatoes(container one)@39.2, sliced tomatoes (container 2)@37.7 deg. F,,sausage@35.1, sliced mozzarella@37.5, meatballs@37.8 deg.F. (all at kitchen cold holding table area).
  • Non food contact surfaces of equipment not clean
  • Improper thawing procedures used
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 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. 03/05/2010Inspection
No violation noted during this evaluation. 09/21/2009Inspection
No violation noted during this evaluation. 02/15/2007Inspection
  • 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.
 02/12/2007Inspection
No violation noted during this evaluation. 01/23/2007Inspection
No violation noted during this evaluation. 01/18/2007Inspection
  • In use food dispensing utensils improperly stored
  • 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.
 01/17/2007Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 01/11/2007InspectionFood handler observed handling lettuce, for salads, with their bare hands. Corrected, lettuce disposed of, gloves obtained.
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • 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
  • 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 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.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Single service items reused, improperly stored, dispensed, not used when required
  • In use food dispensing utensils improperly stored
 01/05/2007Inspection
No violation noted during this evaluation. 01/04/2007Inspection
No violation noted during this evaluation. 12/07/2006Inspection

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