Pizza Hut, 3397 U.S. 11, Malone, NY 12953 - Restaurant inspection findings and violations

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Business Info

Restaurant name: PIZZA HUT
Address: 3397 U.S. 11, Malone, NY 12953
County: Franklin
Local health department: Saranac Lake District Office
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 02/11/2016
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Inspection findings

Inspection date

Type

Comments
  • Non food contact surfaces of equipment not clean
 02/11/2016InspectionSatisfactory.
  • Non food contact surfaces of equipment not clean
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 02/09/2016InspectionAll violations from prior 2/12/15 inspection have been corrected. Food temperatures were all acceptable.
No violation noted during this evaluation. 02/23/2015Inspection
  • Non food contact surfaces of equipment not clean
 02/20/2015InspectionDiscussed with operator the non-refrigeration of wing street sauces. operator stated that these sauces can be held at room temperature in semi-open containers for up to seven days before being discarded. pictures taken of poster from corporate office that shows this policy. Follow-up on this may be necessary to see if there is a waiver for these sauces. salad bar - ranch dressing 40F. walk-in cooler - cooked pasta 41F. Operator stated that pizzas on hot-holding unit next to salad bar must be discarded after 20 minutes as per Pizza Hut policy, even though there is a statewide waiver for Pizza Hut pizza holding times allowing them to be held for up to 4 hours at room temperature. All pizzas in hot hold unit labeled with discard times.
No violation noted during this evaluation. 02/18/2015Inspection
  • Improper use and storage of clean, sanitized equipment and utensils
 02/17/2015InspectionAll violations from previous inspection on 1/7/14 have been corrected. Food temperatures were obtained at salad bar (pasta salad at 37 deg. F., shredded cheese at 37 deg. F. and ranch dressing at 37 deg. F.), at kitchen cold holding table (sliced ham at 35 deg. F., sliced tomatoes at 38 deg. F. and shredded cheese at 41 deg. F.) and hot sauce holding table (meat sauce at 161 deg. F. and Breadstix sauce at 170 deg. F.).
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/08/2014Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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)
  • 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.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 01/07/2014InspectionAll cold and hot holding temperatures measured were acceptable.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 01/20/2012Inspection
  • Improperly functioning on-site sewage disposal system, improper
 01/20/2012Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 01/20/2012Inspection
  • Non food contact surfaces of equipment not clean
 01/20/2012Inspection

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