- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at PIZZA HUT was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/07/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Various foods on Left Side Subway line and right side subway line cold holding at improper temperatures. Ham at Pizza Hut.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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08/31/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tuna, sliced tomatoes, steak on Subway line and ham, chicken and sausage at Pizza Hut prep station cold holding at improper temperatures
Correction: Relocate tuna food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust the prep line and add ice to the storage container at the Pizza Hut prep station.
- Equipment - Good Repair and Proper Adjustment
Observation: The deliprep in the Pizza Hut was observed in a state of disrepair and damaged.
Correction: Repair the the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/06/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sausage and tomatoes at Pizza Hut cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, steak, tuna, turkey, bologna, veg. patty, cheese, salami, ham, chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Walk In Cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The hand soap dispenser in the back was observed in a state of disrepair and damaged.
Correction: Repair or replace the hand soap dispenser.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean to go lids were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink in the back are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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09/30/2014 | Routine | |
Restaurant not open during Inspection close for winter break
No violation noted during this evaluation. | 12/17/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths observed improperly stored between use on shelves behind counter service area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
- countertop at the employee handsink in Pizza Hut Express
- interior bottom of the 2-door low-boy at Subway (pooled water)
- dispensers for drink lids & packaged single-service utensils at the consumer self-service area.
Correction: Clean the surfaces of above-cited equipment at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the prep. sink in the rear warewashing/food prep. area observed leaking.
Correction: Repair leaking PVC pipe beneath the prep.sink. Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Several ceramic tiles at the base of the wall beside the Traulsen refrigerator in Pizza Hut Express were observed broken/missing.
Correction: Replace broken tiles at floor/wall juncture. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/12/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two pans of Sliced Tomato observed cold holding at improper temperatures on the Subway cold-holding line.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/31/2013 | Risk Factor | |
| No violation noted during this evaluation. | 02/09/2012 | Risk Factor Assessment | |
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