- Basic - Build-up of grease on nonfood-contact surface. Dish drying rack
- Basic - Dish storage shelves with rust that has pitted the surface.
- Basic - Faucet/handle missing at plumbing fixture. Hot water handle at mop sink.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm COS 100 ppm **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk-in cooler **Corrected On-Site**
|
10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled build-up.
- Basic - Wall in disrepair next to pizza oven.
|
5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry by the mop sink
|
1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Faucet/handle missing at plumbing fixture. Hot water handle for mop sink.
- Basic - Gaskets with slimy/mold-like build-up. Make line.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Below three compartment sink.
|
9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Pans
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
|
4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed uncovered food in holding unit/dry storage area. Kitchen oil
|
11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Observed build-up of food debris on storage container .
- Observed grease accumulated on kitchen floor and wall under dish machine .
- Critical - Observed uncovered butter oil .
- Reach in cooler not equipped to properly drain accumulation of moisture.
|
2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment compartment not equipped to properly drain accumulation of moisture in maketable.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated dust. Fan covers in walkin cooler.
- Observed build-up of food debris on food storage container.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed old labels stuck to food containers after cleaning.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated dust by handwash sink area.
|
10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on shelving in dish area.
- Wet mop not hung to dry.
|
3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.Observed uncovered foods inside the reachin freezer breadsticks dough.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed old labels stuck to food containers after cleaning inside the walkin cooler.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface,the gaskets on the reachin freezer.
- Observed residue build-up on nonfood-contact surface on the pizza pans.
- Observed residue build-up on nonfood-contact surface on the two doors standup reachin cooler by the oven.
- Observed residue build-up on nonfood-contact surface on the fans) guard in the walkin cooler.
- Observed residue build-up on nonfood-contact surface on the storege shelves dust buildup.
- Observed single-service items stored on floor.Observed a box of plastic cups on the floor.
- Wet mop not hung to dry.
|
12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets on the prep line.
|
2/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
|
9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Pizza Hut Delivery #2050, 16726 Front Beach Rd, Panama City Beach, FL »