Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Floors and walls underneath and behind equipment such as shelves, tables, and cooking equipment soiled.
Eating, drinking, or using tobacco Observation: Food employee eating while working. Corrected by instructing to eat in designated areas only.
02/19/2016
Regular
No violation noted during this evaluation.
04/23/2015
Follow Up RCP
Backflow protection air gap, device standard, when required
Bare hand contact with ready to eat foods Observation: Employee stated they cut tomatoes with bare hands. Corrected by discarding tomatoes.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation: Marinara sauce heated to temperatures ranging between 98*F to 116*F. Corrected by heating longer.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Area around and underneath fryer soiled.
When to wash Observation: Food employee donning gloves with contaminated hands. Corrected by instructing to wash hands.
Using a handwashing sink- operation and maintenance Observation: Food employee stated that they washed tomatoes in hand washing sink. Corrected by discarding tomatoes.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Dish machine less than 10ppm (parts per million) when tested with "Precision Chlorine Test Paper". Corrected by replacing empty sanitizer solution container and priming line. Tested to confirm.
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