Pizza Hut #316856, 420 N 4th St, Chillicothe, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Pizza Hut #316856
Address: 420 N 4th St, Chillicothe, IL 61523
Restaurant type: Restaurant
Phone: (309) 274-5780
Total inspections: 8
Last inspection: 10/6/2015
Score
98
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Inspection findings

Inspection date

Type

Score
.HACCP: Illness policy
  • Food contact surfaces of equipment and utensils clean
    Found sticker residue on clean plastic pans. Found char build up on several baking pans. Food contact surfaces shall be clean.
10/6/2015Routine98
HACCP: Discussed and provided information on Boil Order and Power Outage.

Cold foods cold, frozen foods frozen.

Section 750.570, addition of food handler training requirement under Subpart C: Personnel.  All staff have received in-house IDPH approved Food Handler Training.  New staff have 30 days to complete training.
  • Food contact surfaces designed, constructed, maintained, installed, located.
    Craft used for food product was found to be cracked and damaged.  Replace to ensure a smooth, durable, easy to clean surface.
5/13/2015Routine98
HACCP: Provided wiping cloth haccp.

Sanitizer used: Dish machine is High temp.  3-comp sink and wiping cloth buckets is quats

All frozen food is frozen.
  • Floors properly constructed, clean, drained
    The following locations are where the floor is soiled: Under the racks of the walk in cooler(specifically where the reach in part is) and behind the fryers
    Clean and maintain clean floors.
    Floors, floor coverings, mats, and duckboard shall be maintained clean.
10/21/2014Routine99
HACCP Discussed handwashing.

Quat sanitizing bucket concentration: 200 ppm.

Frozen foods are frozen.
  • Non-food contact surfaces clean
    Bottom rack of rolling rack is soiled.
    Clean rack.
    Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
7/24/2014Routine99
HACCP.- Discussed keeping raw product below and physically separate from ready-to-eat foods.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Fan covers in the walkin are dusty.  Maintain all walls, ceilings and attached equipment clean.  Clean fans.
10/3/2013Routine99
HACCP- Discussed boil order procedures and provided HACCP Bulletin.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Handsink near dish macine is not completely sealed to the wall.
    Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
    Use caulk or other means to completely seal sink to adjoining wall.
  • Non-food contact surfaces clean
    Gasket of appetizer freezer is soiled.  Clean all non-food contact surfaces routinely and maintain clean.
1/10/2013Routine98
HACCP.- Discussed food storage and preventing contamination.
  • Food protection during storage, prepartion, display, service, transportation
    1) Employee shirt stored on shelving above food items.  2) Employee foods stored above food in walk-in.  Store all employee items below and physically separate from food and single service articles to prevent contamination.
  • Food contact surfaces of equipment and utensils clean
    The interior of the bread warmer is soiled.  Clean and sanitize all food contact surfaces routinely and maintain clean.
7/5/2012Routine96
This is a final inspection of the new building at 420 4th St.  This facility is approved to operate as of today. Manager Timothy Garvin has not yet received certificate, but took and passed FSSMC.  Post FSSMC within 90 days, 8/10/12.  Certificate # is 01560688, see employment manager verification form.
No violation noted during this evaluation. 		5/10/2012Final

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