PIZZA HUT, 307 N ANDOVER RD, ANDOVER, KS - Restaurant inspection findings and violations

Business Info

Name: PIZZA HUT
Type: Restaurant
Address: 307 N ANDOVER RD, ANDOVER, KS 67002
Phone: 316-733-0055
Total inspections: 5
Last inspection: Sep 09, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_60111A - --On the clean dish storage shelving, there were 12 metal pans that still had date marking sticker residue on the outside. Corrected on site (COS): Manager moved them to the 3 compartment sink to wash. These were less than 10% of total clean dishes. Inspector spoke with manager about proper cleaning of dishes and to remove the sticker residue to prevent bacteria growth. FIELD WARNING LETTER ISSUED. KDA_4_90311B - --On the clean dish storage shelving, there were 7 metal pans that were stacked wet. KDA_Defacto - --McCall 2-door Cooler Ambient Air: 39.7F There were no potenitally hazardous foods in this cooler at time of inspection.	09/09/2015	3	Follow-up	In
KDA_3_50116A2 - --In the McCall 2 door cooler, an open container of bbq beef was 47.3F and cheese for pizza crust was 44.2F. Manager said they moved the items from the walk in cooler to this cooler about 1 hour ago. COS: Employee moved the items to the walk in cooler. KDA_3_50119B2 - --In the hot hold oven, cooked pasta and pizzas were not marked with the time they were placed in the oven. COS: Manager placed time clocks in the oven. KDA_4_30111 - --The McCall 2-door Cooler is not maintaining potentially hazardous foods (PHF) at 41F or below. Ambient air temperature was 51.8F. DO NOT USE THIS COOLER FOR PHFs UNTIL IT CAN MAINTAIN 41F OR BELOW. FOLLOW UP SCHEDULED FOR 10 DAYS. KDA_4_60111A - --On the clean dish storage shelving in the back room, 7 clean metal and plastic pans had date marking sticker residue on them. Corrected on site (COS): Manager moved them to the 3 compartment sink to wash. KDA_4_60111C - --The shelf above the fryers has a small amount of food debris where the saucing bowls are stored. KDA_4_60211C - --On the shelf above the fryers, 3 bowls used for saucing the chicken wings had food debris on the inside. Manager said they had not been used since yesterday. COS: Manager moved the bowls to the 3 compartment sink to wash. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_6_50111 - --The cabinet under the south soda fountain has had water leak on it and it is falling apart and is starting to have mold/mildew grow. KDA_Defacto - --Chicken Wing: 181.7F Sauce: 177.1F --Salad Bar Eggs: 42.4F Pasta Salad: 42.8F Waitress Area Bud Light Cooler (no PHF): 38.2F Pepsi Cooler (no PHF): 42.1F Pepsi Cooler (under registers) Lettuce: 43.4F Pasta Make Table Pasta: 38.9F Sliced Tomatoes: 40.6F (Bottom Empty) Pizza Make Table Diced Tomatoes: 40.4F Sauce: 40.1F Chicken: 40.6F Walk in Cooler Ham: 37.8F --Warewasher: 100 parts per million chlorine. --Wiping Cloth Bucket: 200 parts per million quaternary ammonia.	08/26/2015	9	Regular	Out
Details not available.	09/08/2014
Details not available.	05/27/2014
Details not available.	06/17/2013

KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60211C - PHF/TCS Food Contact Surface Cleaning Frequency (every 4 hours) If used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.

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PIZZA HUT, 307 N ANDOVER RD, ANDOVER, KS - Restaurant inspection findings and violations

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