PIZZA HUT, 907 N G ST, WELLINGTON, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- 4-302.14 - --The chlorine test strips for the dishwasher expired 5/1/15. The quaternary ammonia test strips in a wall holder near the pizza prep area expired 6/1/15 (note, the other quaternary ammonia test strips near the 3 vat sink do not expire until 2016).
- KDA_3_30212 - --At the pizza make table there is an unlabeled container with a white substance inside. An employee said this was pretzel salt. Above a prep table there is an unlabeled small bottle with a yellow liquid inside. The manager said this was food equipment lubricant. Sitting on a prep table there is a large unlabeled bottle with a yellow liquid inside. The manager said this was cooking oil.
- KDA_3_30412A - --The scoop handles in the cheese and crumbled meat pizza toppings are in direct contact with the food.
- KDA_3_50118A3 - --In the pizza make table there is a tub of ready-to-eat meatballs that is dated Thaw 8/13, Ready 8/14, Discard 8/20. The meatballs in this container are open/removed from their original container. COS - the manager corrected the discard date to 8/19. Explained that the meatballs were dated for one day too many.
- KDA_3_50119B2 - --There were two pizzas at the buffet that had time stamps marked for 6:30 and 5:00. Per the employees, the pizzas had been out from approximately 12:00pm to current. It was 12:12pm when the time stamps were found. COS - the manager corrected the time stamps, put fresh pizzas out, and discarded the old pizzas. He explained that Pizza Hut policy is that the pizzas only be kept for 20 minutes on the buffet before they are replaced.
- KDA_4_20211A2 - --The lid to the meatball container is cracked. The jalapeno container is chipped on one handle. There is a cracked plastic container on a shelf of clean dishes. COS - the manager replaced all of these.
- KDA_4_60111A - --The jalapeno container has sticker residue on the outside of the container. This was identified as remaining from previous labeling on the container. Corrected on Site (COS) - the jalapenos were put into a new container and this one moved to ware washing. The bread container has sticker residue remaining on the outside of the container. This was identified as remaining from previous labeling. COS - the bread was removed and the container moved to ware washing. There is a stainless steel pan in a stack of pans near the pizza preparation area. This pan is being stored as clean and has sticker residue remaining on the outside of the container. COS - moved to ware washing. On the rack of clean dishes near the dishes there are 6 containers that have sticker residue on the outside of them. COS - these were moved to ware washing.
- KDA_4_60111C - --The vent hood above the fryers has an accumulation of grease buildup in it. The fan sitting near the pizza make table has dust accumulation on the fan cover. The fan covers in the walk-in-cooler have an accumulation of dust on them. There is dirt/debris on top of the dishwasher.
- KDA_4_90311B - --At the clean dishes rack there is a stainless steel container being stored as clean, neither covered nor inverted. There are stacks of plates on the top shelf of a dish rack that are being stored neither covered nor inverted.
- KDA_4_90311C - --There are two stacks of plastic single-use lids in the waitressing area that are being stored outside of their original protective packaging, neither covered nor inverted. COS - the manager inverted.
- KDA_7_10211 - --There is an unlabeled silver pan with silverware soaking in a liquid at the dirty dishes counter. Employees said the silverware are soaking in sanitizer prior to being washed. COS - the pan was labeled.
- KDA_Defacto - --Pizza cooked for hot holding - 176.4 F --Pizza Make Table: Cheese - 41.3 F Cooler Under Make: Ham - 35.6 F Walk-in-Cooler: Shredded Lettuce - 42.8 F Sandwich Make Table: Sliced Tomatoes - 39.8 F Windowed Cooler (Waitressing Area): Chopped lettuce - 43.8 F --Steam Pot (Buffet): Sauce - 165.9 F Steam Pot (Kitchen): Sauce - 139.8 F --The hand sink near the dishwasher took several minutes to heat up to 98.3 F. Later on in this inspection, the water was flowing very slowly at this sink when it was running much faster when the inspection began. The manager said he would have this sink checked to ensure it is working correctly. --Wiping cloths stored in 200ppm sanitizer.
|
08/13/2015 | 12 | Regular | In |
| Details not available. | 12/05/2013 | | | |
Violation descriptions:
- 4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
- KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- KDA_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
- KDA_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is marked to indicate a date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
- 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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
- 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_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_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
- KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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