Discussed with the person in charge:
- Ensure the health department is contacted prior to beginning any remodeling of the facility kitchen
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit, Pizza Prep – PP
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the warewashing area is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Several stainless steel food containers on the storage rack in the back of the kitchen were observed soiled to sight and touch. PIC stated all items will be washed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several stainless steel food containers on the storage rack in the back of the kitchen were found stacked while wet after cleaning and chemical sanitization. PIC stated that all items will be washed and sanitized.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the dishmachine.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Physical Facilities in Good Repair
Observation: Observed the floor tile grouting not maintained in good repair in the warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/24/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Facility is clean, well organized and well maintained.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza screens and pans were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Wings' bowls, adjacent to the WIC, were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Storage of soiled spatulas was adjacent to clean spatulas at the pizza cutting station. Operator took the entire container of spatulas to the dishwashing area for cleaning and sanitizing.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps at the back door closest to the ice machine.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. Light fixture cover, over the prep unit, is in disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/14/2014 | Routine | |
Received phone call from Fredericksburg Police on 11/29/13 that there was a fire at the Pizza Hut. Tried several times to call the Pizza Hut but did not get an answer so I drove to the facility to inspect.
The fire originated at the furnace in the back room. Fire extinguishers had been used by the fire department but there was no evidence that anything had gotten into the kitchen or on the supplies. The
furnace was shut down. There is a separate furnace for the rest of the facility so they were able to reopen.
No violation noted during this evaluation. | 11/29/2013 | Other | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
This risk based assessment was conducted in response to complaint received Nov. 6, 2013.
Operator called for repair service to the pizza prep unit during this investigation. Company will come out tomorrow morning to service this unit. Until the unit is operating properly, temperatures will be taken of these PHF (held on ice) hourly to ensure they are being held at 41'F for lower. Temperature check at pizza prep 45 min later - ham 43'F, prepcooked sausage 38'F and cooked chicken 41'F.
Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Quaternary ammonium sanitizer (Kay) measured 150 ppm in the wet wiping cloth bucket at the prep area.
Discussed with operator:
1. rotate out pizza pans when they are observed with carbon build-up
2. potentially hazardous food items on the buffet, such as pizza and pasta alfredo are held for 20 minutes
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza Prep - Precooked Sausage 45'F, Ham 47'F, Cooked Chicken 49'F, and Bacon 48'F - cold holding at improper temperatures. Operator put all all potentially hazardous food items in the Pizza Prep unit on ice in order to hold all these foods at 41'F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods, such as pizza and pasta alfredo, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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11/06/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard lining the selves in the back room pizza pan storage area is not corrosion resistant, nonabsorbent, and/or smooth. Person in charge removed the cardboard.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The lids on the pizza prep unit was observed in a state of disrepair and damaged. The hinges are damaged on two of the lids.
Correction: Repair the pizza prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled. Microwave was cleaned.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface inside of the bottom of the pizza prep unit has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several stainless steel bowls in the Wing Street area were found stacked while wet after cleaning and chemical sanitization. Pans were re-washed and spaced out to allow for drying.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: 1-there is a wall tile missing near the floor by the dish machine, 2-There are several missing ceiling tiles in the back room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Observed mops stored mop head down in the mop bucket and in the mop sink
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of stainless steel cleaner are not properly stored to prevent the contamination of equipment. Observed a spray bottle of stainless steel cleaner hanging from a shelf containing clean pizza pans.
Correction: Containers of stainless steel cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/08/2013 | Routine | |
This investigation was conducted due to a complaint received on Feb 4, 2013. For more information on the findings of this investigation, see complaint dated Feb 5, 2013.
Observed good handwashing procedures, cooking, cold holding temperatures, and food handling procedures.
Observed water on the floor adjacent to the dish machine due to a clogged floor drain. Operator had already put in a call for repairs prior to this investigation.
No violation noted during this evaluation. | 02/05/2013 | Complaint | |
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