PIC has eliminated drop key service. Plumbing at back handwashing has been corrected. PIC is addressing facility repairs to corporate in next months meeting. PIC to work with EHS on corrections.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several employees require food handler cards. Facility has 2 weeks to have all food handler cards current. City ordinance requirement.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Physical Facilities in Good Repair (repeated violation)
Observation: Facility is not maintained in good repair. Observed holes in walls, drywall tape coming off of ceiling, paneling bulging from wall at entering the kitchen behind service area, paneling around self service area coming off, and coved tile where floor meets wall some areas are broken at back of kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned. Ceiling vents in dishwashing are and above prep area observed to have dust build up which can contaminate foods and clean tableware/equipment
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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04/05/2016 | Follow-up | |
No visible sign of pest/rodent infestation. Cleaning has improved from some previous visits.But some more detail needs to be addressed with doors and handles of equipment as the microwave Facility has 2 weeks to have food handler cards up to date and the air gap corrected and 30 days to have other observations corrected.
- Person in Charge
Observation: According to PIC deliveries are drop key. Employees are not visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt. Have deliveries made during operating hour or have arrangements to have deliveries observed.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several employees require food handler cards. Facility has 2 weeks to have all food handler cards current. City ordinance requirement.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). EHS observed a few badly dented can in walk in refrigeration. EHS explained what to look for. PIC removed items to be used and placed in area for returns.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level at the back handwashing sink by the walk in is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed utility service line or pipe under handwashing sink by the walk in obstructs or prevents cleaning of (floor, wall, ceiling). Observed plumbing attached to the floor preventing cleaning.
Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Facility is not maintained in good repair. Observed holes in walls, drywall tape coming off of ceiling, paneling bulging from wall at entering the kitchen behind service area, paneling around self service area coming off, and coved tile where floor meets wall some areas are broken at back of kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. Ceiling vents in dishwashing are and above prep area observed to have dust build up which can contaminate foods and clean tableware/equipment
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/22/2016 | Routine | |
Ehs discussed areas of concern as ceiling walls and shelves which required a cleaning schedule. Also area at the back prep area for wings which hood unit needs cleaned on top, ceiling, above and in hood.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler cards have expired per PIC.
Correction: Train all employees in food safety as it relates to their assigned duties. Facility must update all food handlers no later than two weeks from this inspection date.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility is in need of cleaning. Observed walls, shelves, floors under equipment and ceiling with build up of debris. This has been noted on previous inspection.Recommend a cleaning schedule to be established and accomplished. Also floor fan in kitchen observed food debris. Clean fan or it must be removed.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. Observed build up of black dust and debris in hood system. Also ceiling vent for HVAC need cleaned due to blowing dust.
Correction: Maintain hood system vent filters in a clean condition.
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11/12/2015 | Follow-up | |
Operator states Pizza Hut has implemented new process as of January 2015 for tomato sauce which can be held at room temp. The variance has not been approved through the state health department so it can be utilized at room temp until the approval process has been complete. PIC discard all room temperature tomato sauce. Update food handler cards and clan facility to prevent pathogen growth and prevent harboring conditions for pest and rodents.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler cards have expired per PIC.
Correction: Train all employees in food safety as it relates to their assigned duties. Facility must update all food handlers no later than two weeks from this inspection date.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sausage, pork sausage, chicken, pepperoni, ham, tomatoes and beef cold holding at improper temperatures. Some items were placed in walk in refrigeration based on time placed in prep unit and many items were discarded due to time placed in prep unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in refrigeration and one of the reach in freezers is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Repair right away to ensure unit temps are maintained.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled. Recommend a daily cleaning schedule for cooking and baking equipment.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities in Good Repair
Observation: Buckling of panel wall in service area and broken counter at service area is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility is in need of cleaning. Observed walls, shelves, floors under equipment and ceiling with build up of debris. This has been noted on previous inspection.Recommend a cleaning schedule to be established and accomplished. Also floor fan in kitchen observed food debris. Clean fan or it must be removed.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Observed build up of black dust and debris in hood system. Also ceiling vent for HVAC need cleaned due to blowing dust.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Observed mop hung with mop head upwards. Ensure mop head is hanging downward to prevent contamination of handle as it dry.
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.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests Various flys observed in facility. Treat facility right away with a certified pest controller.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/10/2015 | Routine | |
Ensure that all food workers and servers have current foodhandler card and send information to the EHS office. A dating system is in process but some items were missed. Make sure you stay on top of proper dating of food items and watch shelf life dates and ensure foods are not served past the dates.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under fryer and on doors and handles of microwave and stoves etc...
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent harboring conditions for pest and rodents and pathogen growth.
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02/24/2015 | Routine | |
- Dishwasher area needs a deep clean (walls, ceiling and floors).
- Wood cutting board needs to be replaced and stored in proper area.
- Coolmaster fan located near pizza prep unit needs to be cleaned and / or removed.
- Vent hood needs to be cleaned.
- Please replace lights over pizza prep unit area.
- Found great date-labeling system.
- Ice machine needs a deep cleaning,
- A thorough cleaning of dry storage area is suggested.
- Please ensure that all employees have health cards and are aware of employee health policy.
- Overall, good job.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food - Miscellaneous Sources of Contamination
Observation: Food contact surface found on top of unclean surface (microwave).
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: dishes that were cleaned found with food debris on it.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Dishes 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Lower level of metal storage shelf is broken and product on shelf is being stored below the six inch rule.
Correction: Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Prohibitions
Observation: Pre-made unused pizza boxes stored next to trash cans. Some boxes found touching the trash can.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No splashquard on handwashing sink in rear of building.
Correction: Please install splashguard to handwashing sink.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
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02/24/2014 | Routine | |
No violation at time of inspection
No violation noted during this evaluation. | 07/24/2013 | Risk Factor | |
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