3.4- Hard boiled eggs on salad bar had an internal temperature of 47°. Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth which could contribute to a food borne illness. Eggs were discarded during this inspection.
4.5/4.6- Ice machine guard is black and can opener blade is soiled. Clean and sanitize food contact surfaces clean to sight and touch.
4.4- Quaternary ammonium chloride residual in wiping cloth bucket at less that 100 ppm. Maintain QAC sanitizer at 200ppm to effectively sanitize food contact surfaces.
6.4- Walk-in cooler wall is deteriorating. Make any needed repairs to facilitate cleaning.
R4.5- Dish crate have been replaced although observed soiled dish crate under dish machine drain board. Continue replacing dish crates as needed.
4.5- Shelving in the back walk-in cooler is soiled/rusty. Clean or replace shelving as needed.
6.1- Provide missing light shield on walk-in cooler shelving to prevent possible contamination.
6.4- The floor throughout including floor and wall junctures and walk-in cooler are soiled. Clean the floor.
6.4/5.1- Faucet on the mop sink is leaking. Wall under water handle is soiled. Plumbing shall be in good repair. Clean the wall it is soiled.
6.1- Small hole in corner of back door. Monitor door and make any needed repairs sealing the hole to prevent possible pest entry.
4.4- Cutting boards are deeply scored. Once cutting surfaces can no longer be effectively cleaned it must be replaced or to be made smooth and easily cleanable.
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