Pizza Hut #2047 Degrades its Sanitary Rating

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over wait prep area.

High Priority - 1 Live, small flying insects in kitchen, food preparation area, or food storage area. By fry area.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Waitress brought dirty dishes to dish area then made drinks.

Basic - Fan cover in walk-in freezer has accumulation of ice buildup.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Intermediate - Paper towel dispenser at handwash sink in disrepair unable to dispense paper towels.

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**

Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**

Basic - Walk-in cooler gasket torn/in disrepair.

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce made on 12/3/15 still at 46°.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Salad bar. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Front hand sink next to ice machine.

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Data plate reads min of 125° f. Machine operating at 110° f.

Basic - Ceiling in disrepair by pizza make table .

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 43° F, pasta 44° F in walk in cooler , manager moved both to walk in freezer to rapidly cool . Sauce corrected at 41° F, noodles still cooling.

Basic - Food stored in dry storage area not covered. Tea bags **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm

Basic - Floor tiles cracked, broken or in disrepair. By drink machine area .

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta at 44° F, made yesterday .

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Basic - Clean cups/glasses not properly air dried - wet nesting.

High Priority - Cut lettuce not cooled to 41 degrees Fahrenheit within 4 hours of the time cut. Cut lettuce at 46° F, prepped approximately at 9:30 .

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salad prepped at 9:30 still at 46° F.

Basic - Working containers of food removed from original container not identified by common name. Oils.

High Priority - Employee touched soiled clothes and then engaged in food preparation with pizza dough.

Basic - Observed: In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cheese and beef. **Repeat Violation** Priority: Basic

Basic - Observed: Old labels stuck to food containers after cleaning. **Corrected On-Site** Priority: Basic

Basic - Observed: Fan cover in walk-in cooler has accumulation of dust/debris. Priority: Basic

Critical - Working containers of food removed from original container not identified by common name. Cinnamon **Corrected On-Site**

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Cheese in reach in cooler. **Corrected On-Site**

Critical - Observed employee improperly washing hands. Observers employee fail to wash hands for the required amount of time. **Corrected On-Site**

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed buildup of mildew like substance in the interior of ice machine.

Observed build-up of dust or dirt on nonfood-contact surface. Fan in kitchen by ice machine.

Critical - Vacuum breaker mising at hose bibb. Back flow prevention device missing at hose faucet. **Corrected On-Site**

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed taco pizza at 118 degrees , pepperoni pizza on buffet line at 131 degrees fahrenhiet; not out of temperature 4 hours. Manager discarded. Corrected On Site.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine/wiping cloths. Corrected On Site.

Observed residue build-up on shelving racks for clean equipment. Repeat Violation, 2/28/12.

Observed residue build-up on shredded racks for clean equipment.

Critical - Observed buildup of black mildew like substance in the interior of ice machine.

No Violations Were Observed

Observed old labels stuck to food containers after cleaning. Corrected On Site.

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Critical - Hotel and Restaurant license not properly displayed.

Observed gaskets/seals on cold holding unit in poor repair, #1.

Equipment and utensils not properly air-dried. Plastic glassware. Corrected On Site.

Observed utensils stored in crevices between equipment. Corrected On Site.

Wet mop not hung to dry. Corrected On Site.

Critical - Observed expired Food Manager Certification. Gae Peterson expired 2/22/10. Shevis not working by herself until she is recertified.

Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees in ladies restroom.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles. In kitchen. Repeat Violation.

Critical - Observed cases of beer stored on floor in walkin cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs at 46 degrees and cheese at 49 degrees at salad bar.Repeat Violation.

No Violations Were Observed

Clean utensils, not stored inverted or in a protected manner. Repeat Violation.

Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.

Critical - No Certified Food Manager for establishment. Repeat Violation.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles. Repeat Violation.

Critical - Observed dented/rusted cans.

Critical - Observed encrusted material on can opener.

Observed floor and wall junctures not coved. Repeat Violation.

Observed food debris accumulated on kitchen floor. By dish machine. Repeat Violation.

Critical - Observed food stored on floor. Case of cheese sauce in walkin freezer.

Critical - Observed hand wash sink used for purpose other than washing hands. Repeat Violation.

Observed open dumpster lid.

Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.

Wet mop not hung to dry.

Violation: 36-08-1Observed floor and wall junctures not coved.

Violation: 36-15-1Observed food debris accumulated on kitchen floor.

Violation: 37-04-1Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Violation: 53A-07-1No Certified Food Manager for establishment. This violation must be corrected by : 11-19-08.

Carbon dioxide/helium tanks not adequately secured.

Clean utensils not stored inverted or in a protected manner.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - No Certified Food Manager for establishment. This violation must be corrected by : 11-19-08.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed buildup of slime on soda dispensing nozzles.

Observed floor and wall junctures not coved.

Observed food debris accumulated on kitchen floor.

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Critical - Observed live flies in kitchen.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad,buffet, 45 degrees.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.