Pizza Hut #55309 Improves its Sanitary Rating

No Violations Were Observed

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

Basic - Gaskets with slimy/mold-like build-up. Pizza prep area. **Warning**

Basic - Single-service articles improperly stored. Made and unmade pizza boxes stored in waiting area. **Warning**

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. Chlorine 0 ppm. Advised operator to set up three compartment sink until dish machine is able to sanitize 50-100 ppm. Technician came before the close of inspection, chlorine corrected to 50 ppm. **Corrected On-Site** **Warning**

Intermediate - Manager provided proof of food manager certification but unable to read expiration date on certificate. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

High Priority - Back-flow preventer missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Spray bottle containing stainless not labeled. This bottle was immediately labeled by the mgr. **Corrected On-Site**

Basic - Baking/pizza pans have accumulation of black debris. Observed that all the regular and deep dish pizza pans have an accumulation of black debris on them. **Repeat Violation**

Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom, establishment has female employees.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed 3 thermometers that are not calibrated.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Baking/pizza pans have accumulation of black debris. Observed this violation on almost all deep dish and regular pizza pans.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed this on reach-in cooler door handles.

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. **Corrected On-Site**

Basic - Baking/pizza pans have accumulation of black debris.

Basic - Bowl or other container with no handle used to dispense food. Souffl cup used for breadstick seasoning.

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

High Priority - Live, small flying insects in food preparation area. Mop sink

Basic - Ceiling tile in disrepair.

High Priority - Toxic substance/chemical stored by or with single-service items. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.all ready to eat in reach in cooler 46 f thermometer lowering-

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler above 45 f-

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**

Drain cover(s) missing. Mop sink

Observed worn, torn and/or soiled floors/carpeting. Joint fixture-

Observed ceiling in disrepair. Several ceiling tile damaged -

Wet mop not hung to dry. Corrected On Site.

Critical - Observed an employee with long fingernails working with exposed food.

Observed utensils in poor condition. No handle on scoop in parmesan cheese

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Middle freezer by the back door

Drain cover(s) missing. Mop sink Corrected On Site.

Wet mop not hung to dry. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name.Oil Corrected On Site.Repeat Violation.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Cinnamon sugar

Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Hand washing checklist not completed each day-( monitoring procedures )-

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Corrected On Site.Repeat Violation.

Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.

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

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

Observed wall soiled with accumulated food debris.

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

Equipment or utensils not designed or constructed in a durable manner. Shelves ireach in cooler-

Observed utensils in poor condition. No handle in scoope-

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Shall use three compartment sink until repair

Critical - Observed soiled reach-in cooler gaskets.Repeat Violation.

Observed residue build-up on nonfood-contact surface. Walk in cooler shelve

Missing drain plug at dumpster.

Observed open dumpster lid.

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

Observed ceiling in disrepair. By the back door

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50ppm. operator will use 3 compartment sink until repaired

Wiping cloth chlorine sanitizing solution not at proper minimum strength. less than 50ppm Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets pizza station

Observed single-service items stored on floor. food boxes

Observed wall soiled with accumulated black debris in dishwashing area.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.

OBSERVED CEILING TILE MISSING.

OBSERVED COVE MOLDING MISSING UNDER 3 COMPARTMENT SINK.

OBSERVED DUST AROUND AC VENT.

OBSERVED WALL SOILED WITH BLACK DEBRIS IN DISH AREA.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Top of dish machine.

Observed ceiling soiled with accumulated dust.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

No copy of latest inspection report.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Top of dishmachine.

Critical - Observed flies on fly paper

Critical - Observed obstructed exits, stairs, hallways or egress. backdoor.

Critical - Portable fire extinguisher with no approved inspection tag.