PIZZA HUT #4652

High Priority - Live, small flying insects found 1 live fly next to dish machine

Basic - Accumulation of debris on exterior of warewashing machine.

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. 0ppm, chlorine bucket empty, staff replaced and primmed system, 100ppm Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Damaged and missing cove molding/drywall at rear of kitchen

Basic - Current Hotel and Restaurant license not displayed.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked chicken and Alfredo sauce in walk-in cooler, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepcooler across from oven - diced tomatoes (45F - Cold Holding); bbq beef (50F - Cold Holding), items moved to reach in freezer Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Procedures emailed to operator during inspection

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in same box with French fries in reach in freezer, placement corrected Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under storage racks near walk-in cooler. Grease buildup under fryers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on hood filters above pizza oven

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. Dishwasher (Chlorine 0ppm) Discussed using three compartment sink until the concentration is correct at the dish machine

Basic - -Walk-in cooler vent cover has accumulation of dust -vents throughout kitchen have accumulation of dust

Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed door during time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -ear buds on prep table Employee moved personal items during time of inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -measuring cups handle in mozzarella cheese at prep station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -green racks with pizza dough and oil have accumulation of food residue -sides of fryer have accumulation of grease -hood filters have accumulation of grease

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -coffee cup next to beverages served to public in glass reach in cooler at front counter -DQ blizzard stored in reach in freezer adjacent of fryers Coffee cup was removed during time of inspection. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 200 ppm Corrected On-Site Repeat Violation