PIZZA HUT

Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer is on order.

Basic - Bathroom facility not clean. Hand sink soiled .

Basic - Floor area(s) covered with standing water, under dish machine. Operator removed water . Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving and Beverage-Air low boy unit, next to fryer, soiled with grease and grime.

Basic - Wall behind fryer baskets soiled with accumulated grease, food debris, and/or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in cooler by pizza station cooked vegetables (53F - Cold Holding); cooked pasta (53F - Cold Holding), operator instructed to discard . More than 4 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelving soiled food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Thomas .

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, by rear door,

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

Basic - Floor soiled/has accumulation of debris, under three compartment sink.

Basic - Wall soiled , next to fryers, with accumulated grease, food debris, and/or dust.

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

Basic - Floor tiles missing and/or in disrepair, by walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryer soiled with grease and food denris,

Basic - Objectionable odors in bathroom o.

Basic - Walk in cooler soiled/has accumulation of debris.

High Priority - Food employee wiped hands on clothes, after handling food, and did not wash hands as worker proceeded to handle food. Educated operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline makeline Alfredo sauce (50F - Cold Holding); chicken (45F - Cold Holding); for 1 hour, operator instructed to keep lid closed and refrigerate food . 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves soiled with dirt.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee front line handwash sink.

Basic - Ceiling/ceiling storage area tile shows damage or is in disrepair.

Basic - Floor soiled/has accumulation of debris, under cooking equipment l

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt.

Basic - Wash ware wall area soiled with accumulated grease, food debris, and/or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Exterior side if reach in cooler by walk in cooler and walk in cooler door.