Pizza Hut

EHS observed ice build-up around walk-in door. PIC to fix 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed the make table unit for the pizzas was not holding the appropriate temperature for the food stored there. PIC informed EHS that make table is turned off at night to prevent it from freezing. When EHS entered facility, PIC stated that store just opened due to have technical issues. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Informed PIC to place food items on ice until make table cools down. This must be corrected by 04/22/25

Upon entering facility, EHS observed female employee without hairnet prepping wings in fryer area in main kitchen. i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

PIC informed employee to place on hairnet. This was COS

EHS observed the most recent inspection score of 91 not posted for public viewing. A score of 92 with date of 8/30/23 is currently posted.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Informed PIC to ensure that most recent inspection score is always posted. This must be corrected by 11/8/24

Observed facility with ice build up on walk in freezer floor and condenser units

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. PIC informed EHS that employee that cleans WIF just walked in. This was COS.

EHS observed the need to clean food debris under oven racks. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have oven cleaned. This must be corrected by 11/12/24

Observed the bathroom handsink with a water temperature not exceeding 71F. (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. EHS informed PIC of the need to have the issue addressed ASAP; EHS will follow up. All other handsinks have hot water.

Observed pans and containers wet-stacked on shelving. (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. EHS informed PIC that items are to be air-dried before stacking.

Observed facility with ice build up on walk in freezer floor and condensor units. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to address the issue with the walk in freezer.

Observed one of the facility's warming cabinets not maintaining temperature as the handles were broken on the unit. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed PIC of the need to have the unit fixed; PIC stated that the handles have been ordered.

Observed one of the facility's warming cabinets not maintaining temperature as the handles were broken on the unit. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed PIC of the need to have the unit fixed; PIC stated that the handles have been ordered. EHS informed PIC not to use the unit as the temperature can not be maintained in its current state.

Observed one of the facility's warming cabinets not maintaining temperature as the handles were broken on the unit. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

EHS informed PIC of the need to have the unit foxed; PIC stated that the handles have been ordered. EHS informed PIC not to use the unit as the temperature can not be maintained in its current state.

Observed door not closing on the REF across from the prep cooler; unit may need a new gasket. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to replace the gasket.

Observed facility's need to clean holding racks and bins at each prep station as they are covered in residues; bins are holding prep items or single service items and the need to clean inside the warming cabinets and the pizza oven. d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean the noted areas.

Observed facility's need to clean dough trays thoroughly as the non-food contact portions are still greasy. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS informed PIC of the need re-wash trays and assure that they are clean to sight and touch.

Observed facility's need to clean walls and flooring from sticky substances or debri; change out water damaged ceiling tile; and water pooling inside light fixture in the walk in cooler. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to address the noted issues.

Observed sliced bell peppers and sliced onions on the pizza line with a discard date of 8/30. h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. EHS informed PIC, PIC stated that the worker forgot to change the label. EHS then questioned on whether the facility was re-using containers. PIC then looked at the items in question and stated that they were old.

Observed facility with ice build up on walk in freezer floor and condensor units. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to address the issue with the walk in freezer.

Observed facility's need to clean dust accumulation from ceiling tiles on pizza line,replace non-absorbent tile on pizza line, and the need to clean the mold-like substance from the wall in the walk in cooler near the walk in freezer door. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean ceiling tiles and replace random absorbent tile on prep line to non-absorbent.