Pizza Hut

Contact Information

2407 Washtenaw
Ypsilanti, MI 48197

Health Report - 03/05/2012 (1 critical incident(s))

(Critical) Observed rte pizza sauce in warmer in cooking area with an internal food temperature of 78-82f. Sauce was removed from wic and has been in unit for 30 minutes per pic. As stated in past, all phf must be rapidly reheated to 165f within 2 hours and then hot held at 135f (140f per pizza hut sops) or more. Please remember that the sauce warmer is designed to hold temperatures not for rapid reheating. Shift manager (mary kay) stated correct reheating procedures, but they were not followed this morning. Pic temporarily corrected violation by sending sauce through pizza oven and reheating to 170f at time of inspection. I will check this item at follow up inspection to ensure compliance. Please note: since this violation has been cited at 2 consecutive inspections, you are required to complete a risk control plan to help prevent this violation from recurring. Please complete plan and fax to carl walczesky at 734 222-3930 within 7 days. If same critical violation is cited at next inspections, you will be required to attend an administrative conference at the washtenaw county health dept. For enforcement actions. ,

Health Report - 09/14/2011 (1 critical incident(s))

(Critical) Observed container of rte pizza sauce in warmer in prep area with an internal food temperature of 85f. Sauce has been in unit for 1. 5 hours per pic. All phf must be rapidly reheated to 165f within 2 hours and then held at a minimum of 135f (140f per pizza hut sop's) to avoid holding food in the temp danger zone. Pic stated correct reheating procedures, but they were not followed this morning. Pic corrected by rapidly reheating pizza sauce to 165f then returning sauce to warmer at time of inspection. Critical corrected.

Health Report - 03/28/2011 (1 critical incident(s))

(Critical) Observed 2 knives in clean knife rack near pizza oven with an accumulation of debris (knives were not washed and sanitized after last use). All utensils must be washed, rinsed and sanitized after every use or throughout the day as required. Pic corrected by sending knives through dishmachine at time of inspection. Critical corrected

Health Report - 09/15/2010 (1 critical incident(s))

(Critical) Observed 2 significantly dented cans of pineapple on shelf in wic. All dented cans must be discarded or placed in separate area of kitchen to be returned to supplier for credit. Staff must be inspecting condition of incoming cans before stocking on shelf. Pic corrected by pulling cans off of wic shelf and placing cans in distressed merchandise area. Critical corrected

Health Report - 09/03/2009 (1 critical incident(s))

(Critical) Observed several pizza pans on clean dishware rack in dishwashing area with an accumulation of grease/debris. To correct, please ensure all pans and utensils are pre-washed and thoroughly washed in dishwasher. Employees need to inspect clean pans before placing on clean dishware rack and rewash as needed. Pic corrected by scraping all soiled pans and sending through dishwasher. Critical corrected.