Health Report #110107

Establishment Name: Pizza Hut
Report Date: 04/06/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Eating, Drinking or Tobacco Beverage container dishwashing area Not covered Observed an open beverage cup (half full) on prep table in back kitchen area when i arrived for inspection. After staff realized i was conducting an inspection, an employee placed lid on open cup, but no straw. All employee beverage cups in kitchen must have a lid and straw so employees do not contaminate their hands on the open portion of cup (where you drink from) at any time. Corrected by educating staff on proper eating and drinking procedures in kitchen and foodborne illness risk factors. Critical corrected.
Critical When to Wash Employee(s) Back prep area Did not wash hands After eating, drinking, smoking Observed food employee eating in back kitchen area then remove pizza from oven and slice without washing hands in between. Employee did put plastic gloves on before handling food, but no handwashing as required. Improper handwashing and poor employee hygiene are the leading causes of foodborne illness transmission. All staff must wash their hands before handling or prepping food and any other time their hands may be contaminated (such as eating). Also, staff must wash their hands when switching between tasks in kitchen. Corrected by educating all staff on proper handwashing procedures (including how and when to wash). Critical corrected
Normal Clean Sight/Touch-No Accum/Enc Non-food contact surface(s) outsides of equipment Oven pizza oven Soiled Observed pizza oven surfaces (conveyor, catch plate at end of oven line) soiled with a heavy accumulation of food debris (pasta noodles, pizza toppings). To correct, please clean now and on a more frequent schedule
Normal Cleaning, Frequency/Restrictio Physical facilities/structures walls dishwashing area wall With accumulation of debris Observed floors (under equipment) and walls in clean dishware rack area (near dishmachine) with an accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule
Normal Containers Identified with Com Food item(s) throughout entire facility Not identified Observed several unlabeled food containers (red pepper, parm. Cheese, dessert toppings) on various shelves throughout facility. All working containers of food (such as spices and toppings) must be labeled with food common name for proper identification.
Normal Equipment, Cleaning Frequency Warewashing equipment dishmachine Dishwashing machine Not cleaned Through out the day as necessary Observed top and sides of dishmachine (exterior) with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule
Normal Fixed Equipment, Spacing/Seali Fixed equipment dishwashing area drainboard Not sealed to adjoining Wall(s) Observed dishmachine drainboard not sealed to wall allowing water and debris to collect behind dishmachine area. To correct, please seal all drainboards to wall as soon as possible
Normal Manager Certification N/A N/A N/A Facility does not have a serv safe certified manager on-site (pic not sure if store manager is certified or not). If someone is serv safe certified, please fax copy of certificate to carl walczesky at 734 222-3930 to correct violation. If no one is certified, must correct within 90 days
Normal Thawing Frozen food(s) for thawing Back kitchen area handsink Stored in water That is standing Observed pan of bagged pasta sauces being thawed in stagnant water in handsink in back kitchen area. All phf must be thawed under refrigeration or under cool running to water to prevent the accumulation of bacteria
Normal Using a Handwashing Sink Handwashing sink(s) Back kitchen area handsink Used for culinary purposes Observed pan of bagged pasta sauces thawing in handsink in back kitchen area. All handsinks are to be used for handwashing only. Do not set items in or on any handsink at any time