| No violation noted during this evaluation. | 09/22/2015 | Follow Up LOC |
- Food employees hair is effectively restrained
Observation: W82. Pizza Hut food worker cutting and handing pizzas was not wearing any kind of hair restraint. Main kitchen mezzanine. Chef working with cooked slider hamburgers was not wearing any kind of hair restraint.
- Equipment location, installation, repair, and adjustment
Observation: N18 Hot dog rollers heating but not rolling. N19 Hot dog rollers heating but not rolling. 3. Lockwood hot box holding at 100F. Temperature turned to highest setting. 2. Randell 2 door cooler has a significant water drip and accumulation. Door does not seal properly when closed.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: 1. Quat sanitizer solution in the three compartment tested low, <150 ppm. 5.Quat sanitizer solution in the three compartment tested low, <150 ppm. Person in charge drained solution.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Philly meat (61F), Hotdogs (47F)&(51F) held in the reach in cooler at the philly grill portable unit were not maintained under proper cold holding temperatures. Person in charge was unsure how long the meat had been stored in the temperature danger zone and discarded the foods. No perishable foods will be held in cooler until repaired and holding correctly. W61 Ambient air blowing out(69F), perishable products were still holding around 42-43F. W62 Ambient air blowing out(70F),Hotdogs(58F) in the Raetone reach in cooler are not maintained under proper cold holding. Stand lead moved all perishable food items recently stocked to other coolers correctly cold holding. W61. Sour cream (70F) on ice bath. S60. Sour cream (69F) on ice bath. C261.Sour cream (60F) on ice bath. Ice baths were not sufficiently set up to ensure cold temperature control sour cream dispenser containers used on walking tacos. C161(30Hop)Sliced tomatoes(51F), fresh pico(47), Cheese sauce(58F) all on ice baths were not not maintained under proper cold holding. Person in charge went and found larger containers for the perishable items so more ice could be added to control temperature.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: S8. Hotdogs (120) hot holding in warmer drawers are not maintaining proper hot holding temperatures. C391.Hotdogs (122F) hot holding in warmer drawers are not maintaining proper hot holding temperatures. C161(30Hop) Cooked hamburgers (119F) holding in the hot box were not able to maintain proper hot holding temperature. Hot box had tripped the breaker so person in charge placed sterno containers inside hot box to try and control the temperature. Person in charge discarded the cooked hamburgers out of temperature. 3. Hotdogs (120F) hot holding in warmer drawers are not maintaining proper hot holding temperatures. Warmer was not turned on. Turned on by employee. 19. Hotdogs (133F) hot holding in warmer drawers are not maintaining proper hot holding temperatures. 6. Hotdogs (125F,127F) Cooked hamburgers(121F,115F) hot holding in warmer drawers are not maintaining proper hot holding temperatures. Warmer drawer temperature settings were observed set to medium. 2. Cooked hamburgers (106F, 120F) hot holding in warmer drawers are not maintaining proper hot holding temperatures. Procedures for holding temperatures need to be reviewed. Temperature loss observed from time of cooking, wrapping, and holding. 3. Pizza (106F) hot holding in display cases are not maintaining proper hot holding temperatures. 271. Fried chicken (120F) holding in hot boxes are not maintaining proper hot holding temperatures. Employee placed chicken back into fryer to reheat back up to 165F before returning to hot holding.
- Using a handwashing sink- operation and maintenance
Observation: S8. Hand washing sink located on the front concession line was blocked with a large plastic garbage can. Pantry 191. Hand washing sink located in pantry was blocked by a service cart stored in the room. Pantry 391. Hand washing sink located in pantry was blocked by a service cart stored in the room. 271. A metal pan stored on the hand washing sink in the back by flat top and fryers. Removed.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: 17. Pulled pork and chili were not reheated correctly per the Food Code. Employee placed foods in warmer at 7:45am. Inspector checked the temperature at 9:45am. Foods both were holding at (84F). Person in charge discarded food items. PC11. Two containers of taco meat were not reheated correctly per the Food Code. Employee placed foods in warmer at 7:00 am. Inspector checked the temperature at 10:00 am. Foods both were holding at (90F). Person in charge discarded food items.
|
09/05/2015 | Regular |
| No violation noted during this evaluation. | 09/17/2014 | Follow Up LOC |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Stand 17 Sliced tomatoes (47F) on ice bath in condiment container was not maintaining required cold holding temperatures of 41F or below. Ice was not sufficiently covering the side of the container, ice was only contacting the bottom of the container. Stand 9 Lettuce (55F) and shredded cheese (55F) on ice bath in condiment container was not maintaining required cold holding temperatures of 41F or below. Ice was not sufficiently covering the sides of the container, ice was only contacting the bottom of the container.
- Equipment location, installation, repair, and adjustment
Observation: External temperature display on food hotboxes in stand 2 and 3 are not working. Repair or add thermometers in the units. Quat sanitizer wall dispensers are mixing the solution strong (>400 ppm) in stands 11 and 13.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Stand 1 Hot dogs in the Alto Sham (119F, 125, 133F) were not maintaining required hot holding temperatures of 135F or above. Stand 2 Hot dogs in the Toast Master warmer (121F, 125F) were not maintaining required hot holding temperatures of 135F or above. Stand 4 Hot dogs in the Toast Master warmer (130F, 131F) Brats (124F) were not maintaining required hot holding temperatures of 135F or above. Stand 6 Wrapped Hamburgers in multiple hot holding drawers (104F, 108, 115F) were not maintaining required hot holding temperatures of 135F or above. Stand 10 Hot dogs in warming drawers (125F, 131F) were not maintaining required hot holding temperatures of 135F or above.
- Eating, drinking, or using tobacco
Observation: Stand 6 Several employee drinks with no lids or straws stored on the selves next to single service items by the three compartment sink. Stand 10 Employee nachos and drink with no lid were stored on the prep table by the super pretzel oven. Employee drinks need to be covered. Personal food items need to be stored to prevent cross contamination in kitchen prep areas.
- Plumbing system maintained in good repair
Observation: Hand washing sink in stand 2 drips after water is turned off. Leak observed from pipe under hand washing sink on the back line in stand 7. Leak observed under the hand washing sink on the front line by the coke machine in stand 7. Repair plumbing issues.
- Using a handwashing sink- operation and maintenance
Observation: Front line hand washing sink blocked by Pizza Hut employee and pizza cart holding uncooked pan pizzas that are loaded into the oven. --Observation: Food equipment stored in the hand sink basin by the hot dog grill in stand 17. Employee removed the items.
- Physical facilities maintained in good repair
Observation: Rain dripping through ceiling tiles by the Coke cooler in stand 8. Water pooling on the floor along the wall and base coving under the three compartment sink and ice machine in stand 8. Rain dripping through the ceiling tiles by the entrance door in stand 7. Rain dripping through the ceiling tiles onto the service counter in stand 5. Water pooling on the floor by the mop sink and along the wall and base coving stand 6. Repair rain leaks in stands.
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09/06/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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09/23/2013 | Routine |
- In-use utensils, between-use storage
Observed Menards bucket used as an ice container to transfer ice at stand 12. Observed ice scoop handle at stand 5 in contact with consumable ice.
- Hand and arm jewelry prohibition
Observed food employee wearing bracelets at stand 17. Observed food employee wearing watch at stand 19. Food employees removed bracelets. Corrected. Observed open brevages at south east corn dog stand. Food employees removed beverages. Corrected at time of inspection.
- Using a handwashing sink- operation and maintenance
Observed food equipment blocking hand sink at stand 3. Observed no paper towels for hand sink at stand 5. Observed ice bin blocking hand sink at stand 6. Corrected at time of inspection. Observed Pretzel spray bottle stored in hand sink at stand 3.
- Equipment and utensils-durability and strength
Observed Menards bucket used as an ice container to transfer ice at stand 12. Observed ice scoop handle at stand 5 in contact with consumable ice.
- Hand drying provided
Observed food equipment blocking hand sink at stand 3. Observed no paper towels for hand sink at stand 5. Observed ice bin blocking hand sink at stand 6. Corrected at time of inspection. Observed Pretzel spray bottle stored in hand sink at stand 3.
- Roasts held at a temperature of 130°F or above
Observed pizza hot holding between 127-133*F on this day at stand 1. Observed pizza at a temperature of 110*F at stand 3. Observed hot dogs hot holding between 127-130*F at stand 4. Observed pizza hot holding between 110-117*F at stand 9. Observed pizza hot holding at 127. Food employee stated that the circuit was broken and removed unit to a different outlet. Observed chicken strip at temperature of 130*F at stand 2. Food employees increased temperature of unit. Corrected at time of inspection. --Observed refrigeration unit at Cantina contained sliced tomatos at 44*F and shredded cheese at 50*F. Person in charge replaced product on this day and contacted maintenance. Observed shredded cheese at 46*F and 60*F at stand 3. Observed Raetone refrigeration containing product at temperatures between 45-50*F at stand 3.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observed broken thermometer at PC 11.
- Sanitization methods - hot water, chemical
Observed low or now sanitizer concentration at the 3 compartment sink. Person in charge instructed how to prepare sanitizer at the 3-compartment sinks. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Observed food employee wearing bracelets at stand 17. Observed food employee wearing watch at stand 19. Food employees removed bracelets. Corrected. Observed open brevages at south east corn dog stand. Food employees removed beverages. Corrected at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observed no test kit for quat sanitizer at stand 13.
- When to wash
Observed food employee touch apron after handling popcorn. Food employee removed gloves and washed hands before handling popcorn. Observed food employee touch hat with gloves on. Instructed food employee to remove gloves and wash hands. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observed Dorritos for walking tacos stored on the ground at stand 3. Food employee place box on counter. Corrected. Observed boxes of pretzels on ground at PC6. Person in charge contacted maintenance to bring crates to store boxes on. Corrected at time of inspection.
- Bare hand contact with ready to eat foods
Observed bare hand contact with ketchup. Person in charge voluntarily discarded product on this day. Corrected at time of inspection.
- Designated areas for employees
use of designated areas by employees
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09/07/2013 | Routine |
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