Pizza Hut #4327, 4100 Se 14th St, Des Moines, IA 50320 - inspection findings and violations

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Business Info

Name: PIZZA HUT #4327
Address: 4100 Se 14th St, Des Moines, IA 50320
Phone: 515-285-3500
Total inspections: 2
Last inspection: 12/31/2015
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Inspection findings

Inspection date

Type
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: Soiled door handles on the walk-in cooler and freezer units. Also observed a portable rack on wheels used for kitchen operations that was stored in the utility room next to the warewash machine. Due to the exposed fiberglass insulation and the unsanitary condition of the utility room, the room needs to be closed off and not used for storage, or cleaned and protected from exposed fiberglass insulation.
  • Sanitization of food contact surfaces - before use and after cleaning
    Observation: The container of Chlorine sanitizer located at the warewash machine was empty at the time of inspection. A new container was installed and the unit appears to be working properly.
 12/31/2015Physical Recheck
  • Effectively washing equipment and utensils
    Observation: equipment such as the wing straight bowls were not effectively cleaned and remnants of food and oils were obvious by sight and touch. Additionally, the racks used for running the ware through the mechanical warewash machine are heavily soiled.
  • Miscellaneous sources of contamination
    Observation: parchment paper stored in close proximity of the pizza cutting table was contaminated with a large amount of pizza crust, toppings and oils . Parchment paper was disposed of for correction onsite. Also observed an in-use container of butter oil stored on top of a box of parchment paper on the shelf above the pizza prep table. The box and parchment paper were both saturated with oil and disposed of. Employees must be more aware of the sources for cross-contamination such as the two mentioned here.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: I observed soiled pots, pans, pizza rings, utensils, etc. Food contact surfaces such as pizza cutting knives, spatulas, cutting-boards, quality rings, bowls, etc., must be cleaned every 4-hours or held to proper temperatures required for food safety (41 or below, or 135 or above).
  • Warewashing equipment
    cleaning frequency, operation, use limitations, and clean solutions
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: the door handles going into the walk-in cooler and freezer are soiled and need to be cleaned routinely to prevent cross contamination, in addition to the pizza cutting table and area around it.
  • Capacity, availability, and pressure of hot and cold water
    Observation: there is very little water available to pre-rinse dishware before being placed in the warewash machine. What little water that is available is under little to no pressure. The chemical representative stated that the optimal water temperature for their detergent is between 130 and 135 degrees. The hot water was only 110 degrees at first check and approximately 130 degrees when checked again 45 minutes later.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: hangers used to store the pizza quality rings were observed heavily soiled. Initiated cleaning onsite for correction.
 11/17/2015Regular

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