- Outer openings are protected
Observation: The front pedestrian door was not insect/rodent tight.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The hood filters above the fryers were soiled.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The interworkings of the ice machine was soiled.
- Sanitization methods - hot water, chemical
Observation: The chlorine sanitizer at the dish washing machine was not adequate to properly sanitize food contact surfaces. - ECOLAB was called at time of inspection, ECOLAB representative was on their way to the store.
- Air drying of equipment and utensils
Observation: There was wetnesting of clean food containers.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The wall behind the dishwashing machine was soiled. There were some areas where the floors were soiled along the wall.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The exterior of the dishwashing machine was soiled. There was soiled shelving.
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02/12/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There were soiled shelving units near the oven and handsink were soiled.
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08/07/2014 | Other |
- Sanitization methods - hot water, chemical
Observation: The dishwashing machine did not adequately sanitize dishes with chlorine sanitizer.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The walls and floors near the fire site were heavily soiled.
- Air drying of equipment and utensils
Observation: There were dripping wet dishes on the clean dishes shelving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelving near the fire site was heavily soiled.
- Using a handwashing sink- operation and maintenance
Observation: The handsink near the fryer had standing water and did not drain properly.
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08/06/2014 | Other |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Throughout, the floors along the walls and underneath equipment were soiled.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Throughout, there were dusty ceiling tiles and vents.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The interworkings of the ice machine was soiled.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Cutting surfaces maintained
Observation: There were cutting boards in bad repair.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment were soiled
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: A thin tipped thermometer was not observed at establishment.
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes.
- Outer openings are protected
Observation: The front patron door was not insect/rodent tight.
- Sanitizers
Observation: The chlorine sanitizer at the dishwashing machine exceeded the required concentration. PIC called EcoLab at time of inspection.
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03/14/2014 | Routine |
- Outer openings are protected
The patron entrance doors are not insect/rodent tight.
- Equipment and utensils-durability and strength
There are uncovered pizza spatulas. There are plastic food containers in bad repair. The box toppers are uncovered. There are plates and single service lids are not inverted. Tableware is wrapped with the food contact ends exposed to the environment.
- Bare hand contact with ready to eat foods
Employee made bare hand contact with a box topper when boxing a pizza. - Discussed the importance of not touching the box topper with bare hands.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood filters are soiled.
- Dispensing of single-service and single-use articles
There are uncovered pizza spatulas. There are plastic food containers in bad repair. The box toppers are uncovered. There are plates and single service lids are not inverted. Tableware is wrapped with the food contact ends exposed to the environment.
- Linens- cleaning and storage
There are uncovered pizza spatulas. There are plastic food containers in bad repair. The box toppers are uncovered. There are plates and single service lids are not inverted. Tableware is wrapped with the food contact ends exposed to the environment.
- Posting of a valid license
*Repeat Violation* The most recent inspection report is not posted near the license for customer viewing.
- Laundry facilities
requirement, location, and use
- Miscellaneous sources of contamination
There is a container of butter not covered.
- equipment food contact surfaces and utensils clean to sight and touch.
The condenser fans in the walk-in coolers are dusty. Pizza racks and shelving are soiled. The exteriors and handles of equipment are soiled, especially the dishwasher. The hoods are soiled. There are light diffusers in bad repair.
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04/12/2013 | Routine |
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