Pizza Hut in Fairfield #1036, 7100 Aaron Aronov Drive, Fairfield, AL 35064 - Restaurant inspection findings and violations



Business Info

Restaurant: Pizza Hut in Fairfield #1036
Address: 7100 Aaron Aronov Drive, Fairfield, AL 35064
Total inspections: 3
Last inspection: Jun 22, 2012
Score
(the higher the better)

94

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Demonstration of knowledge: Approved course, other requirements met.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Permit, Report, Other properly posted. Administrative requirements, HACCP plan
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
  • Toxic or poisonous items; Medicines; First aid materials: Stored; Labeled; Used.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Nov 1, 2011 67
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Permit, Report, Other properly posted. Administrative requirements, HACCP plan
  • Storage, handling, drying of clean equipment, utensils.
Nov 21, 2011 92
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Storage, handling, drying of clean equipment, utensils.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Jun 22, 2012 94

Violation descriptions and comments

Nov 1, 2011

2-401.11 Store employee food in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles/personal drink on the table in the warewashing area/COS
JCDH 2.2 Provide food safety training for all food handlers as required/several cards expired.
3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH/temp on the unit is 46F. Ham at the make table temp 52F. Voluntarily discarded. Other PHFs temp.39-41F at the moment of inspection. Adviced to store PHFs in the WI cooler and bring out "as needed" or use an ice bath.
4-601.11 Wash, rinse, and sanitize fountain drink nozzles as often as necessary to keep free of slime mold and residue.
7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles/food release stored on the clean side of the 3 compartment sink, next to plates/COS
3-305.11 Store food at least 6 inches above the floor/container with pizza on the floor in WI cooler/COS
3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright/ice scoop on the top of the ice machine
4-602.11 Clean fan covers on RI coolers and/or RI freezers.4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue/clean sides of the ice machine.4-601.11 Clean inside the cabinets in the self service area, under the drink machine.
4-204.115 Repair temperature gauge for sanitizing rinse on dish machine.4-501.14 Clean dish machine and attached equipment from food leftovers/food trap is leaking-clean or replace.4-501.18 Change the wash, rinse, and sanitize solutions when dirty/change sanitize solution when almost empty.
5-501.11 Provide outdoor storage for refuse, recyclables, and returnables that is nonabsorbent, smooth, durable, leakproof, pest-resistant, and sloped to drain/cracked legs and sides of the dumpster/replace
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings/repair damaged ceiling.6-501.12 Clean ceiling and/or wall vent covers troughout the establishment.6-501.12 Clean RI freezer floor and floor in the hot holding unit.6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness/clean floors behind the equipment; clean drain under the 3 compartment sink
6-501.14 Clean restroom exhaust vent cover/clean and repair vent cover in the womens restroom.
6-501.14 Clean ventilation hood filters/dust in the hood above the pizza oven.
ADPH 420-3-22-.08 Post current permit in public view. Permit remains the property of JCDH/previous permit behind the computer, not in public view/COS

Nov 21, 2011

3-304.12 Store scoops left in potentially hazardous food with handles above the top of the food and the container/ice scoop on the ice
4-601.11 Clean bottoms of RI freezers.
4-202.16 Repair or replace damaged shelving in the hot holding unit.
4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination/celing plastic cover is broken and leaks/relocate storage shelves with clean trays.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings/6-501.11 Repair or replace damaged floor tiles.6-501.11 Repair or replace damaged or missing ceiling tiles/replace broken plastic light cover.6-501.12 Clean ceiling and/or wall vent covers/dusty vent covers throughout the facility
6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in food prep and ware washing areas/no light shield in the WI cooler. 6-202.11 Replace broken light shields/broken light shield in the kitchen area leaking on the clean trays//relocate tray storage to another area to prevent contamination.6-501.14 Clean air ducts and filters above pizza oven to prevent contamination from dust.
ADPH 420-3-22-.08 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH/COS

NOV2L25001791:maintain PHFs at 41/below. PHFs on the make tble temp 41F. Temp in the RI cooler delow is 39-41F. Lids are closed at the moment of inspection.NOV abated.NOV2L25001792: clean drink machine nozzels. Nozzels are clean. NOB abated.NOV2L25001795: food safety training. Employees have up to date cards.NOV abated.

Jun 22, 2012

4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.// RI coolers gaskets have mildew stains. 4-601.11 Clean cabinet.//Mildew stains on cabinet shelf underneath fountain drink machine. 4-602.11 Clean fan covers on RI coolers.//Dust buildup.
4-501.116 Provide test strips with color chart for chlorine sanitizer.// None available during inspection.//EHS provided chlorine strips. 4-204.115 Repair temperature gauge for sanitizing rinse on dish machine. 4-501.14 Clean dish machine and attached equipment.// Food buildup.
4-903.12 Relocate equipment or install a splatter shield to prevent contamination of utensils.// A stack clean pizza pans was stored next to handsink.//COS// Staff relocated pans
5-205.15 Repair plumbing.// Slow drains at hand sink near pizza cutting area and a handsinsk in the m. restroom.
6-501.18 Clean handsinks as often as necessary to keep them clean.// Dirty nozzles at handsinks and at warewashing area with slime /food buildup

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