Pizza Hut

Inspector's notes

Traditional wings and mozzarella sticks observed with an internal temperature of 49*F while being cold held inside the "traditional wing fridge" across from the make-line unit. The ambient temperature of the fridge was 49*F, confirmed with inspectors min/max after 20minutes, and the refrigerator thermometer inside the unit also read 49*F. The two containers of wings and one containers of Mozzarella sticks had been inside the unit overnight and it was unclear as to when the unit stopped working properly. PIC voluntarily discarded both products at time of inspection. PIC stated that they will submit a workorder for the unit and will not use it until it can hold an ambient temperature of 41*F or below. Establishment has other refrigerated units to use in the meantime. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Corrected at time of inspection.

Inspector's notes

Small gap/opening underneath the rear entrance doorway. Outer openings of a food establishment shall be protected against the entry of insects and rodents. Advised PIC to install a door seal strip underneath prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee with nail polish on observed making pizzas without wearing gloves. Advised employee to wash hands and put on gloves. Employee properly washed hands and put on clean gloves. Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. -- No paper towels or other approved drying device were located at the handwashing sink in the warewashing area and at the handwashing sink in the toilet room. The towels were refilled. ** Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials. It is known that wet hands transfer bacteria more readily than dry hands. The residual moisture found on the hands after washing allows for bacterial and viral transfer to food or solid surfaces by touch. The method in which hands are dried is a critical factor in reducing chances of cross-contamination by hands to food and environmental surfaces. ** For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System -- At the mop/utility sink there is a chemical dispenser connected to the faucet below the air vacuum breaker (AVB). The dispenser was disconnected. -- Note: Approved connections at mop sink faucets were discussed at the last inspection and the Department document regarding the same was provided at that time. Another copy of that document was provided to the establishment with this inspection. Correct By: Corrected At Time Of Inspection