PIZZA HUT #405039

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: STORAGE RACKS THROUGHOUT PREP AREA, INSIDE WALK-IN COOLER, INSIDE PROOF BOX (WITH DRIED FOOD DEBRIS AND GREASE ACCUMULATION), INTERIOR SURFACE OF MOPSINK, PREP COOLER DOOR HANDLES WITH GREASE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE, COOKING EQUPMENT (FRYER, STOVE, OVENS ETC.), INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS, PIPINGS AND ELECTRICAL CONDUIT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND AROUND DISHMACHINE, UNDER COOKING EQUIPMENT (FRYERS, STOVE, OVEN ETC), UNDER STORAGE RACKS, FLOORS THROUGHOUT WALK-IN COOLER AND IN WALK-IN FREEZER.--------NOTED SOME LITTER ON GROUND UNDER GARBAGE DUMPSTER IN REAR OUTSIDE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.--------MUST DETAIL CLEAN ALL FLOOR DRAINS IN FOOD PREP AREA TO PREVENT INSECT HARBORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN WALLS IN FOOD PREP AREA WITH DRIED FOOD SPILLAGE.--------MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST AND GREASE BUILD-UP AND ALSO CONDENSER LINE WITH MOLD-LIKE BUILD-UP INSIDE WALK-IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR SLOW DRAINING 2 EXPOSED HANDSINK IN PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE PIZZA HOT HOLDING UNIT BEHIND FRONT SERVICE COUNTER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER (BY THE OFFICE) TO PREVENT RODENT AND INSECT HARBORAGE-----MUST REORGANIZE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: STORAGE RACKS THROUGHOUT PREP AREA, INSIDE WALK-IN COOLER, INSIDE PROOF BOX (WITH DRIED FOOD DEBRIS AND GREASE ACCUMULATION), INTERIOR SURFACE OF MOPSINK, PREP COOLER DOOR HANDLES WITH GREASE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE, COOKING EQUPMENT (FRYER, STOVE, OVENS ETC.), INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS, PIPINGS AND ELECTRICAL CONDUIT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND AROUND DISHMACHINE, UNDER COOKING EQUIPMENT (FRYERS, STOVE, OVEN ETC), UNDER STORAGE RACKS, FLOORS THROUGHOUT WALK-IN COOLER AND IN WALK-IN FREEZER.--------NOTED SOME LITTER ON GROUND UNDER GARBAGE DUMPSTER IN REAR OUTSIDE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.--------MUST DETAIL CLEAN ALL FLOOR DRAINS IN FOOD PREP AREA TO PREVENT INSECT HARBORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN AND MAINTAIN WALLS IN FOOD PREP AREA WITH DRIED FOOD SPILLAGE.--------MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST AND GREASE BUILD-UP AND ALSO CONDENSER LINE WITH MOLD-LIKE BUILD-UP INSIDE WALK-IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR SLOW DRAINING 2 EXPOSED HANDSINK IN PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE PIZZA HOT HOLDING UNIT BEHIND FRONT SERVICE COUNTER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER (BY THE OFFICE) TO PREVENT RODENT AND INSECT HARBORAGE-----MUST REORGANIZE.