PIZZA HUT RESTAURANT

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Fan covers in coolers, three compartment sink, utensils not cleaned. Instructed to detail clean and sanitize daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and under equipment not cleaned. Instructed to detail clean daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls through-out premises not cleaned. Instructed to detail clean.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND HIGH TEMPERATURE DISH MACHINE SANITIZING RINSE AT IMPROPER TEMPERATURE OF 120F. INSTRUCTED MANAGER, A MECHANICAL DISH MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 180F FINAL RINSE FOR HOT WATER SANITIZING MACHINE OR 50 PPM CHLORINE FOR CHEMICAL SANITIZING MACHINE OR LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIR. THE SAID DISH MACHINE TAGGED HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL WITH THE APPROVAL BY CDPH. MUST TEMPORARILY USE 3 COMPARTMENT SINK. PLEASE FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 TO ENSURE THAT THE EQUIPMENT IS REPAIRED AND HELD FOR INSPECTION TAG CAN BE REMOVED PRIOR TO USE. CRITICAL CITATION ISSUED 7-38-030

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE/BEVERAGE DISPENSER, COOKING EQUIPMENT, WHEELS WITH HEAVY GREASE BUILD-UP, STORAGE RACKS INSIDE WALK-IN COOLER WITH HEAVY MOLD LIKE BUILD-UP, STORAGE RACKS IN REAR STORAGE AREA WITH DUST AND GREASE BUILD-UP. INTERIOR AND EXTERIOR SURFACES OF COOLING EQUIPMENT, PREP TABLE, PREP SHELVES, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK, EXPOSED HAND SINK, MOP SINK, FAUCET HANDLE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT FOOD PREP AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT WITH HEAVY GREASE AND DRIED FOOD DEBRIS ACCUMULATION.------------MUST REGROUT FLOOR TILES WITH DEEP SEAM BY DISHWASHING AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN CEILING AND WALLS INSIDE WALK-IN COOLER. NOTED MOLD LIKE BUILD-UP AROUND PIPES AND AROUND CONDENSER UNIT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO REPLACE DEAD LIGHTBULBS ABOVE FOOD PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR SLOW DRAINING (2) EXPOSED HAND SINK AT FOOD PREP AREA.----------NOTED MOP SINK HOT WATER FAUCET HANDLE WRAPPED WITH TAPE. INSTRUCTED TO FIX.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED CLEAN AND REORGANIZE BEHIND FRONT COUNTER SHELVES.