Pizza Hut #034552

*12 Reporting diagnosed shiga toxin-producing E. Coli

Provided a copy of the employee agreement

*21 Outfitter-Certified Food Manager

Obtained certificate for RM, current one expired 04/2018

*22 Handlers-Certificate Not On Site

Obtain food handlers cards

*29 Outfitter-Thermometer.

Provide thermometers for WIC

*35 Hair Restraints effective

needed for employees

*37 Storing the food at least 15 cm (6 inches) above the floor

food was on floor in WIC/WIF

*39 Store all equipment & utensil covered or inverted

Mops

*42 Dirty nonfood contact surfaces

clean fan covers and vents

*43 Light bulbs, light shields provided

replace one burnt out bulbs

*45Physical Facilities Floors,Walls,Ceilings

replaced broken and missing tiles and baseboards

*47 Other Violations

current notice for health inspections

*10 Q.A. PPM - follow manufacturer's direction

100 PPM QUAT AT SANITIZER BUCKET- COS

*43 Light 20 foot : Reach-in cooler

ADD LIGHT AT RIC

*21 RFSM - Not On Site

REQUEST DUPLICATE, REGISTER WITH THE CITY OF DALLAS

*46 Covered waste receptacle for women's restroom

REPLACE LID IN EMPLOYEE RESTROOM

*18 Toxic items stored above food/utensils

SPRAY BOTTLE STORED ABOVE FOOD BOX

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS BY DISHWASHER, CLEAN OUTSIDE OF EQUIPMENT TO BE FREE OF SPLATTER (NEXT TO PIZZA OVEN

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

SINGLE SERVICE ITEMS MUST BE PROTECTED WHEN STORED

*21 RFSM - Not On Site

*10 Clean Sight and Touch

CLEAN INSIDE PIZZA OVEN TO BE FREE OF GREASE BUILD UP, CLEAN INSIDE ALL RICS TO BE FREE OF FOOD DEBRIS

*29 Cold/hot hold unit thermometer easily viewable

THERMOMETER IN WALK IN COOLER

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN INSIDE DRAINS AND WALLS BY DISHWASHER , CLEAN OUTSIDE OF RIC

*29 Food thermometers provided and accessible

IN WIF COS

*31 Individual, disposable towels

AT HAND SINKS COS

*10 Chlorine sanitizer concentration, minimum temp.

O PPM CHLORINE DISHWASHER

*42 Floors/walls/ceiling/nonfood dirty

Dirty floors around production area. Dirty floors around wing production station. Dirty ceilings on exhaust vents for ovens. Dirty floors and debris under service counter by safe. Dirty seals to w

*20 Grease Trap Tickets

Last grease trap service was on 4/13/17. Grease trap should be serviced at least once every 90 days

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Scoop for cheese handle resting directly on cheese in main production reach in cooler.

*37 Food, utensils & equip under other sources

Wing prep station has lint accumulating above food preparation area.

*34 Outer door: solid,selfclosing,tightfitting

Outer door propped open at time of inspection. Please keep outer doors closed as much as possible to prevent access by pests.

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Lint accumulation on ceiling directly over food prep area. Please clean ceiling and walls around deep fat fryer.

*43 Ventilation hood-prevent grease dripping

Vent a hood over deep fat fryer is not sufficiently preventing grease accumulation in surrounding area.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Handles for dispensing cheese should be out and above the food.