Pizza Hut

*34 Controlling pests. Eliminating harborage conditions

Eliminate harboring conditions (excessive food debris left out, dirty floor drains)>flies present during inspection

*42 Dirty nonfood contact surfaces

Clean grease/food debris in proofer

*47 Health permit posted

Health permit & CO not posted>must display in public view

*39 Keep utensils handles upright or protected

Keep handles of scoops/cups upright when stored in toppings

*42 Floors/walls/ceiling/nonfood dirty

Clean spilt grease on floor

*47 Handler-Certificate Not on site

Keep copy of food handler cards/certificates on site

*43 Clean vent syst:Intake/exhaust air ducts

fan covers inside WI cooler units dirty with soils and grease accumulations must be clean to avoid cross contamination a/c vents dirty in all areas with soils and grease accumulations must be cle

*45 Premises shall be maintained in good repair

ceiling tiles with peeling material and bulge in all areas must be replace or repair to proper condition in all areas lights broken including light shields must be replace or repair to proper con

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling dirty with soils and grease accumulations in all areas must be clean to avoid cross contamination

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

food packages at floor level inside Freezer unit must be 6 inches out the floor level

*39 Cooking equipment free of encrusted grease

cooking equipment with soils and encrusted grease must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certificates must be have FSM registered with the city

*43 Ventilation systems:no public health hazard

vent hood dirty with grease and soils accumulations must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

*21 PIC ensures food handlers properly trained

missing current food handler cards on site must be have food handler

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fly activity observed must be contact pest management to eliminate pest

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*42 Floors/walls/ceiling/nonfood dirty

ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination walls dirty with grease accumulations must be clean to avoid cross contamination

*43 Light bulbs, light shields provided

some lights not working properly must be repair to proper condition

*19 Hand sink water temperature below 110'F

first hand sink hot water temperature 105 F must be provide 110 F hot water at hand sink to avoid employee hands contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

*21 RFSM - Not On Site

*28 Date marking > 24 hrs,on site,temp 41F

ham

*32 Damaged Equipment

observed leaking in ric

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*39 Store equipment & utensils - avoid contamination

Hand wash sink adjacent to stainless steel work surface. Recommend the installation of splash guards so that potential contamination from employees washing hands is minimized.

*47 RFSM Certificate - Not Display

Manager on duty was able to provide evidence of Registered Food Service Manager level of food safety training. Registered Food Service Manager certified through the City of Dallas must be present a

*43 Light bulbs, light shields provided

Light shield missing from florescent lighting by back door.

*19 Hand sink water temperature below 110'F

Hand wash sink reached a maximum temperature of 107.2°F before dropping to a cool temperature. Hand wash sinks should have a continuous supply of hot water of at least 110°F

*10 Clean Sight and Touch

CLEAN INSIDE RIC AT TOPPINGS

*29 Cold/hot hold unit thermometer easily viewable

MISSING IN RIF

*10 Clean Sight and Touch

CLEAN FOOD DEBRIS IN RIC