Pizza Hut
1104 E. Main 78624+18309977222
inspected on: 05/17/16
permit number: 0035
score: 95
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Steven Stewart
owner: Heart of Texas Pizza
Red sauce: 38°F Sausage: 38°F Hamburger: 39°F pepperoni: 40°F Olives: 39°F Pepperoni: 38°F Hamburger: 39°F
Requirement | Photos | Status | Demerits |
---|---|---|---|
Legacy - Food Temperature/Time Requirements Violations Require Immediate Corrective Action | |||
1. Proper Cooling for Cooked/Prepared Food |
IN NO | ||
2. Cold Hold 41 degrees Fahrenheit /45 degrees Fahrenheit |
IN | ||
3. Hot Hold 135 degrees Fahrenheit |
IN NO | ||
4. Proper Cooking Temperatures |
IN NO | ||
5. Rapid Reheating 165 degrees Fahrenheit in 2 Hrs |
IN NO | ||
Legacy - Personnel/Handling/Source Requirements Violations Requre Immediate Corrective Action | |||
6. Personnel with Infections Restricted/Excluded |
IN | ||
7. Proper/Adequate Handwashing |
IN | ||
8. Good Hygienic Practices Eating/Drinking/Smoking/Other |
IN | ||
9. Approved Source/Labeling |
IN | ||
10. Sound Conditions |
IN | ||
11. Proper Handling of Ready-To-Eat Foods |
IN | ||
12. Cross-contamination of Raw/Cooked Foods/Other |
IN | ||
13. Approved Systems HACCP Plans/Time as Public Health Control |
IN | ||
14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure |
IN | ||
Legacy - Facility and Equipment Requirements Violations Require Immediate Correction, Not To Exceed 10 Days | |||
15. Equipment Adequate to Maintain Product Temperature |
IN | ||
16. Handwash Facilities Adequate and Accessible |
IN | ||
17. Handwash Facilities with Soap and Towels |
IN | ||
18. No Evidence of Insect Contamination |
IN | ||
19. No Evidence of Rodents/Other Animals |
IN | ||
20. Toxic Items Properly Labeled/Stored/Used |
IN | ||
21. Manual/Mechanical Warewashing and Sanitizing See Temperature logs for ppm/temperature of Mechanical Device that was captured 100ppm mechanical 200ppm bucket |
IN | ||
22. Manager Demonstration of Knowledge/Certified Food Manager Steven Stewart 11/2020 |
IN | ||
23. Approved Sewage/Wastewater Disposal System, Proper Disposal |
IN | ||
24. Thermometers Provided/Accurate/Properly Calibrated (2+- degrees Fahrenheit |
IN | ||
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Observed lemon tongs not in a clean and sanitized container. Observed lemon container with build up. Observed build up on drink machine. |
OUT | 3 | |
26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate |
IN | ||
27. Food Establishment Permit |
IN | ||
Legacy - Other Violations Require Corrective Aciton, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First | |||
Notes 13 employees grease trap is quarterly |
IN | ||
Violation Observed 2 wall tiles behind pizza oven in disrepair. |
IN | ||
Violation Observed gasket on make station beginning to separate. |
IN | ||
Violation Observed build up on make station venting. |
OUT | 1 | |
Violation Observed tape on walk in cooler door handle. |
IN | ||
Violation Observed build up under 3 compartment. |
OUT | 1 | |
Total: | 5 |
Received by: Steven Stewart
Corrective Actions to Ensure Safe Food
1 Cooling
- PHF/TCS* food cooled from 135° F to 70° F more than 2 hours OR 135° F to 41° F (45° F) more than 6 hours; OR prepared food cooled to 41° F (45° F) more than 4 hours: Action: Voluntary destruction, rapid reheating of cooked foods if less than 4 hours
2 Cold Hold
- PHF/TCS food held above 41° F (45° F) more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held above 41° F (45° F) less than 4 hours: Action: Rapid cool (e.g. ice bath)
3 Hot Hold
- PHF/TCS food held below 135° F more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held below 135° F less than 4 hours: Action: Rapid reheat to 165° F or more
4 Cooking
- PHF/TCS food undercooked: Action: Re-cook to proper temperature
5 Rapid Reheating
- Cold PHF/TCS food improperly reheated: Action: Reheat rapidly to 165° F
7 Handwashing
- Food employees observed not washing hands: Action: Instruct employees to wash hands as specified in the Rules.
9, 10 Approved Source/Sound Condition
- Foods from unapproved sources/unsound condition: Action: Voluntary destruction
11 Proper Handling of Ready-to-Eat Foods
- Employee did not properly wash and sanitize hands before touching ready-to-eat food with bare hands: Action: Voluntary destruction
12 Cross-Contamination of Raw/Cooked Foods
- Ready-To-Eat food contaminated by raw PHF/TCS food: Action: Voluntary destruction of ready-to-eat foods
14 Water Supply
- Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils: Action: Voluntary suspension of food preparation
*Potentially Hazardous Food (PHF) / Time/Temperature Control for Safety (TCS)