Pizza Hut
1104 E. Main 78624+18309977222
inspected on: 01/05/15
permit number: 0035
score: 93
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Melinda Vela
owner: Heart of Texas Pizza
sausage: 41°F sausage: 38°F olives: 40°F pasta: 145°F white pasta: 144°F pickles: 41°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 | ||
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 200ppm bucket 100ppm mechanical |
IN | ||
22. Manager Demonstration of Knowledge/Certified Food Manager Observed no documentation of all food handlers in establishment. Melinda 9/18/2018 |
OUT | 3 | |
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 |
IN | ||
26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate Gave publication #23-13297. Currently has corporate document posted. |
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 12 employees grease trap, will call or email with size and frequency on cleaning schedule |
IN | ||
Notes Excellent improvement with general cleanliness and maintenance. Continue the good work. |
|||
Violation Observed flaking ceiling at service table. |
IN | ||
Violation Observed build up under equipment. |
OUT | 1 | |
Violation Observed freezer double door gasket in disrepair. |
IN | ||
Violation Observed walkin cooler door frame peeling frp. Observed missing frp on door frame. Observed peeling paint on door. Observed door handle on walk in cooler with broken plastic. Previously documented over 7/28/14. |
OUT | 2 | |
Violation Observed flaking countertop edging at pizza box station. |
OUT | 1 | |
Total: | 7 |
Received by: Melinda Vela
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)