HomeMy WebLinkAboutPizza Hut 04.24.12Item/Location/Temperature
6. Personnel with Infections Restricted/Excluded
�^ 7. Proper/Adequate Handwashin
8. Good Hygienic Practices (Eatin /Drinkin /Smokin /Other).
9. Approved Source/Labeling
d- 10. Sound Condition
11. Proper Handling of Read To -Eat Foods
12. Cross - contamination of Raw /Cooked Foods /Other
13. Approved Systems (HACCP Plans/Time as Public Health Control)
14. Water Su 1 - Approved Sources /Sufficient Capacity/Hot and Cold Under Pressure
OUT R4 NA NO . 'COS Facility and EgtYipztteht Requirements
3 Pts Violations -Re eau*' Ixnrnediate''Corcection,,Not To, exceed. I0 Da s:'.r, Remarks
15. Equipment Ade uate to Maintain Product Temperature
16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
19. No Evidence of Rodents /Other Animals
20. Toxic Items Properly Labeled/Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at m/tem perature
22. Manager Demonstration of Knowledge /Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
24. Thermometers Provided/Accurate/Properly Calibrated ( ±2 degrees Fahrenheit
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized /Good Repair
26. Posting of Consumer Advisories ( Heimilich /Diselosure/ReminderBuffer Plate)
27. Food Establishment Permit
Subtotal Other Violations - °Require Corrective Action, Not to Exceed. 90 Days or the Next Inspection, Whichever Comes First
Opt %=t
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T- otal Inspected by: r� Print: p U-1 S
F/U
Received bye" - Print:
Yes/Nn - "