Pizza Hut Restaurant

January 6, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings8
critical findings1

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Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND HIGH TEMPERATURE DISH MACHINE SANITIZING RINSE AT IMPROPER TEMPERATURE OF 120F. INSTRUCTED MANAGER, A MECHANICAL DISH MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 180F FINAL RINSE FOR HOT WATER SANITIZING MACHINE OR 50 PPM CHLORINE FOR CHEMICAL SANITIZING MACHINE OR LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIR. THE SAID DISH MACHINE TAGGED HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL WITH THE APPROVAL BY CDPH. MUST TEMPORARILY USE 3 COMPARTMENT SINK. PLEASE FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 TO ENSURE THAT THE EQUIPMENT IS REPAIRED AND HELD FOR INSPECTION TAG CAN BE REMOVED PRIOR TO USE. CRITICAL CITATION ISSUED 7-38-030
code 8Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE/BEVERAGE DISPENSER, COOKING EQUIPMENT, WHEELS WITH HEAVY GREASE BUILD-UP, STORAGE RACKS INSIDE WALK-IN COOLER WITH HEAVY MOLD LIKE BUILD-UP, STORAGE RACKS IN REAR STORAGE AREA WITH DUST AND GREASE BUILD-UP. INTERIOR AND EXTERIOR SURFACES OF COOLING EQUIPMENT, PREP TABLE, PREP SHELVES, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK, EXPOSED HAND SINK, MOP SINK, FAUCET HANDLE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT FOOD PREP AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT WITH HEAVY GREASE AND DRIED FOOD DEBRIS ACCUMULATION.------------MUST REGROUT FLOOR TILES WITH DEEP SEAM BY DISHWASHING AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO DETAIL CLEAN CEILING AND WALLS INSIDE WALK-IN COOLER. NOTED MOLD LIKE BUILD-UP AROUND PIPES AND AROUND CONDENSER UNIT.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: INSTRUCTED TO REPLACE DEAD LIGHTBULBS ABOVE FOOD PREP AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO REPAIR SLOW DRAINING (2) EXPOSED HAND SINK AT FOOD PREP AREA.----------NOTED MOP SINK HOT WATER FAUCET HANDLE WRAPPED WITH TAPE. INSTRUCTED TO FIX.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZER.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: INSTRUCTED CLEAN AND REORGANIZE BEHIND FRONT COUNTER SHELVES.
code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.