Inspection Report

Business Name
Pizza Hut

Business Address
3602 W CAMELBACK RD PHOENIX AZ 85019

Permit Number
FD-18384

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
8/8/2024

Grade
B

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Person in charge was able to correctly answer questions regarding cold holding temperatures, sanitizer strength, and handwashing

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Corrective Action: Correct prior to next routine inspection.

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Observed clean metal pans stacked stored on shelving with a build up of

gray and yellow sticky residue on all shelving and on dishes. Dishes were placed "upside down" with the food contact surface in direct contact with soiled shelves. All food contact surfaces and areas where clean food contact surfaces are stored

should be smooth to touch, non-absorbent, and visibly clean. Person in charge stated shelving is scheduled to be replaced and power-washed. Person in charge began informing employee to place dishes in sink for warewashing and place right side up to avoid direct contact with shelving. Cleaning schedule for all areas ofestablishment to be assigned. 3RD CONSECUTIVE VIOLATION

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Corrective Action: Corrected at time of inspection.

Violation #: 48

Repeat Violation

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

Observed excessive buildup of food residue on the inside and outside of mechanical warewashing machine. Extending to the

surrounding walls and floors of area. A WAREWASHING machine shall be cleaned:

(A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS

and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.

Person in charge to assign cleaning to routine log. SECOND CONSECUTIVE VIOLATION

4-501.14 - Core: Warewashing Equipment, Cleaning Frequency Addl Notes: Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Crack in FRP at hand sink near make table, hole in wall in restroom, leak and hole in wall at mop sink, surface material on wall

at window near walk in freezer deteriorating, sealant missing on tiles on wall of walk-in freezer. All areas should be sealed,

smooth and easily cleanable. Person in charge to inform management to place a work order. THIRD CONSECUTIVE

VIOLATION

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Corrective Action: Correct prior to next routine inspection.

Comments/Details

Discussed establishment procedure regarding: Sanitizer dispenser
Predefined Comment: No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.