Inspection Report

Business Name
Pizza Hut

Business Address
1217 E US HIGHWAY 85 BUCKEYE AZ 85326

Permit Number
FD-18492

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
7/9/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: In the salad bar - Chopped lettuce, chopped cooked egg, sliced cherry tomatoes, diced ham, and other TCS food items (see embargo list) found with internal temperatures of 46-51*F; temperatures verified with PIC's and inspector's calibrated probe thermometers. PIC stated the items were placed in the cooler around 10:00 AM today and hadn't had their temperature checked since that time. PIC discarded the TCS food items in the salad bar. The salad bar showed it was providing an ambient temperature of 47*F. The salad bar will not be used for cold holding TCS food items until it is repaired/replaced and able to hold an ambient temperature of 41*F or below. Please ensure cold held TCS food items are maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Violation #: 48

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

Comments:

4-501.14 - Core: Warewashing Equipment, Cleaning Frequency Addl Notes: Debris and/or organic matter buildup observed on internal surfaces of dish machine. Please clean the dish machine out prior to use and maintain dish machine clean and clear of buildup of organic matter and/or debris. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: AVB at mop sink is missing its protective cap. Predefined Comment: All plumbing must be maintained in good repair at all times.***4th consecutive violation*** Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Repairs for wall panel flexing away at wall still not completely sealing wall panel and has gaps near the door frame. Corner panel repairs near food prep sink is still not repaired at the bottom where coved base should be installed and exposes the inner wall. Small gaps on top edge of coved base in office area. Caulking at hand wash station near ice machine is beginning to crack. Please repair to seal/cover and cracks and junctions to prevent possible harborage of pests and provide easily cleanale surfaces. Corrective Action: Correct prior to next routine inspection.

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Debris build up observed behind or below equipment such as the food prep sink, refrigerators, storage shelves, and box storage rack. Please clean these areas in a manner and frequency that prevents buildup of debris and/or organic matter. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed possible use of time as a control for pizzas during buffet times. Also discussed proper chemical storage.

"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.