Pizza Hut

Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.

Observed dishwasher not able to sanitize. ***DO NOT USE DISHWASHER UNTIL ABLE TO SANITIZE***

Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean

Observed build up on wall behind green storage rack holding vegetable oil.

Air gap not provided between water supply inlet & flood level rim of plumbing fixture

Observed no air gap provided between sanitize hose and flood level rim of 3 compartment sink.

Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

Observed build-up on all the shelving through out the kitchen. dry storage and ware washing areas. ***REPEAT VIOLATION WILL BE ASSESSED IN 3-10 DAYS***

At time of inspection by authorized REGULATORY AUTHORITY inspectors: (1) A certified food service operations manager must be present in the food service area and on duty at all times of business operation, and must present a FOOD MANAGER PERMIT or card to the authorized REGULATORY AUTHORITY inspector at the time of inspection, or; (2) For food service operations where no manager is certified, eighty percent (80%) of required food handler staff shall obtain a (3) three years FOOD HANLDER CARD from the City of Kansas City, Missouri Health Department either upon completion of a FOOD HANDLER'S course through the Health Department or upon the Health Department's approval of a comparable FOOD HANDLER PERMIT or card from another provider.

Observed Food Handler Card audit: 1 out of 3 employees =33%