KENT KWIK #933 - DELI / PIZZA HUT health score and inspection history

Clean dish machine and attached equipment.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.

Store food at least 6 inches above the floor in WI Freezer//Open boxes of chicken fritters and chocolate batter on floor.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Clean and sanitize interior of ice machine to remove mold residue.

Clean the 3- compartment sink to remove food residue.

Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean in men restroom.

Keep dumpster doors and lids closed.

Provide toilet tissue at each toilet.//Provide Toilet Tissue in men restroom// 5-205.11 Cease using hand sinks for any purpose other than handwashing.//Remove soiled towels from handwashing sink.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.

Store raw shell eggs below and away from ready to eat food. (preventive)

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.//Clean interior of toaster oven to remove grease deposits in bottom of oven.// 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue throughout food prep area.

Cease using hand sinks for any purpose other than handwashing.//Remove steel wool and plastic bucket from handwashing sink.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floor in WI cooler to remove blood spillage from meat boxes.