Pizza Hut (Knob Noster)
522 N State
Knob Noster, MO 65336
(660) 563-4229
______________________________________________________________
Date: 3/11/2020
Reason for Inspection: Routine
Score: 77
Priority Violations: 2
4-702.11 Sani-bucket/sanitation dispenser was out of sanitizer. Staff refilled and brought sani-bucket up to spec at 400ppm quat (range needed: 200-400ppm quat and 50-150ppm chlorine for dishwasher) CORRECTED
4-601.11A Food debris/grime on washed stainless steel deep pans. CORRECTED
Core Violations: 4
4-601.11C Shelves above sauce table has dust debris. CORRECTED
4-601.11C Oven has dust/debris on top. CORRECTED
4-601.11C Fryer has dust/debris on top. CORRECTED
4-601.11C Dough table walls and utility cords over food area has debris/grime. CORRECTED
COMMENTS:
Date: 3/4/2020
Reason for Inspection: Routine
Score: 77
Priority Violations: 2
4-702.11 Sani-bucket/sanitation dispenser was out of sanitizer. Staff refilled and brought sani-bucket up to spec at 400ppm quat (range needed: 200-400ppm quat and 50-150ppm chlorine for dishwasher) CORRECTED
4-601.11A Food debris/grime on washed stainless steel deep pans.
Core Violations: 4
4-601.11C Shelves above sauce table has dust debris
4-601.11C Oven has dust/debris on top
4-601.11C Fryer has dust/debris on top
4-601.11C Dough table walls and utility cords over food area has debris/grime.
COMMENTS:
Temperature Log: Walk in cooler: contents 33-35°F Pizza prep station: black olives 36°F sausage 40°F cheese 41°F Sanitation: dishwasher 50ppm chlorine sani-bucket adjusted to 400ppm quat
Date: 07/03/19
Reason for Inspection: Routine
Score: 99
Priority Violations: NONE
Core Violations:
4-601.11C Dough proofing lids have accumulations. CORRECTED
COMMENTS:
Date: 12/13/18
Reason for Inspection: Routine
Score: 90
Priority Violations:
4-501.114A Dishwash sanitizer solution measured 0- 10ppm chlorine. According to manager the sanitation solution was well within range in morning. Inspector observed the delivery hose partially out of sanitizer solution inserted back into solution container and obtained proper sanitation levels of 150ppm chlorine. CORRECTED
Core Violations: NONE
COMMENTS:
Date: 05/23/2018
Reason for Inspection: Follow-up
Priority Violations:
4-601.11A
1) Food contact surfaces dirty: pizza/dough pans-have soiled accumulation of grease/food debris
2) Dishwasher plate trays soiled and build-up of accumulation of grease/food debris. CORRECTED
Core Violations:
6-501.12A Kitchen walls kitchen ceilings tops of appliances work areas are soiled/dust covered/ or other accumulations. CORRECTED
4-601.11C
1) Build-up of accumulations on butter sauce dispensary
2) Walls next to butter dispensary splattered and accumulated build-up
3) Debris on plate shelf next to pizza cutting station
4) sauce on wall in wing street station
5) Debris/ on top of pizza oven
6) Debris on top of dishwasher
7) Soiled door strap by walk in cooler
8) Fans over food prep area are dust/debris covered.
9) Intake air flow above food prep area clogged with dust/debris.
10) Ceiling tiles over food prep area have dust/debris build up. CORRECTED
6-501.12A Female bathroom toilet dirty. CORRECTED
COMMENTS:
______________________________________________________________
Date: 05/17/2018
Reason for Inspection: Routine
Score: 68
Priority Violations:
4-601.11A
1) Food contact surfaces dirty: pizza/dough pans-have soiled accumulation of grease/food debris
2) Dishwasher plate trays soiled and build-up of accumulation of grease/food debris.
Core Violations:
6-501.12A Kitchen walls kitchen ceilings tops of appliances work areas are soiled/dust covered/ or other accumulations.
4-601.11C
1) Build-up of accumulations on butter sauce dispensary
2) Walls next to butter dispensary splattered and accumulated build-up
3) Debris on plate shelf next to pizza cutting station
4) sauce on wall in wing street station
5) Debris/ on top of pizza oven
6) Debris on top of dishwasher
7) Soiled door strap by walk in cooler
8) Fans over food prep area are dust/debris covered.
9) Intake air flow above food prep area clogged with dust/debris.
10) Ceiling tiles over food prep area have dust/debris build up.
6-501.12A Female bathroom toilet dirty.
COMMENTS: Follow-up inspection schedule for 05/23/2018
Date: 11/30/2017
Reason for Inspection: Routine
Score: 98
Priority Violations: NONE.
Core Violations:
4-901.11A Found wet stacking in kitchen of the metal pans by the fryer and the pizza dough pans by the dishwasher. Manager stated they are working on fixing the issue.
4-601.11c Door seal/gasket on the Traulsen freezer by the fryer has mold growth on it (black color).
COMMENTS:
Temperature Log Cooler: Sausage 34°F Salad 36°F Freezer: Food Frozen Cold Holding: Cheese 40°F Sausage 40°F Sanitizer Chlorine 100 ppm
______________________________________________________________
Date: 07/14/2017
Reason for Inspection: Routine
Score: 98
Priority Violations: NONE.
Core Violations:
6-202.15A Back door has gaps between door and frame where the door is worn and seals are dilapidated.
4-901.11A Pans in dishwashing area are wet stacked and not allowed to air dry as required.
COMMENTS:
Temperature Log: Freezer: breaded chicken -2°F Cold hold prep table: sausage 38°F mushrooms 40°F
Refrigeration: dough 38°F cut green peppers 30°F Sanitation: dishwasher 400 ppm quat surface wipe bucket 400 ppm quat
______________________________________________________________
Date: 03/15/2017
Reason for Inspection: Routine
Score: 95
Priority Violations: NONE.
Core Violations:
6-202.15A Back door has gaps between door and frame where the door is worn and seals are dilapidated.
4-601.11C Walk-in cooler fans have black mold/accumulations on fan guards.
4-901.11A 1) Pizza dough pans were wet stacked. 2) Salad bar plates were wet stacked. 3) Plastic drink glasses at front service desk were wet stacked.
COMMENTS:
Temperature Log: Salad bar: cottage cheese 39°F cherry tomato 41°F pizza cold prep table: mushrooms 37°F pepperoni 37°F sauce 34°F Walk-in fridge: meat balls 33°F ranch dressing 34°F Freezer-breaded chicken wings – 5°F Sanitation: dishwasher sanitation 200ppm chlorine wipe bucket: 200 ppm quat.
______________________________________________________________