PIZZA HUT RED MANGO AT JOHNSON C SMITH

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand washing sink. CDI soap was added

4-501.11 Maintain equipment in good repair. Observed ice and frost build up on fans shroud and pipes behind HVAC unit in walk in freezer. 4-501.11 Maintain equipment in good repair. Observed walk in freezer door not closing properly due to ice build on frame and damaged gasket. CDI - PIC stated work order has been placed. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for vomit/diarrheal clean up or clean up kit. CDI - EHS gave out compliance educational poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use 3-comp-sink with sink-to-surface sanitizer below 170PPM. CDI - PIC drained sanitizer compartment and refilled basin with sanitizer from wall dispenser at roughly 280PPM-300PPM. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with wet wiping cloth below 50PPM. CDI-PIC discarded solution and obtained new sink to surface sanitizer from wall dispenser roughly at 280PPM-300PPM.

4-501.11 Maintain equipment in good repair. Observed ice and frost build up on fans shroud and pipes behind HVAC unit in walk in freezer. 4-501.11 Maintain equipment in good repair. Observed walk in freezer door not closing properly due to ice build on frame and damaged gasket. CDI - PIC stated work order has been placed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed yellow cut boarding with deep score marks and built up food debris. CDI - PIC voluntarily discarded cutting board.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several plastic food containers and lids with stickers and sticker residue still attached stored on shelf. CDI - PIC moved all the items back to 3-comp-sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tiles near ice machine area. A couple of ceiling tiles were missing due to ongoing repairs to soda machine stated by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two handwashing sinks in establishment. CDI - Paper towels were provided. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing a hair restraint. -REPEAT- -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -1 point-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to PIC. -0 points-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wearing gloves while working with ready to eat foods. Employee picked up and used personal phone then returned to handling ready to eat foods without performing a handwash. CDI - Employee was stopped from working with ready to eat foods, asked to remove gloves, and asked to conduct a handwash. -2 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken, sausage, and chicken wings in reach in cooler holding at temperatures between 47F and 50F. Items were placed in reach in after recent delivery. CDI - All items were uncovered to allow cold air to circulate in and around food product. Items cooled to 41F by end of inspection. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored in chemical storage area. PIC stated that contents were floor cleaner but wasn't sure. CDI - Spray bottle was discarded. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with ready to eat foods while wearing a bracelet. -0 points-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins at most handwashing sinks. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC did not provide a written procedure for Vomiting and Diarrheal events. CDI provided PIC with written procedure copy.

6-301.14 Post a handwash sign at each handsink. Ensure all handsinks have hand wash signs (mens and womens restroom)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed date labels and label residue on pans stored as clean on the drying rack. CDI by wash, rinse, and sanitize.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on 3 comp sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pans on the drying rack.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service boxes stored on the floor.

5-501.17 Provide a covered waste bin in female restrooms.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep dumpster doors closed.