PIZZA HUT #788315

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up inside ice chute of beverage machine. Increase frequency of cleaning unit. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer at 0PPM. After PIC did troubleshoot issue which result in no repair. PIC switch to using bleach sanitizer . 150PPM was observed at 3-comp-sink and sanitizer buckets. PIC will call for repair for wall dispenser. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed W/R/S equipment/utensils with visible food debris and slimy texture feel. Items were moved back to 3-comp-sink after PIC switch to using bleach sanitizer. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 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 food build up and grease residue build-up on wire rack shelving in dry storage room. Also, the wire rack shelving above the 3-comp sink has grease residue build-up. Increase frequency of detailed cleaning shelving. Observed excessive residue build-up on the pizza oven tracks and on top of the pizza oven and needs cleaning

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food build up and residue build-up throughout kitchen primarily the walls and floor area around the pizza oven. Increase frequency of detail cleaning throughout kitchen area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a a couple of open bags bag raw breaded chicken chunks stored above french fries in the single door reach-in freezer near the fryer station. CDI- PIC corrected storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grease and food residue on several cleaned metal and plastic food pans and containers on the clean equipment storage shelf. CDI- PIC voluntarily removed the items to the dishwasher area to have them washed again. REPEAT. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed containers of cooked diced onions, cooked cut peppers, and diced tomato in the walk-in cooler all holding at 45F. CDI- PIC voluntarily discarded the food items during inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of mini apple pies and a box of brownies stored directly on the floor in the walk-in freezer. Ensure food boxes are stored at least 6 inches above the floor.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several cleaned metal and plastic pans and containers stored on the clean equipment shelf while still wet. Ensure clean equipment is properly air dried before stacking. CDI- PIC removed equipment to the dish washer to be re-washed. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no available chlorine sanitizer test kit to measure the chlorine sanitizer concentration in the dishwasher. CDI- EHS provided chlorine sanitizer test kit to PIC. Ensure sanitizer test kit is used and remains available. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed food debris and lime scale build-up on the interior of the dish washer machine. The dish washer machine is not cleaned every 24 hours. PIC must educate staff on cleaning the dish washer machine at required frequency.

REPEAT 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 food debris and grease residue build-up on wire rack shelving in the clean equipment room and by the cut table. Also, the wire rack shelving above the 3-comp sink has grease residue build-up. Increase frequency of detailed cleaning shelving. Observed excessive residue build-up on the pizza oven tracks and on top of the pizza oven and needs cleaned. Observed food residue build-up on the exterior handles and the interior sections of the make-line cooler, the standing 2 door reach-in cooler, and the standing 2 door reach-in freezer. Ensure all equipment is cleaned and cleaned frequently enough to prevent build-up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and residue build-up throughout kitchen primarily the walls and floor area around the pizza oven. Walls and floors need to be maintained clean. REPEAT.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stored clean several metal/plastic pans soiled with food debris with greasy texture on storage shelf. CDI - Taken to dish machine for cleaning. EHS mention frequently cleaning inside dish machine. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stored clean food containers wet stacked on storage shelves. CDI - PIC moved items to 3-comp-sink.

4-501.11 Maintain equipment in good repair. Observed double cabinet hot holding not functioning properly. PIC will have unit repair and will discontinue usage.

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 shelving in storage room with build up food debris. Increase frequency of cleaning.

.6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Multiple pans and pizza edger observed soiled with food debris. CDI - Taken to dish machine for cleaning. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. PIC stated pizza edgers were changed out and cleaned every 4-6 hours. Corrected to clean every 4 hours. CDI - Cleaned on site. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese and tomatoes recorded above 41F. CDI - Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Contact pest control

4-501.11 Maintain equipment in good repair. Table rusted by WIC Door to WIF is damaged. Gaskets at reach in cooler and pizza hot box damaged.

5-205.15 Maintain a plumbing system in good repair. Sprayer hose leaking. Repair.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Condenser in WIC is not smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls in need of cleaning. 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. Floors cracked throughout kitchen. Repair.