PIZZA HUT #788314

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dishes soaking in Sanitizer at 3 compartment sink above 500ppm. Employee stated that they were using Fryer Cleaner in sanitizer compartment to assist with grease removal on pans. *CDI - EHS educated employee and PIC on proper use of chemicals. *CDI - Employee emptied out compartment. Establishment is out of quaternary sanitizer and will use dish machine to sanitize dishes and utensils. PIC stated they would have more 3 compartment sanitizer by the end of the day. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Container of oil and container of butter without labels at Make Station.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets at 0ppm. Employee stated it was only water. PIC emptied sanitizer buckets.

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple plastic containers stored wet stacked on clean dish rack.

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 - Heavy and light sticker residue on multiple plastic containers stored clean.

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - Soap dispensers at dish and wing station with dead batteries unable to dispense soap. PIC called co-worker arriving onsite shortly to stop at store and pick up batteries for dispensers and handsoap. *CDI - PIC arrived with batteries and replaced dead batteries in dispensers. Soap dispensers are now operable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 plastics containers, a scoop and 2 plastic container lids soiled with dry food debris stored clean. *CDI - PIC cleaned items using pre-rinse before washing, rinsing and sanitizing items. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No thin probe thermometer available at establishment. A Verification visit will be conducted within 10 days to ensure establishment has working digital thin probe thermometer available.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Minor wet stacking of multiple plastic containers stored clean on clean dish rack.

*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 - Debris build up under and behind make table and build up on wall behind dish machine.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer that was stored above prep top with pizza sauce on thermometer probe. CDI-PIC set thermometer to be cleaned and sanitized.

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 heavy build up on pizza oven grates, green metal shelving throughout walk in cooler and on utensil storage, fryer basket hanger below chicken wings reach in cooler, and sides of dish machine and underneath dishmachine.

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 soap dispensers and splash guards of hand washing sink, and wall behind dish machine with heavy build up.