PIZZA HUT #788319

REPEAT 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. -CDI- EHS provided updated copy and employees signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris, build up, and greasy like texture on several metal containers and pizza trays stored as clean. -CDI- PIC moved items to 3-comp-sinkto be W/R/S. 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 one container of each ham, pepperoni, diced tomatoes, and sausage above 41F in WIC with date marking from yesterday. See temperature chart. CDI -PIC voluntarily discarded food. 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 .

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 shelving in need of cleaning throughout kitchen. Observed interior and exterior surfaces of cold holding units in need of cleaning. Observed piping beneath 3-comp sink with food splash/debris. Increase frequency of detailed 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 floors and walls in need of detailed cleaning, especially in dishpit in hard to reach areas, beneath equipment. Increased frequency of detailed cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. PIC stated that he does have CFPM but was not able to provide evidence. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. -CDI- EHS provided updated copy and employees signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee was hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored over RTE items in WIC. -0- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. . **REPEAT** -3- 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 (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 thermometer stored as clean with visible debris/residue. Observed NFCS of thermometer (where probe touches) with heavy debris. -CDI- EHS educated PIC on cleaning before and after use and thermometer was cleaned. 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.- Observed pizza slicer that per PIC had not been in use since store opened (more than 4 hours). -CDI- PIC placed items at dishpit to be W/R/S. 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 items in prep unit above 41F. Observed ambient air at 44F. -CDI- PIC voluntarily discarded items above 41F. Facility to hold unit on TPHC until repairs can be made. **3 DAY VERIFICATION REQUIRED** -1.5- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles on top portion of prep unit missing labels. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in WIF. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no protective head coverings. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensils stored inside of apparatus with visible food debris and buildup, with food contact surface of utensils touching the portion that showed visible debris. When EHS asked about cleaning frequency, PIC stated that it was cleaned out as much as possible and had not been cleaned out today. -CDI- EHS educated PIC on cleaning frequency and item was moved to dishpit to be W/R/S. -0-

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed food employee rinse off clean dish before using it. -CDI- EHS educated food employee on not rinsing dishes prior to use and PIC placed item at dishpit to be W/R/S. -0-

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-use containers stored below sauce table with visible food splash from sauces. -CDI- Items with residue were discarded and PIC relocated items. -0-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple multi-use containers in need of replacement due to no longer being smooth and easily cleanable. -0- 4-501.11 Maintain equipment in good repair. Observed nonfunctioning light bulb beneath pizza hood. Replace.

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 interior surface of warewashing machine in need of cleaning. -0-

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 need of cleaning throughout. Observed exterior surfaces of dish machine in need of cleaning. Observed interior and exterior surfaces of cold holding units in need of cleaning. Observed piping beneath 3-comp sink with food splash/debris. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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 floors and walls in need of cleaning, especially in dishpit in hard to reach areas, beneath equipment. Observed some dust buildup on ceiling and vents. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several serving spoons and stainless steel containers with greasy feel and food build up stored clean. CDI - PIC moved items to 3-comp-sink. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing any bleach sanitizer after 5 cycles test strips showed 0PPM. 3DAY VR REQUIRED. PIC is currently using 3-comp-sink which uses quaternary sanitizer. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual ware washing with quaternary sanitizer below 50PPM. CDI - PIC removed in-line reducer to allow sanitizer to flow freely. Quaternary sanitizer was now registering at 200PPM-250PPM. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in WIF. PIC isn't able to lift heavy objects and is waiting for evening staff.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed four quaternary sanitizer buckets below 50PPM. CDI - PIC discarded solution and obtain fresh sanitizer from 3-comp-sink.

4-501.11 Maintain equipment in good repair. Observed low boy cooler door gasket beyond cleaning in need of replacement.

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 green push carts with heavy grease and food build up. 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 stainless steel and plastic containers with build up on non-food contact surfaces. 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 low boy cooler with debris and food build up along with pooling water. Cleaning frequency needs to be increase in general.

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 splash on FRP wall of 3-comp-sink and black build up along caulking of 3-comp-sink. More food splash and debris was observed behind dish machine.