PIZZA HUT #788328

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during the inspection. Facility is still on a transitional permit. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the Prep top above 41F. Se temperature chart. CDI PIC voluntarily discarded all tcs foods. EHS allowed PIC to put prep top unit on TPHC for today. EHS reviewed TPHC procedures with PIC and she completed the TPHC form. PIC has contacted maintenance for repair. EHS advised that a visit must be made tomorrow morning to review the TPHC and repair before they open. VR needed 7-22-25 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 .

4-501.11 Maintain equipment in good repair. Observed the prep top not holding tcs foods at 41F or below. PIC was not aware that the unit was not operating properly. Maintenance has been contacted. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed Inside of WIC door has chipping paint. This is a transitional item.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility doesn’t not have QUat sanitizer test strips to measure sanitizer at the 3 comp sink. CDI PIC found correct test strips during the visit.

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 residue and build up on outside surfaces of WIC, and gaskets of coolers throughout the facility. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet nesting of containers. Allow to completely air dry and then stack.

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 residue and build up on outside surfaces of equipment, handles, shelving on inside.

5-205.15 Maintain a plumbing system in good repair. Observed leak at can wash. Leak at three comp sink. Repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in shared restroom

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 dust and build up on cross beams of ceiling. Observed build up and residue on floors throughout facility.