PIZZA HUT # 788343

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 0ppm at sink and dish machine. Unit was not dispensing. PIC placed a work order. Will be back Monday to check on the unit 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the kitchen area during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in solution at 0ppm quat. CDI. PIC replaced the solution.

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 oil buildup/debris on shelving units throughout the facility. Observed soiled handles in multiple cold holding units, leaving sticky residue on hands. Observed accumulation of food debris on interior and exterior surfaces of reach-in cooler 1. Increase cleaning frequency. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed small water leak from the "wash" basin at the 3-compartment sink and sanitizer dispenser. Also observed cracks on dish machine pipes. Needs to be repaired. 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 heavy dust buildup on floors under equipment and wall by cooker and prep table. Repeat Increase cleaning frequency. 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 procedure for responding to a vomit and diarrheal clean up. CDI. PIC was provided 1 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed PIC left from using phone and went directly to food prep without washing hands. CDI. Education was provided on when and how to wash. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the WI at temperatures above 41F. CDI. PIC indicated that unit was left opened few minutes ago. Unit closed and temperature is seen at 36F. 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 .

4-601.11(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 oil buildup/debris on shelving units throughout the facility. Observed soiled handles in multiple cold holding units, leaving sticky residue on hands. Observed accumulation of food debris on interior and exterior surfaces of reach-in cooler 1. Increase cleaning frequency. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed small water leak from the "wash" basin at the 3-compartment sink. Repair water leak.

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 heavy dust buildup on CEILING and wall by cooker. Repeat Increase cleaning frequency. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed PIC left from using phone and went directly to food prep without washing hands. CDI. Education was provided on when and how to wash.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of opened food items in the WI cooler. Needs to be covered.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while working with food.

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 boxes stored directly on the floor in the food prep area.

4-502.11(A) Maintain utensils in good repair. Observed prep unit upfront in disrepair and unable to hold temperature. That is the only prep unit in the facility. Repeat Facility will voluntarily close to repair the unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility using quat sanitizer without quat strips. Needs to order one. Will be back next week to check on the strips.

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 oil buildup/debris on shelving units throughout the facility. Observed soiled handles in multiple cold holding units, leaving sticky residue on hands. Observed accumulation of food debris on interior and exterior surfaces of reach-in cooler 1. Increase cleaning frequency. 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 heavy dust buildup on the fan vents inside the WIC. Increase cleaning frequency. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee vape, speakers, drinks stored directly on shelves where cleaned dishes are stored.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee's reusable drink cup with lid and straw stored on the top shelf, above consumer food items inside the WIC. Keep employee foods separate from consumer food items to prevent contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large storage cart stored right in front of the handsink, blocking EHS's accessibility to the handsink. CDI: Cart was moved so that the handsink was no longer blocked. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the paper towel dispenser inside the bathroom. CDI: PIC refilled with more paper towels.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed an opened box of pre-cooked chicken wings that were date-marked "thaw date 5/05, discard date 5/11." CDI: PIC voluntarily discarded the box since the time/temperature window had surpassed. Observed an opened box of pre-cooked penne noodles that were date-marked "thaw date 5/03, discard date 5/06." CDI: PIC voluntarily discarded the box since the time/temperature window had still surpassed it's 7-day window. Observed an opened box of pre-cooked Italian sausage, an opened box of pre-cooked chicken sausage, and an opened box of pre-cooked chicken breast chunks that were all date-marked "thaw date 5/05, discard date 5/14." EHS explained to PIC that these surpass the 7-day window for TCS food items, and PIC stated that she will contact her boss and see if the settings on the label-maker can be adjusted for these items. CDI: PIC voluntarily discarded all three boxes of TCS food items, as the correct discard date for these items would have been 5/11 (two days ago). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a dry microfiber towel soiled with visible debris, stored on the faucet head at the 3-compartment sink. Keep soiled wiping cloths stored separate so that they cannot contaminate cleaned and sanitized multi-use equipment/utensils.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed cases of single-use disposable gloves and boxes of "yellow disposable towel fiber" (that they use in their sanitizer buckets) stored on the shelves of a storage rack inside the bathroom. Remove all single-use articles from the bathroom to prevent contamination. 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 one case of single-use wing bowls stored directly on the floor in front of the beverage/self-stable sauce rack. Observed two cases of single-use disposable gloves stored directly on the floor, next to a handsink. Keep all single-use articles off of the floor to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed a 1-door reach-in small overhead cooler (next to the fryers) out of order. Sign is posted for unit not in-use. Repair unit or remove from the facility if the unit is not needed for operations. 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed the digital air thermometer designed for reach-in freezer 2, reading 80F. EHS observed that the food items inside were at proper frozen temps. EHS advised PIC to contact repairman to check on the unit so that the digital thermometer is accurate.

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 oil buildup/debris on shelving units throughout the facility. Observed soiled handles in multiple cold holding units, leaving sticky residue on hands. Observed accumulation of food debris on interior surfaces of reach-in cooler 1. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed small water leak from the "wash" basin at the 3-compartment sink. Repair water leak.

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 heavy dust buildup on the fan vents inside the WIC. Increase cleaning frequency. 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 the plastic crown molding on the interior entrance wall inside the bathroom, falling off of the wall. Repair crown molding. Observed crack with a hole on the interior side of the wooden door at the bathroom. Repair/cover up hole.