PIZZA HUT #788320

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 to dish put for proper 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet nesting in dishes stored as clean. CDI - PIC moved to dish pit for proper cleaning.

4-501.11 Maintain equipment in good repair. Observed WIFs door unable to close or open easily due to build up of ice in WIF on floor, wall, ceiling. Repair.

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 residue and build-up on equipment throughout facility. Increase cleaning frequency.

5-403.11 - Sewage shall be disposed through an approved facility. EHS observed, non-portable water back up through floor drain near the clean dish storage area in the back of facility. EHS also observed non-potable water surfacing from the ground outside the back door adjacent to the sidewalk. PIC stated that a pipe burst outside of facility over the weekend, resulting in all establishments within the complex being closed due to a loss of water service and in adequate water pressure. According to the PIC, the facility reopened the following day, however wastewater continued to back up through the floor drains. PIC stated that a maintenance request has been submitted. EHS shall suspended permit until waste. Water has been removed from facility, thoroughly cleaned and disinfected, and the source of backup has been permanently corrected by maintenance. Facility shall remain closed and may not resume operation until EHS returns back on site.

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 buildup of food debris throughout establishment on floors, walls, and ceiling especially in clean dish storage area, around make line, WIC, WIF, dish pit, and dry storage. Increase cleaning frequency.

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 PIC and food employee wash hands for less than 20 seconds. -CDI- EHS educated food employees on proper handwashing procedures and both 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee preparing pizzas with barehands and open door to WIC to grab other food items and then begin to return to food prep. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed hot water at handwashing sinks at 120F. PIC stated that cold water foot lever is broken and is on order. **10 DAY VERIFICATION REQUIRED** -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes stored over RTE cheese. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. -0-

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. -1.5- 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 1-door RIC by make unit above 41F and ambient air at 46F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** -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 some squeeze bottles and spice shakers missing labels. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 box of linen towels stored on floor. Observed clean utensils and lids stored in containers with visible food debris. -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 residue build-up on equipment throughout. Observed dust buildup on fan vents in WIC. Observed debris buildup on shelving in WIC. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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 in need of cleaning throughout, especially below dish machine, between fryer and RIC and other hard to reach areas. Observed dust buildup on lights, light shields and ceilings. Observed debris buildup on walls and ceilings throughout. Observed buildup on soap dispensers. Increased and more thorough cleaning frequency receommended. 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 sanitizer dispenser not attached to wall at handsink near dish machine. Observed damaged light shield and one ceiling tile with minor cracks. Repair or replace. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on table where marinara sauces are held and employee coat stored on shelving over single-use and single-serve items. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine operating at 10-50 ppm chlorine after running machine multiple times. CDI dish machine will not be used until it is providing proper sanitization. 3 comp sink to be used exclusively until dish machine repaired. Verification required within 3 days. 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC preparing pizza without wearing a hair restraint.

4-501.11 Maintain equipment in good repair. PIC has indicated that pizza prep cooler was not holding temperature earlier in the day. PIC is using ice to help maintain temperature of TCS food items. Observed TCS food temperatures in compliance today < 41F. Ambient air at 38F. PIC will monitor and update EHS of service repair that has already been requested by the store.

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 residue build-up on equipment throughout.

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/residue on floors and walls. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed basboard damage in WIC. 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 cracked/damaged floor tiles at pizza oven and pizza prep cooler.