PIZZA HUT #788325

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed wet stacking among multiple dishes stored as clean. -REPEAT-

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 near the handsink in the back. Repair tiles. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored above customer dry storage. -CDI- PIC relocated employee jacket to prevent contamination. -REPEAT-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to present EHP with restrictions and exclusions. -CDI- EHS provided handout. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on majority of dishes stored as clean. -CDI- PIC moved items to dish pit 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine at 0 ppm at dish machine due to chlorine container being empty. -CDI- PIC replenished chlorine supply and observed at 200ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Alfredo sauce and pepperonis at 46 and 44F, respectively in prep unit. Observed ambient air of unit at 38F. Per PIC, items were out while he was cleaning unit. -CDI- PIC placed items in WIC to cool back down. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf- Observed facility not able to produce variance approval for sweet sauce. -CDI- EHS provided a copy via email. -0-

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 with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food stored on floor in WIF. -0-

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed 2 scoop handles stored in cheese touching cheese. -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 heavy debris in storage container for in-use utensils. -CDI- PIC moved items to dishpit to be W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed ice on outside of freezer door and it not being able to shut completely. Repair. **REPEAT** **POINTS NOT ESCALATED DUE TO BEING DIFFERENT ITEMS** -0.5-

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 utensil and food dry storage racks, interior or reach in freezer, interior of dish machine, interior of proofer, and interior of prep unit in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at 80F from 3-comp sink and both hand sinks. **10 DAY VERIFICATION REQUIRED** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp sink faucet, faucet was taped up. **REPEAT** -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors at dumpster area. -0-

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 and buildup on some walls, especially near dishpit area. Observed ceiling in need of cleaning due to dust build. Observed floors in need of cleaning throughout due to buildup. Increased and more thorough cleaning frequency recommended. -0- 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. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored inside of food container in RIF. Observed employee personal items stored over retail items in WIC. -CDI- PIC relocated items. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit diarrhea plan. CDI poster provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees using gloves to go in walk to get food product and return to prep line with same gloves to prepare food. CDI gloves discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed majority of plastic pizza pans and covers, spray nozzles, utensils, and dough pans that were soiled with leftover debris. CDI items moved from shelves. Verification required. 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 leftover premade pizza stored in reach in unit that is not operational. Pizza was at 58F. CDI items discarded. PIC stated they used it only to store pre made pizzas for a large ordered. Told them to utilize walk in next time until reach in repaired. Observed walk in unit that was holding TCS items at 44-45F. CDI all items that were open and prepped were discarded. Items that were delivered this morning moved to walk in freezer. Only items left in walk in is pizza dough and nontcs veggies that come in pre prepared. Maintenance called to facility and will be onsite at 7pm. Facility allowed to continue operator utilizing what is left inside of the prep units and reach in units. Verification required. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marks at the prep top for TCS items. Dates were added but only for today. CDI items that were unidentified discarded and refreshed and remaining items dates changed with when items preppped. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed stand up reach in units and walk in unit not able to maintain TCS foods at 41F and below.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat strips for sanitizer at 3 comp sink. Verification required.

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 utensil and food dry storage racks, interior or reach in freezer, interior of dish machine, interior of proofer, and interior of prep unit in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed front hand sink with slow drain.