PIZZA HUT #788345

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. -1- 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 that PIC was unaware of how employee are trained on health policies. PIC stated they were unsure of what training employees completed and what was covered during the training. EHS provided PIC with a copy of the employee health policy. 10-day VR -1- 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 and greasy surfaces on dishes stored as clean. -CDI- PIC moved items to dish pit 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 . 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 utensils for wings that had not been changed out since 8am this morning (time of inspection was at 1:05PM). -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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed a bag of cooked chicken wings, container of cooked peppers, container of cooked onions and container of diced tomatoes with no date marks. Observed cooked chicken with a discard date of 11/29. CDI- EHS allowed PIC to date peppers and onions as they were onsite when they were opened. All other items were voluntarily discarded by PIC. **REPEAT** -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed items in clean dish storage that were stacked wet. **REPEAT**-0.5-

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 rusted shelving throughout. **REPEAT** -0.5- 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 rusted shelving on clean dish storage racks. **REPEAT**-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 heavy amount of food splash and grease buildup on sides/fronts of equipment on the make line. Observed heavy debris buildup on metro racks in WIC and shelving throughout. 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 a heavy amount of buildup and debris under and behind equipment on the line. Observed the walls in the dish area in need of more frequent cleaning. All external surfaces of equipment need to be cleaned. **REPEAT** -0.5-

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 drinks stored above stored on food prep table. -CDI- EHS educated employee on proper storage off employee beverages and employee relocated items. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee properly rewashed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed pineapple tidbits stored in hand sink. -CDI- EHS educated PIC on proper use of handwashing sink and PIC cleaned out hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at hand sink near front of house. -CDI- PIC replenished paper towel supply. 6-301.14 Post a handwash sign at each handsink. Observed handwashing sign missing at handsink near back of house. -CDI- EHS provided PIC with new signage. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 3-comp sink at 10 ppm chlorine sanitizer. **3 DAY VERIFICATION REQUIRED** -1.5- **FACILITY TO USE 3-COMP SINK TO W/R/S UNTIL REPAIRS CAN BE MADE** 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris and greasy surfaces on dishes stored as clean. -CDI- PIC moved items to dish pit 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 . 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 utensils for pizza that had not been changed out since 8am this morning (time of inspection was at 3:45PM). -CDI- PIC moved items to dish pit 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 chicken sausage date marked 4/29 (discard 5/5), sautéed onions, and 2 containers of spicy peppers with no date marks. -CDI- PIC voluntarily discarded items. -0- 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 .

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. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 containers of wiping cloths stored in 0 ppm quaternary sanitizer. -CDI- PIC replenished sanitizer concentration to 200ppm. 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 sanitizer containers used for storing wiping cloths with visible debris and soil. -CDI- PIC replenished sanitizer containers. -0.5-

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 in storage container with visible food debris. -CDI- EHS educated PIC on proper storage areas and PIC moved items to dish pit to be W/R/S. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement. Observed leak at standup cooler. Observed leaking condensation line at prep unit. Repair or replace. -0.5- 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 rusted shelving.

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 food splash and buildup on sides of equipment. Observed metro racks and shelving in need of cleaning or replacing. Increased and more thorough cleaning frequency recommended. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 flooring/baseboards in need of repair. 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 residue on walls, especially in hard to reach areas/behind shelving/equipment. Observed heavy dusty buildup on vent/ac covers. Increased and more thorough cleaning frequency recommended. -0-

6-303.11 Provide required lighting intensity. Observed WIC with less than 10ft candles of lighting. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in WIC above retail items. Observed employee phone stored on prep table. -0-