PIZZA HUT #788339

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility at the time of inspection. Ensure that there as a CFPM at the facility at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pepperoni, ham, and sausage in the WIC with no date marking present, all other foods present throughout the facility were date-marked. PIC stated that these food items were opened and prepped yesterday. -CDI- PIC properly back dated. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 oil containers and 2 shaker bottles unlabeled. Ensure all working containers of food are properly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food in the WIF directly on the floor. PIC stated that foods were from the morning delivery. Ensure that food is put up off the floor from deliveries in a timely manner.

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 shelving throughout the facility, gaskets and handles throughout the facility, the fryers and fryer lowboy, and equipment throughout the facility with heavy soil and debris present. NON-FOOD Contact surfaces throughout the facility must be cleaned and maintained as clean.

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 soil of food debris, residue, and grease present on the floors, walls, and ceilings throughout the facility. Floors, walls, and ceilings of the facility require deep cleaning. Ensure floors, walls, and ceilings are cleaned. 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 ceiling tiles in the bathroom not flush with the ceiling and with gaps present. Ensure repaired. 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. Observed floor tiles by the water heater chipping. Repair floor tiles.

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 The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed Sausage, Ham, Wings, and Penne present in the WIC with no date marking present. PIC walked through each item and was able to tell EHS all the days the RTE foods were opened and prepped. -CDI- PIC back dated all the RTE prepped foods. EHS discussed with PIC that all RTE foods must be date marked when, prepped, thawed, or opened ensure that facility is date marking. Observed compliant date marking for all other foods throughout the facility. 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 .

4-501.11 Maintain equipment in good repair. Observed stand up RIC adjacent to the make top not functioning at the time of the inspection with an out of order sticker present. PIC stated that a work order has already been made. Observed large amount of ice buildup in the stand up RIF adjacent to the fryers. Ensure that ice buildup is removed and that the RIF is functioning properly to preclude any ice buildup. Ensure all equipment in the facility is maintained in good 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 the bottoms of cold holding units with soil and residue present. Observed large grease buildup present on top of the pizza oven. Observed large grease buildup on green wire shelving throughout the facility. Observed the external portions of pizza trays with a buildup of char and debris. Ensure that non-food contact surfaces throughout the facility are cleaned and maintained as clean.

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 walls throughout the facility with grease and buildup. Observed floors in the throughout the facility specifically underneath cooking and holding equipment with debris and buildup. Ensure that floors walls and ceilings are cleaned and maintained as clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed proofing dough containers stored on clean dish rack with the presence of food debris and residue, PIC stated these proofing containers are not used, EHS suggested removing dish ware from facility that is not used or covering with plastic. -CDI- PIC moved dirty dishes to 3-Comp Sink to be properly 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the clean dish rack of the facility. Ensure that containers and equipment is dried in a manner to prevent went stacking.

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 the build up of food debris and grease residue present on non contact food surfaces throughout the facility such as shelving, cooking equipment, and dish machine. Ensure that non food contact surfaces and cleaned and maintained as clean.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster container open. Maintain dumpster container as closed when not in use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed the buildup of trash, boxes and a flat screen TV present in the dumpster area. Ensure that items and litter are not stored around/in the dumpster area.

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 grease and debris build up on walls and ceiling throughout the facility. Observed heavy grease on walls be dish machine and walls adjacent to make top. Observed biofilm residue present on the walls of the WIC and piping fixtures in the WIC. Ensure that floors, walls, and ceilings of the facility are cleaned and maintained as clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at facility during time of the inspection. Facility is under transitional permit, and still have time to get CFPM at the facility. PIC stated that her ServSafe expired last September, and her boss is planning on having her get re-certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 procedures for vomiting and diarrhea cleanup for employees to follow. PIC stated they had bodily fluid cleanup kit, but was discarded and the owner ordered a new kit which they are waiting to receive. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine reading 0ppm of chlorine sanitizer after 4 runs, which included PIC changing out the chlorine bucket to a brand new one and priming the sanitizer. PIC stated Auto-Chlor visited recently and they had no issues. PIC contacted owner to have repairman come out again to check on the dish machine. PIC was told to only utilize the 3-compartment sink (which they use QUAT sanitizer) to wash/rinse/sanitize all of their multi-use utensils and equipment. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled container storing white powder on the counter above the lowboy freezer. PIC stated this white powder is fryer cleaner. CDI: PIC labeled container as "fryer cleaner."

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee building pizzas for an order at the make table, without a hair restraint. Observed one food employee working the fryer without a hair restraint. All employees actively engaging in food prep shall use an approved hair restraint (hat, hairnet, visor) to prevent physical contamination.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a couple stacks of single-use paper boats stored right-side up, without a protective barrier, above the sauce table next to the fryers. Keep all single-use articles in it's protective package or stored inverted to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelves on clean dish rack. Observed damaged shelf underneath a prep table holding shelf-stable tomato sauce and large containers of oil. Observed torn gasket in reach-in freezer 2. Observed damaged shelf inside the WIC. Observed damaged shelf on the rolling rack holding only dough. Repair/replace all items mentioned above. 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed the digital thermometer of the reach-in cooler (only holding dough) reading 31.7F, although EHS observed ambient air temp was actually reading 61F. PIC stated she noticed this today and already put in a work order to have reach-in cooler looked at by repairman.

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 soiled gaskets and soiled interior walls of the lowboy freezer. Observed heavy debris buildup on chemical storage racks next to the 3-compartment sink. 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 cracked floor tiles throughout the facility. Observed bottom of FRP wall in the hallway falling off. Observed missing tile on the baseboard in the hallway. Observed damaged ceiling tiles in dish room, tearing apart. Observed bulging floor inside the WIF. Repair/replace all items. 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 black buildup on the wall behind clean dish rack. Observed heavy dust buildup on vents and ceiling tiles in the hallway. Observed oil buildup on ceiling tiles throughout the facility. Observed dust buildup on the fan vents inside the WIC. Increase cleaning frequency to prevent contamination.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed the light shield for the lightbulb in the can wash/clean dish rack area damaged and falling from the ceiling. Repair light shield to prevent possible injuries. 6-303.11 Provide required lighting intensity. Observed insufficient lighting intensity at the can wash/clean dish rack area; EHS observed 3 foot candles at the can wash area, and 5 foot candles at the clean dish rack. This area is required to have at least 20 foot candles at a distance of 30 inches above the floor. Obtain more lighting. Observed one lightbulb out in the hood system above the pizza oven. Replace with new lightbulb. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored on a shelf above beverages for sale, in the dry storage rack. Keep employee possessions stored away to prevent contamination.