Pizza Hut Royston - Ayvaz Pizza LLC

Observed accumulation of black build up on ice machine. Advised PIC at end of day to drain ice machine then wash rinse and sanitize. Also routinely check condition of ice machine throughout the week. Rule: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed active flies and dead insects to be on the kitchen floor and on top of the pizza oven. Advised PIC to have pest control routinely come twice a month. Rule: 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed accumulation of yellow/orange build up on ice machine. PIC at end of day to drain ice machine then wash, rinse, sanitize to correct.

Observed accumulation of pink substance on ice machine. PIC at end of day to drain ice machine then wash, rinse, sanitize to correct.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:...iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

NOTE: Observed accumulation on ice machine. PIC to drain and clean out ice machine at end of day.

511-6-1.05(3)(b),(c) - Manual Warewashing, Sink Compartment Requirement; Drainboards (Pf, C) (b) Manual Warewashing, Sink Compartment Requirements.

1. A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Pf

NOTE: Observed no 3CS in restaurant. PIC to install new 3CS.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

NOTE: Observed trash around garbage can and enclosed area. PIC to clean up area.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf Note: Observed facility missing a response procedure for vomiting and diarrheal events. PIC stated they would purchase a bodily fluid clean-up kit with an anti-microbial effective against norovirus.

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Note: No thermometers were observed in the reach-in coolers and freezers in facility. Observed a thermometer in the walk-in cooler and walk-in freezer. PIC stated they would purchase an appropriate amount of thermometers so each reac-in unit would have one.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; Note: Observed handle of ice scoop to be touching the ice within the ice machine at time of inspection. PIC removed ice scoop while wearing brand new gloves and placed it in a safe location.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Note: Observed debris and garbage on ground around the dumpster in the enclosed area. PIC stated they would have it cleaned up.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Note: Observed piece of carboard acting as a temporary ceiling tile in storage area.

Pizza toppings stores in prep top pizza cooler was not 41F or below. see temperature observations for items and temperatures. Temps taken at 11:20am. PIC stated food items were placed in the prep top cooler at 10am and were taken out of walk in cooler ice was put in the top of the prep top cooler for an ice bath around 11am. PIC stated the prep top cooler PTC has been having maintenance done to it but they ordered a new PTC already and it is supposed to be delivered early next week. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41F or below. Time as public health control is going to be used with a 4 hour hold time. Once TCS food items have been removed from the temperature control the 4 hour time starts. Food items that were put in the PTC will be used or discarded by 2pm. It is recommended that ice bath is still used and that smaller portions are put in PTC. Label containers with their discard time. Discard or use TCS Food items after 4 Hours.

Shelves in Walk in cooler (WIC) have build up of debris on them. Behind/under the Dishwasher, Pizza Pan shelf and reach in freezers by the fryers have a build up of residue and debris. Ceiling between fryer and pizza oven has build up of residue. Non-Food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean at a frequency to prevent he buildup of such residue and/or debris. Clean all area above and any other affected areas so there is no residue and or debris.

There is debris and garbage in the dumpster enclosure area. A storage area and enclosure for refuse, recyclables, or returnable shall be maintained free of unnecessary items and clean to prevent the attraction of any pests.