PIZZA HUT #4780

2-2E: .03(6)Certified food safety manager (CFSM) couldn't locate the sanitizer for the vomit and diarrheal clean up kit. CFSM contacted manager to inquire if there was more of the sanitizer on site. Per CFSM, manager stated they will have to purchase more. A food establishment shall have written 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) Corrective Actions: Facility has another sanitizer on site that is on the EPA list G. Clean up kit procures were modified to use the Multi Surface Peroxide Sanitizer out a vomit or diarrheal event occur.

13A: .02(1)(d)The most current inspection report from 9/10/25 was not on display. The inspection report from 5/22/2025 on display. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report was provided to CFSM to be placed on display.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours in the prep line cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Instructed person in charge to move foods to the walk in freezer.

15A: .05(6)(a)The ambient air temperature of the prep line cooler is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

12B: .03(5)(i)Observed food handler with facial hair longer than 1/2". Ensure beard guards are provided for employees by 5/30/2025 Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)