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55: 3180 55 OUT 3180 REPEAT Observed pieces of old food particles, trash, grease, etc. on the floor under shelving and around the fryers and wing cold holding unit, near the hot water heater, near the pizza oven. Also, The wire shelving in several locations (near the wing cold holding unit; in coolers, and near the three-compartment sink -- some which are being used to hold clean, sanitized dough dishware) have an accumulation of grime and old food particles and are in need of being cleaned.
Corrective Actions: Correction: Clean the facility and surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Please clean this area around the fryer, hot water heater, and all the wire racks in the next five (5) days. Also, create a cleaning schedule to prevent the accumulation of grease, dirt, and old food pieces.
55: 2830 55 OUT 2830 REPEAT At the floor wall junction there is no coving in areas to the left of the hand sink and behind the wings fryer / wing preparation area.
Corrective Actions: Correction: Within the next seventy-five ( 75) days please replace or repair the floor wall junction so there is coving that is flush with the wall.
NOTE: Good job with spray bottles holding liquids being labeled so the contents can be easily identified. Verbally reviewed employee health policy, handling orders with food allergies, cleaning of in-use utensils such as pizza cutter, raw chicken cooking procedures, & hand washing procedures during today's inspection.
Discussed the regulation changes including: starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures (VDH / VDACS Guidance for clean-up June 2021 guidance previously left; today viewed Pizza Hut Bodily Fluids. Vomit, and Diarrhea CleanUp Procedures as last inspection) and you already should have a clean up kit (present in office) ; also starting summer 2021 you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (QR code poster left as not posted at last inspection -- please post) - you can post this near your food permit which also must be visible to the public / your customers (posted behind pick up counter).
| Description | Temperature | State of Food |
| diced tomatoes (top prep cooler) | 36 °F | Cold Holding |
| chicken wings (walk-in cooler) | 39 °F | Cold Holding |
| pizza cheese (top prep cooler) | 40 °F | Cold Holding |
| pepperoni pizza | 207 °F | Cooking |
| pepperoni (top prep cooler) | 39 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| ES-2000 dish machine | chemical | 100 | Sani NC | chlorine | ||
| three-compartment sink | chemical | Kay Quat II | quat |
| Description | Temperature |
| wings 1-dr small freezer | 9 °F |
| tall 1-dr freezer (#4) | 6 °F |
| tall 2-dr freezer (#1) | 1 °F |
| 1-dr tall cooler (#2) | 42 °F |
| wings small cooler | 40 °F |
| tall 1-dr freezer (#4) | 6 °F |
| 1-dr tall cooler (#3) | 41 °F |
| walk-in cooler | 40 °F |
| hot case | 182 °F |
| tall 2-dr freezer | 18 °F |
| 1-dr tall cooler | 36 °F |
| 4-dr prep cooler ( underside) | 30 °F |
| 1-dr tall cooler | 36 °F |
| tall 2-drfreezer (#3) | 13 °F |