Pizza Hut #041336

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; During exit interview, Person in charge (PIC) could not locate documentation that employees have been trained in on employee illness reporting requirements. PIC could not recite all 5 reportable symptoms and 6 illnesses that restrict/exclude a food worker.

Employee Health

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Handwashing sink adjacent to 3-comp sink. Observed handwashing sink next to 3-compartment was not fully accessible to employees as the temperature of water at the handwashing sink was 129F. PIC stated this has been an ongoing issue. Additionally, observed food employee unable to comfortably wash their hands without being burned and roughly wash their hands for 10 seconds. Facility has additional handwashing sink towards the front of the establishment that was able to be used by employees accessibly and for the necessary amount of time needed to wash hands properly.

Preventing Contamination by Hands

Plumbing installed; proper backflow devices

5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Handwashing sink adjacent to fryer equipment Observed handwashing sink in working condition but slow to drain.

Physical Facilities