PIZZA HUT #4786

Violations (7)

• 2-2ACritical

  Georgia Food Code .03(2)(o)Person

  .03(2)(o)Person in charge could not demonstrate in a verifiable manner that the other employee on site had been informed of their responsibility to report certain symptoms and illnesses. ***SECOND CONSECUTIVE VIOLATION***.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee signed a health agreement during inspection.//

  Priority Foundation

• 2-2ACritical

  Georgia Food Code .03(1)(c)2,3,17Person

  .03(1)(c)2,3,17Person in charge was not aware of all reportable symptoms and illnesses. ***SECOND CONSECUTIVE VIOLATION***// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on reportable symptoms and illnesses. An employee health information sheet was provided.//

  Priority Foundation

• 18Critical

  Georgia Food Code .07(5)(k)Observed

  .07(5)(k)Observed flying insects present in food prep area, warewashing area, next to the side door, and in the front lobby during inspection.// 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; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

  Priority Foundation

• 15C

  Georgia Food Code .05(7)(a)2,3Observed

  .05(7)(a)2,3Observed fuzzy mold-like accumulation on shelving in standing cooler across from pizza prep line and several areas of shelving in walk-in cooler.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

  Core

• 15A

  Georgia Food Code .05(6)(a)Observed

  .05(6)(a)Observed ice accumulation coming from pipes connected to condenser in walk-in freezer.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

  Core

• 13A

  Georgia Food Code .02(1)(d)Observed

  .02(1)(d)Observed the most recent inspection report is not posted in front lobby or drive thru window. An old inspection report from 10/26/25 is posted in these locations.// 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) Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. (C) Corrective Actions: Post today's inspection report in public view. NOTE: A digital frame that cycles through photos of the inspection report, permit, and CFSM certificates is not in compliance. The inspection report must be individually visible at all times in the facility.//

  Core

• 15B

  Georgia Food Code .05(6)(d),(e)Observed

  .05(6)(d),(e)Observed accumulation of debris on exterior and interior surfaces of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

  Core