Domino's Pizza Improves its Sanitary Rating

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Arizona Tea stored on a shelf in the walk in cooler above the boneless chicken. Remove to the designated cooler for employees. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning. Clean dish storage area **Repeat Violation**

Basic - Open dumpster lids. **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. Above the three compartment sink. **Repeat Violation**

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dish wash area

Basic - Working containers of food removed from original container not identified by common name. Bulk corn meal storage container.

High Priority - Live, small flying insects in dish wash/ mop sink area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line: Pizza sauce 56°F. ( Reviewed time for public safety with manager. Also, manager provided documentation that their sauce ph was <4.4. The ph level needs to be <4.2 to be a non- time/temperature controlled for safety food.) Pizza must be used or discarded by 1:15pm.

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. White American Cheese slices dated 10/17/2014 with a discard date of 10/27/2014.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. A towel and green scrub pad was observed inside the front hand wash sink.

Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 55°F, provolone cheese 54°F, pasta 57°F, chicken 50°F, ham 44°F ( Reach in cooler was unplugged, plugged in during this inspection.) **Repeat Violation**

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. On shelving with clean food storage containers.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Manager wearing a cloth wrist band. Has corn meal on it.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door **Repeat Violation**

Basic - Old labels stuck to clean dishware/utensils. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza make table: ham 45°, chicken 45°, sausage 46° corrective action taken: manager is placing bags of ice on top of product

Basic - Old labels stuck to food containers after cleaning.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 100 ppm

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Intermediate - Spray bottle containing toxic substance not labeled. Chemicals named has worn off.

Intermediate - Food service manager not certified within 30 days of employment. Anthony

Plumbing system in disrepair. urinal out of order

Faucet/handle missing at plumbing fixture. cold water, triple sink Repeat Violation.

Observed unnecessary items on the premise. unused pizza reachin cooler

Critical - Manager lacking proof of Food Manager Certification. chris

Critical - One container of chicken wings at 45F - 46F in walk-in cooler.

Critical - Triple sink dirty.

Triple sink wash & rinse water dirty. COS.

Critical - No sanitizer in final rinse at triple sink. COS.

Below counter shelving soiled with food debris.

Cold water faucet handle missing at triple sink.

Drain cover missing from mop sink. COS.

Critical - no toilet paper in restroom. COS.

Ceiling tiles missing in dry storage area.

Light shield missing under hood at the oven area.

Critical - Sanitizing bucket on prep table. COS.

Critical - No employee training proof.

Critical - Observed no sanitizer in final rinse at triple sink.

Observed that rear hand sink is leaking.

Critical - Observed hand sanitizer applied to hands without washing hands first.

Critical - Observed unlabeled spray bottles on chemical storage shelves.

Observed no thermometer in small reach-in. Repeat violation.

Critical - Observed employees have not received training related to their assigned duties. Employee did not know how to set up triple sink correctly and applied hand sanitizer without washing hands first.

Critical - Observed no original certificates available for employee training.

Critical - No conspicuously located thermometer in holding unit. small reachin Corrected On Site.

Critical - Alternative Operating Procedure in place and hand sanitizer not locatedby each handsink.

Critical - License expired within 30 days after expiration date.

Critical - Manager lacking proof of Food Manager Certification. victor

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.original certificates required

No Violations Were Observed

Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Repeat Violation.

Observed build-up of grease on nonfood-contact surface on cart by sink for pizza pans.

Lights missing the proper shield, sleeve coatings or covers cracked cover in walkin.

Critical - Observed toxic item stored by food oven cleaner on food shelf.

Critical - Observed obstructed exits, stairs, hallways or egress bl0cked by boxes. For reporting purposes only.

Critical - Certified Food Manager unable to find required documents.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Only training found was expired. Repeat Violation.

No Violations Were Observed

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures top of pizza station.

Faucet/handle at plumbing fixture not working at 3 bay sink for hot water.

Lights missing the proper shield, sleeve coatings or covers missing at 3 bay sink.Repeat Violation.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit pepperoni 48 and ham 47 at top of pizza table.Corrected On Site.

Critical - Observed unlabeled spray bottle hanging on rack.

Critical - Outer openings of establishment cannot be properly sealed when not in operation bottom of backdoor.

Lights missing the proper shield, sleeve coatings or covers.walkin and by 3 bay sink.

Critical - No conspicuously located thermometer in holding unit one door

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets.

Critical - License expired more than 30 days, but not more than 60 days, after expiration date.

Critical - Observed unlabeled spray bottle.label worn off.

Observed wall in disrepair.cove base by walkin

Critical - Outer openings of establishment cannot be properly sealed when not in operation.bottom of back door