Domino's Pizza Improves its Sanitary Rating

Basic - Covered waste receptacle not provided in women's bathroom.Employee restroom for male and female, no cover.On callback: trash cans lacks required lid.

Basic - Covered waste receptacle not provided in women's bathroom.Employee restroom for male and female, no cover.

Basic - Current Hotel and Restaurant license not displayed.Observed no current license visible.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.Observed soiled aprons stored over single portion packs near the front line. The aprons were moved. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Pizza line pork 47°, it was moved uncovered below to cool it down. **Corrective Action Taken**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Proof of training was not found.

Intermediate - No soap provided at handwash sink.Observed no soap at the pizza area, right, hand wash sink. Soap was purchased and put in place. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled.Observed unknown substance in a spray bottle, no label. The liquid was discarded and the bottle rinsed. **Corrected On-Site**

Basic - Dusty ceiling tiles and/or air conditioning vent covers. (A/C bent in public restroom dusty)

Basic - Equipment and utensils not properly air-dried - wet nesting. (Plastic containers over 3 compartment sink stacked wet) **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. (Sign missing at sink next to walk-in cooler) **Corrected On-Site**

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

Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans stacked wet) **Corrected On-Site**

Basic - Faucet/handle missing at plumbing fixture. (Handle missing on hand wash sink in kitchen)

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. (To go pizza boxes and sandwich boxes not inverted/protected) **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (In employee restroom and at sink in kitchen) **Corrected On-Site**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (In dry storage area for sodas)

Basic - Single-service articles not stored inverted or protected from contamination. (Pizza boxes not inverted in area next to sodas) **Corrected On-Site**

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. (Window cleaner on prep table above food) **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (In men's restroom in back) **Corrected On-Site**

Basic - Equipment in poor repair. Large make table center door hinge and left door gasket.

Basic - Old labels on clean dishes above three compartament sink **Corrected On-Site**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies.

Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid on chemical shelf. **Corrected On-Site**

No Violations Were Observed

Basic - Reach-in cooler gasket torn/in disrepair. Main make table cooler. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Rear prep area. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door, able to see light coming through all sides when closed. **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**

Intermediate - Food service manager not certified within 30 days of employment. Maggie Stuart. **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only able to show one certificate which is expired. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Bulk cornmeal at pizza make line. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Main make table cooler. **Warning**

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk corn meal. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Main make table cooler. **Warning**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils in containers with old food debris, storage racks in rear prep area. **Warning**

Basic - Water leaking from faucet/faucet handle. Hand sink next to front counter. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear prep area. **Corrected On-Site** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Rear prep area. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door, able to see light coming through all sides when closed. **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**

Intermediate - Food manager certification expired. **Warning**

Intermediate - Food service manager not certified within 30 days of employment. Maggie Stuart. **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only able to show one certificate which is expired. **Warning**

Violation: 18-04-1Observed old labels stuck to food containers after cleaning.

Critical - Violation: 53A-11-1Certified Food Manager unable to answer basic Food Code questions. Person in charge did not understand how to use time for public health.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin cooler: ham 48F, steak 47F, beef sausage 46F, chicken 47F Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Top part of pizza make cooler. Temps: 46F to 48F

Observed old labels stuck to food containers after cleaning.

Critical - Portable fire extinguisher not fully charged. For reporting purposes only.

Critical - Certified Food Manager unable to answer basic Food Code questions. Person in charge did not understand how to use time for public health.

03A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F. REACHIN COOLER: Ham 48F, Steak 47F, Beef Sausage 46F, Chicken 47F

03A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F. Callback: Pizza make cooler: moz. cheese 46F, pepperoni 46F, Ham 45F, Sausage 46F, Chicken 44F

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pizza make reachin cooler: moz. cheese 46F, pepperoni 46F, sausage 46F, ham 45F, chicken 44F Repeat Violation.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. 4 degrees off (reading 28 degrees F) Corrected On Site.

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

Observed old labels stuck to food containers after cleaning.

Critical - Observed bathroom facility not clean.

Observed floor area(s) covered with standing water. Back door area

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Rear door

Critical - License expired within 30 days after expiration date.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. chicken

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.

Critical - Thermometers not calibrated according to manufacturer's specifications. No ice or way to boil water to check the calibration.

Critical - No conspicuously located thermometer in holding unit. Sandwich prep cooler

Critical - Observed food employees touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrappedsingle-service items, without washing hands. Employees touched face & adjusted hat then continued to touch food service equipment & box pizzas. Employees did not wash hands.Corrected On Site.

Observed equipment in poor repair. Door on the pizza make cooler.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed single-service items stored on floor. pizza boxes

Critical - Cold water not provided/shut off at employee handwash sink. Front handwash sink.

Critical - Covered waste receptacle not provided in women's bathroom. Employee bathroom.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap under rear door.

03A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F. Callback: Pepperoni 44 & ham 48 degrees F

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sandwich prep cooler: cheese 45 degrees f. Pizza make cooler: ham 49 , chicken 57 degrees f Callback : pepperoni 49, beef 56, chicken 49

Violation: 18-05-1Observed old food stuck to clean dishware/utensils.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sandwich prep cooler: cheese 45 degrees f. Pizza make cooler: ham 49 , chicken 57 degrees f

Observed old food stuck to clean dishware/utensils.

Critical - Observed live flies in kitchen. About 5

Critical - Observed unlabeled spray bottle. Label worn off of general cleaner spray bottle.

No Violations Were Observed

Critical - Observed food stored on floor. Bottles of coke.

Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Employee did not use soap, did not wash hands for 20 seconds & did not use sanitizer.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee preparing food went from pizza make table, inside walkin cooler & back to preparing food without washing & sanitizing hands in between.

Critical - Observed employee improperly washing hands. Less than 20 seconds ( First employee about 10 seconds & a second employee about 5 seconds)Repeat Violation.

Critical - Observed employee wash hands with no soap.

Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.

Observed old labels stuck to food containers after cleaning.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed unlabeled spray bottle.Repeat Violation.

Critical - No proof of original 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 rquired.

Violation: 15-32-1Observed single door reach-in cooler gasket torn/in disrepair.

No Violations Were Observed

Critical - Violation: 12A-08-1Establishment does not have a complete,up to date copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.

Critical - Violation: 12B-02-1Observed employee eating in a food preparation or other restricted area open drink can in glass cooler.Repeat Violation.

Violation: 15-32-1Observed single door reach-in cooler gasket torn/in disrepair.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation bottom gap at back door.Repeat Violation.

Critical - Violation: 41B-03-1Observed unlabeled spray bottle green stuff over handsink.

Critical - Violation: 53B-02-1Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements mgr unaware of handwash plan.

Critical - Observed employee improperly washing hands. Less than 20 seconds.

Critical - Observed empolyee wash hands with no hot water.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. unable to approve AOP. no hand sanitize installed at handsinks. no hot water at front handsink. EMPLOYEES MUST WEAR GLOVES UNTIL AOP IS APPROVED

Critical - Hot water not provided/shut off at employee hand wash sink. Front hand sink.

Critical - Observed hand sanitizer applied to unclean hands.

Critical - Establishment does not have a complete,up to date copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.

Critical - Observed employee eating in a food preparation or other restricted area open drink can in glass cooler.Repeat Violation.

Observed single door reach-in cooler gasket torn/in disrepair.

Critical - Food-contact surfaces (Pizza screens) not washed and sanitized daily.

Observed leaking pipe at plumbing fixture at mop sink.

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

Critical - Observed toxic item stored in food preparation area spray bottles next to portion scale.

Critical - Observed unlabeled spray bottle pink stuff.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements mgr unaware of handwash plan.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices olives in cracked container.Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area Cups in cooler.Corrected On Site.

Observed old labels stuck to food containers after cleaning.

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Violation: 09-04-1Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Violation: 10-01-1In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.

Violation: 36-08-1Observed floor and wall junctures not coved by walkin.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.TONY DOESN'T HAVE CARD HERE

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed floor and wall junctures not coved by walkin.

Critical - Observed frayed/spliced electrical wires wires spliced and taped together for plug at heat lamp. For reporting purposes only.

Observed old labels stuck to food containers after cleaning.

Critical - Observed toxic item stored by utensils. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.

Critical - Observed unlabeled spray bottle.

Wet mop not hung to dry.