Domino's Pizza 3165 Degrades its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food./utilizing cup for cheese **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.- the measuring cup stored in the flour broken off handle and cracked **Corrected On-Site**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. /establishment has certifications for the employees that only do pizza-all employees who work in the establishment shall have employee training.must have all employees certified by the next unannounced inspection

Basic - Single-service articles improperly stored./ pasta to go containers not properly inverted **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name./ powdered sugar

High Priority - Employee took off hat than put back on went to close pizza box without washing hands.re-educated **Corrected On-Site**

Basic - Heavy Accumulation of food debris/soil residue on handwash sink.

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 10 degrees

Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.

Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Corrected On-Site**

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

Basic - Soil residue build-up on exterior of corn meal

Basic - Working containers of food removed from original container not identified by common name./ garlic butter, butter **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ sausage 52 degrees f/ recommended rapid chill above chill line **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked cold hold chicken in the pizza make box is at 46° to 56° the manager said it was out less than half an hour, the chicken was rapid chilled to under 41° **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - No handwashing sign provided at a hand sink used by food employees.at the make line hand wash sink

Basic - Dusty ceiling tiles and/or air conditioning vent covers.in the employee rest room

No Violations Were Observed

No Violations Were Observed

Basic - Walk-in cooler gasket torn/in disrepair. **Warning**

Basic - Drain cover(s) missing. At the mop sink

Basic - Open dumpster lid.

Intermediate - Manager lacking proof of food manager certification. **Warning**

Intermediate - Food service manager not certified within 30 days of employment.Tracy, the new manager **Warning**

Critical - Violation: 53A-10-2Food Service Manager not certified after 30 days of employment.new manager with company mo than 60 days with no proof of certified food manager This violation must be corrected by : 10-16-2012.

Observed old labels stuck to food containers after cleaning. Repeat Violation.

Observed open dumpster lid.

Ceiling not smooth and easily cleanable.

Critical - Food Service Manager not certified after 30 days of employment.new manager with company mo than 60 days with no proof of certified food manager This violation must be corrected by : 10-16-2012.

Critical - Thermometers not calibrated according to manufacturer's specifications.the stem type thermometer is 8 degress under the actual temperature in the walk in cooler

Observed gaskets/seals on cold holding unit in poor repair.a split ga ket is observed on the pizza make box

Observed old labels stuck to food containers after cleaning.

Drain cover(s) missing.in the mop sink

Observed open dumpster lid.

Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.did not apply sanitizer. Corrected On Site.rewashed hands properly.

Ceiling tile missing.above 3 bay sink

No copy of latest inspection report.

Critical - No handwashing sign provided at a handsink used by food employees.at the kitchen hws

Observed open dumpster lid.

Critical - Observed unlabeled spray bottle. at least 2 bottles are not labeled

Critical - Manager lacking proof of Food Manager Certification. new manager not working today

Critical - No conspicuously located thermometer in holding unit.in the pizza make box

Critical - Hot water not provided/shut off at employee hand wash sink.next to the prep box, it was turned off due to a small leak

Plumbing system in disrepair.the handwash sink has a leak at the faucet when the hot water is turneon

Plumbing system in disrepair.t e employee toilet is in disrepair

Critical - Observed toxic item stored in food preparation area. blue colored liquid spray bottle on the prep table

Critical - Observed toxic item stored in food preparation area.tubes of caulking are stored on the prep table Repeat Violation.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Provided establishment with blank AOP form to write one, mgr did not know of any written procedure. Employees are washing hands and using hand sanitizer.

Observed build-up of food debris, dust or dirt in pizza oven on rollers.

Critical - Observed unlabeled spray bottles with different chemicals in them.

Critical - Pesticide use not in accordance with manufacturer's directions. Raid, not approved for use in restaurants on shelf near 3 comp sink.

Floors not maintained smooth and durable. Tile cracked and broken in back by walkin an by 3 comp sink.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken wings portioned into foil have no datemarking.