Domino's Pizza 4909 Degrades its Sanitary Rating

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.- using sponges to wash dishes

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.- back sink area

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza sauce, can be held at room temperature up to 10 hrs, but product needs to be time marked. Brought to room temperature at 12:0, employee time marked **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.- pre-cooked chicken portions, employee not sure when opened/portioned

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.- Caitlyn, Ivan, Orlando, Savoye

Basic - Working containers of food removed from original container not identified by common name.- cornmeal container and shakers **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- tomato sauce 59°f, 1 1/2 hrs, gave paperwork for TPHC

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.food temping 38°f, thermometer reading 22°f - in pizza line cooler

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- top of pizza oven **Warning**- needs cleaned

Basic - Equipment and utensils not properly air-dried - wet nesting.- stainless pans on storage shelf **Corrected On-Site** **Warning**- observed wet nesting

Basic - Exterior door has a gap at the threshold that opens to the outside. - hole at exterior door **Warning**- hole still observed

Basic - Working containers of food removed from original container not identified by common name.- shakers at finishing table **Warning**- not labelled

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- top of pizza oven **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting.- stainless pans on storage shelf **Corrected On-Site** **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. - hole at exterior door **Warning**

Basic - Floor tiles missing.- baseboard tiles at wall by sink **Warning**

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. Educated employee on correct procedures. "Corrected On-Site** **Corrected On-Site** **Warning**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.- scoop in cornmeal **Corrected On-Site** **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit.- pizza line cooler **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.- cheese at room temp, 25°f, moved to walkin **Corrected On-Site** **Warning**

Basic - Sponge used to wash a food-contact surface. **Warning**

Basic - Working containers of food removed from original container not identified by common name.- shakers at finishing table **Warning**

Intermediate - Moderately Encrusted material on can opener blade. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.- manager can't locate certificates **Warning**

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.- last done 8/15/2012 **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- pizza oven tray at entrance to oven

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**

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

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 - No conspicuously located ambient air temperature thermometer in holding unit. In pizza cooler **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic - Single-service articles improperly stored.- souffl cup not stored upside down **Corrected On-Site**

Basic - Water heavily dripping onto floor surface.at hand wash sink

Basic - Working containers of food removed from original container not identified by common name.- bulk container of corn meal **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. - tomatoes in coke cooler **Corrected On-Site**

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - no certificate for Berry or Lenna

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container./ scoop in corn meal **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name./ bulk corn meal bucket at pizza line

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ beef topping 48°f, spinach 49°f, manager states put items at pizza line at 10:30, recommended rapid chill

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./in restroom

Basic - Food storage container/container lid cracked or broken./ several broken plastic containers in use for product in the pizza line reach in

Basic - Moderate Soiled reach-in cooler gaskets. **Corrected On-Site**

Critical - Fruits/vegetables not washed prior to preparation. Mushrooms per- sliced and delivered in a box doesn't t specify that the product was washed observed brown specs on mushrooms

Lights missing the proper shield, sleeve coatings or covers.light in the walk in cooler

Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually/Must have by next unannounced inspection

Critical - Observed handwash sink used for purposes other than handwashing./thawing Corrected On Site.

Observed old labels stuck to food containers after cleaning.

Observed build-up of food debris, dust on exterior of the corn fliwer bucket

No copy of latest inspection report.

Critical - No conspicuously located thermometer in holding unit./pizza line

Critical - Observed toxic item on premise that is not required for the operation of establishment./bug spray not for commercial use

No Violations Were Observed

Critical - Observed potentially hazardous food thawed at room temperature.cheeseCorrected On Site. Repeat Violation.

Observed a cup being used as a scoop for cooked pasta

Critical - Observed interior of reach-in cooler/shelves heavily soiled with accumulation of food residue.

Observed wall bowing by 3 bay sink and kick tile missing.

Lights missing the proper shield, sleeve coatings or covers.there is no light shield on the walk in cooler light

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. the documentation was mailed to the corporate office, it must be kept on site

Observed ceiling in disrepair.in the restroom

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Observed floor and wall junctures not coved.multiple cove molding tiles are broken or missing

Observed hole in wall.many small holes are observed in the wall above the pizza make box

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.the glass front reach in cooler is dirty inside and out

Observed residue build-up on nonfood-contact surface.the cooling fan covers in the reach ins and walk in cooler are dirty

Observed wall in disrepair.the wall next to the 3 compartment sink is heavily damaged

Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name.on line container of marinara sauce Corrected On Site.

Critical - Covered waste receptacle not provided in women's bathroom.no covered trash can in the multi use emplyee restroom

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.gloves ect. must be used until an approved and documented AOP is in place. A plan to use was provided to the management

Critical - Observed gas-powered equipment containing more than 5 gallons of gas stored inside the establishment. For reporting purposes only.a generator and 5 gallons of gas are in the back room

Observed wall soiled with accumulated black debris in dishwashing area.

No Violations Were Observed