Dominos Pizza #5079 Improves its Sanitary Rating

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees by the 3 compartment sink. A hand wash sign was immediately posted. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a set of tongs in the hand sink next to the prep cooler. The tongs were removed. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Admin Complaint**

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Repeat Violation** **Admin Complaint**

Basic - No handwashing sign provided at a hand sink used by food employees. All areas.

High Priority - Hotel and Restaurant license is expired. **Repeat Violation** **Admin Complaint**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Degreaser stored on prep table. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation** **Admin Complaint**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom. **Repeat Violation**

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

Basic - - From inspection on 2015-12-10: Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts stacked while wet above 3 compartment sink. **Warning**Inserts/ working containers stacked wet at callback. - From follow-up inspection on 2016-03-21: Observed wet nesting. **Admin Complaint**

Basic - - From inspection on 2015-12-10: Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Warning** Form emailed to General Manager at callback. - From follow-up inspection on 2016-03-21: Did not observe AOP. **Admin Complaint**

High Priority - - From inspection on 2015-12-10: High Priority - Hotel and Restaurant license is expired. **Warning** - From follow-up inspection on 2016-03-21: Restaurant license is still expired. Per D-2, restaurant owes fees additional fines. **Admin Complaint**

High Priority - - From inspection on 2015-12-10: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**No vacuum breaker at mop sink at time of callback. - From follow-up inspection on 2016-03-21: Did not observe vacuum breaker for threaded hose bib. **Admin Complaint**

Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts stacked while wet above 3 compartment sink. **Warning**Inserts/ working containers stacked wet at callback.

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Warning** Form emailed to General Manager at callback.

High Priority - Hotel and Restaurant license is expired. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed 4 tubs of pizza sauce on and under the pizza prep counter at 59-60°F. Time stamp added for disposal in 4 hours if not used. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**At time of call back 3 tubs of pizza sauce observed. Time as a public health discussed with General manager. Form emailed to general manager.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**No vacuum breaker at mop sink at time of callback.

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

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. **Repeat Violation** **Admin Complaint**

Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts stacked while wet above 3 compartment sink. **Warning**

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Warning**

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

Basic - Stored food not covered in walk-in cooler. Mushrooms. **Repeat Violation** **Warning**

High Priority - Hotel and Restaurant license is expired. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed 4 tubs of pizza sauce on and under the pizza prep counter at 59-60°F. Time stamp added for disposal in 4 hours if not used. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dish soap bottles stored in sink near 3 compartment sink. **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in rest room and near dish sink. **Warning**

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. **Repeat Violation** **Admin Complaint**

Intermediate - Spray bottle containing toxic substance not labeled near single serve boxes and pizza hot holding station. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken nuggets in flip top 44°F moved to walk in cooler. Pizza sauce 54°F on counter 4 tubs sitting out. One tub left out and will be discarded in 2 hours. Dominos standards request that the pizza sauce remains out, however Dominos has not had the sauce added to the Non- TCS list provided by the state. Corrective Action Taken** **Corrective Action Taken** **Warning**At time of call back pizza sauce observed at 69°F. 6 tubs if sauce were out. It is Dominos standard to have the sauce out at room temperature. Dominos is not on the list for non TCS sauces.At time of post conference 4 tubs of pizza sauce observed sitting on the counter and under the counter at 57-60°F. No policy was available to view that stated time as a public health policies. Time stamp added to sauce and operator will discard, if not used within 4 hours. Operator stayed that he recently removed sauces from the cooler. In depth discussion took place about the subject of time as a public health.

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. **Warning**No proof of employee training available at time of call back. Dominos is not on the list of companies with approved training programs.At time of post conference no employee training was available to view.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken nuggets in flip top 44°F moved to walk in cooler. Pizza sauce 54°F on counter 4 tubs sitting out. One tub left out and will be discarded in 2 hours. Dominos standards request that the pizza sauce remains out, however Dominos has not had the sauce added to the Non- TCS list provided by the state. Corrective Action Taken** **Corrective Action Taken** **Warning**At time of call back pizza sauce observed at 69°F. 6 tubs if sauce were out. It is Dominos standard to have the sauce out at room temperature. Dominos is not on the list for non TCS sauces.

Intermediate - Employee applied hand antiseptic in place of washing hands as required **Warning**At time of call back, Employee handled items throughout the kitchen used sanitizer then started to handle dough and pizza toppings. Inspector spoke with team to make sure they understood before handling pizza and toppings hands should be washed and sanitized. Using sanitizer alone does not take the place of washing hands.

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. **Warning**No proof of employee training available at time of call back. Dominos is not on the list of companies with approved training programs.

Basic - Bathroom facility not clean. **Warning**

Basic - Employee drinking in a food preparation or other restricted area. **Corrected On-Site** **Warning**

Basic - Single-service articles improperly stored. Pizza boxes on floor. **Corrected On-Site** **Warning**

Basic - Stored food not covered in walk-in cooler. Ready to eat mushrooms on top shelf unprotected. **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site** **Warning**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. . 2 employees -Rubbed hair and beard. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken nuggets in flip top 44°F moved to walk in cooler. Pizza sauce 54°F on counter 4 tubs sitting out. One tub left out and will be discarded in 2 hours. Dominos standards request that the pizza sauce remains out, however Dominos has not had the sauce added to the Non- TCS list provided by the state. Corrective Action Taken** **Corrective Action Taken** **Warning**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Degreaser on prep table. **Corrected On-Site** **Warning**

Intermediate - Employee applied hand antiseptic in place of washing hands as required **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. **Warning**

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

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

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

High Priority - Live flies in kitchen.

High Priority - Live, small flying insects in food preparation area.

Intermediate - Manager lacking proof of food manager certification.

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

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

Basic - Employee personal items stored in or above a food preparation area.Cell Phone.

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

Basic - Open dumpster lid.

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

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**

High Priority - Live flies in kitchen.

High Priority - Live, small flying insects in food preparation area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Ham 48°F, Sausage 48°F, Chicken 48°F, Cheese 48°F.Corrective Action Taken by the Operator, Iced the Product down, brought the Temps down to 41°F. Called Mechanic.

High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**

Intermediate - Manager lacking proof of food manager certification.

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

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

No Violations Were Observed

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 & Lodging Association (SafeStaff) 866-372-7233. **Warning**No proof of employee training provided on 03/18/13

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Warning**

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Warning**

High Priority - Medicine stored in refrigerator/cooler with food. **Warning**

Basic - No copy of latest inspection report available. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

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

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. stem thermometer.

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. gloves.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Observed single-service articles stored without protection from contamination. aluminum containers not inverted. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. rinsing wiping clothes.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.

Critical - Observed food stored on floor.Wi cooler, Corrected On Site.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.

Critical - Observed bathroom's toilet unclean.

Lights missing the proper shield, sleeve coatings or covers.Wi cooler.

Light not functioning.Wi cooler.

Critical - Hotel and Restaurant license not properly displayed.

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

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.

Light not functioning.Reach in cooler,, Repeat Violation.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Bathroom's selfcloser on door in disrepair .

Light not functioning.Reach in cooler. Repeat Violation.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.

Critical - Observed buildup of soiled material on storage racks.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Outer openings not protected and vermin, back door weather stripping.

Light not functioning.3 door reach in frezer.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Violation: 15-30-1Shelves attached to reach-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

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

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Critical - Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors.

Violation: 33-11-1Missing drain plug at dumpster.

Violation: 33-14-1Observed dumpster's lid broken.

Violation: 38-10-1Light not functioning, reach in frezer.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Light not functioning, reach in frezer.

Missing drain plug at dumpster.

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.

Observed dumpster's lid broken.

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

Critical - Observed handwash sink used for purposes other than handwashing.

Observed open dumpster lid.

Observed reach-in cooler gasket torn/in disrepair.

Critical - Observed soiled reach-in cooler gaskets.

Shelves attached to reach-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.Corrected On Site.

Critical - Covered waste receptacle not provided in women's bathroom. Only one bathroom in the establishment, used for men and women.

Critical - Hot water not provided/shut off at employee hand wash sink. At restroom used by employees.

Missing drain plug at dumpster.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Bread, cheese, cooked meat (steak).

Observed equipment in poor repair. Rusted shelves observed in Randell reach in cooler (RIC).

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. At 3 compartment sink.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Bread, cheese, cooked meat (steak).

Observed open dumpster lid.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Shredded Cheddar cheese out of original container and held for over 24 hours in walk in cooler (WIC).

Critical - Observed soiled reach-in cooler gaskets. Randell RIC.

Critical - Observed toxic item improperly stored. Cleaning compounds stored wit take out containers at front counter. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. Air gap observed at back door.

Wet mop not hung to dry.

Critical - Working containers of food removed from original container not identified by common name. Corn meal container under pizza dough prep table