Domino's Pizza 5118 Improves its Sanitary Rating

No Violations Were Observed

Basic - - From inspection on 2015-10-22: Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing diagram showing location of handwash sinks in relation to areas where bare hand contact with ready-to-eat food will occur. Still the same on 12/22/15 - From follow-up inspection on 2016-05-27: **Time Extended**

Intermediate - - From inspection on 2015-10-22: Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed the same on 12/22/15 - From follow-up inspection on 2016-05-27: **Time Extended**

Intermediate - - From inspection on 2015-10-22: 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. Manager proof on certificate not available on 12/22/15 - From follow-up inspection on 2016-05-27: No food manager certification available. **Admin Complaint**

Intermediate - - From inspection on 2015-10-22: 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. 7 employees. Employees proof of certificates not available on 12/22/15 - From follow-up inspection on 2016-05-27: No employee certifications available. **Admin Complaint**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In Walkin cooler on shelf with foods.

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

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

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing diagram showing location of handwash sinks in relation to areas where bare hand contact with ready-to-eat food will occur. Still the same on 12/22/15

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed the same on 12/22/15

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. Manager proof on certificate not available on 12/22/15

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. 7 employees. Employees proof of certificates not available on 12/22/15

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing diagram showing location of handwash sinks in relation to areas where bare hand contact with ready-to-eat food will occur.

Basic - Bathroom facility not clean. Stained Toilet

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

Basic - Light out damaged/in disrepair. WIC

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.

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.

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. 7 employees.

Basic - Floor tiles cracked under water heater, repeated violation.

Basic - No handwashing sign provided at a hand sink used by food employees. Provided, Corrected on site.

Basic - Plumbing system in disrepair, mop sinks faucet leaking.

Basic - Dusty ceiling air conditioning vent covers.

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site** **Repeat Violation**

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

Basic - Floor tiles cracked, broken or in disrepair under water heater device.

Basic - No handwashing sign provided at a hand sink used by food employees, back prep area.

Basic - Standing water under water heater device, cracked tiles.

High Priority - Live, small flying insects in the mop sink area. See 36.

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**

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 - Toilet in bathroom unclean, no garbage can available.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**

Intermediate - Quats sanitizer solution at three-compartment sink/warewashing machine not up to code, must be set manually until pump is fixed.

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

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - No suitable facilities provided to store employee clothing and other possessions.

Basic - Toilet needs cleaning.

Intermediate - Handwash sink used for purposes other than handwashing, plastic container and brush in it, front line, corrected on site.

Intermediate - Spray bottle containing toxic substance not labeled, bleach, 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''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand antiseptic solution. **Corrected On-Site**

Basic - Bathroom facility not clean.

Intermediate - Manager lacking proof of food manager certification.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, handsink next to pizza oven.

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination, degreaser spray bottle over dressings, pizza cut station.

Basic - Storage of tools on shelf above or with clean equipment and utensils, on tray with BBQ sauce

No Violations Were Observed

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, handsinks in pizza station and storage area.

Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. **Corrected On-Site**

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

High Priority - Toxic substance/chemical improperly stored, on table with pizza boxes

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

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

Critical - Observed roach activity as evidenced by live roaches found-3 very small live under water dispenser-kitchen.

Critical - Observed roach activity as evidenced by live roaches found--droppings behind coke cooler-kitchen.

Observed food debris accumulated on kitchen floor-by back door under equipment.

Critical - Observed toxic item stored by food-blue degresser bottle on cutting table with seasonings-sauses and on shelf with utensils-back room.

Wet mop not hung to dry.

Critical - Violation: 53B-08-1No 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. 4 of 15 employee training certificates provided.No training certificates provided.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site. Repeat Violation.

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

Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.

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

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. clean plastic containers sitting on top of the trash can. Corrected On Site.

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

Critical - No handwashing sign provided at a handsink used by food employees. warewashing area.

Critical - Handwashing cleanser lacking at handwashing lavatory. warewashing area.

Critical - Observed unlabeled spray bottle. Corrected On Site. discarded.

Critical - Manager lacking proof of Food Manager Certification.

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. 4 of 15 employee training certificates provided.

Critical - Violation: 12A-19-1Observed empolyee wash hands with no hot water. cooklineEmployee washing hands with no hot water, cookline. 10/12/11

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. cookline.No hot water at the cookline hand sink. 10/12/11

Critical - Violation: 31-07-1Hand sink missing at dishwashing machine or area. A handsink must be installed at the warewashing / back prep area.No hand sink has been installed at the warewashing / back prep area. 10/12/11

Critical - Violation: 31-11-1Observed handwash aids at a non-handwash sink. 3 compartment sinkObserved a paper towel dispenser on the 3 compartment sink, 10/12/11

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

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink

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

Critical - Observed empolyee wash hands with no hot water. cookline

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. Repeat Violation.

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

Critical - Hand sink missing at dishwashing machine or area. A handsink must be installed at the warewashing / back prep area.

Critical - Observed handwash aids at a non-handwash sink. 3 compartment sink

Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation. (lid broken)

Critical - Handwashing sanitizer lacking at handwashing lavatory. cookline

No copy of latest inspection report.

No Violations Were Observed

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potentiallly hazardous food at the pizza station reach-in cooler. less than 4h out of temperature according to PIC.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station reach-in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touching apron then engaged in food preparation without washing hands. Corrected On Site.

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. Repeat Violation.

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

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

Critical - Handwashing sanitizer lacking at handwashing lavatory (AOP present )

Critical - Manager lacking proof of Food Manager Certification.

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

No Violations Were Observed

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. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Handwashing sanitizer lacking at handwashing lavatory. (AOP present)

Critical - Observed unlabeled spray bottle. Repeat Violation.

Critical - Manager lacking proof of Food Manager Certification.

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.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted warewashing area shelves.

Critical - Observed unlabeled spray bottle.

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

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. Corrected On Site. (gloves).

Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.

Observed dusty ceiling tiles and/or air conditioning vent covers.

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. (gloves).

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic cup in cheese. Corrected On Site.

Observed open dumpster lid.

Critical - Observed toxic item stored by food. Glue and cleanser stored with spices in dry storage area.

Observed walk-in cooler gasket torn/in disrepair.

Observed wall in disrepair. next to water heater.

Wet mop not hung to dry.

Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.

Observed gaskets with slimy/mold-like build-up.wic

Observed gaskets/seals on cold holding unit in poor repair.delfield

Critical - Observed handwash sink used for purposes other than handwashing.wiping cloths on it

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

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

Observed single-service articles improperly stored.souffle cups not inverted

Critical - Observed soiled reach-in cooler gaskets.delfield

Critical - Observed soiled reach-in cooler gaskets.randell ric

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

Critical - Observed unlabeled spray bottle.glue

Observed walk-in cooler gasket torn/in disrepair.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.dry storage

Critical - Working containers of food removed from original container not identified by common name.squeeze bottle dry storage