DOMINO'S PIZZA # 5700

Variance obtained for specialized processing methods — Inspector Note: Observed no variance for pizza sauce. Documentation of Proposed Variance and Justification (Pf) (b) Documentation of Proposed Variance and Justification. Before a variance from a requirement of this Chapter is granted by the Department, the information that shall be provided by the person requesting the variance and retained in the Department’s file on the food service establishment includes: 1. A statement of the proposed variance of the Chapter requirement citing relevant rule and subsection numbers; Pf 2. An analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant rules and subsections will be alternatively addressed by the proposal; Pf and 3. A HACCP plan if required that includes the information specified under DPH Rule 511-6-1-.02 (6) as it is relevant to the variance requested. Pf Discussed with PIC to provide pizza sauce variance and email to [REDACTED EMAIL] ; keep variance on file in facility at all times

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed prepped shredded cheese stored in a large, covered plastic container in the walk-in cooler. Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food service employee transferred the shredded cheese into smaller containers and left them uncovered to facilitate proper cooling. Discussed proper cooling methods with PIC.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired food service permit posted. Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Discussed with owner to pay permit fee by 6/19/26.

Management knowledge, responsibilities, reporting — Inspector Note: Observed signed employee health reporting agreement templates that were not signed. Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and Discussed with the PIC to have all employees review and sign the Employee Health Reporting Agreement and keep the completed forms on file at the facility.