Domino's Pizza

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed failure to provide a testing kit or method to measure sanitizing solution for 3 compartment sink. (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf PIC advised to get test strips to test chemical sanizter solution.

Plumbing installed; proper backflow devices — Inspector Note: Observed failure to maintain plumbing systems in good repair. Observed handwashing sink in front main kitchen not draining water. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC advised to get piping systems serviced.

Management knowledge, responsibilities, reporting — Inspector Note: Observed failure to provide a verifiable manner in which employees are informed about health and activity as it relates to diseases. 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 PIC advised to get employee health forms and have them signed by every employee.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to maintain handwashing sinks at a temperature of 85F or above. Observed handwashing sinks in main kitchen at 77F. (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf PIC advised to have plumber service sinks.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to only use handwashing sink for handwashing and keep other items out of it. Observed bag of olives and wiping cloth being stored in main kitchen handwashing sink. (o) Using a Handwashing Sink 2. A handwashing facility may not be used for purposes other than handwashing. Pf PIC removed items from handwashing sink

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed facility has no test strip for sanitizer solution. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. PIC will purchase test strip as soon as possible.

Physical facilities installed, maintained, and clean — Inspector Note: Observed cracks and hole on wall base the behind prep top cooler in the kitchen. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. PIC will fix within 10 days.

Certified Food Protection Manager — Inspector Note: Observed CFSM Certificate not posted and manager could not provide proof of Food Manager Certification. 511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. 4. The certification is not transferable between persons. PIC has another 30 days to acquire.

Proper date marking and disposition — Inspector Note: Observed stored sliced tomato in a reach in cooler not date marked. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC instructed the proper way to date marked.