DOMINOS PIZZA

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided handout at inspection. Corrected On-Site

Intermediate - Person in charge unable to answer basic questions about allergens. Inspector provided handout at inspection.

Basic - Drain cover(s) missing on mop sink. Observed open 3 inch pipe as drain with no cover on mop sink.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager wash hands with 1 glove on then proceed to touch clean utensils. Advised to remove glove and wash hands. Corrected On-Site

Intermediate - No hot running water at three-compartment sink. Observed no hot water at handsink at front pizza make. Manager corrected. Sink not properly functioning due to leak. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided form via email. Corrective Action Taken

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

Basic - Floors not maintained smooth and durable. Observed metal floor buckling at joints in walk-in cooler. No longer easily cleanable. Space between panels large enough to allow food to slip under floor panels.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights on walk-in cooler with no shield.

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found at 100 ppm corrected to 200ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (50F - Cold Holding); cooked peppers (51F - Cold Holding); sausage (49F - Cold Holding); cheese (50F - Cold Holding); pasta (51F - Cold Holding); ham (54F - Cold Holding) all foods on wells of make table are above 41F. AC for establishment is not working room is very hot. Operator was leaving doors to make table up and unit could not keep foods cool. Closed lid to make table added lids to food bins and moved chicken wings to lower doors of unit.unit did not cool down during inspection. All TCS foods currently in unit on top wells must be discarded by 7pm. Any foods stored in this cooler must be timed and used by 4 hours or discarded. Until the unit is able to hold foods at 41F or colder. Corrective Action Taken

Basic - Wall soiled with black growth at dishwash area.

Basic - Water leaking from faucet at 3 bay.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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.

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

Intermediate - Person in charge unable to answer basic questions about allergens. Emailed the food allergen awareness sheet.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at unisex restroom.