DOMINO'S PIZZA

Intermediate - Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. Foods not reaching 145F during cook process as required for bare hand contact of foods. Operator sent foods back through oven to reach Domionoes requirement of 165F. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed lexan pans nested with water on interior.

Basic - Old food stuck to clean dishware/utensils. Observed pans with food residue on interior stacked with clean pans. Operator removed soiled pans to dishwash area. 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 handout via email.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with two filigree rings working with open foods.

Basic - No Heimlich maneuver/choking sign posted. Provided via email by inspector. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed 3 containers with old food debris still adhering to surfaces at dish dry rack. Manager put back through dishwash area. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in cooler at salad storage area.

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

Basic - Bathroom door left open other than during cleaning or maintenance at employee restroom Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom at back of establishment does not have self closing door. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed a pan stored nested with water on interior. Manager placed pan to dry with air circulation. Corrected On-Site

Basic - Food storage container/container lid cracked or broken at clean dish dry area. PIC discarded. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Manager sent back through dishwash. Corrected On-Site

Basic - Water leaking from faucet at 3 bay sink.

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

Basic - Bathroom door left open other than during cleaning or maintenance. Found Back bathroom for employees with door open. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom does not have self closing door. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vent covers in walk-in cooler on cooler vents.

Basic - Equipment and utensils not properly air-dried - wet nesting.Observed plastic containers wet nested at drying rack. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.observed soiled wet wipe cloth on prep counter. Corrected On-Site

Intermediate - Lack of toilet tissue at each toilet. Operator placed toilet paper in the bathroom. Corrected On-Site

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Operator placed in correct area. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Unnecessary items/unused equipment on the premises.

Basic - Wall soiled with accumulated grease, food debris, and/or dust at the Three Compartment Sink.

Basic - Working containers of food removed from original container not identified by common name. Meal removed from bulk not labeled. Operator placed label on the container. Corrected On-Site