DOMINO'S 8630

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 45F, cooked chicken 50F, shredded cheese 50F, shredded cheese 45F, shredded cheese 44F Employee placed food items into reach in cooler at 10am and realized they hadn't turned on the cooler. Cooler was turned on shortly after and is cooling to temperature. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter

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.

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. Employees began signing employee health reporting agreement. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 1 employee training certificate provided

Basic - Condensation or other drainage not disposed of according to law. Walk in cooler fan dripping into bucket. Does not contaminate food.

Basic - Cove molding at floor/wall juncture broken/missing. By walk in cooler

Basic - Dead roaches on premises. 1 by mop sink, 1 in drain by handwash sink front line. Discarded and clean and sanitized the areas Corrected On-Site

Basic - Dumpster not on proper pad/nonabsorbent surface.

Basic - No copy of latest inspection report available.

Basic - Old food stuck to clean dishware/utensils. Clear lids on clean equipment shelf

Basic - Trash receptacles not provided where needed in establishment. By handwash sink by pizza oven

Basic - Water leaking from pipe. Handwash sink by pizza oven

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150ppm quaternary ammonia. Discussed manually adding sanitizer solution and using test strips to ensure proper minimum strength.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale - cook wings 52 f shredded mozzarella cheese 52 f held over 4 hours no temperatures taken. Held in reach in cooler on main prep line make table. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in make table pizza station main prep. Cold holding: shredded mozzarella cheese 47 f cut tomatoes 47 f cook sausage 47 f cut Swiss 47 f cook meat balls 47 f cook chicken 47 f shredded mozzarella cheese 47 f cut ham 47 operator began to put ice on tcs foods. 2nd temp at 1:40 pm temps between 47 f -45 f Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale - cook wings 52 f shredded mozzarella cheese 52 f held over 4 hours no temperatures taken. Held in reach in cooler on main prep line make table. Corrective Action Taken Repeat Violation Warning

Intermediate - Records/documents for required employee training do not contain all of the required information. 3 employee trainings not filled out with completed date. Operator filled out dates during time of inspection. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table by three compartment sink. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Dry storage dish shelf Warning