DOMINIC'S

High Priority - Dish washer touched soiled dishes and then , handled clean dishes, without washing hands. Dish washer went to wash her hands Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Sanitizer container diluted. Operator switched to a new container 75ppm. Corrected On-Site

Intermediate - Clams tag removed from original container prior to container being emptied on cook line.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ in ware washing area. Operator set up fresh solution at 75ppm. Corrected On-Site

Intermediate - Spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Manager touched cooked pasta to feel the temperature in walk in cooler. Reviewed proper procedures with manager.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta 12:50 cooked 11:50 (104F-110F - Cooling); pasta 1:20 (103F - Cooling) pasta in tightly filled , deep, covered container. At this rate pasta will not reach 70F within two hours. Operator placed pasta on ice for quick cooling. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta from 2 days ago date marked with today's date in walk in cooler. Operator date marked properly. Corrected On-Site

Intermediate - Some Clam and mussel tags not marked with last date served. Last tags date marked in September.

Basic - Ice scoop handle in contact with ice. Operator removed ice scoop. Corrected On-Site

Basic - Opened employee soda container in a cold holding unit with food to be served to customers in glass door cooler in wait area. Waitress removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawing in standing water. Cook removed from water and started cooking the sausage. Corrected On-Site

Basic - Very slow draining water in hand sink at cook line.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty towel then touched clean salad plates - operator instructed employee to removed gloves, wash hands and discarded dirty towel. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Utilizing trash can liners to store pizza dough - operator removed pizza dough. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled fresh eggs over heavy cream in hot line make table - operator moved eggs to lower shelf. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Training on 11/01/2023 not noted on certifications- operator completed during inspeciton. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hot line.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing pizza no hair restraint - employee removed from station. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - several tubs of sauces stored directly on the floor - moved to shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line make table - sliced mozzarella (42-52F - Cold Holding) not portioned or prepared today held in an overfilled container under 4 hours - operator split and moved to cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm) operator corrected Sanitizer bucket 50ppm chlorine. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food - Painter brush with a metal band removed from fresh garlic in oil - operator discarded. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna preparation from Sunday - operator date marked. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Liqueur bottles filled with oils no labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over chicken stock in walk in cooler. Operator removed chicken. Corrected On-Site Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Spray bottle containing degreaser not labeled at pizza station. Operator labeled. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Operator replaced container 75ppm. Corrected On-Site

High Priority - Raw egg wash stored over ready-to-eat heavy cream,at cook line. Operator removed egg wash. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 49°F for less than 2 hours in wait station. Operator placed on TPHC Eggplant 41°F-60°F and cheese 41°F-55°F at cook line stacked to high. Operator placed excess food in walk in cooler to cold hold below 41°F. Corrective Action Taken