DOMINO'S PIZZA # 3254

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler at time of inspection all time/temperature control food for safety not in temperature range, cheese (47F - Cold Holding); chicken (48F - Cold Holding); boneless chicken (47F - Cold Holding); sausage (45F - Cold Holding); ham (46F - Cold Holding); beef (45F - Cold Holding); cut tomatoes (47F - Cold Holding), per operator just stocked at opening from reach in cooler and employee pointed out cooler not turned to proper setting. Operator adjusted cooler setting and closed the lids. At conclusion of inspection all product temperatures lowering in temperature but still above 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. On the storage shelf between cook line and prep area, blue chemical spray bottle of windex and purple chemical spray bottle of fabulouso with no product labeling. Operator labeled the chemical spray bottles. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees apron stored on pizza prep line reach in cooler. Operator relocated the employee apron. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean plastic containers stacked while wet.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in kitchen during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop reach in cooler cheese, pasta, sausage, cheese at 44-52F. Person in charge states unit was unplugged. Plugged unit in. Items moved to unit from walk in cooler less than 4 hours ago. Ambient temperature of unit came down to 30F during inspection. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza sauce held on line at room temperature with no in use label with 10 hour time mark. Person in charge marked appropriately. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of employee training during inspection due to all expired. Warning

Basic - Garbage on the ground and/or pad around dumpster. Garbage on ground around dumpster, also lid open. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in soda reach in cooler with debris buildup.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall around triple sink.

High Priority - Roach activity present as evidenced by live roaches found.Observed two live roaches on ground and wall near hand wash sink by dough area. Person in charge killed and discarded. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Pair of tongs in hand wash sink at dough area. Item was removed. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge has been a manager for 2 months, has no proof of CFM training, states took exam last week.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips during inspection.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not working at back hand wash sink by triple sink.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees with expired training.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage to tile above water heater.

Basic - Clean linens stored in improper location. Clean linens stored on floor in storage area.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink on table with no lid or straw. Drink was removed. Corrected On-Site

Basic - Equipment in poor repair. Left side door to bottom of reach in cooler is loose, no longer creates tight seal. Person in charge states has work order in. Panel separating from wall in walk in cooler insulation exposed.

Basic - Floor soiled/has accumulation of debris. Floor by water heater with debris buildup.

Basic - Food stored on floor. Cases of soda stored on the floor in dry storage.

Basic - Garbage on the ground and/or pad around dumpster. Trash on the ground around dumpster. Also drain plug missing.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make top Cheese, Feta, pasta,ham,sausage, cheese, cheese (44-50F - Cold Holding). Person in charge states items were in unit for 2 hours, will hold on time for 6 hours, monitor temperatures throughout day. Corrective Action Taken Warning - From follow-up inspection 2022-02-28: Cheese, tomato, chicken, sausage in make top at 44-50F. Person in charge states have been in unit for 2 hours. Will send employee to purchase ice to ice items down. Admin Complaint Corrective Action Taken - From follow-up inspection 2022-03-02: At the time of inspection chicken, sausage, cheese 44-49F. Person in charge stares items were in unit for approximately 1 hour, moved items to walk in. Items in top part of make top are on ice and holding temperature at 43°F or below. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make top Cheese, Feta, pasta,ham,sausage, cheese, cheese (44-50F - Cold Holding). Person in charge states items were in unit for 2 hours, will hold on time for 6 hours, monitor temperatures throughout day. Corrective Action Taken Warning - From follow-up inspection 2022-02-28: Cheese, tomato, chicken, sausage in make top at 44-50F. Person in charge states have been in unit for 2 hours. Will send employee to purchase ice to ice items down. Admin Complaint Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make top Cheese, Feta, pasta,ham,sausage, cheese, cheese (44-50F - Cold Holding). Person in charge states items were in unit for 2 hours, will hold on time for 6 hours, monitor temperatures throughout day. Corrective Action Taken Warning

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Two container with missing edges in dishwashing area. Also one container repaired with tape.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips available during inspection expired.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of inspection, some employees with expired training.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under along left side of door by mop sink.

Basic - Missing drain plug at dumpster. At right side of dumpster.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored over clean dishes at pizza cookline. Person in charge moved dishes to appropriate location. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. At shelf above pizza make, take out pans not inverted. Person in charge inverted. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At the time of inspection sanitizer bucket testing 0ppm. Person in charge changed out. Corrected On-Site