DOMINICS PIZZA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken broth 88f, item discarded.

High Priority - Toxic substance/chemical improperly stored. With clean wares. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ppm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make line.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by mop bucket. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.

Basic - Floor area(s) covered with standing water. Corrected On-Site

Basic - Food stored on floor. Chicken, walk in cooler. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Reach-in freezer interior/shelves/gasket have accumulation of soil residues.

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

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.

High Priority - Operating with an expired Division of Hotels and Restaurants license. YOUR LICENSE WITH THE DIVISION OF HOTELS AND RESTAURANTS EXPIRED ON 04/01/2022.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips needed.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Cup in cheese.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table. Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2021-10-28: Time Extended - From follow-up inspection 2022-01-04: Time Extended