DOMINO'S PIZZA

Observed pink thermos within food prep table next to hand-sink.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Corrective action: Employee removed thermos from food prep area. Discussed with employees and PIC, to have a designated area for these items or utilize a disposable cup with a lid and a straw for drinking.

Observed Food service permit not displayed to the public.

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Corrective action: Discussed with PIC to have permit displayed to the public. Will provide copy.

Observed employee phone placed on the food prep table.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Corrective action: Employee removed phone. Discussed with employees and PIC to not have phone within food prep areas.

Observed facility unable to provide a copy of the keydrop agreement and no recorded product temperatures on the delivery invoices. (c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter. EHS informed the PIC to speak with the GM to obtain a copy of the keydrop contract and to ensure the delivery drivers are recording product temperatures and not unit temperatures.

Observed facility unable to provide employee health reporting forms for staff on-site. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to disea. ses that are transmissible through foodEHS informed the PIC of the need to have all staff read and sign the employee health reporting agreement located in the back of the red binder to note awareness on the information that should be reported.

Observed no procedure or supplies for responding to fecal/vomit events. (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS informed the PIC of the need for the facility to purchase a kit with procedures and supplies for responding to fecal/vomit events.

Observed sewage odor in the facility. (b) System Flushing and Disinfection. A potable water system shall be flushed and disinfected before being placed in service after construction, repair, or modification and after an emergency situation, such as a flood, or water interruption event that may introduce contaminants to the system. EHS questioned PIC and she stated that she believes it is coming from the 3C sink drains. EHS informed her to have the GM contact a plumber to service/clean the lines.

Observed full container of shredded cheese showing temperature of 45F in its center. PIC mentioned this container was taken from Walk in Cooler and placed directly in reach in cooler. Cheese was prepped at around 9:47am based on label.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Food was discarded, spoke with PIC not to place any more food within that specific cabinet.

Observed square metal food container used as scoop for dough flour.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Corrective action: Spoke with PIC to get a proper scoop for the container with a handle.

Observed no sanitizer test strips on premises, PIC could not locate.

511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

Corrective action: Spoke with PIC to designate a location for the sanitizer test strips for easier access.

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Observed facility dumpster missing door latch and other dumpster left open.

511-6-1.06(5)(k),(l) - Storing Refuse, Recyclables & Receptacles; Areas, Enclosures, & Receptacles, Good Repair (C) (l) Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Corrective action: Spoke with PIC about to have dumpster fixed as soon as posisble.

Observed facility dumpster missing door latch and other dumpster left open.

511-6-1.06(5)(k),(l) - Storing Refuse, Recyclables & Receptacles; Areas, Enclosures, & Receptacles, Good Repair (C) (l) Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Corrective action: Spoke with PIC about getting a dumpster door replaced and to remember to maintain all opening closed and not in use.