Domino's Pizza

Observed no signed copies of the Employee Health Policy for employees present at the time of the inspection. Employees must be informed in a verifiable manner of their responsibility to report their health as it relates to diseases transmissible through food. COS by having all employees review and sign.

Observed multiple items holding above 41F in the bottom portion of the pizza prep cooler. These items do not use time as a public health control-Chicken wings 48.5F, sausage 48.8F, tomatoes 61.5F. The ambient air temperature of the bottom reach in cooler holding at 49.1F.
511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold 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. P

Corrective action: Repair pizza prep table cooler ASAP so that it can hold time/temperature control for safety foods at or below 41F. Except for the walk-in cooler, this is the only cooler in the facility

Corrected on site - Items were discarded, and items were moved to the walk-in cooler, there was room in the walk-in to accommodate the items from the bottom of the pizza cooler. PIC requested maintenance to repair cooler as soon as possible.

Must be repaired by 9/23/2024.

There is no Certified Food Safety Manager (CFSM) designated for this location. There is SerSafe certificate posted for Cierra Crews, however, she is not the CFSM for this location according to the PIC, GM, Alicia Smith.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Corrective action: Within 60 days, a CFSM must be designated to this location and provide proof of certification to Cherokee County Environmental Health.

Observed no Employee Health Policy (EHP) where employees acknowledge they are aware of the symptoms/illnesses they must report to the Person-In Charge (PIC). Forms are not up to date and most are missing for current employees. The permit holder shall require food employees and conditional employees to report to the CFSM and PIC, information about their health and activities as they relate to diseases that are transmissible through food. Corrective action: all employees must read and sign form.

Observed a colander, pieces of jalapeno peppers, and pieces of pineapple in the hand sink located next to the dishwasher, it was not accessible for hand washing.

Corrected on site: items were removed from the hand sink.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed a sizeable gap at bottom of back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

A weather strip or other effective material must be added to prevent entry of pests.

Observed no Employee Health Policy (EHP) where employees acknowledge they are aware of the symptoms/illnesses they must report to the Person-In Charge (PIC). Forms are not up to date and most are missing for current employees. The permit holder shall require food employees and conditional employees to report to the CFSM and PIC, information about their health and activities as they relate to diseases that are transmissible through food. Corrective action: all employees must read and sign form.

Observed racks holding clean dishes with heavy dirt/dust/debris build-up (above three-compartment sink) on them. Clean dishes must be stored on clean shelving. Equipment food-contact surfaces and utensils shall be clean to sight and touch. All shelves must be cleaned and dishes must be re-washed.

Dish machine is dispensing chlorine at less than 50 ppm. Machines uses chlorine pellets. COS by discontinuing us of dish machine for sanitizing. Dishes may be washed in machine but sanitized in 3-compartment sink.

Observed a sizeable gap at bottom of back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

A door sweep must be added to prevent entry of pests.

Observed inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be posted.