DOMINO'S PIZZA

Person in charge not performing duties; not maintaining receiving/corrective action records for key drop delivers. Advised to maintain proper key drop records C/A:(f) Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf

Observed hand sink near dish pit block with unclean dishes. Observed the hand sink near prep area blocked with wiping cloth in the basin. COS: Both hand sinks were cleared and sanitized. Advised PIC hand sink shall remain free and clear at all times. C/A: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

Observed pizza oven unclean with heavy debris build up in direct contact with food items. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment.

1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.

Observed dust from evaporator fan blowing onto the blue pizza pans in walk in cooler. COS: Blue pan were moved to dish pit and evaporator fan was cleaned and sanitized before placing back in use. C/A: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed the sanitizer at the 3 compartment sink reading 400+ ppm Quats. COS: Sanitized was remade to read 300 ppm Quats advised to use test strips while prepping sanitizer. C/A: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P,

Observed the prep top coolers not maintaining a TCS food Temp of 41F or below. TCS food items were placed in prep top at 10:00am at correct temp. Advised to have serviced. C/A: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule
2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed inside of the prep top cooler unclean. Outside of the pizza oven and vent hood unclean with heavy dust build up. Advised to have deep clean and increase cleaning frequency. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed employee personal cell phone on prep top. Observed employee counting money on prep top cooler near raw dough being made. COS: Cell phone was removed from prep top and counters were sanitized. C/A: 11-6-1.07(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.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed pizza oven unclean with heavy debris build up in direct contact with food items. C/A: 511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment.

1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.

2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Advised to have deep cleaned.

Observed mop stored in standing water. C/A: 511-6-1.07(5)(f) - Drying Mops (C) (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Advised to hang mops to dry properly.

Observed headphones stored on prep top counter next to pizza sauce being prepared. C/A: 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.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS; Headphones were moved to personal storage area. Advised PIC personal items shall be not stored next food for sale.