DOMINO'S PIZZA

Observed in walk-in cooler several foods (sliced tomatoes, green peppers, sliced pineapple, lettuce, deli meat (ham, chicken, beef and turkey) stored uncovered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered foods.

Observed the scoop handle buried in flour stored in a container under the table in the kitchen. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC removed scoop and sanitize.

Observed the most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Observed several food items in prep top cooler are out of temperature (ambient at 46 F, Cheese at 47 F, Chicken at 45, and tomato at 48 F). 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, 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. PIC move foods to walk in cooler.

Observed Manager lacking proof of Food Manager Certification. 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. Manager has 30 day to renew.

Observed pipe from walk in cooler leaking directly to the kitchen floor. 511-6-1.06(2)(m),(n) - Backflow Prevention Device, Location; Condition Device, Location (C) (m) Backflow Prevention Device, Location. A backflow prevention device shall be located so that it may be serviced and maintained.

(n) Conditioning Device, Location. A water filter, screen, and other water conditioning device installed on water lines shall be located to facilitate disassembly for periodic servicing and cleaning. PIC has 5 days to fix.

Observed current food permit not posted on the wall. 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

Observed Manager lacking proof of Food Manager Certification. 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. Manager has 30 day to renew.

Observed broken door under a prep top & reach in cooler. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. PIC will ensure to fix within 14 days.