DOMINO'S PIZZA #5752

Observed there to be no inspection report or score posted in the drive-thru window.

Displaying of the Inspection Report (C)

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.

Note: PIC stated that a copy of this inspection report would be placed in the window.

Observed both dumpster side doors to be open during the inspection.

Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

2. With tight-fitting lids or doors if kept outside the food service establishment.

COS: PIC immediately closed both side doors during the inspection.

Observed both hand sinks in the facility to be missing a hand drying provision.

Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Note: Facility shall acquire paper towels or another handwashing provision to supply the handwashing sinks.

Observed pre-cooked chicken and pre-cooked pasta to be cold holding in the walk-in cooler while uncovered.

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;

COS: PIC immediately covered the food.

Observed there to be no chemical throughout the food establishment to be effective against Norovirus.

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.

Note: PIC stated they will go and get bleach with 6.0% sodium hypochlorite at the COB.

Upon arrival to facility, EHS observed most recent inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view. Food service establishment with drive thru windows will post the current inspection report so that it is visible through each window. Note: PIC will post most current inspection report in public view.

PIC unable to produce key drop delivery agreement. Most recent key drop delivery showed no records of temperatures taken by delivery driver. 511-6-1-.04(3)(m)5 The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3. of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. Note: PIC will maintain key drop delivery records.

PIC unable to produce key drop delivery agreement. Most recent key drop delivery showed no records of temperatures taken by delivery driver. 511-6-1-.04(3)(m)5 The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3. of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. Note: PIC will maintain key drop delivery records.

Observed prep top & container of pizza sauce stored uncovered while not in use. Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered prep top & pizza sauce.

Upon arrival to facility, EHS observed most recent inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view. Food service establishment with drive thru windows will post the current inspection report so that it is visible through each window. Note: PIC will post most current inspection report in public view. Second consecutive violation

Observed hand sink, located next to the prep top cooler, to have to have food debris and residue inside. A handwashing facility may not be used for purposes other than handwashing. COS: PIC voluntarily cleared sink of debris and residue, during inspection, and stated he would instruct other employees to only use it for handwashing purposes.

Observed the most recent inspection to not be posted in the front area nor in the drive-thru window. 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.

COS: PIC voluntarily placed most current inspection up in both areas, during the inspection.

Observed mop sink in main kitchen with water temperatures of 96-98 degrees Fahrenheit. Observed women's restroom hand sink water temperatures at 97 degrees Fahrenheit. All hand sinks should reach a temperature of 100 degrees Fahrenheit to allow for proper handwashing and mop sink should reach 110F. PIC to correct and ensure hand sink and mop sink are supplied with 100 and 110 degree Fahrenheit water within 10 days.

Observed gaskets, underneath the prep top cooler, with accumulations of food debris. Nonfood-contact surfaces must be kept free of food residue. COS: PIC to clean gaskets in between orders and at closing.