Domino's

Observed inspection report from December 2024 posted. 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.

REPEAT VIOLATION: OBSERVED BEANS IN PRODUCE SINK COOLING AT ROOM TEMPERATURE (122F). PRODUCT MUST BE DISCARDED. OBSERVED STEW ON STOOL COOLING AT ROOM TEMPERATURE (123F). MUST DISCARD. AS PREVIOUSLY DISCUSSED IN PRIOR INSPECTIONS, MUST COOL UNDER CONTROLLED REFRIGERATION OR CONTROLLED METHOD SUCH AS ICE BATH, ICE WAND, SMALLER PORTIONS IN REACHIN COOLER, ETC.

COOLING IMPROPERLY AT ROOM TEMPERATURE BOTH BEANS AND STEW. MUST COOL UNDER CONTROLLED METHODS TO ENSURE FOOD PRODUCT IS COOLED FROM 140F TO 70F WITHIN 2 HOURS AND FROM 70F TO BELOW 41F IN 4 HOURS OR LESS. ALSO MAY USE OTHER CONTROLLED COOLING METHODS SUCH AS ICE BATHS, COOLING WANDS, SMALLER PORTIONS (<4" PAN), ETC.

INADEQUATE FACILITIES TO ENSURE PROPER COOLING OF PRODUCT. ONE OF THE REFRIGERATED THAT IS USED FOR COOLING WAS NOT FUNCTIONAL AND OUT OF SERVICE. PROVIDE ENOUGH CONTROLLED REFRIGERATED EQUIPMENT TO ENSURE FOOD PRODUCTS ARE COOLED AS PREVIOUSLY DISCUSSED.

THERMOMETER ABSENT FROM LITTLE PREP COOLER. MUST PROVIDE IN EVERY COOLER. ENSURE COOLERS ARE LESS THAN 41F.

BEANS IN PRODUCE SINK TO COOLE WITH DIRTY DISHES IN OTHER COMPARMENT. DIRTY DISHES COULD POSSIBLY CONTAMINATE THE BEANS. KEEP DIRTY DISHES IN THE WASH BIN OF THE 3-COMPARTMENT SINK. DO NOT STORE ANY DIRTY DISHES IN THE PREP SINKS.

CLEAN DISHES STORED UNDER HAND PAPER TOWELS AT 3-COMPARTMENT SINK. DO NOT STORE CLEAN DISHES UNDER, NEXT TO, OR ON THE DRAINBOARD WHERE HANDWASHING PROCEDURES COULD POSSILBY CONTAMINATE THE CLEAN/SANITIZED DISHES.

FACILITY NEEDS TO BE UPDATED AND BROUGHT UP TO CURRENT STANDARDS VIA 511-6-1. KITCHEN LACKS EQUIPMENT, SPACE FOR THE MAGNITUDE OF FOOD PREPARATION THEY ARE CONDUCTING. Some changes have been made; however, the facility kitchen is extremely crowded/cluttered and still lacks adequate prep space, equipment, storage space, etc.

Vent Hood very laden with grease. Please clean hood filters, inside of hood, and all components of hood. Maintain clean.

were being stored. 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. PC moved can to office area

IN-USE KNIFE RETURNED TO AN EMPLOYEE AT 3-COMP SINK TO WASH AND RINSE. THE KNIFE WAS NOT PROPERLY SANITIZED WITH 50 PPM OF CHLORINE PRIOR TO OTHER EMPLOYEE TAKING THE KNIFE TO CUT TOMATOES AT PREP UNIT CUTTING BOARD. MUST SANITIZE WITH 50 PPM PRIOR TO RETURNING TO USE ON FOOD PREPARATION. .

OBSERVED POTS, PANS, DISHES BEING WASHED AND RINSED THEN STORED AWAY FOR LATER USE WITHOUT FIRST BEING SANITIZED USING 50 PPM OF CHLORINE SOLUTION. ALL DISHES MUST BE WASHED IN THE FIRST COMPARTMENT, RINSED IN THE SECOND COMPARTMENT, AND SANITIZED USING 50 PPM CHLORINE FOR AT LEAST 1 MINUTE PRIOR TO AIR DRYING THEN MAY GO TO DRY STORAGE FOR LATER USE. INSTRUCTED PIC OF THIS AND CORRECT WAREWASHING AND SANITIZING PROCEDURE.

Observed CFSM certificate with expiration date of 2/6/23 posted in lobby area. Certificate was also posted during previous inspection. CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

Removed certificate from wall. CFSM certification should be obtained as soon as possible.

Observed CFSM certificate with expiration date of 2/6/23 posted in lobby area. CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

CFSM certification should be obtained as soon as possible.

REPEAT VIOLATION: OBSERVED BEANS IN PRODUCE SINK COOLING AT ROOM TEMPERATURE (122F). PRODUCT MUST BE DISCARDED. OBSERVED STEW ON STOOL COOLING AT ROOM TEMPERATURE (123F). MUST DISCARD. AS PREVIOUSLY DISCUSSED IN PRIOR INSPECTIONS, MUST COOL UNDER CONTROLLED REFRIGERATION OR CONTROLLED METHOD SUCH AS ICE BATH, ICE WAND, SMALLER PORTIONS IN REACHIN COOLER, ETC.

COOLING IMPROPERLY AT ROOM TEMPERATURE BOTH BEANS AND STEW. MUST COOL UNDER CONTROLLED METHODS TO ENSURE FOOD PRODUCT IS COOLED FROM 140F TO 70F WITHIN 2 HOURS AND FROM 70F TO BELOW 41F IN 4 HOURS OR LESS. ALSO MAY USE OTHER CONTROLLED COOLING METHODS SUCH AS ICE BATHS, COOLING WANDS, SMALLER PORTIONS (<4" PAN), ETC.

INADEQUATE FACILITIES TO ENSURE PROPER COOLING OF PRODUCT. ONE OF THE REFRIGERATED THAT IS USED FOR COOLING WAS NOT FUNCTIONAL AND OUT OF SERVICE. PROVIDE ENOUGH CONTROLLED REFRIGERATED EQUIPMENT TO ENSURE FOOD PRODUCTS ARE COOLED AS PREVIOUSLY DISCUSSED.

THERMOMETER ABSENT FROM LITTLE PREP COOLER. MUST PROVIDE IN EVERY COOLER. ENSURE COOLERS ARE LESS THAN 41F.

BEANS IN PRODUCE SINK TO COOLE WITH DIRTY DISHES IN OTHER COMPARMENT. DIRTY DISHES COULD POSSIBLY CONTAMINATE THE BEANS. KEEP DIRTY DISHES IN THE WASH BIN OF THE 3-COMPARTMENT SINK. DO NOT STORE ANY DIRTY DISHES IN THE PREP SINKS.

CLEAN DISHES STORED UNDER HAND PAPER TOWELS AT 3-COMPARTMENT SINK. DO NOT STORE CLEAN DISHES UNDER, NEXT TO, OR ON THE DRAINBOARD WHERE HANDWASHING PROCEDURES COULD POSSILBY CONTAMINATE THE CLEAN/SANITIZED DISHES.

FACILITY NEEDS TO BE UPDATED AND BROUGHT UP TO CURRENT STANDARDS VIA 511-6-1. KITCHEN LACKS EQUIPMENT, SPACE FOR THE MAGNITUDE OF FOOD PREPARATION THEY ARE CONDUCTING. Some changes have been made; however, the facility kitchen is extremely crowded/cluttered and still lacks adequate prep space, equipment, storage space, etc.

Vent Hood very laden with grease. Please clean hood filters, inside of hood, and all components of hood. Maintain clean.

Observed CFSM certificate with expiration date of 2/6/23 posted in lobby area. CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

CFSM certification should be obtained as soon as possible.

Observed no drain plug in outside waste receptacle. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

Drain plug should be installed.

Observed outside dumpster missing one of the doors. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment.

Door should be replaced.