Domino's Pizza #5715

6-1A. Observed TCS food cold held at temperature above 41 degrees Fahrenheit.

2-2D.missing sanitary hand towels or hand drying device at hand wash sink in kitchen.

13a. No current food inspection report posted or displayed for public view within 15 feet of front door.

15A. Missing frame cover for compressor unit on the food prep cooler.

Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Observed thermometers not provided in the walk in and reach in coolers. A thermometer must be placed in the warmest part of the cooler.

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf

Observed dough in the walk in cooler was not properly covered or protected from contamination. CA- PIC covered the pans of dough that was exposed. PIC will ensure that all dough is properly protected from contamination.

Observed food employees not wearing proper hair restraints while preparing food. Employee observed wearing braids and loose hair while wearing a sun visor. The sun visor is not effectively restraining hair. PIC advised that employees are only required to wear hats or visors. PIC advised that hair must be effectively restrained. PIC will provide hair restraints by 2/20/25.

Observed one of the cooks wearing a watch during food preparation. PIC advised that employees are not allowed to wear jewelry with the exception of a plain wedding ban. CA- PIC will coach employees on jewelry and hair restraints by 2/20/25.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Observed employee with ineffective hair restraint.

Observed the current food permit not conspicuous to customers. The food permit was not posted. CA- PIC will obtain a copy of the current food permit and post it in customer view by 02/15/25

Observed trash build up behind the dumpster. According to the PIC, there is an issue with people from the community illegally dumping trash in the dumpster area. PIC advised to lock the dumpster. PIC advised that she has requested a lock for the dumpster without success. PIC will monitor the dumpster area for unnecessary trash to prevent pest activity.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed inside/outside of dumpster not clean.

Observed ceiling in disrepair. Observed an opening around conduits in the storage area. Openings must be properly sealed in order to prevent pest activity by 2/20/25. CA- PIC will contact maintenance and have all holes properly sealed.

Observed lighting missing beneath the hood. PIC will replace missing light bulb along with a protective shield by 2/20/25. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Observed (2) chemical bottles not stored in the proper place. One under the prep table and another hanging on the trash can.

Observed a wet cloth hanging on the hand washing sink. Towels should be returned to the sanitizer buckets (COS) (Repeat).

Observed the food permit not posted for display on the wall.

Observed the vents (blowers) in the walk in cooler in need of cleaning due to dust debris.

Observed ceiling tile throughout the kitchen with stains on them. If stains can't be cleaned then the tile should be replaced.