DOMINOS #4488

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and then proceed to turn off water without a barrier between bare hand and handle. CDI: PIC corrected employee and hands were rewashed properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overstacked bins of chicken wings and penne in prep unit top measuring between 44F-62F in top portions. PIC stated that the items had been there since around opening time which was 10:30. CDI: PIC voluntarily discarded all portions of wings and penne that were above 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed rubbing alcohol stored on shelf above prep table. CDI: PIC relocated alcohol to prevent contamination. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of glue stored on shelf above prep table. CDI: PIC relocated glue to prevent contamination.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several plastic containers wet stacked on the clean dishes rack. Dishes moved into a self-draining position to air dry.

-REPEAT- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors to dumpsters open. Dumpsters are shared with three non-food service establishments. Per PIC, other businesses do not always close dumpster doors after use. PIC will try to work with other businesses to encourage compliance.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed two employee drinks stored on a prep table.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of RAID that is not approved for commercial kitchens. CDI - Item was removed from the establishment.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and food debris on the shelves that hold pizza boxes.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed two plastic containers of diced tomatoes not cool to 41F or below after 4 hours. PIC stated item had been cooling since 11am on today. CDI- PIC voluntarily discarded item, EHS discussed cooling procedures with PIC and provided handout. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top pan of chicken nuggets temping above 41F. CDI- PIC voluntarily discarded top half of item. EHS observed unit temping well below 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed diced tomatoes cooled from room temperature not properly cool through parameters due to being tightly packed into deep container with tight fitting lid. CDI- see item #20 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- *Observed - Sanitizer bucket stored on prep table as well as another sanitizer bucket stored above clean dishes (for personal use). *CDI - PIC and Food employee placed sanitizer buckets below prep table and clean dishes.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. OBSERVED SANITIZER bucket stored on prep table during prepping. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 50ppm quat sanitizer concentration. CDI. PIC removed and changed the solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and containers being wet stacked.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified FPM in the facility during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents in the WI and hood system. Needs to be cleaned.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee cups and stored on prep surfaces and cleaned area of dish drying area. REPEAT

6-301.14 Post a handwash sign at each hand sink. Observed no sign at bathroom sink. CDI PIC put sign back in bathroom.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and containers being wet stacked.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in unisex bathroom.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee cups and bowls commingled with establishments clean dishes. REPEAT

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed EH policy without all necessary information. CDI- EHS sent policy

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit plan. CDI- EHS sent plan

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on sauces when EHS arrived. PIC placed stamp on the items after EHS came. EHS asked when the sauces were put out. PIC stated at 10:30am. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no procedures of variance from the state for items on TPHC. EHS sent items.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed flour bin without label.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed pizza oven in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF --Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. --Observed no vomit kit/plan/poster. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed several containers of pizza sauce on the counter, under the shelves. They had the date on them but no time stamps. PIC explained they were made at 10am and they forgot to put them on there. CDI-PIC added time stamps for 10am.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the beginnings of low grout near the 3-comp sink. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter near the water heater, old shelves, paint cans etc, that are starting to build-up

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time being used for pizza sauce as approved by state and no time stamps. PIC explained they go through all the sauces by the end of the 8hrs. CDI-PIC added time stamps

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed corn meal not labeled. CDI-PIC labeled.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QAC sanitizer concentration at three compartment sink dispensing @50ppm. CDI: PIC opened up flow on sanitizer dispenser. Sanitizer now reads 150ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings being held above 41F in pizza make table. PIC stated wings placed in unit @11am. CDI: PIC moved wings to walk-in cooler for rapid cooling. Product reached 41F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp on pizza sauce at front counter. PIC stated sauce was placed out @11am. CDI: PIC labeled pizza sauce. Going forward, incorrect time stamp marking may result in food being discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.-Observed employees handling food with watch on.

Repeat. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed silver pans and plastic bowls stacked wet on the dish rack.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets inside the bottom reach in refrigerator at the topping station.

Repeat. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed debris and other accumulation present on the pizza storage racks in the hot holding/waiting area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed dumpster sliding doors open during the time of inspection. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Dumpsters did not have a drain plug when observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers with slight food residue present on the food contact surfaces stored as clean. Items removed for recleaning by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers in the clean dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and other accumulation present on the pizza storage racks in the hot hold/waiting area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food residue splashed on various surfaces near the oven and pizza make station.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above prep table. CDI- Drink removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle labeled sanitizer reading 0 ppm. Bottle removed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans stored as clean with sticker residue stuck to the outsides and a few pans stored as clean with food build up on them. CDI- Dirty items placed in dish sink for rewashing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of pizza corn meal not labeled.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed pan of chicken fingers stored on floor PIC said was being held for credit. CDI- Pan labeled to ensure it stays properly separated from food stand foods.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored at prep table one on the prep table on on shelf above prep table. CDI- Drinks removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of glass cleaner un-labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of pizza corn meal not labeled. GENERAL COMMENT: Observed improvement to fly problem from last inspection.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed phorid or fruit flies that had gotten into pizza sauce at prep table by back door. CDI- PIC voluntarily disposed of sauce. The flies are so numerous that it is difficult to use this prep area without the flies potentially contaminating food or food contact surfaces. Have problem corrected ASAP. Will follow up that food is safe for consumption.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No ambeint thermometer inside main pizza prep cooler. CDI- Thermometer provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed severe phorid or fruit fly problem in facility, particularly near back door where flies were numerous on walls and around equipment. Have facility treated to eliminate pest problem, will follow up within 10 days that fly problem has been corrected.

5-501.15 Maintain outside dumpster areas clean. Observed trash accumulating on ground around dumpster.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed un-shielded and/or not shatterproof light bulb in main pizza prep cooler.

2-301.14 2-301.14 Wash hands after activities that contaminate them.-P Observed employee touch face, handle food and perform food prep without washing hands. Staff educated and hands were properly washed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. ( observed shelving inside walk-in cooler in need of cleaning; observed containers used to hold condiments collecting debris in need of cleaning).

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

(NO POINTS DEDUCTED) 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed numerous employee drinks stored on prep tables in kitchen area. CDI drink discarded.

(REPEAT) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food debris stuck to surfaces, CDI containers pulled and placed into dirty dish pit.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaners stored on prep table with and above food contact surfaces. CDI cleaners stored in approved designated area. -

(NO POINTS DEDUCTED) 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back kitchen area.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous container stored clean with food debris stuck to surfaces. CDI containers placed into dirty dish pit.

(general comment) 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.

(general comment) 3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed prep table butted up against hand washing sink with water splashing onto prep surface where brownies are cut and prepared. Splash guard approximately 12 inches high should be installed and/or moved 12 inches away.

(general comment) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet in kitchen area.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified person in charge (PIC) Facility has 210 days from when permit was issued for compliance or 2 points will be deducted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a bottle of water on the prep table while food was being prepared and another bottle in the walk-in stored on its side above food. Bottles relocated to lowest shelf away from food.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on the corn starch rolling bin.

Protect outer openings of establishment from insect or rodent entry. Observed rear door propped open and a few flies in the facility. Keep door closed, screened or install a fly fan.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a ring other than a plain ring.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 6 pizza sauce plastic containers with water in the bottom. Invert when air drying.