DOMINOS #5551

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. Employee drinks stored on ledge above prep table. Store employee drinks where they can't potentially contaminate food or food prep areas. CDI - PIC moved beverages to low shelf.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC with active ANSI food protection manager certification must be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Employee beverages were store on ledge above prep table. Employee drinks must be stored in a location where they are separate from food and food prep surfaces, such as a low shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pepperoni and Canadian bacon in pizza cooler top both measured 40-48F. Meat was overfilled. Portioned penne and chicken wings in top of other pizza cooler measured 47-50F and 49-52F. Keep lids on pans if heat from pizza oven is causing food in top of unit to rise above 41F. CDI - PIC moved items above 41F to walk-in cooler to cool. 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 .

6-303.11 Provide required lighting intensity. Lighting in walk-in cooler is 0 foot candles. Replace light. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink in back blocked by roolling cart. CDI - PIC moved cart. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. CDI - PIC refilled dispenser.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for cornmeal scoop directly touching the cornmeal. Remove scoop handles from food.

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 separation between wall and front hand sink, in need of grouting. Re-seal sink to wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed nuggets holding above 41F in prep top 1. CDI- Nuggets discarded. 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 .

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 roller carts in need of cleaning.

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 low grout at the dish pit and prep top.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 8 plastic pans stored as clean found with visible debris in pans. Utensils must be cleaned to sight and touch. CDI - Pans taken to 3-compartment sink to be washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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. Establishment had made 6 buckets of pizza sauce and placed them in walk-in cooler. The pizza sauce will not cool to 41F within 4 hours of preparation with this method. Establishment needs to begin TPHC after preparation of pizza sauce and only make enough to last the 8 hour hold time. Establishment needs to make pizza sauce twice per day so it doesn't have to cool down to 41F within 4 hours. CDI - The 6 containers of pizza sauce in the walk-in cooler were discarded and PIC agreed to make more sauce once they are about to run out of the sauce already on TPHC. REPEAT TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat sanitizer test strips at establishment. VR - Verification required within 10 days that establishment acquires quat test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink stored on ledge above prep table. 2 employee drinks on shelf above food in upright cooler. Do not store employee personal items or drinks where they can potentially contaminate food. Store in a separate location. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC could not find vomit/diarrhea clean up policy. CDI - PIC given sample policy to use. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of chicken poppers and 1 pan of chicken wings measured 45-50F in prep top cooler. TCS foods in cold holding shall measure 41F or less. PIC stated these were just placed in unit 1 hour ago. Unit air temperature was 35F. CDI - PIC moved pans to walk-in cooler to cool. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. PIC could not find TPHC procedures for pizza sauce. PIC sent sample policy to fill out. VR - Verification required within 10 days that establishment has written procedures. // Establishment also had prepared 4 tubs of pizza sauce at 10AM and had no time label. Establishment does not have a way to cool the sauce, so time must start when the pizza sauce is prepared. Establishment must make pizza sauce twice per day so it doesn't need to be cooled. CDI - PIC placed time labels on pizza sauces in walk-in cooler and will use or discard these by 6PM. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of equipment cleaner was stored on prep table. Do not store toxic chemical bottles on prep tables. CDI - PIC moved bottle. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Wiping cloths must be stored in properly concentrated sanitizer solution when in between uses. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on prep table. Other employee drinks observed on ledge behind another prep table. Do not store employee drinks where they can potentially contaminate food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife heavily soiled with old food debris stored as clean on the knife magnet. CDI- Knife taken back to be cleaned. Observed container at clean dish storage area with cheese. CDI- Taken back to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 roller carts in need of cleaning.

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 no employee health policy. CDI- EHS left copy

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 time procedures for pizza sauce. EHS sent procedures.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 low grout at 3 comp sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site

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/ diarrhea plan. EHS sent over plan via email.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean in the clean dish storage area soiled with old food debris. CDI- Dishes taken back to be washed

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 marinara placed on TPHC. CDI- Time stamp placed on marinara.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 mats housing clean dishes in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes greasy and soiled with old cheese residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings and roasted peppers on the line holding above 41F. CDI- Items placed in the low reach in for cooling.

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 procedures for the marinara sauce placed on time.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop in the flour

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rolling rack in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty without CFPM. PIC was hired in the middle of COVID and was not able to enroll in a class. PIC in the process of looking for classes. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above prep unit filled with facility food items. CDI - Drink removed. - 0 -

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 5 containers of sauce cooling from room temperature ingredients at 60F. Items were prepared at 9 am. CDI - All items voluntarily discarded. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted red peppers, chicken, ham, turkey, cheese, sausage bags, cheese bags, and chicken stored at 55F in prep unit. PIC stated item was accidentally unplugged and he noticed right before inspector walk in. CDI - Items moved to WIC to rapidly cool before being placed back into prep unit. Unit ambient temp at 41F by end of inspection. - 1.5 -

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 5 containers of pizza sauce cooling in deeply stacked, covered containers. Pizza sauce reading 60F after 6 hours. All sauce discarded. Discussed use of smaller containers and venting the lids to allow for proper air flow and cooling. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in dish area. - REPEAT - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic containers stored as clean with slight food residue inside.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic containers. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one was a certified food protection manager.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats near can wash.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in make line coolers (see chart). CDI- items above 45F were transferred to the walk in cooler. Verification required to ensure units are functioning properly.

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 facility holding pizza sauce at room temperature without a time stamp (facility has variance to hold sauce at room temperature for 8 hours). CDI- time stamp added to pizza sauce containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cleaned plastic food storage containers stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris accumulation on shelving inside the walk in cooler. Previous cleaning issues listed under this violation have been corrected since last inspection therefore no point escalation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on food prep table surface.. CDI moved to below work surface..

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on heat lamp tops.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage stored on prep table. CDI by discard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed sticker residue on containers stored as clean on the drying rack. CDI - wash, rinse, and sanitize removing sticker glue.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed stickers and sticker glue on plastic containers stored as clean on the drying rack. CDI by wash, rinse, and santize.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers on the drying rack.

4-501.11 Maintain equipment in good repair. replace broken door gaskets on pizza prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on door gaskets of pizza prep cooler and chicken wing cooler on line.

5-205.15 Maintain a plumbing system in good repair. observed water leak under 3 compartment sink.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. toilets and sinks need cleaning in mens and womens restrooms.

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. repair frp and trim at can wash basin.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf obsevred dough trays blocking access to handwash sink. CDI moved trays.

7-201.11 Store toxic materials to avoid contamination. -P obsevred spray bottle containing cleaner stored on food prep table. CDI moved to chemical storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked containers on the drying rack. REPEAT VIOLATION

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 3 comp sink and wall above sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. no certified PIC present

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked containers on the drying rack.

4-602.13 Nonfood Contact Surfaces - observed food debris build up on shelves with pizza boxes, tops of heat lamps.

5-205.15 Maintain a plumbing system in good repair. observed plumbing leak at 3 compartment sink.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC is not a Certified Food Protection Manager. PIC stated Dominos will be requiring managers to obtain Food Protection Manager Certification Facility had 210 days from June 10, 2015 to obtain Certification. 210 days is now up (inspection conducted on day 229) and points will be deducted until certification is obtained.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC was unable to find Employee Health Policy. EHS gave PIC until end of inspection to find it and PIC was unable to do so. Return Visit (VR) required.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 1 handsink completely blocked by pizza dough trays during inspection. Also observed 2 hanksinks with utensils, rags, and food debris located inside. CDI- Dough trays were moved and all items were removed from handsinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no means of hand drying available at 3rd at handsink. CDI- Papertowels provided.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed PIC was unaware of where to find the Product Assessment of Domino's Pizza Sauce at room temperature. These records should be kept at facility. CDI- PIC requested copy of product assessment from District Manager but copy has not been received at end of inspection. Return Visit (VR) required.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Person in charge was not certified as food protection manager. Establishment has 210 days from permit issue date to have a certified PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken and pasta stored in small prep cooler > 45F. CDI by voluntary discard by PIC. Maintenance repair personnel on site during inspection. Temperature dial adjusted on unit.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser spray bottle stored on work surface. CDI by moving to chemical storage area.

4-501.11 Maintain equipment in good repair. Observed ambient air temperature of prep cooler to be 55-58F. Maintenance personnel on site during inspection. Thermometer dial adjusted.