DOMINOS PIZZA #4458

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - PIC unable to name foodborne illnesses and symptoms. PIC stated Dominos offers trainings every quarter and did train them when hired they just couldn’t remember at this time. *CDI - PIC showed EHS document and policy provided by Dominos on Foodborne illnesses, symptoms and when to return to work. PIC read over document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Pasta above 41F in Make Table lowboy. PIC stated cooler door was being opened and closed constantly throughout the day possibly causing item to be out of temperature. TCS items around pasta were 41F or less. *CDI - PIC placed item into WIC to be rapidly cooled. 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 .

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P- *Observed - Thermometer stored on prep table with dried sauce build up on probe. PIC stated item was used to temp finished pizzas this morning for morning checklist and employee must’ve forgot to clean item when finished. *CDI - PIC wiped probe off with sanitizer.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of glue without labeling to properly identify substance within. *CDI - PIC labeled item.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food handler that used their hands and not a clean barrier (paper towel) to turn off handwashing sink. CDI-EHS provided education and hands were rewashed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed spray bottle of quat sanitizer that tested at 50 ppm. Sanitizer was at 82F and made with warm water during opening for the day. CDI-PIC to refill bottle with sanitizer at 3 compartment sink before next use. 3 compartment sink sanitizer tested at 200 ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one stack of American cheese that was at 48F and was slightly overfilled in container. CDI-PIC voluntarily discarded cheese. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used to cut bread stored on self that cuts cleaned daily and not cleaned and sanitized every 4 hours. PIC removed knife.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC turn off handwash sink faucets without a clean barrier. CDI-PIC rewashed hands.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed drains from 3 compartment sink that go into the floor drain without any air gap. PIC called for maintenance for the drain to be at least 1 inch above the floor drain. VR within 3 days to check for a 1 inch air gap from the 3 compartment sink to the floor drain.

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 minor buildup on the top part of the wall between the drink storage and the employee lockers.

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 scoop stored in corn meal with handle contacting food items. CDI - Scoop removed, handle removed from food item. - 0.5 -

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Employee health policy does not have all 6 illnesses. CDI- Updated health policy provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Pasta recorded at 48F. CDI- Discarded

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on prep table. CDI: moved to bottom shelf.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical bottle stored on prep table. CDI: moved to chemical shelf. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of Windex stored on table in back. CDI: labeled properly.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection.

4-501.11 Maintain equipment in good repair. Observed walk in cooler gasket and one gasket on pizza prep unit in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on outter face of three compartment sink.

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 rear floors in back service area in need of cleaning as well as the wall beside three compartment sink .

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed employee unable to identify all 5 of the reportable symptoms and foodborne illnesses. CDI EHS discussed employee health policy with employees and will provide EHP flyer.

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 2 covered and stacked plastic containers of cut tomatoes cooling the walk in cooler. Ensure to follow proper cooling methods when ambient cooling. CDI PIC uncovered and unstacked containers of cut tomatoes.

3-501.13 Use approved thawing methods. Observed 2 bags of Alfredo thawing in the 3 comp sink. Ensure to follow proper thawing methods.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Pasta not dated for date of opening. CDI- Dated.

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 Facility not complying wih plan by not recording begin/end time for pizza sauce. CDI- Time recorded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer was recorded too strong in 3 comp. sink. PIC stated dispenser had not been working and sanitizer was being made manually. CDI- Solution diluted with water. Use test strips when making sanitizer.

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 Facility is using a state-approved variance plan to hold pizza sauce at room temp. for 8 hours. However, time was not being recorded. CDI- Time added. Record time to comply with 8 hour rule.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. One utensil stored in food with handle in product. Keep handle out of food.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Cart of dough blocking handsink. Further, noted some food debris in sink. Keep sink clean. CDI- Cart moved.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Multiple personal drinks stored on prep table where employees were prepping food.

2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) PIC present was not a CFPM. Facility is still under 210 window from 3/17/16 to meet compliance.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed scoops with handles in breading.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed fan with built-up dust in WIC.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. No light shield in reach in cooler.

2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. No certified manager at facility. Facility has 210 days from permit issue date to meet compliance. No points deducted.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled powdered sugar.