DOMINOS PIZZA #8847

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site at all times of food preparation and handling. -REPEAT- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink in kitchen area during inspection. -CDI- PIC re-supplied dispenser with paper towels. -REPEAT-

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. 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 written procedures for pizza sauce held on TPHC during inspection (observed variance for 8-hour extended TPHC). Observed pizza sauce missing time stamp to indicate what time it was removed from temperature control/ discard time. -CDI - EHS provided TPHC template and observed procedures completed during inspection. PIC verified when sauce was removed from WIC and properly labeled sauce container with TPHC start/discard time. -REPEAT- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site at all times of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in kitchen area during inspection. CDI - PIC placed napkins on paper towel holder. 1 pt.

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 both thermometers on site being stored with visible food debris caked on the probes during inspection. CDI - Thermometers sanitized. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in top portion of pizza prep unit holding above 41F. See temperature chart. PIC stated all items had been placed there within the last two hours. Unit’s lids had been left open for an unknown amount of time. CDI - All out of temperature foods in unit moved to WIC to rapidly cool. Lid to unit closed while not use in use. EHS advised keeping lid closed when unit is not actively being worked out of. 0 pts. 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 .

3-501.19 (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. 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 written procedures for TPHC on site during inspection. Pizza sauce being held on TPHC not labeled to indicate the time it was removed from temperature control or when it must be discarded. CDI - TPHC template provided and filled out during inspection. Sauces labeled with times. 1.5 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed appetizer prep unit out of service during inspection. PIC stated it had stopped holding temperatures the day prior and already had a ticket submitted for it. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired CFM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the hot faucet on the 3-compartment sink hot water. Repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in the women’s restroom. Provide.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed the grates to the intake HVAC missing in the warewashing/prep area. Replace .

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 with handle touching corn meal inside bulk container.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat test strips. VERIFICATION REQUIRED.

REPEAT 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 debris build up on sides of oven, and shelving underneath prep table. Clean as needed.

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 cracked floor tile in mop sink area. Repair.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) in use wiping cloths stored on counter surfaces. Per conversation with PIC, facility has begun using wiping cloths in combination with spray bottles of sanitizer. CDI - EHS rotated wiping cloths to existing soiled linen hamper. Should facility use sanitizer bottles, wiping cloths should be stored within a container of properly concentrated sanitizer OR rotated to soiled linens after use.

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 approximately four (4) in use utensils (pizza cutters, bread knives) stored on soiled counter tops. CDI - PIC rotated utensils to 3 compartment sink for corrective cleaning.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) package of pizza boxes, still in plastic packaging, stored on floor in back of facility. CDI - Boxes were raised to proper storage.

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 one (1) thermometer stored within rail cooler underside with soiled non food contact surface.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed main dumpster and cardboard dumpster doors open at time of inspection. Observed main dumpster lid stuck beneath trash within dumpster compartment. EHS closed dumpster doors before returning to interior premises. Verify that dumpster is in good condition and able to be kept close during hours of operation.

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 minor holes in wall above three compartment sink, where previous fixtures were placed Repair/effectively cover holes in walls. REPEAT. Note: previously cited hole above handwashing sink has been properly covered. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed two cracked tiles in floor of mop sink, leading to standing water accumulation. Replace damaged tiles as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC with ambient temperature of 39-40F, but multiple items above 41F at start of inspection. PIC verified that WIC had recently been serviced and that items had been rotated from other cold holding areas to cool. CDI - EHS opened lids to improve cooling of items and return to cold holding temperatures. REPEAT. No escalation in point deduction due to seeming improvement from previous inspection; staff had properly acted by observing high temperatures in WIC and repairing WIC accordingly. 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 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed tomato sauce on 8 hour TPHC with stickers specifying a disposal time of 12:51 a.m. EHS arrived for inspection at 4:40, after sauces had been placed at prep counter. CDI - Sauces were marked for disposal at the end of the day of inspection. When utilizing 8 hour TPHC, as instructed by establishment standard operating procedure, sauces will be refrigerated and cooled to 41F prior to use, then removed from refrigeration, and marked with a disposal sticker for 8 hours following their removal from temperature control.

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 several food items (more than twelve (12), including RTE chicken nuggets, tubs of pizza sauce, and shredded cheeses in walk-in cooler above 41F with lids fastened. Items had been recently rotated back to WIC after repairs and placed to cool. CDI-Lids vented and temperature began to drop. EHS provided ambient temperature cooling chart. REPEAT. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 hole in wall above handwashing sink, behind recently placed handwashing signage. Repair/effectively cover hole in wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed baby play pen and carrier adjacent to office at time of inspection. PIC stated that employee’s child has been under observation in the past in back of house area, but was not present on day of inspection. Note: unauthorized persons are not to be within a food service establishment during hours of operation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham and pork sausage at makeline prep top over 41F due to being filled above rim in container. Food under fill line was 41F and below. Lids were also left open. CDI-PIC shut makeline lids and food began to quickly drop in temperature. Keep lids closed between use or avoid filling food containers above fill line in unit. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened bag of ground beef one day past expiration/discard date. CDI-PIC discarded beef. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 tubs of pizza sauce in walk-in cooler above 41F with lid fastened. Items had been recently prepared and placed into cooler. CDI-Lids vented and temperature began to drop. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. A couple flies observed back near mop sink. Keep working to prevent and eliminate pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of wet nested food containers on clean dish shelving.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pizza boxes, still in plastic packaging, stored on floor in back of facility.

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. Cleaning needed inside of mop sink which is beginning to attract pests.

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 Updated employee health policy handout given to facility as well as emailed to PIC. CDI

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of degreaser observed unlabeled. CDI-Bottle was labeled by PIC.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Two medium sized containers of pizza sauce were cooling in walk-in with lids fastened. Pizza sauce was prepped at room temp at 11am this morning. Temps of sauce were 64F and 55F in walk-in at 2:40pm. Lids were vented and temperature was checked again 40 min later during inspection. Food had cooled to 55F and 46F respectively - approved cooling rate achieved. CDI

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop handle was observed in cornmeal mix.

4-501.11 Maintain equipment in good repair. Quat sanitizer at 3-comp sink was not dispensing correctly or at approved concentration. No active utensil cleaning/sanitizing was observed. Facility will use bleach solution (50-200ppm) in sanitizing compartment until dispenser is adjusted and repaired. EHS assisted PIC in mixing bleach sanitizing solution until correct concentration was achieved. Chlorine test strips provided.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Couple employee coats were hanging on clean dish storage rack and single use storage rack.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed on duty PIC with no food protection manager certification

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal sub sandwich laying in with store retail product. Facility does have designated employee area on bottom shelf

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffee drinks and water bottles stored on the prep counter where food product was being prepped. CDI-The cups were removed.

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 a scoop handle stored in the cornmeal container. Ensure handles to scoops are kept out of the food product.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. One must be onsite during all hours of operation.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed two pans stacked together with food buildup. CDI-The pans were moved back to the 3-compartment sink for washing, rinsing, and sanitizing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

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 the scoop handle stored directly in the cornmeal container. Ensure handles are kept out of the product. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pan stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

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 cleaning needed to the floor throughout. Have cleaned.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Employee observed washing hands very briefly at handsink. CDI. Instructed employee on how to wash hands. Employee washed hands correctly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf COMMENT: At start of inspection, observed large food debris in handsink. Handwashing sinks shall only be used for the purpose of handwashing. CDI. Informed PIC. Did not see handwashing sink being used for another purpose at time of inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed quaternary ammonia sanitizer spray bottle at 100 PPM of quaternary ammonia. Observed container of soiled utensils and sauce bottle pumps stored soiled in clean dish area. CDI. Quaternary ammonia was remade to 300 PPM of quaternary ammonia and dishes were pulled to be rewashed.

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 label for pizza sauce at beginning of inspection. CDI. PIC verified the time the pizza sauce was placed out for use and placed appropriate sticker on pizza sauce with discard time.

8-103.12 Conformance with Approved Procedures - P,PF During inspection, the variance letter approving the eight hour hold time on pizza sauce was provided, however the documentation on procedures on how the pizza sauce is labeled for time and the process of handling the pizza sauce was not provided. In addition, no start time or discard time was labeled on the pizza sauce currently being used (see item #22) Ensure that procedures for marking time are being followed per the variance approval and are available for health dept review. I will return within ten (10) days to verify compliance of procedures for the approved variance. Repeat.

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. COMMENT: Observed food scoop for corn meal stored with handle down in product.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Employee water bottle and employee cup noted on top of food prep table. Store employee beverages in the area designated to prevent contamination of clean equipment and utensils. PIC informed. Repeat. Half points as core item and had manager move items.

8-103.12 Conformance with Approved Procedures - P,PF During inspection, the variance letter approving the eight hour hold time on pizza sauce was provided, however the documentation on procedures on how the pizza sauce is labeled for time and the process of handling the pizza sauce was not provided. In addition, no start time or discard time was labeled on the pizza sauce currently being used (the pizza sauces in the back of the kitchen were appropriately labeled with discard time). The PIC (person in charge) verified the pizza sauce was placed out at 10:30 AM and labeled the sauce with a discard time of 6:30PM. Ensure that procedures for marking time are being followed per the variance approval and are avaliable for health dept review. I will return within ten (10) days to verify compliance of procedures for the approved variance.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed no labels on powdered sugar shaker, the corn meal container and the parmesan cheese shaker. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

3-305.11 Food Storage-Preventing Contamination from the Premises - C COMMENT: Observed rack underneath prep table in back kitchen area lower than 6 inches holding pizza sauce. Raise the rack under the prep table. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed employee jacket/aprons stored on clean paper towels. Store single-use items in a clean, dry location and at least 6 inches off the floor so that they are not exposed to potential contamination. Store employee items in the area designated for employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment and utensils with sticker residue. CDI Items were returned to ware washing. Spoke to PIC regarding ordering stickers that disintegrate or using scrub brush while sticker is wet to remove. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so sanitizer will work effectively.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris on shelving in walk in cooler, drying rack and behind electronic equipment (dust). Make sure to increase cleaning frequency.

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 can wash with significant food debris. Make sure to increase cleaning frequency and proper way of disposing food to ensure pest harborage is not occurring.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed gatorade bottle stored above prep surface in back of facility. CDI by voluntary disposal. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers with sticker residue build up. CDI by removal for recleaning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a thermometer with a dead battery. VR 9/4/17.

4-501.11 Maintain equipment in good repair. Observed a broken sanitizer dispenser at the three comp sink. Dispensing pure sanitizer and adding water to reach proper concentration.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks in screw cap bottles stored above a prep table in back near warewash area. CDI: PIC had both drinks removed and was instructed to use cups with a lid and straw for employee drinks.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee turning the handsink faucet off without using a barrier to prevent recontaminating his hands. All other employees followed the handwashing procedure correctly. CDI: Instructed employee to use a barrier when turning off the faucet.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of sauces with no label to indicate the contents.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some stacks of metal pans stacked wet on the clean storage rack in warewashing area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a stack of single service cups stored on a table with the lip contact surface exposed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed that doors and lids were left open on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter accumulating around dumpsters.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cheese in trays in walkin cooler not date marked. Cheese was opened on Monday so must be used by Sunday. Cheese can be kept for only 7 days (counting the first day it's opened). Date marked during inspection.