DOMINOS PIZZA #5543

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 provide written vomit and diarrheal clean-up procedures. CDI - EHS provided. 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 Observed multiple TCS food items inside the prep unit above 41F. CDI - Items were placed in the unit before EHS arrived and items were moved to the WIC to rapidly cool. Ham stacked above fill-line was voluntarily 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 .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed in-use wash solution at 99F. CDI - Corrected to above 110F.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee walk to dumpster opening doors and gates, also handling keys. Food employee returned to the kitchen and began preparing cheese with no hand wash. CDI - PIC made aware and hands washed properly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by trash can and rolling cart with food items in prep on it. CDI - hand sink was unblocked.

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 dark/brown growth on exterior of wrapped/insulated pipe underneath the condenser, directly above food, inside the WIC. EHS advised PIC to have pipe checked for leaks and wrapping removed/replaced.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug.

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 shredded cheese placed in the WIC to cool at 11:00 AM. Shredded cheese was observed at 43F at 4:00 PM during the inspection. CDI - Voluntary discard. 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 bone-in chicken wings, boneless chicken, Diced Tomatoes, Canadian bacon held above 41F. CDI - Voluntary Discard. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical cleaner stored on top of pizza oven above where pizzas were actively cooking. CDI - Chemical removed.

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 cheese cooling in deep plastic containers, placed in the WIC at 11 AM and observed at 43F+ at 4:00 PM. CDI - Voluntary Discard. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility could not provide thin probe thermometer during inspection. CDI - PIC found thermometer before EHS left facility.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris dumped inside the hand sink in the prep room. CDI - Employees educated and sink was cleaned.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food debris build-up on scissors used to cut open nonTCS sauces stored as clean on mag strip in the prep room. GM stated the scissors were from the previous day. CDI - Scissors removed to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, precooked boneless chicken, Chicken wings, and mozzarella cheese above 41F inside 2 pizza prep units. CDI - Items were voluntarily discarded by GM. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observe Italian sausage with no date marking stored inside the pizza prep RIC. CDI - Sausage was properly labeled. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans stacked wet before being allowed to air dry. CDI - Pans were separated.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in restroom.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee walking in kitchen eating grapefruit. CDI - Employee left kitchen area.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee washing hands (scrubbing) significantly shorter than 10-15 seconds multiple times. CDI - EHS intervened and food employee washed hands for 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 large container or corn meal with no label. CDI - PIC labeled.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 food stored on commingled/above food for patrons inside the WIC. CDI - Food was removed. Observed employee peeled grapefruit stored on counter/table in kitchen area. CDI - Grapefruit removed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed 3 food employees wash hands and did not use paper towel barrier to turn off faucet. CDI - EHS intervened and hands were washed properly.

6-301.12 Hand Drying Provision (Pf) Observed hand sink in the dry storage/prep area with no paper towel present. CDI - Paper towel placed at the hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer inside the 3 compartment sink below 200 PPM of QUAT sanitizer. CDI - Sanitizer was drained and refilled with sanitizer at the proper strength. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. PIC stated that pans/baking sheets are cleaned once per week. Items should be cleaned once every 24 hours. No point escalation, New staff, EHS educated PIC and staff on the frequency of changing sanitizer and the frequency of cleaning for baking equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed chicken bites, chicken wings, provolone cheese and American cheese inside the prep unit above 41F. CDI - Cheese were placed in the prep unit 1 hour prior to EHS arrival and were placed inside the WIC to rapidly cool. Chicken bites and wings were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed mixed sanitizer spray bottles with no labels. CDI - Bottles were labeled.

5-205.15 Maintain a plumbing system in good repair. Observed floor drain slow draining and overflows when 3 compartment sink is drained causing spillage over floor in dish area. Floor drain in need of repair.

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 trash and debris on floors throughout the kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. Per PIC, class has been scheduled. -1- REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms on top shelf in WI over RTE toppings. Move to a bottom shelf or to the side of RTE foods to prevent contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed baking sheets for pizza not cleaned once every 24 hours per PIC. EHS reminded PIC of the requirement to clean these items at least every 24 hours. Per PIC, these are taken off site after several days of usages and cleaned ones are returned to store for use. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded mozzarella, cooked chicken bites and cooked steak toppings in flip top at prep line cold holding at 51F. PIC stated these items were flipped from last night's backup containers. EHS checked tmeperature again after 15 mins and temp maintained at 51F. CDI - PIC used these items immediately after EHS found back stock in WI coolers and verified they were cold holding at or below 41F. Monitor temperatures throughout the day to ensure proper cold holding. -1.5- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer for handsink dispensers stored directly above unwrapped bath tissue and wiping cloths stored on shelf below. CDI - PIC rearranged storage on shelf. -1-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop used for dough flour stored inside bin with handle touching flour. Remove handle and position above level of food. -0-

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 buildup of hanging debris over exit side of oven for pizzas. Observed buildup of water in bottom of prep unit. Clean often enough to avoid buildup. -0-

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC unable to determine frequency of cleaning of pizza screens, verify ownership or demonstrate proper handwashing knowledge and training. -CDI- Discussed with PIC the importance of knowing this information. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC states that she is a certified food protection manager but was unable to provide any documentation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC wash hands for 20 seconds and then use bare hands to turn off faucet. -CDI- Discussed proper handwashing techniques with PIC. PIC properly washed hands. REPEAT 2-301.14 When to Wash (P) Observed 2 delivery drivers return to their work stations and handle food and clean dishes without washing hands beforehand. -CDI- Employees properly washed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC and other food employee preparing pizzas using RTE ingredients with bare hands. Remaining items in leftover tray dumped back into storage containers. Per PIC, leftover barehanded topping are to be dumped back into storage containers per policy. EHS advised PIC of the risk of handling toppings with bare hands and reusing them later. -CDI- Food was immediately used and discussed with PIC about where food in trough should be discarded. Either wash or cook barehanded RTE foods immediately to reduce risk of foodborne illness. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed food employee actively washing dishes with low sanitizer concentration. Per manufacturer instructions, range should be 150-400 ppm quaternary ammonia. Observed less than 150ppm while in use. -CDI- Food employee corrected sanitizer to 200ppm. 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

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf Observed food employee washing dishes with water at 106F. -CDI- Food employee increased water temperature to 132F.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee preparing pizza and touching face and clothing between orders without handwashing. CDI - PIC reminded of requirements to wash hands and hands washed. -2-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed bare hand contact with sub roll and sub roll cooked. CDI - Bun voluntarily discarded and food employee reminded about requirement to eliminate bare hand contact with RTE foods unless foods will be immediately washed or cooked after contact to the required temperature to eliminate pathogens. Temperatures of bread not taken for food safety, so no data available on the safety of sub after cooking. -0-

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed baking sheets for pizza not cleaned once every 24 hours per PIC. EHS reminded PIC of the requirement to clean these items at least every 24 hours. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no effective hair restraint on food employee preparing pizzas. Hair is falling over shoulders toward food while food being prepared. Wear an effective hair restraint. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic make table containers stored as clean on drying shelf. Make sure containers are dry before stacking. -1- 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 buildup of dry powders on under counter slots and pizza sauce on bottom right side of prep unit at prep line. Clean often enough to prevent buildup. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on both dumpsters in outside refuse area. -0- REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several unlabeled generic bottles of pink and clear solution. Per PIC, one is cleaning solution. CDI - PIC labeled these. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed wiping cloth stored in sanitizer at less than 150 ppm. CDI - PIC changed out sanitizer to correct concentration. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic make table containers stored as clean on drying shelf. Make sure containers are dry before stacking. -.5-

4-501.11 Maintain equipment in good repair. Observed split gasket on rear walk in cooler door. Repair. -0-

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at handsink nearest kitchen entrance from dining room. Per PIC, repair technician was cleaning tools in handsink after service visit. Repair clogged drain. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on both dumpsters in outside refuse area. -0-

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed baking screens in use for a week without cleaning. PIC advised of requirement to wash, rinse, and sanitize baking equipment at least once every 24 hours. -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 pizza sauce mixed per corporate procedure yesterday located in walk in cooler cooling, still above 41F this afternoon. Observed freshly mixed sauce from 12:23P, above 70F at 3:30P. CDI - PIC voluntarily discarded sauce from previous day as it has been more than 8 hours since mixing and sauce mixed today placed immediately on TPHC. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold cooked wings and breaded chicken cold holding above 41F. PIC stated this cooler is having a cold holding issue and portions are usually reduced to keep TCS foods below 41F. VR no later than 08/19/2021 to ensure all TCS foods are cold holding at or below 41F. -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 stacked deep buckets of pizza sauce cooling overnight and from more than 3.5 hours not cooling properly. CDI - PIC placed sauce prepared today on TPHC immediately and voluntarily discarded. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dough dry goods stored directly under sewer drain at rear handsink. PIC stated this delivery was from today. CDI - PIC moved dry goods. Observed sodas stored directly on floor in beverage room. Riser is available for storage. EHS educated PIC about using black soda crates to achieve 6 inch rise from floor as required. -0-

6-302.11 Supply toilet tissue at each toilet. Observed no toilet tissue in both restrooms available for customer use.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle and spray bottle containing glue were not labeled. CDI - PIC labeled bottle

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster door opened. Corrected during the inspection (CDI) - Door was closed. -0.5pts- **Shayla was present during the inspection

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris build up on immersion blender. CDI - brought to dish pit for cleaning procedure. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer less than 50 ppm at the 3 compartment sink. CDI - removed concentrate from the dispenser line to create the solution by hand; currently at 200 ppm. Advised to have technician service the dispenser. VR

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 REPEAT VIOLATION. Observed food employee's did not have pizza sauce letter on site; pizza sauce shall be held accountable for because sauce sits in temperature danger zone at room temp for 8 hrs. CDI - PIC called a regional corporate manager to email letter. Letter is printed and hung up in the office.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed wet stacked items on storage rack. CDI - removed items from each other to allow air drying.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed substantial amounts of food debris on floor in kitchen. Advised to keep floors clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has 210 days from permit issuance to obtain certification before points will be deducted from inspection.

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 2 employees wash hands but touch handles without a barrier. This can recontaminate hands. Educated and staff complied.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf One handwash sink was being used to drain olives and tomatoes. PIC moved out of handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one bottle of sanitizer at 0ppm. PIC placed in dish wash room to refill.

8-103.12 Facility shall maintain and provide variance approval letter for 8 hour hold time for pizza sauce. No letter was provided. Inspector emailed approval letters so facility had it for future.

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

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee cups stored on prep table and above prep table. Moved to designated area.