DOMINOS PIZZA #4487

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed all pizza pans with visible food debris. PIC stated that they are cleaned once a week when GM arrives on sight to operate dish machine. PIC was able to show EHS inside the heat soak tank due to the heaviness of equipment. EHS stated that if they are using that peace of equipment, staff needs to be trained in order to clean equipment more than one time a week. PIC stated they will clean equipment in 3 comp sink with chemical sani until trained. CDI - PIC moved all baking pants to 3 compartment sink for proper cleaning.

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 3 containers of pizza sauce cooling from night before missing cooling window. PIC stated there procedure for cooling is placing 3 bags of sauce in a plastic container and setting in cooler unit it reaches temp. PIC stated there is no monitoring after. CDI - PIC voluntarily discarded. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottle with clear liquid inside without a label. PIC stated it was sanitizer. CDI - PIC added label to bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P . Observed sanitizer, stored directly above single use items. CDI - PIC moved to prevent contamination.

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 pizza sauce stored in large plastic containers with tight fitting lid missing cooling window. CDI - PIC voluntarily discarded. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items on prep counters throughout facility. CDI - PIC moved to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in front make table. PIC stated unit turned off nightly for defrosting/cleaning and turned on at opening shift. EHS recommended unit be turned on to cool down to temp when staff leave at end of night. CDI: PIC voluntarily discarded product due to product having been stored in walk-in cooler overnight and walk-in cooler in poor repair as well. Observed various TCS foods being held above 41F in walk-in cooler. Product with various prep dates. Ambient temperature of unit between 56F-60F. PIC voluntarily discarded product. PIC denied product disposition sheet. PIC contacted service company during inspection. PIC stated WIC has been having trouble “off and on” for approx. 1-2 months - condenser unit broken/in poor repair. VERIFICATION REQUIRED. FACILITY VOLUNTARILY CLOSED. FACILITY MAY NOT PREPARE OR SELL ANY FOODS UNTIL UNIT REPAIRED AND ABLE TO MAINTAIN TCS FOODS AT OR BELOW 41F. FACILITY MAY NOT RESUME OPERATION UNTIL EHS GRANTS APPROVAL. CONTACT EHS (MIRIAM) AT (704)-371-1589.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house near laundry area.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler in poor repair -condenser unit freezes on itself. PIC stated unit has been having trouble “off and on” for approx. 1-2 months.

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 employee wash hands for less than 15 seconds.CDI employee washed hands again 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands then used clean hands to turn faucet off.CDI.. Employee washed hands again 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/BH6CLGrH10

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by garbage container. CDI.. container was moved.

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed utensils stacked wet.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch ears to adjust earbuds and continue to make pizzas. CDI..Employee washed hands.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping food without hair restraints

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 walls with black build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed cigarettes and visor stored on top of to go items

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC states has CFPM certification but was unable to show EHS.REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D kit or procedures. EHS will leave poster with PIC Crystal For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 drink cup on top of plates.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large waste can blocking hand sink. PIC..Moved can 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand sink. CDI..PIC cleaned sink

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed container of lids stored as clean with debris on them..CDI..PIC moved items to 3 comp sink for w/r/s 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened bag of sauce crumbs with out date opened in WIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 pizza sauce on counter being held on TPHC without a time stamp. PIC stated was busy when opened and put a 11 time on suaceCDI: PIC put time on sauce. REPEAT

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

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed PIC not CFPM and unable to answer EHS questions regarding employee health and food holding temperatures. CDI: EHS provided eduction during inspection. 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 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certificate. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooling overnight with temperature of 48F. CDI: PIC voluntarily discarded pizza sauce. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 pizza sauce on counter being held on TPHC without a time stamp. PIC stated that she took the sauce from the WIC around 10:30 AM. CDI: PIC time stamped sauce to reflect start time of 10:30 AM

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 pizza sauce cooling over night in deep plastic container that was tightly covered. Sauce temperature was still above 41F. Observed two deep plastic and covered containers of pizza sauce prepped this morning with a temperature of 74F. After 20 minutes, sauce was still 74F. CDI: PIC voluntarily discarded sauce that was cooling over night and took lids off of two pizza sauces from this morning and occasionally stirred to quickly cool product. Cooling methods discussed with PIC. 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 .

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

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing on dumpster. Needs drain plug. REPEAT

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Observed PIC did not know the Employee Health Policy and was unable to name any symptoms or illnesses. CDI - PIC and employee discussed the Employee Health Policy and provided supplemental documentation. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility did not have vomiting or diarrheal cleaning plan. CDI - EHS provided PIC with a paper copy of the vomiting and diarrheal cleaning plan. For more information please visit: http://meck.co/FoodSafety

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 build up on wires and shelf next to prep table. Needs cleaning.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing on dumpster. Needs drain plug.

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 pizza sauce which is allowed a 10 hour time hold due to a variance missing time markers. CDI - PIC marked the time appropriately. REPEAT.

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 handle in contact with cornstarch. CDI - Scoop was removed and stored properly. REPEAT.

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. Observed facility does not have updated employee health information including nontypoidal salmonella. CDI - EHS discussed changes with PIC and provided PIC with updated documentation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoop stored as clean with debris on it. CDI - Scoop was moved to 3-comp sink to be cleaned.

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 pizza sauce which is allowed a 10 hour time hold missing time markers. CDI - PIC marked the time appropriately.

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. Observed spinach cooling in WIC in packed plastic containers with lids on tight. CDI - Lids were removed to allow air flow.

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 handle in contact with cornmeal. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans and plastic containers on shelves stored as clean. REPEAT.

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. Grout is wearing away in mop sink between tiles. Need fixing.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC was new and did not have a CFPM certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employees could not locate or discuss the Employee Health Policy. CDI- EHS discussed the EHP with all employees and provided posters for display in kitchen. Employee stated the EHP had been posted in the past but he could no longer locate it.

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 employee wash hands and recontaminate them by turning off faucet with clean hand. CDI - EHS asked employee to rewash hands correctly and he did so.

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

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 scoop in corn starch with handle in food.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not vermin proof- weather stripping missing.

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 base cove tile separating from wall next to washing machine.

4-501.11 Maintain equipment in good repair. Observed light out in vent hood above pizza oven.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed container of employee partially eaten wings stored on top of covered tub of sauce in walk in cooler. CDI- Food disposed of.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket holding in use cloths at 0 ppm. CDI- Sanitizer replaced with proper strength sanitizer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of toilet paper stored on floor of employee restroom.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a couple shelves on rack in walk in cooler with some build up needing cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface with uncovered food.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC on site at time of inspection.

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

4-502.11(A) Maintain utensils in good repair. Observed cracked and broken scoop used for dispensing corn meal. CDI-scoop being replaced.

5-205.15 Maintain a plumbing system in good repair. Observed the handwashing sink backed up at the 3 comp sink area. VERIFICATION REQUIRED

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by large trash can. CDI trash can blocked.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of sanitizer stored on prep surface where pizzas are being cut and boxed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salads and box of pasta stored directly on floor in walk-in cooler.

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

4-501.11 Maintain equipment in good repair. Observed walk-in cooler curtain in disrepair.

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 wall behind 3 compartment sink in disrepair.

.2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloth bucket stored inside handwash sink. CDI by removing bucket.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle containing sanitizer stored above food prep table and pizza boxes. CDI by storing below work surface. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing window cleaner. CDI by labeling bottle.

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

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled hand sink in restroom.

6-502.12 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 floors to be dirty in back room area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and employee keys stored on food prep table surface.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza sauce holding out of temperature control at 57F. Facility holding pizza sauce below 45F or provide documentation sauce is not a potentially hazardous product. CDI PIC placed pizza in cold holding unit.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees today unsure of what symptoms and illnesses to report after an exposure of diagnosis. Gone over during inspection and form emailed to PIC. Have all food service employees read and sign this form for verification- VR date at the bottom of the page.

haler haler d2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks and employee food stored over ranch packs today. Food moved to the bottom shelf to correct. Provide a labeled container that states that this is employee food only.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ranch packs today. Moved to the bottom shelf to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food containers stacked upon themselves with sticker residue still on them. Sent back to be rewashed to correct.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex not labeled today- labeled during inspection.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed mulitple dead cockroaches and beetles in the back today.

4-501.11 Maintain equipment in good repair. Observed cracked plastic on the make table doors today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean handsinks, pizza oven, rolling rack, and the back of the oven- buildup observed today.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed holes in the interior of the walk in cooler walls. 6-502.12 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 the wall at the entrance of the pizza oven. Clean floor and floor drains near the hot water heater.

2-102.12 Ensure all facilities have a certified food protection manager present at all times.- C Observed no certified food protection manager present. Points deducted on this inspection.

2-201.11 (A), (B), (C), & (E) Ensure all facilities have an approved employee health policy in place. - P. Observed GM with inadequate knowledge of employee health policy. Signed written employee health agreements could not be found. CDI, copy of employee health agreement provided. Employees present reviewed and signed policy. Advised GM to post blank copy in store.

2-401.11 Properly store employee drinks. - C. Observed canned and one bottled drink stored on prep surfaces in the back of kitchen. Observed a few drinks in the walk-in cooler stored with and on same shelf as food products. CDI, all drinks relocated.

7-102.11 Ensure all working containers are labeled properly with common name. - PF. Observed a spray bottle of "sanitizer" not labeled. CDI, by labeling.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed two dead cockroaches on floor at back of kitchen. Facility has Dodson as approved Pest Company and received maintenance every month. Contact facility for more frequent service if roaches and any other pests are continued to be seen.

4-602.13 Maintain nonfood contact surfaces clean- C. Observed build-up on fan guards in walk-in cooler where dough is kept and debris and build-up on shelves at back.

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved proctored food safety exam. Points will be deducted starting Jan. 2014.

2-103.11 (M) Person in Charge-DutiesEmployees did not know the big five illnesses today and many could not name the symptoms they should not work with food with. PIC must know when to allow employees back to work after they have been ill with the discussed symptoms. Employee health sheet provided again today and recommend to post this for employee reference.

2-301.12 Cleaning ProcedureObserved very quick handwashing today and employees turning off water afterwards with bare hands rather than using a papertowel or other effective barrier. Wash hands for 15-20 seconds at least before rinsing. Corrected through instruction.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved feta and motz. cheese listed on the date marking chart as given >7days after opening. Be sure to not exceed 7 days after opening for these two cheeses unless it can be proven that they meet the exemption as listed in 20 CFR 133. Date marking handout given today.

7-102.11 Common Name-Working ContainersKeep chemical bottles labeled. Observed mulitple bottles unlabeled today. PIC corrected during inspection. Do not store toxic chemicals over clean linen- steel cleaner moved today. •

. .11 Light Bulbs, Protective Shielding Observed a broken and ineffective light shield in the WIC and no light shield on one of the lights in the kitchen.