DOMINOS PIZZA #7436

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed penne pasta, string cheese, mozzarella cheese, diced chicken, and chicken wings cold holding in flip top unit at temperature between 43F and 49F. All other TCS foods were 41F or less with an ambient temperature of flip top unit measured at 37F. TCS foods were found to be over-stacked with flip top doors left open. CDI - Flip top doors were closed and all TCS foods cooled to 41F or less by end of inspection. PIC has been advised to reduce volume of TCS foods to below container fill lines and to keep prep unit doors closed when not in use. -REPEAT- -1.5 points- 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 .

6-202.14 Toilet Rooms, Enclosed. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed employee restroom door unable to self close. -0 points-

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 heavy damage to wall in rear of establishment. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small portion of boneless chicken wings overstacked in flip top cooler cold holding at 52F. CDI - Volume of boneless wings was reduced in flip top cooler. Boneless wings were taken to walk in cooler to rapidly cool to 41F or less. -0 points- 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 .

4-501.11 Maintain equipment in good repair. Observed torn gasket on three door reach in cooler. -0 points-

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 food residues and debris under cold holding units and under prep tables in food prep areas. Observed vent cover in walk in cooler with build up of dust. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 tightly covered containers of crushed tomatoes and covered bins of pizza sauce cooling in walk in cooler. Crushed tomatoes decreased in temperature by 1 degree over a twenty-five minute period. Pizza sauce decreased in temperature by 2 degrees over a twenty-five minute period. CDI - Items were uncovered to allow cold air to circulate in and around food. Crushed tomatoes and tomato sauce were able to reach 41F or less withing 4 hours. -REPEAT- -1.5 points- 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 .

3-501.15 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 covered containers of crushed tomatoes and covered pizza sauce cooling in walk in cooler. Tomatoes and pizza sauce did not meet cooling parameters over a twenty-five minute time frame. CDI - Items were uncovered to allow cold air to circulate in and around food. PIC has been instructed to revise cooling methods for TCS foods. -REPEAT- -0.5 points- 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 .

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 unlabeled bin of flour at prep line. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 two large tubs of pizza sauce temping above 41F after cooling overnight, per the PIC. CDI- PIC voluntarily discarded items. 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 Italian sausage, diced chicken, chicken wings, and chicken nuggets temping above 41F in prep top units. CDI- PIC and EHS discussed keeping flip doors of units closed when not in use to ensure temps are maintained at 41F or below. PIC stated that items had been in units for more than 3 hours and removed items to be cooled to 41F or below within remaining time. 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 spray bottle of glass cleaner stored above prep table with TCS food on it at back of facility. CDI- PIC removed item to proper storage location.

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 two large tubs of pizza sauce fail to cool through cooling parameters. CDI- see item #20. EHS provided handout. 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 .

4-601.11(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 racks with heat lamps for storing pizzas awaiting expedition with dust and food debris accumulation. Observed vent in walk in cooler with build up of dust and residue. Recommend higher frequency and more thorough cleaning. *REPEAT*

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelet. -0 points-

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 employee personal items stored on top of single use pizza boxes in storage area. -0.5 points-

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 vent in walk in cooler with build up of dust and residue. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored on top of single use service articles. Designaate an area for the storage of employee possessions away from food, equipment, utensils, and single use service articles. -0 points-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 bay sink registering above 400ppm quat sanitizer on both inspectors test strips and facilities test strips. Appears to be coming out too strong from dispenser. CDI- water diluted, dispenser to be adjusted by chemical company ASAP. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottles labeled as general cleaner being filled with sanitizer and printed sanitizer labels are fading. CDI- chemicals properly labeled during inspection. EHS suggests to not use other chemical bottles and fill with sanitizer to avoid confusion among employees.

4-501.11 Maintain equipment in good repair. Observed minor gasket damage on walk in cooler gasket.

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 at the 3-compartment sink accumulating black residue. Clean and maintain. REPEAT. Note: points deescalated, facility has addressed handsink, has attempted to clean walls, needs to be deep cleaned or FRP replace in this area to remove black buildup.

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 at the 3-compartment sink accumulating black residue. Clean and maintain. Observed the back handsink needs to be recaulked.

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 drinks on the shelving that stores supplies for establishment.

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 written policy for vomit & diarrhea cleanup. CDI: PIC obtained copy from regional manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped chicken being held above 41F in pizza make table. Product overstacked. CDI: PIC divided product into multiple containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cooking food while wearing a wrist watch. Needs to be removed when working with food.

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 flour scoop stored with handle laying directly on the flour. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed and rewashed.

2-102.12 Certified Food Protection Manager (CFPM)- C Observed no CFPM during 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 employee wash hands and not turn off the faucet off with the paper towel. CDI (corrected during inspection) Instruction provided and employee washed hands properly. Also posted new hand wash signs at the 3 hand sinks with the procedures on the signs.

8-103.12 Conformance with Approved Procedures - P,PF Observed a State variance approval letter, but no written procedures for pizza sauce. Variance letter gives the sauce 8 hours off temperature control. Ensure procedures are kept with the State variance letter and the time is marked or tracked for the pizza sauce off temperature.

4-602.13 Nonfood Contact Surfaces - C Observed walk-in cooler handle and area around the handle with build up present and the hood vents collecting grease and dust.

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 drinks stored on prep tables. No food prep taking place. Store on bottom shelving to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic pans clean and stacked with sticker residue. CDI-taken to be properly washed, rinsed and sanitized.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza boxes etc not stored 6 inches off the floor in back.

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 on floors underneath equipment.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employee unable to name symptoms or illnesses required to be reported. Facility did not have poster or handout for employee to reference. Verification required.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a large amount of employee drinks stored on shelf above food for cusomters in walk in cooler. CDI-moved to bottom shelf.

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 one pan of pasta without a date label. CDI-labeled.

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. Cleaning needed on walls and floors around 3 compartment sink.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sponge and rag stored in handsink. CDI-sponge discarded and rag put into washing machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Also observed employee wash, rinse, and sanitizing plastic trays and begin to use them for holding bagged cheese without air drying first.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no Certified Food Protection Manager onsite during inspection.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed that facility does not have thin probe thermometer. PIC states they are on order and will be arriving at the store tomorrow.

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 storage rack right above 3 compartment sink dirty and peeling apart. Containers are stored on the rack. Advised to get repainted.

5-205.15(B) Maintain a plumbing system in good repair. Observed spray arm held together with plastic wrap. Advised to get spray arm fixed.

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 wall coming apart at the corner by the oven. Observed hold in wall at the can wash area. Advised to get fixed.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager on site during inspection. REPEAT VIOLATION

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands after washing hands by bare hand contacting the faucets to turn sink off. CDI - educated about proper hand washing procedures and to not recontaminate after washing hands; advised to turn the faucets off with the paper towel that is used to dry hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the flip top cooler out of temperature. Refer to temp chart. CDI - immediately moved product to walkin cooler to cool down. Advised to use thermometer throughout work day to check temperature of product in the flip top cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed that the spinach in the walkin cooler is out of temperature and covered in a plastic container. CDI - opened up the lids to the containers; educated employees about leaving products uncovered to allow to cool products down.

6-202.14 A toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. With regards to the onsite employee bathroom, EHS observed that the door to this bathroom is not a self closing door. VR

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with old sticker residue / food debris stuck to surfaces. VR to ensure new method of labeling is not creating reisdue build up.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed pizza boxes stored within splash zone of hand washing sink.

4-501.11 Maintain equipment in good repair. Observed broken plastic containers in need of replacing.

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 issues to PHYSICAL FACILITIES. (floor).

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

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employee on duty did not have any knowledge of reportable symptoms, illnesses or exposure. CDI-handouts given.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy build up, food debris and sticker residue on plastic pans stored as clean. CDI-items taken to be re-washed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer stored in bottle labeled degreaser. Observed bottle of chemical stored with no label. CDI-bottles removed from use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips available for to check concentration of quat sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in the bottom of utensil storing containers.

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 grime and food splatter on floors, walls and ceilings. Observed seal on 3 compartment sink to be mildewed. 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 at can wash that may be a harborage for pests.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Employees unaware of exact symptoms and illnesses required by rules to report to PIC. Handouts given. VR.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee turn faucet off with clean bare hands. Use disposable towel or other means to turn off faucet without contaminating hands. CDI-through education.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on non-food contact surfaces throughout facility such as measuring scales, utensil bins, equipment etc.

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. Cleaning needed on floors, walls, ceilings in facility.

Facility shall have employee with managerial control who is food safety certified. (2-102.12) No food safety certified manager on site during inspection.

Food employees shall use proper hand washing procedure. (2-301.12) Observed employee enter kitchen and wash hands for only 5 seconds and turn off faucet with bare hands. Employee did not directly handle food but placed pizza in box. CDI-proper cleaning procedure explained.

Food contact surfaces and utensils shall be clean to sight and touch. (4-601.11) Observed sticker residue on plastic containers stored as clean. CDI-taken to be re-washed.

Non food contact shall be clean to sight and touch. (4-602.13) Shelving over 3 compartment sink is very soiled. Clean.

Facility shall have employee with managerial control who is food safety certified. No food safety certified manager on site during inspection. Points will be deducted beginning Jan 1, 2014.

Non food.contact surfaces shall be clean. Observed sticky residue on outsides of plastic pans used to hold food.