DOMINO`S PIZZA #8825

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite; PIC certificate expired in September 2025. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 plastic containers with food debris stored as clean on rack to right of 3 comp sink. CDI- Dishes returned to wash basin for re-w/r/s. (-0)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat in spray bottle at front prep counter over 500ppm. EHS advised staff on proper concentration being between 250ppm-400ppm. CDI- Quat diluted to 350ppm. (-1)

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed food handlers onsite not aware of the variance which allows for extended TPHC of tomato sauce up to 8 hours or able to produce a copy. EHS advised staff the PIC should train them on their approved variance, provide a copy to be easily accessed during inspections, and ensure staff understand the process/labeling requirements. CDI- EHS verified variance. Email copy to be sent to PIC. (-1)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top portion of provolone cheese in make-top at 45F. CDI- PIC voluntarily disposed top layer. All other items in make-top observed 41F and below. (-3)

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 sauces on extended TPHC for 8 hours according to State approved variance only marked for the day- not the time. With facility hours of operation lasting 14 hours and the TPHC being approved for a maximum of 8 hours, the sauces on TPHC must be marked to included the time for disposal. CDI- PIC marks items prepped this morning for time. (-0)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wipe hands on soiled apron and resume handling RTE foods without washing hands. CDI- PIC washes hands and dons new gloves. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in maketop above 41F. CDI- All items rapidly drop to 41F and below with maketop lids shut. EHS advises PIC to keep doors shut on unit as much as possible, and use thermometer regularly to temp foods, and make corrections as needed. (-1.5) 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 .

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed substantial food debris on conveyors of oven. PIC states it is cleaned monthly- increased frequency is advised. (-0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at either hand sink. CDI- PIC supplies handwash signs. (-1)

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. Staff could not produce variance for non-TCS sauces or extended TPHC of tomato sauce no longer in concentrate form. EHS did observe proper processes; time labels on sauce indicating hold time are observed and accurate. CDI- EHS sends facility variance form which is in the OneDrive. PIC is asked to retain a copy onsite. (-0)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in sanize basin of 3 comp sink >500PPM. Manufacturer label stipulates 200PPM-400PPM for dood contact surfaces. CDI- PIC dilutes sanitizer basin. (-1)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust and deterioration of metal at clean dish racks beside 3 comp sink. Repair or replace equipment which is no longer cleanable. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced provolone and boneless chicken wings above 41F inside make-counter fliptop. CDI- PIC moves to WIC for rapid cooling. REPEAT. (-3)

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 unlabeled tomato sauce in back of store which should be labeled in accordance with the variance allowing for 8 hours TPHC of tomato sauce. CDI- PIC label sauce for 8 hours. (-0) See comment.

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 of rust and debris at clean dish rack beside 3 comp sink. Increased cleaning frequency is recommended. (-.05)

5-205.15 Maintain a plumbing system in good repair. Observed toilet in restroom cycling water for the entire duration of inspection. Repair at earliest opportunity. (-0)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no vomit and diarrheal written procedures. CDI EHS gave poster to PIC. -.5 points 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 EHS observed bagged noodles in prep top temping at 47f. Bags that were above fill line were at 47f while bags that were below fill line were 40f. CDI PIC removed over filled bags and placed in WIC to cool back down. -0 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No CFPM on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in pizza make line cooler out of cold holding temperature such as shredded mozzarella cheese, pepperoni, diced ham, grilled chicken, breaded chicken wings, and Alfredo sauce. Also observed shredded mozzarella cheese and pepperoni pizza in walk in cooler out of cold holding temperature (see temperature chart). Pizza make station unit was observed to be cold holding at 43F and walk in cooler was observed to be cold holding at 44F. CDI-All TCS food items out of cold holding was discarded in pizza make station cooler since items were there since 10am and walk in cooler was observed back down to 41F within 30 minutes, Walk in cooler door might’ve been partially open causing a rise in temperature. VR-A verification visit will be conducted within 3 days to verify that the pizza make station cooler is maintaining TCS foods 41F or below and unit maintains below 41F. 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 .

4-501.11 Maintain equipment in good repair. Observed pizza mark station coolers cold holding at 43-45F. Insure coolers maintain below 41F.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No CFPM on site during inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. -REPEAT VIOLATION-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed sheers with pizza sauce and other food debris as well as a butter pump with oil and other debris. CDI-PIC placed items at 3 compartment sink to be washed.

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 ranch and garlic Parmesan containers held on 4 hour TPHC without an initial start time. PIC stated she pulled sauces from WIC at 10am. CDI-PIC placed a label from 10am-2pm. 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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed written procedures for marinara sauce using TPHC for 8 hours but did not observe an 8 hour time stamp on sauce. PIC stated sauce was removed from walk in cooler around 10am and got too busy to put the time on the sauce. CDI-PIC placed a time stamp from 10am-6pm on marinara sauce.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food such as cream cheese and cheese spread mixed with facility food items in walk in cooler. Separate employee food from facility food items placing employee food items in a designated area below facility items. -REPEAT VIOLATION-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of whole breaded tenders, container of chopped breaded tenders and a container of wings out of cold holding temperature in prep top cooler (see temperature chart). PIC stated items were prepped from walk in cooler an hour prior. CDI-PIC placed items in WIC to rapidly cool. -REPEAT VIOLATION-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food mixed with facility food items in walk in cooler. Separate employee food from facility food items placing employee food items in a designated area below facility items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired serv safe certification at start of inspection. CDI- A second employee with a current serv safe certificate started shift an hour into the inspection.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf. Observed Salmonella (nontyphoidal) missing from employee health policy. CDI-REHS educated and provided the PIC with an updated employee health policy.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed high sanitizer concentrations in sanitizer bucket as well as sanitizer in 3 comp sink reading at 400ppm. CDI-PIC diluted sanitizer in 3 comp as well as sanitizer bucket to 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 containers of chopped breaded tenders and one container of sausage out of cold holding temperature in prep top cooler (see temperature chart). CDI-PIC voluntarily discarded items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a spray bottle with an unlabeled purple colored chemical. CDI-PIC properly labeled spray chemical bottle.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin in unisex restroom without covered lid. Correct

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 deep container of pizza sauce prepped this morning at 9:15 am but item has passed the 4 hour mark and was still at 64F. CDI - Item voluntarily discarded. VR to be done by 3/12/21. ***The written procedures for keeping the pizza sauce on time control for 8 hours states that you may not prep any pizza sauce in advance.*** Prep pizza sauce for immediate service ONLY.

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 REPEAT. Observed 3 containers of pizza sauce placed on TPHC on prep top but items were not labeled with beginning and end times. CDI - Items labeled.

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 in cooling process in WIC but item was covered tightly with a lid. Item did not meet cooling parameters. CDI - Item voluntarily discarded. No signature needed due to COVID-19 guidelines.

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 REPEAT. Observed food employee wash hands for about 5 seconds and turn off faucet with bare hands. CDI - Educated employee on proper handwashing procedure. Employee rewashed hands.

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 REPEAT. Observed 4 containers of pizza sauce sitting out at room temperature not time stamped for 8 hours. Also observed facility unable to provide written procedures. CDI - Pizza sauces were time stamped. VR to be done by 9/17/20 to check on written procedures.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC certified as a food protection manager present at facility. CDI - Food employees educated on having a certified PIC at all hours of operation.

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 REPEAT. Observed food employee wash hands and turn off faucet with bare hands. CDI - Employee educated on handwashing procedure to avoid recontaminating hands. Employee rewashed hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 3 large plastic containers of tomato sauce in WIC at 82F at beginning of inspection. After 45 minutes, tomato sauce remained at 82F. CDI - Sauces were moved to smaller metal containers for more efficient cooling. Sauces dropped to 73F just a couple minutes after moving them to metal containers.

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 3 large containers of tomato sauce (variance for 8 hours) sitting out at room temperature not marked with begin and end times. CDI - Items were labeled.

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 3 large plastic containers of tomato sauce and two plastic containers of diced tomatoes in the cooling process in WIC, but all containers were heavily filled and covered. CDI - Covers were removed and tomato sauces were moved into smaller metal pans for cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed food debris on shelving of equipment. General cleaning needing to be done.

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 food employee turn faucet off with their bare hands after hand washing. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed debris and soil accumulating on several container lids that were stored as clean on storage rack. CDI, lids relocated for cleaning. Repeat.

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 mozzarella cheese prepared from 2 different batches removed from frozen state in open bags according to PIC not date marked in walk in cooler. CDI, operator labeled containers.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf - Observed spray bottle of Windex not labeled as required. CDI

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed small diameter probe thermometer on-site not working. VR by 1/28/19 to ensure that facility has proper functioning thermometer.

2-402.11 Effectiveness-Hair Restraints - C - Observed food prep employee with beard handling food without a beard restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on shelving throughout facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup in several containers stored on the clean equipment rack. CDI-The containers were brought back to the 3-compartment sink for proper washing and sanitizing.

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 sweeping needed to the floors underneath the shelving in the back room and cleaning needed to the walls underneath the front hand washing sink. Have cleaned. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal potato salad being stored directly ontop of a box of mushrooms. CDI-The container was placed with the other personal items in the walk in cooler.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed the manager unable to find the employee health policy or list the five symptoms on the employee health policy. CDI-Showed the manager that the policy is posted on the wall.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed buildup on two containers that were holding clean equipment. CDI-Both containers were sent back to the 3-comaprtment sink for proper washing, rinsing and sanitizing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor buildup on the green shelving unit near the 3-compartment sink. Have cleaned. REPEAT. Points were not escalated. Cleaning of the shelving in the walk in cooler was much improved.

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 sweeping needed to the floors underneath the shelves in the back. Have cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed concentration of quat sanitizer below required levels. CDI-The bottle was remade with the correct strength of sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup walk in cooler racks and hood vents. Have cleaned. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the hand wash sink, the flooring and racks on the inside of the walk in cooler. CDI-All items were cleaned today.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing leaking from the hand wash sink in the back. Have repaired.

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 cove molding underneath the 3-compartment sink in need of repair.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC who does not have ANSI accredited food certification. Repeat.

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 employee handle bread that was to be sliced then stored for later with bare hands. CDI facility did not have gloves used wax paper to handle bread.

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 walls near can wash, prep, 3 comp sink, and back handsink soiled with food debris.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on hand wash sinks and other non food contact surfaces throughout the kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloth on countertop. PIC set up sanitizer bucket for cloth during inspection.

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

2-101.11 PIC shall be present during all hours of operation.-PF No one present has food protection manager certification. This became a 2 point deduction January 1 2014.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Plastic cup and pineapple chunks in handwashing sink. CDI - Cup sent to three compartment sink and pineapple discarded; sink cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Garlic cream sauce, pizza sauce, and marinara sauce all held on counter top above 45F. CDI - Items moved to walk in cooler to attempt to cool to 45F within time perameter. Sauces could not reach 45 within remaining time. Items discarded.

General Comment3-501.15 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 Pizza sauce cooling in sealed container in walk in cooler. Containers vented to allow heat transfer.

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees2-201.11 Ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI by instruction.