DOMINO'S PIZZA #8909

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45-50 degree food items in the main prep cooler. Food was voluntarily discarded. EHS provided TPHC procedures for establishment to follow until the unit is repaired.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towels stored on top of cheese in the 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 an employee preparing pizza while wearing a watch.

REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed caulk separating from the front kitchen hand sink and 3-compartment sink. Needs to be re-caulked.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a missing lid for the recycling dumpster.

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 chipping paint on the wall and door of the dough walk-in cooler.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

REPEAT 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed variance for 8-hr TPHC on Pizza Sauce. Product was labeled correctly but PIC was unable to produce a TPHC policy. CDI - EHS provided during inspection. No increase in points due to all procedures being followed correctly.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of chemical with a worn-off label. CDI - PIC labeled during inspection. Observed paper towels stored below chemicals. CDI - Paper towels were moved to the top shelf.

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 a large bin of corn meal without a label.

2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf Observed an employee preparing pizza with a heavily damaged fingernail. CDI - Employee washed his hands, bandaged the finger and will wear gloves until the fingernail is healed.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed caulk separating from the front kitchen hand sink. Needs to be re-caulked.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. No points taken due to dumpster plugs being obtained.

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. Observed variance for 8-hr TPHC on Pizza Sauce. Product was labeled correctly but PIC was unable to produce a TPHC policy. CDI - EHS provided during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - PIC labeled during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the back storage area.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and two missing drain plugs.

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 microbial growth and residue on the wall above the 3-compartment sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

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 slight buildup on fan covers inside dough walk-in cooler.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. Manager stated they are certified but unable to provide proof of certification.

4-501.11 Maintain equipment in good repair. Observed door latch broken and missing on walk in cooler. Missing door latch prevents walk in cooler door from remaining shut and sealed. Replace door latch. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach, ham, and cheese in flip top cooler cold holding with temperatures between 46F and 50F. CDI - Lids of flip top coolers were closed to allow items to cool to 41F. PIC has been advised to conduct frequent temperature checks using probe thermometer. -1.5 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 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 Observed opened packages of sausage in reach in cooler without date mark. PIC stated that items were opened during prior day's service. CDI - PIC date marked opened packages. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles of unknown contents. PIC identified contents to be sanitizer and glass cleaner. CDI - PIC labeled spray bottles with name of contents. -1 point-

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 tightly covered and stacked plastic containers of pizza sauce cooling in walk in cooler. CDI - Covers were removed and containers were unstacked to allow cold air to circulate in and around food product. -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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 8 hours. Food shall be marked to indicate the time that is 8 hours past the point in time when the food is removed from temperature control. Pf Observed facility keeping pizza sauce on counter top next to cold holding unit, no time stamp marked on product. PIC stated she took sauce out at about 9am this morning. Facility has NC approval for pizza sauce on TPHC for 8 hours, MUST clearly mark sauce to indicate the time that is 8 hours past the point where sauce is removed from cooler. CDI- stickers printed, sauces marked during inspection.

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 ambient cooling in walk in cooler with lids tightly secured. Remove lids until product is properly cooled. CDI- lids removed from pizza sauces. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food with wrist jewelry. 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. Observed paint on outside of walk in cooler chipping, in need of repainting. Observed FRP coming loose at top of wall above dry storage shelving. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drinks not stored in employee food bin in the walk in cooler, on shelf above with retail products.

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 no employees with CFPM certificate during inspection.

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 drink stored on shelving, directly above packaged foods and seasonings. CDI- drink moved, EHS discussed proper drink storage.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of blue chemical labeled glass cleaner and another bottle with same label filled with purple chemical. Employees determined bottle with purple liquid was degreaser. Observed a generic “ZEP” bottle with a faded label, no longer legible. CDI- bottle re-labeled, degreaser dumped from glass cleaner bottle.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food with wrist/ hair band on.

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 paint on outside of walk in cooler chipping, in need of repainting. Observed FRP coming loose at top of wall above dry storage shelving.

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 PIC unable to discuss specifics of employee health policy with EHS when asked. EHS observed PIC look for employee health policy in facility, could not find one, EHS did not observe a posted policy in facility at time of inspection. PIC unable to discuss specific symptoms and illnesses related to food borne illness, knew generally to not come to work when sick, but could not provide symptoms or illnesses associated with food borne illness. CDI- EHS provided employee health policy handout. EHS educated on reportable symptoms and illnesses and required restriction from work associated with symptoms and illnesses.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hands, recontaminating hands. CDI- hands rewashed properly, EHS discussed hand washing and referenced posted hand washing instructions.

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 facility using time for pizza sauce (approval from the NC DHHS variance) and not marking begin and end time on labels. CDI- PIC marked begin and end time for pizza sauce today, stated it was taken from cold holding at 10am.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed black plastic containers wet stacked on clean dish shelving. Ensure equipment and utensils are air dried after cleaning and sanitizing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster out back door filled to the top, unable to close lid. Observed dumpster sliding doors open during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee sweatshirt stored on rolling rack next to make line. Ensure employee clothing is in a designated area, away from retail items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products in flip top unit holding above 41F, see temperature chart. Through discussion with PIC, lower reach in sections of prep top coolers had been malfunctioning, all food was removed from reach in prior to inspection. Upper flip top portion of unit was beginning to ice over. Ambient air temperature of flip top was 42F. CDI- sausage, beef, chicken and shaved steak meat was voluntarily discarded by the PIC. PIC stated that a repair technician is already scheduled to repair lower reach in units, will service flip top as well. VR by 7-29-21 to ensure unit is holding temperature properly.

4-501.11 Maintain equipment in good repair. Observed lower reach in units of flip top cooler not in use, PIC stated they were not holding temperature and have a technician scheduled to come and repair. Observed upper portions of flip top cooler at 42F ambient air temperature. Repair.

5-205.15 Maintain a plumbing system in good repair. Observed faucet on 3 compartment sink slowly leaking during inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed paint peeling around walk in cooler door. Observed FRP beginning to peel above dry storage area, across from dish pit area.

3-501.19 Time as a Public Health Control - P,PF Observed pizza sauce on prep table without a discard time as stated on the Approval from the NC DHHS Varinace. CDI- PIC placed the time sticker for discard on the sauce during the inspection. Sauce was placed 30 minutes before I had arrived.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed utensil bin on the drying rack and metal container holding ladles accumulating debris.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils and pizza boxes stored within splash zone of hand washing sinks. CDI items removed and properly stored.

4-501.11 Maintain equipment in good repair. Observed gasket split on pizza prep cooler door in need of reapir; Observed cracked plastic lids in need of replacing.

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 on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the temperature danger zone. Refer to temperature chart. CDI - Turned equipment on. All product currently at 41F and below.

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 food tray underneath the conveyor belt in need of cleaning; exposed food is sitting out. Advised to keep equipment clean.

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 manger on site during inspection.

4-501.11 Maintain equipment in good repair. Observed gasket torn at walkin cooler. Advised to repair.

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 on site during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the flip top unit. Refer to inspection report. CDI - educated about preventing overstacking. Removed excess product.

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 dusty vent cover in the back of the facility. Advised to keep items clean.

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 inspeciton. Advised to have more employees certified. Advised to schedule certified employee.

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 employees bare hand contact the sink when turning the sink off. CDI - educated to turn sink off with papertowel to prevent recontamination since they prepare pizza with bare hands.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed facility still date marking product with an 8 day date marking criteria. Sausage and steak opened from commercial package on monday 7.24.17, with a discard date of monday 7.31.17. CDI - educated importance of date marking. Educated proper date marking criteria. Advised to switch labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects throughout kitchen: different species of flies and spiders.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed slicer stored in dirty container. Advised to clean container and slicer every 4 hours with proper cleaning procedure. CDI - brought pizza slicer and box to the back for a proper cleaning procedure.

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 shelving above prep area covered in corn meal. Advised to keep clean.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at the handsinks. Advised to provide trash cans at handsinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food out of temperature. Refer to temperature chart. CDI - the prep unit was turned off. It got turned back on. Food is at proper temperature.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed commercially packaged sausage opened up on 2.1.17, at 44F. The discard date is 2.7.17. 8 day date marking on product. CDI - educated about proper date marking critiera with only 7 days with the first day of preparation as day 1. Food at 41F and below can be held for 7 days. Food at 42-45F can be held at 4 days.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving not sealed under the front handsink. Advised to get it fully sealed.

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 ServSafe Certified Food Protection Manager during the inspection. Advised to get more employees ServSafe certified.

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 when washing by turning off the faucets with bare hands. CDI - educated that after rinsing hands off, dry with a papertowel, and use that towel to turn the faucets off to prevent recontamination.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. REPEAT VIOLATION. Observed coving breaking away from wall by both handsinks. Advised to get coving fixed and sealed back to the wall.

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 on site during the inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed spray bottle of quat sanitizer at 50 ppm. CDI - refilled with new solution at the proper concentration.

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. REPEAT VIOLATION. Observed non food contact surfaces of equipment such as storage rack in the walkin coolers with build up on them and rust showing. Pushcarts within the facility are also in need of cleaning.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed the coving peeling away under the sink by the flip top cooler. Advised to get it fixed to prevent further mold/water damage. 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 drain cover to the 3 comp sink has build up and is in need of cleaning.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.

(general comment) 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table.

(general comment) 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored inside dirty large containers. (keep bulk storage tubs/containers in wash rotation)

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (surfaces of bulk dry food bins, equipment, shelving etc)

Facility shall have employee who is food safety certified. No food safety certified manager on site.

Hand sinks shall be used for hand washing only. Observed employee filling up pitcher of water to add to marinara sauce in hand sink. CDI-employee stopped and educated

Non food contact surfaces shall be clean to sight and touch. Observed build up on walk in shelving and shelving used for air drying utensils.

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P PIC and employee unaware of symptoms and illnesses required to report. Handout given. VR.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employees wash hands and turn off faucet with clean bare hands. Use disposable towel or other means to prevent re-contamination of hands.

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

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

Facility shall have test strips to check concentration of sanitizer. (4-302.14) Facility did not have test strips available for quat sanitizer. VR

Non food contact surfaces shall be clean to sight and touch. (4-602.13) Clean food debris from utensil holders and drying racks.

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

Test strips to check sanitizer concentration shall be available. Only one set of test strips at facility were water damaged and could not be used.

Non food contact surfaces shall be clean. Clean food debris/crumbs from shelving for drying and storing utensils.