DOMINOS PIZZA #5593

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the start of the inspection. PIC stated the GM who is a CFPM would return to the facility shortly. CFPM had not returned prior to end of inspection. Ensure there is a CFPM present during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 large cambro of pizza sauce cooling at a rate of 0.02 deg/min, unable to meet the cooling rate of 0.12 deg/min. CDI: PIC separated pizza sauce into multiple metal six pans to ensure TCS food item is meeting cooling rate. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple metal pans wet-stacked and stored on the clean dish rack. Ensure all multi-use pans are completely air-dried prior to stacking.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at facility during time of the inspection. PIC stated that his ServSafe just recently expired, and operator is planning on getting PIC re-certified in November. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer basin at the 3-compartment sink full of QUAT sanitizer reading low to zero concentration of QUAT. PIC stated it was around the time they refreshed their sanitizer basin. CDI: PIC dumped out the sanitizer basin and refilled with properly concentrated QUAT sanitizer, reading over 300ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 debris buildup and food residue on wall behind front handsink. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans, containers, lids and scoops that were stored on clean dish shelf had visible food residue on them. CDI - PIC moved items to 3-compartment sink to be re-washed. No increase in severity from last inspection so kept at half credit. REPEAT 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of equipment cleaner observed on prep table during inspection. CDI - PIC moved chemical to low shelf. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee observed with bracelets on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on low shelves and prep tables during inspection. Store wet wiping cloths in sanitizer solution when in between uses.

4-501.11 Maintain equipment in good repair. Shelves chipping in walk-in cooler. Repair/replace shelves. 0 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Recyclables are being stored in open top container outside and the trash cans outside were not closed. Keep lids closed on trash cans and acquire receptacle that can be covered and is leak proof to store recyclables. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Ceiling tiles damaged above mop sink. Replace damaged ceiling tiles. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 7 pans found with visible food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans moved to 3-compartment sink to be re-washed. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Ceiling tiles damaged above hot water heater. Repair/replace damaged ceiling tiles. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling cell phone and went back to preparing pizza sauce without washing hands. Employees must wash hands after contaminating their hands. CDI - Employee educated and washed hands.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. 1 rusted shelf in walk-in cooler. Repair/replace rusted shelf. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on prep table. Do not store personal items on prep tables. Store in a separate area. REPEAT

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 certified food protection manager present in establishment during inspection.

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 marinara and pizza sauce prepared at 11 am, with intention of keeping for up to 7 days in WIC, holding above 41F after 4 hours. If sauce is prepared ahead of time, using ambient (room temperature) ingredients at are tomato based, the sauce must be cooled to 41F or below in 4 hours or less. CDI Items were placed under current extended TPHC for Dominos and time stamp of 7 pm (8 hours) was placed on sauces and will be discarded if not used by 7 pm tonight. Going forward it is advised that if they want to prep in advance, that the sauce has to meet NC Food code cooling parameters, or only prepare enough for the 8 hours allowed by their extended TPHC variance. 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 .

3-501.15 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 marinara and pizza sauce cooled in plastic deep well containers with lids secured. CDI Items placed under their extended TPHC and will be discarded if any left over by 7 pm tonight. 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 .

4-101.19/4-202.16 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 bottom shelf of metal prep table across from prep top starting to corrode and rust and is no longer easily cleanable. Resurface or place easily cleanable mat underneath.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal lunch bag on shelf with food intended for customers. Dedicate shelf/ area for orderly storage.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed olives in handsink. Do not discard products in handsink. - CDI - Education provided. Sink cleaned.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed spray bottle of degreaser stored on prep table with various condiments in squeeze bottles. Do not store chemicals next to food items. - CDI - PIC relocated degreaser.

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 and floor throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain clean.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee use bare hands to put on and tie apron, go to back area use bare hands to handle faucets/sprayer at 3 part sink, use bare hands when opening WIC door then return to cook line and open bag of shredded cheese and then use unclean bare hand to pack the cheese into the pan. EHS directed employee to wash hands before working with food after touching unclean sink surfaces / WIC door handle / aprons/personal clothing. CDI - hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed both pans of boneless chicken, pan of cooked pasta, pan of cheese in right side make table top unit holding above 41f. TCS foods in the reach in portion of the unit holding below 41f and all TCS foods in adjacent pizza make table unit holding at 41f or lower. CDI - Items voluntarily discarded. REPEAT PIC noted that 11 am temp check at opening showed unit top at 38f. Unit is not maintaining cold holding temperatures once the lid is opened and the unit is in use. TCS foods have been found out of temperature compliance in the top portion of this cold holding unit for three consecutive inspections. Continued non-compliance with cold holding requirements in this unit may result in permit action or in the implementation of a risk control plan. Full 3 point deduction.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed all TCS foods stored in flip top portion of right side make table near wall holding above 41f (see #22). This unit has been noted as having elevated temperatures in the flip top portion for multiple inspections. The unit was shown to be at 38f at opening 2 hours prior, however, it is not maintaining temperatures of 41f or lower through service. Equipment must be made to hold all TCS foods in top portion at 41f or lower. Verification visit required within 10 days.

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 sifter stored laying inside of bulk cornmeal bin with hand contact surfaces in direct contact with the food. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean food pans stored stacked together wet with water running out on clean utensil rack. Air dry food pans before stacking together.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic container holding multiple unpackaged single service portion cups and portion cup lids on countertop with employee hat, water bottle, and “miracle eraser” laying on top of them and in direct contact with the food contact surfaces. Handle open and in use single service items in a sanitary manner.

4-501.11 Maintain equipment in good repair. Observed rusty shelving in back of house areas. Repair/replace. REPEAT

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 certified food protection manager present in establishment during inspection. PIC, Ty, is not a certified manager.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee wash hands and then use freshly cleaned hands to turn off faucets without use of a barrier before returning to food handling duties. CDI - EHS directed employee to re-wash hands and use paper towel to turn off faucets. Hands re-washed using proper procedure.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic food container lid inside of hand sink basin near 3 part sink. CDI - item removed. Do not use hand sinks for purposes other than washing hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed both pans of boneless chicken and pan of bone in chicken wings all on make table top holding above 41f. All other TCS foods on the make table top and inside the reach in portion of the table holding at 41f or lower. CDI - chicken discarded and replaced as no temp checks had been conducted and unknown how long items had been out of compliance. REPEAT - Chicken products have been found out of temperature compliance on the make table top for consecutive inspections. The ambient air temperature of the unit and all other TCS foods stored in the unit found to be below 41f. EHS strongly recommends that store leadership evaluate the process and equipment involved to identify causation and make corrections to ensure long term cold holding compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of clear chemical which tested as quat sanitizer and bottle of purple chemical PIC identified as degreaser both with no identification. CDI - both bottles labeled. 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 and sifter stored laying inside of bulk cornmeal bin with hand contact surfaces in direct contact with the food.

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 case of paper towels stored directly on floor beside lockers in back of house.

4-501.11 Maintain equipment in good repair. Observed rusty shelving in back of house areas. Repair/replace. REPEAT

6-302.11 Supply toilet tissue at each toilet. -Pf. Observed no toilet tissue available for use in only restroom available in facility. PIC initially indicated they did not have any for replacement but package located during inspection. CDI - tissue replaced.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Observed no employee able to describe reportable illnesses and symptoms. PIC unable to locate Employee Health Policy and no policy was observed to be posted in establsihment. CDI by education of PIC, employee health reporting document and flyer left on site for use.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no available procedures for lean up of vomit or diarrheal event. CDI by education of PIC. Flyer and copy of procedures left on site. 0 point deduction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for use at back of house hand sink. CDI - paper towels replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed both pans of boneless chicken wings on make table top holding above 41f. Pans checked at initiation of inspection and again at end of inspection with no change in temperatures. All other TCS foods on the make table top and inside the reach in portion of the table holding at 41f or lower and boneless wings in WIC below 41f. CDI - wings discarded and replaced with fresh.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sudsy chemical PIC identified as sanitizer with no identification. Chemical tested at 0 ppm quat and had odor of other cleaner. CDI- chemical discarded. REPEAT

4-501.11 Maintain equipment in good repair. Observed rusty shelving in back of house areas. Repair/replace. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed splatter on back of house equipment including hand sink, soap dispensers, washer/dryer, and more. Clean. REPEAT - no point escalation as hoods appear to have been cleaned.

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 buildup on floors under/behind equipment in back of house and under front line equipment near hand sink. Clean.

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 no times written for the pizza sauces. CDI-Time stamps were provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles. CDI-The bottles were properly labeled.

4-501.11 Maintain equipment in good repair. Observed burned out light bulbs in the hoodvents and a flickering light bulb in the walk in cooler. Have replaced/repaired. Observed rusted shelving in the dish room. Manager explained new shelves are on order. REPEAT. *Points kept the same today. First time repeat, however points will be increased next time if issue continues.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the hoodvents and the front hand sink. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing at the 3-compartment sink. Needs repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was not a certified food protection manager. - 2 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed clean dishes stored on rusted racks in walk in dry storage area. Ensure all equipment is in good repair.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged wall grout near the hand sink. So that it is smooth and easily cleanable. ** General Comment: Inspection was conducted with PIC AL

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer at 3 comp sink was reading less than 200 ppm. CDI- PIC adjusted sanitizer so that it is properly dispensing 200-400 ppm. -1.5 points.

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 registering 0 ppm. This could be due to dry cloths being placed in sanitizer that absorbs sanitizer concentration from sanitizer water.. Ensure that wiping cloths are damp prior to placing in quat buckets. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on exterior of equipment, pizza racks etc. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove black mold from hand sink' s caulking near oven. Remove buildup from walls near 3 comp sink. 0 points.

3-301.11 Preventing Contamination from Hands - P,PF Observed employee preparing food items and placing them in conveyor oven. Chicken sandwich did not reach at least 165F after being prepared with bare hands. CDI: A new sandwich was made and it did reach at least 165F.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Through discussion, PIC stated that pizza baking screens are wiped off daily but are not washed, rinsed and sanitized. CDI: EHS educated PIC on the food code requirement to wash, rinse, and sanitize baking equipment at least every 24 hours.

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 philly steak and american cheese cooling while tightly covered in walk in cooler. CDI: Products vented.

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 corn meal breading used for pizza dough with scoop handle down in the product.

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 tile on wall near lockers and near office entryway to be cracked.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was not a certified food protection manager.

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 PIC wash hands to handle food with less than a 15 second scrub and recontaminate hands by turning off water with bare hands. CDI-PIC educated on proper hand wash and rewashed hands properly.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with beard and no beard guard handling food.

4-501.11 Maintain equipment in good repair. Observed rusted shelving near 3 compartment sink with clean utensil storage. REPEAT

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 shelving near 3 compartment sink with clean utensil storage and in gaskets in reach ins on line.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink at 100 ppm quat. Sanitizer from dispenser was 200 ppm quat. CDI-PIC drained and refilled the compartment with 200 ppm quat.

N/A

4-501.11 Maintain equipment in good repair. Observed 1 split gasket in reach in unit. No point increase as improvement is noted.

3-304.12 Store in-use utensils in a cl 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 dry goods container with a bowl used as a scoop. Bowl lacks a handle for use. Provide a scoop with a handle, such that no hand contamination of the product may occur.

4-501.11 Maintain equipment in good repair. Observed split gaskets on the front reach in coolers.

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 cutting precooked chicken into small strips using a knife and an ungloved hand. EHS also observed all RTE items on the pizza prep line such as sausage, pepperoni and vegetables contacting bare hands when a pizza is assembled and then left in the storage containers until next use. Barehand contact with ready to eat foods is only allowed at the time that the ready to eat food is added as an ingredient to a food product that is to be immediately heated to 165F. If the facility wishes to contact ready to eat items with ungloved hands, then they must do so immediately before a pizza/product is cooked, and must also gaurentee that the item is cooked to 165F. Methods to avoid barehand contact include scoops, tongs and utensils, as well as wearing disposable gloves. PIC at time of inspection did not have any gloves in the store, and informed the EHS that it is not company policy to have gloves on hand. EHS will verify by 2/2/2017 that the facility has ceased barehand contact, or has an approved procedure as outlined in 3-301.11(E) of the 2009 NC Food Code. EHS took the contact information of a K. Brown, and will contact with further information.

6-301.11 Provide soap for handwashing at each handsink.-Pf Observed front handwash with no handsoap. CDI soap replaced.

4-901.11 Air dry equipmentand utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.