DOMINO'S PIZZA #8804

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A Certified Food Protection Manager was not onsite during inspection. A CFPM shall be onsite during all hours of operation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grilled chicken, sausage on prep top at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat 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

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

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 build up on vents in the kitchen area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel any one of the hand sinks upfront. CDI. PIC replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sausage on prep top at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat. **** improvement from last 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED all the items in the RI cooler at temperatures above 41F. UNIT was place out of service and food items voluntarily discarded. EHS will be back on Wednesday to check on the unit. 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 .

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A Certified Food Protection Manager was not onsite during inspection. A CFPM shall be onsite during all hours of operation. Repeat

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Through discussion with PIC (no food orders came in during inspection), she stated Domino’s policy does not require them to wear gloves for pizza toppings that are run through the oven. I discussed there is an exception, and that any staff with nail polish and/or artificial nails must wear gloves when working with exposed food. CDI-discussion on rule.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A Certified Food Protection Manager was not onsite during inspection. A CFPM shall be onsite during all hours of operation.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer on hand was not operational. VERIFICATION REQUIRED within 10 days to ensure facility has an operational thin probe thermometer.

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 marinara sauce on 8 hour TPHC procedures but a start or end time was not indicated on the marinara sauce. PIC stated sauce was pulled for use at 11am. CDI-an 8 hour time stamp was placed from 11am-7pm. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed a large container of pizza sauce at pizza make line nearly empty with the time stamp of 6pm on 1/21/2024 indicating yesterdays time and date. CDI-remaining sauce was discarded.

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 in use large pizza spatula being stored on top of single use pizza boxes.

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 floor cleaning of food debris at dry storage shelving and on floor of walk in cooler.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed cleaning needed on dusty walk in cooler fans.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle containing quat sanitizer. PIC labeled item as sanitizer.

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 cleaning needed on accumulation of debris on floor of walk in cooler.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed three properly labeled bins of TPHC pizza sauce with proper variance approved 8 hour hold time. Observed one (1) bin, pulled at the same time during inspection, without proper labeling. CDI - EHS labeled bin following method displayed by other, properly labeled bins.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two (2) cans of household raid bug spray in chemical storage. CDI - PIC was informed of restrictions pertaining to unapproved pesticides and bug sprays were removed from storage to be disposed of. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) unopened boxed food items (flatbread crusts, boxed Parmesan cheese) on floor adjacent to available WIC racks. PIC stated that these had most likely fallen during prep. CDI - Items were elevated to readily available storage.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed two (2) shopping carts of broken down cardboard boxes and one (1) bag of trash held at rear door of facility. PIC stated that these items had been gathered during prep and were awaiting disposal in outdoor dumpster.

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 on site during inspection. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one (1) container of open breaded chicken in prep unit underside without a lid. CDI - PIC covered container with available clean lid from stored equipment area.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two (2) cans of household raid bug spray in chemical storage. CDI - PIC was informed of restrictions pertaining to unapproved pesticides and bug sprays were removed from storage to be disposed of.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information 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 . Observed bins of pizza sauce in the WIC cooling with lids on. CDI - Lids were removed from pizza sauce to improve cooling rate. Proper cooling methods were discussed with PIC and cooling method chart was provided by EHS.

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 on site during inspection. - REPEAT - 1 -

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 no updated employee health policy since 2017 food code went into effect. This is facilities first inspection since the food code change. CDI - PIC was emailed no 2017 food code items. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with CFPM during inspection. - 2 -

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 marked on pizza sauce being held on TPHC. CDI - PIC states pizza sauce was recently brought out. PIC marked times on sauce. - 1 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed few flies in facility. PIC working with pest control operator to manage flies. - 0 -

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed PIC, Becky unable to answer the big five food borne illnesses sufficiently. CDI- coached

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on food prep surface/date mark station. CDI-discarded