DOMINOS PIZZA #5576

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced chicken and string cheese in flip top cooler at 43F and 44F. All other TCS foods were 41F or less. CDI - Door was closed on flip top cooler to rapidly cool diced chicken and string cheese. PIC has been advised to conduct frequent temperature checks of TCS foods to ensure proper cold holding of 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed housefly in kitchen prep area. -0 points-

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 of food debris and staining under prep tables and cold holding equipment in kitchen area. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed pizza sauce held for 8 hours using approved extended TPHC without a discard time. CDI - PIC had discard time printed in back prep area but was not affixed to container of pizza sauce. Discard time was placed on container. -0 points-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed sheet pans for holding pizza stored on floor by pizza oven. -0.5 points-

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 of food debris under flip top coolers, under handwashing sinks, and under prep areas. Recommend higher frequency and more thorough cleaning. -0 points-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC washing hands with glove on. CDI removed glove and washed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 water bottles stored by single use pizza boxes. CDI PIC threw them out