DOMINOS # 8834

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility at the time of the inspection. Ensure there is a CFPM present at all hours of facility operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the hand sink adjacent to the pizza oven at the start of the inspection. Ensure that paper towels are supplied. -CDI- Paper towels replaced into dispenser. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed chemical bottle and rag hanging off of the side of the hand sink adjacent to the pizza oven. Ensure that hand sink is used for hand washing only and no storage. -CDI- chemical and rag removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed bottle of sanitizer stored over open pizza prep unit. No contamination observed at time of the inspection. Ensure chemicals are stored in a way to prevent potential contamination. -CDI- PIC moved the chemical bottle.

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 ambient prepped wings in individual serving bags cooling from ambient prep in the lowboy portion of the pizza prep unit, wings were cooling at a rate of 0.0. -CDI- Wings were moved into the WIC and started to cool at proper rate. Ensure proper cooling methods are followed. 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 several wet stacked black plastic containers. Ensure containers properly air dry prior to being stacked together.

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 heavy soiling and debris present underneath the pizza oven, in the storage portion for equipment. Ensure that this is cleaned and all non-food contact surfaces are cleaned and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed both penne and chicken wings above 41F in the prep top. Chicken Wings were pulled from WIC 3 hours prior and then over stacked and placed into prep. -CDI- Wings were placed back into WIC, wings cooled to 41F by the end of the inspection. Penne was carry over from the day before, penne was over stacked. -CDI- PIC voluntarily discarded penne pasta. Ensure that foods are not stacked over container fill lines. Ensure that all TCS foods in cold holding are maintained at 41F or below. 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 .

4-903.11 (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 plastic containers stored on the clean dish rack wet stacked together. Ensure that all containers properly air dry prior to being stacked together.

6-301.14 Post a handwash sign at each handsink. OBSERVED NO MUST WASH HANDS SIGN AT HAND SINK IN RESTROOM.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P OBSERVED TWO SPRAY BOTTLES OF CLEANING SOLUTIONS ON HAND SINK. CDI REMOVED

8-201.14 Provide all contents of a HACCP plan as required. -Pf MAINTAIN DOCUMENTATION OF VARIANCE AND PROCEDURES FOR PIZZA SAUCE HELD OFF TEMP FOR 8 HOURS

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf OBSERVED MANUAL WAREWASHING AT 103F. CDI REMADE OVER 110F