Domino's Pizza

Inspector notes: Observed soiled flat pizza pan placed directly inside designated hand sink basin next to the 3-comp sink at time of inspection. Discussed the importance of maintaining hand sinks free at all times for hand washing procedures with PIC. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed two chemical spray bottles containing a purple liquid without any identifying labels on the spray bottle. Per PIC, the chemical spray bottle contains degreaser. PIC labeled the bottles at the time of inspection with the common name of the chemical. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical

Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection

Inspector notes: On wall dividing soda storage area and dishwashing area, observed coves on corners of wall to be missing. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection

Inspector notes: Observed handwash sink by make table to be leaking underneath. Observed mop sink and three comp sink to have slow flow of water with all valves turned completely off. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: The person in charge at the time of inspection was not a Certified Food Protection Manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: There is an accumulation of food residues on the handles of the doors on the bottom section of the make table and also the bottom of the ledge directly above these doors. There is a large amount of old food residues adhering to the tray holding the order bump pad for the monitor mounted directly above the pizza make table. SECOND REPEAT VIOLATION Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food