Domino's #7932

• Menor Problemas de permisos, capacitación o avisos
  Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
  Redacción oficial (en inglés): Demonstration of knowledge; food safety certification
  Nota del inspector (en inglés): Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
• Crítica Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Adequate handwash facilities supplied, accessible
  Nota del inspector (en inglés): At the handwash sink in the pizza preparation area, observed the soap dispenser is empty. [CA] Handwash station shall be fully stocked and accessible at all times. [SA] The handwash sink in the restroom in the kitchen is fully stocked and accessible at the time of inspection. No other soap was available on-site. Per PIC, facility will be receiving delivery of soap today.
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Warewash facilities: installed/maintained; test strips
  Nota del inspector (en inglés): Facility lacks sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

No se registraron infracciones en esta inspección.

• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): On site, observed cockroaches in the following locations: - 2+ live nymphs on floor next to pizza prep station and hand wash sink. - 2 live nymphs on side wall of ventilation hood in the corner with hand wash sink. - 1 live nymph on ceiling where ceiling panel and ventilation hood meet - 1 live crawling on the wall next to hand wash sink [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): Cockroach activity observed in the following areas: - 5+ adults, with some carrying egg sac observed on the upper right side door hinge of the pizza preparation refrigerator. - 2+ live nymphs observed on the floor below the brown metal shelf next to the hand wash sink for used pizza baking sheets. - 1 live adult observed inside the trash can next to the hand wash sink. - 3+ live adults observed on wall along the edge of the ventilation hood on the right of the hand wash sink as well at the corner where the ventilation hood, wall, and ceiling panels meet. - 5+ dead and numerous egg sacs observed on floor behind the employee water dispenser next to the three-compartment sink. - 1 live on the crevice on top of the restroom door. - 1 live crawling on the case of insulated hot bags outside of the janitorial/chemical storage room. Facility is serviced monthly with the most recent treatment on 1/10/2025. Pest control report was provided for review. - Per pest report, activity was also found in the kitchen. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. ** Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective. Consult with pest control company for guidelines on eliminating harborage, entryways, and food/water sources.

• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): Ranch measured to be 71F next to pizza prep cooler. Per label ranch was prepped for the last 5 hour. [CA] Ranch shall be kept at 41F and below. [COS] Employee VC&D squeeze bottle of ranch and placed new squeeze bottle inside prep cooler. Per employee he will keep ranch inside prep cooler instead of countertop.