Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; PIC unable to locate Written Methods and Approved Variance for extended 8-hr TPHC of the pizza sauce held out on counter on Time as Public Health Control (TPHC). If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: WRITTEN PROCEDURES shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify Methods of compliance with Food Code. A copy of the Approved Variance for extended 8-hr holding on TPHC shall also be maintained available on site. CDI- Written Methods template and a copy of the Approved Variance provided to PIC for posting.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-501.17; Core; Restroom used by staff is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the ladies restroom.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.16; Core; Mop stored at service sink floppy mop head side up; where can drain down handle. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. CDI- Mop flipped during inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
criticalCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Make line foods were greater than 41F. Sausage 42FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Make line foods were greater than 41F. Sausage 42F; steak 43F; chicken 44F. Metal lids were open and both ovens were one. Keep lids closed when not in use. Verfication required.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3-501.16(A)(2) and (B); Priority; Cold-Holding: A main prep line; chicken wings overstacked; in thick plastic pan; measured too warm in top portion at 49F. Stack of cheese slices stored up on end; also in thick plastic pan; holding at 47F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Recommend keeping TCS foods below the fill line of the pans. Recommend adding individual lid to chunky items like cheese slices stack. Recommend use of metal pans when possible for TCS foods for improved cold-holding.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Dominos has Approved Variance for holding pizza sauce out of temperature control for up to 8-hours. PIC unable to locate variance approval letter; or Written Methods for using TPHC (Time as Public Health Control). If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. CDI- Copy of the Variance Approval letter provided for posting.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-303.11; Core; Food handler wearing bracelet. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on requirement.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-205.15; Core; Rear handwashing sink leaks heavily around plumbing below when faucet is in use. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair the faucet plumbing.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-203.12; Core; No Functioning Restrooms Available. When asked; PIC stated the one toilet is not working; and observed with flush handle hanging down loose out of the hole. The other room that is labelled as a restroom is inaccessible. When asked; PIC stated the keypad has been broken for a long time. This facility is permitted as a restaurant and as such is required to provide restroom to customers and staff. At least 1 toilet and not fewer than the toilets required by LAW shall be provided. Repair the broken toilet. Replace/remove the keypad on the other restroom door and return to functionality. It is ok to add signage that the restrooms are for -customer use only-; and to provide key/code when needed. Do not open customer seating area until the restrooms are fully functioning. [REPEAT]
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.16; Core; Rear handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the sink. 5-501.110; Core; Top lids of Dominos dumpsters left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
5-205.11; Priority Foundation; Noted a spray bottle of sanitizer hanging off the edge of the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI-Noted spray bottle relocated.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Label missing from working spray bottle of degreaser. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Noted spray bottle relabeled.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
5-203.12; Core; Restrooms not currently available to customers. This facility is permitted as a restaurant and as such is required to provide restroom to customers. At least 1 toilet and not fewer than the toilets required by LAW shall be provided. Unblock the restrooms. It is ok to add signage that the restrooms are for -customer use only-; and to provide key when needed.; 5-501.17; Core; Noted covered receptacle missing for the Unisex Restroom. This is a repeat from the last inspection. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the restrooms.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.114; Core; Noted drain plug missing (left hand side) on outside dumpster unit. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact vendor to have drain plug replaced.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.