Domino's Pizza, 3400 Aramingo Ave, Philadelphia, PA - Restaurant inspection findings and violations

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Business Info

Restaurant name: Domino's Pizza
Type: Food
Address: 3400 Aramingo AVE, Philadelphia, PA 19134
Phone: 215-427-3000
Total inspections: 4
Last inspection: 09/08/2010
Last inspection violation count: 10

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Inspection findings

Inspection Date

Type

  • Duties of the Person in Charge (46.102)
    At the time of inspection a food safety certified person was not present.
  • Duty to Report Disease or Medical Condition (46.111)
    At the time of inspection,the food safety certified person was not familiar with food borne diseases and their symptoms.
  • Food Storage Requirements & Prohibited Areas (46.321)
    At the time of inspection ,food trays was observed stored in the rear garbage area which could attracts flies.
  • Labeling (46.422)
    Foods in the cold hold units were not properly labeled.
  • Wiping Cloth Air Drying Locations (46.772)
    Soiled wiping cloth observed in faucet at the front Soiled wiping cloth obs Soiled wiping cloth was observed in faucet at front hand sink.
  • Availability, Capacity & Pressure of Water (46.805)
    Hot water was not available at front handsink at the prep area and in the restroom.
  • Storage Areas & Waste Receptacles Available and Sufficient Capacity (46.882(a) & 46.941(f))
    At the time of inspection ,there was no trash can at handsink in the food prep area.
  • Cleaning & Storing Maintenance Tools (46.981(e)(m))
    Stained ceiling tiles was observed in the restroom.
  • Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
    Numerous domestic houseflies observed flying around the rear prep area.
09/08/2010Follow-up
  • Duties of the Person in Charge (46.102)
    At the time of inspection a Food safety certified person was not present.
09/08/2010Follow-up
No violation noted during this evaluation. 05/16/2010Regular
  • Duties of the Person in Charge (46.102)
    13) ensure that at least one person with a valid Food Establishment Personnel Food Safety Certificate issued by the Department is on duty during all hours of operation. - At time of inspection a Food Safety Certified person was not present. NOTE: A food safety certificate was posted for Holly Vong, this individual (as told to sanitarian) has not worked in the store for at least a year, and moves around working at other Dominoes (as explained by the owner) including the one located on South St. **** This problem has been ongoing since 2008. Management was told AGAIN to initiate immediate corrective action.
  • Duty to Report Disease or Medical Condition (46.111)
    (b) Responsibility of a person in charge to report information to Department. The person in charge shall notify the Department that a food employee is diagnosed with an illness due to Salmonella typhi, Shigella spp., Shiga toxin-producing Escherichia coli or hepatitis A virus. (c) Responsibilities of a food employee or food employee applicant. A food employee or a person who applies for a job as a food employee shall report to the person in charge the information specified in this section in a manner that allows the person in charge to prevent the likelihood of foodborne disease transmission. This information includes the date of onset of jaundice or the date of onset of any illness or condition specified in § 46.112. - At time of inspection the Food Safety Certified person was not present.
  • Duty of Food Employees to Wash (46.132)
    Food employees shall clean their hands and exposed portions of their arms as specified in § 46.131 (relating to cleanliness of hands and exposed portions of arms) as follows: (1) Immediately before engaging in food preparation activities such as working with exposed food, working with clean equipment and utensils, and working with unwrapped single-service and single-use articles. - At time of inspection employee was observed using hand sanitizer as a substitute for handwashing, immediately before preparing the dough. - Employee was instructed (by sanitarian) to immediately wash her hands before engaging in food prep. Management was instructed to initiate immediate corrective action.
  • Accuracy of Temperature Measuring Devices for Food (46.561)
    (a) Accuracy range for Celsius-scaled or Celsius/Fahrenheit-scaled devices. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (b) Accuracy for Fahrenheit-scaled devices. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. - At time of inspection the ambient air temperature of the walk-in box had a 10 degree reporting difference. The thermometer stored inside of the walk-in box read 30 F, the temperature reported by the infrared thermometer measured 39-40 F.
  • Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
    - Multi-use utensils are not properly cleaned and sanitized due to dirty basins, and lack of sanitizer test strips. Management is instructed to initiate immediate corrective action.
  • Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
    (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. - Handsink in rear warewashing sink needs cleaning due to old food debris observed at time of inspection.
  • Wiping Cloth Air Drying Locations (46.772)
    (a) General. Except as provided in subsection (b), wiping cloths laundered in a food facility that does not have a mechanical clothes dryer as specified in § 46.615(b) (relating to clothes washers and dryers) shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, single-service and single-use articles and wiping cloths. (b) Exception. This section does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified in § 46.674(d) (relating to warewashing equipment: mechanical or manual). - At time of inspection soiled wet wiping cloths were observed being stored on hand sinks in the following locations: - Handsink in the front food prep area - On the drainboard of the 3-basin sink.
  • Storage Areas & Waste Receptacles Available and Sufficient Capacity (46.882(a) & 46.941(f))
    (1) An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold refuse, recyclables and returnables that accumulate. - At time of inspection, the front trash can located outside was observed overflowing, providing harborage conditions.
  • Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
    (c) Availability of hand drying. Each handwashing sink or group of adjacent sinks shall be provided with one or more of the following: (1) Individual, disposable towels. (2) A continuous towel system that supplies the user with a clean towel. (3) A heated-air hand drying device. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. At time of inspection the following was observed: - No papertowels were observed at the handsink in food prep area, or at the handsink in the rear warewashing area. - No handwashing reminder sign at the handsink in the food prep area.
  • Cleaning Ventilation Systems (46.981(d))
    (d) Cleaning ventilation systems without causing contamination, health hazard or nuisance. (1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. (2) If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. - Filters under the pizza oven exhaust hood need cleaning due to dust accumulation observed.
  • Cleaning & Storing Maintenance Tools (46.981(e)(m))
    (m) Storing maintenance tools. Maintenance tools (such as brooms, mops, vacuum cleaners and similar items) shall be stored so that they do not contaminate food, equipment, utensils, linens and single-service and single-use articles, and in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. - Direct floor storage of dirty brooms & dust pan was observed (next to the walk-in box) at time of inspection.
05/16/2010Regular

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