Domino's Pizza #6039, 11442 West Broad Street, Glen Allen, VA - Restaurant inspection findings and violations

September 21, 2009 (Follow-up)

Comments:
Follow up to 8/14/09 inspection. Prep refrigerator: ham 43 degrees, chicken 42 degrees, steak 43 degrees, tomato 47 degrees (just opened can today), cheese 40 degrees, air temperature is 35 degrees.Discussed bread bowls- Manager states that staff has been retrained to spread dough thin on bottom and check temperature to ensure 165 degrees or more. Recommend getting a digital thermometer that is accurate at tip. Will follow up to check prep table temperatures and verify bread bowl temperatures.

August 14, 2009 (Routine)

Violations:

• 0450 - Critical Repeat Pasta bowl (pizza crust, cooked pasta, cooked chicken, sauce) was assembled with bare hands and only reached 95 degrees internal temperature when cooked.
  Correct by cooking food handled with bare hands to 165 degrees or more or using utensils or gloves to avoid bare hand contact.
• 0820 A 2 - Critical RTE chicken 44 degrees and 46 degrees, ham 44.8 degrees and provolone cheese 53 and 44 degrees in prep refrigeration unit.
  Correct by keeping PHF/TCS food at 41 degrees or less. Recommend discarding food that may have been >41 degrees >6 hours.
• 1510 - No food thermometer.
  Provide thermometer you can check food temperatures with.

Comments:
Employee making pizzas, etc. good handwashing.

February 09, 2009 (Risk Factor Assessment)

Violation: 0450 - Critical Observed employee use bare hands to put ingredients on sandwich, sandwich went thru pizza oven, cheese was melted but internal temperature of the toppings and bread topping interface were 85-105 degrees. This is not hot enough to destroy bacteria/virus that can be transmitted via hands.
Employees must avoid bare hand contact with food that is not heated to at least 135 degrees prior to serving.
Comments:
Note: checked another batch of sandwiches and got temperatures ranging from 91-141 degrees. Quat sanitizer is 400 ppm which is double what it needs to be-use strips to check. Observed good handwashing.

August 11, 2008 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Employees consumed drink from twist top bottle while working.
  Corrected by discarding bottles. Use only covered cups with straw for employee drinks consumed in food prep or dishwash areas.
• 0570 - Wet cloth on back of handsink.
  Store wet wiping cloths in sanitizer bucket between uses.
• 3170 - Ceiling tile missing by side of walk-in.
  Replace it.
• 2890 - Light shields broken.
  Replace them.

Comments:
Discuss #4 with all employees and make sure employees use covered cup with straw for drinks consumed on premises.

February 04, 2008 (Critical Procedures)

Violation: 3340 - Corrected During Inspection Critical Pizza screens on shelf with chemicals.
Corrected by moving screens to dishwash area for washing before storing in designated area away from chemicals.

October 04, 2007 (Follow-up)

Comments:
Manager took and passed demonstration of knowledge.

August 10, 2007 (Routine)

Violation: 1320 - No thermometer in prep refrigerator.
Provide thermometer.
Comments:
Person listed as manager that took demonstration of knowledge test no longer works here. Current manager needs to provide food safety certificate number and expiration date or call me to arrange time to take demonstration of knowledge test.

January 25, 2007 (Routine)

Violation: 1190 - Found thermometer of walk-in not functional.
Repair unit.
Comments:
Gloves not needed. Quat sanitizer and strips on premises.

August 07, 2006 (Routine)

Violation: 3660 - Found no permit posted.
Post permit.

January 30, 2006 (Routine)

Violation: 1530 - No test devices for sanitizer on premises.
Provide.
Comments:
Gloves n/a.

August 04, 2005 (Routine)

Comments:
No observable violations. Gloves not applicable.

April 01, 2005 (Routine)

Comments:
No observable violations. Gloves n/a.

September 21, 2004 (Routine)

Violation: 1320 - No thermometer visible in make table refrig.
Provide. Corrected.

March 22, 2004 (Critical Procedures)

Violation: 1890 - Critical Ladle not sanitized after washing.
Properly wash/rinse/sanitize, wash ladels, etc. frequently.

September 29, 2003 (Routine)

Violations:

• 3050 - No refuse container at handsink.
  Provide.
• 3260 - Clothing stored on shelving.
  Store in designated area.
• 2000 - Boxes (take out) stored under handsink.
  Move to protected storage area.