Domino's Pizza (CH), 10740 Courthouse Road, Fredericksburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Domino's Pizza (CH)
Address: 10740 Courthouse Road, Fredericksburg, Virginia
Total inspections: 10
Last inspection: Dec 15, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0060 - Critical The person-in-charge was unable to describe an adequate employee health policy. PIC failed to describe symptoms requiring employee restriction, and state the Big 5 foodborne illnesses that require employee exclusion.
  • 0470 A 4 - Observed cheese in the walk-in cooler was not stored covered or protected.
  • 1570 - The left door gasket to the pizza prep unit is in poor repair.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 2350 ii - Faucet at 3C sink leaks.
  • 2740 - Observed boxes and tire on ground behind dumpster.
  • 2890 - Light bulb in the walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
  • 3170 - Repeat The coving in the rear of the facility blown light located towards the middle of the facility are noted in need of repair. Areas noted include under the 3C sink and rear handsink.
  • 3180 - Repeat Walls throughout facility, floor-wall junctures, and ceiling around the light/vent in the restroom are noted in need of cleaning.
  • 3330 - Corrected During Inspection Critical Repeat Working containers of cleaners are not properly labeled. Observed one unlabeled spray bottle and one chemical bottle mislabeled as water.
December 15, 2008Routine28Details / Comments
  • 1800 - The nonfood contact surface of the following equipment have accumulations of grime and debris: the gaskets on the doors of the pizza prep unit, the lines and hoses behind the pizza ovens, the door slides of the soda reach in cooler, and the shelf used to store the hot bags.
  • 3020 - Soap was not provided at the hand washing lavatory in the warewashing area.
  • 3170 - Repeat Coving along the wall behind the three compartment sink is not maintained in good repair
  • 3180 - The floors by the mop sink, underneath the pizza prep unit, and pizza prep tables, the walls near the mop sink and pizza prep areas, and the ceiling vents and tiles throughout the facility noted in need of cleaning.
  • 3300 - Premises has accumulation of litter. Observed numerous cigarette butts scattered on the ground outside the rear door of the facility.
  • 3330 - Corrected During Inspection Critical Working containers of general cleaner are not properly labeled.
  • 3340 - Corrected During Inspection Critical Containers of general cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical bottle stored on top of the pizza prep cooler.
January 03, 2008Routine--Details / Comments
  • 1550 - Repeat The pizza prep tables are not sealed to adjoining walls.
  • 1800 - The nonfood contact surface keyboard cover above the pizza prep unit has accumulations of grime and debris.
  • 2810 - Repeat The walk in cooler floor is rusted.
  • 3170 - Repeat Coving behind 3-compartment sink not properly attached to wall. No coving along wall near back hand sink.
December 13, 2006Routine04Details / Comments
No violation noted during this evaluation. November 07, 2006Other00-
  • 0450 C - Bowl or utensil without handle used to dispense pizza cheese.
  • 0480 - Repeat Unlabeled shakers of powered sugar.
  • 0570 - Corrected During Inspection Wet cloth laying on pizza cut table.
  • 0820 - Corrected During Inspection Critical Cheddar Cheese 46'F (it) cold holding at improper temperatures in the pizza prep unit. Cheese was relocated to the walk in cooler.
  • 1180 - The metal stem food thermometer located in the pizza prep unit is not accurately calibrated.
  • 1550 - The pizza prep tables are not sealed to adjoining walls.
  • 1790 - The food contact surface of the pizza screens are observed soiled with accumulations of carbon and food debris.
  • 1800 - Repeat IN GENERAL, ALL NON-FOOD CONTACT SURFACES SUCH AS SHELVING AND EQUIPMENT NEED DETAILED CLEANING.
  • 2350 ii - Slow leak from mop sink faucet.
  • 2810 - Floor in the walk in cooler is rusted.
  • 3050 - Repeat Trash cans not provided at hand washing sinks.
  • 3080 - Less than 50 foot candles of light was noted in the pizza cutting area (30 foot candles noted).
  • 3140 - Repeat Employee jacket hanging from shelf where Heat Wave bags are stored. Soiled apron hanging from food storage shelf in back room.
  • 3170 - Repeat 1. Damaged floor tiles throughout facility. 2. Coving behind 3-compartment sink not properly attached to wall. 3. Two damaged light covers in back room.
  • 3180 - Repeat IN GENERAL, FLOORS, WALLS, AND FLOOR/WALL JUNCTURES THROUGHOUT THE FACILITY NEED DETAILED CLEANING. Mop sink unclean.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
November 06, 2006Routine116Details / Comments
  • 0220 - Corrected During Inspection Critical Open bottle of soda sitting on the pizza cutting table.
  • 0480 - Corrected During Inspection Unlabeled bottle of oil.
  • 0550 - Cup without handle used for dispensing pizza cheese.
  • 1570 - The door gasket of the walk in cooler is not sealed to the door.
  • 1800 - The nonfood contact surface of the following equipment has accumulations of grime and debris: 1. Shelving where pizza bags are stored. 2. Shelving above pizza cutting table. 3. Shelving below pizza hot holding table. 4. Fan covers in the walk in cooler.
  • 1960 - Pizza pans were found stacked while wet after cleaning and chemical sanitization.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the pizza prep area.
  • 3050 - No waste receptacle provided at handwashing lavatories in the pizza prep area.
  • 3080 - Less than 10 foot candles of light was noted in the walk in cooler (5FC).
  • 3140 - Employee sweatshirt and unclean aprons hanging on sheves with food and equipment.
  • 3170 - The following physical structures are not maintained in good repair: 1. Floor tile damaged below middle pizza prep cooler door. 2. Large hole in wall and several small holes to the right of the back door. 3. Damaged floor tile in front of back door. 4. Missing light cover in restroom. 5. 2 cracked light covers in back room. 6. Coving not sealed to wall below 3-compartment sink. 7. 2 missing ceiling vent covers in back room.
  • 3180 - The following physical structures noted in need of cleaning: 1. Floors below the pizza prep cooler. 2. Walls behind the pizza make table. 3. Walls behind the pizza bag storage shelf. 4. Restroom ceiling.
  • 3200 - Intake and exhaust air ducts are not being cleaned.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3330 - Corrected During Inspection Critical Working containers of handwashing soap (2) and oven cleaner are not properly labeled.
  • 3340 - Corrected During Inspection Critical Hand soap and sanitizer stored on shelf above the pizza prep unit. Pink cleaner stored on shelf above the pizza cutting area.
November 15, 2005Routine312Details / Comments
  • 3020 - Soap was not provided at the hand washing lavatory in the back.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the back.
  • 3240 - Handwashing facilitiy in the back is unclean.
November 16, 2004Critical Procedures03Details / Comments
  • 0820 - Critical The following foods cold holding at improper temperatures on the top side of the pizza prep unit: mozzarella cheese-50 degrees, philly steak-56 degrees, ham-53 degrees, sausage-55 degrees.
  • 2350 ii - The sink basin at the handsink in the front of the kitchen is slow to drain.
April 20, 2004Critical Procedures--Details / Comments
1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood.October 31, 2003Follow-up01Details / Comments
  • 3330 - Critical Working containers of cleaners are not properly labeled.
  • 1510 - The manager could not provide a food temperature measuring device.
  • 1320 - There was no temperature measuring device located in the pizza prep unit.
  • 1600 - The compartments of the 3 compartment sink are heavily soiled.
  • 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pizza oven.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of the corn meal storage container, pizza prep unit door gaskets & ventilation hood.
  • 3180 - The following physical facilities in need of cleaning: all floors, all HVAC ceiling vents & wall behind the pizza prep table and prep unit.
  • 3240 - All handwashing facilities are unclean.
  • 1570 - The door gasket of the walk-in cooler is damaged.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment (prep unit, computers, printers, pizza bags, etc.
  • 3220 - Mops not hung up to air dry.
  • 3290 - Brooms and dust pan noted to be stored in such a way that it is contaminating equipment.
  • 2350 ii - Plumbing connections at the mop sink are leaking.
October 10, 2003Routine111Details / Comments

December 15, 2008 (Routine)



Violations:
  • 0060 - Critical The person-in-charge was unable to describe an adequate employee health policy. PIC failed to describe symptoms requiring employee restriction, and state the Big 5 foodborne illnesses that require employee exclusion.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0470 A 4 - Observed cheese in the walk-in cooler was not stored covered or protected.
    Store food in packages, covered containers, or wrappings.
  • 1570 - The left door gasket to the pizza prep unit is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 2350 ii - Faucet at 3C sink leaks.
    Plumbing systems and components shall be maintained in good repair.
  • 2740 - Observed boxes and tire on ground behind dumpster.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2890 - Light bulb in the walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Repeat The coving in the rear of the facility blown light located towards the middle of the facility are noted in need of repair. Areas noted include under the 3C sink and rear handsink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Walls throughout facility, floor-wall junctures, and ceiling around the light/vent in the restroom are noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3330 - Corrected During Inspection Critical Repeat Working containers of cleaners are not properly labeled. Observed one unlabeled spray bottle and one chemical bottle mislabeled as water.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, 3C: 3-compartment, PIC: person-in-charge, PHF: potentially hazardous foods, st: surface temperature, it: internal temperature
No food prep observed during inspection.
Ensure any commercially processed PHFs opened and held for more than 1 day are properly date marked.
A backflow prevention device capable of withstanding continuous pressure is needed on the exterior threaded faucet if the hose with sprayer are attached to the faucet.
Employee health handout provided.
An air gap is not installed at the 3-compartment sink. If the facility changes/re-models or changes ownership, facility will be required to install an air gap.

January 03, 2008 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the following equipment have accumulations of grime and debris: the gaskets on the doors of the pizza prep unit, the lines and hoses behind the pizza ovens, the door slides of the soda reach in cooler, and the shelf used to store the hot bags.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3020 - Soap was not provided at the hand washing lavatory in the warewashing area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3170 - Repeat Coving along the wall behind the three compartment sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The floors by the mop sink, underneath the pizza prep unit, and pizza prep tables, the walls near the mop sink and pizza prep areas, and the ceiling vents and tiles throughout the facility noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3300 - Premises has accumulation of litter. Observed numerous cigarette butts scattered on the ground outside the rear door of the facility.
    Maintain the premise free of litter.
  • 3330 - Corrected During Inspection Critical Working containers of general cleaner are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Corrected During Inspection Critical Containers of general cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical bottle stored on top of the pizza prep cooler.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

December 13, 2006 (Routine)



Violations:
  • 1550 - Repeat The pizza prep tables are not sealed to adjoining walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1800 - The nonfood contact surface keyboard cover above the pizza prep unit has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2810 - Repeat The walk in cooler floor is rusted.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3170 - Repeat Coving behind 3-compartment sink not properly attached to wall. No coving along wall near back hand sink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Monitor temperatures in the bottom of the pizza prep unit. Food temperatures on the left side of the unit are higher than the middle and right side of the unit.
Beginning March 1, 2007 foods cold holding must be held at 41'F or below.
Ensure all managers/supervisors are food safety trained.
FACILITY HAS MADE SIGNIFICANT IMPROVEMENTS SINCE THE LAST INSPECTION. THANK YOU!

November 06, 2006 (Routine)



Violations:
  • 0450 C - Bowl or utensil without handle used to dispense pizza cheese.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0480 - Repeat Unlabeled shakers of powered sugar.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Corrected During Inspection Wet cloth laying on pizza cut table.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Cheddar Cheese 46'F (it) cold holding at improper temperatures in the pizza prep unit. Cheese was relocated to the walk in cooler.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1180 - The metal stem food thermometer located in the pizza prep unit is not accurately calibrated.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Calibrate thermometer to read 32'F in ice water.
  • 1550 - The pizza prep tables are not sealed to adjoining walls.
    Seal the units to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1790 - The food contact surface of the pizza screens are observed soiled with accumulations of carbon and food debris.
    Clean the food contact surface of the pizza screens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects and rodents when not in use.
  • 1800 - Repeat IN GENERAL, ALL NON-FOOD CONTACT SURFACES SUCH AS SHELVING AND EQUIPMENT NEED DETAILED CLEANING.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2350 ii - Slow leak from mop sink faucet.
    Plumbing systems and components shall be maintained in good repair.
  • 2810 - Floor in the walk in cooler is rusted.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3050 - Repeat Trash cans not provided at hand washing sinks.
    Provide waste receptacles for handwashing lavatories that are provided with disposable towels.
  • 3080 - Less than 50 foot candles of light was noted in the pizza cutting area (30 foot candles noted).
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3140 - Repeat Employee jacket hanging from shelf where Heat Wave bags are stored. Soiled apron hanging from food storage shelf in back room.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination
  • 3170 - Repeat 1. Damaged floor tiles throughout facility. 2. Coving behind 3-compartment sink not properly attached to wall. 3. Two damaged light covers in back room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat IN GENERAL, FLOORS, WALLS, AND FLOOR/WALL JUNCTURES THROUGHOUT THE FACILITY NEED DETAILED CLEANING. Mop sink unclean.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
*This is a smoke-free facility
3-compartment sink sanitizer 200ppm quat.
Ensure that there is a Person In Charge during all hours of operations that demonstrates food safety knowledge in accordance with Health Department regulations.
Remove all items off the floor and elevate to 6" storage shelving to facilitate the cleaning of the floors.
Remove all unnecessary/unused items from the facility to facilitate cleaning.
A follow up inspection will be conducted in approximately 30 days.

November 15, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Open bottle of soda sitting on the pizza cutting table.
    Employees may drink from a closed beverage container (with a straw) if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Store employee beverages in a designated area to prevent the contamination of food and equipment.
  • 0480 - Corrected During Inspection Unlabeled bottle of oil.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Cup without handle used for dispensing pizza cheese.
    Provide a utensil with a handle and store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1570 - The door gasket of the walk in cooler is not sealed to the door.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1800 - The nonfood contact surface of the following equipment has accumulations of grime and debris: 1. Shelving where pizza bags are stored. 2. Shelving above pizza cutting table. 3. Shelving below pizza hot holding table. 4. Fan covers in the walk in cooler.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - Pizza pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the pizza prep area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3050 - No waste receptacle provided at handwashing lavatories in the pizza prep area.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3080 - Less than 10 foot candles of light was noted in the walk in cooler (5FC).
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3140 - Employee sweatshirt and unclean aprons hanging on sheves with food and equipment.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
  • 3170 - The following physical structures are not maintained in good repair: 1. Floor tile damaged below middle pizza prep cooler door. 2. Large hole in wall and several small holes to the right of the back door. 3. Damaged floor tile in front of back door. 4. Missing light cover in restroom. 5. 2 cracked light covers in back room. 6. Coving not sealed to wall below 3-compartment sink. 7. 2 missing ceiling vent covers in back room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The following physical structures noted in need of cleaning: 1. Floors below the pizza prep cooler. 2. Walls behind the pizza make table. 3. Walls behind the pizza bag storage shelf. 4. Restroom ceiling.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Intake and exhaust air ducts are not being cleaned.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3330 - Corrected During Inspection Critical Working containers of handwashing soap (2) and oven cleaner are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Corrected During Inspection Critical Hand soap and sanitizer stored on shelf above the pizza prep unit. Pink cleaner stored on shelf above the pizza cutting area.
    Containers of toxins must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
WIC-Walk In Cooler, PP-Pizza Prep, HH-Hot Holding, st-surface temperature, it-internal temperature
Correct all critical items immediately. Correct non-critical items within 90 days.
Sanitizer-200ppm quat.

November 16, 2004 (Critical Procedures)



Violations:
  • 3020 - Soap was not provided at the hand washing lavatory in the back.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the back.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3240 - Handwashing facilitiy in the back is unclean.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Inspection limited to temperatures, Cross-contamination, food safety knowledge, personal hygiene, and food source.
Observed employee wash hands after sweeping floor. Manager demonstrates food safety knowledge of establishment operations.
*NOTE- Hood filters need cleaning. Remove unused equipment. Detail clean floors, walls, and ceilings. Fill small holes in walls.

April 20, 2004 (Critical Procedures)



Violations:
  • 0820 - Critical The following foods cold holding at improper temperatures on the top side of the pizza prep unit: mozzarella cheese-50 degrees, philly steak-56 degrees, ham-53 degrees, sausage-55 degrees.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. CORRECTED.
  • 2350 ii - The sink basin at the handsink in the front of the kitchen is slow to drain.
    Plumbing systems and components shall be maintained in good repair.
Comments:
Observed the following equipment and physical facilities in need of a detail cleaning: all garbage containers, all HVAC ceiling covers, pizza oven and restroom toilet.

October 31, 2003 (Follow-up)



Violation: 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood.
Maintain nonfood-contact surfaces of equipment clean.
Comments:
All other deficiencies noted on the Inspection Report dated October 10, 2003 have been corrected.

October 10, 2003 (Routine)



Violations:
  • 3330 - Critical Working containers of cleaners are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. CORRECTED.
  • 1510 - The manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1320 - There was no temperature measuring device located in the pizza prep unit.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1600 - The compartments of the 3 compartment sink are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pizza oven.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of the corn meal storage container, pizza prep unit door gaskets & ventilation hood.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - The following physical facilities in need of cleaning: all floors, all HVAC ceiling vents & wall behind the pizza prep table and prep unit.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Detail clean the floors to remove buildup.
  • 3240 - All handwashing facilities are unclean.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1570 - The door gasket of the walk-in cooler is damaged.
    Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment (prep unit, computers, printers, pizza bags, etc.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3290 - Brooms and dust pan noted to be stored in such a way that it is contaminating equipment.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 2350 ii - Plumbing connections at the mop sink are leaking.
    Plumbing systems and components shall be maintained in good repair.

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