Domino's Pizza

Observed most recent inspection report of 78/C from 6/26/25 not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed time/temperature control for safety (TCS) food in reach-in cooler to left of Coke cooler being cold held at temperatures greater than 41°F. Ambient temperature of cooler was 47°F. Temperature of all TCS foods ranged between 44-47°F. TCS foods must be kept at 41°F or below. COS by discarding.

Observed no verifiable Employee Health Policy in place. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Person in charge must ensure all employees read and sign form. Forms must be easily accessible and made available upon request by Health Authority.

Observed no paper towels or paper towel dispenser at handwashing sink to right of dish machine. Paper towels must be provided at all hand sinks. Must add.

Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. New Assistant Manager has been on staff for approximately one week and is being left to run a shift alone without being properly trained on food safety. Another food employee just started three days ago. See the responsibilities of the CFSM below: 1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Observed dish rack stored directly next to hand sink in warewash area. Clean dishes must be protected from splash and contamination. Dish shelf must be moved or splash guard must be added as a barrier as noted on previous inspection. Dishes may not be stored on shelf until corrected.

Observed two employees preparing food without having loose hair restrained. Assistant Manager had a waist length braided ponytail and hair was coming in direct contact with food. There was actual food in manager's hair. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by restraining hair.

Observed no verifiable Employee Health Policy in place. Person in charge must ensure all employees read and sign form.