DOMINO'S PIZZA, 1300 L ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 20, 2014 | Routine | 3 | 2 | Details / Comments |
|
May 10, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Apr 18, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Feb 12, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 04, 2013 | Routine | 4 | 5 | Details / Comments |
Aug 20, 2014 (Routine)
Violations:
- Management awareness; policy present
No employee health policy. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Observed bare hand contact with food. (Corrected On Site) - Proper cold holding temperatures
Improper cold holding temperature(sauce). (Corrected On Site) - Thermometers provided & accurate
No thermometers in refrigerator units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
No hair restraint wore by some employees. (Corrected On Site)
CFPM- SONIA E. JUAREZ, FS#- 52137, EXP. 06/13/2015.
CORRECT THE ITEMS STATED WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 105.0F |
| Steak cooked (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F |
| Ham (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Diced Tomatoes (Refrigerator - pizza prep unit) (Cold Holding) | 35.0F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Cheese shredded (Refrigerator - pizza prep unit) (Cold Holding) | 44.0F |
| Sauce (Cold Holding) | 50.0F |
May 10, 2013 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
CORRECT STATED ITEMS WITHIN 24HRS
A COPY OF ENROLLMENT TO FOOD SERVE PROGRAM TO BE FAXED TO MR TAYLOR BY CLOSING OF BUSINESS DAY MONDAY MAY 13, 2013
Thermocouple in ice & water: 32°f
Most recent pest control service date: 4/15/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 40.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 48.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 46.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 49.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 43.0F |
Apr 18, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Labels not provided on containers inside walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 111.0F |
| Cheese | 36.0F |
| Sausage | 36.0F |
| Onions raw | 45.0F |
| Peppers | 37.0F |
| Chicken | 37.0F |
| Mushrooms | 39.0F |
| Tomatoes sliced | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 32.0F |
| Pasta | 38.0F |
| Tomato Sauce | 38.0F |
Feb 12, 2013 (Follow-up)
Comments:REINSPECTION WAS CONDUCTED AND ALL VIOLATIONS WAS ABATED CITED ON 1-4-13.
| Temperatures | |
| (Refrigerator) | 40.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| Hot Water | 10.0F |
| (Cold Holding) | 40.0F |
Jan 04, 2013 (Routine)
Violations:
- Correct response to questions
Neither the Certified Food Protection Manager certificate issued by the DC Department of Health nor the establishment's business license are conspicuously posted in the establishment; both are posted in the manager's office. (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide an employee health policy regarding the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution was measured at approximately 100 ppm; the pre-mixed sanitizer pump is dispensing the sanitizer at an improper concentration. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
There is no thermometer in the pizza prep refrigerator. (Corrected On Site) - Food properly labeled; original container
There are numerous unlabeled plastic squeeze bottles of sauces and condiments in the establishment. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Stacks of pizza boxes are stored on the floor adjacent to one of the storage racks. (Corrected On Site) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at the handwashing sink adjacent to the pizza prep refrigeration unit. (Corrected On Site)
The establishment has a Delicatessen license but has a few chairs and permanent (bolted down) stools in the customer waiting area.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEM STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 92.0F |
| Parmesan Bread Bites (Pizza Oven) (Cooking) | 216.0F |
| Pizza (Pizza Oven) (Cooking) | 203.0F |
| Pizza (Pizza Oven) (Cooking) | 211.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Salami (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Steak cooked (Refrigerator - pizza prep unit) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink - kitchen) | 128.0F |
| Pineapples (Refrigerator - pizza prep unit) (Cold Holding) | 35.0F |
| Pasta (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F |
| American Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F |
| Spinach (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - pizza prep unit) (Cold Holding) | 34.0F |
| Sliced Green Peppers (Refrigerator - pizza prep unit) (Cold Holding) | 32.0F |
| Ham sliced (Refrigerator - pizza prep unit) (Cold Holding) | 31.0F |
| Chicken (Refrigerator - pizza prep unit) (Cold Holding) | 36.0F |
| Italian Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 33.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 35.0F |
| Provolone Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 30.0F |
| (Refrigerator - walk-in) | 39.0F |
| Italian Sausage (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Sliced Green Peppers (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Hot Water (3-compartment sink) | 134.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
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