Domino's Pizza #4202, 195 W. Ocean View Ave., Norfolk, VA 23503 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Domino's Pizza #4202
Address: 195 W. Ocean View Ave., Norfolk, VA 23503
Type: Fast Food Restaurant
Phone: 757 480-8100
Total inspections: 8
Last inspection: 09/14/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.09/14/2015Follow-up
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
    Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
  • Critical: Demonstration of Knowledge*
    Observation: A food service employee was working in the food service establishment without having a valid food service card.
    Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
  • Critical: Preventing Contamination from Hands (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Mops - Drying Mops
    Observation: Mops and brooms not hung up to air dry.
    Correction: 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.
08/31/2015Routine
No violation noted during this evaluation.02/04/2015Routine
  • Critical: Food - Potentially Hazardous Food: Cold Holding*
    Observation: sausage in cold holding at improper temperatures 42 degrees
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
08/27/2014Routine
  • Cloths - Wiping Cloths; Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
02/24/2014Routine
  • Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
    Observation: The person in charge was not available at the time of inspection.
    Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: A food service employee was working in the food service establishment without having a valid food service card.
    Correction: A food service employee shall have a valid food service card prior to working in the food service establishment.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: The person in charge failed to posses a certified food service manager's card.
    Correction: The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
08/30/2013Follow-up
  • Critical: Person in Charge - Assignment of Responsibility*
    Observation: The person in charge was not available at the time of inspection.
    Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: The person in charge failed to posses a certified food service manager's card.
    Correction: The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: A food service employee was working in the food service establishment without having a valid food service card.
    Correction: A food service employee shall have a valid food service card prior to working in the food service establishment.
  • Employee Health
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
  • Cloths - Wiping Cloths; Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed mushrooms in the refrigeration unit was properly dated for disposition, but not disposed of.
    Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: scoop for the rice were found stored with the handler in contact with the rice..
    Correction: Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Handwashing Cleanser; Availability
    Observation: Soap was not provided at the hand washing lavatory in the Kitchen area
    Correction: 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.
08/12/2013Routine
  • Clothing - Outer Clothing - Clean Condition
    Observation: Food employees wearing soiled clothing.
    Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Mops - Drying Mops (repeated violation)
    Observation: Mops and brooms not hung up to air dry.
    Correction: 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.
01/30/2013Routine

Questions about Domino's Pizza #4202:

i HAVE HAD 3 CHARGES TO MY CREDIT CARD ACCOUNT FOR $38.62, AND ONE FOR $31.78 THAT WERE CHARGED (ALL) ON 10-31-21) . THE ONLY VALID CHARGE IS THE $31.78, THAT SHOULD BE POSTED. HOWEVER THEY ARE ALL STILL PENDING WHICH IS LEAVING MY UNABLE TO ACCESS FUNDS ON MY ACCOUNT AT THIS TIME AND UNTIL THEY REALIZE THEY MESSED UP. WHO IS WORKING IN THE DOMINOS OFFICE THAT THEY HAVE NOT REALIZED THE 3 CHARGES OF $38.62 NEVER HAD A PIZZA DELIVERED?!? THIS IS VERY FRUSTRATING FOR ME. WHAT IS MORE FRUSTRATING IS THE FACT THAT I KEEP GETTING THE RUN AROUND AND I KEEP HEARING I CANT DO ANYTHING - YOU SHOULD CONTACT THIS PERSON... I DO NOT BELIEVE I WILL BE ORDERING FROM THIS DOMINOS AGAIN.
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