Domino's Pizza #4278, 8703 West Broad Street, Richmond, VA 23294 - Carry Out Food Service Only inspection findings and violations

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Business Info

Restaurant: Domino's Pizza #4278
Address: 8703 West Broad Street, Richmond, VA 23294
Type: Carry Out Food Service Only
Phone: 804 346-2121
Total inspections: 9
Last inspection: 11/09/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.11/09/2015Risk Factor
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed containers that hold utensils to be soiled and in need of cleaning.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment and Utensils, Air-Drying Required
    Observation: Several containers stacked wet and not able to dry properly.
    Correction: Allow containers to air dry before stacking them.
  • Physical Facilities in Good Repair
    Observation: Several floor tiles throughout the facility are becoming very worn of broken.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
05/12/2015Routine
No violation noted during this evaluation.01/21/2015Risk Factor
10 - sausage received at 41°F.
Quat = 200ppm in 3rd sink - OK
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Observed bread bowls made by placing ingredients together with bare hands did not reach 145°F when done cooking.
    Correction: Employee returned bread bowls to oven and checked temps to make sure they were at least 145°F before packaging. Make all employees aware of this requirement and monitor temps on the sandwiches and bread bowls made using bare hands - these items (as well as the pizzas) must reach at least 145°F before being served. Bare hand contact is not allowed unless the food will be heated to at least 145°F after the contact.
07/25/2014Routine
No violation noted during this evaluation.01/30/2014Risk Factor
Permit issued. Discussed employee drinks. If employees consume beverages while working in facility the drinks must be in covered cup with a straw. Twist top bottles, open cup, etc. may be used on employee breaks if consumed outside the work area and employee washes hands upon return to work.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: Caulk at handsink is split.
    Correction: Recaulk.
07/16/2013Routine
New make table - temperatures: ham 38 degrees, chicken 37 degrees. Sandwich made with bare hand contact was 181-211 degrees coming out of oven.
No violation noted during this evaluation.		01/29/2013Follow-up
Follow up inspection to check status of prep/make table that was scheduled for service call on 1/2/13 because the top part of the unit wasn't cooling properly and foods were being held on ice. Service tech did come on 1/2 and found that unit could not be repaired. Company is in process of buying a new unit. Ice was being used today but some TCS foods were >41 degrees. Sliced sausage is 50 degrees and ham is 47 degrees. PIC moved these items into lower part of unit where chicken temperature is 41 degrees. Discussed half filling slower moving item containers and storing some TCS foods in lower unit. Please call me with estimated date of arrival for new prep unit.
No violation noted during this evaluation.		01/04/2013Follow-up
Make sure all employees are aware of the requirements to report certain illness symptoms or diagnosed diseases to the Person in Charge and for the PIC to report to health department as specified in Food Regulations. Note: service tech called to repair make table refrigeration unit - top section isn't cooling properly. PIC has TCS food iced and all are within +/-2 degrees of 41 degrees. Tech expected by 1 p.m. Food in lower part of unit 37-41 degrees.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: Handsink in prep area not accessible. Coat over soap dispenser, dough cart under/in front of sink.
    Correction: Keep sink and supplies accessible at all times.
01/02/2013Risk Factor

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