Domino's commissary is the food supplier. Proteins are received precooked. Food is prepared/ cooked as ordered
No violation noted during this evaluation. | 02/01/2016 | Risk Factor | |
Observed Form1B signed by all employees. EHS provided OEHS Employee Health Guidelines.
No violation noted during this evaluation. | 08/24/2015 | Follow-up | |
Follow up inspection. PIC stated Form 1B had been posted but employees had not signed it. Recommend having employees read and sign Form 1B to verify training.
- Critical: Employee Health* (repeated violation)
Observation: Observed employees or applicants 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: Recommend having 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 virus or Norovirus. EHS provided Form 1B.
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08/17/2015 | Follow-up | |
Domino's Commissary is the supplier. Menu includes pizza, pasta, and chicken wings. All proteins are received precooked. Food is reheated as ordered. Discussed the prep method for the pizza sauce
- Critical: Employee Health* (repeated violation)
Observation: Observed employees or applicants 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: Recommend having 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 virus or Norovirus. EHS provided Form 1B.
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08/10/2015 | Routine | |
Food is supplied by Domino's Commissary. All proteins are received precooked. Food is made as ordered, no hot holding. Pizza sauce comes ready to use
No violation noted during this evaluation. | 02/24/2015 | Risk Factor | |
No change to menu. Monthly cleaning of grease trap per owner. Need water sample New Employee Health Reporting agreement and employee notice given.
- Critical: Employee Health (corrected on site)
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
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08/25/2014 | Routine | |
Discussed/ Reviewed menu. Baked sandwiches are made without gloves on as cooked in pizza oven for 5-7 min at 500 degrees. Salads are made using gloves. Monitor hot water heater for need for new tank as hot water not always available. Demand may be greater than supply.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quattenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the back and in the bathroom was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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02/25/2014 | Routine | |
Discussed No bare hand contact when making salads and cooked items. Need grease trap clean out information. Fire extinguisher observed with 9/12 tag. Needs inspection by 9/13. Call when corrections are made for follow up inspection.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quattenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Insect Control Devices - Design and Installation
Observation: Insect control device are not observed. (multiple flies observed in facility)
Correction: Provide an insect control device that will kill insects. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
- Physical Facilities in Good Repair
Observation: Handsink in the back is not maintained in good repair (caulking observed loose and in disrepair)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall and floor area at front handsink noted in need of cleaning.
Correction: 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.
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08/05/2013 | Routine | |
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