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Business Info

Restaurant: Domino's Pizza
Address: S74 W16829 Janesville Road, Muskego, WI 53150
Phone: (414) 422-4800
Total inspections: 4
Last inspection: Feb 1, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Do not paper cup for dispensing corn meal or other food. Use a scoop with a handle.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
It is my understanding that the manager is going to take the class and has the book.

Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. Prepackaged-off premise, temporary and "special organizations serving meals" restaurant operations and food establishments only
processing non-potentially hazardous food or not processing are exempt from this requirement. Certification involves a) taking and passing an
approved exam and b) applying for state certification. After the exam is taken and passed, the individual must apply for state certification by
submitting all of the following: Proof of passing one of the exams with an official written statement/document from the testing organization; a
check or money order for $10.00 made out to the Department of Health and Family Services; and a completed application. The "Food Manager's
Certificate" expires five years after the date of issue, and may be renewed if the certified manager successfully completes a recertification
training course. You may obtain information about courses and exams from the following organizations: Wisconsin Restaurant Association, 608-
270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College,
414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.

Two employee handwash sinks, 4 compartment sink, and mop sink present. Domino quat sanitizer present: 200 ppm.
NOTE: The gasket on walk in cooler is starting to become in poor repair. This must be replaced.
The following temperatures were taken:
cheese: 36 f Defield 3 door cooler: 38 f chicken: 33 f Coke cooler: 38 f
walk in cooler: 35 f

This is an inspection for a change of operator. Received check # 1054 in the amount of $570.00 for the license and pre-inspection fee.
No violations noted during this inspection
4-compartment sink with 200ppm of Domino's sanitizer in the final rinse.
2 hand wash stations.
Temperatures recorded during the inspection :
Pizza prep cooler
Inside - 39f
Top - 37f & 35f
Display cooler - 39f
Walk-in cooler - 39f

**Critical Violation 26 B** :
• Spray bottles containing sanitizer must be labeled.
• Corrected during the inspection
7-102.11 Common Name.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
name of the material.
Points------COMPLEXITY FACTORS
0-------X------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0------X-------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1-------------The restaurant handles raw poultry, meat, or seafood.
1-------------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1------X-------The restaurant promotes delivery of ready-to-eat food products to customers.
1-------------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1--------------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points

2- handwash stations
4-compartment sink.
Recorded 200ppm of Domino's Sanitizer in the final rinse.


Temperatures recorded during the inspection:
Pizza prep cooler
Inside - 39f
Top
Sausage - 37f
Cheese - 35f
Walk-in cooler - 39f

No violations noted during this inspection:
Gloves are available
I recorded 200ppm of Domino's Dual Quat sanitizer in the final rinse. of the 4-compartment sink.
(2) hand wash stations
Mop sink
Employee and customer restrooms.
Temperatures recorded during the inspection:
Walk-in - 37f
Pizza prep - (Top) 41f, (inside) 34f
Beverage cooler - 38f

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants