Domino's Pizza - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	June 02, 2010
Number of critical violations:	2
Number of non-critical violations:	3
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: There are no spray bottles on sanitizing solution at work stations for cleaning food contact surfaces. Corrective Action: Each work station must be equipped with a spray bottle of sanitizing solution at the correct concentration. Bottles must be labeled. Test strips must be kept on site for monitoring the concentration of the sanitizer dispenser.
109	Critical Other (Specify) Observation: There are no temperature logs for the refrigeration units. Corrective Action: As per the corporate food safety plan, staff are required to monitor and record the temperatures of all refrigeration units. Ensure temperature logs commence immediately; logs must also be kept on site and available for review by health officer upon request.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: General cleaning and sanitation was not satisfactory. Corrective Action: Enhanced cleaning is required in the following areas: floors, along baseboards, walls, shelves, around sinks, in hard-to-reach places.
116	Repeat Improper Construction / Maintenance of Establishment Observation: There are missing ceiling tiles in the kitchen and staff washroom. Corrective Action: Ensure that all ceiling tiles are in place and cleaned/replaced as needed.
116	Improper Construction / Maintenance of Establishment Observation: The molding along the floor next to the hand sink has come unglued from the wall. Corrective Action: To prevent the accumulation of food debris, re-seal the molding to the wall.
116	Improper Construction / Maintenance of Establishment Observation: The caulking around the three compartment sink, hand sink and mop sink is cracked/peeling and/or missing making it difficult to clean. Corrective Action: Re-caulk around all the sinks.
118	Other (Specify) Observation: All refrigeration units do not have thermometers. Corrective Action: Ensure that each refrigeration unit is equipped with a thermometer for monitoring temperatures.
118	Other (Specify) Observation: Mops are stored wet in the mop sink. Corrective Action: Mops must be hung to dry.

Comments:

Request for Documentation:
1. Provide documentation to the health department regarding the handling requirements of pizza sauce; modification of current sauce handling practices may be required pending a review of the food safety plan.

General Observations:
1. All temperatures met regulatory requirements.
2. Hand sink was equipped with liquid soap and paper towel.
3. At least one staff member was Foodsafe Level 1 Certified.
4. Facility has an active pest management program in place - no signs of pests during inspection.
5. Food storage is acceptable, no cross-contamination.
6. Walk-in cooler is clean and well-organized, foods are stored off the floor. Stock rotation is adequate.
7. Dish washing sanitizing solution tested 200ppm quat.

Recommendations:
1. Install a shelving unit for the storage of pizza boxes in the back area rather than plastic bins on the floor. This will facilitate easier cleaning of the floors at the end of the day.
2. A scrub brush should be purchased for staff to use along baseboards for cleaning food debris.