DOMINO’S PIZZA #4914 Inspection – August 21, 2023

High Priority 2

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef 54F Shredded mozzarella 45F Cooked chicken 48F. Less than 3 hours per operator. Moved to colder unit at time of inspection. **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

#5High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required at top of splitter, and water hose side of splitter.

Intermediate 2

#6Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 cook hired approximately 90 days per manager. **Warning**

Warning

#7Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee at time of inspection. No proof of reporting agreement. Operator unable to produce employee agreement for all employees. Provided Employee Agreement form to manager. Employee on duty at time of inspection signed.

Basic 3

#1Basic08B-49-4

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored on shelf above mushrooms.

#2Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Back door.

#3Basic16-48-4

Basic – Old food stuck to clean dishware/utensils. Food stuck to pizza in clean dish rack above pizza oven.

Florida Food Watch