Domino's Pizza

6-202.14 - Core: Toilet Rooms, Enclosed

6-201.16 - Core: Wall and Ceiling Coverings and Coatings Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.

Repeat Violation Sausage, pepperoni, beef, American cheese, chicken, and tomatoes with an internal temperature ranging 46-54*F in the table top area of the make line unit. PIC stated that all items had been in the unit for about 4 hours and will discard in 2 hours. Ambient temperature of unit holding at 51-52*F. Keep TCS foods in cold holding at 41F or below. SECOND CONSECUVITVE VIOLATION PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Make line with an ambient temperature of 51-52*F in various areas at top compartment and 45*F in drawers on left bottom compartment. Unit unable to successfully hold foods at 41*F or below in various areas. Person in charge to place a work order and have fixed prior to re-inspection on 10/10/2025. Person in charge to implement 6-hour time control policy, and document time and items discarded at each 6-hour mark. 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Observed about 25 small flying insects in area where soiled linens are stored. Person in charge unable to provide pest control invoices within 10 days of inspection. Reccomended storing soiled linens in a closed bin or bag, and frequent pest control visits until activity has been eliminated. Re-inspection for pest control invoices to occur by 10/10/2025. Ensure to provide reports via email prior to re-inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Predefined Comment: Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection.

Open hood hook up in ceiling with gaps in soiled linen storage area creating open pathways from the exterior of building. Missing wall cover at water valves created open holes in wall. Person in charge to place work order to seal seal area and cap hood by next routine inspection 6-201.16 - Core: Wall and Ceiling Coverings and Coatings Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Repeat Violation Observed gaps between the vent hood system and the wall and between the dough prep table and the wall. Reseal as requested at the OC Re-Inspection 1/30/2023 (details below). FOURTH CONSECUTIVE VIOLATION Reseal the hood vent system using heat resistant silicone (silver). 4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Predefined Comment: All food-contact surfaces must be smooth, non-absorbent, and easily cleanable.