Food Establishment Inspection Report |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS |
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation |
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury. |
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GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in appropriate box for COS and/or R COS=corrected on site during inspectionR=repeat violation |
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IOCI 17-356
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Food Establishment Inspection Report |
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Establishments: DOMINO'S PIZZA/JOHN CASEY | Establishment #: BB021 |
Water Supply: Public Private Waste Water System: Public Private |
Sanitizer Type: Chemical | PPM: QUAT 200-400 | Heat: NA °F |
CFPM Verification (name, ID#, expiration date): | |||
01/01/1900 |
MICHAEL ROCK 21966138 03/29/2027 |
ALAYNNA PROTROWSKI 23157839 01/18/2028 |
ERICA JENSEN 16980250 09/25/2023 |
TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
sausage/cooler | 40.00°F | pepperoni/cooler | 38.00°F | ham/cooler | 39.00°F |
chicken/cooler | 41.00°F | beef/cooler | 40.00°F | black olives/cooler | 38.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
10 | C |
6-301.14: A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Observed no employee handwashing sign. Provide employee handwashing sign by the next routine inspection. 6-301.14 |
41 | C |
3-304.14 (B)(1)(2): (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D). Observed sanitizer bucket is weak. Adjust sanitizer bucket. Employee adjusted sanitizer. COS,Repeat |
49 | Observed interior of pizza oven has food debris in it on belts. Clean and maintain before the next routine inspection. Repeat |
HACCP Topic: MAKE SURE ALL THE TEMPERATURES ARE AT 41 OR BELOW AND ALL HOT IS AT 135 F AND OR ABOVE. |
Person In ChargeROTROWSKI |
Date:02/20/2025 |
InspectorSteven Lamb |
Follow-up: Yes No Follow-up Date: |