Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
DOMINOS PIZZA 		Check one
  FSO    RFE		 License number
    6086		 Date
09-01-2015
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
CRYSTAL JOHNSON 		Inspection Time (min)
    60		 Travel Time (min)
    0		 Other
0
Type of visit (check)
  Standard       Follow Up       Foodborne       30 Day
  Complaint      Prelicensing    Consultation     Other specify		 Follow-up date
(if required)
 Sample date/result
(if required)
Chapter 3717-1 OAC Violation Checked
Management and Personnel Poisoness and Toxic Materials
  2.1  Employee health
  2.2  Personal cleanliness
  2.3  Hygienic practices
  2.4  Supervision
Food
  3.0  Safe, unadulterated and honestly
 presented
  3.1  Sources, specification and
 original containers
  3.2  Protection from contamination after
 receiving
  3.3  Destruction of organisms
 X 3.4  Limitation of growth of organisms
  3.5  Identity,presentation on
 premise labeling
  3.6  Discarding or reconditioning
 unsafe, adulterated
  3.7  Special requirements for
 highly susceptible populations
Equipment, Utensils,Linens
  4.0  Materials for construction and repair
  4.1  Design and construction
 X 4.2  Numbers and capacities
  4.3  Location and installation
  4.4  Maintenance and operation
  4.5  Cleaning of equipment and utensils
  4.6  Sanitizing of equipment and utensils
  4.7  Laundering
  4.8  Protection of clean items
Water,Plumbing, and Waste
  5.0  Water
  5.1  Plumbing system
  5.2 Mobile water tank and mobile
FSO/RFE water tanks
  5.3 Sewage, other liquid
waste and rainwater
  5.4 Refuse, recyclables, and
returnables
Physical Facilities
  6.0 Materials for construction and repair
  6.1 Design, construction and installation
  6.2 Numbers and capacities
  6.3 Location and placement
  6.4 Maintenance and operation
 
 
  7.0 Labeling and identification
  7.1 Operational supplies and
applications
  7.2 Stock and retail sale separation
Special Requirements
  8.0 Fresh jucie production
  8.1 Heat treatment dispensing
freezers
  8.2 Custom processing
  8.3 Bulk water machine criteria
  8.4 Acidified white rice
preparation criteria
  9.0 Facility layout and equipment
specificatins
  20 Existing facilities and equipment
901:3-4 OAC RFE Only
  12 Articles - Cease use
  13 Records
  14 Food sample collected
  15 Embargo of food/Voluntary
destruction
3701-21 OAC FSO Only
  27 Embargo of food
  
  
Inspected by
CAMPBELL, KIM 		R.S./SIT #
3321 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-330-808-2113
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
DOMINOS PIZZA 		Type of inspection
Standard
Violation(s)/Comment(s)
  PIZZA - HOT HOLD @ 130-135°F. EXTRA STERNOS WERE ADDED TO HOT BOXES BUT PIZZAS WERE STILL NOT
  ABLE TO BE MAINTAINED AT 135°F OR ABOVE. PIZZAS BELOW 135°F WERE DISCARDED. THE PIC AGREED TO
  TIME MARK PIZZAS WHEN PULLED OUT OF OVEN AND WILL BE CONSUMED OR DISCARDED WITHIN 4 HOURS FROM
  TIME PIZZAS ARE PULLED FROM OVEN AT RESTAURANT. A WRITTEN POLICY WAS PROVIDED.
   
  3717-1-03.4 Food: limitation of growth of organisms of public health concern.
  (F)Time/temperature controlled for safety food - hot and cold holding.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  UTENSILS ARE USED TO HANDLE READY TO EAT FOODS.
   
  HAND SANITIZER WAS PROVIDED. 3 TUB SETUP = OK. QUAT SANITIZER WAS PROVIDED.
     
  PROVIDE A WORKING STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.
   
  3717-1-04.2 Equipment, utensils, and linens: numbers and capacities.
  (G)Food temperature measuring devices.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  PROVIDE A QUAT TEST KIT TO MONITOR SANITIZER CONCENTRATION.
   
  3717-1-04.2 Equipment, utensils, and linens: numbers and capacities.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -