Name of facility
DOMINO'S PIZZA #2682 |
Licsense holder
5 STAR PIZZA LLC |
Address: 4140 TUSCARAWAS ST. W
CANTON OH 44708 |
Category/Descriptive
COMMERCIAL CLASS 3 <25,000 SQ. FT. |
License no.
455 |
Date
02-09-2017 |
Inspection Time (min)
30 |
Travel Time (min)
0 |
| Comments: |
| I. Employee Health |
| Person in charge is aware of Ohio Administrative Code requirements, and has an employee health policy. Visible or known |
| symptoms and/or diagnoses of illness are addressed according to Ohio Administrative Code. Proper use of restriction and |
| exclusion. EMPLOYEES NOT PERMITTED WORK WHEN ILL. |
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| II. Good Hygienic Practices |
| Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold |
| or served; no discharge from eyes, nose, and mouth. EMPLOYEE APPEARED HEALTHY; NO VISIBLE SIGNS OF ILLNESS. |
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| III. Preventing Contamination by Hands |
| Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat |
| foods. HOT WATER HAS POOR WATER PRESSURE, MANAGEMENT IS LOOKING AT WAYS TO INCREASE WATER |
| PRESSURE TO THE FACILITY. |
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| IV. Demonstration of Knowledge |
| Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the |
| operation, or operation complies with the Ohio Administrative Code. PIC ANSWERS FOOD SAFETY QUESTIONS |
| CORRECTLY. |
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| VI. Time/Temperature Controlled Safety Food |
| Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding |
| temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record. |
| COLD HOLDING AT OR BELOW 41°F, NO HOT HOLDING AT TIME OF INSPECTION. DATE MARKING IS |
| EXCELLENT. PIZZA SAUCE IS NOT A TILT ITEM PER ODA, RISK LEVEL CHANGED TO REFLECT THIS NEXT |
| LICENSE PERIOD. |
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| VII. Protection from Contamination |
| Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, |
| reconditioned, and unsafe food. SANITIZER AT 200PPM IN THREE COMPARTMENT SINK. NO BARE-HAND CONTACT |
| WITH FOOD NOTED. |
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| X. Chemical |
| Food additives approved and properly used. Toxic substances properly identified, stored, and used. CHEMICALS STORED |
| SEPARATELY FROM FOOD AND FOOD CONTACT ITEMS. |
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