Domino's Pizza

Proper Cold Holding Temperatures

Repeat 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. Addl Notes: *SECOND CONSECUTIVE VIOLATION* Pepperoni, philly meat, spinach, chicken, feta cheese, and string cheese-44-55F in the table top area of the make line unit. PIC stated that all items with exception of the pepperoni and string cheese had been in the unit for an extended amount of time and discarded-see embargo form. PIC stated that the pepperoni and string cheese had been in the make line for less than three hours and relocated to the walk in cooler. Keep TCS foods in cold holding at 41F or below. Corrective Action: Corrected at time of inspection.

Priority

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

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. Addl Notes: Table top area of the make line unit with ambient temperature at 49F. PIC stated that the unit would be scheduled for maintenance/repair and relocated TCS food items to the walk in cooler. 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. Corrective Action: Correct prior to re-inspection.