DOMINIC'S

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: chicken broth (50-57F - Cooling) at 10:30; cooling since 10/4 at 9:00pm.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: chicken broth (50-57F - Cooling) at 10:30; cooling since 10/4 at 9:00pm. Observed in deep covered containers. Product did not reach 41F within 6 hours. See stop sale. **Warning**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: chicken broth (50-57F - Cooling) at 10:30; cooling since 10/4 at 9:00pm.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: chicken broth (50-57F - Cooling) at 10:30; cooling since 10/4 at 9:00pm. Observed in deep covered containers. Product did not reach 41F within 6 hours. See stop sale. **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over diced tomatoes and cooked broccoli at cook line tall reach in cooler. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. Cooked mushroom 9/25 at walk in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked mushroom 9/25 at walk in cooler. **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line flip top: roasted vegetable medley (50F - Cold Holding); server sliding door cooler: milk (62F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line flip top: roasted vegetable medley (50F - Cold Holding); server sliding door cooler: milk (62F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line flip top: roasted vegetable medley (50F - Cold Holding); server sliding door cooler: milk (62F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Cook line flip,top: cream (54F - Cold Holding); egg wash (52F - Cold Holding); calamari (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator moved products to another operable cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line flip top: roasted vegetable medley (50F - Cold Holding); server sliding door cooler: milk (62F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Cook line flip,top: cream (54F - Cold Holding); egg wash (52F - Cold Holding); calamari (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator moved products to another operable cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Clean utensils or equipment stored in dirty drawer or rack. Clean pots and pans stored on Dish drying racks that have an accumulation of dust in kitchen and dish machine area.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pots and pans stored on Dish drying racks that have an accumulation of dust in kitchen and dish machine area. **Repeat Violation** **Admin Complaint**

Basic

Spray bottle containing toxic substance not labeled. Degreaser spray bottle no label at pizza station/register area. Operator labeled degreaser.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle no label at pizza station/register area. Operator labeled degreaser. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate

Clam/mussel/oyster tags not marked with last date served. Clam tags no date of last order sold. Educated operator on proper shellfish tag procedures.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags no date of last order sold. Educated operator on proper shellfish tag procedures. **Warning**

Intermediate

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line flip top: ricotta mix (50F - Cooling) at 10:20; cooling since 9:45 - 50F at 10:59 At current rate of cooling product will not reach 41F within 4 hours. Operator moved product to walk in cooler.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line flip top: ricotta mix (50F - Cooling) at 10:20; cooling since 9:45 - 50F at 10:59 At current rate of cooling product will not reach 41F within 4 hours. Operator moved product to walk in cooler. **Corrective Action Taken** **Warning**

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Can opener blade soiled with food debris. Operator cleaned and sanitized blade. **Corrected On-Site** **Warning**

Intermediate

Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed at walk in cooler: Bolognese made 10/1, frozen and then pulled from freezer on 10/3 no date mark. Educated operator on proper date marking procedures. **Corrected On-Site** **Warning**

Intermediate

Soap dispenser at handwash sink not working/unable to dispense soap. At cook line hand sink.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At cook line hand sink. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate