Dominic’s

Violations (8)

• 2

  Certified Food Protection Manager

  2-102.12 (A) No Food manager on site.

• 10

  Adequate handwashing sinks supplied, accessible

  5-205.11 Handwash sink more than 20 feet away from center of hot line. Create walkway in the center of the line to reach handsink or designate one of the prep sinks as a handsink with signage/soap/paper towels.

• 16

  Food contact surfaces: cleaned and sanitized

  4-602.11 (D) Can opener blade unclean.

• 19

  Proper reheating procedures for hot holding

  3-403.11 Red sauce reheated on the hot line. Foods must be heated to 165 before hot holding. Sauce moved to stove and reheated at time of inspection.

• 22

  Proper cold holding temperatures

  3-501.16 (A)2 & (B) TCS foods in upstair walkin at 51 degrees, foods moved to another cooler at time of inspection.

• 23

  Proper date marking and disposition

  3-501.17 (F) No dating or labels on TCS foods in coolers.

• 39

  Contamination prevented during prep, storage & display

  3-305.11 Case of tomatoes stored on the floor in walkin. Tomatoes moved to shelf at time of inspection. Bags of ice stored on the floor of walkin freezer.

• 48

  Warewashing facilities installed maintained & used test strips

  4-302.14 No test strips on site for chlorine sanitizer at the bar.