Cold Holding Temperature - 5 penalty points The meat sauce and dough is at an internal temperature of 57 to 65 degrees F and is not being maintained at 41 °F or below.
Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points The utensil and pot is/are stored in contact with the mop sink.
Toxic Items Properly Labeled/Stored/Used - 3 penalty points Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The in-use utensils used for preparation or serving in the mop sink area are not stored in a manner to prevent contamination of the product.
Cleaning Equipment - GRP TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
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