DOMINO'S PIZZA, 1758 PITKIN AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Nov 14, 2014 | 21 |
| May 30, 2014 | 12 |
| Apr 24, 2014 | 10 |
| Oct 28, 2013 | 5 |
| Sep 30, 2013 | 16 |
10F (General Violations Conditions - Facility Maintenance) | May 16, 2013 | 2 |
| Mar 26, 2013 | 12 |
| Oct 15, 2012 | 12 |
| Oct 05, 2012 | 18 |
- Violation descriptions:
- 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 04J - Unprotected food re-served.
- 04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
- 04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
- 05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
- 06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
- 06F - Wiping cloths dirty or not stored in sanitizing solution.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 10A - Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
- 10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
- 10D - Ventilation system not provided, improperly installed or in disrepair.
- 10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
- 10H - Food service operation occurring in room used as living or sleeping quarters.
- 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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