Domino's Pizza #1117 / T & R Pizza

Contact Information

4910 Washtenaw
Ann Arbor, MI 48108

Health Report - 11/09/2012 (1 critical incident(s))

(Critical) Observed numerous small flies and fly breeding areas in the back dish washing area. Eliminate these pests by keeping the facility clean & dry, and trap the flying adults.

Repair the tile and grout as needed at the back dish washing area to eliminate the depressions that are trapping moisture and food debris

Observed the floor, anti-fatigue mat and the drains/drain pipes at the back kitchen dish washing room to be unclean. Clean these areas asap

Health Report - 05/07/2012 (0 critical incident(s))

Ensure staff are using the provided test strips (according to the directions) to verify the quat concentration of your sanitizer solutions

Provide a functioning door closer for the back delivery door

Observed two metal stem food thermometers resting on the same shelf in the pizza prep area to be reading 67 and the other 47f. Corrected by calibrating the inaccurate thermometer

Health Report - 11/22/2011 (3 critical incident(s))

(Critical) Observed an unlabeled chemical spray bottle on a back kitchen shelf. Corrected by verifying the product was quat sanitizer and then providing a label on the bottle indicating was sanitizer

(Critical) Observed a spray bottle with quat sanitizer in it either at full strength or minimally diluted. My test paper turned a bright blue within 1-2 seconds. Corrected by diluting to 200 ppm. Ensure staff who prepare the sanitizer spray bottles are trained on how to mix this solution to the proper concentration

(Critical) Observed 26 of 30 not in use squeeze bottle tops in storage to be unclean. These tops were sent to the dish washing area to soak in hot soapy water prior to washing them. Staff need to ensure they are using fresh solution of hot soapy water and proper cleaning tools to remove all old food debris and oil. Staff need to air dry these tops and verify they are clean prior to placing them in the container for clean equipment storage. Management also needs to perform daily checks for cleanliness of these difficult to clean items

No quat sanitizer test papers were available today. Locate/purchase quat test papers as needed so they are available for staff to use

Observed the following single service food containers/utensils to be stored upright or exposed to potential contamination: salad bowls and covers (corrected by inverting), and catering aluminum foil pans and catering utensils in an uncovered storage tub (corrected by locating and placing the cover on the tub)

The coke cooler still does not have a viewable thermometer provided. Provide a thermometer in this unit

Dish washing area: observed the floor sink and the drain pipes to have a lot of decomposing food debris build-up on them. Also, the floor to wall junction under the three compartment sink has a lot of debris and moisture build-up. Thoroughly clean these areas now and at least three times per week in the future

Observed no paper towel provided in the back dish washing area dispenser. Corrected by installing a roll of towel

Kyle rowden, the food safety certified manager at the last inspection now works at another store under the same ownership. Provide another employee with the manager level food safety certification within 90 days

Observed the middle basin of the dish washing sink and the two sink faucets to have oil build-up on them. Thoroughly clean these areas now and more frequently in the future to maintain them clean

Health Report - 05/31/2011 (1 critical incident(s))

(Critical) Observed the following food contact surfaces to be unclean: about one half of the squeeze bottle tops, four round plastic tubs, one large cheese tub, and two blue bowls. These items were sent to the dish washing sink. Provide a small diameter bottle brush that fits inside the squeeze bottle tops so staff can thoroughly clean these areas

This incident (50106) does not have any more information on it

Provide an air thermometer for the interior of your two door coke cooler

The floor tile and the white floor sink located under the dish washing station are over-due for cleaning. Clean these areas now and at least 2 x per week in the future

1) missing and worn floor tile grout in the area of the three compartment sink. Remove remaining grout in the identified areas and install a full thickness layer of new grout to eliminate the depressions that collect food debris and moisture. 2) the splash guard to the left of the three compartment sink (back dish washing/storage room) is broken and damaged. Provide a replacement splash barrier (smooth and easily cleanable surface)

Health Report - 12/07/2010 (1 critical incident(s))

(Critical) Observed liquid hand sanitizer stored above single service catering items and multiple sterno cans stored among aluminum foil food pan covers. Corrected by relocating the sanitizer to a proper chemical storage area and by removing the sterno out of the tub with the foil pan covers

The floor sink serving the three compartment sink is in need of cleaning at this time and at least 2x per week in the future

Provide a manager who works full time (at least 30 hours per week) and has a food safety certification from an accredited manager level food safety course within three months

Observed worn/missing tile grout at and under the three compartment sink. Remove any remaining tile grout in these worn areas, thoroughly clean and dry the tile and apply a full thickness grout layer as a repair to eliminate the existing depressions that allow food debris and moisture to accumulate

The hot water valve on the back dish washing room hand sink leaks. Repair or replace as needed to eliminate the leak

Observed a shelving unit with clean equipment stored directly next to the back room hand washing sink with a damaged, half missing splash guard. Please replace this splash guard to protect your clean equipment. The material for the splash guard must be smooth and easily cleanable