Domino's

Personal cleanliness — Inspector Note: Observed employees handling and preparing food items without hair restraints. PIC stated that they do not have visors or hairnets. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the plastic in the container for the dirty pizza grid trays broken (by pizza oven). The plastic must be replaced. 511-6-1.05(2)(c) - Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces. 1. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (iii) Free of sharp internal angles, corners, and crevices; Pf (iv) Finished to have smooth welds and joints; Pf and (v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods: (I) Without being disassembled, Pf (II) By disassembling without the use of tools, Pf or (III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf 2. The requirement in paragraph 1(v) of this subsection does not apply to cooking oil storage tanks, Distribution lines for cooking oils, or beverage syrup lines or tubes.

Nonfood-contact surfaces clean — Inspector Note: Observed a tray underneath the dishwasher in need of cleaning due to a heavy build up of old food accumulation. Observed the splash guard behind the 3-compartment sink in need of cleaning due to old food accumulation. Observed shelves with build up by the corn meal container. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed the caulking around the 3-compartment sink in need of removing and recaulked due to black mold accumulation. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Plumbing installed; proper backflow devices — Inspector Note: Observed the cold water handle broken on the handwashing sink by the pizza make table. Observed the handle broken on the 3-compartment sink for the sanitizer compartment. PIC had to prop a box underneath the sink to ensure the handle hold the water in the sink. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a ceiling tile missing in the mop closet room. The ceiling tile must be replaced.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed the vent by the back door in need of cleaning due to a thick accumulation of dust build up.

Certified Food Protection Manager — Inspector Note: Observed the current certificate posted in the store for "William Booth" not valid. PIC stated that William Booth no longer works for this location. PIC was advised to remove the certificate. Someone that works at this location is required to register and pass the test to become a certified food safety manager within 30 days. The certificate must be email to [REDACTED EMAIL] by December 18, 2025. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dishwasher filled with old food accumulation, a thick black mold like build up, and water. It also has a very foul odor. PIC stated that the facility no longer uses the dishes, but there is no sign stated that the dishwasher is not in use. If the dishwasher will remain in the facility it must be cleaned often. A sign must also be placed on the dishwasher stating "Do not Use". The dishwasher must be cleaned within the next day by 11/19/25. Pictures must be submitted via email to [REDACTED EMAIL] showing that the dishwasher has been cleaned by 5PM on 11/19/25. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Toxic substances properly identified, stored, used — Inspector Note: Observed (2) chemical bottles hanging on the handwashing sink by the make table and (4) chemical bottles hanging on the front handwashing sink. Once used all chemicals must be returned to the designated area. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P