DOMINOS health score and inspection history

JCDH 2.2 Provide food safety training for all food handlers as required.// Provide FH cards for all employees.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.// Hand sink next to 3 compartment sink reached 94F.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Restroom floors soiled with residue.// Fans covers in WI cooler soiled with dust.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Clean shelving throughout kitchen.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Utensil handle stored touching cornmeal.