DOMINOS PIZZA health score and inspection history

Allow utensils to air dry before stacking.// Wet stacking of metal hotel pans.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// No certified manager on site.

JCDH 2.2 Provide food safety training for all food handlers as required.// No food handlers cards for multiple employees.

Allow utensils to air dry before stacking./ Wet stacking of plastic hotel pans.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// No sanitizer buckets set up at time of inspection.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and fly fan.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee bag in storage area.