Domino's - Stevens Point

Year by year

Inspections

1. Apr 27, 2026 Routine · 4 priority, 6 core, 1 repeat
   • Serious Priority

     EQUIPMENT, FOOD CONTACT SURFACES, NONFOOD CONTACT SURFACES, AND UTENSILS SOILED

     Food prep surfaces, dough table, make line, counters are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11(A)

   • Serious Priority

     CERTIFIED FOOD MANAGER – REQUIREMENT

     There is no certified food manager for this establishment.

     Correction: Provide a certified food manager and post certification in the food establishment within 90 days. Note: certification currently posted in establishment is from an employee that no longer works for establishment.

     Code [A] 12-201.11

   • Serious Priority

     COOKING AND BAKING EQUIPMENT - NOT CLEANED

     The pizza oven crumb trays are soiled with food debris.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code [A] 4-602.12

   • Serious Priority

     HANDWASHING FACILITIES - DIRTY

     The employee handwashing sink is dirty.

     Correction: Clean and maintain handwash facilities daily and more often as needed.

     Code [A] 6-501.18

   • Not serious Core

     TEMPERATURE MEASURING DEVICES – LOCATION, EASILY READABLE

     A thermometer is not provided in the pizza prep line cooler.

     Correction: Provide a thermometer in pizza prep cooler.

     Code 4-204.112

   • Not serious Core

     SYSTEM MAINTAINED IN GOOD REPAIR (REPAIRED)

     The spray arm facuet at the warewashing sink is leaking.

     Correction: Repair the spray arm faucet to good repair.

     Code 5-205.15

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The flooring throughout kitchen is dirty and requires cleaning.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

   • Not serious Core Repeat

     DRYING MOPS

     Floor mop is not hung up after use.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

   • Not serious Core

     TOILET MAINTENANCE

     The public toilet room requires cleaining.

     Correction: Provide public toilet rooms with a supply of toilet tissue available at each toilet and maintain clean and in good repair

     Code 8-201.17

   • Not serious Core

     HANDWASHING FACILITIES

     Hot water faucet at the handwashing sink in the public restroom does not provide 15 seconds of flow when activated.

     Correction: Provide hand washing facilities in the men’s and women’s public toilet rooms that are equipped to provide water at a proper temperature; provided with soap and single use hand drying devices.

     Code 8-301.11

2. Jun 23, 2025 Routine · 1 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Super San sanitizer is not being used according to EPA registered label use instructions and is at <100 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Note: Concentration was adjusted to achieve 200 ppm quaternary ammonium.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review using time as a public health control for pizza sauce held out of temperature control at ambient temperature.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core Repeat

     DRYING MOPS

     Wet mops stored in basin of mop sink.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

3. Apr 8, 2024 Routine · 1 priority, 2 core
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The dishmachine is not providing chlorine sanitizer in the final rinse cycle. Equipment and utensils are not being sanitized.

     Correction: Repair dishmachine to provide 50-100 ppm concentration of chlorine sanitizer. Do not use machine until service repair is completed. Wash equipment and utensils in manual warewashing sinks.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     DRYING MOPS

     A wet mop is stored in the basin of the mop sink.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16