Doughboys Pizza

Year by year

Inspections

1. Apr 10, 2026 Re-Inspection · Reinspection Required

   No violations cited.

2. Apr 2, 2026 Routine Inspection · Reinspection Required

   No violations cited.

3. Nov 26, 2024 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING - Not Corrected

     Pizza toppings and marinara sauce are not dated.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     Multiple ceiling tiles are dirty and in disrepair. Tiles by the dish area are missing.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

4. Nov 15, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces (bottoms of prep coolers, sides of pizza oven and fryer) are dirty.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Noodles, ricotta cheese, pepperoni are missing a date-mark. French onion soup dated 10/19.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Smaller open top chest freezer doesn't self close, the top is broken and has cracked plastic. The gasket to the walk-in cooler is in disrepair. The kenmore stand-up cooler has heavy ice buildup on shelves.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Multiple ceiling tiles are dirty and in disrepair. Tiles by the dish area are missing.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Utensils are not being sanitized.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (chlorine) is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     Veggie pizza in hot display is at 123F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Food items in large pizza topping cooler are above 41F. (Cheese 49F, Sausage 54F, Pepperoni 49F) Marinara sauce on counter is 45F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Not serious Good Retail Practice

     VENTILATION - HOOD FILTERS

     Hood filters are dirty. Side area under the ventilation hood has dust build-up.

     Correction: Design and mark filters and other grease extracting equipment so they can be easily removed for cleaning and replacement.

     Code WFC 4-202.18

5. Sep 12, 2023 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Flour and sugar is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The design of the floors, walls or ceiling are not easily cleanable. There are holes in the wall above smaller prep cooler. The floor tiles by the dishwasher and sink are not smooth and absorbent.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice Corrected on site

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Canning equipment and other equipment stored in the food establishment is unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thin metal-stem thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Bottle with bleach water is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11