Domino's Pizza #2062

Year by year

Inspections

1. Sep 21, 2026 Follow Up · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 81°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watch on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core Repeat

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Intake air ducts on ceiling are soiled with dust buildup.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

2. Sep 10, 2026 Routine · 1 priority, 1 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Spinach in the left prep cooler is cold held at 50°F. Operators moved the spinach to an operating cooler during the inspection to correct this. The top portion of this prep cooler is known to have problems holding temperature.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 81°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watch on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The prep coolers on the pizza prep line are not maintained in good repair. Both prep coolers have a buildup of condensation inside the lower portion of the units, resulting in built up water/rust (right) and built up ice (left). The upper portion of the left prep cooler is not keeping foods under 41 degrees at this time. Operators state that a technician had come by recently to evaluate the cooler and determined new parts were needed. Operator moved the spinach to the lower portion of the prep cooler and stated all other TCS items will be used within four hours. They have been instructed to continue this practice until the cooler has been fixed.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Intake air ducts on ceiling are soiled with dust buildup.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. Sep 25, 2025 Routine · 2 priority foundation, 3 core, 1 repeat
   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink near the front prep area is at 69°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the dish pit is unavailable for proper handwashing. It is blocked by brooms, buckets and chemicals.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     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 [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Corn meal 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 3-302.12

   • Not serious Core

     PUBLIC RESTROOMS - HANDWASHING FACILITES - EQUIPPED

     Hot water in the handwashing facilities does not reach a temperature of 85 degrees. Temperature is at 68 degrees.

     Correction: [Describe].

     Code 8-301.11

4. Dec 4, 2024 Routine · 1 priority, 2 core, 1 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     PRIORITY: Employee was observed touching the ready to eat pizza with their bare hands when the pizza was being sliced. Education was provided during the inspection. Employee agreed to avoid touching ready-to-eat food with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • 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 Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     REPEAT: The filter vents of the pizza oven were visibly soiled with dust accumulation.

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

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The top shelf where pizza boxes are stored was visibly soiled with dust and debris.

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

     Code 4-601.11 (C)

5. Nov 15, 2023 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     PRIORITY: The quat sanitizer spray bottle was not labeled. Operator labeled the quat sanitizer spray bottle during the inspection.

     Correction: Provide labels for poisonous or toxic materials used in the food establishment.

     Code 7-101.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The exhaust fans of the pizza oven were visibly soiled with dust accumulation.

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

     Code 4-601.11 (C)