DOMINOS

3 findings recorded on Sep 24, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Equipment food-contact surfaces and utensils shall be clean to sight and touch. At the time of inspection ,the food contact surface of multiple metal pans were observed encrusted with old food particles and wet and stored double stacked on drying rack in dishwashing area of establishment.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Equipment food-contact surfaces and utensils shall be clean to sight and touch. At the time of inspection ,the food contact surface of multiple metal pans were observed encrusted with old food particles and wet and stored double stacked on drying rack in dishwashing area of establishment. Person in charge was advised to rewash, rinse and sanitize said pans and arrange to allow for air drying to prevent contamination of food by end of day. New Violation. Correct By: 09/24/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Sep 24, 2026

2. Violation recordedItem 6-1A ↗

   Cold holding

   Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. At the time of inspection, multiple Time/Temperature Control for Safety Foods tested above 41F in top area of pizza prep top reach in cooler. (See asterisk *** in Temp Log). As per person in charge food items were taken directly from walk in cooler 4 hours prior to inspection and placed in said area .Ambient temp of top area was 47F after 30 minutes and bottom area tested at 40F. Corrected on Site: Person in Charge discarded said food items and placed a call to owner to have unit serviced. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Repeat violationItem 18 ↗

   Pest control

   Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1.

   Inspector’s full note

   Inspection item: Insects, rodents, and animals not present

   Code 511-6-1.07(5)(k)

   Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. At the time of inspection, five (5) fruit flies were observed on wall next to hand wash sink in the front food preparation area. Person in charge was advised to have a Licensed pest control company service the establishment and to send invoice to inspector via email by 9/30/26. Repeat Violation. Correct By: 09/30/2026

   Official report · Item 18 ↗

   Correction status not recorded

   Correct by Sep 30, 2026

Correction status comes from the dated report. Later changes may not be recorded here.