DOMINO'S

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Single-use items (cups, straws, to-go containers) stored or handled improperly.

Restrooms not clean, stocked, or maintained as required.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Garbage overflowing or uncovered, or the premises not maintained.

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Missing or expired food manager certification, or employee food-safety training not documented.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Single-use items (cups, straws, to-go containers) stored or handled improperly.

Restrooms not clean, stocked, or maintained as required.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.