DOMINO'S PIZZA # 3256

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

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

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Clean equipment and utensils stored improperly or not air-dried.

Garbage overflowing or uncovered, or the premises not maintained.

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

Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.

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

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

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

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

Clean equipment and utensils stored improperly or not air-dried.

Other conditions related to sanitary and safe operation.

Water not safe, or hot (100°F) and cold water not available under pressure.

Water not safe, or hot (100°F) and cold water not available under pressure.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Clean equipment and utensils stored improperly or not air-dried.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

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

Other conditions related to sanitary and safe operation.

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

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.

Clean equipment and utensils stored improperly or not air-dried.

Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.