✓!

Domino's Pizza

October 8, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings3

← Back to the current restaurant page

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED INADEQUATE HAND WASHING FACILITIES FOR STAFF NOT MAINTAINED AT THIS TIME.OBSERVED NO COLD RUNNING WATER AT FRONT PREP AREA HAND SINK.INSTRUCTED TO USE ADDITIONAL HANDSINK IN PREP AREA TO WASH HANDS.COLD RUNNING WATER WAS RESTORED AFTER INSPECTION AT HAND SINK.MUST REPAIR AND MAINTAIN.(CRITICAL 7-38-030).
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED IMPROPER TEMPERATURE OF FRONT LINE PREP COOLER AT 46.9F.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED IMPROPER TEMPERATURES OF READY TO EAT AND FULLY COOKED FOODS ON FRONT LINE PREP COOLER SUCH AS HAM 44.9F-45.1F,STEAK 44.3F-45.6F,GRILLED SLICED CHICKEN 44.9F-46.9F,BREADED CHICKEN 44.7F,CHICKEN NUGGETS 44.0F,SAUSAGE 45.9F,46.7F,47.4F,44.8F,PASTA 48.1F.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.MUST HAVE COLD FOODS AT 40.0F OR BELOW.PRODUCT WAS DUMPED AND DENATURED.APPX.20LBS. $152.(CRITICAL 7-38-005A)
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE READY TO EAT AND FULLY COOKED FOODS,COOKING OF PIZZA,(CHICKEN,HAM,SAUSAGE,)ETC.ARE BEING PREPARED,HANDLED AND SERVED AT THIS TIME.MUST PROVIDE A CERTIFIED MANAGER ON DUTY AT ALL TIMES.(SERIOUS 7-38-012)
code 21
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: OBSERVED NO INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS TO VIEW AT THIS TIME FROM PREVIOUS INSPECTION.A NEW SUMMARY REPORT GIVEN AND POSTED AT THIS TIME OF INSPECTION.(SERIOUS 7-42-010B)
code 28
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL BULK FOOD STORAGE CONTAINERS.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN FOOD BUILD UP ON ALL SHELVING UNITS AND AT SERVICE COUNTERS,UNDER SIDES OF PREP TABLES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN FLOOR UNDER,AROUND ALONG WALL BASES THROUGHOUT INCLUDING WALK IN COOLER..
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST REPLACE MISSING WALL BASES AT FRONT SERVICE COUNTER NEAR REGISTER.
code 35

What changed since the previous inspection?

Compared with Pass on May 6, 2014: 9 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in East Garfield Park

See every restaurant in East Garfield Park →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.