Handwashing Facilities With Soap and Towels Provide an approved hand drying device such as paper towels or a hand dryer at all hand wash sinks at all times. No paper towels was observed at the hand wash sinks next to the food prep station.
Toxic Items Properly Labeled/Stored/Used "Properly store all toxic, poisonous materials. Observed various chemical spray bottles used by cleaning stored above pizza sauce, dipping sauce, and pizza boxes on the side of two storage racks. Store all chemical working containers below and away from all food, equipment, utensils, linens, single-use and single-service items at all times."
Manager Demonstration of Knowledge/Certified Manager Send at least two or more employees to an approved food manager safety class such as www.learn2serve.com or www.servsafe.com. At least one trained food manager is required to be on duty at all times during food operation hours. A trained food manager was not onsite during the start of the inpsection and one did not arrive at the store until the end of the inspection.
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