Popular Pizza Chain Restaurant Receives D Health Inspection Grade

A popular pizza restaurant has not performed well during its health inspection.Photo byOleg IvanovonUnsplash

You almost always know what to expect when it comes to chain restaurants. This isn’t just what is on the menu but also how clean it is. Unlike stand-alone restaurants or mom-and-pop shops, chain restaurants have specific rules for keeping the restaurant clean. Additionally, safeguards are in place, making it possible for the brand to strip a franchise holder of the business if it doesn’t perform well during health inspections. It is why the vast majority of chain restaurants perform exceptionally during inspections. But not all of them. This includes one Phoenix-area pizza chain restaurant that received a D on its most recent inspection.

On September 9, Domino’s Pizza at 1635 East Baseline Road in Phoenix was visited by the county health department. Of the five other visits on record, this Domino’s location only received one total Priority Violation. However, during the most recent inspection, the restaurant received three Priority Violations at the same time. 

A Priority Violation is one that directly contributes to the increased chance of foodborne illness or injury. In addition to the three Priority Violations, the East Baseline Domino’s received three additional Priority Foundation Violations.

The first issue, while not a Priority Violation, was a repeat violation. The restaurant did not have a Certified Food Protection Manager or certificate on hand. This is rather surprising for a chain restaurant to not have such a certification available. And, as a repeat violation, this is not the first time the restaurant has failed to have such an individual or their certification present. 

As for the first Priority Violation, the inspector watched as an employee working on the make-line grabbed their personal phone out of their pocket, then put it back and began handling food and equipment without washing their hands. The employee was asked to wash their hands and complied. 

Two pans of chicken wings were found sitting on a tabletop, each with temperature readings in the low 50s. Food inside of walk-in coolers must not exceed 41 degrees and hot-holding food must not dip below 135. The staff indicated the chicken wings had been sitting out for a long time, so both pans were discarded at the time of the inspection.

Inside Out, a chemical degreaser was found sitting directly above the sauces. The chemical was removed and the staff was instructed to keep all toxic materials in proper storage and away from all foods. 

Also during the inspection, an employee with nail polish was found handling food without gloves. While the food was still to be cooked, the individual was asked to wear gloves due to the nail polish and the possibility of chipping polish into the food.