04A - Food Protection Certificate not held by supervisor of food operations.
04E - Toxic chemical improperly labeled, stored or used so that food contamination may occur.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
06B - Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.
10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
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