Restaurant · Wake County, NC

Dominos #8903

Name: Dominos #8903
Address: 1183 W Chatham St, Wake County, NC

1183 W Chatham St

Last inspected Aug 27, 2026 · View Map ↗ · Compare ↗

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Score 97

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Aug 27, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The PIC is not a certified food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager. CDI-Link of approved courses listed here; and sent to PIC via email: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/AlLdirectoryListing?menuID=8&prgID=8&statusID=4&_gl=1*1dtdzpo*_gcl_aw*R0NMLjE3NTE5ODU1OTEuRUFJYUlRb2JDaE1JNHV1WDRiNnRqZ01WTjdoYUJSM1VJUThwRUFBWUFpQUFFZ0lvM2ZEX0J3RQ..*_gcl_au*NTk4NDA3MDMyLjE3NDc2NzA2NjguMTQzNjUxODYwNS4xNzQ3NjcwNzIwLjE3NDc2NzA3MTk.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (Core); The backsplash; sprayer; and inside of all compartments of the 3-compartment sink are soiled. Clean the 3-compartment sink at least once per day; and maintain it clean as needed; to prevent re-contaminating equipment and utensils. Increase cleaning frequency.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); Shelves throughout facility are soiled. The rolling rack is soiled. The fan covers in the walk in cooler are dusty. Maintain non-food contact surfaces of equipment clean. Increase cleaning frequency.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.18 Cleaning of Plumbing Fixtures (Core)Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18 Cleaning of Plumbing Fixtures (Core); Both hand washing sinks had food and other residues on the handles and inside of sinks. The toilet and sink in the restroom were soiled. Maintain sinks and toilets clean. Increase cleaning frequency.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 27, 2026 · Original Source

1 - Inspection

Mar 23, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority foundation); Cooked chicken breast and wings opened from commercial packaging were held overnight; and not marked with opening date. Ensure all refrigerated; ready to eat; TCS foods held more than 24 hours are marked with the preparation or opening date; and are discarded within 7 days of that date. CDI-Foods were voluntarily discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Rolling rack next to the hand washing sink; and the interior of the pizza oven were dusty and soiled. The shelves in the walk in cooler had some moderate food spillage; and the fan covers on the compressor were dusty. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency of these areas.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (Core); The wall behind the 3-compartment sink has a bit of black growth starting. Maintain walls clean. Clean the wall behind the sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 23, 2026 · Original Source

1 - Inspection

Jul 8, 2025

Score 96

Official score: 96 · Understand this area’s scale

2 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); A few items in the top of the make line cooler were holding above 41F. Shredded cheese was 45F; and sliced provolone stored above the fill line was 50F. The ambient air of the unit was 41F. Manager was unable to adjust the unit colder. TCS foods must be stored at 41F or below. CDI-Provolone was voluntarily discarded. Ice was added to top of unit. Service request was made. PIC agreed to track temperatures; and discard food within 4 hours if unit temperature cannot hold food at 41F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 8, 2025 · Original Source

1 - Inspection

Sep 27, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

minorCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager training is needed. Consider the ServSafe class.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3-501.16 Several food temperatures in the top of the pizza make line refrigerator are above the required 41 degrees F. Chicken tenders are 49FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 Several food temperatures in the top of the pizza make line refrigerator are above the required 41 degrees F. Chicken tenders are 49F; in a plastic pan and full (above the fill line). Ice accumulation and water inside indicate possible problem too. Manager agrees to put in a service request to the have the refrigerator serviced.

In plain English

More about food kept at an unsafe temperature

minorCode —Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Employees preparing pizza are wearing black bracelets (string and rubber in appearance). Remove jewelry on hands and arms while preparing food.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 4-101.11 (A) - (E )Guide sticker on the preparation table in the back is peelingCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.11 (A) - (E )Guide sticker on the preparation table in the back is peeling; scored; collecting unclean material; etc. Food contact surfaces shall be Durable; Smooth and easily cleanable; and Resistant to damage. Remove the sticker and provide a smooth and easy to clean surface.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) Sanitizing compartment of the sink has a tacky; unclean residue. Clean the sink daily with detergent. . . Hose dispensing solutions into the sink has a black microbial growth. Clean hoses and attachments at the sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16 (C )No trash can is available at the handwashing sink where employees are preparing pizzas and handling food. Provide waste bins in required areas including at handwash sinks.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Sep 27, 2024 · Original Source

1 - Inspection

Feb 21, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Salad was maintained beyond pre-determined disposition date (02/20/2024). Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: Salad was voluntarily discarded by person in charge.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No certified food protection manager onsite during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI: Provided resources for acquiring food protection manager certification.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Provolone cheese in pizza make line was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Provolone cheese was split and placed below fill lines of containers.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 21, 2024 · Original Source

1 - Inspection

Dec 6, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Bottle of sanitizer did not have a label. Working containers of toxic materials and sanitizers shall be individually labeled. CDI: Label added.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Stack of single service lids were not inverted. Single-service articles shall be stored using means that afford protection from contamination. Store single service items inverted or under covering.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Make line unit condenser is leaking. Equipment shall be maintained in a state of good repair. Repair condenser.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Dec 6, 2023 · Original Source