A92.5

DOMINOS PIZZA #8918

9020 ALBEMARLE RD, SUITE A2, Charlotte, NC 28227

Food Stands · NC permit/State ID 2060021373

Latest gradeA (92.5)

Last inspectedSep 15, 2026

Inspections on record25

On record sinceOct 7, 2013

Score history

Oct 7, 2013Higher is betterSep 15, 2026

Inspections & violations

Sep 15, 2026 A 92.5 · 9 violations

Inspector comments: FACILITY IS CURRENTLY VOLUNTARILY CLOSED, FACILITY WILL REOPEN ONCE THE WIC IS REPAIRED AND VERIFICATION VIA PICTURE AND VIDEO IS SENT TO EHS MICHAEL MORSCH. EHS WILL MAKE A RETURN FIELD VISIT TOMORROW TO ENSURE THAT PROPER COLD HOLDING IS BEING MAINTAINED.

#2 · Certified Food Protection Manager −1

Corrected during inspectionRepeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Shortly after the inspection began EHS observed nonfunctional WIC. PIC called the GM who then came to the store and is a CFPM. Ensure that a CFPM is present at the facility at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed a food employee was their hands for approximately 10 seconds. -CDI- EHS coached and discussed hand washing with the food employee, who then properly rewashed hands. Ensure proper handwashing is performed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed 2 wet rags sitting in the basin of the handwash sink upon arrival to the facility. -CDI- PIC removed the wet rags. Ensure hand sinks are used for handwashing only.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several metal baking pans with the accumulation of debris and grease present on the clean dish racks of the facility stored as clean. Ensure all dishes are clean to sight and touch. -CDI- Dishes moved to the wash basin of the 3-comp sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed WIC of the facility with an ambient temperature of 44F-45F. EHS and GM temped all foods in the WIC. All TCS foods that were above 41F were voluntarily discarded. Several foods were delivered earlier today and were either still frozen or still at 41F or below. Those foods were moved into the functioning external refrigeration. PIC called a service tech to come and repair the WIC and the facility voluntarily closed. Facility stated they will remain voluntarily closed until the WIC is repaired, and that PIC will send a picture and video of the foods in the WIC showing 41F or below for foods and 39F or lower for ambient air temperatures of the WIC. EHS will also make a return visit tomorrow morning and verify that the WIC is properly repaired. Ensure all TCS foods are maintained at 41F or less. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth present resting in the in the 3-comp sink area. Ensure that in use wiping cloths are held in properly concentrated sanitizer between uses.

#43 · In-use utensils: properly stored −0.5

Corrected during inspectionRepeat violation

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop for cornmeal with its handle resting directly a top the food. Ensure that scoop handles are maintained so that they are not in direct contact with foods. -CDI- Handle moved.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked metal containers on the clean dish rack. Ensure all equipment properly air dries prior to being stacked together.

#49 · Non-food contact surfaces clean

4-601.11(C ) 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. Observed non-food contact surfaces of the pizza prep line with build up of soil and debris. Observed prep area adjacent to the pizza oven with build up of soil and debris. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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Mar 13, 2026 A 96.5 · 6 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present in the facility at the time of the inspection. PIC who had CFPM has expired servsafe. Ensure that there is a CFPM present at the facility at all times of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several food items out of temperature in the pizza prep top of the facility. PIC stated that all foods in the pizza prep top were placed into the prep top 3 hours prior or sooner. Foods that were above 41F in the prep top were filled above fill lines by a substantial amount. EHS coached PIC on the fill lines located in the containers and to maintain TCS foods below those levels. -CDI- all foods above 41F were moved to the WIC and vented. All foods cooled down to 41F or below by the end of the inspection. Foods included: Pepperoni, Ham, Sausage Crumbles, String Cheese, Loaded Chicken, Penne, and Wings. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in direct contact with cornmeal in cornmeal container. Ensure that scoops are stored so that there handles are not in direct contact with the food. -CDI- PIC moved scoop so that it was no longer in contact with the food.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed 2 stacks of plastic containers that were stacked together while wet. Ensure that plastic containers are air dried prior to being stacked together.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door on the dumpster of the dumpster area open. Ensure that dumpster doors remain closed when not in use.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several wall joints and corners of baseboards throughout the facility where tiles are damaged and chipped. Ensure that base boards and chipping tiles are repaired or replaced. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of dark residue along wall behind 3-compartment sink. Observed food debris and residue present on the floors throughout the facility. Ensure that floors, walls, and ceilings are cleaned and maintained as clean.

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Nov 14, 2025 A 96.5 · 6 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed 2 employee drinks in th RIC on the shelf with retail food items. CDI PIC moved employee drinks.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sink in the employee restroom. CDI PIC provided soap.

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspectionRepeat violation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed 3 containers of pizza sauce with extended TPHC (8 hours) lacking a time stamp for either the discard or start time. -CDI- PIC stated that the pizza sauce was removed from cold holding when store opened at 10:00am this morning. PIC printed off time stamp for pizza sauce to be discarded at 6:00pm, following TPHC procedures. REPEAT

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Elmer’s glue stored above pizza sauce on the prep table and observed chemical spray bottle on the shelf with food. CDI PIC moved glue and spray bottle to back chem storage area.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed gap between handsink and wall in kitchen by WIC. Also observed soap dispenser detached from the wall in the employee restroom. Also observed the finish detaching from the wall corner next to the mop sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed buildup of dark residue along wall behind 3-compartment sink.

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Mar 10, 2025 A 98 · 3 violations

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed pizza sauce with extended TPHC (8 hours) lacking a time stamp for either the discard or start time. -CDI- PIC knew pizza sauce was removed from cold holding when store opened at 10:30am this morning. PIC printed off time stamp for pizza sauce to be discarded at 6:30pm, following TPHC procedures.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. - Observed rusted shelves on air drying rack for clean dishes at the dish pit area. Shelves in need of repair/replacement.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed gap between handsink and wall in kitchen by WIC. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed buildup of dark residue along wall behind 3-compartment sink.

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Nov 18, 2024 A 97.5 · 5 violations

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. -Observed pizza sauce cooling too slowly in WIC. Pizza sauce was prepared from room temperature at start of inspection and placed in large, deep plastic containers covered tightly with lid. Observed pizza sauce at 68F, and at 67F 30 minutes later. Pizza sauce was cooling at a rate of 0.03F/min. Minimum required rate of cooling is 0.12F/min. -CDI- PIC removed lid from pizza sauce and continually stirred to rapidly cool, because pizza sauce still had 3.5 hours to reach 41F. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser without label. CDI- PIC properly labeled the item. -No point escalation due to improvement from last inspection.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed pizza sauce cooling too slowly in WIC. Pizza sauce was prepared from room temperature at start of inspection and placed in large, deep plastic containers covered tightly with lid. Observed pizza sauce at 68F, and at 67F 30 minutes later. Pizza sauce was cooling at a rate of 0.03F/min. Minimum required rate of cooling is 0.12F/min. -CDI- PIC removed lid from pizza sauce and continually stirred to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-501.11 Maintain equipment in good repair. - Observed rusted shelves on air drying rack for clean dishes at the dish pit area. Shelves in need of repair/replacement.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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May 9, 2024 A 96.5 · 6 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy. CDI- EHS LEFT COPY For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#5 · Procedures for responding to vomiting & diarrheal events −0.5

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles without labels. CDI- Items labeled.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed rusted shelves at the dish pit area.

#55 · Physical facilities installed, maintained & clean

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Oct 27, 2023 A 93.5 · 5 violations

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM during majority of today’s inspection. PIC with CFPM arrived at end of inspection. -1-

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee turn faucet off with their bare hands after hand washing then proceed to food preparation. Observed non-compliance 2x after re-direction. CDI - Employee educated and re-washed hands. -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed pizza sauce cooling overnight in back RI cooler. Sauce temperature was 53 F. CDI - Employee voluntarily discarded sauce. -3- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed pizza sauce cooling over night in back RI cooler in a deep plastic covered container. CDI - Pizza sauce from yesterday voluntarily discarded.**No escalation of points due to notable improvement since previous inspection. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leaking at 3-compartment sink left water fixture. Repair. -0-

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May 2, 2023 A 96 · details not yet loaded