Domino’s Pizza #5715 received a score of 80 and a grade of B during a Georgia Department of Public Health inspection conducted November 3, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Domino’s Pizza #5715
Location: 705 S HIGHWAY 42 MCDONOUGH, GA 30253, Henry County
Inspection date: November 3, 2026
Inspection purpose: Routine
Score and grade: 80/B
Inspector: Sabrina Young
Permit number: 075-11-FSVC-008981
Inspection findings
17B – garbage/refuse properly disposed; facilities maintained
Rule citation: 511-6-1.06(5)(r),(s) – frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; receptacles or vehicles, removal from premises in approved manner (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed the dumpster pad with excessive debris and trash around the dumpster. The pad must be cleaned to reduce attraction of pests and animals. 511-6-1.06(5)(r),(s) – Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. (s) Receptacles or Vehicles. Refuse, recyclables, and returnables shall be removed from the premises by way of: 1. Portable receptacles that are constructed and maintained according to law; or 2. A transport vehicle that is constructed, maintained, and operated according to law.
17C – physical facilities installed, maintained, and clean
Rule citation: 511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed holes around the wiring that is stored above the heat lamp. Observed the floors in need of cleaning in the walk in cooler, dishwashing area, and on the make line especially in the area where the safe is. Observed a thick black accumulation on the wall behind the 3-compartment sink that must be cleaned. 511-6-1.07(5)(a),(b) – Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf
17D – adequate ventilation and lighting; designated areas used
Rule citation: 511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed employee food item stored in the reach in cooler above a box of bone in chicken wings. All employee’s food items should be stored in a designated area so that it will not cause contamination of the food that is being served. 511-6-1.07(4)(b) – Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.
1-2B – certified food protection manager
Rule citation: 511-6-1.03(3)(a) – food safety manager certification (pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed the certified food safety manager certificate posted in the facility expired on 6/25/24 and the employee “Tyler Patrick” no longer employed at the facility. PIC stated that he will be taking the test soon. A CFSM must be obtain within 30 days. 511-6-1.03(3)(a) – Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf
2-2D – adequate handwashing facilities supplied & accessible
Rule citation: 511-6-1.07(3)(b) – hand drying provision (pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed no paper towels at the handwashing sink in the dishwashing area. 511-6-1.07(3)(b) – Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf
6-2 – proper date marking and disposition
Rule citation: 511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed a box of mushroom expired in the reach in cooler. The box expired on 11/2/26. The mushrooms were discarded (COS). 511-6-1.04(6)(h) – Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P
12B – personal cleanliness
Rule citation: 511-6-1.03(5)(j) – hair restraints (c)
Official point value: 3
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed food employees not wearing proper hair restraints while preparing food. Employee observed having loose hair while wearing a sun visor. The sun visor is not effectively restraining hair. PIC advised that employees are not only required to wear hats or visors, but something effective to restrain hair. PIC advised that hair must be effectively restrained. Hair restraints must be obtained by 11/4/26. 511-6-1.03(5)(i) – Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Observed employee with ineffective hair restraint.
12B – personal cleanliness
Rule citation: 511-6-1.03(5)(g) – jewelry (c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed one of the cooks wearing a watch and bracelet during food preparation. PIC advised that employees are not allowed to wear jewelry with the exception of a plain wedding ban. CA: Jewelry was removed during the inspection (COS). 511-6-1.03(5)(g) – Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
12C – wiping cloths: properly used and stored
Rule citation: 511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Official point value: 3
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed a wet wiping cloth stored on the make table. All wet wiping cloths must be returned back to the sanitizer bucket. 511-6-1.04(4)(m) – Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.
13A – posted: permit/inspection/choking poster/handwashing
Rule citation: 511-6-1.02(1)(f)(1) – permit, displayed (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed the current food service report not posted in the facility. 511-6-1.02(1)(f)(1) – Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Rule citation: 511-6-1.05(6)(a) – good repair & proper adjustment (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed the handwashing sink on the make line in need of sealing to the wall. 511-6-1.05(6)(a) – Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
15C – nonfood-contact surfaces clean
Rule citation: 511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed several nonfood contact surfaces in throughout the kitchen in need of cleaning (vents on the motor of the walk in cooler, shelves on rollers in the walk in cooler, employee’s food container, and the container for the pizza grids at the end of the oven). All items contained a thick accumulation of old food and build up that must be cleaned. 511-6-1.05(7)(a)2,3 – Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
17A – toilet facilities: properly constructed, supplied, cleaned
Rule citation: 511-6-1.07(5)(i) – closing toilet room doors (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed the employee restroom missing a self closing device on the door. A self closing device must be added to the door by 11/5/26. Submit a completed work order by 11/5/26. 511-6-1.07(5)(i) – Closing Toilet Room Doors (C) (i) Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed.
17A – toilet facilities: properly constructed, supplied, cleaned
Rule citation: 511-6-1.07(3)(e) – toilet tissue, availability (pf)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed no toilet tissue in the employee’s restroom. PIC stated that tissue came on the truck today. 511-6-1.07(3)(e) – Toilet Tissue, Availability (Pf) (e) Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet. Pf
General inspector comments
Inspection conducted with EHS III, Keundra Golden. New allergen rules discussed with the PIC.
About the report
The Georgia Department of Public Health report documents conditions observed during this inspection. The score should not be interpreted as a guarantee of conditions before or after the inspection.
Marcus Jones
News Now Georgia
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