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DOMINO'S

2401 N CLYBOURN AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

DOMINO'S has been inspected 6 times by Chicago Department of Public Health since December 21, 2016. The most recent inspection, on July 8, 2022, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on November 22, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 3 separate inspections, most recently on July 8, 2022. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 2 separate inspections, most recently on September 7, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on July 8, 2022. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 8, 2022. For example: HANDS CLEAN & PROPERLY WASHED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE AVAILABLE POSTED ONSITE, WHILE TCS FOODS, CHICKEN, SAUSAGE, AND CHEESE, ARE BEING PREPARED AND SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TINES. PRIORITY FOUNDATION 7-38-012 NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE FOR PRESENT EMPLOYEE ON DUTY, WHILE TCS FOODS, CHICKEN, SAUSAGE, AND CHEESE, ARE BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE SAID CERTIFICATE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE HANDLING COMPUTER FOR COSTUMER'S ORDERS,IN AND OUT FROM WALK-IN COOLER HANDLING NON-FOOD ITMES AND WITHOUT HAND WASHING WORKED ON DOUGH AND WITH BARE HANDS GRABBED FOOD INSIDE THE COLD PREP COOLER:SLICED HAM, CHEESE,PEPERONI ETC TO PUT ON TOP THE PIZZA. INFORMATION GIVEN ON HANDWASHING AND FOOD GLOVES.INSTRUCTED MUST WASH HANDS BEFORE GLOVE HANDS AND EVERY POSSIBLE CONTAMINATION AND WHEN EMPLOYEE'S REPORT FOR DUTY. PRIORITY VIOLATION 7-38-010.CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DEBRIS ON FLOOR UNDER THREE COMPARTMENT SINK,AROUND GREASE TRAP.CLEAN AND MAINTAIN
  3. Canvass

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE AVAILABLE POSTED ONSITE, WHILE TCS FOODS, CHICKEN, SAUSAGE, AND CHEESE, ARE BEING PREPARED AND SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TINES. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • SMELLED FOUL ODOR COMING FROM GREASE TRAP UNDER 3-COMP SINK IN DISH AREA. INSTRUCTED TO REMOVE ODOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD DEBRIS FROM FLOORS THROUGHOUT PREP AREA, INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN DUST FROM CEILING & WALL VENTS THROUGHOUT FACILITY, INSTRUCTED TO MAINTAIN.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL FOOD CONTAINERS WHEN FOOD HAS BEEN REMOVED FROM IT'S ORIGINAL PACKAGING; FRONT AND REAR PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DISCONTINUE USE OF SODA CRATES AS STORAGE RACKS, INSTALL PROPER STORAGE RACKS AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRIS FROM INTERIOR CONTACT SURFACES OF PREP COOLERS, STORAGE COMPARTMENTS, AND LOWER SHELVES ON PREP TABLES IN FRONT PREP AREA. INSTRUCTED TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN DIRT AND FOOD DEBRIS FROM FLOORS THROUGHOUT FRONT AND REAR PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN DRIED FOOD FROM WALLS NEAR 3-COMP SINK IN REAR PREP. CLEAN DUST ACCUMULATION FROM FAN GUARDS IN WALK IN COOLER & FREEZER. ALSO, CLEAN DUST ACCUMULATION FROM CEILING VENTS MENS AND WOMENS TOILET ROOMS. INSTRUCTED TO MAINTAIN.
  5. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED VENTILATION ABOVE THE PIZZA OVEN NOT WORKING.INSTRUCTED TO PROVIDE WORKING VENTILATION ABOVE THE PIZZA OVEN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED BUILDING CONSTRUCTION MATERIALS ON THE PREMISES.INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND MAINTAIN.
  6. License

    0 infractions

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