CNM / First Choice 2023 Self-OER

Title Page

Extremes

Dough Management: No sheeted dough, no dough expired for 5 days, no green dough in use, not out of any size dough, not out of pan dough
No more than 4 non-dough expired products. 5 or more is -10
Any refrigeration unit over 50 degrees F / 10 degrees C that has food stored
Store Equipment excessively dirty / broken due to neglect - Includes walls, floors, ceilings, makelines, walk-ins, heat racks, ovens, screens, sandwich mats
Grooming / Uniform Issues: 3 or more employees is -10
Pest Control: Pest control not done on a 4-6 week basis, pest control documentation not posted, evidence of pests / rodents in store

Product (38 Points)

All products within shelf life and properly dated - Labels MUST be facing outward.
Refrigeration in spec - Walk-in (33-38), Makeline Cabinet / Rail (33-41), Soda Coolers (33-43) Any other coolers (33-41). All products above 42F for more than 2 hours DISCARDED.
Monthly Pest Control Service in Place
Proper End Bake Temps - All products MUST be at least 165F
Store Personel maintain proper appearance and hygiene standards
Proper Hand Washing, sanitizing, dishwashing procedures followed. Supplies adequately stocked and readily accessible.
All food contact surfaces, smallwares, and utensils clean and sanitized.
Proper food and beverage handling procedures in use - no bare handed contact with post-bake!
Food packaging products, food contact surfaces, equipment and chemicals protected from cross-contamination and stored off of floor
Sanitizer with-in proper range

Domino's logo apparel (hats, shirts, shorts/pants/skirts, and outerwear) worn properly and represents a positive brand image
Aprons must be clean and worn durin food preparation, and NOT outside the store
Hot bags are clean and free of debris
Store Wall, floors, baseboards, and equipment are clean and free of dirt and debris
Customer area walls, floors, and baseboards are clean and free if dirt and debris
Customer area seating, counter, and surfaces are clean, sanitized and free of dirt and debris
Restrooms are clean, sanitary, and fully stocked
Walk-in is clean, free of debris, mold and mildew
Makeline and additional refrigeration units are clean, free of debris, mold, mildew
Store setup properly during operational hours
Parkinglot and entryway sidewalk are free of debris and windows and windowsills are clean
Bake-wares clean and free of excessive carbon build-up
Oven catch trays, oven exterior, and heat rack are free of built-up debris
Delivery vehicles represent positive brand image

Store Ceiling, T-Bars, ad vents are clean and not broken, chipped or cracked.
Store walls, floors, and baseboards are not broken, chipped or cracked
Hand sinks operational and handwashing reminder signage is present
Customer area seating, counter and tables are not faded, broken, chipped or cracked
Restrooms and fixtures are not broken, chipped or cracked
Parking lot, entryway sidewalk, and customer facing store exterior are clean and not damaged
Signage is clean, properly illuminated and not damaged
Refrigeration and/or HVAC units operational, not broken, chipped, or cracked and free of rust
Calibrated thermometers available
Small-wares and utensils are not broken, chipped or cracked
Bake-wares are not damaged
Oven fingers and hood clean and free from excessive grease buildup and yellowing. Oven, hood, and heat rack are operational
Sufficient number of hot bags available and are not torn, faded or melted
Calibrated, working scales and product job aids available
Caller ID is installed and working
Safe, Tills, and drop boxes are present, operational and secured

Delivery experts making drops (cash drop OR lock box), carrying less than $20
Security Callbacks are completed for new and suspicious orders, and for orders where caller ID is unavailable
Safe in use and deposit procedures followed
No more than $150 in front till
Safety equipment in use and store personnel delivering safely to customers