Domino's OER 25/75/45 (2020)

Refrigeration and Product Temperatures in Specification (3 Points)

Walk-in temperature within specification (33°F-38°F/1°C-3.3°C)

Makeline bin and cabinet temperature within specification (33°F-41°F/1°C-5°C)

Beverage cooler temperature within specification (33°F-45°F/1°C-7.2°C)

Additional refrigeration units temperature within specification (33°F-41°F/1°C-5°C)

All products held at 42ºF or higher for more than 2 hours will be discarded

Proper Hand Washing (3 Points)

All hand sinks properly stocked with antibacterial/antimicrobial soap, single use towels, hot and cold running water and must be fully operational

All Team Members following proper hand washing procedures and/or using instant hand sanitizer when needed

If auto hand dryer is in use, it must be placed at least 2 feet from open food surfaces

Sanitation Procedures Followed (3 Points)

All surfaces and utensils that come in contact with a finished product must be cleaned and sanitized every two (2) hours to reduce harmful bacteria levels

Proper wash, rinse, and sanitizing procedure is followed

Sanitizer agent test strips must be available and correct concentration level of sanitizing agent must be used

The food preparation/cleaning area and all utensils used for food preparation and handling (counters, sinks, etc.) must be properly cleaned and sanitized after each use

All products must be stored 6” (15.2cm) from the floor on racks or 4” (10.1cm) from the floor on dollies

All open products must be stored in clean, sanitized, and NSF-approved containers with an airtight lid

A calibrated thermometer is required to be in all coke cooler units, walk-in coolers, walk-in cabinets, one makeline bin, and makeline cabinet

No “Ready to Eat” products touched with bare hands

All squeeze bottles, containers and bins are properly washed and sanitized before being refilled

Old Sauce must not be transferred into new sauce container

Insect light traps must be placed outside of customer view and at least 10 feet (3m) from production/preparation areas. Fly strips are prohibited.

Empty dough trays may not be stored outside the store unless secured in an enclosed storage area

Products within Shelf Life (3 Points)

All products within shelf life

All products must be properly dated with an expiration date

The store must use a Day Dot dating system or a comparable system for managing its food product

When dating opened food product, Day 1 must be counted as the preparation date regardless of the time of day

Opened food product must have the labeled expiration date facing forward in the walk-in cooler/cabinets

Food product must be discarded at the end of the store’s business day on the use-by date/time label

Proper End-Bake Temperatures (3 Points)

All product temperatures out of the oven must be at least 165°F (73.88°C)

Monthly Pest Control Service in Place (3 Points)

Monthly pest control service must be performed by a Certified Pest Control Operator (CPCO)

Documentation must be available for review and include a written report prepared by the CPCO describing the type, amount, and location of insecticides applied in the store

Pizza #1 (4 Points)

Rim

Size

Portion

Placement

Bake

Pizza #2 (4 Points)

Rim

Size

Portion

Placement

Bake

Pizza #3 (4 Points)

Rim

Size

Portion

Placement

Bake

Pizza #4 (4 Points)

Rim

Size

Portion

Placement

Bake

Pizza #5 (4 Points)

Rim

Size

Portion

Placement

Bake

Dough Properly Managed (5 Points)

Dough within shelf life

Next use dough within proper window of use

Dough in use is properly proofed

All sizes of dough are available

Oven Baked Sandwiches, Pasta & Chicken Properly Prepared (2 Points)

All sandwich bread must be stored at room temperature

Sandwiches prepared according to Domino’s Pizza specifications, including portion and bake

Only approved packaging can be used, including liners

All sandwiches must be baked using an approved baking mat

Pasta prepared according to Domino’s Pizza specifications, including portion and bake

Pasta packaging must include fork

Only approved order sizes of Chicken are allowed

Sauces must be applied to Wings after bake using a squeeze bottle

Chicken is prepared to Domino’s Pizza specification, including portion and bake

Each order of Wings and Boneless must contain approved dipping sauce cup(s)

Approved Product Procedures (2 Points)

Only products listed in the current Approved Supplier List are in use

All pizzas must be prepared according to Domino’s Pizza specifications

All stores must carry all required products

Only approved Specialty Pizza recipes

Garlic Oil Seasoning only applied to Hand Tossed Pizzas

Pizzas may not be systematically over portioned on pizza sauce, cheese, and toppings

Proper procedures followed for Concentrated Pizza Sauce and only an approved mixer in use

All frozen products must be thawed under refrigeration

Prepped skins or “floats” may not be cheesed, sauced or “dried” out

Hot-held products properly marked with expiration times not to exceed 30 minutes

Heat rack is required and must be clean, operational and in use

Dough dockers, Artisans wheel, and rolling pins are not allowed

Only approved packaging can be used on pizza’s including liners

Thin crust products must be properly stored at room temperature

Only Coca-Cola brand beverages, for sale to customers, may be stored in the beverage cooler

Scales and Portion Job Aids (1 Point)

Calibrated and working ounce scale at the makeline

Team Member must demonstrate how to weigh out toppings/product, use of Job Aids acceptable

Job Aids readily available

All Sides Properly Prepared (1 Point)

Stuffed Cheesy Bread, Bread Twists, Parm Bread Bites, Lava Cakes, Marble Cookie Brownie, and Salads are all made according to Domino’s Pizza specifications

Only approved packaging can be used

Adequate PRP to handle expected sales volume (1 Point)

Makeline rail/cabinet, walk-in cooler, and beverage cooler stocked with sufficient product to handle the day’s expected sales

Makeline must not be broken down until close

Store must not be out of any products on the menu

All products used in makeline must be properly thawed

Sauces, including pan pizza sauce, used at makeline must be minimum of 50°F (10°C) (non-refrigerated only)

All stores will have on duty during all store hours one (1) Management team member and one (1) team member who meets all MVR and driving/delivery standards and is able to make deliveries

Dough (including pan dough) must not be used directly from walk in cooler

Small wares/utensils available for use

% of orders in Singles (or Load) (5 Points)

# of Extreme Deliveries per 1000 (ADT (calc) greater than 45 minutes) (5 Points)

Team Members in Proper Uniform Attire (3 Points)

All Store Team Members must adhere to the current Uniform Standards

Any non-store Personnel must adhere to the current Uniform Standards; if involved in preparing product, must at a minimum wear a clean/approved uniform apron, and hat/visor

Only store approved Uniform shirts, hats/visors, jackets, pants, skirts, and shorts are worn and must be clean, unwrinkled, and in good repair

Pants, shorts, skirts, cargos, and capris must be black and may be of a permanent press or cotton-type material or other similar material and in good condition. Black jean pants in good condition without rips, tears, patches, distressing, or embellishments are permitted. Corduroy, stretch, yoga, spandex, lycra, or sweat pant material are not permitted. Jean shorts are not permitted. Pants, capris, shorts, skirts must be worn at natural waistline

Undershirt must be tucked in with have no visible markings

Shorts must have a minimum inseam of 6” (15.2cm) and be no longer than 2” (5cm) below the knee

Only approved Domino’s aprons should be worn in-store

Aprons must be clean, in good repair, and worn at full length

Any team members involved in food preparation must wear an approved apron

Aprons may not be worn outside the store

A knit cap may be worn only by delivery personnel and may only be worn during cold weather. Cold weather to be defined as delivery personnel must also be wearing pants and a jacket

The only head covering that may be worn under the uniform or incentive hat is a hair net, du-rag, and Hijab. The du-rag or Hijab must be solid black or navy and have no markings, patterns or logos of any kind

Shoes must be worn and must completely cover the entire foot

If shirt is worn tucked in, team member with belt loops must wear a belt. All belts worn must be black, there will be no decorative buckles worn on belts

Store Interior Clean and in Good Repair (3 Points)

All equipment must be clean, in good repair, and fully operational

Restroom floor, sink and toilet must be cleaned and sanitized on a daily basis

Floors, baseboards, walls, vents, and ceilings must be clean and in good repair

All light fixtures and covers must be clean, in good repair, and all bulbs must be fully operational

All racks, containers, trays, storage bins, and shelves must be clean and in good repair

Trash cans and lids kept clean and in good condition

A covered and lined trash can must be in all restrooms

Computer terminals and keyboards must be clean and in good repair

Heating, ventilation, and air conditioning (HVAC) equipment must be installed so as to maintain a comfort range of 60°F (15.55°C) to 90°F (32.22°C) degrees

Approved insect traps are changed regularly

Evidence of pest/rodents present in store

Customer Area and Customer View Clean and in Good Repair (3 Points)

All floors, baseboards, walls, vents, ceilings, counters, display racks, seating, windows, fixtures, and customer area restroom must be clean and in good repair

All light fixtures and covers must be clean, present, and in good repair and all bulbs must be fully operational

Retail displays including napkin holders are clean and stocked if available

No general storage in customer area

All production areas in customer view must be clean and organized. This would include, but is not limited to: Ovens, makeline, walk in, walls, ceilings, heat rack, floors or lights, etc.

Holiday decorations must be professionally displayed and are not allowed in the production areas

Window shades must be approved and professionally installed

CD players, tape decks, speakers, and radios may be used in the store, but cannot interfere with customer conversation and must be in the back of the store, out of customer view. Mature (M) rated content is prohibited.

Domino’s logo and lettering on soffit must be in good repair and complete (no missing letters)

Outside Entry Area Clean (2 Points)

Exterior of front of building must be clean and in good repair

Sidewalks must be clean and in good repair

Parking lot must be clean and in good repair

Outside area must be clean and free of trash, weeds, and debris

Baking Equipment Clean and in Good Repair (2 Points)

Oven and hood must be kept clean and in good condition and working properly

Oven finger arrangements must be set up according to DPLLC guidelines

Time & temperature of oven must be set according to DPLLC guidelines

Store must have two approved working ovens

Only approved pizza pans, screens/disks, and baking mats in use

Sufficient pizza screens/disks, pans, and baking mats must be clean and in good repair

Hot Bags Clean, Functioning and in Good Repair (2 Points)

Only approved hot bags in use

Interior and exterior of all hot bags must be cleaned and sanitized on a regular basis and be in good repair

Other approved party/school lunch containers in use must be clean and in good repair

Stores should have adequate supply of hot bags for estimated peak business

If only CookTek® system is in use two (2) charger units per store are required. If a combination of CookTek® and Super Insulated Hot bags are in use, one (1) charger unit per store is required. If only Super Insulated Hot bags are in use no charger units are required

Every order must be delivered in a separate hot bag

Grooming Standards Maintained (1 Point)

Team Members reporting to work clean and taking the proper precautions to ensure body odor will be kept at a minimum

Fingernails cleaned and neatly trimmed within 1/4" (.6cm) beyond the end of the fingertips

Facial hair clean, neatly trimmed, and less than 1" (2.5cm) in length.

Hair that exceeds the top of the shirt collar must be properly restrained, either tucked under hat or tied back

Team Members may request an accommodation on beard length for religious/cultural reasons

Store personnel may not consume tobacco of any kind, including the use of E-cigarettes and Vapor cigarettes, in the store or while wearing Domino's Pizza logo apparel

Visible tattoos must not contain any images or words that are offensive in nature, including nudity, profanity, or any offensive references to race, national origin, religion, gender, age, or any other characteristic protected by law. Tattoos on the face are not allowed

Jewelry is limited to the following: Non-food preparation store personnel are permitted to wear: stud or hoop earrings under ¾" (1.9 cm) (limit of two earrings per ear), an inexpensive or DPL incentive watch, a simple necklace, a medical alert necklace, and a wedding ring. Food preparation store personnel are permitted to wear: stud or hoop earrings under ¾" (1.9 cm) (limit of two earrings per ear), a simple necklace, a medical alert necklace, and a wedding ring. Plain ear grommets or gauges not exceeding ¾" (1.9 cm) and a small plain nose, lip, or eyebrow stud or ring are allowed. Septum piercings are not allowed.

Walk-in Clean and Working Properly (1 Points)

Floor must be swept and mopped daily

Floors, walls, ceiling, racks, fan covers, condensers, gaskets, and door must be clean and in good repair

Strip curtains clean and in good repair

Lights must be operational and must be covered with a protective shield unless the light bulb is non-breakable

There must be no standing water or water leaks that would cause Team Member safety issues or product contamination issues

Makeline Clean and in Good Repair (1 Point)

Makeline cabinet, door gaskets, lids, interior, and exterior must be clean and in good repair

Makeline must have refrigerated cabinets and top rail

All parts must be installed properly, clean, in good repair, and fully operational (compressor grill cover, catch pans, grates, condenser, coils, fan covers, etc.)

Signage and Printed Materials (1 Point)

A clear posting must be placed at the front of the store within customer view indicating that the store is owned and operated by the corporate name of the Franchise entity

All approved interior and exterior signage must be properly displayed, clean, in good repair, and fully illuminated

“Free Delivery” must not be displayed on any signs

All posted items must be typewritten or professionally printed

Car top signs must be approved, clean, illuminated, and in good repair

An approved open sign is required in all stores and must be illuminated from open to close

All stores must have an approved menu board

A sufficient supply of approved hand-held menus must be accessible to customers in the store at all times

All wall displays are enclosed, framed, or covered with Plexiglas

Store hours decal must be displayed, accurate, and in good repair

Temporary advertisements/non Domino’s Pizza materials must meet DPLLC standards

Use of “Tip” containers is prohibited

Current national promotion materials must be displayed

Stores are permitted to post any required legal notices and an optional recruitment window cling/sticker (should not exceed 26.5”x26.5” {67.3cm x 67.3cm}). Placement must allow Team Members to see out at eye level to not pose a security risk or limiting view into the store

Counter Top Merchandiser must be stocked and displayed

Window coverings: If a window is installed between the Customer area and any other area, it must be covered with an approved graphic. Approved window product graphics or approved opaque adhesive film is required on any side or back window where you can view the office and/or storage areas from outside the store. If the office is visible from the Customer area, it must be covered with a Mylar reflective one way film or graphic film

Delivery Vehicles Represent a Positive Brand Image (1 Point)

Delivery vehicles should not show excessive exterior damage or wear and tear

The interior of delivery vehicles should be clean and free of debris

Delivery vehicles should be free of all third-party advertising, offensive or controversial bumper stickers, paint or spray painted messages, signs, or like messages

Driver Making Drops and Carrying Less than $20 (1 Point)

Driver carrying less than $20. This includes: store money and personal money

Drivers are making regular drops after runs

Caller Identification (Caller ID) and Security Callbacks Made (1 Point)

Incoming telephone lines in the store must be equipped with caller identification (“Caller ID”) where available

A security callback must be completed prior to delivery personnel leaving the store to confirm orders by first time customers and orders that are suspicious in nature

A security callback must be completed prior to delivery personnel leaving the store to confirm all orders for which Caller ID is not available

Safe Utilized, Secured and Working (1 Point)

The store must use one or more of the following: A time delay safe, a dual-key controlled safe, and/or a smart safe

The safe must be fully functional, permanently mounted to the floor in the front of the store, and have cash drop capabilities

The time delay safe must be utilized

Manager in Charge must have access to all parts of safe. If not, proper signage is needed

Time delay safe and all of its related components must be fully functional

At no time is a safe to be in the day lock mode

Time delay safe must be equipped with a minimum 9-minute delay

No More than $150 in Front Till (1 Point)

No more than a maximum amount of $150, or the international equivalent, must be kept in the front till or $75 per drawer if there are multiple cash drawers at any time

The location of the front till must be such that view from the customer area is minimized

Safety Belts/Equipment in Use and Driving Safely (1 Point)

Safety belts are required to be worn at all times once the delivery vehicle is in motion

Cyclists and other approved alternative vehicles are required to wear helmets with chin straps properly used

Drivers should enter and exit the store’s parking area demonstrating safe driving skill

Dough Management (-10 Points)

Sheeted dough; dough that has flattened and spread beyond circular recognition

One or more trays in walk-in or in use

Expired 5+ days

Extremely under proofed dough

Dough used before first day of use

Dough that is day one that has not been proofed

Out of required dough sizes including Pan dough

Multiple expired products (non-dough) (-10 Points)

Includes 5 or more sizes/types of ingredients. Certain products will be treated as groups of one; e.g., dipping cups, salad dressings, beverages, prepped sauces, and squeeze bottles

Refrigeration and Product Temperatures (-10 Points)

Product temperatures at 50°F (10°C) or greater

Store / Equipment dirty or in disrepair (-10 Points)

Dirty to the point of neglect – well beyond daily, weekly, monthly cleaning

Disrepair to the point of neglect

Store includes but not limited to the following: Walls, Floors, Ceilings

Equipment includes but not limited to the following: Makeline, Walk-ins, Heat Racks, Ovens, Screens / Discs, Baking Mats, Pans

Grooming / Uniform issues (-10 Points)

Three or more of the following violations: Core uniform violations: Hat, shirt, jacket, shoes, or pants dirty/disrepair beyond neglect or not worn, Core grooming: Facial hair beyond 1" (2.5cm), evidence of smoking, offensive tattoos

Other Extreme (-10 Points)

Domino’s Pizza reserves the right to call an Extreme Violation that is not included in one of the above categories. These are violations that create damage to the Domino’s Pizza brand and/or its customers.

Average Delivery Time (Calc) Inaccuracies (-15 Points)

% Singles Inaccuracies (-5 Points)