Little Caesars

Inspector's notes

Observed significant dried-on food residue on the food contact portion of a table-mounted can opener. Food contact surfaces of time-and-temperature control for safety (TCS) foods shall be washed, rinsed, and sanitized at least every 4 hours or as often as necessary to be kept clean to sight and touch. Person in charge (PIC) moved can opener to warewashing area to be washed, rinsed, and sanitized.

Inspector's notes

Observed significant residue buildup on shelving in walk-in cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large plastic tub being used to catch leak from designated hand sink faucet (See Violation #51) located in the food prep area, resulting in the hand sink being blocked. Also observed dried tomato sauce and flour residue in the basins of both designated hand sinks at time of inspection. Discussed hand sink requirements with PIC. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak at designated hand sink faucet in the food prep area at time of inspection. The leak was being caught by a large plastic tub obstructing the hand sink basin. Discussed repair timeline with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of food debris and organic matter along the wall above the 3-comp sink at time of inspection. Discussed cleaning frequency with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee adjust clothing and go back to making pizzas without washing hands at time of inspection. Observed employee clean oil from the floor with gloved hands and then go back to prepping dough without changing gloves & washing hands at time of inspection. Both employees washed hands at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a gap at the bottom of the back door at time of inspection. Discussed with PIC about repairing gap in door at time of inspection. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Repeat violation: 4th Consecutive. Corrective action: Correct Prior To Next Routine Inspection.

Repeat Violation Core-6-202.15, C: Outer Openings, Protected -- There is a gap at the bottom of the back door; part of the rubber on the door sweep is missing. Repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Core-2-303.11, C: Prohibition-Jewelry -- Two employees, who were engaged in food preparation, were wearing multiple bracelets. -- Discussed permitted jewelry with the person in charge. ** Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. ** ** Items of jewelry such as rings, bracelets, and watches may collect soil and the construction of the jewelry may hinder routine cleaning. As a result, the jewelry may act as a reservoir of pathogenic organisms transmissible through food. ** Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected -- There is a gap at the bottom of the back door; part of the rubber on the door sweep is missing. Repair. Correct By: Correct Prior To Next Routine Inspection