Little Caesar's

Observed concentration of quat sanitizer in 3-compartment sink 0ppm. Sanitizer was not dispensing from line and employee was actively washing dishes. Concentration must be 150-400 ppm or as specified on manufacturers instructions. COS by replacing pieces on line and remaking at 300 ppm.

Observed no date and time documentation on pizza sauce cups as required by variance. COS by placing date and time on sauce.

Observed employee preparing food while wearing watches and bracelets. 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. COS by removing.

Observed most recent inspection report not posted in public view. The most recent score is a 62/U from 10/30/25 but the score posted was a 71/C from 4/29/25. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed ceiling tiles above oven in moderate disrepair. Must fix.

Observed various pizzas and pizza pulls in warmer cabinet being hot held at temperature less than 135°F. Temperatures ranged between 121-125°F. TCS foods shall be maintained at 135°F or above when being hot-held. The gaskets of cabinet is in disrepair; gaskets on kitchen side have been torn off and gaskets on front side are in disrepair. SEE TEMPERATURE OBSERVATIONS. COS by discarding.

Observed no valid written procedure for pre-topped pizzas utilizing time as a public health control. Also, employees were not knowledgeable on procedure and do not know how to follow; employees were also unable to explain how the timer system works. Towards end of inspection the timer was stopped and CFSM stated it was broken. There must be a better TPHC procedure in place. If timer does not work consider switching to hand writing time or using another labeling system to show time.

Observed concentration of quat sanitizer in 3-compartment sink <150ppm. Concentration must be 150-400 ppm or as specified on manufacturers instructions. COS by remaking at 300 ppm.

Observed no person in charge (PIC) present at time of inspection. Employees were not knowledgeable on food safety practices. There must always be a PIC present who is knowledgeable on food safety during operation. CFSM came towards end of inspection.

Observed employee health policy missing for half of the staff. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed incorrect analog thermometer inside of warmer cabinet. Max temperature on thermometers placed in unit was 80ºF. Minimum hot holding temperature is 135ºF therefore, thermometers placed inside must reflect that and range above 80ºF. 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must place correct thermometer in front of all warmer cabinets.

Observed all employees preparing food without wearing hair restraints. All hair was longer than 1/2 inch. 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. COS by putting on hats.

Observed employee preparing food while wearing dangling bracelets. 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. COS by removing.

Observed most recent inspection report not posted in public view. The score posted was the previous inspection from 4/29/25. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be posted.

Observed gaskets of one warmer cabinet in significant disrepair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Must install new gaskets.

Observed ceiling tiles above oven in moderate disrepair. Must fix.

Observed no lights in walk-in cooler. Cooler is nearly pitch black. Must fix within 4 days.

Observed time/temperature control for safety (TCS) in prep top unit being cold held above 41°F. PIC stated she just cleaned the unit, however, TCS foods were stored inside and the cooler was unplugged. TCS foods must be stored at 41°F or below. COS by plugging in unit. Temperatures of TCS foods dropped. NOTE: Health Authority recommends not cleaning prep top unit during operating hours. Clean unit at night to help avoid unnecessary temperature abuse.

Observed cheese pizza in warmer cabinet being hot held at temperature less than 135°F. TCS foods shall be maintained at 135°F or above when being hot-held. The gaskets of cabinet is in severe disrepair. SEE TEMPERATURE OBSERVATIONS. COS by discarding.

Observed no time documentation on uncooked pizzas utilizing time as a public health control (TPHC). Also observed initial temperature of cheese for uncooked pizzas starting in the danger zone at 52°F (cheese came from prep top unit that was unplugged). 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P COS by by moving unc.

Observed no date and time documentation on pizza sauce cups as required by variance. COS by placing date and time on sauce cups.

Observed no analog thermometer inside of warmer cabinet. 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must place thermometer in front of all warmer cabinets.

Observed all employees preparing food without wearing hair restraints. All hair was longer than 1/2 inch. 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. COS by putting on hats.

Observed most recent inspection report of 71/C from 4/29/25 not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting score.

Observed gaskets of one warmer cabinet in severe disrepair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Must install new gaskets.

Observed physical facilities in severe disrepair. 1. There is a significant amount of missing floor tiles with exposed concrete throughout front and back kitchen areas. 2. Ceiling tiles are dirty and in very poor condition. One tile is completely missing above oven 3. Cove basing throughout entire kitchen has completely fallen off wall 4. Grout in warewash are is low and holding standing water. *PIC stated that repairs are scheduled to take place 8/4/25-8/6/25.

Observed large game machine that's not in use stored in back kitchen area. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed cheese pizza in warmer cabinet being hot held at temperature less than 135°F. TCS foods shall be maintained at 135°F or above when being hot-held. The gaskets of cabinet is in severe disrepair. SEE TEMPERATURE OBSERVATIONS. COS by discarding.

Observed no time documentation on pizzas in Zone 3 of pizza rack. Also observed no written procedure. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time.

Observed quat sanitizer at 3-comp sink at 0 ppm due to chemical tube not being properly connected. Quat sanitizer must be maintained at 150-400 ppm. COS by correcting to 300 ppm.

Observed no analog thermometer inside of warmer cabinet. 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must place thermometer in front of all warmer cabinets.

Observed employees with chippable nail polish preparing pizzas with bare hands. 511-6-1.03(5)(f) - Fingernails (Pf) (f) Fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Pf GLOVES MUST BE WORN IF PREPARING FOOD WHILE WEARING NAIL POLISH ON FINGERS.

Observed several flies swarming in front and back kitchen areas. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Observed several employees preparing food without wearing hair restraints. All hair was longer than 1/2 inch. 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. COS by putting on hats.

Observed quat sanitizer bucket at 0 ppm. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 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. COS by correcting sanitizer concentration to 400 ppm.

Observed gaskets of one warmer cabinet in severe disrepair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Must install new gaskets.

Observed sanitizer dispenser at 3-comp sink in disrepair. Must fix.

Observed physical facilities in severe disrepair. 1. There is a significant amount of missing floor tiles with exposed concrete throughout front and back kitchen areas. 2. Ceiling tiles are dirty and in very poor condition. One tile is completely missing above oven 3. Cove basing throughout entire kitchen has completely fallen off wall 4. Grout in warewash are is low and holding standing water. ALL PHYSICAL FACILITES MUST BE REPAIRED WITHIN 60 DAYS. THE AREAS LISTED ABOVE HAVE BEEN IN DISREPAIR FOR YEARS. FAILURE TO CORRECT WILL LEAD TO FURTHER ACTION.

Observed no sanitizer in 3-compartment sink. Facility has a sanitizer connected to 3-comp sink feeder, but it is not properly dispensing sanitizer. COS by adding quat sanitizer manually to sink to 400 ppm.

Observed food employee touch ready-to-eat bread sticks with bare hands while packaging to be served. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P COS by discarding bread sticks.

Observed several floor tiles missing in the kitchen and missing cove base. Must install new tiles with cove base. Observed ceiling tiles visibly unclean and some beginning to warp, exposing ceiling insulation above oven. Must clean/repair ceiling tiles. Observed mold build up on ceiling vent above 3-comp sink. Must clean ASAP. Observed areas of low grout near 3-comp sinking. Must regrout flooring.

Observed moldy chicken wings in prep top cooler. COS discarded chicken wings.

Observed improper cold holding temperatures in the prep cooler. *See temperature observations. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. All TCS foods discarded in prep top cooler.

Observed no sanitizer being used. Facility has a sanitizer, however it is not connected to 3-comp sink feeder. No sanitizer is being used for dishes. MUST CORRECT ASAP.

Observed no employee health policy in place. CA:The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing pus such as a boil or infected wound that is open or draining and is: (I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, P (II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or (III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P 2. Has an illness diagnosed by a health practitioner due to: (i) Norovirus, P (ii) Hepatitis A virus, P (iii) Shigella spp., P (iv) Shiga toxin-producing Escherichia coli, P (v) Salmonella Typhi; P or (vi) nontyphoidal Salmonella; P 3. Had a previous illness, diagnose.

Observed flies on and around prep top cooler and one fly within a closed container. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Observed food not covered on prep top cooler and on racks on either side of prep cooler. All food was discarded due to inadequate cold holding temperatures.

Observed food employees preparing food without hair restraint. COS by wearing hats.

Observed inspection report from 12/03/2021 posted.

Observed several floor tiles missing in the kitchen. Must install new tiles with cove base. Observed ceiling tiles visibly unclean and some beginning to warp, exposing ceiling insulation above oven. Must clean/repair ceiling tiles. Observed mold build up on ceiling vent above 3-comp sink. Must clean ASAP. Observed areas of low grout and standing water near 3-comp sinking. Must regrout flooring. Observed mop stored improperly in mop sink along with a dust pan. Mop sink leaking. Must repair leak and properly store mop to allow air-drying.

Observed facility does not have sanitizer. Must get the sanitizer immediately.

Observed chemicals- glass cleaner/equipment cleaner not stored in designated area. COS by moving to designated area.

Observed all the employee health reporting agreement forms signed by the manager. Make sure every staff member reads, understands and sign. Manager has to sign after making sure the staff understood the form.

Observed sauce containers not date marked. Must date and use with in 7 days of preparation. COS by writing dates.

Observed food stored not covered in the kitchen and the refrigerator. Pizzas on the speed rack by an empty pan. COS by covering.

Observed employees preparing /handling food without hair restraint. COS by wearing hats.

Observed facility did not post a copy of the latest inspection report.

Observed the gaskets and doors of the coolers dirty. Must clean. Must replace the gaskets for reach in and walk in cooler.

Observed several floor tiles missing in the kitchen. Must install new tiles with cove base. Observed few ceiling tiles in the kitchen are porous. Must change the tiles to smooth/non porous easily cleanable tiles. Must re caulk the hand sink close to the oven. Must clean the mop sink.