Little Caesar's

Observed pepperoni puffs being hot held at 117-125°F in warmer cabinet. Time/temperature control for safety (TCS) foods must be hot held at 135°F or above. COS by discarding.

Observed no time documentation on pre-topped pizzas utilizing time as a public health control. Timer must be set for each pizza zone on rack and discarded if not used within 4 hours. COS by discarding.

Observed no date and time documentation on pizza/marinara sauce left out at room temperature in register area. The approved variance requires date and time documentation. COS by discarding.

Observed no person in charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times.

Observed no Certified Food Safety Manager (CFSM) for facility. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to ONE food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed no verifiable employee health policy for a majority of staff members. Most of the signed forms were for employees that no longer work at facility. Food employees and conditional employees must be 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 materials and disinfectant listed in vomit/diarrhea written procedure not available onsite. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf.

Observed opened employee water bottle stored on prep top where food was actively being made. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS by moving.

Observed employees preparing food without wearing hair restraints. 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.

Observed no written notification of the presence of major food allergens as ingredient in unpackaged food items that are served or sold to the customer. For example, the pizza dough used at this facility contains wheat, one of the nine major food allergens. Consumers must be notified by any method (physical /electronic signage) that wheat is a major food allergen, and it is used as an ingredient in unpackaged food items prepared at this facility. Corrective Action: Notification - physical/electronic signage should be placed anywhere customers place or pick up a food order to disclose allergen information near display cases, drive thru menu boards, self-service areas and customer counters. 511-6-1.04(7)(d) - Other Forms of Information (C) (d) Other Forms of Information. 1. If required by law, consumer warnings shall be provided. 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.

Observed a silver cup (no handle) used to scoop shredded cheese at the pizza prep table cooler stored in direct contact with the cheese, the scoop was removed from the cheese, and later the scoop was observed stored improperly again. Observed handle of dispensing scoop stored in direct contact with flour. Observed dispensing scoop stored in direct contact with parmesan cheese in the walk-in cooler. Corrected on site: Scoops were removed from the containers. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);.

Observed damaged-partial ceiling tiles in kitchen by walk-in cooler, ceiling tile missing in the bathroom. Observed a broken cove base tile in the main kitchen near the prep table holding oil dispenser, observed a corner piece missing on the frp half wall next to the prep table. 511-6-1.07(5)(a), (b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed time and temperature control for safety food (TCS) holding above 41F. Corrected on site: food was discarded 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above. P.

Observed time temperature control for safety (TCS) food items removed from the original packaging, stored in food containers, held over 24 hours, without date marking. Corrected on site: Items were properly date marked. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf.

Observed food thermometer, Thermapen, not operational. Thermometer used to measure TCS foods used in preparing pizza. Corrective action: Repair/replace thermometer 511-6-1.05(3)(g) - Food TMD, Provided and Accessible; Appropriate TMD for Measuring Thin Foods (Pf) (g) Food Temperature Measuring Devices. 1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf.

Observed a silver cup used to scoop shredded cheese at the pizza prep table cooler stored with the handle touching the cheese, the scoop was removed from the cheese, and later the scoop was observed stored improperly again. Employee removed the container from cheese and replaced with a scoop with a longer handle. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;.

Observed the rolling pizza rack shelving with accumulation of food residue build up on all racks. Clean racks. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed damaged-partial ceiling tiles in kitchen by walk-in cooler. Observed build up on ceiling tiles throughout the entire kitchen. Observed a broken cove base tile in the main kitchen near the prep table holding oil dispenser, missing cove base tile by the walk-in cooler. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed a light fixture in the main kitchen missing the light shield. 511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Observed container obstructing hand washing sink near mop sink.A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. Pf COS by moving container.

Observed gaskets of reach in cooler under prep top unit in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must fix gaskets.

Observed shelf near back door constructed of unfinished wood. All nonfood contact surfaces must be made of a material that is corrosion-resistant, nonabsorbent, and smooth. Must either seal with washable paint or replace shelf.

Observed heavy build up on ceiling tiles all throughout the kitchen area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Must clean or replace ceiling tiles.

Observed cove basing tile missing next to the door of the walk in cooler, and a missing ceiling tile above door of walk in cooler. All physical facilities must be maintained in a state of good repair. Must fix cove basing and replace missing ceiling tile.

Observed employee drinks stored directly on top of frozen food items in reach in freezer. Personal items must be stored in a separate, designated area. COS by moving drinks.

Observed employee washing dishes and failing to wash hands prior to resuming food prep. Employee still had dish soap on hands while attempting to prepare an order. Employees must wash hands after switching tasks. COS by instructing employee to wash hands.

Observed no Employee Health policy in place. Person in charge has blank forms. Must have all employees read and sign again.

Observed employees preparing food without wearing hair restraints. 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 hair net.

Observed gaskets of front warmer cabinet in severe disrepair. Also observed gaskets of reach-in cooler in disrepair. Gaskets must be replaced.

Observed heavy grease build-up on dry storage shelf holding hot sauce across from warmer cabinet. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Shelf must be thoroughly cleaned.

Observed heavy dust/stain build-up on kitchen ceiling tiles. Tiles must be taken down for cleaning.

Observed employee drink stored on prep top counter. Personal items must be stored in a designated area. COS by moving.

Observed foods prepared onsite not date marked. Must write dates on the container and use with in 7 days of preparation including the day of preparation. COS by discarding.

Observed one of the employee handling food with out hair net. COS by wearing a hat.