Little Caesars

Doug Press machine, several bottles for sauces, Powdered sugar container, food prep counter shelves, dough scale and Can opener has a build up of debris that appeared to not have been cleaned in a while (you could scape it). Items need to be cleaned and sanitized every 24 hrs or more to preclude build up of debris.

Several wiping Cloths were observed sitting in several prep tables. Wipe cloths need to be stored in sanitizer solution for between use storage.

Observed pizza oven hood vents with heavy grease build up. Hood grates need to be cleaned site to touch. Complete within 10 days.

Sanitizer in the 3 compartment sink was measure over 400 ppm - using the test strips from facility.

Observed wings in the walk in cooler stored uncovered. Observed a tortilla stored uncovered in the walk in cooler;.

Observed pizza cooking pans sitting by/1/2 under handwashing sink as you enter kitchen pans can easily become cross contaminated as employees/staff wash their hands. Food equipment should be stored in clean dry location away from dust and/or splash by water.

Nonfood contact surfaces - can opener (not in use) sitting on food prep table near hand wash sink in rear kitchen. Observed with heavy grease and food build up. Also secondary food container storage racks observed with heavy dust and debris build up and bread mixer damp to lid is heavy with flour in crevices, all items need to be cleaned in a frequent manner to reduced build up accumulation.

Observed employee drinks sitting on shelve located above food prep line AC rootbeer bottle and yellow jug. Employee drinks shall be in single service cup with straw and lid and be stored away from food prep locations - PIC moved drinks to designated location. COS.

Observed reach in cooler and table top cooler were not functioning properly. Sausage(44) Pepperoni(43) Cheese(47) were above 41 degrees. Also observed food in the Walk in cooler not maintaining proper cold hold of 41 degrees or below. Meat crumbles were at 43, Cheese 44, 46, thermometer was at 48. Temped on site with 1 PIC, 1 CFSM who came in. Discussed discarding food products and rapid cooling methods, bringing in bulk ice while awaiting maintenance to come service equipment.

Several items in the food prep cooler were held over 24 hours without being properly date marked.. Cheese, Cheese Sauce, Pepperoni, crumbled meat. If RTE food is to be stored for more than 24 hours then it needs to be properly date marked.

Handles to walk in cooler heavy, greasy build up , also on seals to lower cold hold units observed build up and mold. Items need to be cleaned more frequently to avoid accumulation of build up.

Mops and brooms need to be placed in the designated mop sink area when not in use, properly hung out to dry. Observed several brooms and mops sitting throughout kitchen leaning against equipment and dish drying racks in the back of the kitchen.

Chemical sanitizer bottle with product sitting directly on top of pizza sauce box. Remove and properly separate at all times chemicals from food.

No thermometer observed in walk in cooler, EHS looked on all shelves to locate. Thermometers need to be placed in all cold hold units, standard practice do not go by dials/thermometers on outside of units.

No sanitizer test strips observed at 3 compartment sink. Test strips need to be obtained and in use by staff at right chem concentration levels.

Observed dishes stacked wet - need to be stored in a manner in which they can air dry.

Nonfood contact surfaces - rolling rack for pizza dough observed with heavy food debris and mold on sliding clips of unit. Unit needs to be degreased cleaned and sanitized in a manner to stop buildup.

Observed cell phones, jackets, aprons sitting on top of pizza sauce boxes in back of kitchen. Personal belonging need to be located in a designated area away from food products (ie, lockers, or employee room or area).