LITTLE CAESARS 608

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer bottom shelf soiled.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Justin in August but has not been given food worker training to date. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Small gap on back door at bottom seal.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer soiled. Dough racks soiled with food debris. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Justin started last month but had not been given the employee reporting agreement. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Prepared pizzas ready to cook being racked and stored for two hours with no time plan.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Emmanuel's training expired in August.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean muffin pans not inverted or protected on bottom shelf near oven. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License posted is from 2024.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink and personal belongings stored on pizza sauce cases. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing pizza with multiple rings on both hands. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing pizza with no hair restraints. Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler is dripping water from fans into catch pans.

Basic - Food stored on floor. Packaged soda stored on floor in front of kitchen.

Basic - No Heimlich maneuver/choking sign posted. No sign posted, provided for manager. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler soiled gaskets. Hood filters soiled with grease. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near pizza cutting table soiled with sauce behind metal rack.

Basic - Working containers of food removed from original container not identified by common name. White granular substance not labeled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in cooler at pizza make station

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses: Provided the Operator a copy of the Employee Health Reporting Agreement who had new employee sign during inspection Corrected On-Site

Basic - Equipment in poor repair, torn gasket walk-in cooler

Basic - No handwashing sign provided at a hand sink used by food employees in bathroom, provided one to operator Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name, Italian seasoning on pizza line and baking soda on dry storage racks Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned pizza sauce 49F according to ops manual it states to portion and keep refrigerated at 41F or below.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Prepped pizza pies

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 72F

Basic - Bottles and plastic containers stored on floor in the walk in cooler.

Basic - Clean linens stored in improper location. Hanging off belt loop of pants

Basic - Employee eating in a food preparation or other restricted area. Food and drinks stored on top of pizza boxes.

Basic - Employee's with no hair restraint while engaging in food preparation.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) oven racks Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. For scooping cheese also laying in the cheese

Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic dish rack soiled

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on rack with pizza spice and single service Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Panel missing off reach in cooler by motor and is also soiled

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Single-service articles improperly stored. Case of to go sauce cups

Basic - Stand alone fan soiled

Basic - Worn, torn and/or soiled floors By pizza make line