LITTLE CAESARS

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At kitchen; Employee handling cash register begin working (slicing pizza) without washing hands Advised operator who spoke with employee Employee washed hands.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At Kitchen; Employee washed hands with gloves on and proceeded to handle food. Advised operator who spoke with employee, employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Prep Area; shredded cheese (50F - Cold Holding) Per operator not prepared or portioned today Per operator item stored for approximately 50 minutes. Operator moved to cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. At Kitchen; can opener heavily soiled

Basic - Bathroom facility not clean.

Basic - Covered waste receptacle not provided in women's bathroom. Unisex

Basic - No handwashing sign provided at a hand sink used by food employees.

High Priority - Food prepared with soiled equipment/utensil. Observed stocks of pans with soiled liners under prep area used to reheat chicken wings. Per operator they are clean. Per operator chicken wings pans used for reheating chicken is washed, rinsed and sanitized once per month. Per operator soiled paper are removed, the pan wiped and lined with fresh paper for use. Advised operator that pans must be washed, rinsed and sanitized after each use

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified Food Manager lacks knowledge of foodborne illnesses and symptoms Emailed poster

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator has no written clean up procedure Emailed poster

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At Walk-in Cooler; Employee open beverage above ready to eat food on shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Marinara sauce 45° at front counter being held less than 4 hours. Employee moved to cooler. Corrective Action Taken

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... ready to cook pepperoni cheese pizza at prep station being held less than 4 hours. Operator time marked. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

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. At prep area; pre-made pizza(s) on speed rack(s) held at room temperature using TPHC not time marked. Operator applied appropriate time mark. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara sauce (63°F - Cold Holding) at the front counter. As per operator food containers put out for less than 4 hours. Operator placed back in reach in cooler to quick chill. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator fixed quaternary solution to 200 ppm Corrected On-Site