Little Caesar's

Observed employees preparing food without wearing a hair restraint. Hair restraints were not onsite. 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 cove basing missing in area of dough mixer. Also observed ceiling tile missing from area to right of warmer cabinets and ceiling tiles visibly dirty. Physical facilities must be clean and maintained in a state of good repair. Must correct.

Observed personal items such as bottled water and canned tea stored on food storage shelf to left of prep top unit. Also observed employee bowl of fruit stored on dish shelf. Personal items must be stored in a designated area separate from customer food. COS by moving.

Observed employee handling cell phone multiple times and failing to wash hands prior to resuming direct food handling. Hands must be washed after contamination prior to engaging in food handling. COS by washing hands.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit being cold held above 41°F. Ambient temperature of unit was about 56°F with the temperature of TCS foods ranging between 50-55°F. TCS foods must be cold held at 41°F or below. COS by discarding. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

*Health Authority will follow-up within 72 hours to ensure cooler has been fixed.

Observed:

1. Incorrect time documentation on pizzas utilizing time as a public health control (TPHC). All 3 zones on rack had pizzas, however, timer was not started until Health Authority arrived. Zones are not made at the exact same time and should not read the same time on timer.

2. Stuffed crust pizzas on TPHC being made with cheese with an initial temperature of 55°F. Cheese was stored in reach-in cooler that was not maintaining temperature. Initial temperature of cheese must be 41°F or below prior to starting time.

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/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(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 discarding.

Observed employee preparing pizzas with bare hands and having nail polish on fingers. Nail length was also longer than finger tips. 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.

COS by putting on gloves.

Observed water leak at pipe of back handwashing sink. A container has been placed beneath to catch the water. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed ceiling tiles and air vents in poor condition and extremely dirty. Also observed cove basing missing in area of dough mixer. Physical facilities must be clean and maintained in a state of good repair.

Observed personal items such as cell phone charging and various drinks stored on food storage shelf to left of prep top unit. Personal items must be stored in a designated area separate from customer food. COS by moving.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit being cold held above 41°F. Ambient temperature of unit was about 48°F with the temperature of TCS foods ranging between 44-50°F. TCS foods must be cold held at 41°F or below. COS by discarding. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Observed gasket of walk-in cooler in disrepair. Must replace.

Observed clean dishes stored on dirty shelving. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean shelves and increase cleaning frequency.

Observed ceiling tiles and air vents in poor condition and extremely dirty. Physical facilities must be clean and maintained in a state of good repair. PIC stated there are plans to fix in coming weeks.

Observed several boxes of shredded cheese cold held in walk in cooler at temperatures above 41°F. All time/temperature control for safety (TCS) foods must be cold held at 41°F or below. COS by placing cheese to back of walk in cooler to cool back down to 41°F.

Observed container of cheese sauce with mold accumulation in reach in cooler under prep top unit. Food shall be immediately discarded and not used or sold past its expiration date. COS by discarding.

Observed shelves next to 3 compartment sink and across from prep top unit with significant debris and rust build up on them. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean and sanitize shelves.

Observed several broken tiles near the 3 compartment sink and the back door area. All physical facilities must be maintained in a state of good repair. Must fix tiles.

Observed ceiling tiles in disrepair in main kitchen area and dry storage. All physical facilities must be maintained in a state of good repair. Must fix ceiling tiles.