LITTLE CAESARS

Observed several containers and pans stored as clean with accumulations on their food contact surfaces on shelves of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct within 10 calendar days.

Observed employee use sanitizer dispenser at 3 compartment sink that is nonoperational, dispensing 0pppm of quat in main kitchen. C/A: . If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that is operated and maintained in accordance with manufacturer’s instructions. COS: Facility discontinued use of the malfunctioning dispenser and switched to manually preparing sanitizer for the three-compartment sink to ensure proper concentration.

Observed package of precooked chicken wings in walk-in cooler opened on 4/15 lack date marking. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety, COS: PIC date marked the item.

Observed permit is not displayed within public view. C/A: Post the permit in a location in the food service establishment that is conspicuous to consumers Correct within 72 hours

Observed most current inspection report is not posted within public view. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Correct within 72 hours.

Observed CFSM is not posted in public view. C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed sanitization step being skipped while food employee washes dishes at the 3 compartment sink (main kitchen). C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Dishes re-washed and sanitized (200ppm quat)

Observed several pans and containers stored as clean with visible food residue on shelf near 3 compartment sink in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Pans and containers re-cleaned at 3 compartment sink.

Observed chicken wings and sliced pepperoni that were prepared on 8/18/25 stored in reach-in cooler of main kitchen lacking date marking. C/A: 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. COS: PIC placed date stickers on container.

Observed sanitizing (3rd) compartment of 3 compartment sink is clogged and nonoperational.

C/A:

1. A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
2. Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. Equipment and utensils that are too large for the warewashing sink, shall be washed, rinsed, and sanitized manually or cleaned through pressure spray methods.
3. Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: Receptacles that substitute for the compartments of a multicompartment sink.

COS: Large container will be used as temporary measure to hold sanitizer solution.

Observed TPHC being used for cheese and pepperoni (unbaked) pizzas without written procedures in place. C/A: time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. COS: PIC wrote down discard times.

Observed posted CFSM does not work at the facility. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation

Observed excessive amount of food debris and build up inside conveyor pizza oven (main kitchen). C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed personal drinks and food stored directly next to/on top of food served to the public inside reach-in cooler and freezer (main kitchen). C/A: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Removed.

Observed TPHC being used for cheese and pepperoni (unbaked) pizzas without written procedures in place. C/A: time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. COS: PIC wrote down discard times.

PIC was unable to provide in a verifiable manner that ALL Food employees and conditional employees were informed 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. C/A: Food employees and conditional employees are 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.