LITTLE CAESARS PIZZA

Observed both of the handsinks in the facility with wet dirty rags resting on the edge of the sink. C/A A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Sanitizing wipes were removed from the handsinks

Observed employee prepping a pizza with bare hands, her artificial nails were a couple of inches long and had jewelry glued onto the surface of the nails. C/A Fingernails. 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. Pf COS: employee was directed to wash her hands and put on disposable gloves

Observed both of the sanibuckets in the main kitchen with a concentration of sanitizer below 200ppm. Saniwipes were resting on the edge of the handsinks C/A Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

Observed food employee wearing several bracelet and rings during preparation of pizza in main kitchen.

CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

COS: Jewelry removed.

Observed food employee wash hands in cold water. C/A: . Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. COS: Food employee re-washed hands in back handsink.

Observed hot water only reaching 60F at the handsink located at the entrance of the kithen. C/A: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.