LITTLE CAESARS

Owner stated they do have deliveries of TCS foods when no one is present however they do not have key drop delivery agreement on site Also, there is no evidence or knowledge of allergen awareness--PIC states that she was not trained in food allergies CA: Key drop delivery procedures required; allergen awareness training evidence required (knowledge of 9 major allergens)

COS Owner stated they will stop the key drop delivery until he will provide me with a written agreement.

Observed chemical sanitizing container with 0ppm quat concentration and the tree-compartment sink was not dispensing any sanitizer either, the line was clogged.

C/A A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions;

COS PIC unclogged the dispenser line, and the sanitizer was tested at 400ppm. The water in the sanitizing container was replaced as well

Observed the plumbing has been modified and the pipe was extended therefore it allows the wastewater to back up into the prep sink. CA 511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P CA Ensure that the extender is removed, and the air gap is 2" in order to prevent back up flow. Owner has 3 days to address the violation

Observed dough presser with a heavy accumulation of food build up on (food contact side) the underside of the round presser CA 511-6-1.04(4)(j) - Food Contact with Equipment & Utensils, and Linens (P) (j) Food Contact with Equipment and Utensils. Food shall only contact surfaces of:

1. Equipment and utensils that are cleaned and sanitized as specified under DPH Rule 511-6-1-.05(7) Ensure that all food contact are cleaned and sanitized regularly before storage of food and/or using for preparation of food.

Observed several items knife, hand whisk, can opener, pizza stretcher, pizza presser and prep sink covered with grease and/or food residue, also equipment stored as clean. CA 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS Ensure all equipment is clean properly PIC cleaned the can opener and the dough presser on the spot. Due to shortage of staff at the peak hour employees did not have enough time to clean all the equipment while DHS was on site.

Observed employee improperly washing dishes at the three-compartment sink in the sanitizer, rinsing them in water and wash in soapy water before placing them on the drying rack.

(a) Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P Proper washing at 3-compartment sink: wash-rinse-sanitize PIC instructed the employee to properly wash, rinse and sanitize the dishes properly.

Observed several containers with cheese spices and flour without any food identifying labels on them. CA 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels.

1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.

2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food;

(iii) An accurate declaration of the net quantity of contents;

(iv) The name and place of business of the manufacturer, packer, or distributor; and

(v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Pf COS Ensure when food is removed from original container is identified properly with their common name

Observed the plumbing has been modified and the pipe was extended therefore it allows the wastewater to back up into the prep sink. CA 511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P CA Ensure that the extender is removed, and the air gap is 2" in order to prevent back up flow. Owner has 3 days to correct the violation

Observed scoops stored inside the cheese and spice containers with the handle touching the food. CA 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; CA Ensure that scoop handles are stored with the handle up and not touching the food PIC removed the scoops and placed them on top of the containers

Observed three-compartment sink with a heavy accumulation of food debris and mold. CA 511-6-1.05(6)(d),(e) - Warewashing Equipment, Cleaning Frequency; Warewashing Machines, Manufacturers' Operating Instructions (C) (d) Warewashing Equipment, Cleaning Frequency. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or laundering wiping cloths; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; COS Ensure the sink is thoroughly clean throughout the day. PIC has 3 days to correct the violation

Observed excessive accumulation of dried food debris on drying rack at the ware washing sink, metal pizza storage rack, computer keyboard, exterior surface and plumbing of the plumbing at the prep sink and the exterior drainpipe from the three-compartment sink COS 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CA Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues