Little Caesars

Observed Raw pizza dough left uncovered on prep tables and prep racks. All foods shall be stored to prevent overhead contamination, unless in the cooling process and then may be loosely covered or uncovered in area where overhead contamination cannot occur. Pizza dough was covered and placed on designated shelf.

Observed several containers in the reach-in cooler lacking date marking dates. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in the food establishment for more than 24 hours shall be clearly marked to indicate the day or date by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41'F or below. COS: PIC had employee make labels for the containers.

Observed food employees not wearing proper hair restraints or beard guards while inside the food service establishment. 1. 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. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and wrapped single-service and single-use articles. PIC was informed code violation.

Observed several containers in the walk-in cooler lacking date marking dates. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in the food establishment for more than 24 hours shall be clearly marked to indicate the day or date by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41'F or below. COS: PIC had employee make labels for the containers.

Observed several containers in the walk-in cooler lacking date marking dates. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in the food establishment for more than 24 hours shall be clearly marked to indicate the day or date by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41'F or below. COS: PIC had employee make labels for the containers. PIC notified.

Observed wet dishes stacked on top of each other.(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed obstacle in the handsink. A handwashing facility may not be used for purposes other than handwashing. COS: PIC removed the obstacle.

Observed flies throughout facility. Code: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises. No corrective action taken.

Observed soiled oven in kitchen. Code: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. No corrective action taken.

Observed soiled shelving in prep area next to handwash sink. Code: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. No corrective action taken.