LITTLE CAESARS

Unlabeled spray chemical bottle in prep pizza area. If chemicals are put into an unlabeled container, must write at least common name of product on the bottle to ensure proper chemicals are being used as intended and in case of accidental poisoning. COS: Chlorie Spray bottle labeled as required by Person in charge.

Manager lacking proof of Food Manager Certification. Person that holds CFSM is out of the country. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM)to ensure food safety is being managed within the foodservice establishment during all hours of operation .

There is not a temperature measuring device in the reach in merchandiser unit( this unit holds ready to eat chicken wings). Cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

Observed soiled reach-in cooler gaskets. Person in charge will clean it at cob.

Person in charge was unable to demonstrate knowledge; could not respond correctly to the questions as they related to the food service operations conducted at the establishment.

Person in charge (PIC) could not provide documentation or otherwise demonstrate that all food employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. One week to inform all food employees and provide documentation of receipt of information by employees. PIC has been provided with DPH employee reporting agreement form.

Bottle of half consumed soda in kitchen, near prep table. Drinks are allowed in kitchen in a single service beverage cup with a secure lid and straw that is to be handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles.COS: soda was discarded.

Can opener with build-up accumulation of old food debris.For cleaning, disassemble and remove all visible soil (may need a brush to scrub in the area under the blade), wash, rinse, sanitize and recheck for cleanliness before storage and next use.

Food employee wearing jewelry (bracelet) other than a plain ring on their hands/arms while preparing food.COS: Food handler removed bracelet.

Wiping cloths not stored in sanitizing solution between uses. COS: Wiping cloths moved to bucket of sanitizer.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.COS: This Inspection report (08/23/23) will be displayed.

Employee's belongings (food items, refillable water container) on shelving stored next to ready to eat products ( chicken wings) in walk-in-cooler. Designated a specific area in walk-in-cooler for employee's food.

Observed sausage toppings with mold-like growth. COS: Person in charge voluntarily discard product.

Several potentially hazardous food cold held at greater than 41 degrees Fahrenheit in 2-door prep top cooler. COS: PIC voluntarily discard products, owner will place service call, will use time control for this equipment until further repair.

Person in charge was unable to demonstrate knowledge; could not respond correctly to the questions as they related to the food service operations conducted at the establishment.

There was not a suitable thermometer provided and/or readily accessible to measure the internal temperatures of food product.

Observed 2-door prep top cooler in disrepair (mold like growth inside, around doors and not holding 41F temperature). Owner will place order to repair unit. -Reach in unit need good cleaning( inside with old food and old receipts)

• 3-compartment sink with mold growth in inside corners.