LITTLE CAESARS

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) discarded the items.

10D: .04(4)(d)Observed multiple containers of sauces, seasoning, and flour not labeled with the common name. Items were removed from the original packaging. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled the containers with the common name.

12B: .03(5)(i)Observed employees preparing food without appropriate hair restraints on. 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 (1/2"). (C) Corrective Actions: Employees put hats on.

12B: .03(5)(g)Observed employees preparing food with jewelry on wrists. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed jewelry from wrists and washed hands.

1-2B: .03(3)(a)Facility did not have a current food safety manager certificate. The current one expired 5/30/2024. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf) Corrective Actions: Could not correct on-site. Please correct by 2/25/2025.

10D: .04(4)(d)Observed three working containers of spices and two working container shakers that were not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled items.

12B: .03(5)(g)Observed three employees with bracelets and watches that were prepping pizza. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC (person in charge) had employees remove jewelry and wash hands.