LITTLE CAESAR

2-2A: .03(2)(o)Person in charge could not demonstrate in a verifiable manner that the only other employee on site had been informed of health reporting responsibilities.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee signed a health agreement during inspection.//

2-2D: .06(2)(o)Observed front handwashing sink blocked by several pallets of soft drinks.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Drinks were moved to another location.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log). SECOND CONSECUTIVE VIOLATION.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food were discarded.//

9-2: .10(5)(c)Observed portioned pizza sauce cups on prep table not labeled with start or discard time as required by approved variance. Person in charge could not provide written time control procedures for pizza sauce.// If granted a variance or a HACCP plan is otherwise required, the permit holder shall:

1. Maintain the approved variance at the food establishment; (Pf)
2. Comply with the HACCP plans and procedures that are submitted and deemed in conformance with Rule .02(8)(a) through (e) as a basis for the modification or waiver; (P) and
3. Maintain and provide to the Department, upon request, records specified under Rule .02(8) that demonstrate that the following are routinely employed: (i) Procedures for monitoring the critical control points, (Pf) (ii) Monitoring of the critical control points, (Pf) (iii) Verification of the effectiveness of the operation or process, (Pf) and (iv) Necessary corrective actions if there is failure at a critical control point. (Pf) Corrective Actions: Pizza sauce was discarded.//

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Observed the Person in Charge (PIC) unable to demonstrate food safety knowledge and exclusion policies. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Educated the PIC and provided handouts on food safety information and exclusion policies.

2-2A: .03(2)(m)PIC was unable to provide signed employee health policy forms. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

13A: .07(3)(d)Observed no sign in the employee restroom indicating that employees must wash hands before returning to work. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

14B: .05(10)(e) 1,2,4Observed dishes that were washed the previous day stacked wet. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

15C: .05(7)(a)2,3Observed washed pans with food and grease buildup on the inside and outside of the pans. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C)