LITTLE CAESARS PIZZA

2-2A: .03(2)(o)The employee health agreement form could not be located for the selected employee. 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: The employee completed the form.

11A: .04(6)(e)The temperature of the sauce decreased by only 0-1°F during the cooling process. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The foods were relocated, unstacked, and the lids adjusted.

15C: .05(7)(a)2,3An accumulation of debris on cooking equipment. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C)

15C: .05(7)(d)An accumulation of debris was observed on the shelving in the coolers, on the fans, and in the dry storage area. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

17C: .07(5)(a),(b)1,2,3An accumulation of debris on the walls and ceilings. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

1-2A: .03(2)(a)-(l), (n)Facility does not maintain temperature records on invoices as per key drop agreement. Ensure at least 2 temperature are recorded per temperature by 4/29/25. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

1-2A: .03(2)(o)Key drop delivery agreement form with Blue Line not available. // The business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf)

2-2A: .03(2)(m)No verifiable documentation on site stating employees have been trained on the required reportable symptoms and diseases. // 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)

2-2A: .03(1)(c)2,3,17Person in charge (PIC) could not communicate the required reportable symptoms and diseases included in the employee health policy. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Trained PIC of the policy. //

2-2B: .03(5)(j)1&2Employee drink and food stored on top of the open prep cooler. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is 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). (C) Corrective Actions: Items relocated to designated area. //

4-2B: .05(7)(a)1Several pizza pans stored away as clean with food debris on the food contact surfaces. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-2: .04(6)(g)Facility does not have a consistent date marking system. Foods are only marked with a sticker that states to use by a day of the week. PIC could not communicate what the stickers indicate and when the foods were originally prepared to not exceed 7 days. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods were relabeled with the dates of preparation. //