LITTLE CAESARS PIZZA

2-2A: .03(4)(a)(b)(c)(e)(f)Facility unable to provide verifiable way to show staff have b een trained on symptoms and illnesses to report to management. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf)

10D: .04(4)(d)Observed multiple containers of sauces, seasonings removed from original containers bearing no labels 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)

2-2D: .06(2)(c)Observe hand sink in the employee bathroom with a temperature less than 100 degrees Fahrenheit. See temp log. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

6-1A: .04(6)(f)Observed multiple temperature control for safety foods cold holding longer than 4 hours at a temperature greater than 41 degrees Fahrenheit. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All food items discarded

6-1D: .04(6)(i)Observed pizzas in the pizza tower intended for time control that were not marked. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC marked temperature compliant pizzas for time control.

13A: .02(1)(d)Old inspection report from 2021 posted in the facility. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Recent inspection report from this inspection provided.

15C: .05(7)(d)Observed walk in cooler fans with heavy debris accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)