Little Caesars

2-2B: .03(5)(j)1&2Observed employee water bottles (unapproved containers) stored on the counters throughout the kitchen including above the pizza dough prep table that had the pizza dough & the ready-to-use pizza dough pans. Employee's drink from "Raising Cane's" was stored on the walkin cooler shelf above food. // 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: Drinks discarded. //

6-1A: .04(6)(f)TCS (Time/temperature control for safety) food held > 41°F in the pizza make line cooler, on the ready-to-bake pizza rack (held at room temperature, not in a cooler), & on the shelf above the pizza make line cooler. (see temperature log) // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

12B: .03(5)(g)Employee was wearing a ring with stones while preparing food/making 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: Employee took jewelry off. //

12B: .03(5)(i)Both employees hair were not adequately restrained while preparing food. One had no hair restraint; the other's bangs were not restrained. // 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 on hair restraints. //

12B: .03(5)(f)Employee had artificial/painted nails & was preparing pizza dough without wearing gloves. // Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf) Corrective Actions: Employee put gloves on. //

12C: .05(10)(b)Observed wet/soiled wiping cloths stored hanging into the hand sink. PIC stated these were in use wiping cloths. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths put into sanitizer solution. //

17A: .07(2)(l)Employee restroom door does not self-close. // Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

17C: .07(5)(a),(b)1,2,3Dust/grease/debris accumulated on the walls, ceiling, floors throughout. Broken cove base tile in kitchen. // 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)

18: .07(5)(k)Observed flies throughout the facility; kitchen, bathroom, chemical storage. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

18: .07(2)(m)Broken self-closer on the kitchen/back door. There is also a gap where the door is damaged, lower left corner. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

15C: .05(7)(a)2,3Observed dust and mold-like substance buildup on the fan covers inside the walk-in cooler.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups (opened energy drink can, water bottles, power aid, Starbucks cup) stored on prep tables and above food around the kitchen area.// 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: //Employee drinks were relocated to the office area.//

12B: .03(5)(g)Observed an employee prepping pizzas while wearing a watch on her wrist.// 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: Employee removed the watch.//

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge was not knowledgeable when asked about the symptoms and illnesses that should be reported to the health department and the person in charge. 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)

1-2A: .03(2)(a)-(l), (n)Person in charge could not provide a Key Drop agreement.// 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)

2-2A: .03(2)(m)Person in Charge ( PIC) did not have a verifiable manner to prove their responsibility to the employee health policy.// 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) THIRD CONSECUTIVE VIOLATION

6-1A: .04(6)(f)Observed cheese, beef, sausage, ham, and pepperoni holding in the prep cooler above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items were discarded.

15A: .05(6)(a)Prep cooler holding pizza toppings had a temperature reading above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

16A: .06(1)(g),(h)Handwashing sink located near front door did not have any hot water supply.// Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf) SECOND CONSECUTIVE VIOLATION*