LITTLE CAESARS PIZZA

Observed the most recent inspection report to not be posted in public view inside the store or in the drive-thru window. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. COS: The PIC will immediately display the most recent inspection report inside the store in public view and in the drive-thru window.

Observed food employee to turn hand sink faucet handle off after washing their hands without the use of a barrier. 511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure. 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: The PIC had the food employee rewash their hands, using a paper towel as a barrier to turn the faucet handle off.

Observed no labels or timers, indicating the time in which a food is rendered unsafe after the 4 hour hold period for prepped pizza with shredded mozzarella and pre-cooked bacon.

511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

3. If time without temperature control is used as the public health control up to a maximum of 6 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;

(iv) The food shall be:

(I) Discarded if the temperature of the food exceeds 70°F (21°C), P or

(II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and

(v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P

4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs. COS: These items were voluntarily discarded, and timers were set on all new food product being prepared.

511-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (Pf) (o) Reporting Responsibilities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: The PIC had all food employees sign an employee health agreement in the facility before the end of the inspection.

Observed no active managerial control in the facility based on the following:

1-2A PIC present, demonstrates knowledge, performs duties 2-1B Hands clean and properly washed 2-2D Adequate handwashing facilities supplied & accessible 6-1D Time as a public health control: procedures and records 8-2B Toxic substances properly identified, stored, used 9-2 Compliance with variance, specialized process and HACCP

Note: The facility will need all food employees to be retrained, and establish a certified food service manager to have managerial control over the facility.

Observed no hand drying provisions at the drive-thru window and the paper towel dispenser to be not operational, leaving no hand sinks with paper towels. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf COS: The PIC obtained paper towels for all hand sinks in the facility.

Observed peroxide disinfectant to be stored above pizza boxes, which are food contact surfaces. Also, observed degreaser and liquid cleaner to be stored next to sanitized dishware in the back of the facility. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P COS: The chemicals were moved to an area that is not above food, equipment, utensils, linens, and single-service or single-use articles

Observed the marinara pizza sauce in the facility to have a variance that allows the pizza sauce to exceed the 6-hour rule, but no longer than 16 hours as long as the temperature of the food does not exceed 100F, but follows all other time rules. The food was found with no label, indicating the time in which the food is no longer safe to use. 511-6-1.10(5)(c) - Conformance with Approved Procedures (P, Pf) (c) Conformance with Approved Procedures. If the Department grants a variance as specified in subsection (5)(a) of this Rule, or a HACCP plan is otherwise required as specified under DPH Rule 511-6-1-.02(65), 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 DPH Rule 511-6-1-.02(56)(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 DPH Rule 511-6-1-.02(6) 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 COS: The marinara pizza sauce was switched out with a new one and labelled with the 16-hour rule to conform with approved variance procedures.

Observed the 3-compartment sink plumbing to be leaking water on to the floor of the facility. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: The facility will need to have this repaired.

Observed heavy soil accumulation on the baking pans. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Note: The facility will need to replace and/or clean the soil accumulation off of existing utensils/pans.

Observed the side door of the outside dumpster to be open. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 2. With tight-fitting lids or doors if kept outside the food service establishment. COS: The side doors of the outside dumpster were closed.

Observed food employee to turn hand sink faucet handle off after washing their hands without the use of a barrier. 511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure. 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: The PIC rewashed their hands, using a paper towel as a barrier to turn the faucet handle off.

Observed no inspection report in public view inside the store or in the drive-thru window. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. COS: The PIC will immediately display the most recent inspection report inside the store in public view and in the drive-thru window.

Observed accumulation of food debris on floors, walls, and ceilings throughout facility. Food accumulation was also observed on equipment and gaskets to reach-in coolers. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Note: The PIC stated all nonfood contact surfaces will be cleaned and a cleaning schedule will be implemented to prevent further accumulation of food debris.

Observed a food employee in the facility to be wearing a bracelet while actively preparing food. Food employee stated the bracelet was unable to be removed and is permanent. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Note: EHS informed food employee that due to the permanent jewelry, they are unable to handle food. Food employee began working at the cashier taking orders to prevent possible contamination of food products.

Observed accumulation of food debris on floors, walls, and ceilings throughout facility. Food accumulation was also observed on equipment and gaskets to reach-in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Note: PIC stated all nonfood contact surfaces will be cleaned and a cleaning schedule will be implemented to prevent further accumulation of food debris.