Little Caesars

Observed no paper towels at the hand washing sink near the walk in cooler. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Replace the paper towels at the hand sink.

Observed a pitcher of water inside the hand sink in the soft drink storage area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Remove the pitcher of water from the hand sink.

Observed a damp cloth in-use on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Keep cloths inside of sanitizer solution buckets when not being used.

Observed several clean food containers wet stacked in the ware washing area. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Rewash, re-rinse, and re-sanitize wet food containers.

Observed a box of container lids on the floor in the dough prep area. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: At least 6 inches (15 centimeters) above the floor. Move the box of container lids 6 inches above the floor.

Observed pepperoni (47°F), string cheese (44°F), and shredded mozzarella (46°F) inside the reach in cooler. Per person in charge the items have been inside the unit overnight. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. The ambient air temperature of the unit is 46F. Food items were discarded.

Observed no paper towels at the hand washing sink near the walk in cooler. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Employee placed paper towels at the hand sink.

Observed an employee only wash and rinse utensils. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Employee setup sanitizing compartment to sanitize the washed utensils.

Observed the in use sanitizer bucket with 0 parts per million (ppm) of quat sanitizer. Per person in charge there are issues with the sanitizer dispenser. . A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:150-400 ppm. Employee manually poured the sanitizer into the bucket. Have the sanitizer dispenser repaired immediately.

Observed no allergen notification at the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Provided person in charge with an allergen template. Post allergen notification.

Observed an inoperable probed thermometer. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature of food items. Obtain a working thermometer to ensure proper temperatures are maintained.

Observed employee prepping and handling food with a beard greater than one-half inch in length. 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. Obtain proper beard restraints.

Observed side doors open on the outside shared dumpster with trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Close doors/lids on dumpster.

Observed a container that contains flour, not named with its common name. 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. Label the container with the common name "flour".

Observed employee prepping and handling food without a hair restraint. 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. Corrected on Site (COS): Employee placed visor on her head and washed her hands properly.

Observed an employee's drink stored next to the breastick sauces inside the reach-in cooler, and observed employee drinks stored next to the pizza crust inside the walk-in cooler. Employee items must be stored away from food, single-use items, clean equipment, and clean linen. Designate an area to store employee drinks inside the walk-in cooler (ex., store on the bottom shelf and label the shelf "employees only").

Observed a pitcher being stored in the hand sink next to the dough machine. A handwashing facility may not be used for purposes other than handwashing. Remove pitcher from handsink.

Observed two employees prepping and handling food with bracelets on their wrists. 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. Have employees remove all jewelry from wrists.

Observed the dumpster with one of the top lids open. Dumpsters must be closed completely when not being used to avoid attraction to pests. Close the dumpster lid.

Observed employee fill water pitcher at the front hand washing sink. A handwashing facility may not be used for purposes other than handwashing. Discontunie using handsink for food prep.

Observed several containers of food out of it original container unlabeled: flour and parmesan. 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.

Observed clean food containers wet stacked on shelves in the dish washing area. After washing, rinsing, and sanitizing equipment and utensils, the equipment and utensils must air dry. Re-wash, re-rinse, and re-sanitize food containers.

Observed the dumpster with the top area and side door open. Dumpsters must be closed completely when not being used. Keep side doors closed.

Observed clean food containers wet stacked on shelves in the dish washing area. After washing, rinsing, and sanitizing equipment and utensils, the equipment and utensils must air dry. Re-wash, re-rinse, and re-sanitize food containers.

Observed an employee's bag that contains a Powerade stored next to consumer foods inside of the walk-in cooler. Employee items must be stored away from food, single-use items, clean equipment, and clean linen. Designate an area to store employee drinks inside of the walk-in cooler (ex. store on the bottom shelf and label the shelf "employees only").

Observed pepperoni pizzas (60F-69F) prepped in the pizza holding racks being held on time as public health control not marked. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. Employee discarded the pizzas.

Observed employee eating at the prep table where the pizza boxes are stored. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Educate staff on proper areas to consume food.

Observed no inspection report posted at the drive-thru window. 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. Post today's inspection report at the drive-thru window for public view.

Observed mildew like buildup on the rolling racks where prepped dough and parmesan cheese were stored on. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Employee removed food items in order to wash, rinse and sanitize the rolling rack.

Observed pepperoni pizzas (68F) prepped on the pizza holding racks being held on time as public health control not marked. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. Employee discarded the pizzas.