Little Caesars

Observed the food handler with a beard greater than one-half in length prepping food items without a beard 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. Obtain a proper beard restraint.

Observed the previous inspection report posted. 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. Post today's inspection report.

Observed the outside dumpster with both side doors open 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 of dumpster to avoid attraction of pests.

Observed numerous prepped cheese pizzas sitting on the counter with temperature between (48F-53F). Per person in charge the pizzas were recently prepped for a large order. 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 (5°C) or below. Employee placed pizzas inside the walk in cooler to decrease the temperature.

Observed no paper towels at two hand washing sinks inside the main kitchen and in the restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Employee placed paper towels at the hand sinks.

Observed several prepped containers of pizza sauces and bulk container pizza sauces inside the walk in cooler not date marked. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee will datemark the items.

Observed the food handler with a beard greater than one-half in length prepping food items without a beard 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. Obtain a proper beard restraint.

Observed sunlight coming in at the bottom of the back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along solid, self-closing, tight-fitting doors. Add a new door sweep to the back door.

Observed the front door not closing completely. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings solid, self-closing, tight-fitting doors. Have the self closure adjusted.

Observed the outside dumpster with both side doors open 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 of dumpster to avoid attraction of pests.

Observed the handsink next to the 3 compartment sink not operable due to the bottom pipe not being properly connected to the drain causing severe leakage when turned on. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Call a plumber as soon as possible to get the handsink working.

Observed sunlight coming in at the bottom of the back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along solid, self-closing, tight-fitting doors. Add a new door sweep to the back door.

Observed a build-up of a black slimy substance all along the wall where the 3 compartment sink is due to heavy condensation and water saturation. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Scrub the back wall to get the slimy substance off of the wall.

Observed Observed chicken wings (104F) hot holding inside of the warmer cabinet below 135 F. The Person In Charge (PIC) stated the wings were inside of the cabinet for 10-15 minutes. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): Chicken wings moved to the oven to reheat to 165 F or above.

Observed no thermometers in the food establishment. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Obtain thermometers.

Observed several clean food containers wet stacked. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Coach employees to allow containers to air-dry before stacking.

Observed an employee prepping pizza and another employee prepping pizza dough without hair restraints. 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. Employees put on hats.

Observed sunlight coming in at the bottom of the back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along solid, self-closing, tight-fitting doors. Add a new door sweep to the back door.

Observed pizza sauce behind the front counter with no markings indicating when the sauces were removed from temperature control. 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: 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.Which states pizza sauce must be identified as to date and time from which it is removed from temperature control. Ensure employees are properly labeling pizza sauce once out of temperature control. Pizza sauce discarded.

Observed various TCS items, Chicken wings (46F), Pepperoni (52F), Cheese (50F) in the reach-in unit under the prep top cooler being held above 41F, with an ambient air temperature of 52F. Time/temperature control for safety (TCS) foods shall be held at 41F or below. PIC states the food has been in there since this morning and was moved to the walk in cooler. I spoke with the owner via telephone and he states he has an appointment with a reputable company to repair the unit in 2 weeks. Food was discarded. I advised to not use the reach in unit until it is repaired.

Observed pizzas on pizza rack held on time as public health control with no discard or hold times. Temperature of the pizzas were 75F. 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: The food shall be marked or otherwise identified to indicate the time that is past the point in time when the food is removed from temperature control. Educate staff on proper time marking procedures. Employee discarded pizzas.

Observed pizzas on pizza rack held on time as public health control with no discard or hold times. Temperature of the pizzas were 75F. 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: The food shall be marked or otherwise identified to indicate the time that is past the point in time when the food is removed from temperature control. Educate staff on proper time marking procedures. Employee discarded pizzas.

Observed expired Certified Food Safety Manager documentation posted. Expired 1/16/2023. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. Please take a food safety course from a reputable company within 60 days.

Observed employee prepping pizza 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. Employee put on a visor.

Observed various TCS items in the prep top cooler and the reach-in unit under the prep top cooler being held above 41F with an ambient air temperature of 51F. Time/temperature control for safety (TCS) foods shall be held at 41F or below. PIC states the food has been in there since this morning and was moved to the walk in cooler. The PIC states the lid for the unit was broken and was removed. Maintenance has been called and will be here to repair unit this afternoon. An informal visit will be made within 3 working days to check on status of the unit. Recommended all TCS foods be moved to the walk in cooler immediately.

Observed no Certified Food Safety Manager documentation posted. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Post certification on wall.

Observed no thermometers in the food establishment. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Obtain thermometers.

Observed employee prepping pizza 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. Employee put on a visor.

Observed no Certified Food Safety Manager documentation posted. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Post certification on wall.

Observed no hand soap at the handwashing sink in the main kitchen. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Refill hand soap.

Observed employee personal water bottle on shelf in food prep area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Employee removed water bottle.

Observed pizzas on pizza rack held on time as public health control with no discard or hold times. Temperature of the pizzas were 69F. 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: The food shall be marked or otherwise identified to indicate the time that is past the point in time when the food is removed from temperature control. Educate staff on proper time marking procedures. Employee discarded pizzas.

Observed no hand soap at the handwashing sink in the main kitchen and restroom. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Refill hand soap.

Observed no paper towels in the dispenser at the back handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Add paper towels to back handsink.

Observed unlabeled chemical bottle in the main kitchen. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Chemicals were discarded.

Observed establishment not following their pizza sauce variance procedure as it relate to sauce being identified as to date and time from which it is removed from temperature control and to be discarded. 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: 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. Label food.

Observed portioned marinara sauces in a box stored directly on the floor. Food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Employee moved food items off the floor.

Observed sunlight at the bottom of the back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along solid, self-closing, tight-fitting doors. Have door sweep added to back door.

Observed employee prepping pizza dough 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. Employee put on a visor.