Little Caesars #357

Observed grease and debris buildup on non-food contact surfaces of equipment throughout the facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC needs to deep clean kitchen facility.

Observed open lid on outside dumpster. 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. PIC needs to ensure dumpster lids are maintained closed at all times.

Observed food debris on floors and walls throughout facility. Observed floor tiles busted up in multiple places throughout the kitchen. Observed coving missing next to three compartment sink. 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. PIC needs to have floor tiles and coving repaired and thoroughly clean all floors and walls.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. PIC needs to have employees sign appropriate reporting agreements.

Observed pizza pans ready for use stored on drying racks with excessive buildup and debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC needs to wash, rinse, and sanitize pans and scrub them to remove debris.

Observed back door self-closing fixture did not completely close the door. Observed a hole at the bottom corner of the back door through with pests could enter. 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; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. PIC needs to have self closing fixture and hole repaired.

Observed multiple pans and tubs on drying racks stacked while wet. PIC needs to ensure pans are allowed to completely air dry before stacking.

Observed grease and debris buildup on non-food contact surfaces of equipment and utensils throughout the facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC needs to deep clean kitchen facility.

Observed open lid on outside dumpster. 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. COS: PIC closed the lid.

Observed excessive food debris on floor and walls. Observed floor tiles near three compartment sink peeled up in places. 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. PIC needs to have floor tiles repaired and thoroughly clean all floors and walls.

Observed multiple food stored at the bottom of the pizza pre line above 41F. See temperature log. COS by manager moving food items to the walk-in cooler to reduce food temperature. The employees cannot use the bottom of the pizza prep line until it is working correctly by maintain food temperatures at 41F or below. Need to put a do not use sign at the bottom of the pre line. Will follow up on the prep line cooler to make sure it is working properly.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Provided manager a copy of the DPH Norovirus clean up procedures. The facility can utilize the CDC procedures, or the franchise can provide Georgia approved procedures for the employees to follow.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf

Observed multiple pizza and food storage racks with food and grease buildup on the storage racks. Need to clean and pressure wash the storage racks to remove the food and grease build up.   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.

Observed open outside dumpster lid on the outside dumpster. Need to maintain the trash dumpster lid closed when not in use.

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:

1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and
2. With tight-fitting lids or doors if kept outside the food service establishment.

Observed that facility did not have paper towels available at hand washing sink in main kitchen area next to 3 compartment sink. Paper towels were provided.

Observed that employee bathroom did not have soap available. CA provide soap for handwashing.

Observed pizza pans that were ready for use with food debris in them. Pizza pans were stored under counter for use. CA wash, rinse, and sanitize pans so that food debris and residue is removed.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P

2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day

At this time we have not received a variance letter from the department of public health state office indicating that circular pans can be washed, rinse, and sanitized on a weekly basis. Until we receive documentation indicating that this is an approved process, points will be deduced accordingly. Please email us if you do have an approved process and your grade will be adjusted accordingly. You can contact us at (912)368-5520 or via email at Liberty.EH@DPH.GA.GOV. The state office has been contacted about this issue. You can contact the state office at (404)657-2700.

Observed cleaning chemicals and sanitizer bucket stored above single use lids and storage containers. COS sanitizer and cleaner were removed and placed on bottom of shelf.

Observed dirty wet wiping cloths stored on countertop and other objects through out kitchen. Observed that when sanitizer was tested it showed little to no sanitizer. COS sanitizer buckets were emptied and refilled with sanitizer.

Observed trays that had water sitting in them on clean tray rack. CA arrange trays, pans, and utensils so that they can drain and air dry.

Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed molded food on floor of walk in cooler. Observed build up of dust and debris on ac vents. Observed dirty floors and debris in back kitchen area. Observed black substance on pizza racks. CA clean areas/equipment so that debris/residue is rmoved.