Sizzling Caesars, LLC, Little Caesars #20361

-Observed Quat Sanitizer solution stored in the 3 compartment sink and 2 separate buckets throughout the kitchen with chemical concentrations greater than 40ppm. *COS, Sanitizers were diluted upon request by PIC.

-Observed hood ventilation filter for pizza oven with accumulations of grease and debris in the kitchen. Was noted previous inspection. PIC stated hood was recently cleaned within last few months. Last dated sticker 8/24. -Observed soiled shelving with old food debris in the walk in cooler of the facility. -Observed soiled shelving and ceiling with moldy debris in the front service Pepsi reach in cooler containing 2 liter sodas. *CTM, Conduct general cleaning and send documentation to Kristen.Tyler@dph.ga.gov within 72hrs.

-Observed Reach in portion of the pizza prep top cooler not being able to maintain temperatures of 41F or below. Ambient temp of right RIR was 48F and left RIR was 45F. Food items in bottom RIR portion were 44F/45F. Temperatures in PTC were in correct range and unit was frozen and icing. Food items were restocked in bottom RIR portion this morning prior to opening. Items were placed back in walk in cooler to rapid cool and facility were instructed not to use bottom RIR until serviced. Towels were also present in bottom unit to absorb pooling water. *CTM, Have unit serviced and send documentation to Kristen.Tyler@dph.ga.gov within 72hrs.

-Observed Quat sanitizer in the 3 compartment sink in the rear kitchen area of the facility with chemical concentrations >400ppm. PIC stated dispenser was serviced last week, and just waiting for another part. *COS, Sanitizer was diluted with water to proper chemical concentrations.

-Observed sanitizer in 3 compartment sink with chemical concentrations >400ppm. -Observed sanitizer stored at pizza prep station and front pizza (Boxing) packaging prep station across from the ovens with chemical concentrations >400ppm. *COS, Sanitizer was diluted to proper chemical concentrations upon request.

-Observed 2 large containers of pizza sauce in the walk in cooler in the kitchen not cooling at a rate fast enough to reach 41F or below within 4hrs using predictive cooling rationale. Recommended half batches and consolidating after completing, ice paddles, facility already using ice water as ingredient, Reach in freezer, etc. to accelerate cooling process. *COS, 2 containers were placed in reach in freezer to accelerate cooling.