Little Caesars

6-1A: .04(6)(f)Observed multiple temperature control for safety foods cold holding greater than 41 degrees Fahrenheit for longer than 4 hours. (See temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All food items discarded.

11A: .05(3)(a)The walk in cooler and reach in cooler (Make line cooler) were maintaining an ambient temperature greater than 41 degrees F. (See temp log). Facility does not have any other means great enough to keep food safely refridgerated. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures in compliance with the food code (i.e., cold held food 41°F or below). (Pf)

16B: .06(2)(r)Observed hand sink leaking when hot water is turned on. When sink is in use, floor piping where the air gap is located overflows into the restaurant prep area. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

18: .07(2)(m)Observed backdoor bottom seal torn allowing for an opening and seal around door in disrepair allowing opening for pests. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

2-2D: .06(2)(c)The handwashing sink in the front of the facility is not equipped with hot water at least 100 degrees F. The hot water does not come on at all. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf) Corrective Actions: **The sink must be properly fixed to provide hot water at a minimum temperature of 100 degrees F. **

6-1A: .04(6)(f)Observed all items in the facility cold holding at temperatures greater than 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were discarded.

11A: .05(3)(a)The walk in cooler and reach in cooler were maintaining an ambient temperature greater than 41 degrees F. The facility does not have any other cooling units to utilize. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures in compliance with the food code (i.e., cold held food 41°F or below). (Pf) Corrective Actions: The facility has been suspended due to lack of equipment for holding cold food. The facility does not have the sufficient capacity to keep foods safe. All units must be properly repaired or replaced.

12B: .03(5)(g)Observed multiple food employees preparing orders with arm jewelry on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Education was provided to all employees by the person in charge and all employees removed their jewelry.

12B: .03(5)(i)Observed several food employees without their hair properly restrained. 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 (1/2"). (C) Corrective Actions: Education was provided to all staff by the person in charge all employees restrained their hair.