LITTLE CAESARS

EHS observed facility not utilizing timers on ready racks during inspection per Little Caesar's TPHC policy. Pizza tempted at 139 F.

TPHC shall be maintained in the facility as written.

PIC to utilize approved TPHC procedures and utilize timers. Pizza on rack remanded to hot holding.

EHS notes lack of verifiable reporting methodology for health conditions in employees. No health forms present.

The permit holder shall require food employees and conditional employees to report in a verifiable way to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

PIC to obtain a verifiable method of reporting. EHS supplied forms; PIC signed.

EHS observes that facility lacks posted permit.

Post the permit in a location in the food service establishment that is conspicuous to consumers.

PIC to obtain, post.

EHS observes salvaged cardboard pizza box used as station backer at butter area.

Single-service and single-use articles may not be reused.

PIC to discard, replace with reusable, washable liner.

EHS observed:

-exterior of bulk bins under mixer encrusted with sauce -interior bottoms of pizza portal with debris, food debris -cardboard liner above buttering station with buildup of sauce, debris

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to clean areas.

EHS observed:

-keys, cigarette pack stored atop stack of flour in rear maketable -"starry" 20oz bottle stored in WIC by door

Designated employee areas are to be utilized for storage.

PIC to move items to area and maintain.

EHS observed stored as clean:

• pan with buildup in drying rack with dough residue
• whisks in drying rack with buildup of food debris

All food surfaces to be clean to sight and touch,

Items removed and placed in 3C sink for cleaning.

EHS observed in-use whisk stored atop pallet in BOH.

Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

PIC removed whisk to 3C for cleaning. EHS advises PIC to utilize clean pans for between-use whisk storage.

EHS observed:

-in use pallets in BOH with buildup of dough, debris

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to clean areas.

EHS observed:

-nu-way cup stored in deep dish pan area on drying rack -backpack, lunchbox stored with single-service items in BOH -calypso, other drinks stored atop facility food in WIC

Designated employee areas are to be utilized for storage.

PIC to move items to area and maintain.

EHS observed facility not utilizing timers on ready racks during inspection per Little Caesar's TPHC policy. Pizzas temped at 62F.

TPHC shall be maintained in the facility as written.

PIC to utilize approved TPHC procedures and utilize timers. Pizzas on rack discarded.

EHS observed:

-interior middle front warming cabinet seals with buildup of grease, debris. -interior bottom of pizza portal with buildup of debris.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to clean areas.

EHS observed facility not utilizing timers on ready racks during inspection per Little Caesar's TPHC policy. Pizzas temped at 136F.

TPHC shall be maintained in the facility as written.

EHS advised PIC to utilize timers on ready rack. As pizza was recently prepared, discarding unnecessary.

EHS observed:

-Buildup of grease on rack behind container prep table -Buildup of dust, detritus on vents of exit station of pass-through grill -Buildup of dust, grime on vents of warming cabinets -Buildup of food debris in bottom interior of pizza portal cabinet

All non-food contact surfaces are to be clean to sight and touch.

EHS advised PIC to have affected areas cleaned.

EHS observed fingerprints, staining on ceiling tiles in pizza prep area, pass-through oven area.

All physical facilities must be cleaned often enough to prevent buildup.

EHS advised PIC to clean or replace tiles. PIC stated that tiles were in process of being replaced ad-hoc.

Observed several items stored as clean near the 3-C sink (sauce bottle lids, sauce bottles, larger pans) with visible food debris on the food contact surface. All food surfaces shall be clean to sight and touch. Items removed from shelving at placed at drainboard near wash section to be rewashed.

Observed a female employee helping with pizza prep (boxing pizzas from oven) with rubber bracelets on arms. While engaged in food prep duties, employees shall not wear any jewelry beyond a plain band. Spoke to PIC about requirement. Employee removed bracelets and washed hands.

Observed a black build-up on the shelving units in the walk in cooler. Black substance is able to be removed using a prep pad. All non-food contact surfaces are to be clean to sight and touch. Facility is to clean.

Observed visible debris on the tops of bulk containers and baking soda containers stored on the dry storage shelf near the prep table. All non-food contact surfaces are to be clean to sight and touch. Facility is to clean.

Observed facility not following the appropriate procedures for their time as a public health control (TPHC) policy. Observed that two pizza (pepperoni and cheese toppings) were in zone 1 on the ready racks but the digital timer had not been set. Pizzas were temped at 55F. Explained process to PIC. Facility is to follow correct SOP for pizza prep. Any pizzas not following proper protocol are to be discarded.

Observed multiple items in the prep table stored uncovered due to the fact that facility's prep table lid was no longer attached. In addition to the fact that the lids were not attached, facility did not have tops of the pans. This is an increased concern due to the presence of flies in the facility and improper storage of employee drinks. Facility provided lids.

Observed pizza cutters stored as clean above the 3-C with food debris on the food contact surfaces. All food contact surfaces are to be clean to sight and touch. Items removed and placed at wash compartment to be rewashed.

Observed sauce containers, sauce lids, and assorted pump parts stored as clean above the 3-C with food debris on the food contact surfaces. All food contact surfaces are to be clean to sight and touch. Items removed and placed at wash compartment to be rewashed.

Observed a metal strainer pan stored as clean above the 3-C with food debris on the food contact surfaces. All food contact surfaces are to be clean to sight and touch. Items removed and placed at wash compartment to be rewashed.

Observed a spray bottle of Contender stored directly on top of pizza flour near the walk in cooler. All chemicals must be stored to prevent contamination of food, equipment, utensils, and/or single service items. PIC removed and placed with other chemical storage.

Observed several live flies in the facility near the 3-C sink. All facilities must take adequate measures to control the entrance and proliferation of pests. PIC is to address with pest control company.

Observed a female employee remove pizza from oven and prepare to cut and box without benefit of a hair restraint. Employees hair was longer than 1/2 inch. At all times while engaged in food prep duties, employees with hair longer than 1/2 inch shall wear a proper hair restraint. Employee donned a hat when addressed by EHS.

Observed heavy staining of ceiling tiles from the area containing the warming cabinets to the wall on the rear of the pizza oven. Tiles are so heavily stained that some are brown and other appear to have "hand prints" covering the surface. All physical facilities are to be cleaned at a frequency to prevent such accumulations. PIC is to address with all staff and conduct a deep cleaning. Tiles may need to be replaced as necessary.

Observed heavy black markings on the floor of the facility extending from the back exit door, into the walk in cooler, and near the pizza oven. All physical facilities are to be cleaned at a frequency to prevent such accumulations. PIC is to address with all staff and conduct a deep cleaning.

Observed the baseboard no longer attached to the wall near the back dough prep area. All physical facilities are to be maintained in good repair. PIC shall address with maintenance.

Observed an employee cell phone and charger on the dry storage shelves which contained food for pizza prep such as pineapple tidbits and oils. All employee personal items are to be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items. Facility already has a designated shelf which is clearly labeled for such storage directly to the right of the walk in cooler when facing the walk in cooler door. PIC moved items to this location.

Observed an employee bottled sports drink on the shelf above the prep table which also contained the shakers and was directly above food intended for pizza prep. All employee personal items are to be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items. Facility already has a designated shelf which is clearly labeled for such storage directly to the right of the walk in cooler when facing the walk in cooler door. PIC moved items to this location.

Observed an employee drink (Tropical Fantasy) stored amongst food products intended for use for patron consumption in the walk in cooler. All employee personal items are to be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items. Facility already has a designated shelf which is clearly labeled for such storage directly to the right of the walk in cooler when facing the walk in cooler door. PIC moved items to this location.

Observed a heavy build-up of food on the grated shelves near the pizza oven such that build-up is at least 1/4 inch thick. All non-food contact surfaces are to be cleaned at a frequency to prevent such accumulations. PIC is to address with all staff and conduct a deep cleaning.

Observed a heavy build-up of food debris on the sides of the pizza rolling racks. All non-food contact surfaces are to be cleaned at a frequency to prevent such accumulations. PIC is to address with all staff and conduct a deep cleaning.

Observed the top lid and the side doors open on the dumpster when checked during course of inspection. All lids and doors should be closed to prevent the attraction of pests and production of odors. Employees are to close lids and doors.