Little Caesar's

10D: .04(4)(d)Observed multiple containers, shakers and squeeze bottles that were not labeled with their common name. Working containers shall be labeled with their common name or otherwise identified. Corrective Actions: The PIC labeled containers and shakers.

18: .07(2)(m)Observed the backdoor cracked open twice during inspection. Outer openings shall be protected from the entry of pests. Repeat violation may result in permit suspension.

2-1B: .03(5)(c)Observed employee press down parchment paper from pizza press with hands multiple times and proceeded to prepare pizzas. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Pizza was discarded and employee washed hands. Employee was coached on when to wash hands.

2-2A: .03(4)(a)(b)(c)(e)(f)Observed the person in charge was not able to provide documentation that their employees had been trained on their employee health agreement policy and requirements. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

*THIS IS CRITICAL VIOLATION AND VIOLATION MUST BE CORRECTED ON OR BEFORE 10/3/25 OR PERMIT MAY BE SUSPENDED.

18: .07(2)(m)Observed the backdoor was open at the beginning of inspection. Observed cracks around the sides and the bottom of the door. Door is missing weather stripping. Outer openings shall be protected from the entry of pests.

2-2B: .03(5)(j)1&2Observed employee chewing food while preparing food. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee was coached that employees shall not eat food in the main kitchen.

4-2B: .05(7)(a)1Observed utensils in the warewash area stored as clean with old food and oil residue on the food contact surfaces. Food contact surfaces shall be cleaned to sight to touch.

6-1A: .04(6)(f)Observed cold-held food holding a temperature greater than 41 degrees F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Employee will place food on time control.

6-1D: .04(6)(i)Observed facility was not following the written time control procedures. Facility did not have their timer started for the pizza's. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Had the person in charge start the timer as the pizzas had not been out for 4hrs.

14B: .05(10)(a)Observed plastic containers in the warewash area wet-stacked. After sanitizing, equipment shall be air-dried. Corrective Actions: Containers was rearranged accordingly.

14B: .05(10)(e) 1,2,4Observed utensils stored as clean in containers that had old food residue and debris in them in the warewash area. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C)

14C: .05(10)(e)1&3Observed pizza boxes stored on the ground. Single-use items shall be stored 6 inches off of the floor.

15A: .05(6)(a)Observed the ambient air temperature of the reach-in cooler was at 51 degrees F. Equipment shall be in good repair and proper adjustment.

8-2B: .07(6)(c)Observed spray bottles of glass cleaner stored with canned goods and a bucket of sanitizer stored above canned goods in the main kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P)

*This is a repeat violation on a consecutive routine inspection. Three repeat violations may result in permit suspension. Corrective Actions: The PIC relocated chemicals accordingly.

10D: .04(4)(s)Observed multiple squeeze bottles that were not labeled with their common name. Working containers shall be labeled with their common name or otherwise identified. Corrective Actions: Employee labeled squeeze bottles.