Little Caesars

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed the prep top cooler, reach in cooler and the walk-in cooler is not holding cold food at 41f or below. The ambient temperature of the walk-in cooler is recorded at 44.6F. CA: Discussed the person in charge to repair the coolers ASAP.

Personal cleanliness — Inspector Note: Observed food handling employee with hair longer than 1/2 inch not wearing an effective hair restraint. CA: Discussed with the person in charge that employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most recent inspection report 83B is not posted in the front service or at the drive thru window for public view. CA: Discussed the person in charge to post

Nonfood-contact surfaces clean — Inspector Note: Observed the prep table has accumulated black grease, unclean to sight and touch. CA: Discussed with the person in charge that nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed interior of the pizza dough pressure and can opener is very greasy and dirty at sight and touch. CA: Discussed with the person in charge that equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed 10 small boxes of tomato base, prepped in house, stored at the front service were above 41F, also all foods (tomato base, pepperoni, chicken, mushroom etc.) stored in the prep top cooler and the reach in cooler in the main kitchen were also above 41F.Please see the temperature log for out of temp food marked with asterisks. COS: Person in charge discarded all the food and restocked them. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Toxic substances properly identified, stored, used — Inspector Note: Observed bottles of cleaning solutions were stored directly on the food. CA: Discussed with the person in charge that the poisonous or toxic materials should be stored in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. COS: Person in charge relocated the cleaning products.