Little Caesars

Contamination prevented during food preparation, storage, display — Inspector Note: Observed 3 containers of pizza sauce stored on the floor in the walk in cooler. Employee lifted sauce off the floor (COS). 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Wiping cloths: properly used and stored — Inspector Note: Observed several wet wiping cloths stored in the preparation sink in the ware washing area. PIC stated that the sink is being used for a presoak sink. Advised PIC to label the sink if a produce sink is no longer needed for the facility. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean pizza baking pans on a bottom shelf not inverted or protected to protect from contamination. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) 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. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the bottom shelf of the reach in freezer with a lot of rust forming. The freezer must be cleaned then sealed or replaced. The rust can cause contamination to food items.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the quaternary ammonium test strips expired (8/1/2023). PIC will need to order test strips and ensure that they don't get wet. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Nonfood-contact surfaces clean — Inspector Note: Observed the bottom of the prep table and back area where clean pizza pans are stored with a build up of black debris. Also, the storage shelves in the back of the facility has a lot of debris (where the bags of pizza flour are held). Observed accumulation on the shelves by the reach in freezer and the shelves in the back of the house by the restroom. Observed the interior and exterior surface of the employee's cooler in need of cleaning due to build up.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed the self closing device on the unisex restroom door not working properly. The door is not closing. The self closing device must be repaired. 511-6-1.07(5)(i) - Closing Toilet Room Doors (C) (i) Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed the vents in the unisex restroom in need of cleaning due to a thick dust accumulation.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the walls above and below the 3-compartment sink in need of cleaning due to a black mold like substance. The caulking on the wall above the 3-compartment sink must be removed and recaulk due to a mold substance. Observed the floors in need of cleaning under the sinks, prep area, and underneath the storage racks. Observed the ceiling tile stained heavily in the area where the pizza oven is located. Please clean and/or replace the tile. The area should be smooth, easily cleanable, and nonabsorbent.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed the light shield cracked in the walk in cooler. The light shield must be replaced. 511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. 3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

Insects, rodents, and animals not present — Inspector Note: Observed several gnats throughout the facility in different areas (3-compartment sink area, restroom, and by the front hand washing sink). Pest control will need to treat the facility for gnats by 12/22/25. Please send a copy of the complete pest control report to [REDACTED EMAIL] 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the can opener with a thick accumulation of black build up and metal shaving. The can opener will need to be cleaned regularly to avoid build up. Observed the green storage shelves holding clean dishes above the 3-compartment sink with an accumulation of build up. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Toxic substances properly identified, stored, used — Inspector Note: Observed disinfectant spray stored on the shelf with single service pizza boxes and pizza baking pans. Advised employees to make sure that chemicals are separated from food items (COS). 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. 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