Little Caesars Improves its Sanitary Rating

Basic - Covered waste receptacle not provided in women's bathroom. In unisex bathroom.At 01/13/2016 callback: no change.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee aprons stored hanging on paper towels and above oil. Manager moved item. **Corrected On-Site**At 01/13/2016 callback: apron on rack with paper towels.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in rack which has some mold-like buildup.

Basic - Covered waste receptacle not provided in women's bathroom. In unisex bathroom.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee aprons stored hanging on paper towels and above oil. Manager moved item. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Pizza sauce 44°. 46°. 46°. 45°. 49°. In walk in cooler from last night. Sauce must be prepared in accordance with corporate instructions, cooled properly and refrigerated for at least 18 hours ' including cooling time before it can be held out at maximum 85°F ambient temperature for 12 hours. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce 44°. 46°. 46°. 45°. 49°. In walk in cooler from last night. Sauce must be prepared in accordance with corporate instructions, cooled properly and refrigerated for at least 18 hours ' including cooling time before it can be held out at maximum 85°F ambient temperature for 12 hours. **Repeat Violation**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager on duty has expired certification and has not received new certificate. 1 employee left **Corrected On-Site**

Basic - Cove molding at floor/wall juncture broken/missing. Pulled away from wall near back door area, also damage to door frame area. **Repeat Violation**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Empty spray bottles which manager stated were employees hanging on clean dish rack. Item moved. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of back door.

Basic - Floor soiled/has accumulation of debris. Around cove molding in kitchen area. Under three compartment sink, in bathroom, under dry storage shelves.

Basic - Old food stuck to clean dishware/utensils. Pans on clean dish rack next to three compartment sink with buildup. Also, old labels on pan lids in same area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left front counter/cash register and began working with dough- inspector corrected. Employee washed hands. **Corrective Action Taken**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.

High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Pizza sauce at 45°. 45°. Items preped and left in cooler from 9:00pm last night. Pizza sauce is non-tcs IF cooled to 41° within 4 hours. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce at 45°. 45°. Items preped and left in cooler from 9:00pm last night. Pizza sauce is non-tcs IF cooled to 41° within 4 hours. **Repeat Violation**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in soiled pan on clean dish rack next to three compartment sink.

Basic - Cove molding at floor/wall juncture broken/missing. Around back door **Repeat Violation**

Basic - Light shield damaged/in disrepair. Above oven/reach in cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Pizza sauce peeped last night at found during inspection at 47°47°and46°. Pizza sauce is non-TCS for 12 hours IF cooled to 41°f within 4 hours and cold held at 41°f for 18 hours including cooling time.

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce peeped last night at 47°47°and46°. Pizza sauce is non-TCS for 12 hours IF cooled to 41°f within 4 hours and cold held at 41°f for 18 hours including cooling time.

Basic - Cove molding at floor/wall juncture broken/missing. Around back door area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled drink on pizza cutting station. **Corrected On-Site** **Repeat Violation**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottled drinks in Walk-in cooler. With and above food to be served to the public.

Basic - Fan had accumulation of dust/debris. Fan on pizza cutting table.

Basic - Food debris accumulated on kitchen floor. On floor behind mixer. Flour buildup.

Basic - Gaskets with slimy/mold-like build-up. On gaskets and around area which gaskets make contact with Reach in cooler. Cook line.

High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Establishment out of Sanitizer for three compartment sink.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza on speed rack. Corrective action. Manager marked time.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee did not know proper steps for sanitation of equipment and utensils. Lack of knowledge about sanitization step for three compartment sink.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Marked exit/path to marked exit blocked. For reporting purposes only. Blocked by boxes. **Corrected On-Site**

No Violations Were Observed

High Priority - License expired within 30 days after expiration date.Expired on06/01/2014

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.2 drinks on back prep table **Corrected On-Site**

High Priority - License expired within 30 days after expiration date.Expired on06/01/2014

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Make table: pork 52°, marinara 52°, chicken 50°, pork 50°. Walk in cooler: marinara 48°, olives 47°, peppers 49°, dough 49°

Intermediate - Encrusted material on can opener blade. **Repeat Violation**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.Not able to produce proof

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Make table not holding TCS foods at 41° or below. table: pork 52°, marinara 52°, chicken 50°, pork 50°.

Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in not able to maintain 41° or below. marinara 48°, olives 47°, peppers 49°, dough 49°

Basic - Bowl or other container with no handle used to dispense food.In bulk flour **Warning**

Basic - Bowl or other container with no handle used to dispense food.In bulk flour **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Time was determined while on site by manager. **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.400 plus ppm **Corrected On-Site** **Warning**

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.**Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.For pizza **Warning**

Intermediate - Nonfood-grade basting brush used in food.Throughout **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Open can of soda on food prep **Corrected On-Site**

Basic - Employee with ineffective hair restraint while engaging in food preparation.Pizza cook **Corrected On-Site**

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.Aprons **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets.

High Priority - Toxic substance/chemical stored by or with food.Purple cleaner by oil **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave form to fill out. Food was time marked form filled out. **Corrected On-Site**

Basic - Food stored on prep table, not covered. Dough.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Shelve, rack, table

Basic - Employee with no hair restraint while engaging in food preparation. No employees with restraint, 5

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in sanitizer bucket

High Priority - Live, small flying insects in food preparation area. 1 observed

Intermediate - Records/documents for required employee training do not contain all of the required information.

Intermediate - Accumulation of food debris/grease on food-contact surface. Sheeter

No Violations Were Observed

Wet nesting of plastic pans on drying rack.

Wet mop not hung to dry.

Critical - Observed toxic item stored by food.SANITIZER WITH BUTTER ON RACK

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Observed cutting board grooved/pitted and no longer cleanable.

Observed nonfood-contact equipment in poor repairexhaust fan in bathroom .

Equipment and utensils not properly air-dried.pans.

Observed personal care item stored with food.jacket.

Observed employee with ineffective hair restraint.Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.pizza oven.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.dirty utensil containers in drying area.

Critical - Observed bathroom facility not clean.employee trash can.

Observed dumpster overflowing garbage.

Violation: 13-02-1Observed employee with ineffective hair restraint.

Violation: 15-32-1Observed reachin cooler gasket torn/in disrepair. pizza prep cooler

Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed employee with ineffective hair restraint.

Observed reachin cooler gasket torn/in disrepair. pizza prep cooler

Observed build-up of dust or dirt on nonfood-contact surface. hood filters

Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap on right side of rear door.

Critical - No Certified Food Manager for establishment. Certification Expired 09/10.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Observed ceiling in disrepair. Roof leaking near dishwash sink

Observed gaskets/door with slimy/mold-like build-up. Walkin Cooler

Critical - Observed soiled reach-in cooler gaskets. Pizza make table

Critical - Observed unlabeled spray bottle. Corrected On Site.

Clean utensils not stored inverted or in a protected manner. Spatulas, ladels, tongs, pizza cutters

Observed gaskets/seals on cold holding unit in poor repair. pizza make cooler

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Cornmeal and flour

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pepperoni pizzaCorrected On Site.

Critical - Observed soiled reach-in cooler gaskets.pizza make cooler

Critical - Observed unlabeled spray bottle.

Clean utensils not stored inverted or in a protected manner. Spatulas stored food end up.

Equipment and utensils not properly air-dried. Prep pans

Observed employee with no or ineffective hair restraint.

Observed gaskets with slimy/mold-like build-up.

Observed open dumpster lid.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. chicken wings, etc

Critical - Observed soiled reach-in cooler gaskets. Pizza make cooler