Little Caesars, 13917 Cedar Rd, South Euclid, OH 44121 - Commercial RFE < 25000 sq. ft. inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- TCS foods were not being held at the proper temperature. Measured tomato sauce and sliced bell pepper above 41 degrees F
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Equipment and/or components are not maintained in good working order. Prep table was not turned on to hold cold holding temperatures below 41 degrees F
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Observed a build-up of dirt and debris. Clean up hard to reach areas throughout the kitchen and prep areas (under shelves and food equipment that appears dusty or unsanitary). Clean,sanitize, and remove all dust and debris from all shelves throughout kitchen and prep areas including the walk in cooler
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
|
09/17/2015 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
Ensure that there is a minimum of one employee per shift with a certificate in food safety training.
|
09/29/2014 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
Ensure there is a minimum of one person per shift that is certified in food safety training and that has a current certificate available.
- Critical: TCS foods were not being held at the proper temperature. Chicken was holding at 45F in the bottom of the prep line reach-in cooler.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Temperature of cooler adjusted during inspection. Correct By: 26-Jun-2014
- Critical: Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. Thermometer was reading 60F in the coolers.
Provide an adequate supply of properly calibrated metal stem probe thermometers (0-220F) to monitor internal temperatures. Correct By: 26-Jun-2014
|
06/26/2014 | Standard Inspection |
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