- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the foloowing have accumulations of grime and debris: wire shelving in dishwashing and pizza prep areas
Correction: general dishwashing area.
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11/24/2015 | Follow-up | |
Food supplier is Blueline. Discussed employee health, Little Ceasars corporate training is used. Recommend placing thermometer in warmest part of cold holding units. Observed good handwashing and datemarking.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza sauce cold holding at improper temperatures. Observed at 45°.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Item was put on 4 day at 45° time control.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken wings for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Per facility policy, chicken wings should be labeled with 3 hour discard time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the foloowing have accumulations of grime and debris: wire shelving in dishwashing and pizza prep areas
Correction: general dishwashing area.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed multiple flies in facility and fly traps full of flies.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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11/17/2015 | Routine | |
Food Supplier is Blue Line. All proteins are received precooked. Discussed Employee Health, corporate Little Caesars training is used. Discussed thawing, and cooling procedures. Discussed cleaning and sanitizing utensils on the prep line. Recommend cleaning wire shelving used for storing clean pans/dishes. Recommend wearing hair restraint during any food preparation.
No violation noted during this evaluation. | 04/21/2015 | Risk Factor | |
All proteins are received precooked
- Equipment - Good Repair and Proper Adjustment
Observation: Observed reach in freezer with ice build up and in a condition that prevents necessary maintenance and easy cleaning. Food was observed partially frozen solid and cold holding at 32 F.
Correction: Recommend repairing the reach in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. PIC began defrosting unit during inspection. Recommend having unit serviced if defrosting does not correct holding temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the nonfood contact surface of the green and silver metal storage racks by the 3 basin, in the front, and next to the prep unit with accumulations of grime and debris and in need of cleaning.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Discussed lining shelves with a smooth, easily cleanable, and nonabsorbent material to make cleaning easier.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed dishes and equipment in the 3 basin sink not being properly sanitized after cleaning and before use
Correction: observed the quaternary ammonium sanitizer in the 3 basin sink at a concentration too low, < 150 ppm.
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10/16/2014 | Routine | |
Menu includes pizzas, breadsticks and chicken wings. Wings are received fully cooked and frozen, thawed in the WIC and reheated in the pizza oven. Pizzas are hot held 30 mins and then discarded, wings are hot held 3 hrs and then discarded. Employee health policy is posted and in compliance. Discussed cooling of pizza sauces, which are made from room temperature ingredients mixed with cool water. Observed good hand washing. PIC stated in use utensils are cleaned and sanitized every 4hrs or less. Fire suppression system was serviced Jan. 2014.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the food-contact surfaces of equipment not being properly sanitized after cleaning and before use. Observed sheet pans in the sanitizer basin of the 3 basin sink and quaternary ammonium sanitizer at a concentration too low
Correction: observed < 100 ppm.
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03/18/2014 | Risk Factor | |
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the nonfood contact surface of the wire storage racks (near prep unit and by hot hold units) with accumulations of grime and debris and in need of cleaning.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/10/2013 | Follow-up | |
Blue Lion is the supplier. Menu includes pizza, chicken wings, and crazy bread. Chicken wings are received pre-cooked, frozen and reheated in the pizza oven. Pizza and bread hot held for 30 minutes and chicken wings hot held for 3 hours before discarding. Employee health policy in file and information posted in facility to include reporting exposures. Per PIC, in-use utensil are cleaned and sanitized every 3-4 hours. Discussed date marking
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the wire storage racks (near prep unit and by hot hold units) with accumulations of grime and debris and in need of cleaning.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Observed the floor wall juncture in parts of the mop room not coved and closed to no larger than 1/32 inch space.
Correction: Recommend repairing/ replacing the coving in these areas so that the floor wall juncture is coved to no larger than a 1/32 inch space.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the wall above and below the 3 basin sink moldy in spots and in need of cleaning.
Correction: Recommend increasing the frequency of detailed cleaning in this area. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/23/2013 | Routine | |
Copy of the employee health policy from the employee handbook is in file
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed equipment/ utensils not being sanitized after cleaning and before use. Observed the quaternary ammonium sanitizer in the 3 basin sink at a concentration too low (observed at 100 ppm).
Correction: Recommend maintaining the proper concentration of sanitizer so that equipment/ utensils are sanitized after cleaning and before use. PIC refilled the sink with sanitizer from the preset system and the quaternary ammonium sanitizer was observed at 200 ppm.
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03/05/2013 | Risk Factor | |
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