6: Employee not washing hands after touching register before making pizza
14: Condensation from air conditioner leaking onto prep table and dough press machine
14: Food build up on pizza roller/docker
14: Mold growing on sheet pan covering dough in walk in cooler
14: Speed racks in walk in cooler have lots of food build up on them
22: Did not set timer for pizzas sitting on the speed rack per Little Caesars policy for using TPHC. The pizza is sitting out at room temperature and is at 55F with mozzarella on the pizza
34: No thermometer in prep cooler
34: No probe thermometer available
35: No labels on containers of flour, etc
37: Employee purse sitting on top of pizza boxes
37: Employee drinks sitting on prep cooler
45: Air conditioner unit is leaking water into a pan and also leaking water onto prep table and dough press machine
45: Cardboard lining inside of prep cooler
45: Shelves lined with cardboard
45: Condensation leak in prep cooler
47: Can opener is dirty
47: Shelves dirty in walk in cooler
47: Prep table shelves are dirty
47: Shelves are dirty
49: No faucet at mopsink
51: 1200-23-01-.05(2)(c)2. Toilet tank is leaking clean water onto bathroom floor
52: Lots of items piled up and stored on floor, inside mopsink in small room
53: Floor dirty in walk in cooler
53: Floor, ceiling, and walls are dirty throughout store
54: Strong sewer odor around bathroom
56: Most current inspection not posted
Additional Comments
Notice: Must move prep table and pizza dough press from under the air conditioner. They must be washed, rinsed, and sanitized before they can be used. You must get the air conditioner fixed so that it is not leaking water onto anything in the kitchen.
Discussed not reserving any food once it is handed to a customer.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
