Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Little Caesars
1811 Memorial Blvd. Murfreesboro, TN 37129
Food Service Establishment Inspection | Routine
January 9, 2024
| View Original Inspection PDF
Observations & Corrective Actions
4: Observed employee reach in grocery bag and retrieve personal food and begin eating while returning to dough prep. Cos by employee relocating food to break area.
6: Observed employee eat personal food and return to dough prep without washing hands. Cos by employee washing hands. All employees must wash hands after eating, drinking, handling personal items, or changing tasks.
14: 4 comp sink set up for ware washing but sanitizer comp reading less than 100ppm Qa. Dispenser putting out the same. Dishwasher unaware of wash rinse sanitize procedure. Cos by providing training to dishwasher and alongside pic, pic adjusting Qa bag and line, and setting up comp to read 400 ppm Qa.
53: Floors are dirty
Additional Comments
daniellehardenlc01@gmail.com
Observations
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
Observations
3 Proper use of reporting, restriction & exclusion
Observations
4 Proper eating, tasting, drinking, or tobacco use
Observations
5 No discharge from eyes, nose, and mouth
Observations
6 Hands clean and properly washed
Observations
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
8 Handwashing sinks properly supplied and adequate
Observations
9 Food obtained from an approved source
Observations
10 Food received at proper temperature
Observations
11 Food in good condition, safe, and unadulterated
Observations
12 Required records available: shell stock tags, parasite destruction
Observations
13 Food separated and protected
Observations
14 Food-contact surfaces: cleaned and sanitized
Observations
15 Proper disposition of unsafe food, returned food not reserved
Observations
16 Proper cooking time and temperatures
Observations
17 Proper reheating procedures for hot holding
Observations
18 Proper cooling time and temperature
Observations
19 Proper hot holding temperatures
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20 Proper cold holding temperatures
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21 Proper date marking and disposition
Observations
22 Time as a public health control: procedures and records
Observations
23 Consumer advisory provided for raw and undercooked food
Observations
24 Pasteurized foods used; prohibited foods not offered
Observations
25 Food additives: approved and properly used
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26 Toxic substances properly identified, stored, used
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27 Compliance with variance, specialized process, and HACCP plan
Observations
53 Physical facilities installed, maintained, and clean
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale