LITTLE CAESAR'S #3163

Violations (7)

• e6aad039-a04f-4012-8c73-000a84cb89b7CriticalCorrected on site

  Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

  8-103.12 If the REGULATORY AUTHORITY grants a VARIANCE as specified in § 8-103.10, or a HACCP PLAN is otherwise required as specified under § 8-201.13, the PERMIT HOLDER shall: (A) Comply with the HACCP PLANs and procedures that are submitted as specified under § 8-201.14 and APPROVED as a basis for the modification or waiver; T Pizza Sauce Variance Observed there is not a method being used to keep track of the 12 hours the pizza sauce is being kept out of temperature as a control. Pizza sauce and pizza sauce takeout containers are prepared and marked with a sticker for the day it was prepared, lacking a discard day/time marker. PIC was not aware that there was a variance for the pizza sauce. PIC stated they do not typically hold pizza sauce containers for more than 24 hours, however leftover pizza sauce containers may be moved to the walk-in fridge near the end of the night shift.

  Conformance with Approved Procedures

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Observed several pans and containers that hold food items with food debris and sticky residues that were stored as clean.

  Protection from Contamination

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Kitchen handwashing sink next to the 3 compartment sink Observed brushes were being stored inside the hand washing sink. PIC stated the brushes are used to clean the grates on the floor underneath the 3 compartment sink.

  Preventing Contamination by Hands

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3

  Plumbing installed; proper backflow devices

  5-203.13 (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Mop sink Observed there is no mop sink inside the facility. PIC stated they do not have a mop sink, they discard of the mop heads after each use, and they dispose of the mop water using the 3 compartment sink drain. The facility was approved with access to a mop sink in the building hallway in 2023. Sign at the mop sinks states it is only for janitorial use and that no food debris is allowed.

  Physical Facilities

• e711457d-53ef-47ed-8826-52aca8bd7aca

  Thermometers provided and accurate

  4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Observed there is no thermometer on-site to ensure food temperatures are properly held. PIC mentioned their thermometer had recently broken and they are waiting for a corporate member to deliver them a new one.

  Food Temperature Control

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Kitchen storage racks, prepped pizza racks Observed a sticky substance and debris accumulation on the storage racks in the kitchen that are used to store clean equipment. Observed food debris accumulation on the racks that prepped pizzas are stored on. Bottom of stainless steel table had an accumulation of soil.

  Utensils, Equipment and Vending

• 5e30d16f-f556-40ad-a445-206f84ddd291Corrected on site

  Time as a Public Health Control: procedures and records

  3-501.19 (A) Except as specified under (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Pizza sauce - time as a control Observed there is not a method being used to keep track of the 12 hours the pizza sauce is being kept out of temperature as a control. Pizza sauce and pizza sauce takeout containers are prepared and marked with a sticker for the day it was prepared, lacking a discard day/time marker. PIC stated they do not typically hold pizza sauce containers for more than 24 hours, however leftover pizza sauce containers may be moved to the walk-in fridge near the end of the night shift.

  Time Temperature Control for Safety Food (TCS Food)