LITTLE CAESARS health score and inspection history

Post sign at all hand sinks that notifies employees to wash hands. /// Handwash signage not available at the handwash sink.

Cease storing unprotected bags of trash or food-soiled cardboard outside. /// Observed bags of trash on the floor near the dumpster.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors/walls/ceiling of the facility.

Clean restroom exhaust vent cover.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on exterior and interior of equipment.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. /// Previous score of 83 not posted.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. /// Paper towels missing at the handwash sink in the employee restroom and at the handwash sink in the kitchen.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and food debris observed on the exterior and interior of equipment.

Keep dumpster doors and lids closed. /// Dumpster lids broken off. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness. /// Trash and miscellaneous items stored on the floor surrounding the dumpster.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. /// Observed multiple flies in the establishment.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

3-501.19(B)(4) Discard TCS food under time as a control that is in unmarked containers if the time that the food was removed from temperature control cannot otherwise be identified (ex: whiteboard, log book, timer) or the food is marked to exceed the 4-ho /// Observed that the hot n ready cheese pizzas were in time as a control but not digitally recorded on timers.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). /// Food safety manager certification not available.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

Clean the refuse storage area as often as necessary to maintain cleanliness. /// Observed trash stored on the floor surrounding dumpster.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on equipment.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

Keep dumpster doors and lids closed. /// Dumpster door opened.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. /// Damaged door hinge on the center R.I. warmer.

JCDH 2.2 Provide food safety training for all food handlers as required. /// Food handler certification not available.

3-501.19(B)(4) Discard TCS food under time as a control that is in unmarked containers if the time that the food was removed from temperature control cannot otherwise be identified (ex: whiteboard, log book, timer) or the food is marked to exceed the 4-ho /// Observed that timers were not set for time as a control for ready to eat pizzas with cheese.

Provide appropriate, readily accessible thermometer for verifying internal food temperatures. /// Internal temp thermometer not functioning.