LITTLE CAESARS health score and inspection history

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage).// Can opener blade and holder soiled with food debris.

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.// Shelving throughout kitchen soiled with dust and residue.// Accumulation of food debris in oven.//Preparation tables and equipment used to oil pans soiled with debris.// Clean Pepsi coolers.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout establishment soiled with debris (special attention to area under 3 compartment sink, restroom, and WI cooler.)// Ceiling vent covers soiled with dust. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Ceiling vent covers throughout kitchen rusting.

Keep dumpster doors and lids closed.//Dumpster lid open 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Refuse area soiled with debris.

Prohibit unauthorized persons, including children, from entering kitchen.// Children inside kitchen. JCDH 2.2 Provide food safety training for all food handlers as required.// Provide FH cards for all employees JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// CFSM not registered with JCDH.

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

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.// Current inspection report not posted.

Install insect control devices away from food preparation areas.// Fly trap hanging above bags of flour.

Provide food temperature measuring devices that are accurate to + or - 2 degrees F.// PIC could not provide a thermometer.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout establishment soiled with residue.// WI cooler door soiled with black residue.// Walls throughout establishment soiled with residue.// Ceiling soiled with dust.// Clean floor drain cover under 3 compartment sink. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Ceiling vent covers rusting. 6-101.11 Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture.// Equipment used for dough stored on cardboard.

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.// Buildup of food debris in oven.// Warmers holding wings and pizza soiled with residue.// Clean interior of make table cooler.// Shelving throughout kitchen soiled with dust and food residue.// Clean exterior of all sauce bottles.// Counter tops throughout kitchen soiled with residue.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee tablet charging on prep table.

Provide a covered receptacle for sanitary napkins in a toilet room used by females.//Provide lid for receptacle in restroom. 5-501.113 Keep dumpster doors and lids closed.//Dumpster door open. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.//Dumpster pad soiled with debris.

4-501.114, 4-703.11 Sanitize utensils with quaternary ammonia at a concentration specified by manufacturer for at least 30 seconds.// Employee failed to sanitize utensils with quaternary ammonia.

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.// Clean shelving throughout kitchen.// Bottom of RI units housing soft drinks soiled with debris.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Floors throughout kitchen soiled with debris.// Ceiling vent covers above 3 compartment sink soiled with dust.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage).//Dishes on clean equipment shelving soiled with food residue.// Can opener and holder soiled with black grime.

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Provide quaternary ammonia for sanitizer buckets.