LITTLE CAESARS health score and inspection history

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored in storage area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

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).// No certified manager on site.

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.// Mop stored on floor not being air dried correctly.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee cell phone in storage area and food prep area with cell phone charger.

Maintain premises free of litter.// Empty boxes stored outside of back door.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Stained ceiling vent covers.

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.// Mop stored on floor.

Keep dumpster doors and lids closed.// Dumpster door open at time of inspection.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// No sanitizer buckets set up at time of inspection.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// No sanitizer bucket set up at time of inspection.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee speaker in food prep area.

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.// Mop stored in mop sink not being air dried.

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).// No certified manager on site.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.// Current permit not posted.

(A)(2) Maintain TCS food at 41 F or below.// Shredded cheese at 65F. COS, voluntarily discarded.