LITTLE CAESARS health score and inspection history

Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee aprons stored on shelving with items for the store.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Severe residue accumulation on speed racks.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors, walls, and ceiling severely stained and soiled with residue throughout facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged tile throughout kitchen.

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). JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// No management certification available.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.// Permit posted was from 2024.

(A)(2) Maintain TCS food at 41 F or below.// Premade pizzas with cheese sitting out on speed rack at 51F. COS- employee cooled pizzas in cooler.

Wash, rinse and sanitize food thermometers before use or storage.// Both food probe thermometers in storage soiled with residue.

5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in bottom of make table.

Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee apron hanging on shelving unit holding dough and single service items.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Excessive residue accumulation on walls, floors, and ceilings throughout facility, especially in bathroom and dish area. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged flooring tiles in kitchen.

JCDH 2.2 Provide food safety training for all food handlers as required.// One employee does not have food handler's card.

Store food at least 6 inches above the floor.// Buckets of pizza sauce stored directly on the floor.

Clean hand sinks as often as necessary to keep them clean.// Hand sink in kitchen soiled with residue.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged flooring throughout kitchen. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Heavy accumulation of residue on ceiling tiles throughout kitchen; bathroom floor and walls heavily soiled with residue; floors and walls around 3 compartment sink heavily soiled; dust accumulation on fixture above make table.