LITTLE CAESARS health score and inspection history

Prohibit employees from wearing artificial nails or nail polish when working with exposed food, unless wearing gloves in good repair. // Employee preparing food is wearing artificial nails without gloves.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. // Gnats observed around the 3 compartment sink and mop sink area.

Keep dumpster doors and lids closed. 5-501.114 Provide a drain plug for the dumpster. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness. 5-501.15 Provide outdoor storage receptacles for refuse that have tight-fitting lids, doors or covers. 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.

Clean equipment food contact surfaces and utensils to sight and touch. // Can opener is stored soiled.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. // PIC could not find current permit. 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. // Score is posted inside the office out of view.

Store toxic items below and away from food, utensils, equipment, linens, and single-service/single-use articles. // Orange Pro Equipment cleaner stored above prep table on wire shelf. COS bottle was moved and placed away from food items.

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition. // Equipment shelving with rust. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. // Damaged gaskets on warming cabinets.

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. // Warmers and equipment shelving with buildup of food debris and grime.

Allow utensils to air dry before stacking.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Grime and food residue buildup throughout on flooring. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). // Missing floor tiles throughout, such as in the corner beside the dough machine.