LITTLE CAESARS health score and inspection history

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 all shelving, interior of RI freezer, and warmers.

Allow utensils to air dry before stacking.//Dishes wet stacked on clean equipment shelving.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Hand sink in restroom leaking.// Plumbing located on the left side of WI cooler leaking into a bucket.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Ceiling vent covers throughout establishment soiled with dust.// Floors and walls throughout preparation and ware washing area soiled with residue.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Energy drink and bag of candy stored on top of chicken wings in RI freezer.

JCDH 2.2 Provide food safety training for all food handlers as required.// Provide FH cards for all employees 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).// CFSM not on premises.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Blades on both can openers soiled with food debris. -COS Both can openers washed, rinsed, and sanitized

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 equipment used for oiling pans.// Accumulation of debris on all shelving throughout kitchen.// Clean interior of RI freezer.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean walls behind 3 compartment sink.// Floors beneath clean equipment shelving soiled with debris.// Fans covers in WI cooler soiled with dust.

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

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors under 3 compartment sink and clean equipment shelving have a heavy buildup of black residue.// Light fixture in restroom soiled with dust. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Provide cover for ceiling vent in restroom.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// CFSM not on premises. JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.//Register CFSM certificate with JCDH.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Replace gasket on middle warmer in the front of kitchen.