LITTLE CAESARS health score and inspection history

5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Hand sink in front of kitchen draining slowly.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged tiling throughout kitchen. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling around vents.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Exterior of RI cooler in back of facility heavily soiled with residue.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Exterior of RI cooler heavily soiled.

(A)(2) Maintain TCS food at 41 F or below.// Sausage, ham, pepperoni, cheese, chicken, in WI cooler ranging in temperature from 52F-56F. Ambient temperature of WI cooler 56F. COS- District manager discarded all items and voluntarily closed.

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.// Floor heavily soiled underneath oven and make table; back door soiled with black residue; dust accumulation on ceiling around vents.

5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Hand sink in front of kitchen draining slowly; drip at 3-compartment sink.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at hand sink in front of kitchen.

Store maintenance tools (brooms, mops, vacuum cleaners, etc.) in an orderly manner that facilitates cleaning the area and so that they do not contaminate food, equipment, utensils, linens, and single-service/single-use items.// Duster/brush stored directly above container of sauce.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// Food safety manager is not registered with JCDH and does not have card.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// PIC handled cell phone and immediately continued touching food.

Provide safe, unadulterated, and honestly presented food.// Bag of ham, slimy and swollen. COS- District manager discarded.

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.// Employee drinks stored on top of pizza boxes and on food prep surfaces.

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.// Front surface of make table that meets gaskets of doors soiled excessively with black residue and food debris; food debris accumulated on bottom of make table and bottom of oven; grease residue and food debris accumulated on exterior of can opener and on prep surface around can opener; reach-in cooler in back of facility covered in residue; black residue accumulation on gaskets of walk-in cooler; dust accumulation on back of oven

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Sanitizer solution does not register any sanitizer in any of the sanitizer buckets.

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

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged tiles, damaged wall at back of kitchen. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dusty ceiling tiles; food debris accumulated behind oven; stained walls; excessive staining on door to bathroom; dusty ceiling in walk-in cooler

Store personal care items away from food, utensils, equipment, linens and single service/single use articles.// Employee charger/cord left on prep surface; employee apron stored on shelving directly next to utensils.

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 one present has manager food safety training. JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// One employee's food handler card is not available for inspection.

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.// Employee drinks left out on prep surface; soft drink stored in bottom of make table amongst food for facility.

Store food at least 6 inches above the floor.// Tub of pizza sauce left on floor.

Provide a utensil with a handle for serving or dispensing food or ice.// Metal containers without handles used to dispense cheese.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.// Only old permit on display. New permit not available.