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Little Caesars Health Inspections



Week of Score Noted Violations
No. | Description of code requirement not in compliance | Occur
3/29/2019 81-B 2-2A Management knowledge, responsibilities, reporting 1
2-2B Proper eating, tasting, drinking, or tobacco use 1

4-2A Food stored covered 1
10D Food properly labeled; original container 1
10D Food properly labeled; original container 1
12B Personal cleanliness 1
12B Personal cleanliness 1
17B Garbage/refuse properly disposed; facilities maintained 1
17C Physical facilities installed, maintained, and clean 1
17C Physical facilities installed, maintained, and clean 1
18 Insects, rodents, and animals not present 1
18 Insects, rodents, and animals not present 1


*Red indicates this violation is a known risk factor for foodborne illness.
10/11/2018 84-B *1-2A PIC present, demonstrates knowledge, performs duties 1
2-2E Response procedures for vomiting & diarrheal events 1
6-2 Proper date marking and disposition 1
6-2 Proper date marking and disposition 1
9-2 Compliance with variance, specialized process and HACCP plan 1


*Red indicates this violation is a known risk factor for foodborne illness.
4/5/2018 94-A 12A Contamination prevented during food preparation, storage, display 1
12B Personal cleanliness 1
18 Insects, rodents, and animals not present 1

10/31/2017 97-A Contamination prevented during food preparation, storage, display
6/8/2017 99-A 15A Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
12/15/2016 91-A Toxic substances properly identified, stored, used

Physical facilities installed, maintained, and clean

Insects, rodents, and animals not present
4/28/2016 94-A Adequate handwashing facilities supplied & accessible

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Physical facilities installed, maintained, and clean
9/15/2015 81-B 1. Observed employee dust off hands on pants and then start to prep pizza. The employee was stopped and directed to wash hands. After touching clothing, hands must be washed before engaging in food prep.

2. No paper towels located at the hand wash sink. Paper towels must always be available for proper hand washing. Paper towels were placed at sink. Repeat Violation.

3. Sanitizer at 0 ppm quat at 3 comp sink. It must be 200 ppm minimum. The automatic dispensing unit was not working properly. Person in charge was shown how to manually make the sanitizer. Make manually and use test strips until dispenser is repaired. Person in charge must monitor concentration to ensure proper sanitizing.
5/13/2015 92-A 1. No Certified Food Safety Manager on staff. Must get certification within 30 days.

2. Observed water cut off at the hand wash sink. Employee stated it was turned off due to a leak. There is another hand wash sink in the facility, but the 2nd must be repaired within 3 days.
7/10/2014 93-A 1. Sanitizer at 0 ppm quat. It must be at 200 ppm minimum. The automatic dispensing unit was not working properly. Person in charge was taught how to manually make the sanitizer. Make manually and use test strips until dispenser is repaired. PIC must monitor sanitizer to ensure proper concentration. Repeat Violation.
3/13/2014 96-A Sanitizer for manual ware washing at 0 ppm quat. Must be minimum of 200 ppm. The sanitizer was remade. Use test strips to ensure proper concentration.
10/15/2013 100-A
5/7/2013 99-A Clean containers were wet stacked. Air dry before stacking.
1/16/2013 96-A 1. Observed employee with no hair restraint. Even managers, when they are preparing food, must wear a hair restraint.

2. Employee phone charging on top of the dough mixer. Employee items must be stored separately from food and food service equipment.
9/17/2012 96-A Paper towel dispenser is broken. Repair dispenser.
6/5/2012 91-A 1. Potentially hazardous food not held at 41F or below. Wings were sitting on the top of the cooler instead of in the cooler, with a temperature at 59F. The wings were discarded. Ensure that when PHF is removed from cold holding for an order, that it is immediately placed back in the unit.
2/2/2012 90-A 1. Chicken wings using "time as a public health control" did not have the time documented. The wings were discarded. When time is used it must always be documented.

2. Dirty food containers on floor. No food service equipment can be stored on the floor, even if dirty. Must be at 6" off floor.
9/28/2011 91-A Observed employee come from the restroom and go to the walk-in cooler without first washing hands. The employee was stopped and then washed his hands. Double handwashing is required after using the restroom, once in the restroom and then again when entering the food prep area. Corrected on-site.
6/6/2011 95-A 1. Observed employee with no hair restraint. Even managers, when preparing food, must wear a hair restraint.

2. The inspection report cannot be posted behind the counter. It has to be posted so that customers can approach within 1 foot.

3. Observed food containers wet stacked. Must air dry before stacking. Corrected on-site.
12/8/2010 97-A Observed food employee wearing jewelry other than a plain ring on hands/arms while preparing food. Corrected on-site.
6/18/2010 91-A Worker seen handling ready-to-eat pepperoni with bare hands when glove or utensil use is required. Pizza toppings are considered ready-to-eat food and no bare hand contact is allowed.
1/14/2010 90-A No bare hand contact allowed with ready to eat food. Pizza toppings and cooked pizza are considered ready to eat food. There were no gloves on site at the time of inspection. Employee went to store and bought gloves during inspection. The person in charge is to ensure that adequate quantity of gloves are always on hand.
Repair broken shield at hand wash sink.
12/1/2009 100-A Opening
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