Little Caesars #139111

Inspector notes: Observed employee handle cell phone then proceed to handle raw dough. Observed PIC handle cell phone then proceed to handle TCS food items at prep top. C/A: 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. (ix) After engaging in other activities that contaminate the hands. Corrected onsite: Employees were educated on proper when to wash hands, complied discarded dough and properly washed hands before returning to work. Advised PIC handles shall be washed after handling cell phones.

Inspector notes: Establishment could not provide EPA approved chemical for fecal and vomit cleanup procedures. C/A: 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf COS: EPA approved chemical was purchased while inspect...

Inspector notes: Observed employee wearing watch while prepaping sanitizer bucket. observed PIC wearing bracelet while handling TCS foods at prep table. C/A: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food COS: Employees removed watch and bracelet and washed hands before returning to work.

Inspector notes: Observed no measureable amount of Quat sanitizer in 2 sanitizers in main kitchen. C/A:511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Advised to use test strips while making sanitizer solutions. Buckets were discarded by PIC.

Inspector notes: Walk in cooler door observed not self latching. C/A:511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Advised to have repaired.

Inspector notes: Observed gasket on prep top and walk in cooler unclean with black debris build up in between grooves. Observed outside of pizza pans with heavy encrusted debris build up. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned and increase cleaning frequency.

Inspector notes: Observed water leaking from faucet at 3 compartment sink. Water has continuous drip. C/A: 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised to have repaired.

Inspector notes: Observed floors and baseboards in main kitchen unclean to sight with debris build up. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to increase cleaning frequency and deep clean base boards.