Little Caesar's

Inspector notes: Observed male employee prepping with no beard guard. (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. EHS informed the Assistant Manager that a restraint is required for any hair longer than 1/2 an inch.

Inspector notes: Observed damaged gaskets on the white refrigerator and the walk in cooler allowing them not to close completely. (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. EHS informed the Assistant Manager of the need to speak with the owners about repairing/replacing the gaskets to the units.

Inspector notes: Observed facility with household microwave. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the Assistant Manager that all equipment must be commercial grade.

Inspector notes: Observed facility's need to clean food debri from the conveyor oven; clean build-up on several speed racks throughout the facility. 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. EHS informed PIC of the need to routinely clean equipment.

Inspector notes: Observed the following: facility in need of deep cleaning, ceiling duct grates with dust accumulation, stained ceiling tiles in various areas, damaged floor in dish pit area. (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. EHS informed the Assistant Manager of the need to clean and speak with the owners about replacing damaged/stained ceiling tiles.