Little Caesars

Inspector notes: Observed employee adjust clothing and go back to making pizzas without washing hands at time of inspection. Observed employee clean oil from the floor with gloved hands and then go back to prepping dough without changing gloves & washing hands at time of inspection. Both employees washed hands at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Observed a gap at the bottom of the back door at time of inspection. Discussed with PIC about repairing gap in door at time of inspection. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Repeat violation: 4th Consecutive

Inspector notes: Observed no certified food protection manager at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive