LITTLE CAESARS

At the wall to the right of the warewashing area, observed a large wooden board secured to the wall. Per staff, the wall is in disrepair, and they have covered it up by affixing a wooden board directly to the wall. [CA] Remove wood to prevent the potential harborage of vermin. Material is not durable, easily cleanable, or nonabsorbent. Properly repair/resurface wall using approved materials that are durable, nonabsorbent, and easily cleanable.

Observed a singular live cockroach in a sticky trap near the back door. No other evidence of cockroach activity was observed throughout the facility. Per staff, facility maintains a monthly pest control service. Service reports were unavailable for review. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [COS] Sticky trap with cockroach inside was taken out to the dumpsters and discarded.

*REPEAT VIOLATION* Grease stained cardboard observed used to line shelving and floors throughout the facility. [CA] Discontinue the use of cardboard to line shelving/floors, use approved equipment made of materials that are easily cleanable, durable, smooth, and nonabsorbent.

Employee observed handling his personal phone, then proceeded to handle a box of tomato sauce. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee attempted to rinse hands in the preparation sink, before then being instructed to wash hands using soap in the had sink at the back kitchen.

Bags of flour stored directly on the floor in the back kitchen area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Quaternary ammonium sanitizer measured 0 ppm from the dispenser at the three compartment sink. Dispenser feed-line does not appear to be intaking sanitizer. No active warewashing in progress. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] Bleach was available. PIC states that he will have the dispenser serviced by tonight.

Observed small containers stored in back hand wash sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC removed the containers to make sink available for use.

Measured cheese sticks at 67F in top insert prep unit. Container was over filled and cheese sticks were stored above and outside of insert. Per PIC, it was brought out from walk in cooler one hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC stored small quantity in the top insert and rest in walk in cooler.

Door propped open for restroom located at the back area inside the kitchen. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Lack of warm water at back hand wash sink. Hot water faucet is not operating. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Repair the faucet.

Observed wiping towel being used without sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Back door to the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Observed cardboard bags used as shelf liner and floor liner throughout the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Observed employee manually warewashing a food container at the 3 compartment sink with soap only. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Container sanitized using 200 ppm quat.

Single use food containers stored on the floor of the kitchen. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination.

The paper towel dispenser at the front hand wash sink is non-functional. [CA] Repair paper towel dispenser. Single-use sanitary towels shall be provided in dispensers.

Facility lack quat sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

The cold water faucet handle at the front hand wash sink is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.