Little Caesars

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: A Certified Food Protection Manager (CFPM) was not on site at the time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspectio
• Hands Clean and Properly Washed: PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. ||Addl Notes: -- Observed an employee return from a restroom break and begin putting on gloves to continue with food preparation without washing their hands between tasks. Reviewed proper handwashing procedures and requirements with the person‑in‑charge (PIC), emphasizing that hands must be washed whenever conta
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 6-301.12 - Priority Foundation: Hand Drying Provision. Addl Notes: 2 of 3 hand wash sinks in kitchen did not have paper towels available for use (hand sink near desk area and hand sink near pizza dough prep area). Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. F
• Time as a Public Health Control: Procedures and Records: 3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. Addl Notes: -- Time as a public health control timers not being used for 3 pizza racks with about 142 cheese and
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 3-501.11 - Core: Frozen Food Addl Notes: -- In reach-in freezer, multiple bags of TCS foods such as beef, sausage, and ham were softened to touch and had internal temperatures measuring between 30°F-35°F using probing thermometer. The ambient temperature of unit measured at 35.2°F using min/max thermometer. Stored frozen food
• Thermometers Provided and Accurate: 4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: -- Unable to verify a working probe thermometer is available on site. The person in charge on duty was unsure where the thermometer would be located. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for

As listed in the inspection report.