Little Caesars

The inspector came back and found the problems fixed.

• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken is several spots near back door and near three compartment sink and walk-in cooler. Observed spray foam in some areas of cove molding.
  • Basic: Ceiling vents and ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance and rust throughout the establishment.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Wiping cloths and linens
  • Basic: Sanitizer bucket and sanitizer spray bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored next to oil, pizza pans, and single service items like cardboard boxes and papers/liners. Employees removed.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on numerous pieces of equipment. Hot holding case at front of kitchen near service counter, walk-in cooler door baskets, and side glass doors to walk-in cooler. Gaskets at glass doors also in disrepair.
• Insects, rodents, pests and animals
  • High priority: 1 live roach present near walk-in cooler door on floor. Employee eliminated, cleaned, and sanitized area.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken is several spots near back door and near three compartment sink and walk-in cooler.
  • Basic: Ceiling vents and ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance and rust throughout the establishment.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee unable to provide proof of food handler certifications for any of staff due to being in a locked filing cabinet. Discussed with employee.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Manager certification and employee training
  • Intermediate: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Basting brush for crust in standing water, water temperature 70°F
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no beard guard/restraint while engaging in food preparation.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
  • High priority: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary Sanitizer in three compartment sink at 0ppm, employee refilled sanitizer, sanitizer now at 200ppm
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Hot water at hand sink next to three compartment sink turned off, manager turned hot water on, water temperature is 102°F
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 3 dead roaches on floor around white chest freezer in back
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roaches on floor behind prep table in prep area 3 live roaches on wall in between and three compartment sink 24 live roaches behind three compartment sink
• Manager certification and employee training
  • Intermediate: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee certificates are photocopied from Florida Restaurantand Lodging Association