Little Caesars Pizza

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wears dangling bracelets while preparing food.

Basic – Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting. Containers on rack next to triple sink. Employee cleaned. Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup without handle stored in shredded cheese at pizza station. Manager removed. Corrected On-Site Repeat Violation

Basic – Light shield damaged/in disrepair. 1 Light shield damaged in kitchen.

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 light shield missing in kitchen.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee water bottle stored above container of cheese and dough in reach in cooler under pizza station. Employee removed. Corrected On-Site

Basic – Single-service articles improperly stored. Case of wing tray stored on floor in kitchen.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed eyes glasses then put on hat and failed to washed hands before reaching out for a box to store a cut pizza to serve to customers. Reviewed proper hands washing procedures. Employee washed hands correctly. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table- ; Cheese sticks (65-66F – Cold Holding). Per chef food item on table less than 4 hours. Item not prepared or portioned today. Employee stored in walk in cooler to quick chill. Corrective Action Taken

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.