LITTLE CAESARS #139111

Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Code 511-6-1.05(1)(a)

Observed the inside of the prep top in disrepair. The bottom shelf is no longer smooth and cleanable and allows food to store in corners. C/A: 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Repeat Violation.

Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Code 511-6-1.05(6)(a)

Observed the prep table propped up with a empty soda crate. The table is missing a foot. Advised to have repaired CA: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repeat Violation.

Inspection item: Nonfood-contact surfaces clean

Code 511-6-1.05(7)(a)2,3

Observed the feet to the dough press unclean with debris build up. The gaskets on the walk in cooler were observed unclean with black derbis build on in between the grooves and on the frame. Advised to increase cleaning frequency. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation.

Inspection item: Physical facilities installed, maintained, and clean

Code 511-6-1.07(5)(a),(b)

Observed floors and baseboards in main kitchen unclean to sight with debris build up. Observed the wall near mop sink in disrepair, observed black spray paint to cover the hole in the wall. Advised to increase cleaning frequency and deep clean base boards. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Repeat Violation.