Little Caesar's Pizza, 7332 Staples Mill Road, Richmond, VA 23228 - Carry Out Food Service Only inspection findings and violations

Business Info

Restaurant: Little Caesar's Pizza
Address: 7332 Staples Mill Road, Richmond, VA 23228
Type: Carry Out Food Service Only
Phone: 804 264-9620
Total inspections: 11
Last inspection: 03/31/2016

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Inspection findings	Inspection date	Type
PIC knew symptoms to send workers home with. Very organized store. Permit issued. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation) Observation: The ready-to-eat (RTE) commercially processed wings in the refrigeration unit was not properly dated for disposition after opening. Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: spray hose attachment at 3-c sink. Correction: Maintain nonfood-contact surfaces of equipment clean. Handwashing Lavatory, Water Temperature, and Flow (corrected on site) Observation: No hot water available upon my arrival. Tankless water heater was being flushed. Correction: Service tech completed flushing and hot water was re-established at all handsinks and 3-c sink. I highly recommend that this maintenance be scheduled when there is no need for handwashing. This was in the middle of the lunch rush. Handwashing Lavatories - Maintaining and Using Handwashing Lavatories Observation: Handwashing facilities are unclean and not maintained Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.	03/31/2016	Routine
We discussed cooling of food for donation. This food is to cool within parameters set forth in the regulations. 135 f to 70 f within 2 hours then 70 f to 41 f in 4 more hours. PIC began the cooling cycle of pizzas during my visit. Check temperature of pizza at each hour to verify that your procedure works. If not, you must alter your process--possibly use your freezer for part of that time. Other observations: Mildew behind 3-c to be cleaned. Clean around the "sewer" clean out by grease trap. Clean spray hose attachment. No criticals found today. Time control in effect. No violation noted during this evaluation.	10/02/2015	Risk Factor
PIC knew symptoms regarding keeping workers from being on the job. Permit issued. Good control of food on time control. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: No date found on open container of wings. Correction: PIC discarded. Physical Facilities - Cleaning Frequency and Restrictions Observation: Mildew on wall behind 3 compartment sink. Floor edges under 3 compartment sink have build up. Correction: Clean more thoroughly.	03/26/2015	Routine
Elevate food stored on walk in floor. Employees were able to answer employee health questions. Very clean and organized kitchen. Critical: Time as a Public Health Control* (corrected on site) Observation: Prepped pizzas were not time tracked today. Cheese bread in front display was not being time tracked. Correction: Tracking the time is part of your policy that must be followed. PIC placed appropriate time on items. Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Spray cleaner found on prep table. Correction: Store separately from food areas. PIC relocated.	10/23/2014	Risk Factor
Prep cooler has been repaired. Sausage and sauce 36°F. Permit issued. No violation noted during this evaluation.	04/21/2014	Follow-up
Permit to operate expires 4-30-2014. This refrigerator must be repaired before a new permit can be issued. Sauce in WIC is 36°F. Foods in top of prep unit are <42°F. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Prep unit cooler temps are elevated. 4-10-2014 - Lower part of prep unit is still >41°F. Food is not stored in unit at this time. 4-15-2014 - Lower part of prep unit is still >41°F. Food is not stored in unit at this time. Data logger results documenting temps 42-48°F left with PIC - average temp is 45°F. Correction: Placed data logger in unit and PIC is to check food temps throughout the rest of the shift. If temps remain high call service tech for repair. 4-10-2014 - Service tech has been called. Data logger placed in unit. 4-15-2014 - Repair unit.	04/15/2014	Follow-up
Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Prep unit cooler temps are elevated. 4-10-2014 - Lower part of prep unit is still >41°F. Food is not stored in unit at this time. Correction: Placed data logger in unit and PIC is to check food temps throughout the rest of the shift. If temps remain high call service tech for repair. 4-10-2014 - Service tech has been called. Data logger placed in unit.	04/10/2014	Follow-up
Very good handwash practices! Facility is clean and well maintained. Employees know employee health reporting requirements. Quat = 200ppm in 3rd sink. Critical: Cooling* (corrected on site) Observation: Pizza sauce made >6 hours ago (yesterday) is 46-50°F. Sauce made 2 hours ago is in deep, covered pans in prep cooler and is 50°F. Correction: PIC discarded sauce made yesterday. Sauce made today was moved to shallow uncovered pans and placed in the walk in cooler. PIC will check temps to make sure sauce cools to <42°F in next 2 hours (4 hour total cooling time for sauce made from prechilled and ambient temp ingredients). Cooling Methods (corrected on site) Observation: Sauce made 2 hours ago is in deep, covered pans in prep cooler and is 50°F. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: TCS food in prep unit is >41°F. Ham 44, Wings 43.2. Cooler air temp is 46°F. Correction: Food was moved to walk-in cooler. Data logger placed in unit. PIC to check temps later today and if still elevated, notify service tech that repair is needed. Equipment - Good Repair and Proper Adjustment Observation: Prep unit cooler temps are elevated. Correction: Placed data logger in unit and PIC is to check food temps throughout the rest of the shift. If temps remain high call service tech for repair.	04/09/2014	Routine
Sauce at 55°F in walk-in cooler was prepared about 1 hour ago. Make sure it cools to Excellent handwash practices. Excellent facility sanitation. No violation noted during this evaluation.	10/08/2013	Risk Factor
Pizza make table repaired - sausage in unit is 38 degrees, mushrooms 33 degrees, pepperoni 39 degrees. However, sauce made yesterday and stored in bottom part of prep reach-in refrigerator appears to still be cooling. Lexan pan on top shelf is 41 degrees, 2 pans are stacked in bottom of unit No violation noted during this evaluation.	04/22/2013	Follow-up
Discussed cooling pizza sauce: must cool to 41 degrees or less in 4 hours or less after mixed. Sauce is prechilled in walk-in refrigerator - will need to also prechill water to ensure cooling times are met. Check sauce made today in 1-2 hours if it doesn't look like it will be 41 degrees or less within the 4 hours split batch up into smaller sizes - use shallow pans <2" deep and keep sauce uncovered until 41 degrees. (Water from tap today was 65 degrees when added to 37.5 degree sauce, sauce temperature was 51 degrees) Will do follow up to check refrigerator temperature before new permit is issued. Good stove sanitation! Very good handwash practices! Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed TCS food in lower part of prep refrigerator >41 degrees. Pizza sauce made 3 days ago is 46 degrees, ham is 49 degrees. Correction: Corrected by discarding ham and moving cheese and pizza sauce to walk-in refrigerator.	04/09/2013	Routine

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