- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can employee drink on the prep table by Walk in cooler
- Basic - Employee with no hair restraint while engaging in food preparation. 1 employee do not have hair restraint
- Basic - Food storage container/container lid cracked or broken. All big plastic containers on the dry shelf by Three Compartment sink Were cracked
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle touch the cheese, container of cheese under the prep table by pizza oven, employee moved **Corrected On-Site** **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Slight build up **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Non of the container have label, throughout the store **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Manager made the pizza and kept in the speed rack about 10 min ago per manager
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Around the Reach in cooler interior door, pizza make table cooler **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Manager can not find the written plan **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee training were copies **Repeat Violation**
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle touch the flour on the prep table by Walk in Cooler
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name. Yellow powder in the bucket under the prep table, also the plastic container of flour per employee on the prep table by Walk in Cooler
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler interior door, pizza make table
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For homemade sauce on the dispenser, and pre made pizza on the rack **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee training are copies, and only 3 employee had done the training
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacket, personal bags on top of case sauce, prep area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic containers stack up wet on the shelf by Three Compartment Sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade pizza sauce 56° in the pre portion container under register, correctives action used Time as Public Health Control for pizza sauce.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water at front Hand Wash Sink 92°F
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Time as Public Health Control form provided and discuss
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1/8/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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