Little Caesars Pizza #15, 460 West Valley Avenue, Birmingham, AL 35209 - Restaurant inspection findings and violations



Business Info

Restaurant: Little Caesars Pizza #15
Address: 460 West Valley Avenue, Birmingham, AL 35209
Total inspections: 3
Last inspection: Jun 15, 2012
Score
(the higher the better)

89

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Sep 1, 2011 89
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Single service articles, storage, dispensing, wrapped, Use limitations. Gloves used properly.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Jan 17, 2012 97
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Presence of insects, rodents, other pests. Animals prohibited.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Jun 15, 2012 89

Violation descriptions and comments

Sep 1, 2011

3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH. / PHF food items in the make cooler 48-51 F. Voluntarily discarded diced ham, sausage, hamburger and pepperoni. Issued 24 hour notice to repair. Will pull PHF foods from the walk in and use time as a control as established for pizzas with timers. Holding the PHF items improperly >41 F or using the equipment after it has been ordered to cease use, may result in the suspension of the food permit.
4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use. / Food service utensils in storage with visible food residue.
4-301.13 Provide drainboard, utensil racks, or tables large enough to accommodate all soiled and clean utensils. / Storing soiled utensils on the floor at the 3 compartment sink.

Jan 17, 2012

4-602.12 Clean food contact cooking and baking equipment at least every 24 hours to remove built up grease and food residue on baking pans.
4-602.13 Clean non food contact surfaces (racks and storage tops)as often as necessary to prevent accumulation of residue.
4-501.14 Clean dish machine and attached equipment. / Heavy food and grease residue in the sink.
4-204.119 Provide self draining sinks and drainboards on ware washing sink and machine. / Drainboard damaged and holding water in low areas.
4-904.11 Prevent contamination of food and mouth contact surfaces of single service articles when handling, displaying, and dispensing. / Food residue splashing on single service bowls stored on the prep table. Move to a protected location.

Jun 15, 2012

4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use. / Grey residue on utensils in clean storage.
6-501.111 Provide effective insect control. / Live flies in the prep area.
4-501.14 Clean the 3 compartment sink. / Food and grey residue on the 3 compartment sink and drain boards.
6-501.14 Clean ventilation hood system.

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Distance

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