Air drying of equipment and utensils Observation: Wet nesting of plastic containers.
Food storage - preventing contamination from the premises Observation: Boxes of sauces were stored on the floor underneath front counter. Corrected by moving boxes onto shelf.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: The ceiling tile is missing in the front area. Corrected on site. The ceiling, walls and vents near the oven are heavily soiled with dust.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: The upright freezer door is heavily soiled.
Test kit provided and used to measure sanitizing solution concentration Observation: Quat test papers were available but no chart to measure color was available.
Posting inspection reports Observation: The second page of the latest inspection is not posted. Both sheets of the latest inspection need to be posted.
01/13/2016
Regular
Cleaning frequency of food contact surfaces (PHF/TCS) Observation:Cutting utensils are not being sanitized every 4 hours. Corrected by instruction.
Separation from food, equipment, utensils, linens, and single service Observation:Chemicals are stored on the top rack with food/beverage product. Store chemical on the bottom shelf.
Sanitizers Observation:Sanitizer is toxic, over 400 ppm. Machine is not working properly.
Plumbing system maintained in good repair Observation:The hot water is not working properly, sometimes there is no hot water. The hand sink in the front is draining slowly.
Designated areas for employees use of designated areas by employees
09/16/2015
Regular
Cleaning procedure Observation:Employee wiping hands on cloth towel after washing dishes. Corrected during this inspection by giving instruction on washing and drying hands.
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