LITTLE CAESAR ENTERPRISES, INC. Fails Health Inspection - Chicago Restaurant

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 10-18-16 REPT# 1966724 INSP#218 #18 OBSERVED APPROXIMATELY 50 FRUIT FLIES AT THE MOP SINK AND 3 COMPARTMENT SINK AREAS. INSTRUCTED MANAGER TO CONTACT PEST CONTROL FOR SERVICE. NO PEST CONTROL RECIEPT ON SITE AT TIME OF REINSPECTION. FRUIT FLIES NOTED UNDER PREP TABLE, UNDER 3 COMPARTMENT SINK, WALL ABOVE OVEN AREA, ALONG WALL AT WALK IN COOLER. APPROXIMATELY 50-75 FLIES ON SITE. APPROXIMATELY 10 MICE DROPPINGS IN SMALL CUBBIE NEAR PIZZA BOXES. MUST HAVE PEST CONTROL SERVICE AND RECEIPT. CRITICAL VIOLATION 7-42-090

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO PERSON WITH CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT TIME OF REINSPECTION WHILE HANDLING POTENTIALLY HAZARDOUS FOODS IE...CHICKEN WINGS, PIZZA, SAUSAGE ETC... INSTRUCTED MANAGER TO PROVIDE PERSON AND CERTIFICATE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: LARGE CAN OPENER IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN REAR AREA BY THE MOP SINK AND 3 COMPARTMENT SINK IN NEED OF DETAIL CLEANING. CLEAN AT WALL BASES TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN REAR AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER AND BUILD UP. CLEAN AND MAINTAIN. CEILING ABOVE HOT HOLDING OVEN IN NEED OF CLEANING.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN REAR AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER AND BUILD UP. CLEAN AND MAINTAIN. CEILING ABOVE HOT HOLDING OVEN IN NEED OF CLEANING.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.