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Little Caesar’s, located at 231 Riverstone Pkwy Ste 108 in Canton, received a score of 62 points out of a possible 100 points during their 10/30/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2) – pic present (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no person in charge (PIC) present at time of inspection. Employees were not knowledgeable on food safety practices. There must always be a PIC present who is knowledgeable on food safety during operation. CFSM came towards end of inspection.
Violation #2:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee health policy missing for half of the staff. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
Violation #3:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed concentration of quat sanitizer in 3-compartment sink <150ppm. Concentration must be 150-400 ppm or as specified on manufacturers instructions. COS by remaking at 300 ppm.
Violation #4:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed various pizzas and pizza pulls in warmer cabinet being hot held at temperature less than 135°F. Temperatures ranged between 121-125°F. TCS foods shall be maintained at 135°F or above when being hot-held. The gaskets of cabinet is in disrepair; gaskets on kitchen side have been torn off and gaskets on front side are in disrepair. SEE TEMPERATURE OBSERVATIONS. COS by discarding.
Violation #5:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed no valid written procedure for pre-topped pizzas utilizing time as a public health control. Also, employees were not knowledgeable on procedure and do not know how to follow; employees were also unable to explain how the timer system works. Towards end of inspection the timer was stopped and CFSM stated it was broken. There must be a better TPHC procedure in place. If timer does not work consider switching to hand writing time or using another labeling system to show time.
Violation #6:
11D – thermometers provided and accurate
511-6-1.05(2)(x) – tmd, located in refrigerators/ hot holding (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed incorrect analog thermometer inside of warmer cabinet. Max temperature on thermometers placed in unit was 80ºF. Minimum hot holding temperature is 135ºF therefore, thermometers placed inside must reflect that and range above 80ºF. 511-6-1.05(2)(x) – TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must place correct thermometer in front of all warmer cabinets.
Violation #7:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed all employees preparing food without wearing hair restraints. All hair was longer than 1/2 inch. 511-6-1.03(5)(i) – Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hats.
Violation #8:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee preparing food while wearing dangling bracelets. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS by removing.
Violation #9:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed most recent inspection report not posted in public view. The score posted was the previous inspection from 4/29/25. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today’s score must be posted.
Violation #10:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed gaskets of one warmer cabinet in significant disrepair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Must install new gaskets.
Violation #11:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed ceiling tiles above oven in moderate disrepair. Must fix.
Violation #12:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(3)(f) – lighting intensity, adequate in food prep, storage & service areas (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no lights in walk-in cooler. Cooler is nearly pitch black. Must fix within 4 days.
Additional remarks:
Sanitizer bucket- 300 ppm (quat)
7 repeat violations from previous routine inspection
Reinspection anytime within 10 days. Failure to receive a satisfactory score will result in facility being asked to close until necessary training and corrections can be made. Please use this report as a guided to correct deficiencies.
There must be a clear written TPHC procedure for pre-topped pizzas. Initial temperature of pizzas must be 41F or below, time documentation must be placed on product (time system must be clear) and pizzas must be discarded within 4 hours.
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