Proper/Adequate Handwashing Wash hands with warm water and for minimum 20 seconds. Observed employee wash only 1 hand for less than 20 second period after eating and other employee washing hands in cold water prior to staring shift. |
Good Hygienic Practices (Eating/Drinking/ Smoking/Other) "Eat only in designated area and no food to be eaten in food prep station. Observed employee's pizza on dough prep table and employee's eating pizza in kitchen area. Also, employee's to use approved drink containers of covered cup and straw and observed open beverage can and bottled water in walk in cooler. " |
Approved Systems (HACCP Plans/Time as Public Health Control) "Use timer or numeric labels on sped racks where staged prepped pizza's held, and observed no marked time labels or timer used for staged cheese and pepperoni pizzas on speed rack. Staged pizzas not to exceed 4 hours at room temperature and time control must be utilized (timer or time labels) used daily basis." |
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "Maintain food contact surfaces clean and sanitized, and observed roller cutter, whish, and spatula on wire rack over dish sink with food residues." |
Good Repair "Sort and replace damaged utensil and corn meal tub, and observed damaged black spatula with chips and hole on cambro of corn meal. " |
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