Approved Systems (HACCP Plans/Time as Public Health Control) Maintain and follow HCCAP plan at all times. Observed staged pizza on speed rack with out date marking.
Handwashing Facilities Adequate and Accessible Use hand wash sink for hand washing only. Observed hand wash sink with food pitcher in sink.
Handwashing Facilities With Soap and Towels Stock hand wash sink with paper towels and soap at all times. Observed hand sink near three compartment sink without paper towels.
Manager Demonstration of Knowledge/Certified Manager Certified Food Manger should be on duty at all times of operation. Observed no certified food manger on duty.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Maintain clean food contact surfaces on storage containers and cooking utensils. Observed cooking utensils with cracks and chips. Also baking pans stacked on top of each other with residue.
Good Repair Maintain clean food contact surfaces on storage containers and cooking utensils. Observed cooking utensils with cracks and chips. Also baking pans stacked on top of each other with residue.
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