CONCENTRATION OF QUATERNARY SANITIZER IN THREE COMPARTMENT SINK IS 100 PPM. MAINTAIN SANITIZER CONCENTRATION BETWEEN 200-400 PPM.
MOLD NOTED ON CAULK ON THREE COMPARTMENT SINK AND WHEELS OF PREP TABLES AND SHELVING HAVE FLOUR BUILD-UP. CLEAN AND MAINTAIN CLEAN SURFACES AND EQUIPMENT.
OLD PRODUCT BUILD-UP NOTED ON WALL BEHIND THREE COMPARTMENT SINK. CLEAN AND MAINTAIN CLEAN WALLS.
PIZZA DOUGH MIXER NOT PROPERLY SANITIZED. PROPERLY CLEAN AND SANITIZE PIZZA DOUGH MIXER.
PROVIDE STATE CERTIFIED FOOD MANAGER AND POST CERTIFICATE.
RESIDUE NOTED IN THREE COMPARTMENT SINK SANITIZING BASIN. CLEAN AND MAINTAIN CLEAN THREE COMPARTMENT SINK.
SODA BOTTLES STACKED ON FLOOR. STORE SODA BOTTLES AT LEAST 6 INCHES OFF FLOOR ON APPROVED SHELVING. AREA AROUND AND UNDER STORED ITEMS NEEDS TO BE CLEANABLE.
STORAGE OF CLEAN UTENSILS AND EQUIPMENT IN RACKS ABOVE THE THREE COMPARTMENT SINK ALLOWS SPLASH FROM SINK TO CONTAMINATE CLEAN ITEMS. STORE CLEAN ITEMS IN AN AREA PROTECTED FROM POTENTIAL CONTAMINATION.
UNLABELED INGREDIENT CONTAINERS IN PIZZA PREP AREA. PROPERLY LABEL ALL INGREDIENT CONTAINERS.
WET MOP ON FLOOR BY THREE COMPARTMENT SINK NEAR CLEAN DISHES. HANG MOP TO DRY IN RACK AT MOP SINK.
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AMBER IS NOT REGISTERED WITH THE MDH. PROVIDE A STATE OF MN CFM. http://www.health.state.mn.us/divs/eh/food/fmc/applications.html
CONCENTRATION OF QUATERNARY SANITIZER IN THREE COMPARTMENT SINK IS 100 PPM. MAINTAIN SANITIZER CONCENTRATION BETWEEN 200-400 PPM.
ENSURE THAT UNIFORMS ARE CLEAN AND WASHED DAILY. THIS INCLUDES PANTS.
HANDS MUST BE WASHED PRIOR TO ARRIVING OR RETURNING TO WORK.
MOLD NOTED ON CAULK ON THREE COMPARTMENT SINK AND WHEELS OF PREP TABLES AND SHELVING HAVE FLOUR BUILD-UP. CLEAN AND MAINTAIN CLEAN SURFACES AND EQUIPMENT.
OLD PRODUCT BUILD-UP NOTED ON WALL BEHIND THREE COMPARTMENT SINK. CLEAN AND MAINTAIN CLEAN WALLS.
PIZZA DOUGH MIXER NOT PROPERLY SANITIZED. PROPERLY CLEAN AND SANITIZE PIZZA DOUGH MIXER.
PRE-MADE PIZZAS STORED AT ROOM TEMP PER LITTLE CAESAR SOP. MARK THE TIME OR PROVIDE AN ALARM THAT WILL CLEARLY IDENTIFY WHEN THE TIME FRAME IS UP FOR STORING PIZZA AT ROOM TEMP.
PROVIDE STATE CERTIFIED FOOD MANAGER AND POST CERTIFICATE.
REPAIR FAUCET HANDLES AND FRONT HAND SINK. HANDLES DIFFICULT TO TURN AND FAUCET LEAKING.
RESIDUE NOTED IN THREE COMPARTMENT SINK SANITIZING BASIN. CLEAN AND MAINTAIN CLEAN THREE COMPARTMENT SINK.
SODA BOTTLES STACKED ON FLOOR. STORE SODA BOTTLES AT LEAST 6 INCHES OFF FLOOR ON APPROVED SHELVING. AREA AROUND AND UNDER STORED ITEMS NEEDS TO BE CLEANABLE.
STORAGE OF CLEAN UTENSILS AND EQUIPMENT IN RACKS ABOVE THE THREE COMPARTMENT SINK ALLOWS SPLASH FROM SINK TO CONTAMINATE CLEAN ITEMS. STORE CLEAN ITEMS IN AN AREA PROTECTED FROM POTENTIAL CONTAMINATION.
UNLABELED INGREDIENT CONTAINERS IN PIZZA PREP AREA. PROPERLY LABEL ALL INGREDIENT CONTAINERS.
WET MOP ON FLOOR BY THREE COMPARTMENT SINK NEAR CLEAN DISHES. HANG MOP TO DRY IN RACK AT MOP SINK.
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