LITTLE CAESARS PIZZA

Personal cleanliness — Inspector Note: Observed employee preparing food without hair restraint at prep table in main kitchen. C/A: 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: Employee put on hairnet.

Hands clean and properly washed — Inspector Note: Observed 2-employees improperly wash hands at hand sinks before preparing and handling food in main kitchen. Employees put soap in hands, turned on water at sink, lathered soap in hands under running water for 10-seconds, turned off manually operated faucet with bare hands, then dried hands with a paper towel. C/A: 1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: Employees properly washed hands and food discarded.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several plastic food containers wet nested, stacked along dish rack in ware washing area of main kitchen. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Proper hot holding temperatures — Inspector Note: Observed several food items hot holding in hot boxes along front food service area at below 135F (*see asterisks*). C/A: All TCS foods hot held must be maintained at 135F and above. COS: Food discarded.