Physical facilities shall be maintained in good repair. Handwashing facilities shall be kept clean and be properly maintained and used. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies. Maintain the cutting or piercing parts of can openers in a sharp condition. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption.
Cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Unmarked containers or packages marked to exceed 4 hours must be discarded, and written procedures must be maintained in the establishment and made available to the regulatory authority. Post them here so others can see them and respond. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination. Handwashing facilities shall be kept clean and be properly maintained and used. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies. Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles. Cloth towels may not be used to dry equipment and utensils. All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Do you have any questions you'd like to ask about Little Caesars Pizza? When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Food shall be protected from contamination by being stored: Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Maintain the cutting or piercing parts of can openers in a sharp condition. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. The food must be cooked, served, or discarded within 4 hours. Employees shall eat, drink, or use any form of tobacco only in designated areas. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. The physical facilities shall be cleaned as often as necessary to keep them clean. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Physical facilities shall be maintained in good repair. The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
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