THE GREAT CAESAR'S INC

Equipment food-contact surfaces, utensils and multiservice utensils shall be cleaned by one of the following means: 1) handwash using a three-compartment sink: wash in hot water with cleanser; rinse in clean hot water; rinse in final sanitizing solution or 2) machine wash, followed by a hot water or chemical sanitizing rinse. All utensils and equipment shall be clean. Food-contact surfaces/utensils shall be cleaned and sanitized each time there is a change in process between different raw animal products, produce and ready-to eat foods, and at least every 4 hours based on the temperature of the room.

Walls/ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers.