Brooklyn Pizzeria

Food shall be protected from cross contamination by:(2)except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) using separate equipment for each type, p or (b)arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) preparing each type of food at different times or in separate areas; p (corrected on site)

Cooking and baking equipment. (a)the food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. this section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in subparagraph 4-602.11(d)(6)

Except when packaging food using a reduced oxygen packaging method as specified under § 3-502.12, and except as specified in (e) and (f) of this section, refrigerated, ready-to­ eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5°c (41°f) or less for a maximum of 7 days. the day of preparation shall be counted as day 1. 3-501.17(e). paragraphs (a) and (b) of this section do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer request. paragraphs (a) and (b) of this section do not apply to shellstock. (corrected on site)

Except as specified under (d) of this section, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service:(1)written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify (a) methods of compliance with subparagraphs (b)(1)-(4) or (c)(1)-(5) of this section; pf and (b) methods of compliance with § 3-501.14 for food that is prepared, cooked, and refrigerated before time is used as a public health control. pf (corrected on site)

Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food

Insect control devices shall be installed so that:(1)the devices are not located over a food preparation area; and (corrected on site)

A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided

(c)nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: (b)with tight-fitting lids or doors if kept outside the food establishment