Freddys Frozen Custard and Steak Burgers

A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet

Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) at any time when contamination may have occurred; (2) at least every 24 hours for iced tea dispensers and consumer selfservice utensils such as tongs, scoops, or ladles; (3) before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

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)

The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.

Exterior doors used as exits need not be self-closing if they are: (1) solid and tight-fitting; (2) designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

Cloths in-use for wiping counters and other equipment surfaces shall be:(1)held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (corrected on site)

(a)equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4-1 and 4-2

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

Physical facilities shall be maintained in good repair

Physical facilities shall be cleaned as often as necessary to keep them clean