Live Beaming- Club Studio

A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees

The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and singleservice and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; and by: (b) locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. this paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. (corrected on site)

(a)except as provided in (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single­ service and single-use articles. (b)this section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces (corrected on site)

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:(b) in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (corrected on site)

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

(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