Sake Bon Kingwood

If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in subparagraph 3-402.11(b)(4), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in subparagraph 3-402.11(b)(4) shall be obtained by the person in charge and retained in the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish

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)

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.

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

Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:(1) regarding the safety of these items, written information is available upon request; (2) consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. (corrected on site)

Poisonous or toxic materials shall be: (a)used according to:(1) law and this code (corrected on site)

Except as specified in ¶¶ (b), (c), and (e) and under ¶ (d) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along floors, walls, and ceilings; (2) closed, tight-fitting windows; and (3) solid, self-closing, tight-fitting doors. paragraph (a) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents

(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. (corrected on site)

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)

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

A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. the procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

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

Physical facilities shall be maintained in good repair

A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (3)exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (corrected on site)

Except as specified in (d) of this section, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under § 5-202.12 and subpart 6-301. (corrected on site)