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A handwashing sink shall be maintained so that it is always accessible for employee use. pf

A handwashing sink may not be used for purposes other than handwashing

The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags, labels, or invoices for 90 calendar days from the date that is recorded on the tag, label, or invoice as specified under ¶ b of this section, by: (1) using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date that is recorded on the tag, label, or invoice as specified under ¶ b of this section; pf

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

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.

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

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)

A food specified in ¶ 3-501.17(a) or (b) shall be discarded if it: (1) exceeds the temperature and time combination specified in ¶ 3- 501.17(a), except time that the product is frozen; p (2) is in a container or package that does not bear a date or day; p or (3) is inappropriately marked with a date or day that exceeds atemperature and time combination as specified in ¶ 3-501.17(a).p (corrected on site)

Disclosure shall include:(1)a description of the animal-derived foods, such as oysters on the half shell (raw oysters), 쳌 raw-egg caesar salad, 쳌 and hamburgers (can be cooked to order) 쳌; or (2)identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

Common name. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf

Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment. (b) paragraph (a) of this section does not apply to packaged poisonous or toxic materials that are for retail sale.

The food allergen awareness poster shall be identical or substantially similar to the sample poster displayed on the department website. if not identical, the poster shall, at a minimum, display the following information in a clear and straightforward manner: (1) the risk of an allergic reaction to a food allergen; (2) symptoms of an allergic reaction; (3) the major food allergens, as determined by federal law and regulations of the united states food and drug administration; (4) the procedures for preventing an allergic reaction; and (5) appropriate responses for assisting an individual who is having an allergic reaction.

Time/temperature control for safety food, slacking. fda food code 2022 chapter 3. food chapter 3 - 26 frozen time/temperature control for safety food that is slacked to moderate the temperature shall be held: (a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or (b) at any temperature if the food remains frozen.

During preparation, unpackaged food shall be protected from environmental sources of contamination

Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.

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

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) except as specified under (b) of this section, in the food with their handles above the top of the food and the container; (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

A plumbing system shall be:(b)maintained in good repair

Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place

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

The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.

Person in control of an area where smoking is prohibited failed to request a person known to be smoking to extinguish the burning tobacco product.

\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited

Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

Except as specified in (b) of this section, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articlesp and: (h)before donning gloves to initiate a task that involves working with food