The Cedar @ Lake Houston Brewery

Each handwashing sink or group of adjacent handwashing sinks shall be provided with:(b)a continuous towel system that supplies the user with a clean towel;

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)

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.

The premises shall be maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests.

(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.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:(e) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or (corrected on site)

Except as specified in (d) of this section, cleaned equipment and utensils, laundered linens, and single-service and single­ use articles shall be stored:(3)at least 15 cm (6 inches) above the floor.

(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

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

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.

If carpeting is installed as a floor covering in areas other than those specified under(a) of this section, it shall be:(1)securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and

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