Tropical Smoothie Cafe

Manual and mechanical warewashing equipment, chemical sanitization - temperature, ph, concentration, and hardness. a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ¶4-703.11(c) shall meet the criteria specified under §7-204.11 sanitizers, criteria, shall be used in accordance with the epa-registered label use instructions, p and shall be used as follows: (a)a chlorine solution shall have a minimum temperature based on the concentration and ph of the solution as listed in the following chart; concentration range (mg/l/)minimum temperature ph 10 or less (°f)/minimum temperature ph 8 or less (°f) 25-49/120/120, 50-99/100/75, 100/55/55 (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. (corrected on site)

(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

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

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