Delicias Hondureñas

Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.

Time/temperature controlled for safety (tcs) food. except when time is used as a public health control as specified in section 20-21.02(a)(02) of this code, time/temperature controlled for safety (tcs) food shall be kept at an internal temperature of 41°f (05°c) or below or at a temperature of 135°f (57°c) or above during display and service, except that roasts cooked to a temperature and for a time specified in table 20-21.04-3 of this code or reheated as specified in table 20-21.04-01 of this code may be held for service at a temperature of 130°f (54°c) or above

Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed. (corrected on site)

Hand-washing sink installation. hand-washing sink not accessible to employees at all times.

Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means. (corrected on site)

Applicability of article; compliance; penalty for violation; variances, etc. operating a food service / processing establishment not conforming to requirements of article ii.

Refrigerated storage. refrigeration facilities. the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the mechanically refrigerated unit and designed to be easily readable.

Water under pressure. food establishment operating without hot and/or cold water under pressure at all fixtures and equipment that use water.

General. plumbing not sized / installed / maintained according to applicable laws.

Openings. screens for windows / doors / skylights / transoms / intake and exhaust air ducts / other openings to the outside not tight-fitting and free of breaks. screening materials shall not be less than sixteen mesh to the inch (16 mesh to 25.4 mm).

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.

Issuance of medallions. operator of a mobile food unit, other than a restricted unit, failed to provide health officer signed / notarized statement from the property owner including the name, address, and telephone number of the property owner or authorized agent.

Issuance of medallions. rrestroom not available for employees of mobile food unit with flushable toilets in a business establishment within 500 feet of the mobile food unit.

Sanitation. water from unapproved source being water used for the mobile food unit.

Servicing of mobile food units by commissaries; servicing records. failure of mobile food unit to return to the commissary for the performance of all servicing operations within the 24-hour period preceding operations.