El Guajillo

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

Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage. (corrected on site)

Temperature measuring device, food. food temperature measuring devices accurate to ±02°f in the intended range of use not provided / not used to assure attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all time/temperature controlled for safety (tcs) food if the thermometers are scaled only in fahrenheit. if the thermometers are scaled in celsius or dually scaled, they shall be accurate to ±01°c in the intended range of use. a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided / not readily accessible to accurately measure the temperature in thin foods, such as meat patties and fish fillets.

Hand wash procedure. food employees not cleaning their hands in a handwashing lavatory or approved automatic handwashing facility. employees may not clean their hands in a sinks used for food preparation or utensil or equipment washing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.

Water under pressure. hot water is less 100°f (38°c). minimum acceptable temperature is 110°f (43°c) except as specified in section 20-21.12(d)(02) and 20-21.19(b) of this code. hot water generation and distribution systems shall be sufficient to meet the peak hot water demand throughout the food establishment.

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

Removing dead or trapped birds / insects / rodents / other pests. dead or trapped birds / insects / rodents / other pests not removed from control devices and the premises at a frequency that prevents the accumulation or attraction of pests and minimizes exposure to decomposing remains.

Sanitation. mobile food unit operator providing / allowing portable toilet facility within 100 feet of mobile food unit.

Servicing of mobile food units by commissaries; servicing records. operator of mobile food unit failed to maintain copy of servicing records on the mobile food unit for one year from the date of servicing.

Issuance of medallions. operator of mobile food unit failed to display in the mobile food unit in plain view of the public the proof of restroom availibility statement.

Sanitation. operator of mobile food unit providing / allowing dining area for customers within 100 fee of the mobile food unit..

Servicing of mobile food units by commissaries; servicing records. operator of mobile food unit in operation without a valid servicing record in his possession.

Sanitation. operator of mobile food unit providing canopy / awning / other covering within 100 feet of mobile food unit.

Sanitation. operator of mobile food unit providing / allowing dining area for customers within 100 fee of the mobile food unit..

Sanitation. mobile food unit operator providing / allowing portable toilet facility within 100 feet of mobile food unit.

Reheating for hot holding. refrigerated time/temperature controlled for safety (tcs) cooked foods not reheated rapidly to 165°f or higher before served or placed in a hot food storage facility.

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.

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. (corrected on site)

Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.