Food Valley

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. (corrected on site)

General. time without temperature control. except as specified under subitem d of this item, when time without temperature control is used as the public health control for a working supply of time/temperature controlled for safety (tcs) food before cooking, or for ready to eat time/temperature controlled for safety (tcs) food that is displayed or held for service written procedures not prepared in advance, maintained in the food establishment / not made available to the regulatory authority upon request. these written procedures shall specify methods of compliance with subitems b[01]-[03] or c[01]-[05] of this item; and methods of compliance with section 20-21.03(b)(02) of this code for food that is prepared, cooked, and refrigerated before time is used as a public health control. (corrected on site)

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.

Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.

Storage. outside storage areas / enclosures not constructed of durable and cleanable material / not large enough to store the garbage / recyclables / returnables / refuse containers that accumulate / not kept clean.

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.

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.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.

General. at least 10 foot candles (110 lux) of light not provided at a distance of 30 inches (75 cm) above the floor in walk-in refrigeration units / dry food storage areas / other areas and rooms during periods of cleaning.

General. food establishment and all parts of the property used in connection with operations of the establishment not kept free of litter and items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer in use.

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.

Materials; general. all equipment and utensils not maintained in good repair.

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Storage. utensils and equipment not air-dried before being stored / not stored in a self-draining position. utensils and equipment may not be cloth-dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Toilet fixtures. toilet fixture not kept clean / not in good repair.

Toilet room. toilet facility / vestibule, not kept clean / not in good repair / not free of objectionable odors.

Containers. in containers designed with drains, drain plugs not in place at all times, except during cleaning.

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.

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.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

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)

Refrigerated storage. refrigeration facilities. each mechanically refrigerated facility storing time/temperature controlled for safety (tcs) food shall be provided with numerically scaled indicating thermometer, accurate to 3°f if scaled in fahrenheit only. . recording thermometers, accurate to 3°f if scaled in fahrenheit only, may be used in lieu of indicating thermometers. thermometers that are scaled in celsius or dually scaled in celsius and fahrenheit shall be designed to be easily readable and accurate to ±(1.05°c) in the intended range of use.

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Storage. cleaned and sanitized utensils and movable equipment not stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means. (corrected on site)

Toilet room. toilet facility / vestibule, not kept clean / not in good repair / not free of objectionable odors.

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.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

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