Hudson House

Applicability of article; compliance; penalty for violation; variances, etc. haccp plan requirements. food establishment engaging in reduced oxygen packaging without a variance or approved haccp plan (corrected on site)

Special requirements. fish. freezing of fish, parasite destruction. raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish that are intended for consumption in their raw form not frozen as specified under section 20-21.03(b)(08) of this code before service or sale in ready to eat form. this subsection does not apply to [01] molluscan shellfish. [02] scallop product consisting only of the shucked adductor muscle. [03] tuna of the species thunnus alalunga, thunnus albacares (yellowfin tuna), thunnus atlanticus, thunnus maccoyii (bluefin tuna, southern), thunnus obesus (bigeye tuna), or thunnus thynnus (bluefin tuna, northern). [04] aquacultured fish, such as but not limited to salmon, carp, channel catfish, trout, and tilapia, that if raised in open water, are raised in net-pens; or are raised in land-based operations such as ponds or tanks and are fed formulated feed such as pellets that contain no live parasites infective to the aquacultured fish. [05] fish eggs that have been removed from the skein and rinsed as specified in tfer 228.72(a)(02). (corrected on site)

General. packaged / unpackaged food stored in contact with water / un-drained ice. (corrected on site)

Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.

General. container of food not stored a minimum of 6 inches above the floor.

Plumbing fixture installation. plumbing fixtures, including compartment type utensil-and-food sinks, hand-washing sinks and mop or utility sinks, not installed to preclude splashes from running down mounting surfaces behind and adjacent to the fixture. acceptable installation methods include a liquid tight seal between fixture and mounting surface, insertion into a precut counter, table or cabinet with a perimeter seal or any other effective method. all materials used shall be safe, smooth, impervious and easily cleanable.

Dispensing utensils not stored with the handle extended out from the food. (corrected on site)

Hand-washing sink maintenance. hand-washing sink / soap dispenser / hand-drying device/ related fixtures not kept clean / not in good repair.

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)

General. bulk food removed from original container not stored in a container identifying the food by common name.

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.

Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.

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

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.

General. bulk food removed from original container not stored in a container identifying the food by common name.

Ice dispensing. between uses, ice transfer receptacles shall be stored in a way that protects them from contamination.

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

General. food employees not using the following cleaning procedures to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms. vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorous rubbing the surrogate prosthetic devices for hands and arms) for at least ten-15 seconds, followed by; thorough rinsing under clean, running warm water; followed immediately by thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method specified in section 20-21.19(c) of this code. (corrected on site)

Plumbing fixture installation. plumbing fixtures, including compartment type utensil-and-food sinks, hand-washing sinks and mop or utility sinks, not installed to preclude splashes from running down mounting surfaces behind and adjacent to the fixture. acceptable installation methods include a liquid tight seal between fixture and mounting surface, insertion into a precut counter, table or cabinet with a perimeter seal or any other effective method. all materials used shall be safe, smooth, impervious and easily cleanable.

Cleaning frequency. kitchenware and food-contact surfaces of equipment not washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.

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.

Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation. (corrected on site)