Ruggles

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.

Special requirements. fish. records, creation and retention. when raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready to eat form, and when the fish are raised and fed as specified in section 20-21.01(b)(08), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in item (08)a[04] of this subsection not obtained / not retained in the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish by the person in charge. (corrected on site)

General. bulk food removed from original container not stored in a container identifying the food by common name. (corrected on site)

Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

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

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.

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.

Special requirements. eggs. only clean and sound shell eggs, with shell intact and without cracks or checks / pasteurized liquid / frozen /dry eggs / pasteurized dry egg products shall be used, except that hard boiled, peeled eggs, commercially prepared and packaged, may be used and and may not exceed the restricted egg tolerances for u.s. consumer grade b as specified in tfer 228.63(c). (corrected on site)

General. when time without temperature control is used as the public health control up to a maximum of four hours: food was not marked or otherwise identified to indicate the time that is four hours past the point in time when the food was removed from temperature control. (corrected on site)

Refrigerated storage. disposition of ready to eat foods. not discarding time/temperature controlled for safety (tcs) , ready to eat food where either temperature or time combination has exceeded. (corrected on site)

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

Cooking time/temperature controlled for safety (tcs) foods. consumer advisory (reminder). when animal food such as beef / eggs / fish / lamb / milk / pork / poultry / shellfish are served or sold raw / undercooked / without otherwise being processed to eliminate pathogens either in ready to eat form or as an ingredient in another ready to eat food (except as specified in items (03) and (08) of this subsection) not including an asterisking of the animal-derived foods that require disclosure in a menu or other listing to a footnote that states written information regarding the safety of these items is available upon request / consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk for foodborne illness / consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk for foodborne illness, especially if certain medical conditions are present.

Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.

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.

Wiping cloths. moist cloths used for cleaning nonfood-contact surfaces of equipment such as counters, dining table tops and shelves not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. these cloths shall be stored in the sanitizing solution between uses.

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.

Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.

Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.

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.

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.

Labeling of materials. working containers used for storing poisonous / toxic materials such as cleaners and sanitizers taken from bulk supplies not clearly / individually identified with the common name of the material.

Presence and use, restrictions, conditions of use. poisonous / toxic materials unnecessary for the operation / maintenance of the establishment / cleaning and sanitization of equipment and utensils / control of insects and rodents are prohibited in the food establishment; provided, this requirement does not apply to packaged poisonous / toxic materials that are for retail sale. restricted use pesticides specified in item (03)c of this subsection shall meet the requirements specified in 40 cfr 152, subpart i, classification of pesticides.

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.

Operating a frozen dessert retail establishment without possessing a permit for the affected premises / mobile unit.

Labeling of materials. working containers used for storing poisonous / toxic materials such as cleaners and sanitizers taken from bulk supplies not clearly / individually identified with the common name of the material.

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.

Special requirements. eggs. only clean and sound shell eggs, with shell intact and without cracks or checks / pasteurized liquid / frozen /dry eggs / pasteurized dry egg products shall be used, except that hard boiled, peeled eggs, commercially prepared and packaged, may be used and and may not exceed the restricted egg tolerances for u.s. consumer grade b as specified in tfer 228.63(c). (corrected on site)

General. the internal temperature of time/temperature controlled for safety (tcs) food not maintained at 41°f (05°c) or below or 135°f (57°c) or above at all times, except as otherwise provided in this article or unless a packaged product is so labeled as exempted and approved by the appropriate state or federal health authority. (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”.

Refrigerated storage. disposition of ready to eat foods. not discarding time/temperature controlled for safety (tcs) , ready to eat food where either temperature or time combination has exceeded.

General. bulk food removed from original container not stored in a container identifying the food by common name. (corrected on site)

Refrigerated storage. methods for rapid cooling. approved methods for rapid cooling not utilized. (corrected on site)

Refrigerated storage. ice intended for human consumption shall not be used as a medium for cooling stored food, food containers, or food utensils, but may be used for cooling tubes conveying beverages or beverage ingredients to a dispenser head. (corrected on site)

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

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)

Specialized processing methods--variance requirement. a food establishment shall obtain a variance from the department as specified in section 20-19(e)(01) of this code before smoking food as a method of food preservation rather than as a method of flavor enhancement / curing food / using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous / packaging time/temperature controlled for safety (tcs) food using a reduced oxygen packaging method except where the growth of and toxin formation of clostridium botulinum and the growth of listeria monocytogenes in addition to are controlled as specified in item (02) of this subsection / operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption / custom processing animals that are for personal use as food and not for sale or service in a food establishment; such as indigenous deer processing / preparing food by another method that is determined by the regulatory authority to require a variance / sprouting seeds or beans, such as wheat grass and alfalfa sprouts in a retail food establishment.

Cooking time/temperature controlled for safety (tcs) foods. consumer advisory (reminder). when animal food such as beef / eggs / fish / lamb / milk / pork / poultry / shellfish are served or sold raw / undercooked / without otherwise being processed to eliminate pathogens either in ready to eat form or as an ingredient in another ready to eat food (except as specified in items (03) and (08) of this subsection) not including an asterisking of the animal-derived foods that require disclosure in a menu or other listing to a footnote that states written information regarding the safety of these items is available upon request / consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk for foodborne illness / consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk for foodborne illness, especially if certain medical conditions are present. (corrected on site)

Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing. (corrected on site)

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

Wiping cloths. moist cloths used for cleaning nonfood-contact surfaces of equipment such as counters, dining table tops and shelves not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. these cloths shall be stored in the sanitizing solution between uses.

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.

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.

Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.

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.

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.

Storage, separation of materials. poisonous or toxic materials not stored so they cannot contaminate food / equipment / utensils / linens / single-service and single-use articles. this may be accomplished by separating the poisonous / toxic material by spacing / partitioning and locating the poisonous / toxic material in an area that is not above food / equipment / utensils / linens / single-service or single-use articles. this item does not apply to equipment or utensil cleaners or sanitizers that are stored in utensil-washing areas for availability and convenience if the materials are stored to prevent contamination of food / equipment / utensils / linens / or single-service or single-use articles.

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.

Operating a frozen dessert retail establishment without possessing a permit for the affected premises / mobile unit.

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”. (corrected on site)

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. (corrected on site)

Chemicals. machines (single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization not provided with wash water greater than 120°f (49°c). (corrected on site)

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)

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