Taconganas

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

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

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. room not provided with sufficient ventilation to be free of excessive heat / steam / condensation / vapors / obnoxious odors / smoke / fumes.

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

General. equipment / utensils not in current use not stored in a clean and sanitary condition.

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.

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.

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.

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

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

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. 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.

Food employee failed to successfully complete a food handler training course within 60 days of employment.