The Cottage of Spring Branch

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.

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.

Manual sanitizing. food-contact surfaces of all equipment and utensils not sanitized by immersion in a quaternary ammonium compound solution at a concentration according to the manufacturer’s label at a minimum temperature of 75f for an exposure time according to the manufacturer’s label. (corrected on site)

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.

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.

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

Special requirements. eggs. in a food establishment that serves a highly susceptible population, pasteurized shell eggs / pasteurized liquid, frozen or dry eggs / egg products not substituted for shell eggs in the preparation of foods such as caesar salad / hollandaise or béarnaise sauce / mayonnaise / meringue / eggnog / ice cream / egg fortified beverages / other similar foods. this part [02] does not apply if the raw eggs are combined immediately before cooking for one consumer serving at a single meal, cooked as specified under section 20-21.04(c)(01)a of this code, and served immediately, such as for an omelet, souffle, or scrambled eggs / the raw eggs are combined as an ingredient immediately before baking and the egg mixture is thoroughly cooked to a ready to eat form such as in a cake / muffins / bread or the preparation of the food is conducted under a haccp plan.

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

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)