Whittington Food Mart

Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented.

Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.

Drains. a direct connection between the sewerage system and any drains originating from equipment in which food / portable equipment / utensils are placed is prohibited except for existing properly trapped open sinks.

Grease traps. grease trap not of an approved type / not in an approved location outside the establishment, unless it is impossible.

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.

Hand-washing sink installation. hand-washing sink not installed according to all applicable laws / not located to permit convenient use by all employees in food preparation areas / food dispensing areas / utensil-washing areas.

Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.

Wall protection. walls within water closet compartments / walls within two feet of the front and sides of urinals / hand-washing sinks / utensil-washing sinks / food sinks / mop or utility sinks / walls subject to damage from moisture not provided to a height of at least four feet above the finished floor with a smooth / light-colored impervious surface of a type not adversely affected by moisture or grease except that light-colored wall protection is not required in toilet rooms.

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.

Changes made in proposed layout of type of proposed fixed equipment not appearing on both original sets of plans and specifications.

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

Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented.

General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.

Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.

Drains. a direct connection between the sewerage system and any drains originating from equipment in which food / portable equipment / utensils are placed is prohibited except for existing properly trapped open sinks.

Grease traps. grease trap not of an approved type / not in an approved location outside the establishment, unless it is impossible.

Hand-washing sink installation. hand-washing sink not installed according to all applicable laws / not located to permit convenient use by all employees in food preparation areas / food dispensing areas / utensil-washing areas.

Floor drains. properly installed trapped floor drains not provided in floors that are water-flushed for cleaning / that receive discharges of water or other fluid waste from equipment / in areas where pressure spray methods for cleaning equipment are used. the floors shall be constructed only of sealed concrete, terrazzo, ceramic tile or similar materials, and shall be graded to drain.

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

Utility line/duct installation. exposed utility service lines and pipes not installed in a way that does not obstruct or prevent cleaning of the walls and ceilings. utility service lines and pipes shall not be unnecessarily exposed on walls or ceilings in those areas listed in subsection (b) of this section. service lines behind counters used only for beverage preparation may be exposed on the inside counter walls if necessary for service and if kept to a minimum. if exposed in rooms or areas allowed in subsection (c) of this section, air conditioning / ventilation / heating ducts shall be of smooth rigid metal and designed with a circular cross-section.