Bobablastic

Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (b) and in ¶ (c) of this section, time/temperature control for safety food shall be maintained: (1) at 57°c (135°f) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(b) or reheated as specified in ¶ 3-403.11(e) may be held at a temperature of 54oc (130of) or above; p or (2) at 5°c (41°f) or less. p 3-501.16(c) time/temperature control for safety food in a homogenous liquid form may be maintained outside of the temperature control requirements, as specified under ¶ (a) of this section, while contained within specially designed equipment that complies with the design and construction requirements as specified under ¶ 4-204.13(e). (corrected on site)

A food establishment shall post a sign or poster, clearly visible to food employees, by all handwashing sinks. the sign or poster shall notify food employees to report symptoms and diagnosis information about their health as it relates to diseases that are transmissible through food.

The premises shall be maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests.

(a)except as provided in (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single­ service and single-use articles. (b)this section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Cloths in-use for wiping counters and other equipment surfaces shall be:(1)held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and

Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material

A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. the procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: (b)with tight-fitting lids or doors if kept outside the food establishment

Physical facilities shall be cleaned as often as necessary to keep them clean

The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.

After use, mops shall be placed in a position that allows them to air- dry without soiling walls, equipment, or supplies

Except as specified under § 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable

Signs clearly stating that smoking is prohibited within not conspicuously posted at every entrance to a public place.

If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided