First Presbyterian Church

A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees

The original food manager certificate shall be posted in the food establishment in a location that is conspicuous to consumers.

Except when packaging food using a reduced oxygen packaging method as specified under § 3-502.12, and except as specified in (e) and (f) of this section, refrigerated, ready-to­ eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5°c (41°f) or less for a maximum of 7 days. the day of preparation shall be counted as day 1. 3-501.17(e). paragraphs (a) and (b) of this section do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer request. paragraphs (a) and (b) of this section do not apply to shellstock. (corrected on site)

Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces

Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

(b)in hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature

(c)nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

In a consumer area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean

Physical facilities shall be maintained in good repair