Le Tesserae

Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap

Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a)individual, disposable towels;

A handwashing sink may not be used for purposes other than handwashing

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.

A food specified in ¶ 3-501.17(a) or (b) shall be discarded if it: (1) exceeds the temperature and time combination specified in ¶ 3- 501.17(a), except time that the product is frozen; p (2) is in a container or package that does not bear a date or day; p or (3) is inappropriately marked with a date or day that exceeds atemperature and time combination as specified in ¶ 3-501.17(a).p (corrected on site)

Common name. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf

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. (corrected on site)

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.

Except as specified in (b) and (c) of this section, food shall be protected from contamination by storing the food:(1)in a clean, dry location; (2) where it is not exposed to splash, dust, or other contamination; and (3) at least 15 cm (6 inches) above the floor. 3-305.11(b) food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under § 4-204.122. (c) pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces (corrected on site)

A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided

A toilet room used by females shall be provided with a covered receptacle for sanitary napkins

Except as specified in (b) of this section, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. (corrected on site)

Except as specified in (d) of this section, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under § 5-202.12 and subpart 6-301. (corrected on site)