Rabbit's Got the Gun

8-304.11(a) responsibilities of the permit holder. upon acceptance of the permit issued by the regulatory authority, the permitholder in order to retain the permit shall: post the permit in a location in the food establishment that is conspicuous to consumers\r\n\r\n

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

Food shall be obtained from sources that comply with law

Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) at any time when contamination may have occurred; (2) at least every 24 hours for iced tea dispensers and consumer selfservice utensils such as tongs, scoops, or ladles; (3) before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Except as specified in subsection (c) of this section, a certified food protection manager shall be present at the food establishment during all hours of operation as required in food code, §2-101.11 and §2-102.12.

The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.

Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment. (b) paragraph (a) of this section does not apply to packaged poisonous or toxic materials that are for retail sale.

The food allergen awareness poster shall be identical or substantially similar to the sample poster displayed on the department website. if not identical, the poster shall, at a minimum, display the following information in a clear and straightforward manner: (1) the risk of an allergic reaction to a food allergen; (2) symptoms of an allergic reaction; (3) the major food allergens, as determined by federal law and regulations of the united states food and drug administration; (4) the procedures for preventing an allergic reaction; and (5) appropriate responses for assisting an individual who is having an allergic reaction.

(a)food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3

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.

Insect control devices shall be installed so that:(1)the devices are not located over a food preparation area; and

During preparation, unpackaged food shall be protected from environmental sources of contamination

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

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) except as specified under (b) of this section, in the food with their handles above the top of the food and the container;

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

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

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.

An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain

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.

Physical facilities shall be maintained in good repair

Food establishment construction / remodeling / alterations begun before submitting properly prepared plans / specifications for approval.

Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions

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

\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited