Son Nam Restaurant

Food shall be protected from cross contamination by:(1)except as specified in (1)(d) below or when combined as ingredients, separating raw animal foods during storage, preparation, holding, and display from:(c)fruits and vegetables before they are washed;

Food shall be protected from cross contamination by:(1)except as specified in (1)(d) below or when combined as ingredients, separating raw animal foods during storage, preparation, holding, and display from:(a)raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables

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. (corrected on site)

Manual and mechanical warewashing equipment, chemical sanitization - temperature, ph, concentration, and hardness. a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ¶4-703.11(c) shall meet the criteria specified under §7-204.11 sanitizers, criteria, shall be used in accordance with the epa-registered label use instructions, p and shall be used as follows: (a)a chlorine solution shall have a minimum temperature based on the concentration and ph of the solution as listed in the following chart; concentration range (mg/l/)minimum temperature ph 10 or less (°f)/minimum temperature ph 8 or less (°f) 25-49/120/120, 50-99/100/75, 100/55/55 (corrected on site)

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

Cooked time/temperature control for safety food shall be cooled:(1)within 2 hours from 57°c (135°f) to 21°c (70°f); and :(2)within a total of 6 hours from 57°c (135°f) to 5°c (41°f) or less. (corrected on site)

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)

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.

Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled:(1)placing the food in shallow pans; (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment; pf (4) stirring the food in a container placed in an ice water bath; pf (5) using containers that facilitate heat transfer; pf (6) adding ice as an ingredient; pf or (7) other effective methods. pf (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), (c), and (e) and under ¶ (d) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along floors, walls, and ceilings; (2) closed, tight-fitting windows; and (3) solid, self-closing, tight-fitting doors. paragraph (a) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents

Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water (corrected on site)

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.

(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. (corrected on site)

Clean equipment and utensils shall be stored as specified under (a) of this section and shall be stored:(1)in a self-draining position that allows air drying; and

Single-service and single-use articles may not be reused

(a)(3)sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

(a)(2)impart colors, odors, or tastes to food; 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

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

A plumbing system shall be:(b)maintained in good repair

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

Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents

Physical facilities shall be maintained in good repair

Except as specified in(b) of this section, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be easily cleanable

Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.