The Encore Midtown

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

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

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

A handwashing sink shall be maintained so that it is always accessible for employee use. pf

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.

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. (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).

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

Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food

Food shall be protected from contamination that may result from a factor or source not specified under subparts 3-301 - 3-306

Except as specified in ¶ (d) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 3. at least 15 cm (6 inches) above the floor.

Materials that are used in the construction of utensils and food­ contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be:

(a)equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4-1 and 4-2

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

Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight- fitting and self-closing door

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

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

Physical facilities shall be maintained in good repair

Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single­ service and single-use articles are protected from contamination