Citiline Deli

Special requirements. manufactured food. all food manufactured, processed, or packaged in commercial food processing establishments or commissaries not labeled according to all applicable laws as defined in tfer 228.78 and 228.79. (corrected on site)

General. time without temperature control. except as specified under subitem d of this item, when time without temperature control is used as the public health control for a working supply of time/temperature controlled for safety (tcs) food before cooking, or for ready to eat time/temperature controlled for safety (tcs) food that is displayed or held for service written procedures not prepared in advance, maintained in the food establishment / not made available to the regulatory authority upon request. these written procedures shall specify methods of compliance with subitems b[01]-[03] or c[01]-[05] of this item; and methods of compliance with section 20-21.03(b)(02) of this code for food that is prepared, cooked, and refrigerated before time is used as a public health control.

General. the internal temperature of time/temperature controlled for safety (tcs) food not maintained at 41°f (05°c) or below or 135°f (57°c) or above at all times, except as otherwise provided in this article or unless a packaged product is so labeled as exempted and approved by the appropriate state or federal health authority.

Temperature measuring device, food. food temperature measuring devices accurate to ±02°f in the intended range of use not provided / not used to assure attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all time/temperature controlled for safety (tcs) food if the thermometers are scaled only in fahrenheit. if the thermometers are scaled in celsius or dually scaled, they shall be accurate to ±01°c in the intended range of use. a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided / not readily accessible to accurately measure the temperature in thin foods, such as meat patties and fish fillets.

Hand wash procedure. food employees not cleaning their hands in a handwashing lavatory or approved automatic handwashing facility. employees may not clean their hands in a sinks used for food preparation or utensil or equipment washing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.

Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned at least every 24 hours, for iced tea dispensers and consumer self-service utensils, such as tongs, scoops, or ladles. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Labeling of materials. containers of poisonous / toxic materials / personal care items not prominently / distinctly labeled according to law for easy identification of contents.