King Star

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

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. (corrected on site)

Refrigerated storage. date marking of ready to eat foods. refrigerated / ready to eat time/temperature controlled for safety (tcs) food/portion of time/temperature controlled for safety (tcs) food combined with additional ingredients / portions of food not retaining date marking of the earliest prepared / first-prepared ingredient.

General. bulk food removed from original container not stored in a container identifying the food by common name.

General. container of food not stored a minimum of 6 inches above the floor.

Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.

Plumbing fixture installation. plumbing fixtures, including compartment type utensil-and-food sinks, hand-washing sinks and mop or utility sinks, not installed to preclude splashes from running down mounting surfaces behind and adjacent to the fixture. acceptable installation methods include a liquid tight seal between fixture and mounting surface, insertion into a precut counter, table or cabinet with a perimeter seal or any other effective method. all materials used shall be safe, smooth, impervious and easily cleanable.

Materials; general. all equipment and utensils not maintained in good repair.

Cleaning frequency. equipment, food-contact surfaces, and utensils not clean to sight and touch.

Manual rinsing. washed utensils and equipment not rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or detergent sanitizer solution by using one of the following procedures: use of a distinct, separate water rinse after washing and before sanitizing when using a three-compartment sink or alternative manual utensil-washing equipment equivalent to a three-compartment sink as specified in tfer 228.107(b)(03); or a three-step washing, rinsing, and sanitizing procedure in a mechanical equipment washing system for cip equipment / use of a detergent-sanitizer as specified under section 20-21.12(h) of this code if using an alternative manual utensil-washing equipment that is approved for use with a detergent-sanitizer as specified in tfer 228.107(b)(03) or a mechanical equipment washing system for cip equipment / use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two-compartment sink operation / when using a dishwashing machine that does not recycle the sanitizing solution as specified in subitem e of this item or alternative manual utensil-washing equipment such as sprayers, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution and washed immediately after each application / when using a dishwashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution. (corrected on site)

Prohibited storage area. food equipment / utensils / laundered linens / single-service and single-use articles shall not be stored in locker rooms / toilet rooms / vestibules / garbage rooms / mechanical rooms / under sewer lines that are not shielded to intercept potential drips / under open stairwells / under other sources of contamination is prohibited except that laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.

Hand-washing sink supplies. prohibited common towels used.

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.

Cleaning physical facilities. utility facilities. in new / extensively remodeled establishments and in those establishments not required to have a two- or three-compartment utensil-washing sink, at least one utility sink or curbed cleaning facility with a floor drain shall be provided and used for cleaning and for the disposal of mop water or similar liquid wastes.

Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.

General. room not provided with sufficient ventilation to be free of excessive heat / steam / condensation / vapors / obnoxious odors / smoke / fumes.