Lopes Lounge

Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food.

Refrigerated storage. refrigeration facilities. each mechanically refrigerated facility storing time/temperature controlled for safety (tcs) food shall be provided with numerically scaled indicating thermometer, accurate to 3°f if scaled in fahrenheit only. . recording thermometers, accurate to 3°f if scaled in fahrenheit only, may be used in lieu of indicating thermometers. thermometers that are scaled in celsius or dually scaled in celsius and fahrenheit shall be designed to be easily readable and accurate to ±(1.05°c) in the intended range of use.

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)

Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Changes made in proposed layout of type of proposed fixed equipment not shown / not reviewed on revised plans and specifications.

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