The Burger Co

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.

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. (corrected on site)

Table-mounted equipment. equipment that is fixed because it is not easily moveable not installed so that it is: spaced to allow access for cleaning along the sides, behind, and above the equipment / spaced from adjoining equipment, walls, and ceilings a distance of not more than one millimeter or one-thirty-second inch / sealed to adjoining equipment, walls or ceilings, if the equipment is exposed to spillage or seepage, is not spaced from adjoining equipment, walls or ceilings to allow access for cleaning, and requires no utility connections. this subsection does not apply to shelving units, refrigeration units and freezer units used for consumer display in retail store shopping areas, if the floor under the units is kept clean.

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

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.

Single-service articles. single-service knives / forks / spoons packaged in bulk not inserted into holders / not wrapped by an employee who has washed his hands immediately prior to sorting or wrapping the utensils. holders for single-service knives / forks /spoons not provided to protect these items from contamination / not presenting the handle of the utensil to the employee / consumer except when these items are prewrapped or prepackaged.

Backflow. backflow prevention device not installed when a hose is attached to a faucet.

Hand-washing sink maintenance. hand-washing sink / soap dispenser / hand-drying device/ related fixtures not kept clean / not in good repair.

Storage. outside storage areas / enclosures not constructed of durable and cleanable material / not large enough to store the garbage / recyclables / returnables / refuse containers that accumulate / not kept clean.

Areas / enclosures / receptacles, good repair. storage areas / enclosures / receptacles for refuse / recyclables / returnables not maintained in good repair.

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.

Wall protection. walls within water closet compartments / walls within two feet of the front and sides of urinals / hand-washing sinks / utensil-washing sinks / food sinks / mop or utility sinks / walls subject to damage from moisture not provided to a height of at least four feet above the finished floor with a smooth / light-colored impervious surface of a type not adversely affected by moisture or grease except that light-colored wall protection is not required in toilet rooms.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation. (corrected on site)

General. food establishment and all parts of the property used in connection with operations of the establishment not kept free of litter and items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer in use.

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