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FS_VIOL by vivi07

VIEWS: 86 PAGES: 262

									FS_VIOL

QUESTION VIOLATION VIOL_TYP_CDE STATUTE 01A 00 01A 11 01A-01-1 01A 05 01A-02-1 01A 04 01A-03-1 01A 03 01A-04-1 01A 06 01A-05-1 01A 10 01A-06-1 01A 07 01A-07-1 01A 08 01A-08-1 01A 09 01A-09-1 01A 02 01A-10-1 01A 01 01A-11-1 01A 12 01A-12-1 01A 13 01A-13-1 01A 14 01A-14-1 01A 15 01A-15-1 01A 16 01A-16-1 01B 00 01B 16 01B-01-1 01B 17 01B-02-1 01B 18 01B-03-1 01B 19 01B-04-1 01B 20 01B-05-1 01B 15 01B-06-1 01B 14 01B-07-1 01B 13 01B-08-1 01B 12 01B-09-1 01B 11 01B-10-1 01B 05 01B-11-1 01B 25 01B-12-1 01B 24 01B-13-1 01B 01 01B-14-1 01B 03 01B-15-1 01B 02 01B-16-1 01B 21 01B-17-1 01B 22 01B-18-1 01B 23 01B-19-1 01B 09 01B-20-1 01B 08 01B-21-1 01B 07 01B-22-1 01B 10 01B-23-1 01B 06 01B-24-1 01B 04 01B-25-1 01B 26 01B-26-1 02 00 02 24 02-01-1 02 27 02-02-1 02 23 02-03-1 02 22 02-04-1 02 07 02-05-1 02 08 02-06-1 02 06 02-07-1 02 09 02-08-1 02 18 02-09-1

DROPDOWN

Unpasteurized cheese used. Unpasteurized milk products used. Unpasteurized dry eggs/egg products used. Recreationally caught fisk/molluscan shellfish offered for sale/service. Shellfish received from unapproved/unlisted shipper. Shellfish stock - operator unable to verify source. Fluid milk/milk products not from sources that comply with Grade A standards. Mushrooms from unapproved source Milk/milk products from unapproved source. Food/ice from unapproved source. Food prepared in a private home. Game animal not commercially raised for food and raised/slaughtered/processed in a pr Game animal without proper voluntary inspection program. Game animal live caught without proper inspection program/slaughtered/processed in a Game animal field dressed without inspection program/processed in approved manner. Game animal received for sale/service listed as endangered/threatened. Vending - prepared PHF past date mark. Date marking - RTE, PHF not discarded at date mark of earliest ingredient. Food contaminated by employee under restriction/exclusion. Food contaminated by employees/consumers not discarded. Pasteurized eggs/egg products not substituted for raw shell eggs where required. Food from unapproved source not discarded. Raw fruits/vegetables not washed. Shellfish dead/broken shells. Time marking - PHF without 4-hour limit. Time marking - PHF exceeds 4 hour limit Moldy cheese. Shell eggs used/stored with cracked/broken shells. Food offered that misleads/misinforms consumer. Dented/rusted cans. Stop Sale - adulteration. Stop Sale - bad temps. Additives - sulfiting agent(s) added to food. Additives - food contains unapproved additives. Additives - unapproved additive(s) contaminating food product. Date marking - RTE, PHF container/package does not bear a date/time. Date marking - RTE, PHF not consumed after thawing when refrigeration time exceeds Date marking - RTE, PHF date mark exceeds 7 days Nonexempt fish has not undergone proper parasite destruction. Date marking - RTE, PHF not consumed within 7 days after opening/prep. Moldy food. Shell eggs not clean. Vending - PHF dispensed not in original package. ROP - fresh fish being packaged. Packaged foods do not comply with Federal Standards of Identity. Manufacturer's dating information concealed/altered. Date marking - RTE, PHF prepared on-site not properly date marked. Date marking - RTE, PHF combined/added not properly date marked. Date marking - processed RTE, PHF not properly date marked. Date marking - processed RTE, PHF opened and frozen not date marked. Food packaged on-site label lacking required information.

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02 02-11 02-11 02 02-13 02-13 02 02 02 02 02 02 02 02 02 02 02 02 02 02 02 02 02 02 02 02 03A 03A 03A 03A 03A 03A 03A 03A 03B 03B 03B 03B 03B 03B 03C 03C 03C 03C 03C 03C 03C 03C 03C 03C 03C 03C 03C 03C 03C

17 00 01 26 00 01 16 14 15 12 13 11 21 20 05 25 10 04 01 19 28 29 30 31 32 33 00 07 06 05 04 03 02 01 00 05 03 01 02 04 00 16 07 06 05 04 03 02 01 08 09 10 11 12 13

02-10-1 02-11 02-11-2 02-12-1 02-13 02-13-2 02-14-1 02-15-1 02-16-1 02-17-1 02-18-1 02-19-1 02-20-1 02-21-1 02-22-1 02-23-1 02-24-1 02-25-1 02-26-1 02-27-1 02-28-1 02-29-1 02-30-1 02-31-1 02-32-1 02-33-1 03A-01-1 03A-02-1 03A-03-1 03A-04-1 03A-05-1 03A-06-1 03A-07-1 03B-01-1 03B-02-1 03B-03-1 03B-04-1 03B-05-1 03C-01-1 03C-02-1 03C-03-1 03C-04-1 03C-05-1 03C-06-1 03C-07-1 03C-08-1 03C-09-1 03C-10-1 03C-11-1 03C-12-1 03C-13-1 03C-14-1

Bulk food available for consumer self-service not labeled. Consumer advisory (oysters) - not provided/worded correctly. ROP - Establishment without proper HACCP plan. Consumer advisory (raw animal food) - not provided. Shellstock - shipper's tag lacks required information. Shellstock - tags for shellstock not in order. Shellfish - removed from original container for storage. Shellstock - tags not maintained 90 days. Shellfish - raw shucked not labeled. Shellfish - no tag. Whole muscle steaks not properly labeled. Food packed by establishment not properly labeled. Date marking - prepared RTE, PHF not date marked. ROP - 2 barriers for C. botulinum. Time marking - PHF without 4-hour limit. Packaged food not labeled. Food storage container not labeled. Freezing records not maintained on nonexempt fish for 90 days. ROP - No specified methods for temperature control. ROP - Lack of bold type/contrasting background/other required information. ROP - Label lacks use by date. ROP - Label shelf life exceeds 14 calendar days from packaging. ROP - Label lacks required information. ROP - HACCP plan lacks required information. Food labeled and shipped frozen, not frozen when received. Frozen PHF slacking at greater than 41 F. PHF in freezer not maintained frozen Refrigerated PHF received at greater than 41 F. Shell eggs not received in refigerated truck. Shell eggs held in unit greater than 45 F. PHF held greater than 41 F. Hot PHF received at less than 135 F. Cooked vegetables not held at 135 F or above. PHF not held 135 F or hotter. Cooked meats/poultry not held at 135 F or above. Rare roast not held at 130 F or above. Food establishment lacking required variance (smoking, etc.) Roast not reaching proper time/temperature cooking requirements. Cooked plant food for hot holding not reaching 135 F. Cooked stuffed food not reaching 165 F Cooked poultry not reaching 165 F. Cooked eggs for hot holding/pooled eggs not reaching 155 F. Cooked comminuted meat/fish not reaching 155 F. Food not cooked to 145 F or above. Reheated food for hot hold not reaching 165 F in 2 hours Reheated food for hot hold not reaching 165 F. Reheated commercially processed food for hot hold not reaching 135 F. PHF reheated in microwave for hot holding not stirred/covered PHF reheated in microwave for hot holding not reaching 165 F. Raw animal cooked in microwave not stirred/covered

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03C 03C 03D 03D 03D 03D 03D 03D 03D 04 04 04 04 04 05 05 05 05 05 05 05 05 05 05 05 06 06 06 06 06 06 07 07 07 07 07 07 07 07 07 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A

14 15 00 06 05 04 03 02 01 00 01 02 03 04 00 10 08 07 06 05 04 03 02 01 09 00 01 05 04 02 03 00 01 02 03 04 05 06 07 08 00 36 35 14 09 10 13 19 20 21 22 17 18 34 33

03C-15-1 03C-16-1 03D-01-1 03D-02-1 03D-03-1 03D-04-1 03D-05-1 03D-06-1 04-01-1 04-02-1 04-03-1 04-04-1 05-01-1 05-02-1 05-03-1 05-04-1 05-05-1 05-06-1 05-07-1 05-08-1 05-09-1 05-10-1 06-01-1 06-02-1 06-03-1 06-04-1 06-05-1 07-01-1 07-02-1 07-03-1 07-04-1 07-05-1 07-06-1 07-07-1 07-08-1 08A-01-1 08A-02-1 08A-03-1 08A-04-1 08A-05-1 08A-06-1 08A-07-1 08A-08-1 08A-09-1 08A-10-1 08A-11-1 08A-12-1 08A-13-1 08A-14-1

Raw animal food cooked in microwave not reaching 165 F. Cooked, whole-muscle steak not reaching 145 F on surface. Food cooled by nonapproved method. Ambient temperature cooling not reaching 41 F within 4 hours. Shell eggs not placed in refrigeration maintaining 45 F or less upon receipt. Received kilk/molluscan shellfish not cooled to 41 F within 4 hours of receiving. Cooked PHF not cooled from 135 F to 41 F within 6 hours. Cooked PHF not cooled from 135 degrees F to 70 degrees F within 2 hours.

Cold hold equipment incapable of maintaining PHF at proper temperatures. Inadequate number/capacity of cold hold units to maintain PHF at proper temperatures. Hot hold equipment incapable of maintaining PHF at proper temperatures. Inadequate number/capacity of hot hold units to maintain PHF at proper temperatures. Glass stem/sensor thermometer lacking shatterproof coating. Color-coded thermometers lacking numerical scale. Stem type thermometer not within intended range of use. Themometer not located in warmest/coolest area Ambient air thermometer not accurate to +/- 3 F. Food thermometer not accurate to +/- 2 F. Thermometers not calibrated. No metal stem type thermometer provided. No conspicuously located thermometer. Thermometer not used to check food temps. PHF thawed improperly. Raw animal food thawed under running water - portions greater than 41 F. RTE PHF thawed under running water - thawed portions greater than 41 F. PHF thawed at room temperature. PHF thawed in standing water. PHF re-served Bread reused. Bread reused for breadcrumbs. Dinner rolls/bread re-served. Unwrapped butter pats re-served. Open containers of coffee creamer re-served. Open food re-served. Chips re-served Vending - product access openings not tight fitting. Theme park cart - ice not in chipped/crushed/cubed form. Hermetically sealed food container opened without cleaning. Unwashed fruits/vegetables stored with RTE food. Fruits/vegetables not washed prior to preparation. Self-service salad bar/buffet not provided proper dispensing utensils. Unpackaged food not protected from environment during preparation. Unpackaged raw animal food offered for consumer self-service. Packaged foods cut when case opened. Ice machine - no overhead protection. Food stored in drink ice. Food stored in undrained ice. Theme Park Food Cart preparing PHF in unapproved manner. Theme park cart - preparing non-allowed potentially hazardous food.

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08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08A 08B 08B 08B 08B 08B 08B 08B 08B 08B 08B 08C 08C 08C 09 09 09 09 09 09 10 10 10 10 10 10 10 10 10 11 11 11 11 11

15 16 23 24 25 12 11 07 06 05 32 04 03 01 02 31 30 29 26 28 27 08 00 02 03 09 04 05 06 07 08 01 00 01 02 00 01 05 04 03 02 00 08 07 06 05 04 03 02 01 00 05 04 03 06

08A-15-1 08A-16-1 08A-17-1 08A-18-1 08A-19-1 08A-20-1 08A-21-1 08A-22-1 08A-23-1 08A-24-1 08A-25-1 08A-26-1 08A-27-1 08A-28-1 08A-29-1 08A-30-1 08A-31-1 08A-32-1 08A-33-1 08A-34-1 08A-35-1 08A-36-1 08B-01-1 08B-02-1 08B-03-1 08B-04-1 08B-05-1 08B-06-1 08B-07-1 08B-08-1 08B-09-1 08C-01 08C-02 09-01-1 09-02-1 09-03-1 09-04-1 09-05-1 10-01-1 10-02-1 10-03-1 10-04-1 10-05-1 10-06-1 10-07-1 10-08-1 11-01-1 11-02-1 11-03-1 11-04-1

Food storage - location not clean/dry, free from splash/dust. Food storage in prohibited area. Ice machine in unprotected area. Refrigerator in unprotected area. Torn packages/bags. Displayed food not protected. Self-service salad bar/buffet lacking sneezeguards. Improper horizontal separation of raw animal foods and RTE foods. Improper vertical separation of raw animal foods and RTE foods. Raw animal foods not properly separated from each other. Theme Park Food Cart - inadequate ice protection. Raw animal food stored over RTE food. Raw animal food stored over cooked food. Food stored on floor. Food not covered. Theme Park Cart - food/supplies stored on cart. HDC - food other than hot dogs prepared on cart. HDC - chili/cheese/cooked onions and peppers Fruits/vegetables with improper chemical wash. Condiments stored in unapproved dispensers. Food contaminated by unsanitized equipment. Raw animal food not separated from RTE Buffet/salad bar not monitored by trained employees Lubricants inproperly applied to food contact surface. Employee tasting several foods with same utensil. Cloth used as a food contact surface. Employees using same utensil for both raw and cooked product. Slash-resistant gloves contacting RTE food. Probe thermometer not cleaned before use Cloth gloves contacting RTE food. Single-use gloves not changed as needed. Fish bait stored improperly. Damaged/spoiled/recalled food not properly segregated. RTE food - Use of bowl/non-handled container as scoop. Buffet - Dispensing food without using utensil. Employees not minimizing contact with non-RTE food. Bare hand contact with RTE food. Non-RTE food - Use of bowl/non-handled container as scoop. Utensil in nonPHF not stored handle above food within closed container. Utensil not on clean portion of food prep/cooking equipment. Utensil not in running water/dipperwell. Utensil not stored on clean/protected location (nonhazardous food). Utensil stored in unclean water 135 F or hotter. Utensil not stored with handle above top of PHF/container. Utensils stored in standing water. Ice scoop in ice. Excluded employee reinstated without AHJ/written medical documentation. PIC failed to notify AHJ of employee with BIG 4. Employee not reporting communicable disease symptoms to PIC. Employee with symptoms of communicable disease.

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11 11 11 11 11 11 11 11 11 11 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12A 12B 12B 12B 12B 12B 12B 12B 12B 13 13 13

01 02 07 08 09 10 11 12 13 14 00 32 30 08 28 26 21 19 18 17 05 04 02 03 06 24 07 09 10 11 12 13 01 23 14 15 16 20 22 25 27 29 31 33 00 04 03 02 05 06 07 01 00 04 02

11-05-1 11-06-1 11-07-1 11-08-1 11-09-1 11-10-1 11-11-1 11-12-1 11-13-1 11-14-1 12A-01-1 12A-02-1 12A-03-1 12A-04-1 12A-05-1 12A-06-1 12A-07-1 12A-08-1 12A-09-1 12A-10-1 12A-11-1 12A-12-1 12A-13-1 12A-14-1 12A-15-1 12A-16-1 12A-17-1 12A-18-1 12A-19-1 12A-20-1 12A-21-1 12A-22-1 12A-23-1 12A-24-1 12A-25-1 12A-26-1 12A-27-1 12A-28-1 12A-29-1 12A-30-1 12A-31-1 12A-32-1 12A-33-1 12B-01-1 12B-02-1 12B-03-1 12B-04-1 12B-05-1 12B-06-1 12B-07-1 13-01-1 13-02-1

Employee with sneezing/coughing/runny nose. Employee with open sores/cuts/burns. FBI caused by food service employee. Excluded employee working in food service establishment. Restricted employee reinstated without written medical documentation. Restricted employee working in unapproved area. Restricted employee working in food prep. Employee working with jaundice. Excluded/restricted jaundiced employee reinstated without written medical documentatio PIC does not require employee to report symptoms of communicable disease. Failed to wash hands after handling support animal. HWS used for purpose other than handwashing. Washed hands in other than an approved HWS. No written plan for using time as a public health control. Dirty mopwater disposed into HWS. AOP - PIC not monitoring employees. AOP- employee not following procedures AOP - no written copy. Wearing unallowed jewelry while preparing food. Failed to wash hands after touching bare body part. Failed to wash hands after using toilet room. Failed to wash hands after switching from raw to RTE food. Failed to wash hands after handling soiled equipment/utensils. Failed to wash hands after cough/sneeze/tissue use/tobacco/eating/drinking. Food sink/HWS/warewashing machine used for other than designated purpose. Failed to wash hands when necessary. Employee improperly washed hands. Employee dried hands on clothes. Employee washed hands with no hot water. Employee washed hand with no soap. Employee with dirty hands/arms. Touching RTE food with bare hands. No AOP. Dirty mopwater disposed into 3CS. Touching RTE food with bare hands - FBI investigation underway. Employee with long fingernails. Fake nails/nail polish with exposed food. AOP incomplete - lack of work area/emp position/prep process/protection ID. AOP incomplete - training lack. AOP incomplete - HWS/sanitizer lack. AOP incomplete - compliance monitoring lack. AOP - Employee not using hand sanitizer. AOP incomplete - health monitoring lack. AOP not reviewed annually.

Employee eating while preparing food. Employee eating in restricted area. Employee drinking from open container in restricted area. Designated employee eating/drinking/smoking area located in restricted area. Location of designated employee eating/drinking/smoking area causing possible cross-c Evidence of employee smoking in food prep/non-designated area. Open drink on prep/clean dish table Food employee with dirty clothing. Hair restraint not effective.

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13 13 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14

01 03 00 41 52 51 50 49 48 47 43 44 45 46 42 29 53 24 14 27 31 11 18 30 16 40 28 19 25 02 13 20 10 04 26 05 39 15 03 01 06 23 12 07 32 33 34 35 36 37 38 22 08 09 21

13-03-1 13-04-1 14-01-1 14-02-1 14-03-1 14-04-1 14-05-1 14-06-1 14-07-1 14-08-1 14-09-1 14-10-1 14-11-1 14-12-1 14-13-1 14-14-1 14-15-1 14-16-1 14-17-1 14-18-1 14-19-1 14-20-1 14-21-1 14-22-1 14-23-1 14-24-1 14-25-1 14-26-1 14-27-1 14-28-1 14-29-1 14-30-1 14-31-1 14-32-1 14-33-1 14-34-1 14-35-1 14-36-1 14-37-1 14-38-1 14-39-1 14-40-1 14-41-1 14-42-1 14-43-1 14-44-1 14-45-1 14-46-1 14-47-1 14-48-1 14-49-1 14-50-1 14-51-1 14-52-1

No hair restraint. No beard guard.

Vending machine without proper vending stage closure. Copper/copper alloys in contact with foods (pH below 6). Galvanized metal in contact with acidic foods. V type threads other than for hot oil cooking/filtering. Nonfood-grade lubricant used. CIP equipment not meeting cleanability construction standards. Hot oil filtering equipment not constructed properly. Water filter not constructed of approved materials. Water filter not designed to facilitate disassembly. Water filter not located to facilitate disassembly. Nonstick kitchenware not cleaned with nonscratching cleaning aids. Vending machine that does not have tight-fitting doors. Equipment cover not providing protection from contamination. Lubricant leaking onto FCS. Equipment located in area not protected from overhead leakage. Condenser unit not separated from food storage area. Microwave oven not meeting mandated safety requirements. Molluscan shellfish tank improperly operated. Single-service containers not constructed properly. Utensils not supplied at self-service buffet. Re-use of molluscan/crustacean shells. Can opener blade not removable for cleaning/replacement. Vending - can opener not protected from contamination. Fixed equipment without adequate cleaning space. Table-mounted equipment not easily movable/or without required leg height. Floor-mounted equipment not sealed/or with proper clearance. Water treatment device not inspected/serviced according to manufacturer's instructions Beverage tubing/cold plate not separated from stored ice. Using sponges improperly. Multiuse FCS not smooth, free of cracks/chips/crevices. Equipmen/utensils not designed/constructed in durable manner. Wood FCS improper. Equipment in poor repair. Vending - machine dispenses PHF with no automatic shut off. Tin foil torn/worn used as shelf cover. Gaskets in poor repair. Grooved cutting board. Utensils in poor repair. Dispensing equipment that allows contamination of lip-contact surface. Bulk milk dispenser tube improperly cut. FCS not smooth/easily cleanable. MFDV water tank constructed in nondurable manner. Lead solder/flux in excess of acceptable level. Pewter alloy used containing excess lead. Cast iron used improperly. Tableware exceeds maximum lead content. Multiuse FCS welds and joints not smooth. Multiuse FCS not accessible for cleaning. Single-use boxes/cans reused for food storage. Nonfood-grade basting brush. Nonfood-grade containers used for food storage. Fixed equip. exposed to spills not sealed to wall.

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14 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 15 16 16 16 16 16 16 16 16 16 16 16

17 00 40 35 36 32 33 31 27 28 29 30 37 06 21 20 34 19 22 42 18 17 26 25 12 13 07 08 14 04 15 03 01 02 39 38 05 24 41 16 10 09 23 11 00 02 11 01 08 12 13 03 05 06 16

14-53-1 15-01-1 15-02-1 15-03-1 15-04-1 15-05-1 15-06-2 15-07-2 15-08-2 15-09-2 15-10-2 15-11-1 15-12-1 15-13-1 15-14-1 15-15-1 15-16-1 15-17-1 15-18-1 15-19-1 15-20-1 15-21-1 15-22-1 15-23-1 15-24-2 15-25-2 15-26-2 15-27-2 15-28-2 15-29-1 15-30-1 15-31-1 15-32-1 15-33-1 15-34-1 15-35-1 15-36-1 15-37-1 15-38-1 15-39-2 15-40-2 15-41-2 15-42-2 16-01-1 16-02-1 16-03-1 16-04-1 16-05-1 16-06-1 16-07-1 16-08-1 16-09-1 16-10-1

Can opener blade not sharp.

Vending machine - not constructed to allow easy movement/cleaning accessibility. Temp Event - no overhead protection for open food. Theme park food cart - food and FCS not protected from cross-contamination. Improper closures and/or deflectors on openings. Kick plates not designed for easy accessibility/cleaning. Vent hood allows grease/condensation to cross contaminate. For reporting purposes on Distance between filters and cooking surface less than 18 inches. For reporting purpose Distance between charbroiler and hood less than 4 feet. For reporting purposes only. Hood filters installed at less than 45 degree angle from horizontal. For reporting purpose Hood filter not UL listed. For reporting purposes only. Work clothes/linens laundered on premises without a washer and dryer. Equipment not designed/constructed in durable manner. Nonfood-contact surfaces not free of unnecessary ledges/projections/crevices. Nonfood-contact surfaces not designed/constructed for easy cleaning/maintenance. Dollies/pallets/racks/skids not easily movable/cleaning clearance. Fixed equipment not installed to allow cleaning access. Fixed equipment not sealed properly if exposed to spillage. Floor-mounted equipment not easily movable and not sealed to floor or elevated properl Table-mounted equipment not installed to allow easy cleaning. Table-mounted equipment not easily movable or with proper legs. Bug zapper not designed to retain insect. Bug zapper installed over food prep area. Hood filters/grease extractors not easily removable for cleaning Hood filters not accessible. For reporting purposes only. Hood filters not equipped with drip tray. For reporting purposes only. Exhaust system operated with filters removed/missing. For Reporting Purposes only. Mesh hood filters present. For reporting purposes only. Hood filters not tightfitting/firmly held in place. For Reporting Purposes only. Mop/service sink in disrepair. WIC shelves not smooth and easily cleanble. Equipment in poor repair. Gaskets in poor repair - WIC. Vending machine - space around/under can not be easily cleaned. Vending machine - exterior construction not easily cleanable. Equipment not smooth and nonabsorbent. Knife block in use. Hood filters in disrepair. No mop sink. Hood drip tray not pitched to drain into metal container. For reporting purposes only. Metal container for hood drip tray missing. For reporting purposes only. No heavy metal container for ash from solid fuel cooking. For reporting purposes only. Hood filters not installed vertically. For reporting purposes only. Missing data plate. Dishmachine missing baffles/curtains. Dishmachine not clean. Lack of drainboards. Sanitizing solution not clean. No soap in first compartment of 3CS. 3CS not clean. 3CS compartments inadequately sized. Lack of a 3CS. Abrasives/detergents not removed during rinsing.

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16 16 16 16 16 16 16 16 17 17 17 17 17 17 17 17 17 17 17 17 18 18 18 18 18 18 18 19 19 19 19 19 19 19 20A 20A 20A 20A 20A 20A 20A 20A 20A 20A 20A 20A 20B 20B 20B 20B 20B 20B 20B 21 21

17 18 04 09 07 14 10 15 00 10 09 05 08 07 06 02 04 03 11 01 00 04 01 02 03 05 06 00 06 05 04 03 02 01 00 06 11 09 07 08 05 04 03 02 01 10 00 03 01 02 06 05 04 00 11

16-11-1 16-12-1 16-13-1 16-14-1 16-15-1 16-16-1 16-17-1 16-18-1 17-01-1 17-02-1 17-03-1 17-04-1 17-05-1 17-06-1 17-07-1 17-08-1 17-09-1 17-10-1 17-11-1 18-01-1 18-02-1 18-03-1 18-04-1 18-05-1 18-06-1 19-01-1 19-02-1 19-03-1 19-04-1 19-05-1 19-06-1 20A-01-1 20A-02-1 20A-03-1 20A-04-1 20A-05-1 20A-06-1 20A-07-1 20A-08-1 20A-09-1 20A-10-1 20A-11-1 20B-01-1 20B-02-1 20B-03-1 20B-04-1 20B-05-1 20B-06-1 21-01-1

Improper use of detergent-sanitizer. Dishes not properly loaded into dishmachine. 3CS not used in correct order. Drainboards not large enough. Drainboards not clean. No rinse in 3CS. Dishmachine cycle time/conveyor speed incorrect. 3CS not cleaned after using for food prep/wiping cloths.

Damaged/inaccurate thermometer at 3CS utilizing hot water sanitization. No thermometer provided at 3CS utilizing hot water sanitization. Missing/inaccurate/damaged gauges on dishmachine. Missing pressure gauge on warewashing machine. Damaged thermometer provided on dishmachine. No thermometer provided on dishmachine. Warewashing - chemical test kit not provided. Warewashing - incorrect chemical test kit provided. Chemical test kit not used to check chemical. Inoperable 1/4 IPS valve to check water pressure on dishmachine not having own pump Wiping cloths - no chemical test kit. Large items not scrapped. Dishware/utensils not soaked prior to washing. Dishware not cleared of food/debris prior to washing. Old labels stuck to cleaned food containers. Old food stuck to cleaned dishware/utensils. Large items not disassembled for proper cleaning. Dishmachine water pressure not between 15 - 25 PSI. High temp. dishmachine wash not at proper temp. Chemical dishmachine wash at less than 120 F. Manual wash water temp less than 110 F. Rinse water dirty. Wash water dirty. Surface not sanitized prior to use. Sanitizer used that does not meet requirements specified in 21 CFR 178.1010. Sanitizer exposure time improper. FCS not sanitized. FCS of utensils not sanitized properly. Sanitizer not used according to manufacturer's recommendations. Iodine sanitizer improper. Quaternary ammonium sanitizer improper. Chlorine sanitizer improper. Dishwasher chlorine sanitizer level improper. Dishwasher quaternary ammonium sanitizer level improper. Manual sanitizing temp improper. Dishwasher final rinse temp improper at manifold. Heat strip failed to turn color. Iodine sanitizer at improper temp. Quat. sanitizer at improper temp. Chlorine sanitizer at improper temp. WC for tableware not dry and used just for that purpose.

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21 21 21 21 21 21 21 21 21 21 21 21 21 21 21 21 21 21 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 22 23 23 23 23 23 23 23 23

12 13 14 15 16 17 18 19 03 02 01 09 08 07 06 05 10 04 00 28 27 26 25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 10 09 08 07 06 05 04 03 02 01 00 08 07 06 05 04 03 02

21-02-1 21-03-1 21-04-1 21-05-1 21-06-1 21-07-1 21-08-1 21-09-1 21-10-1 21-11-1 21-12-1 21-13-1 21-14-1 21-15-1 21-16-1 21-17-1 21-18-1 21-19-1 22-01-1 22-02-1 22-03-1 22-04-1 22-05-1 22-06-1 22-07-1 22-08-1 22-09-1 22-10-1 22-11-1 22-12-1 22-13-1 22-14-1 22-15-1 22-16-1 22-17-1 22-18-1 22-19-1 22-20-1 22-21-1 22-22-1 22-23-1 22-24-1 22-25-1 22-26-1 22-27-1 22-28-1 23-01-1 23-02-1 23-03-1 23-04-1 23-05-1 23-06-1 23-07-1

Wet WC used for tableware/carry-out containers. Detergent and sanitizer mixed and in use for WC. WC not air-dried properly. Soiled dry WC in use. Wet WC not laundered daily. WC used for spills used for multiple purposes. Dry WC used for raw animal food stored with other cloths. Wet WC used for raw animal food stored in same sanitizer as other cloths. Clean WC not properly stored. Sanitizing (chlorine) solution strength improper. WC wet not stored in sanitizing solution. Multiuse disposable towel not discarded daily. Soiled wet WC in use. Cleaned WC has food debris/soil. Sanitizing (quats) solution strength improper. Sanitizing solution dirty/debris. Sponge used as wiping cloth on FC surface. Soiled wet WC in clean solution. Cooking equipment not rinsed of abrasives/detergents. Self-service dispensers/utensils contamined by dirty cups/tableware refilled. Dirty plate used for self-service at buffet. Presetting of unwrapped silverware. Unused utensils not removed when consumer seated. Cross-contamination - handling dirty and clean tableware. Dirty customer utensils used to provide second portions/refills. Not cleaned between raw and RTE. Not cleaned after being contaminated. Not cleaned between use of different raw animal products. Surface contacting PHF not cleaned at least every 4 hours. Thermometer soiled. Surface not cleaned between fruits/vegetables and PHF. Equipment in chilled room not cleaned often enough. RIC soiled. RIC shelves soiled. RIC gaskets soiled. Storage containers soiled. Microwave interior soiled. Ice machine interior slimey. Ice bin soiled. Can opener soiled. Slicer encrusted/soiled. Soda nozzles slimey. Mixer head soiled. RIC racks soiled. Encrusted with grease and/or soil. RIC interior soiled. Vending machine exterior not clean. Fogging device not maintained. Grease buildup. Mold buildup. Residue buildup. Food debris/dust/dirt buildup. Gaskets with slimy/mold build-up.

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23 24 24 24 24 24 24 24 24 24 24 24 24 25 25 25 25 25 25 25 26 26 26 27 27 27 27 27 27 27 27 27 27 27 27 27 27 27 27 27 27 27 28 28 28 28 28 28 28 28 28 28 28 28 28

01 00 11 10 09 08 03 04 02 01 06 05 07 00 04 05 06 03 02 01 00 01 02 00 18 06 07 02 17 16 15 14 13 12 11 10 09 08 05 01 03 04 00 17 08 16 15 14 13 12 10 11 09 03 02

23-08-1 24-01-1 24-02-1 24-03-1 24-04-1 24-05-1 24-06-1 24-07-1 24-08-1 24-09-1 24-10-1 24-11-1 25-01-1 25-02-1 25-03-1 25-04-1 25-05-1 25-06-1 26-01-1 26-02-1 27-01-1 27-02-1 27-03-1 27-04-1 27-05-1 27-06-1 27-07-1 27-08-1 27-09-1 27-10-1 27-11-1 27-12-1 27-13-1 27-14-1 27-15-1 27-16-1 27-17-1 27-18-1 28-01-1 28-02-1 28-03-1 28-04-1 28-05-1 28-06-1 28-07-1 28-08-1 28-09-1 28-10-1 28-11-1 28-12-1

Soda gun holster dirty.

Temp event - inadequate spare prep/serving utensils. Theme park cart - inadequate supply of sanitized/wrapped spare prep/serving replacem Non-prewrapped utensils improperly presented. Unused/unprotected place settings left on table with seated customers reused. Clean glasses/cups/utensils/pots and pans not stored inverted/protected. Clean utensils/equipment stored in dirty drawers/racks/between equpment/vestibule/toile Cleaned/sanitized equipment/utensils/linens/single-service improperly stored. Equipmen/utensils not properly air-dried. Clean equipment stored on floor. Utensils stored in crevices between equipment. Salad bar/buffet plates/bowls not properly protected/inverted. SS handled/displayed/dispensed in manner allowing contamination. Unwrapped SS utensils not presented handle first. Not using SSO as required. SS items on floor. SS improperly stored. SS not stored protected. Take-home food container refilled with PHF. Reuse of SS. MFDV - use of commissary without potable water source. Failure to submit water samples. Water supply not meeting requirements of public water supply. HWS - no cold water. Theme park cart - provides open food without running water. Bottled water obtained from unapproved source. Failure to properly disinfect water system prior to restarting service. Use of water not meeting National Primary Drinking Water regulations. Use of steam containing unapproved additives. Ice not made from drinking water. Use of nonpotable water for food prep. Transporting water in unacceptable containers. Water from an unapproved source. Metering faucet does not provide water for at least 15 seconds. Failure to provide water system approval reports on-site. HWS - no hot water. Lack of water pressure to all fixtures. Inability to maintain peak hot water supply. Drainage system not designed/installed properly. Condensation or other drainage not disposed of according to law. Waste receptable cleaning water causing cross-contamination/not properly disposed. MFDV commissary not provided with liquid waste dipsosal facilities. MFDV commissary on ST not provided with liquid waste disposal facilities. MFDV waste tank not thoroughly flushed during servicing. Vending machine not handling liquid waste properly. Cracked/broken/missing grease trap lid. MFDV - improperly disposing liquid waste. MFDV - waste tank not 15 percent larger. Sewage backup through floor drains. Establishment changed menu/increased seating without ST approval.

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28 28 28 28 28 29 29 29 29 29 29 29 29 29 29 29 29 29 29 29 29 29 29 29 30 30 30 30 30 30 30 30 30 30 30 30 30 30 31 31 31 31 31 31 31 31 31 31 31 31 31 31 31 31 31

01 04 05 06 07 00 18 09 08 10 11 04 03 02 07 12 01 13 14 15 16 17 06 05 00 13 01 02 06 07 08 09 10 11 12 03 04 05 00 20 19 18 17 21 05 06 04 02 11 07 01 03 15 10 09

28-13-1 28-14-1 28-15-1 28-16-1 28-17-1 29-01-1 29-02-1 29-03-1 29-04-1 29-05-1 29-06-1 29-07-1 29-08-1 29-09-1 29-10-1 29-11-1 29-12-1 29-13-1 29-14-1 29-15-1 29-16-1 29-17-1 29-18-1 30-01-1 30-02-1 30-03-1 30-04-1 30-05-1 30-06-1 30-07-1 30-08-1 30-09-1 30-10-1 30-11-1 30-12-1 30-13-1 31-01-1 31-02-1 31-03-1 31-04-1 31-05-1 31-06-1 31-07-1 31-08-1 31-09-1 31-10-1 31-11-1 31-12-1 31-13-1 31-14-1 31-15-1 31-16-1

Sewage on ground. Evidence of mop water dumped onto ground. Waste leakage onto ground from dumpster. Sewage on ground from failed septic system. Improper drainage in kitchen at floor drains/sinks. Mobile water tank not enclosed/sloped properly. Toilet bowl leaking. Water draining on floor. Nonfood-grade hose for potable water. Mop/service sink not installed. Plumbing improperly installed. Plumbing improperly repaired. Plumbing system in disrepair. Missing faucet/handle. Water line from storage tank improperly constructed. Leaking pipe. Plumbing fixture not easily cleanable. Equipment compartment not draining moisture. Grease trap - no cleaning access. Waste line through ice machine. Waste line through ice bin. Soda holster - missing waste line. Drain cover missing. Water tank/pump/hoses not operated properly. Vacuum breaker missing at hose bibb. Missing air gap. Water tank/pump/hoses used for other purposes. Direct connection between potable/nonpotable water supply. Backflow device does not meet standards. Backflow device not located for service access. Water treatment device/backflow preventer not serviced. Water treatment device/backflow preventer service records not provided. Nonpotable water lines not identified. Spray hose at dish sink below flood rim of sink. Carbonator backflow device not installed. Carbonator backflow device not installed properly. HWS missing/inadequate - vending machine bulk food area. HWS missing/inadequate - theme park cart. HWS missing/inadequate - MFDV. HWS missing/inadequate - HDC. HWS missing/inadequate - temporary event. HWS missing/inadequate - restroom. HWS missing/inadequate - dishwashing area. HWS missing - food prep. HWS not accessible. Bathroom fixtures not easily cleanable. HWS aids at non-handwash sink. HWS used for purposes other than handwashing. HWS - number inadequate. Missing restroom fixtures. Restroom not within 300 feet. Restroom access improper.

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31 31 32 32 32 32 32 32 32 32 32 32 32 32 32 32 32 32 32 32 32 32 32 32 32 32 32 32 33 33 33 33 33 33 33 33 33 33 33 33 33 33 33 33 33 33 33 33 33 33 33 34 34 34 34

12 14 00 19 17 16 05 06 13 07 12 11 04 08 18 14 15 03 01 02 23 24 25 22 10 09 20 21 00 16 15 14 13 12 11 10 09 08 06 04 05 03 02 07 01 20 21 22 17 18 19 00 10 05 09

31-17-1 31-19-1 32-01-1 32-02-1 32-03-1 32-04-1 32-05-1 32-06-1 32-07-1 32-08-1 32-09-1 32-10-1 32-11-1 32-12-1 32-13-1 32-14-1 32-15-1 32-16-1 32-17-1 32-18-1 32-19-1 32-20-1 32-21-1 32-22-1 32-23-1 32-24-1 32-25-1 33-01-1 33-02-1 33-03-1 33-04-1 33-05-1 33-06-1 33-07-1 33-08-1 33-09-1 33-10-1 33-11-1 33-12-1 33-13-1 33-14-1 33-15-1 33-16-1 33-17-1 33-18-1 33-19-1 33-20-1 33-21-1 33-22-1 34-01-1 34-02-1 34-03-1

Inadequate restrooms for employees and/or guests. Bathroom not conveniently located/accessible to employees. Vending - no paper towels. Bathroom doors open. Bathrooms not designated by sex. Bathroom not enclosed with tight-fitting/self-closing doors. Bathroom facility in disrepair. Missing partition/door in bathroom with more than 1 toilet. Bathroom facility not clean. No waste receptacle where disposable towels provided. Waste receptacle not cleanable. Women's receptacle uncovered. No toilet tissue in bathroom. Vending - no soap. Use of unapproved hand sanitizer. Hand sanitizer used on unclean hands. No handwash sign. No paper towels at HWS. No soap at HWS. Theme Park Cart - no soap. Theme Park Cart - no paper towels. Temp Event - no soap/paper towels. Chemical hand dip not maintained clean/at proper strength. Objectionable odors. Toilet not operating properly. Toilet stall door does not conceal occupant. Missing stall door/partition. No cleaning implements for trash/garbage receptacles. Cardboard box used as garbage container. Indoor garbage storage area in disrepair. Garbage receptacles/vehicles not operated/maintained properly. Indoor garbage storage inadequate capacity. Inadequate number of trash receptacles. Improper cleaning of receptacle causing cross-contamination. Dumpster/cans located improperly. Dumpster/cans not insect/rodent-proof. Dumpster not clean. Dumpster plug missing. Dumpster bottom rusted out. Non-bagged garbage in dumpster. Dumpster overflowing. Garbage can lid open. Dumpster lid open. MFDV - inadequate garbage disposal facilities. MFDV commissary - inadequate garbage disposal facilities Vending machine with internal refuse receptacle. Solid waste landfill/incinerator not operated properly. Improper location of garbage disposal area. Cardboard recycle dumpster contains wet garbage. Outdoor garbage area not curbed/graded to drain. Dumpster not on proper pad. Garbage receptacle improperly stored.

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34 34 34 34 34 34 34 35A 35A 35A 35A 35A 35A 35A 35A 35A 35A 35B 35B 35B 35B 35B 35B 35B 35B 35B 35B 35B 35B 35B 35B 35B 35B 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36

08 07 06 04 03 02 01 00 08 09 07 02 01 06 04 03 05 00 15 14 01 02 03 13 12 11 10 08 09 07 06 05 04 0 17 16 15 14 13 12 11 10 09 08 05 04 03 02 01 22 21 20 19 18 06

34-04-1 34-05-1 34-06-1 34-07-1 34-08-1 34-09-1 34-10-1 35A-01-1 35A-02-1 35A-03-1 35A-04-1 35A-05-1 35A-06-1 35A-07-1 35A-08-1 35A-09-1 35B-01-1 35B-02-2 35B-03-1 35B-04-1 35B-05-1 35B-06-1 35B-07-1 35B-08-1 35B-09-1 35B-10-1 35B-11-1 35B-12-1 35B-13-1 35B-14-1 35B-15-1 36-01-1 36-02-1 36-03-1 36-04-1 36-05-1 36-06-1 36-07-1 36-08-1 36-09-1 36-10-1 36-11-1 36-12-1 36-13-1 36-14-1 36-15-1 36-16-1 36-17-1 36-18-1 36-19-1 36-20-1 36-21-1

Garbage enclosure improperly constructed. Garbage enclosure not easily cleanable. Garbage storage area of insufficient capacity. Garbage area enclosure in disrepair. Unnecessary items stored in garbage enclosure. Grease on ground/pad around grease receptacle. Garbage on ground/pad around dumpster. Non-service animal on premise. Improper storage of live/dead fish bait. Dead roaches. Rodent droppings noted. Roaches noted. Accumulation of dead/trapped insects/rodents/birds/other pests in control devices. Flies in bar area. Flies in kitchen. Insects, rodents, or other pests present. Vending - exterior construction allows insects/rodents. Outer doors not opening outward (more than 50 seats). For reporting purposes only. Lack of self-closing doors. Outer openings cannot be sealed when closed. Outer openings not protected - vermin/environmental contamination present. Vending - door/panel access openings not tight-fitting/gasketed. Vending - ventilation openings not effectively screened. Vending machine located to create insect/rodent harborage. Temp Event (4-30 days) Food prep area not protected from flying insects/vermin. MFDV service opening larger than necessary/not kept closed. Theme park cart storage cabinet not of closed construction. Perimeter walls/roofs not protecting against cross-contamination. Screening is not 16 mesh/inch. Screen in window torn/in poor repair. Screen in door torn/in poor repair. Physical facilities not cleaned with least food exposed. Outdoor walking/driving areas not properly finished/maintained. Outdoor walking/driving surfaces not graded to drain. Utility lines unneccessarily exposed. Utility lines prevent proper floor cleaning. Utility lines/pipes installed exposed horizontally on floor. Carpet in improper area. No cove molding. Floor - bathroom floor not in good condition. Floor/carpet worn/torn/soiled. Floors not smooth/durable. Floors not easily cleanable. Floor dirty grease under equipment. Floor dirty - grease. Floor dirty - debris. Vending machine - placed on floor not easily cleaned/not kept clean/in good repair. MFDV servicing areas not constructed of smooth/nonabsorbent material. MFDV servicing area not maintained in good repair. Dustless cleaning materials improper. Dustless cleaning methods not utilized. Mats/duckboards not removable/easily cleanable.

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36 37 37 37 37 37 37 37 37 37 37 37 37 37 37 37 37 37 37 37 37 37 37 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 39 39 39 39 39 39 39 39 39 39 40 40 40 40 40 41A

07 00 12 01 02 03 04 05 06 16 07 15 14 13 08 09 10 11 19 17 18 20 21 0 14 04 05 06 07 15 01 12 13 02 03 08 09 10 11 00 06 05 04 03 02 01 07 08 09 00 04 03 02 01 00

36-22-1 37-01-1 37-02-1 37-03-1 37-04-1 37-05-1 37-06-1 37-07-1 37-08-1 37-09-1 37-10-1 37-11-1 37-12-1 37-13-1 37-14-1 37-15-1 37-16-1 37-17-1 37-18-1 37-19-1 37-20-2 37-21-1 38-01-1 38-02-1 38-03-1 38-04-1 38-05-1 38-06-1 38-07-1 38-08-1 38-09-1 38-10-1 38-11-1 38-12-1 38-13-1 38-14-1 38-15-1 39-01-1 39-02-1 39-03-2 39-04-1 39-05-2 39-06-1 39-07-1 39-08-1 39-09-2 40-01-1 40-02-1 40-03-1 40-04-1

Standing water on floor. Ceiling tile missing. Wall hole. Wall damage. Wall soiled with black debris dishwashing area. Wall soiled with food debris. Wall soiled with grease. Wall soiled with dust. Attached equipment soiled with food debris. Wall not smooth and easily cleanable. Attached equipment soiled with grease. Attached equipment soiled with dust. Ceiling not smooth and easily cleanable. Ceiling hole. Ceiling damage. Ceiling soiled with food debris. Ceiling soiled with grease. Ceiling soiled with dust. Dusty ceiling/AC vents. Moldy ceiling tiles/AC vents. Hood not cleaned to bare metal. For reporting purposes only. Wall/ceiling obstructed with exposed utility lines. Vending area - insufficient lighting. 20 foot-candles not provided - HWS/warewashing area/equipment storage. 10 foot-candles of light not provided - cleaning. 10 foot-candles not provided - WIC. 10 foot-candles not provided - dry storage. Missing/improper light shield - heat lamp. Light shield missing/improper. Unapproved flood light in hood system. Unapproved flood light in heating lamp. Light out. 50 foot-candles not provided - work surface/safety . 20 foot-candles not provided - bathroom areas. 20 foot-candles not provided - buffets/salad bars. 20 foot-candles not provided - fresh produce/packaged food area. 20 foot-candles not provided - RIC. Fuel-burning, wick type, unvented space heater present. Ventilation violates mechanical code per local building official. Exhaust system off during cooking. For Reporting Purposes only. Exhaust fan inoperable - bathroom. Inadequate ventilation - smoke in kitchen. For reporting purposes only. Inadequate ventilation - steam/vapors in kitchen. Inadequate ventilation - grease on walls. Inadequate ventilation - condensation on walls. Solid fuel cooking equipment not under separate hood. For reporting purposes only. Employee storage area not provided. Dressing/locker area not clean/orderly/used. Employee lockers improperly located. Personal care item stored with food.

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41A 41A 41A 41A 41A 41A 41A 41A 41A 41A 41B 41B 41B 41B 41B 41B 41B 41B 41B 41B 41B 41B 42 42 42 42 42 42 42 42 42 42 42 42 43 43 43 43 43 43 43 44 44 44 44 44 44 44 44 45 45 45 45 45 45

10 01 08 09 05 07 06 03 02 04 00 02 09 01 10 11 08 07 06 03 04 05 00 06 05 02 11 04 03 10 09 08 07 01 00 01 02 03 04 05 06 00 07 06 05 04 03 02 01 00 30 26 34 33 35

41A-01-1 41A-02-1 41A-03-1 41A-04-1 41A-05-1 41A-06-1 41A-07-1 41A-08-1 41A-09-1 41A-10-1 41B-01-1 41B-02-1 41B-03-1 41B-04-1 41B-05-1 41B-06-1 41B-07-1 41B-08-1 41B-09-1 41B-10-1 41B-11-1 42-01-1 42-02-1 42-03-1 42-04-1 42-05-1 42-06-1 42-07-1 42-08-1 42-09-1 42-10-1 42-11-1 43-01-1 43-02-1 43-03-1 43-04-1 43-05-1 43-06-1 44-01-1 44-02-1 44-03-1 44-04-1 44-05-1 44-06-1 44-07-1 45-01-2 45-02-2 45-03-2 45-04-2 45-05-2

Toxic item displayed improperly. Toxic item stored with food. First aid supplies improperly stored. Toxic item on premise not required for operation of establishment. Toxic container reused for food storage. Unallowed medicine in establishment. Medicine improperly stored. Toxic item stored by utensils. Toxic item stored in food preparation area. Toxic item improperly stored. Sanitizer exceeds maximum strength. Pesticide-emitting strip present in food prep area. Unlabeled spray bottle (common name). Tracking powder present in food prep area. Drying agent content improper. Rodent bait not properly displayed. First aid supplies improperly labeled. Medicine improperly labeled. Insecticide/rodenticide use improper. Pesticide not used according to manufacturer's directions. Unlabeled toxic container (manufacturer's name). Improper storage - electrical room. Walking/driving surface not maintained. Wet mop not hung to dry. Improper storage - meter room. Maintenance tools improperly stored - cross-contamination. Maintenance tools improperly stored - cleaning. Building component/attachment/fixture in poor repair. Unclean building component/attachment/fixture. Improper storage in boiler room. Unnecessary persons. Unnecessary items on premise. Living/sleeping quarters - direct opening. Private home/living/sleeping area used to conduct food operation. Laundry facilities launder improper items. Linens (not WCs) not mechanically washed. Washer/dryer location improper. Washer/dryer not protected from contamination. Employee re-using food containers lined with linen/napkin. Soiled cloths/linen/aprons/coats/uniforms improperly stored. Cloth gloves not laundered between contact with different raw animal food. Linens not laundered as necessary. Clean linens soiled with food residue. Clean cloths/linen not stored in clean/dry place until used. Clean linens stored in improper location.

No fire alarm system installed (more than 300 occupant load). For reporting purposes on Sprinkler head obstructed. For reporting purposes only. Clearance between sprinkler head and top of storage less than 18 inches. For reporting Hood system not connected to fire alarm system. For reporting purposes only. For repor No 10 gallon bucket of water for solid fuel cooking - less than 5 cubic feet. For reporting

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45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 45 46 46 46 46 46 46 46 46 46 46 46 46 46

27 17 28 19 20 18 24 29 13 12 36 40 39 38 37 41 06 31 21 22 08 07 09 10 11 16 32 25 23 15 14 05 04 03 02 01 42 43 44 45 46 47 00 16 12 13 15 10 09 06 08 07 05 04 03

45-06-2 45-07-2 45-08-2 45-09-2 45-10-2 45-11-2 45-12-2 45-13-2 45-14-2 45-15-2 45-16-2 45-17-2 45-18-2 45-19-2 45-20-2 45-21-2 45-22-2 45-23-2 45-24-2 45-25-2 45-26-2 45-27-2 45-28-2 45-29-2 45-30-2 45-31-2 45-32-2 45-33-2 45-34-2 45-35-2 45-36-2 45-37-2 45-38-2 45-39-2 45-40-2 45-41-2 45-42-2 45-43-2 45-44-2 45-45-2 45-46-2 45-47-2 46-01-2 46-02-2 46-03-2 46-04-2 46-05-2 46-06-2 46-07-2 46-08-2 46-09-2 46-10-2 46-11-2 46-12-2

No hose for solid fuel cooking - over 5 cubic feet. For reporting purposes only. Misalignment of hood suppression system nozzles. For reporting purposes only. Pull station for hood not in path of egress. For reporting purposes only. Pull station for hood not properly identified/labeled. For reporting purposes only. Pull station for hood not accessible. For reporting purposes only. Cooking equipment in use while suppression/exhaust system inoperable. For reporting p FACP has trouble/alarm light. For reporting purposes only. Proof of hood system cleaning unavailable. For reporting purposes only. Sign missing - says portable extinguisher by hood is 2nd choice to hood activation. For No placard near Class K extinguisher. For reporting purposes only. Mobile kitchen/catering vehicle - no 10BC extinguisher. For reporting purposes only. MFDV - no 10BC portable extinguisher. For reporting purposes only. MFDV - portable extinguisher inaccessible. For reporting purposes only. MFDV - fire extinguisher next to fuel supply. For reporting purposes only. MFDV - fire extinguisher not easily accessible. For reporting purposes only. Temp event - no portable extinguisher. For reporting purposes only. Portable extinguisher - obstructed from view. For reporting purposes only. FACP test/inspection out-of-date. For reporting purposes only. Portable extinguisher cabinet locked - no access. For reporting purposes only. Portable extinguisher - no 2A10BC. For reporting purposes only. Portable extinguisher - travel distance to ABC more than 75 feet. For reporting purposes Portable extinguisher blocked/not accessible. For reporting purposes only. 40BC not within 30 feet of high hazard. For reporting purposes only. Class K extinguisher not within 30 feet of high hazard. For reporting purposes only. No Class K extinguisher for high hazard cooking installed after 6/30/98. For reporting pu No hood suppression system installed as required.For reporting purposes only. Fuel/power not shut off when FSS activated.For reporting purposes only. Hood suppression system violation(s) per hood report. For reporting purposes only. FACP no tag. For reporting purposes only. No current FSS inspection report available. For reporting purposes only. Hood tag out-of-date. For reporting purposes only. Portable extinguisher - missing from designated location. For reporting purposes only. Portable extinguisher - not fully charged. For reporting purposes only. Portable extinguisher - not properly mounted. For reporting purposes only. Portable extinguisher - no approved inspection tag. For reporting purposes only. Portable extinguisher - tag out-of-date. For reporting purposes only. No spare sprinkler heads or wrench. For reporting purposes only. Sprinkler head leaking. For reporting purposes only. Sprinkler heads painted/rusted. For reporting purposes only. Fire sprinkler system annual inspection out-of-date. For reporting purposes only. No sprinkler system inspection report. For reporting purposes only. FACP For reporting purposes only.

Emergency lighting does not activate automatically. For reporting purposes only. Exit lock requires a key/tool/special knowledge. For reporting purposes only. Exits not outward opening. For reporting purposes only. Drapes/hangings obscuring exit door. For reporting purposes only. Exit/stairs/hallway/egress obstructed. For reporting purposes only. Exits not remotely located. For reporting purposes only. Missing exit signs. For reporting purposes only. Exit signs not visible from any direction. For reporting purposes only. Exit sign not illuminated. For reporting purposes only. Emergency lighting illumination not provided minimum of 1.5 hours. For reporting purpo Emergency lighting test delay more than 10 seconds. For reporting purposes only. Emergency lighting illumination insufficient. For reporting purposes only.

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46 46 46 46 46 47 47 47 47 47 47 47 47 47 47 47 47 47 47 47 47 47 48 48 48 48 48 48 48 48 48 48 48 48 48 48 48 48 48 48 48 48 48 48 48 48 49 49 49 49 49 49 49 49 49

02 01 11 17 14 00 16 11 05 02 03 01 12 04 15 14 13 10 08 07 06 09 00 18 15 14 13 06 02 03 07 16 04 05 17 01 19 20 12 11 10 09 08 21 22 23 00 12 11 10 04 06 01 03 05

46-13-2 46-14-2 46-15-2 46-16-2 46-17-2 47-01-2 47-02-2 47-03-2 47-04-2 47-05-2 47-06-2 47-07-2 47-08-2 47-09-2 47-10-2 47-11-2 47-12-2 47-13-2 47-14-2 47-15-2 47-16-2 48-01-2 48-02-2 48-03-2 48-04-2 48-05-2 48-06-2 48-07-2 48-08-2 48-09-2 48-10-2 48-11-2 48-12-2 48-13-2 48-14-2 48-15-2 48-16-2 48-17-2 48-18-2 48-19-2 48-20-2 48-21-1 48-22-1 48-23-1 49-01-2 49-02-2 49-03-2 49-04-2 49-05-2 49-06-2 49-07-2 49-08-2

Emergency light does not function when tested. For reporting purposes only. Emergency lighting not provided. For reporting purposes only. Insufficient number of exits per occupancy load. For reporting purposes only. Mirror on/next to exit door. For reporting purposes only. Public Exit through high hazard area. For reporting purposes only.

Unapproved pull cord in bathroom. For reporting purposes only. Circuit breaker taped open. For reporting purposes only. Unused opening in breaker box unprotected. For reporting purposes only. Frayed/spliced wires. For reporting purposes only. Splitter/multi-plug adapter. For reporting purposes only. Extension cord in use. For reporting purposes only. Scorch marks around electrical outlet. For reporting purposes only. Electrical wiring in disrepair. For reporting purposes only. Vending - electrical service connection not sealed. For reporting purposes only. Vending - utility connection not discouraging unintentional disconnections. For reporting Insufficient number of electrical outlets. For reporting purposes only. No GFI protection on electrical outlet near water source. For reporting purposes only. Circuit breaker box inaccessible. For reporting purposes only. Insufficient space around electrical equipment. For reporting purposes only. Electrical box uncovered. For reporting purposes only. Outlet missing cover plate. For reporting purposes only.

Boiler certificate not posted in boiler room. For reporting purposes only. MFDV - LP-gas tanks improperly installed. For reporting purposes only. MFDV - LP-gas tank/valves/connections subject to damage. For reporting purposes only MFDV - LP-gas tank mounted outside bumpers. For reporting purposes only. Unprotected gas meters subject to vehicular damage. For reporting purposes only. Gas appliance lacks proper venting. For reporting purposes only. Gas venting in poor repair. For reporting purposes only. LP-gas tanks not protected from vehicle damage. For reporting purposes only. MFDV - gas shutoff valves missing. For reporting purposes only. Gas appliance lacks AGA/UL seal. For reporting purposes only. LP-gas inside building. For reporting purposes only. No current boiler certification. For reporting purposes only. No 16-inch separation between deep fat fryer/open flame. For reporting purposes only. Vending - LP-gas fuel lines not sealed. For reporting purposes only. Theme Park Cart - operation of LP-gas grill indoors with 20 pound tank. For reporting pu MFDV - Operated with LP-gas indoors. For reporting purposes only. MFDV not in use - gas supply not shut off at tank. For reporting purposes only. MFDV - LP-gas tank mounted below structure of vehicle. For reporting purposes only. MFDV - Lack of two stage regulator. For reporting purposes only. MFDV - Loose/unsecured LP-gas tank. For reporting purposes only. No CO device in gas boiler room. No national testing label on CO device. CO device not connected to fire system.

Matches near solid fuel appliance. For reporting purposes only. Gas-powered equipment stored improperly. For reporting purposes only. Gas cans over 5 gallons. For reporting purposes only. Flammable material not stored in proper container. For reporting purposes only. Flammable/combustible liquid used to ignite solid fuel. For reporting purposes only. Flammable material stored around water heater. For reporting purposes only. Flammable material stored near fuse box/electric meter room. For reporting purposes o Flammables/debris stored in attic. For reporting purposes only.

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49 49 49 49 50 50 50 50 50 50 50 50 50 50 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 51 52 52 52 53A 53A 53A 53A 53A 53A 53A 53A 53A

07 08 09 02 00 09 08 07 06 05 04 03 02 01 00 26 25 14 15 17 18 13 16 07 04 02 08 03 09 10 06 01 11 19 20 21 22 23 24 12 27 28 29 00 01 02 00 01 20 19 18 11 09 02 10

49-09-2 49-10-2 49-11-2 49-12-2 50-01-1 50-02-1 50-03-1 50-04-1 50-05-1 50-06-1 50-07-1 50-08-1 50-09-1 51-01-1 51-02-1 51-03-1 51-04-1 51-05-1 51-06-1 51-07-1 51-08-1 51-09-1 51-10-1 51-11-1 51-12-1 51-13-1 51-14-1 51-15-1 51-16-1 51-18-1 51-19-1 51-20-1 51-21-1 51-22-1 51-23-1 51-24-1 51-25-1 51-26-1 51-27-1 51-28-1 51-29-1 52-01-1 52-02-1 53A-01-2 53A-02-1 53A-03-1 53A-04-1 53A-05-1 53A-06-1 53A-07-1 53A-08-1

Flammables/debris stored in boiler room. For reporting purposes only. Flammables/debris stored in meter room. For reporting purposes only. Flammables/debris stored in laundry room. For reporting purposes only. Flammable material (over 5 gallons) stored in establishment. For reporting purposes on Vending Machine - license decal not displayed. Theme Park Cart - license decal not displayed. MFDV - license decal not displayed. MFDV - license number not permanently affixed properly. Expired license - more than 30 days but not more than 60 days after expiration. Expired license - within 30 days after expiration. License information incorrect. Operating without current license. License not displayed. Establishment operating after emergency without notifying the division. Theme Park Cart - no proper commissary. MFDV operating from unapproved commissary. MFDV not reporting to commmissary. MFDV - service area not properly separated. MFDV - connected to utilities improperly. Commissary not maintaining registry. Commissary not verifying MFDV license. Failed to report seating change. Interference/obstruction with inspector. Carbon dioxide/helium tanks not adequately secured. Establishment rules not written in English. No Heimlich maneuver sign posted. No posted boiler report in boiler room. No current boiler certification. No plan submitted - renovations in progress. No copy of latest inspection report. Establishment rules not posted prominently. Mobile cleaning unit - no plan review. Mobile cleaning unit not properly operated/equipped. Theme Park Cart - not serviced by mobile cleaning unit at least once per week. Theme Park Cart - not cleaned/serviced daily. Theme Park Cart - not within 300 feet of support facility. Theme Park Cart - no notification of cart number changes. MFDV providing seats. Minors working in hazardous area Minor working with hazardous equipment/ladder No child labor poster Food identity misrepresented. Fruit/fruit juice misrepresented. No proof of CFM. Manager failed to verify employee health/exclusion/restriction. PIC fails to insure clean buffet plate notification. PIC allowing unauthorized persons in kitchen. PIC fails to insure proper handwashing. Food Manager Certification not from approved provider. Establishment lacking at least one CFM. No list of CFM available.

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53A 53A 53A 53A 53A 53A 53A 53A 53A 53A 53A 53A 53B 53B 53B 53B 53B 53B 53B 53B 53B 54 54 54 54 54 55 55 56

03 06 07 08 17 16 15 14 13 12 05 04 00 03 04 05 06 07 08 02 01 00 01 02 03 04 00 01 00

53A-09-1 53A-10-2 53A-11-1 53A-12-1 53A-13-1 53A-14-1 53A-15-1 53A-16-1 53A-17-1 53A-18-1 53A-19-1 53A-20-2 53B-01-1 53B-02-1 53B-03-1 53B-04-1 53B-05-1 53B-06-1 53B-07-1 53B-08-1 54-01-1 54-02-1 54-03-1 54-04-1 55-01-1

No CFM on duty (four or more employees present). Manager not certified (over 30 days employment). CFM unable to answer basic code questions. No person in charge. PIC allows food operations in private home. PIC allowing access to personnel not complying with code. PIC fails to insure food source. PIC fails to insure proper cooking. PIC fails to insure proper cooling. PIC fails to insure proper sanitization of equipment. Expired CFM. No proof of CFM and no one certified at this location. No professional hygiene/FBI training. Employees not performing work consistent with FC. Employee not familiar with Heimlich maneuver. No training provided relating to assigned duties. AOP-identified employees - no professional hygiene training. Employees not informed of acceptable sanitary practices. Employee training - unapproved provider. Employee training - no proof. Smoking policy not implemented. Smoking sign letters not reasonably sized. Smoking not permitted signs not posed. Smoking observed. Automatic gratuity improper.

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QTEXT 1 Approved Source Observed use of unpasteurized cheese. 2 Observed the use of unpasteurized milk products. 3 Observed the use of unpasteurized liquid, frozen, or dry eggs and egg products. 4 Observed fish/molluscan shellfish recreationally caught offered for sale or service. 5 Observed shellfish received from unapproved/unlisted shipper. 6 Observed operator unable to verify source of shellfish stock.7 Fluid milk and milk products from sources that do not comply with Grade A standards as specified by law. 8 Observed mushrooms from an unapproved source. 9 Observed milk from an unapproved source. 10 Observed food/ice received from unapproved source. 11 Food prepared in a private home. 12 Game animal not commercially raised for food and raised, 13 slaughtered and processed in a proper manner. Game animal not under a proper voluntary inspection program. 14 Game animal live caught not under a proper inspection program and slaughtered and processed in an approved manner. 15 Game animal field dressed not under a proper inspection program and processed in an approved manner. 16 Observed game animal received for sale or service that is listed as endangered or threatened. 17 18 Wholesome, sound condition Observed prepared ready-to-eat, potentially hazardous food in vending machine not consumed within 7 days of opening/prepar 19 Ready-to-eat potentially hazardous food with subsequent added foods not consumed/sold by date mark of earliest ingredient. F 20 Observed ready-to-eat food contaminated by employee under restriction/exclusion. Food may not be served. 21 Food contaminated by employees/consumers not discarded. 22 Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or bernaise sau 23 Food from an unapproved source not discarded. 24 Raw fruits/vegetables not washed prior to preparation. 25 Observed dead shellfish and/or shellfish with broken shells. May not be served. 26 Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. 27 Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limi 28 Observed cheese with mold-like growth. 29 Observed shell eggs in use or stored with cracks or broken30 shells. Observed food offered in a way that misleads/misinforms the consumer. 31 Observed dented/rusted cans. 32 Stop Sale issued due to adulteration of food product. 33 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 34 Observed/informed that sulfiting agents are added to fruits/vegetables intended for raw consumption. 35 Observed foods containing unapproved food additives. 36 Observed foods contaminated by unapproved food additives. Food may not be served. 37 Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by 38 Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 39 Observed ready-to-eat, potentially hazardous food marked 40 a date that exceeds 7 days after opening/preparation. with Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. 41 Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. 42 Observed food with mold-like growth. 43 Observed shell eggs that are not clean. 44 45 Original container, properly labeled, date marking Potentially hazardous food dispensed through a vending machine not in its original package. 46 Observed fresh fish packaged using a reduced oxygen method. 47 Observed packaged food that does not comply with Federal Standards of Identity. 48 Observed manufacturers' dating information concealed/altered. 49 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. 50 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest dat 51 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. 52 Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. 53 Label on a food item packaged on-site lacking required information. 54

FULLTEXT

KEY

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Observed bulk food available for consumer self-service not properly labeled. 55 1100 Consumer advisory on raw/undercooked oysters No oyster warning sign with required language provided.1110 Establishment using reduced oxygen packaging without a proper HACCP plan. 57 1102 Consumer advisory on raw/undercooked animal products Required consumer advisory for raw/undercooked animal food not provided. 1111 Observed shellstock shipper's tag lacking required information. 59 Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or se 60 Observed molluscan shellfish removed from original container for long-term storage. 61 Establishment not maintaining shellstock tags for 90 days. 62 Observed raw shucked shellfish without proper label. 63 No tag on fresh shellfish. 64 Observed whole muscle intact beef steaks intended for consumption in an undercooked form not properly labeled. 65 Observed food container not properly labeled. 66 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. 67 Reduced oxygen packaged food that does not ensure two barriers to control growth and toxin formation of C. botulinum. 68 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. 69 Observed packaged food not labeled as specified by law. 70 Working containers of food removed from original container not identified by common name. 71 Failure to maintain freezing records on nonexempt fish for 72 days. 90 Reduced oxygen packaged food does not specify methods73 temperature control. for Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. 74 Reduced oxygen packaged food label lacking use by date.75 Observed reduced oxygen packaged food label that exceeds 14 calendar days from packaging to consumption. 76 Reduced oxygen packaged food label lacking required information. 77 Reduced oxygen packaged food HACCP plan lacking required information. 78 79 Cold food at proper temperatures during storage, display, service Observed food labeled frozen and shipped frozen, not frozen when received. 80 Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. 81 Observed food not maintained frozen in a freezer. 82 Observed refrigerated potentially hazardous food received 83 greater than 41 degrees Fahrenheit. at Observed shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit. 84 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 85 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 86 87 Hot food at proper temperatures Observed hot potentially hazardous food received at less than 135 degrees Fahrenheit. 88 Cooked vegetables not held at 135 degrees Fahrenheit or above. 89 Potentially hazardous food not held at 135 degrees Fahrenheit or above. 90 Cooked meats or poultry not held at 135 degrees Fahrenheit or above. 91 Rare roast not hot held at 130 degrees Fahrenheit or above. 92 93 Food properly cooked/reheated. Observed food establishment lacking required variance for94 specified process. Roast not reaching proper time/temperature cooking requirements. 95 Cooked plant food for hot holding not reaching 135 degrees Fahrenheit. 96 Cooked stuffed fish/meat/poultry or stuffing containing fish/meat/poultry not reaching 165 degrees Fahrenheit for 15 seconds. 97 Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. 98 Cooked pooled eggs/eggs for hot holding not reaching 15599 degrees Fahrenheit for 15 seconds. Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. 100 Food not cooked to 145 degrees Fahrenheit or above. 101 Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. 102 Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 103 Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. 104 Potentially hazardous food reheated in a microwave oven105 hot holding not stirred, covered and allowed to stand covered for 2 for Potentially hazardous food reheated in a microwave oven106 hot holding not reaching 165 degrees Fahrenheit. for Raw animal food cooked in a microwave oven not stirred,107 covered and allowed to stand covered for 2 minutes

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Raw animal food cooked in a microwave oven not reaching 165 degrees Fahrenheit. 108 Cooked whole-muscle, intact beef steak not reaching 145109 degrees Fahrenheit on the top and bottom surface. 110 Food properly cooled. Observed food being cooled by nonapproved method. 111 Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit 112 Observed shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit o 113 Received milk/molluscan shellfish not cooled to 41 degrees Fahrenheit within 2 hours of receiving. 114 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 115 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 116 117 Facilities to maintain product temperature Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 118 Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. 119 Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 120 Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures. 121 122 Thermometers provided and conspicuously placed Observed glass stem/sensor thermometer in use with no 123 shatterproof coating. Observed color-coded thermometers in use without a numerical scale. 124 Stem type thermometer not within the intended measuring range of use. 125 Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. 126 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. 127 Food thermometer not accurate within +/- 2 degrees Fahrenheit. 128 Thermometers not calibrated according to manufacturer's129 specifications. No thermometer provided to measure temperature of food product. 130 No conspicuously located thermometer in holding unit. 131 Probe-type thermometer not used to ensure proper food temperatures. 132 133 Potentially hazardous food properly thawed Observed potentially hazardous food thawed in an improper manner. 134 Observed thawed portions of raw animal food above 41 degrees Fahrenheit for more than 4 hours, including all preparation, tha 135 Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under ru 136 Observed potentially hazardous food thawed at room temperature. 137 Observed potentially hazardous food thawed in standing water. 138 139 Unwrapped or potentially hazardous food not reserved Observed potentially hazardous food re-served to customers. 140 Observed bread served to customers reused. 141 Observed bread served to customers reused for making breadcrumbs/croutons. 142 Observed dinner rolls/bread re-served to customers. 143 Observed unwrapped butter/margarine pats re-served to customers. 144 Observed open containers of coffee creamers re-served to customers. 145 Observed open food re-served to customers. 146 Observed chips re-served to customers. 147 148 Food protection during storage, preparation, display, service, tran Vending machine product access openings not tight-fitting. 149 Ice at theme park cart not in chipped, crushed or cubed form. 150 Observed hermetically sealed container of food opened prior to cleaning. 151 Observed unwashed fruits/vegetables stored with other ready-to-eat food. 152 Fruits/vegetables not washed prior to preparation. 153 Self-service salad bar/buffet not provided with proper dispensing utensils. 154 Unpackaged food not protected from environmental sources of contamination during preparation. 155 Observed unpackaged raw animal food offered for consumer self-service. 156 Packaged foods not properly protected from cuts when the case-overwrap is opened. 157 Observed an ice machine with no overhead protection. 158 Observed food stored in ice used for drinks. 159 Observed food stored in undrained ice. 160 Observed theme park food cart preparing potentially hazardous food in an unapproved manner. 161 Observed the preparation of non-allowed potentially hazardous food on theme park cart. 162

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Food not stored in a clean/dry location that is not exposed to splash/dust. 163 Observed food stored in a prohibited area. 164 Observed an unprotected ice machine in a customer/nonsecure area 165 Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area. 166 Observed torn packages/bags of food exposing the contents to contamination. 167 Displayed food not properly protected from contamination. 68 1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. 169 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. 170 Observed improper vertical separation of raw animal foods and ready-to-eat foods. 171 Observed raw animal foods not properly separated from each other in holding unit/during preparation. 172 Observed theme park food cart with inadequate protection of ice. 173 Observed raw animal food stored over ready-to-eat food. 174 Observed raw animal food stored over cooked food. 175 Observed food stored on floor. 176 Observed uncovered food in holding unit/dry storage area. 177 Observed food and supplies stored on theme park food cart after operation. 178 Observed food, other than frankfurters, prepared on a hot179 cart. dog Potentially hazardous chili/cheese/cooked onions and peppers not individually packaged being served from a hot dog cart. 180 Observed fruits/vegetables exposed to improper chemical wash. 181 Observed condiments stored in unapproved dispensers. 182 Observed food contaminated by unsanitized equipment. 183 Raw animal food not properly separated from ready-to-eat food. 184 185 Cross-contamination, equipment, personnel, storage No monitoring of buffet/salad bar by employee trained in safe operating procedures. 186 Observed lubricants improperly applied to food-contact surface. 187 Observed employee reusing utensil to taste food. 188 Observed cloth used as a food-contact surface. 189 Observed employees using same utensil to handle raw and cooked product. 190 Observed slash-resistant gloves contacting ready-to-eat food. 191 Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. 192 Observed cloth gloves contacting ready-to-eat food. 193 Single-use gloves not changed as needed after changing 194 or when damaged or soiled. tasks 195 Potential for cross-contamination, storage practices, damaged fo Observed fish bait stored improperly. 196 Damaged/spoiled/recalled food not properly segregated. 197 198 Foods handled with minimum contact Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 199 Observed food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli paper 200 Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. 201 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Proc 202 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready 203 204 In-use food dispensing utensils properly stored In-use utensil in nonpotentially hazardous food not stored205 handle above top of food within a closed container. with In-use utensil not stored on a clean portion of food preparation or cooking equipment. 206 Observed in-use utensil used with moist food not stored in running water of sufficient velocity. 207 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. 208 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 209 In-use utensil not stored with handle above the top of potentially hazardous food and the container. 210 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 211 Observed ice scoop with handle in contact with ice. 212 213 Persons with infections restricted Observed an excluded employee reinstated without written medical documentation and approval from the regulatory authority. 214 Person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing 215 Employee did not report symptoms of a communicable disease to the person in charge. 216 Observed employee who displays symptoms of a communicable disease handling food. 217

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Observed employee experiencing persistent sneezing, coughing, runny nose, working with food, equipment and/or utensils. 218 Observed employee with open sores/cuts/burns handling 219 food. Observed that a foodborne illness associated with bare-hand contact of ready-to-eat food in the establishment was caused by a 220 Observed excluded employee working in the food service221 establishment. Observed a restricted employee reinstated without written222 medical documentation. Observed an employee under restriction working in unapproved area. 223 Observed employee under restriction working in food preparation. 224 Observed an employee working who is jaundiced. 225 Observed an excluded/restricted jaundiced employee reinstated without written medical documentation. 226 Person in charge does not require employees to report symptoms of communicable disease. 227 228 Hands washed and clean, good hygenic practices (observed), alt Observed food employee handling support animal then engage in food preparation, handle clean equipment or utensils, or touc 229 Observed hand wash sink used for purpose other than washing hands. 230 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 231 Observed establishment utilizing time as a public health control without having written procedures. 232 Observed an employee dumping mop water in the handwash sink. 233 Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat 234 Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food 235 Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready 236 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 237 Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch u 238 Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unw 239 Observed employee switch from working with raw food to240 ready-to-eat food without washing hands. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils 241 Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food pr 242 Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. 243 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, 244 Observed employee improperly washing hands. 245 Observed employee dry hands on clothes/apron after washing. 246 Observed empolyee wash hands with no hot water. 247 Observed employee wash hands with no soap. 248 Observed food employee with dirty hands or arms. 249 Observed food employee touching ready-to-eat food with 250 bare hands and the establishment has no approved Alternative O their Observed an employee dumping mop water in the three-compartment sink. 251 Observed bare hand contact with ready-to-eat food while 252 establishment is under foodborne illness investigation. the Observed an employee with long fingernails working with 253 exposed food. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. 254 Alternative Operating Procedure does not contain a component that identifies the specific work area, employee position, food p 255 Alternative Operating Procedure does not require identified employees to receive profesional hygiene training prior to any food 256 Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical han 257 Alternative Operating Procedure does not include provision for an effective way to monitor employees to verify compliance with 258 Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand 259 Alternative Operating Procedure does not include provision requiring the verification of the employee health status, exclusions a 260 Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. 261 262 Proper hygenic practices, eating/drinking/smoking (evidence) Observed employee eating while preparing food. 263 Observed employee eating in a food preparation or other 264 restricted area. Observed employee drinking from an open beverage container in a food preparation or other restricted area. 265 Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. 266 Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. 267 Observed evidence of employee smoking in food preparation or other non-designated area. 268 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 269 270 Clean clothes, hair restraints Observed employee with soiled clothing. 271 Observed employee with ineffective hair restraint. 272

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273 274 275 Food contact surfaces designed, constructed, maintained, installe Observed vending machine without proper vending stage 276 closure. Observed copper or copper alloys in contact with foods with a pH below 6. 277 Observed galvanized metal in contact with acidic foods. 278 Observed "V" type threads used in food-contact surfaces 279other than hot oil cooking or filtering equipment. for Observed nonfood-grade lubricant in use on food-contact280 surfaces. Clean in place equipment does not meet the required cleanability construction characteristics. 281 Hot oil filtering equipment does not meet the construction 282 requirements. Water filter not constructed of approved materials. 283 Water filter not designed to facilitate disassembly for periodic servicing and cleaning. 284 Water filter not located to facilitate disassembly for periodic servicing and cleaning. 285 Observed nonstick kitchenware used without utilizing nonscoring or nonscratching utensils and cleaning aids. 286 Observed vending machine that does not have tight-fitting doors. 287 Cover for equipment not designed to provide protection from contamination. 288 Observed lubricant leaking from equipment onto food-contact surface. 289 Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. 290 Condenser unit not separated from food storage area. 291 In-use microwave oven not meeting mandated safety requirements. 292 Observed molluscan shellfish tank improperly operated. 293 Single-service containers not constructed with the required characteristics. 294 Serving utensils not provided at a self-service buffet. 295 Observed molluscan or crustacean shell being re-used. 296 Can opener blade not readily removable for cleaning or replacement. 297 Observed vending machine can opener not protected from contamination. 298 Fixed equipment does not allow enough space for cleaning above, below, and on the sides of the equipment. 299 Observed table-mounted equipment that is not easily movable, not sealed to table or has legs that provide less than a 4-inch cl 300 Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment. 301 Water treatment device has not been inspected or serviced according to manufacturer's instructions. 302 Beverage tubing/cold plate not separated from stored ice.303 Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. 304 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 305 Equipment or utensils not designed or constructed in a durable manner. 306 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. 307 Observed equipment in poor repair. 308 Observe a vending machine dispensing potentially hazardous food that does not have an automatic shut off in the event of a po 309 Observed ripped/worn tin foil used as shelf cover. 310 Observed gaskets/seals on cold holding unit in poor repair. 311 Observed cutting board grooved/pitted and no longer cleanable. 312 Observed utensils in poor condition. 313 Observed beverage/ice dispensing equipment that allows314 contamination of the lip-contact surface. Observed bulk milk dispenser with dispensing tube improperly cut. 315 Food-contact surface not smooth and easily cleanable. 316 Observed mobile unit water tank constructed in nondurable manner. 317 Observed lead in solder and flux in excess of acceptable 318 used as food-contact surface. level Observed establishment using pewter alloy containing lead in excess of 0.05 percent as a food-contact surface. 319 Observed improper use of cast iron. 320 Observed establishment using items that exceed the maximum amount of lead allowed. 321 Observed a multiuse food-contact surface with welds/joints that are not smooth. 322 Multiuse food-contact surface not accessible for cleaning 323 use of common tools. with Observed single-use containers (boxes and/or cans) reused for the storage of food. 324 Observed a nonfood-grade basting brush used in food. 325 Observed nonfood-grade containers used for food storage. 326 Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 327

Observed employee with no hair restraint. Observed employee with no beard guard/restraint.

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Can opener blade not kept sharp - observed metal shavings. 328 329 Non-food contact surfaces designed, constructed, maintained, in Vending machine constructed in a manner that does not allow easy movement or accessibility for cleaning. 330 Temporary food service event unit lacks overhead protection when food is prepared or portioned. 331 Theme park food cart with food and food-contact surfaces not protected from cross-contamination. 332 Observed improper closures and/or deflectors on equipment openings. 333 Kick plates not designed for easy accessibility and cleaning. 334 Ventilation hood not designed to prevent grease or condensation from causing cross-contamination.For reporting purposes onl 335 Observed the distance between the filters and the cooking surface less than 18 inches. For reporting purposes only. 336 Observed the distance between a charbroiler and the filters less than 4 feet. For reporting purposes only. 337 Observed hood filters installed at less than a 45 degree angle from the horizontal. For reporting purposes only. 338 Observed a hood filter that is not UL listed. For reporting purposes only. 339 Observed work clothes and/or linens laundered on premises without a washer and dryer. 340 Nonfood-contact equipment not designed and constructed in a durable manner. 341 Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. 342 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. 343 Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning a 344 Fixed nonfood-contact equipment not installed to allow cleaning access. 345 Fixed nonfood-contact equipment not sealed to adjoining 346 equipment/walls when exposed to spillage. Floor-mounted nonfood-contact equipment is not easily movable and is not sealed to the floor or elevated to provide clearance 347 Table-mounted nonfood-contact equipment is not installed to allow easy cleaning. 348 Table-mounted nonfood-contact equipment is not easily movable or installed on legs of at least 4 inches. 349 Insect control device used to electrocute or stun insects not designed to retain insect within the device. 350 Observed insect control device installed over food preparation area. 351 Hood filters/grease extractors not designed to be easily removable for cleaning. 352 Hood filters are not easily accessible. For reporting purposes only. 353 Hood filters not equipped with a drip tray. For reporting purposes only. 354 Observed exhaust system operated with filters removed. For reporting purposes only. 355 Observed the presence of mesh filters in a hood where grease laden vapors are produced. For reporting purposes only. 356 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. 357 Observed mop/service sink in disrepair. 358 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and eas 359 Observed nonfood-contact equipment in poor repair 360 Observed walk-in cooler gasket torn/in disrepair. 361 Observed vending machine located such that the space around or under cannot be easily cleaned. 362 Vending machine exterior construction not easily cleanable. 363 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorben 364 Observed knife block in use to store knives. 365 Obseved hood filters in disrepair. 366 No mop sink or curbed cleaning facility provided. 367 Hood drip tray not pitched to drain into metal container. For reporting purposes only. 368 No metal container installed for catching grease from hood drip tray. For reporting purposes only. 369 No heavy metal container provided for the removal of ash370 solid fuel cooking equipment. For reporting purposes only. from Observed hood filters installed horizontally, rather than vertically. For reporting purposes only. 371 372 Dishwashing facilities designed, constructed, operated Observed missing/inaccurate warewashing machine data373 plate. Observed warewashing machine missing baffles, curtains374wash/rinse tanks. in Observed accumulation of debris in warewashing machine and associated equipment. 375 No drainboards or equivalent provided for soiled items and/or air drying cleaned items. 376 Sanitizing solution not maintained clean. 377 No cleaning agent provided in first compartment of sink. 378 Observed accumulation of debris in three-compartment sink. 379 Sink compartments too small to accommodate utensils or380 equipment. No three-compartment sink provided. 381 Abrasives and detergents not removed during the rinse process. 382

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Observed improper use of detergent-sanitizer when there383 distinct water rinse. is no Soiled items not properly loaded into warewasher to expose all surfaces or allow drainage. 384 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. 385 Drainboards or equivalent not large enough to accommodate all solied and/or cleaned items. 386 Observed accumulation of debris on drainboards or equivalent. 387 Observed equipment and utensils not rinsed between washing and sanitizing. 388 Dishmachine cycle times/conveyor speed not correct per 389 operating specifications. Three-compartment sink not cleaned after being used for 390 preparation or washing wiping cloths. food 391 Thermometers, gauges, test kits provided Observed damaged/inaccurate thermometer at three-compartment sink utilizing hot water sanitization. 392 No thermometer provided for three-compartment sink that utilizes hot water sanitization. 393 Observed missing/inaccurate/damaged gauges on dishmachine. 394 Observed lack of flow pressure measuring device on warewashing machine. 395 Observed damaged thermometer provided on dishmachine. 396 No thermometer provided on dishmachine. 397 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. 398 Observed incorrect chemical test kit provided when using399 chemical sanitizer at three-compartment sink/warewashing machine. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. 400 Observed inoperable 1/4 IPS valve to check water pressure on dishmachine not containing its own pump. 401 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. 402 403 Pre-flushed, scraped, soaked Soiled items too large for warewasher or three-compartment sink not scrapped or rough cleaned to remove food particles. 404 Dishware/utensils not soaked prior to being placed in sink/dishmachine. 405 Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine. 406 Observed old labels stuck to food containers after cleaning. 407 Observed old food stuck to clean dishware/utensils. 408 Soiled items too large for warewasher or three-compartment sink not disassembled as necessary to allow access of detergent 409 410 Wash, rinse water clean, proper temperature Hot water sanitizing warewasher water pressure not between 15 - 25 pounds per square inch. 411 Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's spe 412 Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 413 Observed manual warewashing wash temperature at less414 110 degrees Fahrenheit. than Rinse solution not clean. 415 Wash solution not clean. 416 417 Sanitizing Concentration Prep surface not sanitized after contamination and prior to use. 418 Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010. 419 Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. 420 Equipment food-contact surfaces and utensils not sanitized. 421 Food-contact surfaces and utensils not sanitized properly422 cleaning. after Sanitizer not used in accordance with the manufacturer's 423 recommendations. Iodine sanitizer not at proper minimum strength for warewashing. 424 Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 425 Chlorine sanitizer not at proper minimum strength for manual warewashing. 426 Dishmachine chlorine sanitizer not at proper minimum strength. 427 Dishmachine quaternary ammonium sanitizer not at proper minimum strength. 428 429 Sanitizing Temperature Observed hot water sanitizing rinse at three-compartment430 less than 171 degrees Fahrenheit. sink Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 431 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dis 432 Iodine sanitizer not at proper temperature. 433 Quaternary ammonium sanitizer not at proper temperature. 434 Chlorine sanitizer solution not at proper temperature. 435 436 Wiping cloths clean, used properly, stored Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just fo 437

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Observed wet wiping cloth used to wipe tableware or carry-out containers. 438 Observed detergent and sanitizer mixed together improperly and used for wiping cloths. 439 Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-serve and single-use 440 Observed soiled dry wiping cloth in use. 441 Wet wiping cloths not laundered daily. 442 Observed wiping cloth used for food spills also used for other purposes. 443 Observed dry wiping cloth used for raw animal food stored with cloths used for other purposes. 444 Observed wet wiping cloth used for raw animal food stored in the same sanitizing solution as cloths used for other purposes. 445 Clean wiping cloth not properly stored. 446 Wiping cloth chlorine sanitizing solution not at proper minimum strength. 447 Wet wiping cloth not stored in sanitizing solution between 448 uses. Multiuse disposable towel not discarded on a daily basis. 449 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 450 Observed cleaned wiping cloth that has food debris/soil. 451 Wiping cloth quaternary ammonium compound sanitizing 452 solution not at proper minimum strength. Observed sanitizing solution for wiping cloths not free of food debris and visible soil. 453 Observed sponge used as a wiping cloth on a food-contact surface. 454 Observed soiled wet wiping cloth in use with fresh solution. 455 456 Food-contact surfaces of equipment and utensils clean Abrasives and detergents not thoroughly rinsed from cooking equipment. 457 Observed contamination of utensils or dispensing devices due to the improper process of refilling drinks. 458 Observed refilling of customer's soiled plate. 459 Observed presetting of unwrapped silverware. 460 Exposed, unused utensils not removed when a consumer461 is seated. Observed cross-contamination caused by handling dirty tableware in consumer area and then handling clean tableware. 462 Observed use of soiled customer utensils to provide second portions or refills. 463 Food-contact surfaces not cleaned between working with 464 foods and ready-to-eat foods. raw Food-contact surfaces not cleaned after being contaminationed. 465 Food-contact surfaces not cleaned between contact with different raw animal products. 466 Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. 467 Observed the use of an unclean thermometer. 468 Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. 469 Equipment in chilled room not cleaned often enough. 470 Reach-in cooler not cleaned prior to accumulation of soil residue. 471 Observed soiled reach-in cooler shelves. 472 Observed soiled reach-in cooler gaskets. 473 Observed soil residue in storage containers. 474 Observed interior of microwave soiled. 475 Observed buildup of slime in the interior of ice machine. 476 Observed soil buildup inside ice bin. 477 Observed encrusted material on can opener. 478 Observed encrusted, soiled material on slicer. 479 Observed buildup of slime on soda dispensing nozzles. 480 Observed buildup of soiled material on mixer head. 481 Observed buildup of soiled material on racks in the reach-in cooler. 482 Observed food-contact surfaces encrusted with grease and/or soil deposits. 483 Observed interior of reach-in cooler soiled with accumulation of food residue. 484 485 Nonfood-contact surfaces clean Observed vending machine exterior soiled. 486 Fogging device not maintained/cleaned as required. 487 Observed build-up of grease on nonfood-contact surface.488 Observed build-up of mold-like substance on surface of nonfood-contact surface. 489 Observed residue build-up on nonfood-contact surface. 490 Observed build-up of food debris, dust or dirt on nonfood-contact surface. 491 Observed gaskets with slimy/mold-like build-up. 492

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Observed soda gun holster with accumulated slime/debris. 493 494 Storage/handling of clean equipment, utensils Temporary event food establishment and vendors operating with inadequate spare preparation and serving utensils. 495 Inadequate supply of sanitized covered or wrapped spare496 preparation or serving replacement utensils at theme park cart. Non-prewrapped utensils not properly presented. 497 Observed unused and unprotected place settings left on table with seated customers reused for other customers. 498 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. 499 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. 500 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. 501 Equipment and utensils not properly air-dried. 502 Observed clean equipment stored on floor. 503 Observed utensils stored in crevices between equipment.504 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. 505 506 Single-service items properly stored, handled, dispensed Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. 507 Unwrapped single-service utensils not presented so that only the handles are touched. 508 Food establishment lacking the facilities for cleaning and 509 sanitizing multiuse utensils and equipment not using single-use and s Observed single-service items stored on floor. 510 Observed single-service articles improperly stored. 511 Observed single-service articles stored without protection512 contamination. from 513 Single-service articles not re-used Observed take-home food container refilled with potentially hazardous food. 514 Observed reuse of single-service articles. 515 516 Water source safe, hot and cold under pressure Observed a mobile food dispensing vehicle using a commissary that does not have a potable water source. 517 Water samples not submitted as required. 518 Water supply does not meet the requirements of a public 519 supply. water Cold water not provided/shut off at employee handwash sink. 520 Observed theme park food cart that lacks hot and cold water offering more than prepackaged foods. 521 Bottled water obtained from an unapproved source. 522 Water system not properly disinfected prior to restarting service. 523 Water does not meet National Primary Drinking Water regulations. 524 Observed the use of steam containing unapproved additives. 525 Ice used as food not made from drinking water . 526 Nonpotable water used for the preparation of food. 527 Water transported in unacceptable containers. 528 Drinking water not obtained from an approved source. 529 Self-closing metering faucet does not provide water for at530 15 seconds. least No water system approval reports on-site. 531 Hot water not provided/shut off at employee hand wash sink. 532 Water pressure lacking at fixtures that require the use of water. 533 Hot water supply not maintained during peak periods. 534 535 Sewage and waste water disposed properly Establishment drainage system not designed and installed properly. 536 Condensation or other drainage not disposed of according to law. 537 Waste receptable not properly cleaned and/or the waste cleaning water improperly disposed. 538 Mobile food dispensing vehicle commissary on municipal 539 not properly provided with liquid waste disposal facilities. sewer Mobile food dispensing vehicle commissary service area on septic tank not provided with adequate liquid waste disposal facilitie 540 Mobile food dispensing vehicle waste tank not thoroughly 541 flushed during servicing. Vending machine handling liquid waste improperly. 542 Observed cracked, broken or missing grease trap lid. 543 Observed mobile food dispensing vehicle disposing liquid544 waste improperly. Observed sewage holding tank in mobile food dispensing545 vehicle less than 15 percent larger in capacity than the water supply t Observed sewage backing up through floor drains of establishment. 546 Observed establishment operating with changed menu and/or increased seating without septic system approval for such chang 547

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Observed raw sewage on ground of establishment. 548 Observed evidence of mop/cleaning waste water dumped549 ground. onto Observed liquid waste leakage from dumpster onto ground/dumpster pad. 550 Observed sewage on ground from failed septic system. 551 Improper sewage disposal at floor drains/sinks in kitchen 552 and/or food preparation area. 553 Plumbing installed and maintained Mobile water tank not enclosed or sloped to drain properly. 554 Observed toilet leaking. 555 Observed water draining onto floor surface. 556 Observed nonfood-grade hose conveying potable water. 557 No mop/service sink installed/available at establishment. 558 Plumbing improperly installed. 559 Plumbing system improperly repaired. 560 Plumbing system in disrepair. 561 Faucet/handle missing at plumbing fixture. 562 Water line from storage tank not properly constructed. 563 Observed leaking pipe at plumbing fixture. 564 Plumbing fixture (toilet, urinal, lavatory) not easily cleanable. 565 Equipment compartment not equipped to properly drain accumulation of moisture. 566 No cleaning access to grease trap. 567 Observed waste line passing through ice machine. 568 Observed waste line passing through ice storage bin. 569 Waste line missing at soda gun holster. 570 Drain cover(s) missing. 571 572 Cross-connection, back siphonage, backflow Water tank, pump and hoses not operated properly to prevent backflow and other contamination of the water supply. 573 Vacuum breaker mising at hose bibb. 574 Air gap not installed. 575 Observed water tank, pump and hoses used for conveying water used for other purposes. 576 Observed cross-connection between fresh water supply and waste water line. 577 Observed backflow/backsiphonage device does not meet578 construction/installation/maintenance/inspection/testing standards pre Backflow device not located for convenient service or maintenance access. 579 Water treatment device or backflow preventer not inspected and serviced according to manufacturer's recommendations. 580 Water treatment device or backflow preventer service records not provided. 581 Nonpotable water lines not identified to distinguish them from drinking water lines. 582 Observed spray hose at dish sink lower than flood rim of sink. 583 Carbonator backflow device not installed and no air gap is present. 584 Carbonator backflow device not installed properly and no 585gap is present. air 586 Toilet and handwashing facilities, number, convenient, designed, Observed vending machine without adequate handwashing facilities where employees service bulk food machines. 587 Theme park cart has no adequate, conveniently located handwashing facility for employee use. 588 Hand wash sink missing or inadequate on mobile food dispensing vehicle. 589 Hand wash sink missing or inadequate on hot dog cart. 590 Handwash sink missing at temporary food service event unit. 591 Lavatories missing in or immediately adjacent to all bathrooms. 592 Hand sink missing at dishwashing machine or area. 593 Hand sink missing in food preparation room or area. 594 Handwash sink not accessible for employee use at all times. 595 Bathroom fixtures designed with non-readily cleanable design. 596 Observed handwash aids at a non-handwash sink. 597 Observed handwash sink used for purposes other than handwashing. 598 Observed less than 1 handwash sink or number required 599 by law for employees. Restroom fixtures missing. 600 Restroom not within 300 feet of food establishment. 601 Observed restroom access through a food storage, ware 602 washing, or food preparation area.

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Sanitary facilities inadequate for employees and/or guests. 603 Toilet rooms not conveniently located and accessible to employees. 605 608 Restroom with self-closing doors, fixtures operate properly, facilit Vending machine area not provided with individual towels609 where employees service bulk food machines. Observed bathroom doors left open other than during cleaning or maintenance. 610 Lack of signage properly designating bathrooms. 611 Bathroom not enclosed with tight-fitting, self-closing doors. 612 Observed bathroom facility in disrepair. 613 Observed missing partition and/or door for bathroom with 614 than 1 toilet facility. more Observed bathroom facility not clean. 615 No waste receptacle provided at handwash lavatory with disposable towels. 616 Waste receptacle not constructed of easily cleanable material. 617 Covered waste receptacle not provided in women's bathroom. 618 Lack of toilet tissue at each toilet. 619 Vending machine area not provided with soap at handwash facilities for employees servicing bulk food machines. 620 Unapproved hand sanitizer in use. 621 Observed hand sanitizer applied to unclean hands. 622 No handwashing sign provided at a handsink used by food employees. 623 Hand wash sink lacking proper hand drying provisions. 624 Handwashing cleanser lacking at handwashing lavatory. 625 Theme park cart not provided with adequate, approved handwashing facilities. 626 Theme park cart not provided with adequate sanitary towels or other approved hand drying device. 627 Handwashing supplies not provided at temporary food service event unit. 628 Chemical hand dip not maintained clean or at proper strength. 629 Observed objectionable odors in bathroom. 630 Observed toilet functioning improperly. 631 Toilet partition lacking to partially conceal occupant from outside view. 632 Toilet stall door or partition missing for bathroom with more than 1 toilet facility. 633 634 Containers covered, adequate number, insect and rodent proof, e No cleaning implements provided for trash/garbage receptacles. 635 Observed cardboard box used as garbage container. 636 Observed indoor garbage storage area in disrepair. 637 Refuse removed in receptacles/vehicles that are not operated/maintained properly. 638 Indoor garbage storage area lacking adequate capacity. 639 Inadequate number of trash receptacles in establishment. 40 6 Observed improper cleaning of receptacles causing possible cross-contamination. 641 Observed dumpster/cans improperly located. 642 Garbage in receptacles not protected from insects and rodents. 643 Observed inside/outside of dumpster not clean. 644 Missing drain plug at dumpster. 645 Observed dumpster rusted out on bottom. 646 Observed non-bagged garbage in dumpster. 647 Observed dumpster overflowing garbage. 648 Observed garbage can lid open. 649 Observed open dumpster lid. 650 Mobile food dispensing vehicle with inadequate garbage disposal facility. 651 Mobile food dispensing vehicle commissary with inadequate garbage disposal facilities. 652 Observed vending machine with an internal refuse receptacle. 653 Solid waste disposed in a landfill/incinerator that is not operated properly. 654 Improper location of garbage disposal area. 655 Observed recycle dumpster containing wet garbage. 656 657 Outside storage area clean, enclosure properly constructed Outdoor refuse area not curbed and graded to drain. 658 Dumpster not on proper pad. 659 Garbage receptacle improperly stored outside. 660

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Garbage enclosure not properly constructed. 661 Garbage enclosure not easily cleanable. 662 Garbage storage area insufficient in capacity. 663 Garbage enclosure area in disrepair. 664 Observed unnecessary items stored in garbage enclosure. 665 Observed grease on the ground and/or pad around grease receptacle. 666 Observed garbage on the ground and/or pad around dumpster. 667 668 Presence of insects/rodents. Animals prohibited Observed non-service animals in the food establishment or on premises. 669 Observed improper storage of live or dead fish bait. 670 Observed dead roaches on premises. 671 Observed rodent activity as evidenced by rodent droppings found. 672 Observed roach activity as evidenced by live roaches found 673 Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 674 Observed small flying insects in bar area. 675 Observed live flies in kitchen. 676 Observed the presence of insects, rodents, or other pests. 677 678 Outer openings protected from insects, rodent-proof Observed exterior construction of vending machine that allows the entrance of insects or rodents. 679 Outer doors of establishment with greater than 50 seats not opening outward. For reporting purposes only. 680 Outer openings not protected with self-closing doors. 681 Outer openings of establishment cannot be properly sealed when not in operation. 682 Outer openings not protected and vermin and/or environmental cross-contamination present. 683 Vending machine door and panel access openings not tight-fitting and/or gasketed. 684 Vending machine ventilation openings not effectively screened. 685 Observed vending machine location that creates an insect or rodent harborage. 686 Observed temporary event of 4 - 30 days where the food 687 preparation area is not protected from the entrance of flying insects an Observed mobile food dispensing vehicle service opening larger than necessary and/or not kept closed except during food serv 688 Theme park cart storage cabinet not of closed construction. 689 Perimeter walls and roofs do not effectively protect establishment against cross-contamination. 690 Screening is not 16-mesh to the inch. 691 Observed screen in window torn/in poor repair. 692 Observed screen in door torn/in poor repair. 693 694 Floors properly constructed, clean, drained, coved Physical facilities not cleaned when the least amount of food is exposed. 695 Outdoor walking and driving areas not properly finished and maintained. 696 Exterior walking and driving surfaces not graded to drain.697 Observed utility lines are unneccessarily exposed. 698 Observed utility lines preventing proper floor cleaning. 699 Observed exposed utility lines and pipes installed horizontally on the floor. 700 Observed carpeting installed in an improper location. 701 Observed floor and wall junctures not coved. 702 Bathroom floors not in good condition. 703 Observed worn, torn and/or soiled floors/carpeting. 704 Floors not maintained smooth and durable. 705 Floors not constructed easily cleanable. 706 Observed grease accumulated under cooking equipment.707 Observed grease accumulated on kitchen floor. 708 Observed food debris accumulated on kitchen floor. 709 Vending machine placed on a floor that is not easily cleanable and is not kept clean or in good repair. 710 Mobile food dispensing vehicle servicing area is not constructed of smooth, nonabsorbent material. 711 Mobile food dispensing vehicle servicing area not maintained in good repair. 712 Floors cleaned with improper dustless cleaning materials.713 Dustless cleaning methods not utilized. 714 Mats and duckboards not removable or easily cleanable. 715

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716 717 Walls, ceilings, and attached equipment, constructed, clean Ceiling tile missing. 718 Observed hole in wall. 719 Observed wall in disrepair. 720 Observed wall soiled with accumulated black debris in dishwashing area. 721 Observed wall soiled with accumulated food debris. 722 Observed wall soiled with accumulated grease. 723 Observed wall soiled with accumulated dust. 724 Observed attached equipment soiled with accumulated food debris. 725 Wall not smooth and easily cleanable. 726 Observed attached equipment soiled with accumulated grease. 727 Observed attached equipment soiled with accumulated dust. 728 Ceiling not smooth and easily cleanable. 729 Observed hole in ceiling. 730 Observed ceiling in disrepair. 731 Observed ceiling soiled with accumulated food debris. 732 Observed ceiling soiled with accumulated grease. 733 Observed ceiling soiled with accumulated dust. 734 Observed dusty ceiling tiles and/or air conditioning vent covers. 735 Observed moldy ceiling tiles and/or air conditioning vent covers. 736 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purpo 737 Observed wall and/or ceiling obstructed with exposed utility lines. 738 739 Lighting provided as required. Fixtures shielded Immediate area around vending machine with insufficient 740 lighting. Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and ute 741 Ten (10) foot-candles of light at least 30 inches from floor742 provided in dining areas during cleaning. not Ten (10) foot-candles of light at least 30 inches from floor743 provided in walk-in refrigeration unit. not Ten (10) foot-candles of light at least 30 inches from floor744 provided in dry food storage area. not Heat lamp lacking a proper shield. 745 Lights missing the proper shield, sleeve coatings or covers. 746 Unapproved flood light in hood system. 747 Unapproved flood light used in heating lamp. 748 Light not functioning. 749 Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. 750 Twenty (20) foot-candles of light not provided in bathroom area. 751 Twenty (20) foot-candles of light not provided at food buffet or salad bar. 752 Twenty (20) foot-candles of light not provided where fresh753 produce or packaged foods are sold or consumed. Twenty (20) foot-candles of light not provided inside equipment where food is stored. 754 755 Rooms and equipment - vented as required Observed fuel-burning, wick-type, unvented space heater756 in use. Ventilation does not meet mechanical code per local building official. 757 Exhaust system off during the operation of cooking equipment. For reporting purposes only. 758 Exhaust fan inoperable in bathroom. 759 Ventilation inadequate as evidenced by smoke in kitchen 760 For reporting purposes only. area. Ventilation inadequate as evidenced by excessive steam,761 vapors in kitchen. Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. 762 Ventilation system inadequate as evidenced by condensation on walls/ceiling. 763 Solid fuel cooking equipment not under a separate exhaust hood from other cooking equipment which requires a fire suppressi 764 765 Employee lockers provided and used clean No suitable facilities provided to store employee clothing and other possessions. 766 Dressing and/or locker areas not clean and orderly or used as needed. 767 Employee lockers improperly located. 768 Observed personal care item stored with food. 769 770 Toxic items properly stored

Observed floor area(s) covered with standing water.

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Poisonous or toxic items displayed improperly. 771 Observed toxic item stored by food. 772 First aid supplies improperly stored. 773 Observed toxic item on premise that is not required for the operation of establishment. 774 Observed toxic container reused for food storage. 775 Observed medicine present that is not necessary for the health of employees. 776 Observed container of medicine improperly stored. 777 Observed toxic item stored by utensils. 778 Observed toxic item stored in food preparation area. 779 Observed toxic item improperly stored. 780 781 Toxic items labeled and used properly Observed sanitizing solution exceeding the maximum concentration allowed. 782 Observed pesticide-emitting strip present in food prep area. 783 Observed unlabeled spray bottle. 784 Observed tracking powder present in food prep area. 785 Observed drying agent in use with improper content. 786 Observed rodent bait displayed improperly. 787 First aid supplies improperly labeled. 788 Medicine not labeled properly. 789 Insecticide/rodenticide use not in compliance with regulations. 790 Pesticide use not in accordance with manufacturer's directions. 791 Unlabeled toxic container does not bear the manufacturer's label. 792 793 Premises maintained, free of litter, unnecessary articles. Cleanin Improper storage in electrical room. 794 Walking or driving surfaces not maintained. 795 Wet mop not hung to dry. 796 Improper storage in meter room. 797 Observed storage of maintenance tools in areas that may798 in cross-contamination. result Observed improper storage of maintenance tools that interferes with cleaning. 799 Observed building components, attachments or fixtures in poor repair. 800 Observed unclean building components, attachments or fixtures. 801 Observed improper storage in boiler room. 802 Observed unnecessary persons in the food preparation, food storage, or warewashing area. 803 Observed unnecessary items on the premise. 804 805 Complete separation from living/sleeping area, laundry Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-clos 806 Observed private home/living/sleeping area used to conduct food operation. 807 Observed laundry facilities used to launder items other than those used in the operation of the establishment. 808 Observed linens other than wiping cloths not mechanically washed. 809 Washer/dryer improperly located where there is exposed 810 equipment, utensils, linens, or unwrapped single-use and single food, Washer/dryer not protected from contamination. 811 812 Clean and soiled linen segregated and properly stored Observed employee re-using food containers lined with linen/napkin. 813 Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. 814 Cloth gloves not laundered between uses with different raw animal food. 815 Linens that do not directly contact food not laundered as necessary. 816 Observed clean linens soiled with food residue. 817 Clean clothes and linen not properly stored in clean dry place until used. 818 Observed clean linens stored in improper location. 819 1112 Fire extinguishers - proper and sufficient Fire alarm system not installed with more than 300 occupant load. Notified Fire AHJ. For reporting purposes only. 1113 Sprinkler head spray pattern obstructed. For reporting purposes only. 1114 Observed clearance between sprinkler head and top of storage less than 18 inches. For reporting purposes only. 1115 Hood suppression system does not activate/is not connected to the fire alarm signaling system. Notified Fire AHJ. For reportin 1116 No 10-gallon container of water provided for the protection of solid fuel cooking equipment with a fire box of five cubic feet or le 1117

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No hose provided for the protection of solid fuel cooking 1118 equipment with a fire box exceeding five cubic feet. For reporting purp Observed misalignment of hood suppression system nozzles. For reporting purposes only. 1119 Pull station for fire suppression system not located in path of egress. Notified Fire AHJ. For reporting purposes only. 1120 Pull station for fire suppression system not properly identified/labeled. For reporting purposes only. 1121 Pull station for fire suppression system inaccessible. For1122 reporting purposes only. Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting pu 1123 Observed trouble/alarm light lighted on fire alarm control1124 For reporting purposes only. panel. No proof of hood cleaning performed by cleaning service. For reporting purposes only. 1125 Lack of placard indicating the hood suppression system 1126 be activated prior to the use of a portable extinguisher. For repo should No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of t 1127 No 10BC portable fire extinguisher provided for mobile kitchen/catering vehicle containing hot plates or other cooking equipmen 1128 No 10BC portable extinguisher on mobile food dispensing vehicle. For reporting purposes only. 1129 Portable extinguisher inaccessible on mobile food dispensing vehicle. For reporting purposes only. 1130 Mobile food dispensing vehicle portable fire extinguisher1131 located next to fuel supply/power source. For reporting purposes only. Mobile food dispensing vehicle portable fire extinguisher1132 not easily accessible. For reporting purposes only. Temporary food service event unit lacking portable extinguisher. For reporting purposes only. 1133 Portable fire extinguisher(s) obstructed from view. For reporting purposes only. 1134 Fire alarm system not tested/inspected annually. For reporting purposes only. 1135 Portable fire extinguisher in a locked cabinet with no means of access. For reporting purposes only. 1136 No 2A10BC portable fire extinguisher installed for an ordinary hazard. For reporting purposes only. 1137 Travel distance to an ABC portable fire extinguisher exceeds 75 feet. For reporting purposes only. 1138 Portable fire extinguisher blocked/not easily accessible. 1139 For reporting purposes only. 40BC fire extinguisher not located within 30 feet of high hazard cooking area (for suppression system/equipment installed prior 1140 Class K portable fire extinguisher not within 30 feet of high hazard cooking area. For reporting purposes only. 1141 No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after J 1142 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. No 1143 Fuel/power source to all cooking equipment does not automatically shut off when fire suppression system activated. Notified F 1144 Current hood suppression system report lists violations. 1145 Notified Fire AHJ. For reporting purposes only. Fire alarm control panel has no tag/tag not for most recent service, repair, test or inspection. For reporting purposes only. 1146 No current hood fire suppression system inspection report available. For reporting purposes only. 1147 Hood suppression system tag out-of-date. For reporting 1148 purposes only. Portable fire extinguisher missing from designated location. For reporting purposes only. 1149 Portable fire extinguisher not fully charged. For reporting1150 purposes only. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For 1151 Portable fire extinguisher with no approved inspection tag. For reporting purposes only. 1152 Portable fire extinguisher tag out-of-date. For reporting purposes only. 1153 Inadequate number of spare fire sprinkler heads or wrench. For reporting purposes only. 1154 Observed leaking fire sprinkler head. For reporting purposes only. 1155 Observed painted/rusted fire sprinkler head. For reporting purposes only. 1156 Fire sprinkler system not inspected annually. For reporting purposes only. 1157 No fire sprinkler system inspection report available. For reporting purposes only. 1158 Fire alarm system inspection records not maintained. For reporting purposes only. 1159 1160 Exiting System - adequate, good repair Emergency lighting does not activate automatically when normal lighting interrupted. For reporting purposes only. 1161 Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. 1162 Exit doors do not open outward (occupant load of 50 or more). Notified Fire AHJ. For reporting purposes only. 1163 Observed drapes/hangings obscuring exit door. For reporting purposes only. 1164 Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. 1165 Exits not remotely located. Notified Fire AHJ. For reporting purposes only. 1166 Exit signs missing. For reporting purposes only. 1167 Exit signs not visible from any direction. For reporting purposes only. 1168 Exit signs not properly illuminated. For reporting purposes only. 1169 Emergency lighting illumination not provided for at least 1170 1.5 hours during failure of normal lighting. For reporting purposes only. Observed emergency lighting test delay of more than 101171 seconds. For reporting purposes only. Emergency lighting illumination insufficient. For reporting purposes only. 1172

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Emergency light does not function when tested. For reporting purposes only. 1173 Emergency lighting not provided. Notified Fire AHJ. For 1174 reporting purposes only. Observed insufficient number of exits for occupancy load. Notified Fire AHJ. For reporting purposes only. 1175 Observed a mirror installed on or adjacent to an exit door. For reporting purposes only. 1176 Observed required exit for public through high hazard area. Notified Fire AHJ. For reporting purposes only. 1177 1178 Electrical wiring - adequate, good repair Unapproved pull cord in bathroom. For reporting purposes only. 1179 Observed circuit breaker taped open. For reporting purposes only. 1180 Observed unused opening in panel box unprotected. For reporting purposes only. 1181 Observed frayed/spliced electrical wires. For reporting purposes only. 1182 Observed a splitter/multi-plug adapter in use. For reporting purposes only. 1183 Observed extension cord in use for non-temporary period. For reporting purposes only. 1184 Observed scorch marks around electrical outlet. For reporting purposes only. 1185 Observed electrical wiring in disrepair. For reporting purposes only. 1186 Observed electrical or other service connection through 1187 vending machine wall unsealed. For reporting purposes only. exterior Vending machine utility connection not made in a manner to discourage unintentional disconnections. For reporting purposes o 1188 Insufficient number of electrical outlets provided. For reporting purposes only. 1189 No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only. 1190 Circuit breaker box blocked and/or inaccessible. For reporting purposes only. 1191 Insufficient space around electrical equipment to permit 1192 and safe operation of such equipment. For reporting purposes on ready Observed an uncovered electrical box. For reporting purposes only. 1193 Electrical outlet missing cover plate. For reporting purposes only. 1194 1195 Gas appliances - properly installed, maintained Boiler certificate not posted in boiler room. For reporting 1196 purposes only. Observed LP-gas tanks improperly installed on mobile food dispensing vehicle. For reporting purposes only. 1197 Observed LP-gas tank/valves/connections on mobile food dispensing vehicle subject to damage from accidental contact with s 1198 Observed LP-gas tank on mobile food dispensing vehicle mounted outside the bumper. For reporting purposes only. 1199 Observed unprotected gas meter subject to vehicle damage. For reporting purposes only. 1200 Observed a gas appliance without proper venting. For reporting purposes only. 1201 Observed gas venting in disrepair. For reporting purposes only. 1202 LP-gas tanks not protected from vehicle damage. For reporting purposes only. 1203 No shutoff valve to gas appliances installed on mobile food dispensing vehicle. For reporting purposes only. 1204 Gas appliance lacking seal (AGA/UL, etc.). For reporting purposes only. 1205 Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. 1206 No current boiler certification provided/available. For reporting purposes only. 1207 Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. 1208 Vending machine LP-gas fuel line not protected. For reporting purposes only. 1209 Observed theme park cart operating indoors with a 20-pound LP-gas tank. For reporting purposes only. 1210 Observed mobile food dispensing vehicle equipped with 1211 operating indoors. For reporting purposes only. LP-gas Observed mobile food dispensing vehicle that is not in use but does not have the gas supply shut off at the tank. For reporting p 1212 Observed LP-gas tank on mobile food dispensing vehicle mounted below the structure of the vehicle. For reporting purposes on 1213 Mobile food dispensing vehicle lacking a two-stage regulator on the LP-gas line. For reporting purposes only. 1214 Observed loose/unsecured LP-gas tank on mobile food dispensing vehicle. For reporting purposes only. 1215 No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. 1104 Carbon monoxide sensor device in a gas boiler room does not bear the label of a nationally recognized testing laboratory. 1105 Carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms is not integrated 1106 1216 Flammable/combustible materials - properly stored Observed matches stored near solid fuel appliance. For 1217 reporting purposes only. Observed gas-powered equipment containing more than 5 gallons of gas stored inside the establishment. For reporting purpos 1218 Observed gasoline cans larger than 5 gallons stored on 1219 premises. For reporting purposes only. Observed flammable material stored in an unapproved container. For reporting purposes only. 1220 Flammable/combustible liquid used to ignite solid fuel. For reporting purposes only. 1221 Observed flammable material stored around water heater. For reporting purposes only. 1222 Observed flammable material stored near fuse box/electric meter room. For reporting purposes only. 1223 Observed flammables and debris stored in attic. For reporting purposes only. 1224

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Observed flammables and debris stored in boiler room. For reporting purposes only. 1225 Observed flammables and debris stored in meter room. 1226 For reporting purposes only. Observed flammables and debris stored in laundry room. For reporting purposes only. 1227 Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. 1228 937 Current license properly displayed Hotel and Restaurant license decal not displayed on vending machine. 938 Hotel and Restaurant license decal not displayed on theme park cart. 939 Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. 940 Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high a 941 License expired more than 30 days, but not more than 60942 after expiration date. days, License expired within 30 days after expiration date. 943 Observed incorrect information on Hotel and Restaurant license. 944 Establishment operating without a current Hotel and Restaurant license. 945 Hotel and Restaurant license not properly displayed. 946 947 Other conditions sanitary and safe operation Observed establishment operating after an emergency without notifying the division. 948 Theme park cart has no commissary within the theme park or entertainment complex. 949 Mobile food dispensing vehicle operating from an unapproved commissary. 950 Mobile food dispensing vehicle not reporting to commmissary as required. 951 Service area of commissary not properly physically separated. 952 Observed a mobile food dispensing vehicle connected to 953 utilities on more than a temporary basis. Operator of a commissary does not maintain a daily registry. 954 Commissary operator not verifying mobile food dispensing vehicle license. 955 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requiremen 956 Interference/obstruction with the inspector's right of entry 957 access at any reasonable time. and Carbon dioxide/helium tanks not adequately secured. 958 Establishment rules not written in English. 959 No Heimlich maneuver sign posted. 960 No boiler report posted in boiler room. 961 No current boiler certification provided/available. 962 No plan review submitted and renovations in progress. 963 No copy of latest inspection report. 965 Rules of establishment not posted prominently. 966 Mobile cleaning unit has not undergone plan review. 967 Mobile cleaning unit not properly operated or equipped. 968 Theme park cart is not serviced by the mobile cleaning unit at least once per week. 969 Theme park cart not cleaned and serviced at least once daily. 970 Theme park cart does not operate within 300 feet of its support facility. 971 Operator of theme park food cart failed to notify the division of changes in the number of carts. 972 Mobile food dispensing vehicle providing seating for customers without proper restroom support. 973 Observed a minor working in a hazardous/restricted area. 1107 Observed a minor working with hazardous equipment/ladder. 1108 Observed no child labor law poster. 1109 974 False/Misleading statements published or advertised relating to f Identity of food or food product misrepresented. 975 Observed misrepresentation of a fruit or fruit juice. 976 977 Food management certification valid Manager lacking proof of Food Manager Certification. 978 Certified Food Manager failed to verify employee health, exclusions or restrictions. 979 Person in charge failed to insure consumer notification on980 of clean buffet plates. use Observed person in charge allowing entry of unauthorized persons in kitchen. 981 Person in charge failed to insure proper handwashing by employees. 982 Food Manager Certification not from approved provider. 983 No Certified Food Manager for establishment. 984 No list of certified food service managers available at the 985 establishment.

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No currently certified food service manager on duty with four or more employees engaged in food preparation. 986 Food Service Manager not certified after 30 days of employment. 987 Certified Food Manager unable to answer basic Food Code questions. 988 No person in charge of establishment. 989 Person in charge allowing food operations to occur in a private home. 990 Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code. 991 Person in charge failed to insure that food is from an approved source. 992 Person in charge failed to insure that employees properly 993 food. cook Person in charge failed to insure proper cooling. 994 Person in charge failed to insure employees are properly sanitizing equipment. 995 Observed expired Food Manager Certification. 996 Manager lacking proof of Food Manager Certification and997one certifed at this location. no 998 Employee training validation No professional hygiene and/or foodborne illness training 999 provided. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code re 1000 Employee not familiar with the Heimlich maneuver. 1001 Employees have not received training related to their assigned duties. 1002 Employees identified in the Alternative Operating Procedure (AOP) have not received professional hygiene training. 1003 Employees not informed of acceptable sanitary practices. 1004 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. 1005 No proof of required employee training provided. All public food service establishments must provide the division with proof of e 1006 1007 Florida Clean Indoor Air Act Owner has not developed and implemented a policy regarding smoking prohibitions. 1008 Smoking not permitted signs have letters that are not reasonably sized. 1009 Areas that previously required the posting of a smoking sign have not posted a smoking not permitted sign. 1010 Observed smoking in an enclosed indoor workplace. 1011 1012 Automatic Gratuity Notice Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. 1013 1014 Copy of Chapter 509, Florida Statutes, available (no longer used)

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OBSERV_TEXT

Observed use of unpasteurized cheese. Observed the use of unpasteurized milk products. Observed the use of unpasteurized liquid, frozen, or dry eggs and egg products. Observed fish/molluscan shellfish recreationally caught offered for sale or service. Observed shellfish received from unapproved/unlisted shipper. Observed operator unable to verify source of shellfish stock. Fluid milk and milk products from sources that do not comply with Grade A standards as specified by law. Observed mushrooms from an unapproved source. Observed milk from an unapproved source. Observed food/ice received from unapproved source. Food prepared in a private home. Game animal not commercially raised for food and raised, slaughtered and processed in a proper manner. Game animal not under a proper voluntary inspection program. Game animal live caught not under a proper inspection program and slaughtered and processed in an approved manner. Game animal field dressed not under a proper inspection program and processed in an approved manner. Observed game animal received for sale or service that is listed as endangered or threatened. esome, sound condition Observed prepared ready-to-eat, potentially hazardous food in vending machine not consumed within 7 days of opening/prepar Ready-to-eat potentially hazardous food with subsequent added foods not consumed/sold by date mark of earliest ingredient. F Observed ready-to-eat food contaminated by employee under restriction/exclusion. Food may not be served. Food contaminated by employees/consumers not discarded. Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or bernaise sau Food from an unapproved source not discarded. Raw fruits/vegetables not washed prior to preparation. Observed dead shellfish and/or shellfish with broken shells. May not be served. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limi Observed cheese with mold-like growth. Observed shell eggs in use or stored with cracks or broken shells. Observed food offered in a way that misleads/misinforms the consumer. Observed dented/rusted cans. Stop Sale issued due to adulteration of food product. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Observed/informed that sulfiting agents are added to fruits/vegetables intended for raw consumption. Observed foods containing unapproved food additives. Observed foods contaminated by unapproved food additives. Food may not be served. Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Observed food with mold-like growth. Observed shell eggs that are not clean. al container, properly labeled, date marking Potentially hazardous food dispensed through a vending machine not in its original package. Observed fresh fish packaged using a reduced oxygen method. Observed packaged food that does not comply with Federal Standards of Identity. Observed manufacturers' dating information concealed/altered. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest dat Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Label on a food item packaged on-site lacking required information.

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Observed bulk food available for consumer self-service not properly labeled. umer advisory on raw/undercooked oysters No oyster warning sign with required language provided. Establishment using reduced oxygen packaging without a proper HACCP plan. umer advisory on raw/undercooked animal products Required consumer advisory for raw/undercooked animal food not provided. Observed shellstock shipper's tag lacking required information. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or se Observed molluscan shellfish removed from original container for long-term storage. Establishment not maintaining shellstock tags for 90 days. Observed raw shucked shellfish without proper label. No tag on fresh shellfish. Observed whole muscle intact beef steaks intended for consumption in an undercooked form not properly labeled. Observed food container not properly labeled. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Reduced oxygen packaged food that does not ensure two barriers to control growth and toxin formation of C. botulinum. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Observed packaged food not labeled as specified by law. Working containers of food removed from original container not identified by common name. Failure to maintain freezing records on nonexempt fish for 90 days. Reduced oxygen packaged food does not specify methods for temperature control. Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Reduced oxygen packaged food label lacking use by date. Observed reduced oxygen packaged food label that exceeds 14 calendar days from packaging to consumption. Reduced oxygen packaged food label lacking required information. Reduced oxygen packaged food HACCP plan lacking required information. ood at proper temperatures during storage, display, service, transport and cold holding Observed food labeled frozen and shipped frozen, not frozen when received. Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. Observed food not maintained frozen in a freezer. Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit. Observed shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. od at proper temperatures Observed hot potentially hazardous food received at less than 135 degrees Fahrenheit. Cooked vegetables not held at 135 degrees Fahrenheit or above. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Rare roast not hot held at 130 degrees Fahrenheit or above. properly cooked/reheated. Observed food establishment lacking required variance for specified process. Roast not reaching proper time/temperature cooking requirements. Cooked plant food for hot holding not reaching 135 degrees Fahrenheit. Cooked stuffed fish/meat/poultry or stuffing containing fish/meat/poultry not reaching 165 degrees Fahrenheit for 15 seconds. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Cooked pooled eggs/eggs for hot holding not reaching 155 degrees Fahrenheit for 15 seconds. Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. Food not cooked to 145 degrees Fahrenheit or above. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Potentially hazardous food reheated in a microwave oven for hot holding not stirred, covered and allowed to stand covered for 2 Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Raw animal food cooked in a microwave oven not stirred, covered and allowed to stand covered for 2 minutes

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Raw animal food cooked in a microwave oven not reaching 165 degrees Fahrenheit. Cooked whole-muscle, intact beef steak not reaching 145 degrees Fahrenheit on the top and bottom surface. properly cooled. Observed food being cooled by nonapproved method. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit Observed shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit o Received milk/molluscan shellfish not cooled to 41 degrees Fahrenheit within 2 hours of receiving. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. ies to maintain product temperature Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures. mometers provided and conspicuously placed Observed glass stem/sensor thermometer in use with no shatterproof coating. Observed color-coded thermometers in use without a numerical scale. Stem type thermometer not within the intended measuring range of use. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Thermometers not calibrated according to manufacturer's specifications. No thermometer provided to measure temperature of food product. No conspicuously located thermometer in holding unit. Probe-type thermometer not used to ensure proper food temperatures. tially hazardous food properly thawed Observed potentially hazardous food thawed in an improper manner. Observed thawed portions of raw animal food above 41 degrees Fahrenheit for more than 4 hours, including all preparation, tha Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under ru Observed potentially hazardous food thawed at room temperature. Observed potentially hazardous food thawed in standing water. apped or potentially hazardous food not reserved Observed potentially hazardous food re-served to customers. Observed bread served to customers reused. Observed bread served to customers reused for making breadcrumbs/croutons. Observed dinner rolls/bread re-served to customers. Observed unwrapped butter/margarine pats re-served to customers. Observed open containers of coffee creamers re-served to customers. Observed open food re-served to customers. Observed chips re-served to customers. protection during storage, preparation, display, service, transportation Vending machine product access openings not tight-fitting. Ice at theme park cart not in chipped, crushed or cubed form. Observed hermetically sealed container of food opened prior to cleaning. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Fruits/vegetables not washed prior to preparation. Self-service salad bar/buffet not provided with proper dispensing utensils. Unpackaged food not protected from environmental sources of contamination during preparation. Observed unpackaged raw animal food offered for consumer self-service. Packaged foods not properly protected from cuts when the case-overwrap is opened. Observed an ice machine with no overhead protection. Observed food stored in ice used for drinks. Observed food stored in undrained ice. Observed theme park food cart preparing potentially hazardous food in an unapproved manner. Observed the preparation of non-allowed potentially hazardous food on theme park cart.

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Food not stored in a clean/dry location that is not exposed to splash/dust. Observed food stored in a prohibited area. Observed an unprotected ice machine in a customer/nonsecure area Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed torn packages/bags of food exposing the contents to contamination. Displayed food not properly protected from contamination. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed theme park food cart with inadequate protection of ice. Observed raw animal food stored over ready-to-eat food. Observed raw animal food stored over cooked food. Observed food stored on floor. Observed uncovered food in holding unit/dry storage area. Observed food and supplies stored on theme park food cart after operation. Observed food, other than frankfurters, prepared on a hot dog cart. Potentially hazardous chili/cheese/cooked onions and peppers not individually packaged being served from a hot dog cart. Observed fruits/vegetables exposed to improper chemical wash. Observed condiments stored in unapproved dispensers. Observed food contaminated by unsanitized equipment. Raw animal food not properly separated from ready-to-eat food. -contamination, equipment, personnel, storage No monitoring of buffet/salad bar by employee trained in safe operating procedures. Observed lubricants improperly applied to food-contact surface. Observed employee reusing utensil to taste food. Observed cloth used as a food-contact surface. Observed employees using same utensil to handle raw and cooked product. Observed slash-resistant gloves contacting ready-to-eat food. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. Observed cloth gloves contacting ready-to-eat food. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.. tial for cross-contamination, storage practices, damaged food segregated Observed fish bait stored improperly. Damaged/spoiled/recalled food not properly segregated. s handled with minimum contact Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli paper Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Proc Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready e food dispensing utensils properly stored In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in-use utensil used with moist food not stored in running water of sufficient velocity. In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop with handle in contact with ice. ns with infections restricted Observed an excluded employee reinstated without written medical documentation and approval from the regulatory authority. Person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Employee did not report symptoms of a communicable disease to the person in charge. Observed employee who displays symptoms of a communicable disease handling food.

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Observed employee experiencing persistent sneezing, coughing, runny nose, working with food, equipment and/or utensils. Observed employee with open sores/cuts/burns handling food. Observed that a foodborne illness associated with bare-hand contact of ready-to-eat food in the establishment was caused by a Observed excluded employee working in the food service establishment. Observed a restricted employee reinstated without written medical documentation. Observed an employee under restriction working in unapproved area. Observed employee under restriction working in food preparation. Observed an employee working who is jaundiced. Observed an excluded/restricted jaundiced employee reinstated without written medical documentation. Person in charge does not require employees to report symptoms of communicable disease. s washed and clean, good hygenic practices (observed), alternative operation plan Observed food employee handling support animal then engage in food preparation, handle clean equipment or utensils, or touc Observed hand wash sink used for purpose other than washing hands. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Observed establishment utilizing time as a public health control without having written procedures. Observed an employee dumping mop water in the handwash sink. Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch u Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unw Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food pr Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, Observed employee improperly washing hands. Observed employee dry hands on clothes/apron after washing. Observed empolyee wash hands with no hot water. Observed employee wash hands with no soap. Observed food employee with dirty hands or arms. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative O Observed an employee dumping mop water in the three-compartment sink. Observed bare hand contact with ready-to-eat food while the establishment is under foodborne illness investigation. Observed an employee with long fingernails working with exposed food. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Alternative Operating Procedure does not contain a component that identifies the specific work area, employee position, food p Alternative Operating Procedure does not require identified employees to receive profesional hygiene training prior to any food Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical han Alternative Operating Procedure does not include provision for an effective way to monitor employees to verify compliance with Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand Alternative Operating Procedure does not include provision requiring the verification of the employee health status, exclusions a Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. r hygenic practices, eating/drinking/smoking (evidence) Observed employee eating while preparing food. Observed employee eating in a food preparation or other restricted area. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. Observed evidence of employee smoking in food preparation or other non-designated area. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. clothes, hair restraints Observed employee with soiled clothing. Observed employee with ineffective hair restraint.

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Observed employee with no hair restraint. Observed employee with no beard guard/restraint. contact surfaces designed, constructed, maintained, installed, located Observed vending machine without proper vending stage closure. Observed copper or copper alloys in contact with foods with a pH below 6. Observed galvanized metal in contact with acidic foods. Observed "V" type threads used in food-contact surfaces for other than hot oil cooking or filtering equipment. Observed nonfood-grade lubricant in use on food-contact surfaces. Clean in place equipment does not meet the required cleanability construction characteristics. Hot oil filtering equipment does not meet the construction requirements. Water filter not constructed of approved materials. Water filter not designed to facilitate disassembly for periodic servicing and cleaning. Water filter not located to facilitate disassembly for periodic servicing and cleaning. Observed nonstick kitchenware used without utilizing nonscoring or nonscratching utensils and cleaning aids. Observed vending machine that does not have tight-fitting doors. Cover for equipment not designed to provide protection from contamination. Observed lubricant leaking from equipment onto food-contact surface. Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Condenser unit not separated from food storage area. In-use microwave oven not meeting mandated safety requirements. Observed molluscan shellfish tank improperly operated. Single-service containers not constructed with the required characteristics. Serving utensils not provided at a self-service buffet. Observed molluscan or crustacean shell being re-used. Can opener blade not readily removable for cleaning or replacement. Observed vending machine can opener not protected from contamination. Fixed equipment does not allow enough space for cleaning above, below, and on the sides of the equipment. Observed table-mounted equipment that is not easily movable, not sealed to table or has legs that provide less than a 4-inch cl Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment. Water treatment device has not been inspected or serviced according to manufacturer's instructions. Beverage tubing/cold plate not separated from stored ice. Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Equipment or utensils not designed or constructed in a durable manner. Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed equipment in poor repair. Observe a vending machine dispensing potentially hazardous food that does not have an automatic shut off in the event of a po Observed ripped/worn tin foil used as shelf cover. Observed gaskets/seals on cold holding unit in poor repair. Observed cutting board grooved/pitted and no longer cleanable. Observed utensils in poor condition. Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. Observed bulk milk dispenser with dispensing tube improperly cut. Food-contact surface not smooth and easily cleanable. Observed mobile unit water tank constructed in nondurable manner. Observed lead in solder and flux in excess of acceptable level used as food-contact surface. Observed establishment using pewter alloy containing lead in excess of 0.05 percent as a food-contact surface. Observed improper use of cast iron. Observed establishment using items that exceed the maximum amount of lead allowed. Observed a multiuse food-contact surface with welds/joints that are not smooth. Multiuse food-contact surface not accessible for cleaning with use of common tools. Observed single-use containers (boxes and/or cans) reused for the storage of food. Observed a nonfood-grade basting brush used in food. Observed nonfood-grade containers used for food storage. Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.

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Can opener blade not kept sharp - observed metal shavings. ood contact surfaces designed, constructed, maintained, installed, located Vending machine constructed in a manner that does not allow easy movement or accessibility for cleaning. Temporary food service event unit lacks overhead protection when food is prepared or portioned. Theme park food cart with food and food-contact surfaces not protected from cross-contamination. Observed improper closures and/or deflectors on equipment openings. Kick plates not designed for easy accessibility and cleaning. Ventilation hood not designed to prevent grease or condensation from causing cross-contamination. For reporting purposes on Observed the distance between the filters and the cooking surface less than 18 inches. For reporting purposes only. Observed the distance between a charbroiler and the filters less than 4 feet. For reporting purposes only. Observed hood filters installed at less than a 45 degree angle from the horizontal. For reporting purposes only. Observed a hood filter that is not UL listed. For reporting purposes only. Observed work clothes and/or linens laundered on premises without a washer and dryer. Nonfood-contact equipment not designed and constructed in a durable manner. Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning a Fixed nonfood-contact equipment not installed to allow cleaning access. Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Floor-mounted nonfood-contact equipment is not easily movable and is not sealed to the floor or elevated to provide clearance Table-mounted nonfood-contact equipment is not installed to allow easy cleaning. Table-mounted nonfood-contact equipment is not easily movable or installed on legs of at least 4 inches. Insect control device used to electrocute or stun insects not designed to retain insect within the device. Observed insect control device installed over food preparation area. Hood filters/grease extractors not designed to be easily removable for cleaning. Hood filters are not easily accessible. For reporting purposes only. Hood filters not equipped with a drip tray. For reporting purposes only. Observed exhaust system operated with filters removed. For reporting purposes only. Observed the presence of mesh filters in a hood where grease laden vapors are produced. For reporting purposes only. Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Observed mop/service sink in disrepair. Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and eas Observed nonfood-contact equipment in poor repair Observed walk-in cooler gasket torn/in disrepair. Observed vending machine located such that the space around or under cannot be easily cleaned. Vending machine exterior construction not easily cleanable. Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorben Observed knife block in use to store knives. Obseved hood filters in disrepair. No mop sink or curbed cleaning facility provided. Hood drip tray not pitched to drain into metal container. For reporting purposes only. No metal container installed for catching grease from hood drip tray. For reporting purposes only. No heavy metal container provided for the removal of ash from solid fuel cooking equipment. For reporting purposes only. Observed hood filters installed horizontally, rather than vertically. For reporting purposes only. ashing facilities designed, constructed, operated Observed missing/inaccurate warewashing machine data plate. Observed warewashing machine missing baffles, curtains in wash/rinse tanks. Observed accumulation of debris in warewashing machine and associated equipment. No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Sanitizing solution not maintained clean. No cleaning agent provided in first compartment of sink. Observed accumulation of debris in three-compartment sink. Sink compartments too small to accommodate utensils or equipment. No three-compartment sink provided. Abrasives and detergents not removed during the rinse process.

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Observed improper use of detergent-sanitizer when there is no distinct water rinse. Soiled items not properly loaded into warewasher to expose all surfaces or allow drainage. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Drainboards or equivalent not large enough to accommodate all solied and/or cleaned items. Observed accumulation of debris on drainboards or equivalent. Observed equipment and utensils not rinsed between washing and sanitizing. Dishmachine cycle times/conveyor speed not correct per operating specifications. Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths. mometers, gauges, test kits provided Observed damaged/inaccurate thermometer at three-compartment sink utilizing hot water sanitization. No thermometer provided for three-compartment sink that utilizes hot water sanitization. Observed missing/inaccurate/damaged gauges on dishmachine. Observed lack of flow pressure measuring device on warewashing machine. Observed damaged thermometer provided on dishmachine. No thermometer provided on dishmachine. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Observed inoperable 1/4 IPS valve to check water pressure on dishmachine not containing its own pump. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. ushed, scraped, soaked Soiled items too large for warewasher or three-compartment sink not scrapped or rough cleaned to remove food particles. Dishware/utensils not soaked prior to being placed in sink/dishmachine. Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine. Observed old labels stuck to food containers after cleaning. Observed old food stuck to clean dishware/utensils. Soiled items too large for warewasher or three-compartment sink not disassembled as necessary to allow access of detergent , rinse water clean, proper temperature Hot water sanitizing warewasher water pressure not between 15 - 25 pounds per square inch. Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's spe Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. Rinse solution not clean. Wash solution not clean. zing Concentration Prep surface not sanitized after contamination and prior to use. Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010. Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. Equipment food-contact surfaces and utensils not sanitized. Food-contact surfaces and utensils not sanitized properly after cleaning. Sanitizer not used in accordance with the manufacturer's recommendations. Iodine sanitizer not at proper minimum strength for warewashing. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Chlorine sanitizer not at proper minimum strength for manual warewashing. Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine quaternary ammonium sanitizer not at proper minimum strength. zing Temperature Observed hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dis Iodine sanitizer not at proper temperature. Quaternary ammonium sanitizer not at proper temperature. Chlorine sanitizer solution not at proper temperature. g cloths clean, used properly, stored Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just fo

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Observed wet wiping cloth used to wipe tableware or carry-out containers. Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-serve and single-use Observed soiled dry wiping cloth in use. Wet wiping cloths not laundered daily. Observed wiping cloth used for food spills also used for other purposes. Observed dry wiping cloth used for raw animal food stored with cloths used for other purposes. Observed wet wiping cloth used for raw animal food stored in the same sanitizing solution as cloths used for other purposes. Clean wiping cloth not properly stored. Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wet wiping cloth not stored in sanitizing solution between uses. Multiuse disposable towel not discarded on a daily basis. Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed cleaned wiping cloth that has food debris/soil. Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Observed sponge used as a wiping cloth on a food-contact surface. Observed soiled wet wiping cloth in use with fresh solution. contact surfaces of equipment and utensils clean Abrasives and detergents not thoroughly rinsed from cooking equipment. Observed contamination of utensils or dispensing devices due to the improper process of refilling drinks. Observed refilling of customer's soiled plate. Observed presetting of unwrapped silverware. Exposed, unused utensils not removed when a consumer is seated. Observed cross-contamination caused by handling dirty tableware in consumer area and then handling clean tableware. Observed use of soiled customer utensils to provide second portions or refills. Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. Food-contact surfaces not cleaned after being contaminationed. Food-contact surfaces not cleaned between contact with different raw animal products. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Observed the use of an unclean thermometer. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Equipment in chilled room not cleaned often enough. Reach-in cooler not cleaned prior to accumulation of soil residue. Observed soiled reach-in cooler shelves. Observed soiled reach-in cooler gaskets. Observed soil residue in storage containers. Observed interior of microwave soiled. Observed buildup of slime in the interior of ice machine. Observed soil buildup inside ice bin. Observed encrusted material on can opener. Observed encrusted, soiled material on slicer. Observed buildup of slime on soda dispensing nozzles. Observed buildup of soiled material on mixer head. Observed buildup of soiled material on racks in the reach-in cooler. Observed food-contact surfaces encrusted with grease and/or soil deposits. Observed interior of reach-in cooler soiled with accumulation of food residue. od-contact surfaces clean Observed vending machine exterior soiled. Fogging device not maintained/cleaned as required. Observed build-up of grease on nonfood-contact surface. Observed build-up of mold-like substance on surface of nonfood-contact surface. Observed residue build-up on nonfood-contact surface. Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed gaskets with slimy/mold-like build-up.

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Observed soda gun holster with accumulated slime/debris. ge/handling of clean equipment, utensils Temporary event food establishment and vendors operating with inadequate spare preparation and serving utensils. Inadequate supply of sanitized covered or wrapped spare preparation or serving replacement utensils at theme park cart. Non-prewrapped utensils not properly presented. Observed unused and unprotected place settings left on table with seated customers reused for other customers. Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Equipment and utensils not properly air-dried. Observed clean equipment stored on floor. Observed utensils stored in crevices between equipment. Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. e-service items properly stored, handled, dispensed Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Unwrapped single-service utensils not presented so that only the handles are touched. Food establishment lacking the facilities for cleaning and sanitizing multiuse utensils and equipment not using single-use and s Observed single-service items stored on floor. Observed single-service articles improperly stored. Observed single-service articles stored without protection from contamination. e-service articles not re-used Observed take-home food container refilled with potentially hazardous food. Observed reuse of single-service articles. source safe, hot and cold under pressure Observed a mobile food dispensing vehicle using a commissary that does not have a potable water source. Water samples not submitted as required. Water supply does not meet the requirements of a public water supply. Cold water not provided/shut off at employee handwash sink. Observed theme park food cart that lacks hot and cold water offering more than prepackaged foods. Bottled water obtained from an unapproved source. Water system not properly disinfected prior to restarting service. Water does not meet National Primary Drinking Water regulations. Observed the use of steam containing unapproved additives. Ice used as food not made from drinking water . Nonpotable water used for the preparation of food. Water transported in unacceptable containers. Drinking water not obtained from an approved source. Self-closing metering faucet does not provide water for at least 15 seconds. No water system approval reports on-site. Hot water not provided/shut off at employee hand wash sink. Water pressure lacking at fixtures that require the use of water. Hot water supply not maintained during peak periods. ge and waste water disposed properly Establishment drainage system not designed and installed properly. Condensation or other drainage not disposed of according to law. Waste receptable not properly cleaned and/or the waste cleaning water improperly disposed. Mobile food dispensing vehicle commissary on municipal sewer not properly provided with liquid waste disposal facilities. Mobile food dispensing vehicle commissary service area on septic tank not provided with adequate liquid waste disposal facilitie Mobile food dispensing vehicle waste tank not thoroughly flushed during servicing. Vending machine handling liquid waste improperly. Observed cracked, broken or missing grease trap lid. Observed mobile food dispensing vehicle disposing liquid waste improperly. Observed sewage holding tank in mobile food dispensing vehicle less than 15 percent larger in capacity than the water supply t Observed sewage backing up through floor drains of establishment. Observed establishment operating with changed menu and/or increased seating without septic system approval for such chang

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Observed raw sewage on ground of establishment. Observed evidence of mop/cleaning waste water dumped onto ground. Observed liquid waste leakage from dumpster onto ground/dumpster pad. Observed sewage on ground from failed septic system. Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area. bing installed and maintained Mobile water tank not enclosed or sloped to drain properly. Observed toilet leaking. Observed water draining onto floor surface. Observed nonfood-grade hose conveying potable water. No mop/service sink installed/available at establishment. Plumbing improperly installed. Plumbing system improperly repaired. Plumbing system in disrepair. Faucet/handle missing at plumbing fixture. Water line from storage tank not properly constructed. Observed leaking pipe at plumbing fixture. Plumbing fixture (toilet, urinal, lavatory) not easily cleanable. Equipment compartment not equipped to properly drain accumulation of moisture. No cleaning access to grease trap. Observed waste line passing through ice machine. Observed waste line passing through ice storage bin. Waste line missing at soda gun holster. Drain cover(s) missing. -connection, back siphonage, backflow Water tank, pump and hoses not operated properly to prevent backflow and other contamination of the water supply. Vacuum breaker mising at hose bibb. Air gap not installed. Observed water tank, pump and hoses used for conveying water used for other purposes. Observed cross-connection between fresh water supply and waste water line. Observed backflow/backsiphonage device does not meet construction/installation/maintenance/inspection/testing standards pre Backflow device not located for convenient service or maintenance access. Water treatment device or backflow preventer not inspected and serviced according to manufacturer's recommendations. Water treatment device or backflow preventer service records not provided. Nonpotable water lines not identified to distinguish them from drinking water lines. Observed spray hose at dish sink lower than flood rim of sink. Carbonator backflow device not installed and no air gap is present. Carbonator backflow device not installed properly and no air gap is present. and handwashing facilities, number, convenient, designed, installed Observed vending machine without adequate handwashing facilities where employees service bulk food machines. Theme park cart has no adequate, conveniently located handwashing facility for employee use. Hand wash sink missing or inadequate on mobile food dispensing vehicle. Hand wash sink missing or inadequate on hot dog cart. Handwash sink missing at temporary food service event unit. Lavatories missing in or immediately adjacent to all bathrooms. Hand sink missing at dishwashing machine or area. Hand sink missing in food preparation room or area. Handwash sink not accessible for employee use at all times. Bathroom fixtures designed with non-readily cleanable design. Observed handwash aids at a non-handwash sink. Observed handwash sink used for purposes other than handwashing. Observed less than 1 handwash sink or number required by law for employees. Restroom fixtures missing. Restroom not within 300 feet of food establishment. Observed restroom access through a food storage, ware washing, or food preparation area.

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Sanitary facilities inadequate for employees and/or guests. Toilet rooms not conveniently located and accessible to employees. oom with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue Vending machine area not provided with individual towels where employees service bulk food machines. Observed bathroom doors left open other than during cleaning or maintenance. Lack of signage properly designating bathrooms. Bathroom not enclosed with tight-fitting, self-closing doors. Observed bathroom facility in disrepair. Observed missing partition and/or door for bathroom with more than 1 toilet facility. Observed bathroom facility not clean. No waste receptacle provided at handwash lavatory with disposable towels. Waste receptacle not constructed of easily cleanable material. Covered waste receptacle not provided in women's bathroom. Lack of toilet tissue at each toilet. Vending machine area not provided with soap at handwash facilities for employees servicing bulk food machines. Unapproved hand sanitizer in use. Observed hand sanitizer applied to unclean hands. No handwashing sign provided at a handsink used by food employees. Hand wash sink lacking proper hand drying provisions. Handwashing cleanser lacking at handwashing lavatory. Theme park cart not provided with adequate, approved handwashing facilities. Theme park cart not provided with adequate sanitary towels or other approved hand drying device. Handwashing supplies not provided at temporary food service event unit. Chemical hand dip not maintained clean or at proper strength. Observed objectionable odors in bathroom. Observed toilet functioning improperly. Toilet partition lacking to partially conceal occupant from outside view. Toilet stall door or partition missing for bathroom with more than 1 toilet facility. iners covered, adequate number, insect and rodent proof, emptied at proper intervals, clean No cleaning implements provided for trash/garbage receptacles. Observed cardboard box used as garbage container. Observed indoor garbage storage area in disrepair. Refuse removed in receptacles/vehicles that are not operated/maintained properly. Indoor garbage storage area lacking adequate capacity. Inadequate number of trash receptacles in establishment. Observed improper cleaning of receptacles causing possible cross-contamination. Observed dumpster/cans improperly located. Garbage in receptacles not protected from insects and rodents. Observed inside/outside of dumpster not clean. Missing drain plug at dumpster. Observed dumpster rusted out on bottom. Observed non-bagged garbage in dumpster. Observed dumpster overflowing garbage. Observed garbage can lid open. Observed open dumpster lid. Mobile food dispensing vehicle with inadequate garbage disposal facility. Mobile food dispensing vehicle commissary with inadequate garbage disposal facilities. Observed vending machine with an internal refuse receptacle. Solid waste disposed in a landfill/incinerator that is not operated properly. Improper location of garbage disposal area. Observed recycle dumpster containing wet garbage. de storage area clean, enclosure properly constructed Outdoor refuse area not curbed and graded to drain. Dumpster not on proper pad. Garbage receptacle improperly stored outside.

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Garbage enclosure not properly constructed. Garbage enclosure not easily cleanable. Garbage storage area insufficient in capacity. Garbage enclosure area in disrepair. Observed unnecessary items stored in garbage enclosure. Observed grease on the ground and/or pad around grease receptacle. Observed garbage on the ground and/or pad around dumpster. nce of insects/rodents. Animals prohibited Observed non-service animals in the food establishment or on premises. Observed improper storage of live or dead fish bait. Observed dead roaches on premises. Observed rodent activity as evidenced by rodent droppings found. Observed roach activity as evidenced by live roaches found Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed small flying insects in bar area. Observed live flies in kitchen. Observed the presence of insects, rodents, or other pests. openings protected from insects, rodent-proof Observed exterior construction of vending machine that allows the entrance of insects or rodents. Outer doors of establishment with greater than 50 seats not opening outward. For reporting purposes only. Outer openings not protected with self-closing doors. Outer openings of establishment cannot be properly sealed when not in operation. Outer openings not protected and vermin and/or environmental cross-contamination present. Vending machine door and panel access openings not tight-fitting and/or gasketed. Vending machine ventilation openings not effectively screened. Observed vending machine location that creates an insect or rodent harborage. Observed temporary event of 4 - 30 days where the food preparation area is not protected from the entrance of flying insects an Observed mobile food dispensing vehicle service opening larger than necessary and/or not kept closed except during food serv Theme park cart storage cabinet not of closed construction. Perimeter walls and roofs do not effectively protect establishment against cross-contamination. Screening is not 16-mesh to the inch. Observed screen in window torn/in poor repair. Observed screen in door torn/in poor repair. s properly constructed, clean, drained, coved Physical facilities not cleaned when the least amount of food is exposed. Outdoor walking and driving areas not properly finished and maintained. Exterior walking and driving surfaces not graded to drain. Observed utility lines are unneccessarily exposed. Observed utility lines preventing proper floor cleaning. Observed exposed utility lines and pipes installed horizontally on the floor. Observed carpeting installed in an improper location. Observed floor and wall junctures not coved. Bathroom floors not in good condition. Observed worn, torn and/or soiled floors/carpeting. Floors not maintained smooth and durable. Floors not constructed easily cleanable. Observed grease accumulated under cooking equipment. Observed grease accumulated on kitchen floor. Observed food debris accumulated on kitchen floor. Vending machine placed on a floor that is not easily cleanable and is not kept clean or in good repair. Mobile food dispensing vehicle servicing area is not constructed of smooth, nonabsorbent material. Mobile food dispensing vehicle servicing area not maintained in good repair. Floors cleaned with improper dustless cleaning materials. Dustless cleaning methods not utilized. Mats and duckboards not removable or easily cleanable.

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Observed floor area(s) covered with standing water. , ceilings, and attached equipment, constructed, clean Ceiling tile missing. Observed hole in wall. Observed wall in disrepair. Observed wall soiled with accumulated black debris in dishwashing area. Observed wall soiled with accumulated food debris. Observed wall soiled with accumulated grease. Observed wall soiled with accumulated dust. Observed attached equipment soiled with accumulated food debris. Wall not smooth and easily cleanable. Observed attached equipment soiled with accumulated grease. Observed attached equipment soiled with accumulated dust. Ceiling not smooth and easily cleanable. Observed hole in ceiling. Observed ceiling in disrepair. Observed ceiling soiled with accumulated food debris. Observed ceiling soiled with accumulated grease. Observed ceiling soiled with accumulated dust. Observed dusty ceiling tiles and/or air conditioning vent covers. Observed moldy ceiling tiles and/or air conditioning vent covers. Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purpo Observed wall and/or ceiling obstructed with exposed utility lines. ng provided as required. Fixtures shielded Immediate area around vending machine with insufficient lighting. Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and ute Ten (10) foot-candles of light at least 30 inches from floor not provided in dining areas during cleaning. Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Heat lamp lacking a proper shield. Lights missing the proper shield, sleeve coatings or covers. Unapproved flood light in hood system. Unapproved flood light used in heating lamp. Light not functioning. Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Twenty (20) foot-candles of light not provided in bathroom area. Twenty (20) foot-candles of light not provided at food buffet or salad bar. Twenty (20) foot-candles of light not provided where fresh produce or packaged foods are sold or consumed. Twenty (20) foot-candles of light not provided inside equipment where food is stored. s and equipment - vented as required Observed fuel-burning, wick-type, unvented space heater in use. Ventilation does not meet mechanical code per local building official. Exhaust system off during the operation of cooking equipment. For reporting purposes only. Exhaust fan inoperable in bathroom. Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only. Ventilation inadequate as evidenced by excessive steam, vapors in kitchen. Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Ventilation system inadequate as evidenced by condensation on walls/ceiling. Solid fuel cooking equipment not under a separate exhaust hood from other cooking equipment which requires a fire suppressi oyee lockers provided and used clean No suitable facilities provided to store employee clothing and other possessions. Dressing and/or locker areas not clean and orderly or used as needed. Employee lockers improperly located. Observed personal care item stored with food. items properly stored

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Poisonous or toxic items displayed improperly. Observed toxic item stored by food. First aid supplies improperly stored. Observed toxic item on premise that is not required for the operation of establishment. Observed toxic container reused for food storage. Observed medicine present that is not necessary for the health of employees. Observed container of medicine improperly stored. Observed toxic item stored by utensils. Observed toxic item stored in food preparation area. Observed toxic item improperly stored. items labeled and used properly Observed sanitizing solution exceeding the maximum concentration allowed. Observed pesticide-emitting strip present in food prep area. Observed unlabeled spray bottle. Observed tracking powder present in food prep area. Observed drying agent in use with improper content. Observed rodent bait displayed improperly. First aid supplies improperly labeled. Medicine not labeled properly. Insecticide/rodenticide use not in compliance with regulations. Pesticide use not in accordance with manufacturer's directions. Unlabeled toxic container does not bear the manufacturer's label. ses maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized p Improper storage in electrical room. Walking or driving surfaces not maintained. Wet mop not hung to dry. Improper storage in meter room. Observed storage of maintenance tools in areas that may result in cross-contamination. Observed improper storage of maintenance tools that interferes with cleaning. Observed building components, attachments or fixtures in poor repair. Observed unclean building components, attachments or fixtures. Observed improper storage in boiler room. Observed unnecessary persons in the food preparation, food storage, or warewashing area. Observed unnecessary items on the premise. lete separation from living/sleeping area, laundry Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-clos Observed private home/living/sleeping area used to conduct food operation. Observed laundry facilities used to launder items other than those used in the operation of the establishment. Observed linens other than wiping cloths not mechanically washed. Washer/dryer improperly located where there is exposed food, equipment, utensils, linens, or unwrapped single-use and single Washer/dryer not protected from contamination. and soiled linen segregated and properly stored Observed employee re-using food containers lined with linen/napkin. Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Cloth gloves not laundered between uses with different raw animal food. Linens that do not directly contact food not laundered as necessary. Observed clean linens soiled with food residue. Clean clothes and linen not properly stored in clean dry place until used. Observed clean linens stored in improper location. xtinguishers - proper and sufficient Fire alarm system not installed with more than 300 occupant load. Notified Fire AHJ. For reporting purposes only. Sprinkler head spray pattern obstructed. For reporting purposes only. Observed clearance between sprinkler head and top of storage less than 18 inches. For reporting purposes only. Hood suppression system does not activate/is not connected to the fire alarm signaling system. Notified Fire AHJ. For reportin No 10-gallon container of water provided for the protection of solid fuel cooking equipment with a fire box of five cubic feet or le

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No hose provided for the protection of solid fuel cooking equipment with a fire box exceeding five cubic feet. For reporting purp Observed misalignment of hood suppression system nozzles. For reporting purposes only. Pull station for fire suppression system not located in path of egress. Notified Fire AHJ. For reporting purposes only. Pull station for fire suppression system not properly identified/labeled. For reporting purposes only. Pull station for fire suppression system inaccessible. For reporting purposes only. Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting pu Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only. No proof of hood cleaning performed by cleaning service. For reporting purposes only. Lack of placard indicating the hood suppression system should be activated prior to the use of a portable extinguisher. For repo No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of t No 10BC portable fire extinguisher provided for mobile kitchen/catering vehicle containing hot plates or other cooking equipmen No 10BC portable extinguisher on mobile food dispensing vehicle. For reporting purposes only. Portable extinguisher inaccessible on mobile food dispensing vehicle. For reporting purposes only. Mobile food dispensing vehicle portable fire extinguisher located next to fuel supply/power source. For reporting purposes only. Mobile food dispensing vehicle portable fire extinguisher not easily accessible. For reporting purposes only. Temporary food service event unit lacking portable extinguisher. For reporting purposes only. Portable fire extinguisher(s) obstructed from view. For reporting purposes only. Fire alarm system not tested/inspected annually. For reporting purposes only. Portable fire extinguisher in a locked cabinet with no means of access. For reporting purposes only. No 2A10BC portable fire extinguisher installed for an ordinary hazard. For reporting purposes only. Travel distance to an ABC portable fire extinguisher exceeds 75 feet. For reporting purposes only. Portable fire extinguisher blocked/not easily accessible.For reporting purposes only. 40BC fire extinguisher not located within 30 feet of high hazard cooking area (for suppression system/equipment installed prior Class K portable fire extinguisher not within 30 feet of high hazard cooking area. For reporting purposes only. No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after J Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. No Fuel/power source to all cooking equipment does not automatically shut off when fire suppression system activated. Notified F Current hood suppression system report lists violations. Notified Fire AHJ. For reporting purposes only. Fire alarm control panel has no tag/tag not for most recent service, repair, test or inspection. For reporting purposes only. No current hood fire suppression system inspection report available. For reporting purposes only. Hood suppression system tag out-of-date. For reporting purposes only. Portable fire extinguisher missing from designated location. For reporting purposes only. Portable fire extinguisher not fully charged. For reporting purposes only. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For Portable fire extinguisher with no approved inspection tag. For reporting purposes only. Portable fire extinguisher tag out-of-date. For reporting purposes only. Inadequate number of spare fire sprinkler heads or wrench. For reporting purposes only. Observed leaking fire sprinkler head. For reporting purposes only. Observed painted/rusted fire sprinkler head. For reporting purposes only. Fire sprinkler system not inspected annually. For reporting purposes only. No fire sprinkler system inspection report available. For reporting purposes only. Fire alarm system inspection records not maintained. For reporting purposes only. g System - adequate, good repair Emergency lighting does not activate automatically when normal lighting interrupted. For reporting purposes only. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. Exit doors do not open outward (occupant load of 50 or more). Notified Fire AHJ. For reporting purposes only. Observed drapes/hangings obscuring exit door. For reporting purposes only. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Exits not remotely located. Notified Fire AHJ. For reporting purposes only. Exit signs missing. For reporting purposes only. Exit signs not visible from any direction. For reporting purposes only. Exit signs not properly illuminated. For reporting purposes only. Emergency lighting illumination not provided for at least 1.5 hours during failure of normal lighting. For reporting purposes only. Observed emergency lighting test delay of more than 10 seconds. For reporting purposes only. Emergency lighting illumination insufficient. For reporting purposes only.

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Emergency light does not function when tested. For reporting purposes only. Emergency lighting not provided. Notified Fire AHJ. For reporting purposes only. Observed insufficient number of exits for occupancy load. Notified Fire AHJ. For reporting purposes only. Observed a mirror installed on or adjacent to an exit door. For reporting purposes only. Observed required exit for public through high hazard area. Notified Fire AHJ. For reporting purposes only. ical wiring - adequate, good repair Unapproved pull cord in bathroom. For reporting purposes only. Observed circuit breaker taped open. For reporting purposes only. Observed unused opening in panel box unprotected. For reporting purposes only. Observed frayed/spliced electrical wires. For reporting purposes only. Observed a splitter/multi-plug adapter in use. For reporting purposes only. Observed extension cord in use for non-temporary period. For reporting purposes only. Observed scorch marks around electrical outlet. For reporting purposes only. Observed electrical wiring in disrepair. For reporting purposes only. Observed electrical or other service connection through exterior vending machine wall unsealed. For reporting purposes only. Vending machine utility connection not made in a manner to discourage unintentional disconnections. For reporting purposes o Insufficient number of electrical outlets provided. For reporting purposes only. No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only. Circuit breaker box blocked and/or inaccessible. For reporting purposes only. Insufficient space around electrical equipment to permit ready and safe operation of such equipment. For reporting purposes on Observed an uncovered electrical box. For reporting purposes only. Electrical outlet missing cover plate. For reporting purposes only. ppliances - properly installed, maintained Boiler certificate not posted in boiler room. For reporting purposes only. Observed LP-gas tanks improperly installed on mobile food dispensing vehicle. For reporting purposes only. Observed LP-gas tank/valves/connections on mobile food dispensing vehicle subject to damage from accidental contact with s Observed LP-gas tank on mobile food dispensing vehicle mounted outside the bumper. For reporting purposes only. Observed unprotected gas meter subject to vehicle damage. For reporting purposes only. Observed a gas appliance without proper venting. For reporting purposes only. Observed gas venting in disrepair. For reporting purposes only. LP-gas tanks not protected from vehicle damage. For reporting purposes only. No shutoff valve to gas appliances installed on mobile food dispensing vehicle. For reporting purposes only. Gas appliance lacking seal (AGA/UL, etc.). For reporting purposes only. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. No current boiler certification provided/available. For reporting purposes only. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. Vending machine LP-gas fuel line not protected. For reporting purposes only. Observed theme park cart operating indoors with a 20-pound LP-gas tank. For reporting purposes only. Observed mobile food dispensing vehicle equipped with LP-gas operating indoors. For reporting purposes only. Observed mobile food dispensing vehicle that is not in use but does not have the gas supply shut off at the tank. For reporting p Observed LP-gas tank on mobile food dispensing vehicle mounted below the structure of the vehicle. For reporting purposes on Mobile food dispensing vehicle lacking a two-stage regulator on the LP-gas line. For reporting purposes only. Observed loose/unsecured LP-gas tank on mobile food dispensing vehicle. For reporting purposes only. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Carbon monoxide sensor device in a gas boiler room does not bear the label of a nationally recognized testing laboratory. Carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms is not integrated mable/combustible materials - properly stored Observed matches stored near solid fuel appliance. For reporting purposes only. Observed gas-powered equipment containing more than 5 gallons of gas stored inside the establishment. For reporting purpos Observed gasoline cans larger than 5 gallons stored on premises. For reporting purposes only. Observed flammable material stored in an unapproved container. For reporting purposes only. Flammable/combustible liquid used to ignite solid fuel. For reporting purposes only. Observed flammable material stored around water heater. For reporting purposes only. Observed flammable material stored near fuse box/electric meter room. For reporting purposes only. Observed flammables and debris stored in attic. For reporting purposes only.

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Observed flammables and debris stored in boiler room. For reporting purposes only. Observed flammables and debris stored in meter room. For reporting purposes only. Observed flammables and debris stored in laundry room. For reporting purposes only. Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. nt license properly displayed Hotel and Restaurant license decal not displayed on vending machine. Hotel and Restaurant license decal not displayed on theme park cart. Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high a License expired more than 30 days, but not more than 60 days, after expiration date. License expired within 30 days after expiration date. Observed incorrect information on Hotel and Restaurant license. Establishment operating without a current Hotel and Restaurant license. Hotel and Restaurant license not properly displayed. conditions sanitary and safe operation Observed establishment operating after an emergency without notifying the division. Theme park cart has no commissary within the theme park or entertainment complex. Mobile food dispensing vehicle operating from an unapproved commissary. Mobile food dispensing vehicle not reporting to commmissary as required. Service area of commissary not properly physically separated. Observed a mobile food dispensing vehicle connected to utilities on more than a temporary basis. Operator of a commissary does not maintain a daily registry. Commissary operator not verifying mobile food dispensing vehicle license. Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requiremen Interference/obstruction with the inspector's right of entry and access at any reasonable time. Carbon dioxide/helium tanks not adequately secured. Establishment rules not written in English. No Heimlich maneuver sign posted. No boiler report posted in boiler room. No current boiler certification provided/available. No plan review submitted and renovations in progress. No copy of latest inspection report. Rules of establishment not posted prominently. Mobile cleaning unit has not undergone plan review. Mobile cleaning unit not properly operated or equipped. Theme park cart is not serviced by the mobile cleaning unit at least once per week. Theme park cart not cleaned and serviced at least once daily. Theme park cart does not operate within 300 feet of its support facility. Operator of theme park food cart failed to notify the division of changes in the number of carts. Mobile food dispensing vehicle providing seating for customers without proper restroom support. Observed a minor working in a hazardous/restricted area. Observed a minor working with hazardous equipment/ladder. Observed no child labor law poster. Misleading statements published or advertised relating to food/beverage Identity of food or food product misrepresented. Observed misrepresentation of a fruit or fruit juice. management certification valid Manager lacking proof of Food Manager Certification. Certified Food Manager failed to verify employee health, exclusions or restrictions. Person in charge failed to insure consumer notification on use of clean buffet plates. Observed person in charge allowing entry of unauthorized persons in kitchen. Person in charge failed to insure proper handwashing by employees. Food Manager Certification not from approved provider. No Certified Food Manager for establishment. No list of certified food service managers available at the establishment.

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No currently certified food service manager on duty with four or more employees engaged in food preparation. Food Service Manager not certified after 30 days of employment. Certified Food Manager unable to answer basic Food Code questions. No person in charge of establishment. Person in charge allowing food operations to occur in a private home. Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code. Person in charge failed to insure that food is from an approved source. Person in charge failed to insure that employees properly cook food. Person in charge failed to insure proper cooling. Person in charge failed to insure employees are properly sanitizing equipment. Observed expired Food Manager Certification. Manager lacking proof of Food Manager Certification and no one certifed at this location. oyee training validation No professional hygiene and/or foodborne illness training provided. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code re Employee not familiar with the Heimlich maneuver. Employees have not received training related to their assigned duties. Employees identified in the Alternative Operating Procedure (AOP) have not received professional hygiene training. Employees not informed of acceptable sanitary practices. Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. No proof of required employee training provided. All public food service establishments must provide the division with proof of e a Clean Indoor Air Act Owner has not developed and implemented a policy regarding smoking prohibitions. Smoking not permitted signs have letters that are not reasonably sized. Areas that previously required the posting of a smoking sign have not posted a smoking not permitted sign. Observed smoking in an enclosed indoor workplace. matic Gratuity Notice Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. of Chapter 509, Florida Statutes, available (no longer used)

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REF_TEXT

3-202.14(D) FC: Cheese shall be obtained pasteurized unless alternative procedures to pasteurization are specified in the CFR 3-202.14(B) FC: (B) Fluid and dry milk and milk products complying with grade A standards as specified in law shall be obtaine 3-202.14(A) FC: Liquid, frozen, and dry eggs and egg products shall be obtained pasteurized. 3-201.14 FC: (A) FISH that are received for sale or service shall be: (1) Commercially and legally caught or harvested; or (2) A 3-201.14 FC: (A) FISH that are received for sale or service shall be: (1) Commercially and legally caught or harvested; or (2) A 3-201.14 FC: (A) FISH that are received for sale or service shall be: (1) Commercially and legally caught or harvested; or (2) A 3-201.13 FC: Fluid milk and milk products shall be obtained from sources that comply with grade a standards as specified in la 3-201.16(A) FC: (A) Mushroom species picked in the wild shall be obtained from sources where each mushroom is individually 3-201.13 FC: Fluid milk and milk products shall be obtained from sources that comply with grade a standards as specified in la 3-201.11(A) FC: (A) FOOD shall be obtained from sources that comply with LAW. 3-201.11(B) FC: (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTAB 3-201.17(A)(1) FC: (A) If game animals are received for sale or service they shall be: (1) Commercially raised for food and: (a 3-201.17(A)(2) FC: (2) Under a voluntary inspection program administered by the USDA for game animals such as exotic anim 3-201.17(A)(3) FC: (3) As allowed by law, for wild game animals that are live-caught: (a) Under a routine inspection program c 3-201.17(A)(4) FC: If game animals are received for sale or service they shall be: (4) As ALLOWED by LAW, for field-dressed 3-201.17(B) FC: (B) A game animal may not be received for sale or service if it is a species of wildlife that is listed in 50 CFR 1

3-501.18(B) FC: (B) Refrigerated, ready-to-eat, potentially hazardous food prepared in a food establishment and dispensed thr 3-501.18(A) FC: (A) A food specified in Paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds either of the tempera 3-701.11(C) FC: Ready-to-eat food that may have been contaminated by an employee who has been restricted or excluded as 3-701.11(D) FC: (D) Food that is contaminated by food employees, consumers, or other persons through contact with their han 3-302.13 FC: Pasteurized eggs or egg products shall be substituted for raw shell eggs in the preparation of FOODS such as C 3-701.11(B) FC: (B) Food that is not from an approved source as specified under § 3-201.11 through .17 shall be discarded. 3-302.15(A) FC: (A) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants bef 3-202.19 FC: When received by a FOOD ESTABLISHMENT, SHELLSTOCK shall be reasonably free of mud, dead shellfish, a 3-501.19(A)(3) FC: Time as a Public Health Control. (A) Except as specified under paragraph (B) of this section, if time only, r 3-501.19(A)(3) FC: Time as a Public Health Control. (A) Except as specified under paragraph (B) of this section, if time only, r 3-701.11(A) FC: (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under Section 3-101.11 s 3-202.13 FC: Shell eggs shall be received clean and sound and may not exceed the restricted egg tolerances for U.S. Consum 3-601.12 FC: (A) FOOD shall be offered for human consumption in a way that does not mislead or misinform the CONSUMER 3-701.11(A) FC: (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under Section 3-101.11 s 61C-4.010(2) FAC: (2) Examination and Condemnation of Food -- food may be examined by division personnel as often as ne 61C-4.010(2) FAC: (2) Examination and Condemnation of Food -- food may be examined by division personnel as often as ne 3-302.14(B) FC: (B) A FOOD EMPLOYEE may not: (1) Apply sulfiting agents to fresh fruits and vegetables intended for raw c 3-202.12 FC: Food may not contain unapproved food additives or additives that exceed amounts specified in 21 CFR 170-180 3-302.14(A) FC: (A) FOOD shall be protected from contamination that may result from the addition of, as specified in Section 3 3-501.18(A) FC: (A) A food specified in Paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds either of the tempera 3-501.18(A) FC: (A) A food specified in Paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds either of the tempera 3-501.18(A) FC: (A) A food specified in Paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds either of the tempera 3-402.11 FC: Parasite Destruction. (A) Except as specified in Paragraph (B) of this section, before service or sale in READY-T 3-501.18(A) FC: (A) A food specified in Paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds either of the tempera 3-701.11(A) FC: (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under Section 3-101.11 s 3-202.13 FC: Shell eggs shall be received clean and sound and may not exceed the restricted egg tolerances for U.S. Consum

3-305.13 FC: Vended POTENTIALLY HAZARDOUS FOOD, Original Container. POTENTIALLY HAZARDOUS FOOD dispens 3-502.12(C) FC: (C) Except for FISH that is frozen before, during, and after PACKAGING, a FOOD ESTABLISHMENT may no 3-601.11 FC: Standards of Identity. PACKAGED FOODS shall comply with standard of identity requirements in 21 CFR 131 3-602.12(B) FC: (B) FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altere 3-501.17(A) FC: (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food 3-501.17(F) FC: (F) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-ea 3-501.17(B) FC: (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazard 3-501.17(B) FC: (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazard 3-602.11(B) FC: (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an ade

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3-602.11(C) FC: (C) Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following info

64D-3.040(8) FAC: (8) All food service establishments serving raw oysters shall display, either on menus, table placards, or els 3-502.12(B) FC: (B) A food establishment that packages food using a reduced oxygen packaging method and Clostridium botu

3-603.11 FC: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens 3-202.18 FC: (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affix 3-203.12(B) FC: (B) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock t 3-203.11 FC: MOLLUSCAN SHELLFISH, Original Container. (A) Except as specified in Paragraphs (B) and (C) of this section 3-203.12(B) FC: (B) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock t 3-202.17(A) FC: (A) Raw SHUCKED SHELLFISH shall be obtained in nonreturnable packages which bear a legible label that i 3-202.18 FC: (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affix 3-201.11(E) FC: (E) Whole-muscle, intact beef steaks that are intended for consumption in an undercooked form without a con 3-602.11(A) FC and 61C-4.010(1)(c) FAC: Food packaged in a food establishment, shall be labeled as specified in law. Label 3-501.17(A) FC: (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food 3-502.12(A) FC: (A) Except for a food establishment that obtains a variance as specified under Section 3-502.11, a FOOD EST 3-501.19(A)(1) FC: (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperatu 3-201.11(C) FC: (C) Packaged food shall be labeled as specified in law, including 21 CFR 101 Food Labeling, 9 CFR 317 Labe 3-302.12 FC: FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOO 3-402.12 FC: Records, Creation and Retention. (A) Except as specified in Paragraph 3-402.11(B) and Paragraph (B) of this se 3-502.12(B)(3) FC: (B) A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING meth 3-502.12(B)(4) FC: (B) A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING meth 3-502.12(B)(5) FC: (B) A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING meth 3-502.12(B)(5) FC: (B) A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING meth 3-502.12(B)(5) FC: (B) A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING meth 3-502.12(B)(6) and (B)(7) FC: (B) A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKA vice, transport and cold holding 3-202.11(E) FC: (E) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received fr 3-501.12 FC: POTENTIALLY HAZARDOUS FOOD, SLACKING. Frozen POTENTIALLY HAZARDOUS FOOD that is SLACKE 3-501.11 FC: Stored frozen FOODS shall be maintained frozen. 3-202.11 FC: (A) Except as specified in Paragraph (B) of this section, refrigerated, potentially hazardous food shall be at a tem 3-202.11 FC: (A) Except as specified in Paragraph (B) of this section, refrigerated, potentially hazardous food shall be at a tem 3-501.16(B) FC: (B) Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equi 3-501.16(A) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specifi

3-202.11(D) FC: (D) Potentially hazardous food that is cooked to a temperature and for a time specified under Sections 3-401. 3-501.16 (A)(1) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as spe 3-501.16 (A)(1) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as spe 3-501.16 (A)(1) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as spe 3-501.16 (A)(1) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as spe

3-502.11 FC: A food establishment shall obtain a variance from the regulatory authority as specified in Section 8-103.10 and u 3-401.11(B) FC: (B) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, shall be cooked: 3-401.13 FC: Plant Food Cooking for Hot Holding. Fruits and vegetables that are cooked for hot holding shall be cooked to a t 3-401.11(A)(3) FC: (A) Except as specified under Paragraph (B) and in Paragraphs (C) and (D) of this section, raw animal FOO 3-401.11(A)(3) FC: (A) Except as specified under Paragraph (B) and in Paragraphs (C) and (D) of this section, raw animal FOO 3-401.11(A)(2) FC: (A) Except as specified under Paragraph (B) and in Paragraphs (C) and (D) of this section, raw animal FOO 3-401.11(A)(2) FC: (A) Except as specified under Paragraph (B) and in Paragraphs (C) and (D) of this section, raw animal FOO 3-401.11(A)(1) FC: (A) Except as specified under Paragraph (B) and in Paragraphs (C) and (D) of this section, raw animal FOO 3-403.11(D) FC: (D) Reheating for hot holding shall be done rapidly and the time the food is between the temperature specified 3-403.11(A) FC: (A) Except as specified under Paragraphs (B) and (C) and in Paragraph (E) of this section, potentially hazardo 3-403.11(C) FC: (C) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact 3-403.11(B) FC: (B) Except as specified under Paragraph (C) of this section, potentially hazardous food reheated in a microwa 3-403.11(B) FC: (B) Except as specified under Paragraph (C) of this section, potentially hazardous food reheated in a microwa 3-401.12 FC: Microwave Cooking. Raw animal foods cooked in a microwave oven shall be: (A) Rotated or stirred throughout

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3-401.12 FC: Microwave Cooking. Raw animal foods cooked in a microwave oven shall be: (A) Rotated or stirred throughout 3-401.11(C) FC: (C) A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat

3-501.15 FC: Cooling Methods. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specif 3-501.14(B) FC: (B) Potentially hazardous food shall be cooled within 4 hours to 41 degrees Fahrenheit or less, if prepared fro 3-501.14(D) FC: Cooling. (D) Raw shell eggs shall be received as specified under Paragraph 3-202.11(C) and immediately pla 3-501.14(C) FC: (C) Except as specified in Paragraph (D) of this section, a potentially hazardous food received in compliance 3-501.14(A) FC: (A) Cooked potentially hazardous food shall be cooled: (1) Within 2 hours, from 135 degrees Fahrenheit to 70 3-501.14(A) FC: (A) Cooked potentially hazardous food shall be cooled: (1) Within 2 hours, from 135 degrees Fahrenheit to 70 4-301.11 FC: 4-301.11 FC: 4-301.11 FC: 4-301.11 FC:

Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot

4-201.12 FC: FOOD TEMPERATURE MEASURING DEVICES may not have sensors or stems constructed of glass, except th 4-203.12 FC: (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in 4-302.12 FC: FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring att 4-204.112 FC: (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall b 4-203.12 FC: (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in 4-203.11 FC: (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius a 4-502.11(B) FC: FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's speci 4-302.12 FC: FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring att 4-204.112 FC: (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall b 2-103.11(E), (F) and (G) FC: Person in Charge. The person in charge shall ensure that: (E) Employees are visibly observing 3-501.13 FC: 3-501.13 FC: 3-501.13 FC: 3-501.13 FC: 3-501.13 FC: Thawing. Thawing. Thawing. Thawing. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed:

(A) U (A) U (A) U (A) U (A) U

3-306.14 FC: Returned FOOD and Reservice of Food. (A) Except as specified in Paragraph (B) of this section, after being ser 3-306.14 FC: Returned FOOD and Reservice of Food. (A) Except as specified in Paragraph (B) of this section, after being ser 3-306.14 FC: Returned FOOD and Reservice of Food. (A) Except as specified in Paragraph (B) of this section, after being ser 3-306.14 FC: Returned FOOD and Reservice of Food. (A) Except as specified in Paragraph (B) of this section, after being ser 3-306.14 FC: Returned FOOD and Reservice of Food. (A) Except as specified in Paragraph (B) of this section, after being ser 3-306.14 FC: Returned FOOD and Reservice of Food. (A) Except as specified in Paragraph (B) of this section, after being ser 3-306.14 FC: Returned FOOD and Reservice of Food. (A) Except as specified in Paragraph (B) of this section, after being ser 3-306.14 FC: Returned FOOD and Reservice of Food. (A) Except as specified in Paragraph (B) of this section, after being ser transportation 61C-4.020(4) FAC: Door and panel access openings to product and container storage spaces shall be tight fitting and, if neces 61C-4.0161(7)(b) FAC: (7) If a theme park has a servicing area to support its theme park food carts which meets the sanitation 3-302.11(A)(5) FC: (A) FOOD shall be protected from cross contamination by: (5) Cleaning HERMETICALLY SEALED CONT 3-302.11(A)(8) FC: (A) FOOD shall be protected from cross contamination by: (8) Separating fruits and vegetables, before the 3-302.15 FC: (A) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before 3-306.13(B) FC: (B) CONSUMER self-service operations for READY-TO-EAT FOODS shall be provided with suitable UTENSI 3-305.14 FC: FOOD Preparation. During preparation, unPACKAGED FOOD shall be protected from environmental sources of 3-306.13(A) FC: (A) Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consume 3-302.11(A)(6) FC: (A) FOOD shall be protected from cross contamination by: (6) Protecting FOOD containers that are receiv 3-305.12 FC: Food Storage, Prohibited Areas. Food may not be stored: (A) In locker rooms; (B) In toilet rooms; (C) In dressin 3-303.11 FC: Ice Used as Exterior Coolant, Prohibited as Ingredient. After use as a medium for cooling the exterior surfaces o 3-303.12 FC: Storage or Display of FOOD in Contact with Water or Ice. (A) PACKAGED FOOD may not be stored in direct co 61C-4.0161(7)(a) FAC: (7) If a theme park has a servicing area to support its theme park food carts which meets the sanitation 61C-4.0161(7)(a) FAC: (7) If a theme park has a servicing area to support its theme park food carts which meets the sanitation

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3-305.11 FC: FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from 3-305.12 FC: FOOD Storage, Prohibited Areas. Food may not be stored: (A) In locker rooms; (B) In toilet rooms; (C) In dress 3-307.11 FC: Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a fac 3-307.11 FC: Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a fac 3-202.15 FC: PACKAGE Integrity. FOOD PACKAGES shall be in good condition and protect the integrity of the contents so th 3-306.11 FC: FOOD Display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, pe 3-306.11 FC: FOOD Display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, pe 3-302.11(A)(1) FC: (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during stora 3-302.11(A)(1) FC: (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during stora 3-302.11(A)(2) FC: (A) FOOD shall be protected from cross contamination. (2) Except when combined as ingredients, separa 61C-4.0161(7)(b) FAC: The ice shall be held in a way that protects it from contamination until dispensed. 3-302.11(A)(1) FC: (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during stora 3-302.11(A)(1) FC: (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during stora 3-305.11 FC: FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from 3-302.11(A)(4) FC: (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered c 61C-4.0161(7)(e) FAC: (7)(e) At the end of each period of operation, all foods and supplies shall be stored in the theme park's 61C-4.0161(3)(c) FAC: (3) Mobile food dispensing vehicles which limit the preparation of food to frankfurters only shall comply 61C-4.0161(3)(c) FAC: (3) Mobile food dispensing vehicles which limit the preparation of food to frankfurters only shall comply 3-302.15(B) and 7-204.12 FC: (B) Washing Fruits and Vegetables. Chemicals used to wash or peel raw, whole fruits and vege 3-306.12 FC: Condiments, Protection. (A) Condiments shall be protected from contamination by being kept in dispensers that 3-302.11(A)(3) FC: (A) FOOD shall be protected from cross contamination by: (3) Cleaning EQUIPMENT and UTENSILS as s 3-302.11(A)(1) FC: (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during stora

3-306.13(C) FC: (C) Consumer self-service operations such as buffets and salad bars shall be monitored by food employees t 4-902.11 FC: FOOD-CONTACT SURFACES. Lubricants shall be applied to FOOD-CONTACT SURFACES that require lubric 3-301.12 FC: Preventing Contamination when Tasting. A FOOD EMPLOYEE may not use a UTENSIL more than once to taste 3-304.13 FC: LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the serv 4-602.11(A) FC: Equipment Food-Contact Surfaces and Utensils. (A) Equipment food-contact surfaces and utensils shall be c 3-304.15(B)(C) FC: (B) Except as specified in Paragraph (C) of this section, slash-resistant gloves that are used to protect the 4-602.11(A) FC: Equipment Food-Contact Surfaces and Utensils. (A) Equipment food-contact surfaces and utensils shall be c 3-304.15(D) FC: (D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently cooked as re 3-304.15(A) FC: (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD d food segregated 6-501.115(C) FC: (C) Live or dead FISH bait may be stored if contamination of FOOD; clean EQUIPMENT, UTENSILS, and LI 3-302.11(A)(7) and 6-404.11 FC: (A) FOOD shall be protected from cross contamination by: (7) Storing damaged or recalled F 3-301.11(B) FC: 3-306.13(B) FC: 3-301.11(D) FC: 3-301.11(B) FC: 3-301.11(D) FC:

(B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise appro (B) Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effectiv Preventing Contamination from Hands. (D) Food employees shall minimize bare hand and arm contact with e (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise appro Preventing Contamination from Hands. (D) Food employees shall minimize bare hand and arm contact with e

3-304.12(A) and (B) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be sto 3-304.12(C) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (C 3-304.12(D) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (D 3-304.12(E) FC: In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation an 3-304.12(F) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F 3-304.12(A) and (B) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be sto 3-304.12(F) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F 3-304.12(A) and (B) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be sto

2-201.13(A) FC: Removal of Exclusions and Restrictions. (A) The person in charge may remove an exclusion specified under 2-201.15 FC: Reporting by the PERSON IN CHARGE. The person in charge shall notify the regulatory authority that a food em 2-201.14 FC: Responsibility of a FOOD EMPLOYEE or an applicant to Report to the PERSON IN CHARGE. A FOOD EMPLO 2-201.12(B) FC: Exclusions and Restrictions. The person in charge shall: (B) Except as specified under Paragraph (C) or (D)

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2-401.12 FC: Discharges from the Eyes, Nose, and Mouth. FOOD EMPLOYEES experiencing persistent sneezing, coughing, 2-201.12(B) FC: Exclusions and Restrictions. The person in charge shall: (B) Except as specified under Paragraph (C) or (D) 61C-4.010(1)(g) FAC: (1)(g) If the origin of the food borne illness, specific to the implicated establishment, is determined to be 2-201.12(A) FC: The PERSON IN CHARGE shall: (A) Exclude a FOOD EMPLOYEE from a FOOD ESTABLISHMENT if the F 2-201.13(B) FC: (B) The person in charge may remove a restriction specified under: (1) Subparagraph 2-201.12(B)(1) if the re 2-201.12(B) FC: Exclusions and Restrictions. The person in charge shall: (B) Except as specified under Paragraph (C) or (D) 2-201.12(B) FC: Exclusions and Restrictions. The person in charge shall: (B) Except as specified under Paragraph (C) or (D) 2-201.12(D) FC: The PERSON IN CHARGE shall: (D) For a food employee who is jaundiced: (1) If the onset of jaundice occu 2-201.13(D) FC: (D) The person in charge may remove an exclusion specified under Subparagraph 2-201.12(D)(1) and Subpa 2-201.11 FC: Responsibility of the Person in Charge to Require Reporting by Food Employees and Applicants. The permit hol , alternative operation plan 2-403.11 FC: Handling Prohibition. (A) Except as specified in Paragraph (B) of this section, food employees may not care for o 5-205.11(B) FC: Using a Handwashing Facility. (B) A handwashing facility may not be used for purposes other than handwash 2-301.15 FC: Where to Wash. Food Employees shall clean their hands in a handwashing lavatory or approved automatic han 3-501.19(A)(4) FC: Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGUL 6-501.15 FC: Cleaning Maintenance Tools, Preventing Contamination. FOOD preparation sinks, handwashing lavatories, and 61C-4.010(1)(d)(5) FAC: (1)(d)(5) The operational procedures must provide an effective way to monitor employees to verify co 61C-4.010(1)(d)(5) FAC: (1)(d)(5) The operational procedures must provide an effective way to monitor employees to verify co 61C-4.010(1)(e) FAC: (1)(e) A copy of the written operational procedures must be made available in each food establishment a 2-303.11 FC: Prohibition. While preparing food, food employees may not wear jewelry including medical information jewelry on 2-301.14 FC: When to Wash. Food Employees shall clean their hands and exposed portions of their arms as specified under 2-301.14 FC: When to Wash. Food Employees shall clean their hands and exposed portions of their arms as specified under 2-301.14 FC: When to Wash. Food Employees shall clean their hands and exposed portions of their arms as specified under 2-301.14 FC: When to Wash. Food Employees shall clean their hands and exposed portions of their arms as specified under 2-301.14 FC: When to Wash. Food Employees shall clean their hands and exposed portions of their arms as specified under 6-501.15 FC: Cleaning Maintenance Tools, Preventing Contamination. FOOD preparation sinks, handwashing lavatories, and 2-301.14 FC: When to Wash. Food Employees shall clean their hands and exposed portions of their arms as specified under 2-301.12 FC: Cleaning Procedure. (A) Except as specified in Paragraph (B) of this section, food employees shall clean their h 2-301.12 FC: Cleaning Procedure. (A) Except as specified in Paragraph (B) of this section, food employees shall clean their h 2-301.12 FC: Cleaning Procedure. (A) Except as specified in Paragraph (B) of this section, food employees shall clean their h 2-301.12 FC: Cleaning Procedure. (A) Except as specified in Paragraph (B) of this section, food employees shall clean their h 2-301.11 FC: Clean Condition. FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean. 61C-4.010(1)(d) FAC and 3-301.11(B) FC: No bare hand contact of exposed ready-to-eat food. Food employees may contact 6-501.15 FC: Cleaning Maintenance Tools, Preventing Contamination. FOOD preparation sinks, handwashing lavatories, and 61C-4.010(1)(g) FAC: (1)(g) If notified of a suspected food borne illness outbreak in any establishment which utilizes bare han 2-302.11(A) FC: Maintenance. (A) FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edge 2-302.11(B) FC: Maintenance. (B) Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish 61C-4.010(1)(d)(1) FAC: (1)(d)(1) Food employees may contact ready-to-eat foods with their bare hands immediately prior to s 61C-4.010(1)(d)(2) FAC: (1)(d)(2) Food employees may contact ready-to-eat foods with their bare hands immediately prior to s 61C-4.010(1)(d)(3) FAC: (1)(d)(3) Food employees may contact ready-to-eat foods with their bare hands immediately prior to s 61C-4.010(1)(d)(5) FAC: (1)(d)(5) Food employees may contact ready-to-eat foods with their bare hands immediately prior to s 61C-4.010(1)(d)(3) FAC: (1)(d)(3) Employees who handle ready-to-eat foods must thoroughly wash their hands before returnin 61C-4.010(1)(d)(4) FAC: (1)(d)(4) Food employees may contact ready-to-eat foods with their bare hands immediately prior to s 61C-4.010(1)(e) FAC: (1)(e) A copy of the written operational procedures must be made available in each food establishment a

2-401.11 FC: Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE sha 2-401.11 FC: Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE sha 2-401.11 FC: Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE sha 6-403.11(A) FC: (A) Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, li 6-403.11(A) FC: (A) Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, li 2-401.11 FC: Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE sha 2-401.11 FC: Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE sha

2-304.11 FC: Clean Condition. FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUI 2-402.11 FC: Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES shall wear hair restr

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2-402.11 FC: Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES shall wear hair restr 2-402.11 FC: Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES shall wear hair restr stalled, located 4-204.14 FC: VENDING MACHINE, Vending Stage Closure. The dispensing compartment of a VENDING MACHINE including 4-101.14 FC: Copper, Use Limitation. (A) Except as specified in Paragraph (B) of this section, copper and copper alloys such 4-101.15 FC: Galvanized Metal, Use Limitation. Galvanized metal may not be used for UTENSILS or FOOD-CONTACT SURF 4-202.13 FC: Except for hot oil cooking or filtering equipment, "V" type threads may not be used on food-contact surfaces. 7-205.11 FC: Incidental FOOD Contact, Criteria. Lubricants shall meet the requirements specified in 21 CFR 178.3570 Lubric 4-202.12 FC: CIP EQUIPMENT. (A) CIP EQUIPMENT shall meet the characteristics specified under Section 4-202.11 and sh 4-202.14 FC: Hot Oil Filtering EQUIPMENT. Hot oil filtering EQUIPMENT shall meet the characteristics specified under Sectio 5-201.11(B) FC: A water filter shall be made of SAFE MATERIALS. 5-202.15 FC: Conditioning Device, Design. A water filter, screen, and other water conditioning device installed on water lines s 5-204.13 FC: Conditioning Device, Location. A water filter, screen, and other water conditioning device installed on water lines 4-101.110 FC: Nonstick Coatings, Use Limitation. Multiuse KITCHENWARE such as frying pans, griddles, sauce pans, cookie 4-204.123 FC: VENDING MACHINE Doors and Openings. (A) Vending machine doors and access opening covers to food and 4-204.12 FC: EQUIPMENT Openings, Closures and Deflectors. (A) A cover or lid for EQUIPMENT shall overlap the opening a 4-204.15 FC: Bearings and Gear Boxes, Leakproof. EQUIPMENT containing bearings and gears that require lubricants shall b 61C-4.020(3) FAC: Equipment location. (3) Vending machines, ovens and other equipment shall be located in a room, area or 4-204.18 FC: Condenser Unit, Separation. If a condenser unit is an integral component of EQUIPMENT, the condenser unit s 4-501.13 FC: Microwave Ovens. Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave ov 4-204.110 FC: MOLLUSCAN SHELLFISH Tanks. (A) Except as specified under Paragraph (B) of this section, MOLLUSCAN 4-102.11 FC: Characteristics. Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A) May not: 4-302.11 FC: UTENSILs, CONSUMER Self-Service. A FOOD dispensing UTENSIL shall be available for each display contain 4-502.14 FC: Shells, Use Limitation. Mollusk and crustacea shells may not be used more than once as serving containers. 4-202.15 FC: Can Openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replaceme 4-204.19 FC: Can Openers on VENDING MACHINES. Cutting or piercing parts of can openers on VENDING MACHINES sha 4-402.11(A) FC: Fixed EQUIPMENT, Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE s 4-402.11(B) FC: (B) TABLE-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the 4-402.12 FC: Fixed EQUIPMENT, Elevation or Sealing. (A) Except as specified in Paragraphs (B) and (C) of this section, floo 5-205.13 FC: Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or ba 4-204.16 FC: BEVERAGE Tubing, Separation. BEVERAGE tubing and cold-plate BEVERAGE cooling devices may not be ins 4-101.16 FC: Sponges, Use Limitation. Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-C 4-202.11 FC: FOOD-CONTACT SURFACES. (A) Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, op 4-201.11 FC: EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic q 4-101.19 FC: Wood, Use Limitation. (A) Except as specified in Paragraphs (B), (C), and (D) of this section, wood and wood w 4-501.11 FC: Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition tha 4-204.111 FC: VENDING MACHINES, Automatic Shutoff. (A) A machine vending potentially hazardous food shall have an au 4-201.11 FC: EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic q 4-501.11 FC: Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition tha 4-501.12 FC: Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be 4-502.11(A) FC: (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specifi 4-204.13 FC: Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liqui 4-502.13(B) FC: (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protru 4-101.11 FC: Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES o 5-301.11FC: Approved. Materials that are used in the construction of a mobile water tank, mobile FOOD ESTABLISHMENT w 4-101.18 FC: Lead in Solder and Flux, Use Limitation. Solder and flux containing lead in excess of 0.2 percent may not be use 4-101.17 FC: Lead in Pewter Alloys, Use Limitation. Pewter alloys containing lead in excess of 0.05 percent may not be used 4-101.12 FC: Cast Iron, Use Limitation. (A) Except as specified in Paragraphs (B) and (C) of this section, cast iron may not be 4-101.13 FC: Lead in Ceramic, China, and Crystal UTENSILS, Use Limitation. Ceramic, china, crystal UTENSILS, and decora 4-202.11 FC: FOOD-CONTACT SURFACES. (A) Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, op 4-202.11 FC: FOOD-CONTACT SURFACES. (A) Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, op 4-202.11 FC: FOOD-CONTACT SURFACES. (A) Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, op 4-101.11 FC: Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES o 4-101.11 FC: Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES o 4-402.11(A) FC: Fixed EQUIPMENT, Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE s

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4-501.11 FC: Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition tha d, installed, located 61C-4.020(4) FAC: (4) In order to prevent seepage underneath the machine and to promote cleaning, free standing vending m 61C-4.016(2)(b) FAC: (2)(b) Overhead protection shall be provided at all food service operations when food is prepared or por 61C-4.0161(7)(c) FAC: (7)(c) Food and food-contact surfaces shall be protected from rain, dust, rodents, insects and custome 4-204.12 FC: EQUIPMENT Openings, Closures and Deflectors. (A) A cover or lid for EQUIPMENT shall overlap the opening a 4-202.17 FC: Kick Plates, Removable. Kick plates shall be designed so that the areas behind them are accessible for inspecti NFPA 96, 5.2: Hood Size. Hoods shall be sized and configured to provide for the capture and removal of grease-laden vapors NFPA 96, 6.2.1.1: The distance between the grease removal device and the cooking surface shall be as great as possible but NFPA 96, 6.2.1.2: Where grease removal devices are used in conjunction with charcoal or charcoal-type broilers, including ga NFPA 96, 6.2.3.5: Grease filters shall be installed at an angle not less than 45 degrees from the horizontal. For reporting purpo NFPA 96, 6.1.1 and 6.1.2: Listed grease filters, listed baffles, or other listed grease removal devices for use with commercial c 4-301.15 FC: Clothes Washers and Dryers. (A) Except as specified in Paragraph (B) of this section, if work clothes or LINENS 4-201.11 FC: EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic q 4-202.16 FC: NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, pr 4-202.16 FC: NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, pr 4-204.122 FC: Case Lot Handling EQUIPMENT, Moveability. EQUIPMENT, such as dollies, pallets, racks, and skids used to s 4-402.11 FC: Fixed EQUIPMENT, Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE sha 4-402.11 FC: Fixed EQUIPMENT, Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE sha 4-402.12(A), (B) and (C) FC: Fixed EQUIPMENT, Elevation or Sealing. (A) Except as specified in Paragraphs (B) and (C) of th 4-402.11 FC: Fixed EQUIPMENT, Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE sha 4-402.12(D) and (E) FC: (D) Except as specified in Paragraph (E) of this section, TABLE-MOUNTED EQUIPMENT that is not 6-202.13(A) FC: Insect Control devices that are used to electrocute or stun flying insects shall be designed to retain the insect 6-202.13(B) FC: (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation 4-202.18 FC: Ventilation Hood Systems, Filters. Filters or other grease extracting equipment shall be designed to be readily re NFPA 96, 6.2.3.4: Grease filters shall be easily accessible and removable for cleaning. For reporting purposes only. NFPA 96, 6.2.4.1: Grease filters shall be equipped with a grease drip tray beneath their lower edges. For reporting purposes o NFPA 96, 11.1.2: Filter-equipped exhaust systems shall not be operated with filters removed. For reporting purposes only. NFPA 96, 6.1.3: Mesh filters shall not be used. For reporting purposes only. NFPA 96, 6.2.3.3: Grease filters shall be arranged so that all exhaust air shall pass through the grease filters. For reporting pu 4-501.11(A) and (B) FC: Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and co 4-101.111 FC: NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to s 4-501.11(A) and (B) FC: Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and co 4-501.11(A) and (B) FC: Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and co 61C-4.020(3) FAC: (3) Each machine shall be so located that the space around and under the machine can be easily cleaned. 61C-4.020(4) FAC: (4) Exterior construction and maintenance. The exterior construction of vending machines shall be such a 4-101.111 FC: NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to s 4-202.16 FC: NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, pr 4-501.11 (A) and (B) FC: Good Repair and Proper Adjustment. (A) Equipment shall be maintained in a state of repair and con 5-203.13 FC: Service Sink. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided an NFPA 96, 6.2.4.3: Grease drip trays shall be pitched to drain into an enclosed metal container having a capacity not exceeding NFPA 96, 6.2.4.3: Grease drip trays shall be pitched to drain into an enclosed metal container having a capacity not exceeding NFPA 96, 14.9.3.8.1: A heavy metal container or cart (minimum 16 gauge) with a cover shall be provided for the removal of as NFPA 96, 6.2.5 and 6.2.1.4: Grease Filter Orientation. Grease filters that require a specific orientation to drain grease shall be

4-204.113 FC: WAREWASHING Machine, Data Plate Operating Specifications. A WAREWASHING machine shall be provide 4-204.114 FC: WAREWASHING Machines, Internal Baffles. WAREWASHING machine wash and rinse tanks shall be equipp 4-501.14 FC: WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks 4-301.13 FC: Drainboards. Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned item 4-501.18 FC: Warewashing Equipment, Clean Solutions. The SANITIZE solutions shall be maintained clean. 4-501.17 FC: WAREWASHING EQUIPMENT, Cleaning Agents. When used for warewashing, the wash compartment of a sin 4-501.14 FC: WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks 4-301.12 (B) and (C) FC: (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMEN 4-301.12 (A) FC: (A) Except as specified in Paragraph (C) of this section, a sink with at least 3 compartments shall be provided 4-603.16 FC: Rinsing Procedures. Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and c

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4-501.115 FC: Manual WAREWASHING EQUIPMENT, Chemical SANITIZATION Using Detergent-Sanitizers. If a detergent-s 4-603.13 FC: Loading of Soiled Items, WAREWASHING Machines. Soiled items to be cleaned in a WAREWASHING machin 4-301.12 (A) FC: (A) Except as specified in Paragraph (C) of this section, a sink with at least 3 compartments shall be provided 4-301.13 FC: Drainboards. Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned item 4-501.14 FC: WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks 4-603.16 FC: Rinsing Procedures. Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and c 4-501.15 FC: Warewashing Machines, Manufacturers' Operating Instructions. (A) A warewashing machine and its auxiliary co 4-501.16 FC: Warewashing Sinks, Use Limitation. (A) A warewashing sink may not be used for handwashing as specified und

4-502.11(C) FC: (C) Ambient air temperature, water pressure and water temperature measuring devices shall be maintained in 4-302.13 FC: TEMPERATURE MEASURING DEVICES, Manual WAREWASHING. In manual WAREWASHING operations, a 4-502.11(C) FC: (C) Ambient air temperature, water pressure and water temperature measuring devices shall be maintained in 4-204.118 FC: Warewashing Machines, Flow Pressure Device. (A) WAREWASHING machines that provide a fresh hot water 4-502.11(C) FC: (C) Ambient air temperature, water pressure and water temperature measuring devices shall be maintained in 4-204.115 FC: WAREWASHING Machines, TEMPERATURE MEASURING DEVICES. A WAREWASHING machine shall be 4-302.14 FC: SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in 4-302.14 FC: SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in 2-103.11(I) FC: Person in Charge. The person in charge shall ensure that: (I) Employees are properly sanitizing cleaned mult 4-502.11(C) FC: (C) Ambient air temperature, water pressure and water temperature measuring devices shall be maintained in 4-302.14 FC: SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in

4-603.15(B) FC: If washing in sink compartments or a WAREWASHING machine is impractical such as when the EQUIPMEN 4-603.12 FC: Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage 4-603.12 FC: Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage 4-603.12 FC: Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage 4-603.12 FC: Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage 4-603.15(A) FC: If washing in sink compartments or a WAREWASHING machine is impractical such as when the EQUIPMEN

4-501.113 FC: Mechanical WAREWASHING EQUIPMENT, SANITIZATION Pressure. The flow pressure of the fresh hot wate 4-501.110 FC: Mechanical Warewashing Equipment, Wash Solution Temperature. (A) The temperature of the wash solution i 4-501.110 (B) FC: (B) The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may n 4-501.19 FC: Manual WAREWASHING EQUIPMENT, Wash Solution Temperature. The temperature of the wash solution in m 4-501.18 FC: WAREWASHING EQUIPMENT, Clean Solutions. The wash, rinse, solutions shall be maintained clean. 4-501.18 FC: WAREWASHING EQUIPMENT, Clean Solutions. The wash, rinse, solutions shall be maintained clean.

4-701.10 and 4-702.11 FC: EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED. Before Use Af 7-204.11 FC: Sanitizers, Criteria. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall 4-703.11 FC: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: (A) Hot water manual op 4-701.10 and 4-702.11 FC: EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED. Before Use Af 4-703.11 FC: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: (A) Hot water manual op 4-501.114(C), (D) and (E) FC: A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at ex 4-501.114(B) FC: A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times 4-501.114(C), (D) and (E) FC: A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at ex 4-501.114(A) FC: Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Con 4-501.114(A) FC: Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Con 4-501.114(C), (D) and (E) FC: A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at ex

4-501.111 FC: Manual WAREWASHING EQUIPMENT, Hot Water SANITIZATION Temperatures. If immersion in hot water is 4-501.112 FC: Mechanical WAREWASHING EQUIPMENT, Hot Water SANITIZATION Temperatures. (A) Except as specified 4-703.11(A) and (B) FC: After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZE 4-501.114(B) FC: A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times 4-501.114(C), (D) and (E) FC: A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at ex 4-501.114(A) FC: Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Con

3-304.14(A) and (B)(1) FC: (A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose. (B) Cloths us

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3-304.14(B)(1) FC: (B) Cloths used for wiping FOOD spills shall be: (1) Dry and used for wiping FOOD spills from TABLEWAR 3-304.14(B) FC and 4-501.115 FC: (B) Cloths used for wiping FOOD spills shall be: (1) Dry and used for wiping FOOD spills f 4-901.12 FC: Wiping Cloths, Air-Drying Locations. Wiping cloths laundered in a FOOD ESTABLISHMENT that does not have 4-802.11(E) FC: (E) Dry wiping cloths shall be laundered as necessary to prevent contamination of FOOD and clean serving U 4-802.11(D) FC: (D) Wet wiping cloths shall be laundered daily. 3-304.14(A) FC: (A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose. 3-304.14(C) FC: (C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from cloths used for other 3-304.14(C) FC: (C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from cloths used for other 4-903.11(A) FC: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (A) Except as specified in Paragrap 3-304.14(B)(2) FC and 4-501.114(A) FC: (B) Cloths used for wiping FOOD spills shall be: (1) Dry and used for wiping FOOD s 3-304.14(B)(2) FC: (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802 4-102.11 FC: Characteristics. Materials that are used to make single-service and single-use articles: (A) May not: (1) Allow th 3-304.14(B)(2) FC: (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802 4-801.11 FC: Clean Linens. Clean linens shall be free from food residues and other soiling matter. 3-304.14(B)(2) FC and 4-501.114(C) FC: (B) Cloths used for wiping FOOD spills shall be: (1) Dry and used for wiping FOOD s 4-501.18 FC: Warewashing Equipment, Clean Solutions. The SANITIZE solutions shall be maintained clean. 4-101.16 FC: Sponges, Use Limitation. Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-C 3-304.14(D) FC: Wiping Cloths, Use Limitation. (D) Wet wiping cloths used with a freshly made sanitizing solution and dry wip

4-603.16(A) FC: (A) Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals ar 3-304.16(B) and (C) FC: (B) Except as specified in Paragraph (C) of this section, self-service CONSUMERS may not be allowe 3-304.16(A) FC: (A) Except for refilling a CONSUMER'S drinking cup or container without contact between the pouring utensil 4-904.13 FC: Preset Tableware. If TABLEWARE is preset: (A) It shall be protected from contamination by being wrapped, co 4-904.13 FC: Preset Tableware. If TABLEWARE is preset: (A) It shall be protected from contamination by being wrapped, co 4-904.12 FC: Soiled and Clean TABLEWARE. Soiled TABLEWARE shall be removed from CONSUMER eating and drinking 3-304.16(B) and (C) FC: (B) Except as specified in Paragraph (C) of this section, self-service CONSUMERS may not be allowe 4-602.11(A) and (B) FC: EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS. (A) EQUIPMENT FOOD-CONTACT S 4-602.11(A) and (B) FC: EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS. (A) EQUIPMENT FOOD-CONTACT S 4-602.11(A) and (B) FC: EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS. (A) EQUIPMENT FOOD-CONTACT S 4-602.11(C) and (D) FC: (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FO 4-602.11(A) and (B) FC: EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS. (A) EQUIPMENT FOOD-CONTACT S 4-602.11(A) and (B) FC: EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS. (A) EQUIPMENT FOOD-CONTACT S 4-602.11(C) and (D) FC: (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FO 4-601.11(A) FC: (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 4-602.11(C) and (D) FC: (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FO 4-602.11(C) and (D) FC: (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FO 4-601.11(A) FC: (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 4-602.12 FC: Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT 4-602.11(E) FC: (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS 4-602.11(E) FC: (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS 4-601.11(A) FC: (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 4-601.11(A) FC: (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 4-602.11(E) FC: (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS 4-601.11(A) FC: (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 4-601.11(A) FC: (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 4-601.11(A) FC: (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 4-601.11(A) FC: (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

61C-4.020(4) FAC: (4) Exterior maintenance - The exterior of vending machines shall be kept clean. 5-205.14 FC: Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a 4-601.11(C) FC: (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FO 4-601.11(C) FC: (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FO 4-602.13 FC: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accu 4-601.11(C) FC: (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FO 4-602.13 FC: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accu

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4-601.11(C) FC: (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FO

61C-4.016(3) FAC: (3) When all necessary washing and sanitizing of utensils and equipment are conducted at an approved co 61C-4.0161(7)(g) FAC: (7)(g) An adequate supply of sanitized, covered or wrapped spare preparation or serving utensils shall 4-904.11(B) FC: (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touche 4-904.13(B) and (C) FC: (B) Exposed, unused settings shall be removed when a consumer is seated; or (C) Exposed, unused 4-903.11(B) FC: (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and s 4-903.11(A) FC: (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LIN 4-903.12(A) FC: (A) Except as specified in Paragraph (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, l 4-901.11 FC: EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: 4-903.11(A) FC: (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LIN 4-903.11(A) and (B) FC: (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laund 4-903.11(A) and (B) FC: (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laund

4-904.11 FC: (A) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be handled, displayed, and dispensed so that contam 4-904.11 FC: (A) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be handled, displayed, and dispensed so that contam 4-502.12 FC: SINGLE-SERVICE and SINGLE-USE ARTICLES, Required Use. A FOOD ESTABLISHMENT without facilities s 4-903.11(C) and (D) FC: (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A 4-903.11(C) and (D) FC: (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A 4-903.12(A) and (B) FC: (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTIC

3-304.17(A) FC: (A) A take-home FOOD container returned to a FOOD ESTABLISHMENT may not be refilled at a FOOD EST 4-502.13(A) FC: (A) SINGLE-SERVICE articles may not be reused.

61C-4.0161(2)(d) FAC: (2)(d) When a service area is provided at the commissary for cleaning and servicing mobile food units, 5-102.13 FC: Sampling. Except when used as specified under Section 5-102.12, water from a nonPUBLIC WATER SYSTEM 61C-1.004(1)(a) FAC: (1)(a) The water supply shall meet the standards provided in Chapters 64E-8, 62-550 and 62-555, FAC, 5-103.12 FC: Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are req 61C-4.0161(7)(f) FAC: (7)(f) Each theme park food cart other than those offering only prepackaged or packaged foods shall be 5-101.13 FC: BOTTLED DRINKING WATER. BOTTLED DRINKING WATER used or sold in a FOOD ESTABLISHMENT sha 5-101.12 FC: System Flushing and Disinfection. A DRINKING WATER system shall be flushed and disinfected before being p 5-102.11 FC: Standards. Except as specified under Section 5-102.12: (A) Water from a PUBLIC WATER SYSTEM shall mee 61C-1.004(1)(c) FAC: (1)(c) Steam used in contact with food or food-contact surfaces shall be free from any materials or addit 3-202.16 FC: Ice. Ice for use as a FOOD or a cooling medium shall be made from DRINKING WATER. 5-102.12 FC: NonDRINKING WATER. (A) A nonDRINKING WATER supply shall be used only if its use is APPROVED. (B) N 61C-1.004(1)(b) FAC: (1)(b) Bottled and packaged potable water shall be transported and obtained in accordance with the req 5-101.11 FC: Approved System. Drinking water shall be obtained from an approved source that is: (A) A public water system; 5-202.12(C) FC: Handwashing Facility, Installation. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of w 5-102.14 FC: Sample Report. The most recent sample report for the nonPUBLIC WATER SYSTEM shall be retained on file in 5-202.12(A) and (B) FC: Handwashing Facility, Installation. (A) A handwashing lavatory shall be equipped to provide water at a 5-103.12 FC: Pressure. Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT tha 5-103.11(B) FC: Capacity. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water dem

5-402.10 FC: Establishment Drainage System. FOOD ESTABLISHMENT drainage systems, including grease traps, that conv 5-403.12 FC: Other Liquid Wastes and Rainwater. Condensate drainage and other nonSEWAGE liquids and rainwater shall b 5-501.116(A) FC: Cleaning Receptacles. (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables 61C-4.0161(2)(c) FAC: (2)(c) Mobile food dispensing vehicles shall operate from an approved commissary that meets all appli 61C-4.0161(2)(d) FAC: (2)(d) When a service area is provided at the commissary for cleaning and servicing mobile food units, 5-402.15 FC: Flushing a Waste Retention Tank. A tank for liquid waste retention shall be thoroughly flushed and drained in a 4-204.121 FC: VENDING MACHINES, Liquid Waste Products. (A) VENDING MACHINES designed to store BEVERAGES tha 5-402.13 FC: Conveying SEWAGE. SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEW 5-402.14 FC: Removing Mobile FOOD ESTABLISHMENT Wastes. SEWAGE and other liquid wastes shall be removed from a 5-401.11 FC: Capacity and Drainage. A SEWAGE holding tank in a mobile FOOD ESTABLISHMENT shall be: (A) Sized 15 p 5-402.13 FC: Conveying SEWAGE. SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEW 5-403.11 FC: APPROVED SEWAGE Disposal System. SEWAGE shall be disposed through an APPROVED facility that is: (A

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61C-1.004(1)(d) FAC: (1)(d) Sewage shall be disposed of in a public sewerage system or other approved sewerage system in 61C-1.004(1)(d) FAC: (1)(d) Sewage shall be disposed of in a public sewerage system or other approved sewerage system in 6-202.110 FC: Outdoor REFUSE Areas, Curbed and Graded to Drain. Outdoor REFUSE areas shall be curbed and graded to 61C-1.004(1)(d) FAC: (1)(d) Sewage shall be disposed of in a public sewerage system or other approved sewerage system in 5-402.13 FC: Conveying SEWAGE. SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEW

5-302.11 FC: Enclosed System, Sloped to Drain. A mobile water tank shall be: (A) Enclosed from the filling inlet to the discha 5-205.15 FC: System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) M 5-202.11 FC: APPROVED System and Cleanable Fixtures. (A) A PLUMBING SYSTEM shall be designed, constructed, and in 5-201.11(A) FC: A PLUMBING SYSTEM and hoses conveying water shall be constructed and repaired with APPROVED mate 6-306.10 FC: Availability. A service sink or curbed cleaning facility shall be provided as specified under chapter 5-203.13 FC; a 5-202.11 FC: APPROVED System and Cleanable Fixtures. (A) A PLUMBING SYSTEM shall be designed, constructed, and in 5-201.11(A) FC: (A) A PLUMBING SYSTEM and hoses conveying water shall be constructed and repaired with APPROVED m 5-205.15 FC: System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) M 5-205.15 FC: System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) M 5-302.16 FC: Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be 5-205.15 FC: System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) M 5-202.11 FC: APPROVED System and Cleanable Fixtures. (A) A PLUMBING SYSTEM shall be designed, constructed, and in 4-204.120 FC: EQUIPMENT Compartments, Drainage. EQUIPMENT compartments that are subject to accumulation of moist 61C-1.004(1)(d) FAC and 5-402.12 FC: Grease interceptors shall be designed and installed in accordance with provisions of C 4-204.17 FC: Ice Units, Separation of Drains. Liquid waste drain lines may not pass through an ice machine or ice storage bin 4-204.17 FC: Ice Units, Separation of Drains. Liquid waste drain lines may not pass through an ice machine or ice storage bin 5-202.11 FC: APPROVED System and Cleanable Fixtures. (A) A PLUMBING SYSTEM shall be designed, constructed, and in 5-205.15 FC: System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) M

5-304.12 FC: Using a Pump and Hoses, Backflow Prevention. A PERSON shall operate a water tank, pump, and hoses so tha 5-203.14 FC: Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of 5-202.13 FC: Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBIN 5-304.14 FC: Tank, Pump, and Hoses, Dedication. (A) Except as specified in Paragraph (B) of this section, a water tank, pum 5-402.11 FC: Backflow Prevention. (A) Except as specified in Paragraphs (B) and (C) of this section, a direct connection may 5-202.14 FC: Backflow Prevention Device, Design Standard. A backflow or backsiphonage prevention device installed on a w 5-204.12 FC: Backflow Prevention Device, Location. A backflow prevention device shall be located so that it may be serviced 5-205.13 FC: Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or ba 5-205.13 FC: Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or ba 5-205.12(B) FC: Prohibiting a Cross Connection. The piping of a nonDRINKING WATER system shall be durably identified so 5-202.13 FC: Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBIN 5-203.15 FC: Backflow Prevention Device, Carbonator. (A) If not provided with an air gap as specified under subsection 5-202 5-203.15 FC: Backflow Prevention Device, Carbonator. (A) If not provided with an air gap as specified under subsection 5-202

ned, installed

61C-4.020(3) FAC: (3) Adequate handwashing facilities, including hot and cold running water shall be convenient to machine lo 61C-4.0161(7)(f) FAC: (7)(f) Each theme park food cart other than those offering only prepackaged or packaged foods shall be 5-203.11(A) FC: Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing la 5-203.11(A) FC: Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing la 5-203.11(A) FC: Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing la 5-204.11 FC: Handwashing Facility. Conveniently Located. A handwashing facility shall be located: (A) To allow convenient u 5-204.11 FC: Handwashing Facility. Conveniently Located. A handwashing facility shall be located: (A) To allow convenient u 5-204.11 FC: Handwashing Facility. Conveniently Located. A handwashing facility shall be located: (A) To allow convenient u 5-205.11(A) FC: (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use. 61C-1.004(2)(a) FAC: (2)(a) Bathroom fixtures shall be of readily cleanable sanitary design … 6-301.13 FC: Handwashing Aids and Devices, Use Restrictions. A sink used for FOOD preparation or UTENSIL washing, or a 5-205.11(B) FC: (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwas 5-203.11(A) FC: Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing la 509.221(1) FS: (1) Each public food service establishment shall provide adequate sanitary facilities for the accommodation of i 509.221(2)(a) FS and 61C-4.010(7)(c), (d) and (f) FAC: Each public food service establishment shall maintain a minimum of o 61C-1.004(2)(a) FAC: (2)(a) Public access to toilet facilities shall not be permitted through food preparation, storage, or warew

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509.221(1) FS: (1) Each public food service establishment shall provide adequate sanitary facilities for the accommodation of i 6-402.11 FC: Convenience and Accessibility. Toilet rooms shall be conveniently located and accessible to EMPLOYEES durin acility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles. 61C-4.020(3) FAC: (3) Adequate handwashing facilities, including individual towels shall be convenient to machine locations w 6-501.19 FC, 6-202.14 FC and 61C-1.004(2)(b) FAC: Public bathrooms shall be completely enclosed and shall have tight- fittin 509.221(2)(a) FS: (2)(a) Each public food service establishment bathroom shall be properly designated [for each sex]. 6-501.19 FC, 6-202.14 FC and 61C-1.004(2)(b) FAC: Public bathrooms shall be completely enclosed and shall have tight- fittin 61C-1.004(2)(a) FAC: (2)(a) Bathroom facilities shall be kept clean, in good repair and free from objectionable odors. 61C-1.004(2)(d) FAC: (2)(d) For the purposes of this section, the term toilet shall mean a flush toilet properly plumbed, connec 61C-1.004(2)(a) FAC: (2)(a) Bathroom facilities shall be kept clean, in good repair and free from objectionable odors. 6-301.20 FC: Disposable Towels, Waste Receptacle. A handwashing lavatory or group of adjacent lavatories that is provided 61C-4.010(7) FAC: (7) Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms f 5-501.17 FC: Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle fo 6-302.11 FC: Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet. 61C-4.020(3) FAC: (3) Adequate handwashing facilities, including soap shall be convenient to machine locations where emplo 2-301.16(A) and (B) FC: Hand Sanitizers. (A) A hand sanitizer and a chemical hand sanitizing solution used as a hand dip sha 2-301.16(A) and (B) FC: Hand Sanitizers. (A) A hand sanitizer and a chemical hand sanitizing solution used as a hand dip sha 6-301.14 FC and 61C-1.004(2)(c) FAC: Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES to wash the 6-301.12 FC: Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) In 6-301.11 FC: Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provid 61C-4.0161(7)(f) FAC: (7)(f) Each theme park food cart other than those offering only prepackaged or packaged foods shall be 61C-4.0161(7)(f) FAC: (7)(f) Each theme park food cart other than those offering only prepackaged or packaged foods shall be 61C-4.016(4) FAC: (4) All food service operations which prepare food on premise shall provide soap and single-service towels 2-301.16(C) FC: (C) A chemical hand sanitizing solution used as a hand dip shall be maintained clean and at a strength equiva 61C-1.004(2)(a) FAC: (2)(a) Bathroom facilities shall be kept clean, in good repair and free from objectionable odors. 61C-1.004(2)(a) FAC: (2)(a) Bathroom facilities shall be kept clean, in good repair and free from objectionable odors. 61C-1.004(2)(d) FAC: (2)(d) For the purposes of this section, the term toilet shall mean a flush toilet properly plumbed, connec 61C-1.004(2)(d) FAC: (2)(d) For the purposes of this section, the term toilet shall mean a flush toilet properly plumbed, connec of, emptied at proper intervals, clean 5-501.18 FC: Cleaning Implements and Supplies. (A) Except as specified in Paragraph (B) of this section, suitable cleaning im 5-501.13 FC: Receptacles. (A) Except as specified in Paragraph (B) of this section, receptacles and waste handling units for R 5-501.10 FC: Indoor Storage Area. If located within the FOOD ESTABLISHMENT, a storage area for REFUSE, recyclables, a 5-502.12 FC: Receptacles or Vehicles. REFUSE, recyclables, and returnables shall be removed from the PREMISES by way 5-501.16(A) FC: An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficie 5-501.16(B) FC: A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE i 5-501.116(A) FC: Cleaning Receptacles. (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables 5-501.19 FC: Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location. (A) An area designated 5-501.110 FC: Storing REFUSE, Recyclables, and Returnables. REFUSE, recyclables, and returnables shall be stored in rece 5-501.116(B) FC: (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned 5-501.114 FC: Using Drain Plugs. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables s 5-501.111 FC: Receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair. 5-501.13 FC: Receptacles. (A) Except as specified in Paragraph (B) of this section, receptacles and waste handling units for R 5-502.11 FC: Frequency. REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that wi 5-501.113 FC: Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Ins 5-501.113 FC: Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Ins 61C-4.0161(2)(b) FAC: (2)(b) Waste containers shall be provided for the deposit of food scraps, food wrappings, cups, napkin 61C-4.0161(2)(c) FAC: (2)(c) Mobile food dispensing vehicles shall operate from an approved commissary that meets all appli 5-501.14 FC: Receptacles in VENDING MACHINES. A REFUSE receptacle may not be located within a VENDING MACHINE 5-503.11 FC: Community or Individual Facility. Solid waste not disposed of through the SEWAGE system such as through grin 5-501.19 FC: Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location. (A) An area designated 5-501.13 FC: Receptacles. (A) Except as specified in Paragraph (B) of this section, receptacles and waste handling units for R

6-202.110 FC: Outdoor REFUSE Areas, Curbed and Graded to Drain. Outdoor REFUSE areas shall be constructed in accord 5-501.11 FC: Outdoor Storage Surface. An outdoor storage surface for REFUSE, recyclables, and returnables shall be constr 5-501.112 FC: Outside Storage Prohibitions. (A) Except as specified in Paragraph (B) of this section, REFUSE receptacles no

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5-501.12 FC: Outdoor Enclosure. If used, an outdoor enclosure for REFUSE, recyclables, and returnables shall be constructe 5-501.12 and 501.15(B) FC: Outside Receptacles [and] Enclosure. If used, an outdoor enclosure for refuse, recyclables, and r 5-501.16(A) FC: An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficie 5-501.111 FC: Storage areas, enclosures, for REFUSE, recyclables, and returnables shall be maintained in good repair. 5-501.115 FC and 6-501.114 FC: Maintaining REFUSE Areas and Enclosures. A storage area and enclosure for REFUSE, re 5-501.116(B) FC: Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a 5-501.116(B) FC: Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a

6-501.115(A) and (B) FC: Prohibiting Animals. (A) Except as specified in (B) and (C) of this section, live animals may not be a 6-501.115(C) FC: (C) Live or dead FISH bait shall be stored so that contamination of FOOD; clean EQUIPMENT, UTENSILS, 6-501.112 FC: Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, 6-501.111 FC: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their prese 6-501.111 FC: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their prese 6-501.112 FC: Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, 6-501.111 FC: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their prese 6-501.111 FC: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their prese 6-501.111 FC: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their prese

61C-4.020(4) FAC: (4) Exterior construction and maintenance. The exterior construction of vending machines shall be such a NFPA 101, 7.2.1.4.2: Doors required to be of the side-hinged or pivoted-swinging type shall swing in the direction of egress tra 6-202.15 FC: Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of 6-202.15 FC: Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of 6-202.15 FC: Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of 61C-4.020(4) FAC: (4) Door and panel access openings to product and container storage spaces shall be tight fitting and, if ne 61C-4.020(4) FAC: (4) Necessary ventilation openings into vending machines shall be effectively screened. 61C-4.020(3) FAC: (3) Each machine shall be so located so that insect and rodent harborage is not created. 61C-4.016(2)(c) FAC: (2)(c) When potentially hazardous food is prepared at temporary food service events of 4-30 days in len 61C-4.0161(2)(a) FAC: (2)(a) Serving openings shall not be larger than necessary for the particular operation conducted and s 61C-4.0161(7)(h) FAC: (7)(h) All storage cabinets must be of closed construction to preclude the entrance of vermin. 6-202.16 FC: Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effe 6-202.15 FC: Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free

6-501.12 FC: Cleaning, Frequency and Restrictions. (A) The PHYSICAL FACILITIES shall be cleaned as often as necessary t 6-102.11(A) FC: The outdoor walking and driving areas shall be surfaced with concrete, asphalt, or gravel or other materials th 6-202.19 FC: Exterior walking and driving surfaces shall be graded to drain. 6-201.12(A) FC: (A) Utility service lines and pipes may not be unnecessarily exposed. 6-201.12(B) FC: (B) Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the 6-201.12(C) FC: (C) Exposed horizontal utility service lines and pipes may not be installed on the floor. 6-201.14 FC: Floor Carpeting, Restrictions and Installation. (A) A floor covering such as carpeting or similar material may not 6-201.13 FC: Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning 61C-1.004(2)(a) FAC: (2)(a) The floors of all bathrooms shall be kept in good condition. 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 6-101.11 FC: Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, 6-201.11 FC: Floors, Walls, and Ceilings. Except as specified under 6-201.14, the floors, floor coverings, walls, wall coverings 6-501.12(A) FC: (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessa 6-501.12(A) FC: (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessa 6-501.12(A) FC: (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessa 61C-4.020(3) FAC: (3 The floor area upon which vending machines are placed shall be of such construction as to be easily cle 61C-4.0161(2)(d) FAC: (2)(d) The surface of the servicing area shall be constructed of a smooth nonabsorbent material such a 61C-4.0161(2)(d) FAC: (2)(d) The surface of the servicing area shall be constructed of a smooth nonabsorbent material such a 6-501.17 FC: Absorbent Materials on Floors, Use Limitation. Except as specified under Paragraph 6-501.13(B), sawdust, woo 6-501.13 FC: Cleaning Floors, Dustless Methods. (A) Except as specified in Paragraph (B) of this section, only dustless metho 6-201.15 FC: Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.

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6-501.12(A) FC: (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessa

61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 6-101.11 FC: Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 6-101.11 FC: Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free NFPA 96, 11.4.2: Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal prior to 6-201.12(B) FC: (B) Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the

61C-4.020(3) FAC: (3) The immediate area [around the vending machine] shall be well lighted. 6-303.11(B) FC: Intensity. The light intensity shall be: (B) At least 20 foot-candles: (1) At a surface where FOOD is provided f 6-303.11(A) FC: Intensity. The light intensity shall be: (A) At least 10 foot-candles at a distance of 30 inches above the floor, i 6-303.11(A) FC: Intensity. The light intensity shall be: (A) At least 10 foot-candles at a distance of 30 inches above the floor, i 6-303.11(A) FC: Intensity. The light intensity shall be: (A) At least 10 foot-candles at a distance of 30 inches above the floor, i 6-202.11 FC: Light Bulbs, Protective Shielding. (A) Except as specified in Paragraph (B) of this section, light bulbs shall be sh 6-202.11 FC: Light Bulbs, Protective Shielding. (A) Except as specified in Paragraph (B) of this section, light bulbs shall be sh 6-202.11 FC: Light Bulbs, Protective Shielding. (A) Except as specified in Paragraph (B) of this section, light bulbs shall be sh 6-202.11 FC: Light Bulbs, Protective Shielding. (A) Except as specified in Paragraph (B) of this section, light bulbs shall be sh 61C-1.004(6) FAC: (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free 6-303.11(C) FC: Intensity. The light intensity shall be: (C) At least 50 foot-candles at a surface where a FOOD EMPLOYEE is 61C-1.004(2)(a) FAC: (2)(a) Bathrooms shall provide at least 20 foot-candles of light. 6-303.11(B) FC: Intensity. The light intensity shall be: (B) At least 20 foot-candles: (1) At a surface where FOOD is provided f 6-303.11(B) FC: Intensity. The light intensity shall be: (B) At least 20 foot-candles: (1) At a surface where FOOD is provided f 6-303.11(B) FC: Intensity. The light intensity shall be: (B) At least 20 foot-candles: (1) At a surface where FOOD is provided f

509.211(3)(a) FS: (3)(a) It is unlawful for any person to use within any public food service establishment any fuel-burning wick6-202.12 FC: Heating, Ventilating, Air Conditioning System Vents. Heating, ventilating, and air conditioning systems shall be d NFPA 96, 11.1.1: Exhaust systems shall be operated whenever cooking equipment is turned on. For reporting purposes only. 61C-1.004(12) FAC: (12) Heating and ventilation. The ventilation system shall be kept in good repair. NFPA 96, 4.1.1: Cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an ex 6-304.11 FC: Mechanical. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, 4-301.14 FC and NFPA 96, 8.2.2.1: Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be suffi 4-301.14 FC and NFPA 96, 8.2.2.1: Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be suffi NFPA 96, 14.3.3: All solid fuel cooking equipment served by hood and duct systems shall be separate from all other exhaust s

6-305.11 FC: Designation. (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their cl 6-501.110 FC: Using Dressing Rooms and Lockers. (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES re 6-403.11(B) FC: Employee Accommodations. Designated Areas. (B) Lockers or other suitable facilities shall be located in a d 7-209.11 FC: Storage. Except as specified under Sections 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL

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7-301.11 FC: Separation. POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale so they can not c 7-201.11 FC: Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPM 7-208.11(B) FC: Storage. First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be: (B) Sto 7-202.11 FC: Restriction. (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and mainte 7-203.11 FC: Poisonous or Toxic Material Containers. A container previously used to store POISONOUS OR TOXIC MATERI 7-207.11(A) FC: Restriction and Storage. (A) Only those medicines that are necessary for the health of EMPLOYEES shall be 7-207.11(A) FC: Restriction and Storage. (A) Only those medicines that are necessary for the health of EMPLOYEES shall be 7-201.11 FC: Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPM 7-201.11 FC: Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPM 7-201.11 FC: Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPM

7-204.11 FC: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requireme 7-206.11 FC: RESTRICTED USE PESTICIDES, Criteria. RESTRICTED USE PESTICIDES specified under 7-202.12(C) shall 7-102.11 FC: Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners a 7-206.13 FC: Tracking Powders, Pest Control and Monitoring. (A) A tracking powder pesticide may not be used in a FOOD ES 7-204.14 FC: Drying Agents, Criteria. Drying agents used in conjunction with SANITIZATION shall: (A) Contain only compone 7-206.12 FC: Rodent Bait Stations. Rodent bait shall be contained in a covered, tamper-resistant bait station. 7-208.11(A) FC: First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be: (A) Labeled as s 7-207.11(B) FC: Restriction and Storage. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use sha 7-202.12 FC: Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Co 7-202.12 FC: Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Co 7-101.11 FC: Identifying Information, Prominence. Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CAR aning and maintenance equipment properly stored. Kitchen restricted to authorized personnel 61C-1.004(7) FAC: (7) Attics, basements, boiler rooms, meter rooms, laundry rooms, and storage rooms shall be kept clean a 61C-4.010(6) FAC: (6) Physical Facilities. Public food service establishments and all parts of property used in connection with 6-501.16 FC: Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUI 61C-1.004(7) FAC: (7) Attics, basements, boiler rooms, meter rooms, laundry rooms, and storage rooms shall be kept clean a 6-501.113 FC: Storing Maintenance Tools. Maintenance tools such as brooms, mops, vacuum cleaners, and similar items sha 6-501.113 FC: Storing Maintenance Tools. Maintenance tools such as brooms, mops, vacuum cleaners, and similar items sha 6-501.11 FC: Repairing. The PHYSICAL FACILITIES shall be maintained in good repair. 6-501.12(A) FC: Cleaning, Frequency and Restrictions. (A) The PHYSICAL FACILITIES shall be cleaned as often as necessa 61C-1.004(7) FAC: (7) Attics, basements, boiler rooms, meter rooms, laundry rooms, and storage rooms shall be kept clean a 2-103.11(B) FC: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD prepara 6-501.114 FC: Maintaining PREMISES, Unnecessary Items and Litter. The PREMISES shall be free of: (A) Items that are unn

6-202.112 FC: Living or Sleeping Quarters, Separation. Living or sleeping quarters located on the PREMISES of a FOOD EST 6-202.111 FC: Private Homes and Living or Sleeping Quarters, Use Prohibition. A private home, a room used as living or slee 4-803.13 FC: Use of Laundry Facilities. (A) Except as specified in Paragraph (B) of this section, laundry facilities on the PREM 4-803.12 FC: Mechanical Washing. (A) Except as specified in Paragraph (B) of this section, LINENS shall be mechanically wa 4-401.11 FC: EQUIPMENT, Clothes Washers and Dryers, and Storage Cabinets, Contamination Prevention. (A) Except as sp 4-401.11 FC: EQUIPMENT, Clothes Washers and Dryers, and Storage Cabinets, Contamination Prevention. (A) Except as sp

4-802.11(C) FC: (C) LINENS and napkins that are used as specified in Paragraph 3-304.13 and cloth napkins shall be launder 4-803.11 FC: Storage of Soiled LINENS. Soiled LINENS shall be kept in clean, nonabsorbent receptacles or clean, washable 4-802.11(B) FC: (B) Cloth gloves specified in Paragraph 3-304.15(D) shall be laundered before being used with a different type 4-802.11(A) FC: (A) LINENS that do not come in direct contact with FOOD shall be laundered between operations if they beco 4-801.11 FC: Clean LINENS shall be free from FOOD residues and other soiling matter. 4-903.11(A) FC: (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LIN 4-903.12 FC: Except as specified in (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS

NFPA 101, 12.3.4.1 and 13.3.4.1: General. Assembly occupancies with occupant loads of more than 300 and all theaters with NFPA 25, 5.2.1.2: Unacceptable obstructions to spray patterns shall be corrected. For reporting purposes only. NFPA 13, 5.5.6: The clearance between the deflector and the top of storage shall be 18 inches or greater. For reporting purpo NFPA 96, 10.6.2: Where a fire alarm signaling system is serving the occupancy where the extinguishing system is located, the NFPA 96, 14.9.3.7.2: For appliances with fireboxes not exceeding 5 cubic feet, the water source shall be permitted to be a 10-

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NFPA 96, 14.9.3.7.3: For appliances with fireboxes over 5 cubic feet, the water source shall be a fixed pipe water system with NFPA 96, 10.2: Automatic fire-extinguishing systems shall be installed in accordance with the terms of their listing, the manufa NFPA 96, 10.5.1: A readily accessible means for manual activation shall be located between 42 inches and 48 inches above th NFPA 96, 10.5.1: A readily accessible means for manual activation shall be located between 42 inches and 48 inches above th NFPA 96, 10.5.1: A readily accessible means for manual activation shall be located between 42 inches and 48 inches above th NFPA 96, 11.1.6: Cooking equipment shall not be operated while its fire-extinguishing system or exhaust system is nonoperati NFPA 72, 7.1.1.1, 7.3.1 and 7.4.3: Inspection, testing, and maintenance programs shall satisfy the requirements of this code, c NFPA 96, 11.4.12: When a vent cleaning service is used, a certificate showing date of inspection or cleaning shall be maintain NFPA 96, 10.2.2: A placard identifying the use of the extinguisher as a secondary backup means to the automatic fire-extingui NFPA 10, 4.3.2.2: A placard shall be conspicuously placed near the extinguisher that states that the fire protection system sha NFPA 58, 3.8.5: Mobile units containing hotplates and other cooking equipment, including mobile kitchens and catering vehicle 61C-4.0161(8) FAC: (8) All units equipped with heat producing appliances for food preparation or maintaining food temperatur 61C-4.0161(9) FAC: (9) Required extinguishers shall be installed and easily accessible on each cart, and shall be located as re 61C-4.0161(9) FAC: (9) Required extinguishers shall be installed and easily accessible on each cart, and shall be located as re 61C-4.0161(9) FAC: (9) Required extinguishers shall be installed and easily accessible on each cart, and shall be located as re NFPA 1, 10.16.5: Portable Fire Extinguishers. A minimum of one portable fire extinguisher shall be provided for each concess NFPA 10, 1.5.6: Fire extinguishers shall not be obstructed or obscured from view. In large rooms, and in certain locations whe NFPA 72, Table 10.4.2.2: Testing Frequencies. [Testing of fire alarm system components must be tested annually. These co NFPA 10, 1.5.5: Cabinets housing fire extinguishers shall not be locked, except where fire extinguishers are subject to maliciou NFPA 10, 5.2.1, 5.3.1 and 5.5: Minimal sizes of fire extinguishers for the listed grades of hazards shall be provided on the basi NFPA 10, 5.2.1, 5.3.1 and 5.5: Minimal sizes of fire extinguishers for the listed grades of hazards shall be provided on the basi NFPA 10, 1.5.6: Fire extinguishers shall not be obstructed or obscured from view. In large rooms, and in certain locations whe NFPA 10, 5.3.1: Fire extinguishers shall be located so that the maximum travel distances do not exceed those specified in the NFPA 10, 5.7.2: Maximum travel distance shall not exceed 30 ft from the hazard to the extinguishers. For reporting purposes NFPA 10, 4.3.2. and 4.3.2.1: Class K Fire Extinguishers for Cooking Oil Fires. Fire extinguishers provided for the protection of NFPA 96, 10.1.2: Cooking equipment that produces grease-laden vapors and that might be a source of ignition of grease in th NFPA 96, 10.4.1 and 10.4.3: Upon activation of any fire-extinguishing system for a cooking operation, all sources of fuel and e NFPA 96, 4.1.2, 4.1.3, 4.1.4 and 4.1.5: All such equipment and its performance shall be maintained in accordance with the req 69A-48.006(1) FAC: (1) A standard Fire Alarm tag meeting the requirements of this rule shall be securely affixed to the fire ala NFPA 1, 13.1.5 and 10.2.2: Detailed records documenting all systems and equipment testing and maintenance shall be kept b NPFA 96, 11.2.1: An inspection and servicing of the fire-extinguishing system and listed exhaust hoods containing a constant o NFPA 10, 1.5.2: Portable fire extinguishers shall be maintained in a fully charged and operable condition and shall be kept in th NFPA 10, 1.5.2: Portable fire extinguishers shall be maintained in a fully charged and operable condition and shall be kept in th NFPA 10, 1.5.10: Fire extinguishers having a gross weight not exceeding 40 lb shall be installed so that the top of the fire extin 61C-1.004(9)(b) FAC and NFPA 10, 6.3.4: A standard state approved service tag shall be attached to each extinguisher and a NFPA 10, 6.3.1: Frequency. Fire extinguishers shall be subjected to maintenance at intervals of not more than 1 year, at the tim NFPA 25, 5.4.1.4, 5.4.1.4.1 and 5.4.1.6: A supply of spare sprinklers (never fewer than six) shall be maintained on the premise NFPA 25, 5.2.1.1.1 and 5.4.1.8: Sprinklers shall not show signs of leakage; shall be free of corrosion, foreign materials, paint, NFPA 25, 5.2.1.1.1 and 5.4.1.8: Sprinklers shall not show signs of leakage; shall be free of corrosion, foreign materials, paint, NFPA 25, 5.1: This chapter shall provide the minimum requirements for the routine inspection, testing, and maintenance of spr NFPA 25, 4.3.1: Records of inspections, tests, and maintenance of the system and its components shall be made available to NFPA 72, 10.6.2.1: Maintenance, Inspection, and Testing Records. Records shall be retained until the next test and for 1 year

NFPA 101, 7.9.2.2: The emergency lighting system shall be arranged to provide the required illumination automatically in the e NFPA 101, 7.2.1.5.2: Locks, if provided, shall not require the use of a key, a tool, or special knowledge or effort for operation fr NFPA 101, 7.2.1.4.2 and 7.2.1.4.3: Doors required to be of the side-hinged or pivoted-swinging type shall swing in the direction NFPA 101, 7.5.2.2.1: Hangings or draperies shall not be placed over exit doors or located so that they conceal or obscure any NFPA 101, 7.1.10.1 and 61C-1.004(10) FAC: Means of egress shall be continuously maintained free of all obstructions or impe NFPA 101, 7.5.1.3.1: Where more than one exit is required from a building or portion thereof, such exits shall be remotely loca NFPA 101, 7.10.1.2: Exits, other than main exterior exit doors that obviously and clearly are identifiable as exits, shall be mark NFPA 101, 7.10.1.2: Exits, other than main exterior exit doors that obviously and clearly are identifiable as exits, shall be mark 61C-1.004(10) FAC: Exits shall be clearly marked with approved illuminated exit signs. For reporting purposes only. NFPA 101, 7.9.2.1: Emergency illumination shall be provided for not less than 1.5 hours in the event of failure of normal lightin NFPA 101, 7.9.1.3: Where maintenance of illumination depends on changing from one energy source to another, a delay of no NFPA 101, 7.9.2.1: Emergency lighting facilities shall be arranged to provide initial illumination that is not less than an average

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NFPA 101, 7.9.3.1.1: Testing of required emergency lighting systems shall be permitted to be conducted as follows: (1) Funct NFPA 101, 7.9.1.1: Emergency lighting facilities for means of egress shall be provided in accordance with Section 7.9 for the fo NFPA 101, 7.4.1.1: The number of means of egress from any balcony, mezzanine, story, or portion thereof shall be not less th NFPA 101, 7.5.2.2.3 and 7.5.2.2.4: Mirrors shall not be placed on exit doors. Mirrors shall not be placed in or adjacent to any e NFPA 101, 7.5.2.1: Access to an exit shall not be through kitchens, storerooms other than as provided in Chapter 36 and Chap

61C-1.004(11) FAC: Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be NFPA 70, 240.80: Circuit breakers shall be tripfree and capable of being closed and opened by manual operation. For reportin NFPA 70, 110.12(a): Unused Openings - Unused openings in boxes or housings shall be effectively closed to afford protection 61C-1.004(11) FAC: Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be 61C-1.004(11) FAC: Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be 61C-1.004(11) FAC: Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be 61C-1.004(11) FAC: Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be 61C-1.004(11) FAC: Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be 61C-4.020(4) FAC: Electrical or other service connections through an exterior machine wall shall be sealed. Utility connections 61C-4.020(4) FAC: Electrical or other service connections through an exterior machine wall shall be sealed. Utility connections 61C-1.004(11) FAC: Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be NFPA 70, 210.8: Ground-Fault Circuit-Interrupter Protection for Personnel. (A) Dwelling Units. All 125-volt, single-phase, 15NFPA 70, 110.32: Work Space about Equipment. Sufficient space shall be provided and maintained about electrical equipmen NFPA 70, 110.32: Work Space about Equipment. Sufficient space shall be provided and maintained about electrical equipmen NFPA 70, 300.31: Covers Required. Suitable covers shall be installed on all boxes to prevent accidental contact with energize NFPA 70, 300.31: Covers Required. Suitable covers shall be installed on all boxes to prevent accidental contact with energize

69A-51.025(4) FAC: (4) Certificate of Compliance. The Certificate of Compliance shall be conspicuously placed so it can be re NFPA 58, 3.8.2.3: The LP-gas supply system, including the containers, shall be permitted to be installed on the outside of the v NFPA 58, 3.8.2.4: Containers shall be mounted securely on the vehicle, or within the enclosing recess or cabinet, and shall be NFPA 58, 3.8.2.4: Containers shall be mounted securely on the vehicle, or within the enclosing recess or cabinet, and shall be NFPA 54, 2.7.2(b): (b) Gas meters shall not be placed where they will be subjected to damage, such as adjacent to a driveway 61C-1.004(13)(a) FAC: Gas appliances. All appliances, including water heaters using gas, shall be kept in good repair and pro 61C-1.004(13)(a) FAC: Gas appliances. All appliances, including water heaters using gas, shall be kept in good repair and pro NFPA 58, 3.2.4.2: LP-gas containers or systems of which they are a part shall be protected from damage from vehicles. For re NFPA 58, 3.8.4.2(a) and (b): All appliances covered by this subsection installed on vehicles shall be approved and shall be ins 61C-1.004(13)(a) FAC: Gas appliances. All appliances, including water heaters using gas, shall be kept in good repair and pro NFPA 58, 3.4.8.4 and 5.3.1.2: Cylinders used with commercial food service appliances shall be used inside restaurants and in 69A-51.050(2) FAC: (2) Inspection Requirements. Each boiler used or proposed to be used in a place of public assembly with NFPA 96, 12.1.2.4: All deep fat fryers shall be installed with at least a 16-inch space between the fryer and surface flames from 61C-4.020(4) FAC: (4) Gas or other service connections through an exterior machine wall shall be sealed. Utility connections 61C-4.0161(10) FAC: (10) Installation of liquefied petroleum gas appliances, equipment, apparatus or containers on theme pa 61C-4.0161(10) FAC: (10) Installation of liquefied petroleum gas appliances, equipment, apparatus or containers on theme pa 61C-4.0161(10) FAC: (10) Installation of liquefied petroleum gas appliances, equipment, apparatus or containers on theme pa NFPA 58, 8.2.6.5: Containers shall be installed with as much road clearance as practical. This clearance shall be measured to NFPA 58, 3.2.12.1 and 3.8.2.7(b): A two-stage regulator system, an integral two-stage regulator, or a two-psi regulator system NFPA 58, 3.8.2.4: Containers shall be mounted securely on the vehicle, or within the enclosing recess or cabinet, and shall be 509.211(5) FS Every enclosed space or room that contains a boiler regulated under chapter 554 which is fired by the direct ap 509.211(5) FS Every enclosed space or room that contains a boiler regulated under chapter 554 which is fired by the direct ap 509.211(5) FS Every enclosed space or room that contains a boiler regulated under chapter 554 which is fired by the direct ap

NFPA 96, 14.9.3.3: Matches and other portable ignition sources shall not be stored in the vicinity of the solid fuel appliance. F 61C-1.004(8) FAC: (8) Flammable materials inside an establishment shall be stored in approved-type containers (maximum si 61C-1.004(8) FAC: (8) Flammable materials inside an establishment shall be stored in approved-type containers (maximum si 61C-1.004(8) FAC: (8) Flammable materials inside an establishment shall be stored in approved-type containers (maximum si NFPA 96, 14.9.3.1 and 14.9.3.2: Solid fuel shall be ignited with a match or an approved built-in gas flame or other approved ig 61C-1.004(8) FAC: (8) Flammable materials inside an establishment shall be stored in approved-type containers (maximum si 61C-1.004(8) FAC: (8) Flammable materials inside an establishment shall be stored in approved-type containers (maximum si 61C-1.004(7) FAC: (7) Attics, basements, boiler rooms, meter rooms, laundry rooms, and storage rooms shall be kept clean a

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61C-1.004(7) FAC: 61C-1.004(7) FAC: 61C-1.004(7) FAC: 61C-1.004(8) FAC:

(7) Attics, basements, boiler rooms, meter rooms, laundry rooms, and storage rooms shall be kept clean a (7) Attics, basements, boiler rooms, meter rooms, laundry rooms, and storage rooms shall be kept clean a (7) Attics, basements, boiler rooms, meter rooms, laundry rooms, and storage rooms shall be kept clean a (8) Flammable materials inside an establishment shall be stored in approved-type containers (maximum si

509.241(3) FS and 61C-1.002(1) and (7) FAC: Any license issued by the division shall be conspicuously displayed in the office 509.241(3) FS and 61C-1.002(1) and (7) FAC: Any license issued by the division shall be conspicuously displayed in the office 509.241(3) FS and 61C-1.002(1) and (7) FAC: Any license issued by the division shall be conspicuously displayed in the office 509.101(3) FS: (3) Each mobile food dispensing vehicle operator shall permanently affix in a prominent place on the side of the 61C-1.008(6) FAC: (6) A license renewal filed with the division more than 30 days but no more than 60 days after the expiratio 61C-1.008(6) FAC: (6) A license renewal filed with the division within 30 days after the expiration date shall be accompanied b 509.241(1) FS: (1) LICENSES; ANNUAL RENEWALS. Each public food service establishment shall obtain a license from the 509.241(2) FS: (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall a 509.241(3) FS and 61C-1.002(1) and (7) FAC: Any license issued by the division shall be conspicuously displayed in the office

61C-4.010(1)(b) FAC: (1)(b) In the event of an emergency occurrence such as a fire, flood, power outage or similar event that 61C-4.0161(6)(a) FAC: (6)(a) The mobile food dispensing vehicle shall designate a commissary within the theme park or enter 61C-4.0161(2)(c) FAC: (2)(c) Mobile food dispensing vehicles shall operate from an approved commissary that meets all appli 61C-4.0161(2)(c) FAC: (2)(c) Mobile food dispensing vehicles shall operate from an approved commissary that meets all appli 61C-4.0161(2)(d) FAC: (2)(d) When a service area is provided at the commissary for cleaning and servicing mobile food units, 61C-4.0161(5) FAC: (5) Mobile food dispensing vehicles may temporarily connect to an approved utility system for a time perio 509.101(3) FS: (3) It is the duty of each operator of a public food service establishment that provides commissary services to m 509.101(3) FS: (3) It is the duty of each operator of a public food service establishment that provides commissary services to m 61C-1.002(5)(b) FAC: (b) Any changes in the number of seats provided which may affect the license fee, the Florida Clean Ind 509.032(2)(b) FS: For purposes of performing required inspections and the enforcement of this chapter, the division has the rig 61C-1.004(9)(d) FAC: (d) Carbon dioxide and helium tanks shall be adequately secured so as to preclude any danger to safety 509.101(1) FS: (1) Any operator of a public food service establishment may establish reasonable rules and regulations for the 509.213(1) FS: (1) Every public food service establishment shall post a sign which illustrates and describes the Heimlich Mane 69A-51.025(4) FAC: (4) Certificate of Compliance. The Certificate of Compliance shall be conspicuously placed so it can be re 69A-51.050(2) FAC: (2) Inspection Requirements. Each boiler used or proposed to be used in a place of public assembly with 61C-1.002(6)(c)(1) FAC: (1) The operator of each public food service establishment to be newly constructed, remodeled, conv 51-5 509.101(1) FS and 61C-1.002(8)(c) FAC: Any operator of a pubic food service establishment shall maintain the latest foo 509.101(1) FS: (1) Any operator of a public food service establishment may establish reasonable rules and regulations for the 61C-4.0161(6)(b) FAC: (6)(b) Mobile cleaning units shall be subject to the plan review requirements contained in rule 61C-1.00 61C-4.0161(6)(a) FAC: (6)(a) The mobile food dispensing vehicle shall designate a commissary within the theme park or enter 61C-4.0161(6)(a) FAC: (6)(a) The mobile food dispensing vehicle shall designate a commissary within the theme park or enter 61C-4.0161(7)(d) FAC: (7)(d) All food carts, when used, shall be cleaned and serviced at least once daily. 61C-4.0161(7)(a) FAC: (7)(a) Theme park food carts shall operate adjacent to or within 300 feet of the support facility. 61C-1.002(5)(a)(6) FAC: (6) Theme park food carts. It shall be the responsibility of the entity which maintains and operates an 61C-4.010(7)(a) FAC: (7)(a) Mobile food dispensing vehicles, theme park food carts, vending machines and public food servic 450.045 FS: Proof of age; posting of notices.--(1) Any person who hires, employs, or suffers to work any child shall, in addition 450.045 FS: Proof of age; posting of notices.--(1) Any person who hires, employs, or suffers to work any child shall, in addition 450.045 FS: Proof of age; posting of notices.--(1) Any person who hires, employs, or suffers to work any child shall, in addition to food/beverage 509.292(1) FS: (1) An operator may not knowingly and willfully misrepresent the identity of any food or food product to any of th 509.292(2) FS: (2) If the food or food product is a fruit or fruit juice, its identity is misrepresented if: (a) The description of the f

509.039 FS and 61C-4.023(1) FAC: All managers employed by a food service establishment must have passed [the food serv 61C-4.010(1)(d)(4) FAC: (4) The person in charge is responsible for verifying, prior to any food handling activity, that all food h 2-103.11(J) FC: The PERSON IN CHARGE shall ensure that: (J) CONSUMERS are notified that clean TABLEWARE is to be 2-103.11(B) FC: The PERSON IN CHARGE shall ensure that: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT o 2-103.11(D) FC: The PERSON IN CHARGE shall ensure that: (D) EMPLOYEES are effectively cleaning their hands, by routin 61C-4.023(3) FAC: (3) The Conference for Food Protection Standards for Accreditation of Food Protection Manager Certificati 61C-4.023(1) FAC: (1) Each licensed establishment shall have a minimum of one certified food protection manager responsibl 61C-4.023(1) FAC: (1) The operator shall designate in writing the certified food protection manager or managers for each loca

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61C-4.023(1) FAC: (1) When four or more employees, at one time, are engaged in the storage, preparation or serving of food 509.039 FS and 61C-4.023(1) FAC: All managers employed by a food service establishment must have passed [the food serv 2-102.11 FC: Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the p 2-101.11 FC: The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall 2-103.11(A) FC: The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in 2-103.11(C) FC: The PERSON IN CHARGE shall ensure that: (C) EMPLOYEES and other PERSONS such as delivery and m 2-103.11(E) FC: The PERSON IN CHARGE shall ensure that: (E) EMPLOYEES are visibly observing FOODS as they are rec 2-103.11(F) FC: The PERSON IN CHARGE shall ensure that: (F) EMPLOYEES are properly cooking POTENTIALLY HAZAR 2-103.11(G) FC: The PERSON IN CHARGE shall ensure that: (G) EMPLOYEES are using proper methods to rapidly cool PO 2-103.11(I) FC: The PERSON IN CHARGE shall ensure that: (I) EMPLOYEES are properly SANITIZING cleaned multiuse EQ 61C-4.023(1) FAC: (1) All managers who are responsible for the storage, preparation, display, and serving of foods to the publ 509.039 FS: All managers employed by a food service establishment must have passed [the food service manager] test and re

61C-4.023(4)(a) FAC: (a) All public food service employees must receive training on professional hygiene and food borne dise 61C-4.023(4)(c) FAC: (c) Licensees who provide in-house employee training shall make available on the premises of the estab 509.213(2) FS: (2) The establishment shall be responsible for familiarizing its employees with the method of rendering such fir 61C-4.023(4)(b) FAC: (b) Public food service employees must receive training which relates to their assigned duties. Employe 61C-4.010(1)(d)(2) FAC: (2) Identified employee positions whose duties may include handling of ready-to-eat foods with their b 61C-4.023(1) FAC: (1) It shall be the responsibility of the certified manager or managers to inform all employees under their su 509.049 FS: Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for th 509.049 FS: Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for th

386.206(2) FS: (2) The proprietor or other person in charge of an enclosed indoor workplace must develop and imlement a po 386.206(1) FS: (1) Each sign posted pursuant to this section must have letters of reasonable size which can be easily read. 386.206(1) FS: (1) The person in charge of an enclosed indoor workplace that prior to adoption of s. 20, Art. X of the State Con 386.204 FS: Prohibition. A person may not smoke in an enclosed indoor workplace, except as otherwise provided in s. 386.20

509.214 FS: Notification of automatic gratuity charge. Every public food service establishment which includes an automatic gr

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n are specified in the CFR, such as 21 CFR 133 - Cheeses and Related Cheese Products, for curing certain cheese varieties. ied in law shall be obtained pasteurized..

ught or harvested; or (2) APPROVED for sale or service (B) MOLLUSCAN SHELLFISH that are recreationally caught may not be received fo ught or harvested; or (2) APPROVED for sale or service (B) MOLLUSCAN SHELLFISH that are recreationally caught may not be received fo ught or harvested; or (2) APPROVED for sale or service (B) MOLLUSCAN SHELLFISH that are recreationally caught may not be received fo andards as specified in law. h mushroom is individually inspected and found to be safe by an approved mushroom identification expert. andards as specified in law.

mption in a FOOD ESTABLISHMENT. ly raised for food and: (a) Raised slaughtered, and processed under a voluntary inspection program that is conducted by the agency that ha imals such as exotic animals (reindeer, elk, deer, antelope, water buffalo, or bison) that are "inspected and approved" in accordance with 9 C ine inspection program conducted by a regulatory agency such as the agency that has animal health jurisdiction, and (b) Slaughtered and pr by LAW, for field-dressed wild GAME ANIMALS under a routine inspection program that ensures the animals: (a) Receive a postmortem ex that is listed in 50 CFR 17 Endangered and Threatened Wildlife and Plants.

hment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds a temperature and time c eds either of the temperature and time combinations specified in Paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a co restricted or excluded as specified under Section 2-201.12 shall be discarded. ugh contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. tion of FOODS such as Caesar salad, hollandaise or bernaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified BEVERAGES that .17 shall be discarded. d other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-E e of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or SHELLSTOCK with badly broken shells shall be discarded. this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentia this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentia under Section 3-101.11 shall be reconditioned according to an approved procedure or discarded. lerances for U.S. Consumer Grade B as specified in 7 CFR Part 56 and 7 CFR Part 59. isinform the CONSUMER. (B) FOOD or color ADDITIVES, colored overwraps, or lights may not be used to misrepresent the true appearanc under Section 3-101.11 shall be reconditioned according to an approved procedure or discarded. personnel as often as necessary to determine freedom from unwholesomeness, adulteration or misbranding in accordance with the provisio personnel as often as necessary to determine freedom from unwholesomeness, adulteration or misbranding in accordance with the provisio tables intended for raw consumption or to a FOOD considered to be a good source of vitamin B1; or (2) Serve or sell FOOD specified in Sub cified in 21 CFR 170-180 relating to food additives, generally recognized as safe or prior sanctioned substances that exceed amounts specif , as specified in Section 3-202.12: (1) Unsafe or unAPPROVED FOOD or color ADDITIVES; and (2) Unsafe or unAPPROVED levels of APP eds either of the temperature and time combinations specified in Paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a co eds either of the temperature and time combinations specified in Paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a co eds either of the temperature and time combinations specified in Paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a co ervice or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH other than MOLLUSCAN S eds either of the temperature and time combinations specified in Paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a co under Section 3-101.11 shall be reconditioned according to an approved procedure or discarded. lerances for U.S. Consumer Grade B as specified in 7 CFR Part 56 and 7 CFR Part 59.

ZARDOUS FOOD dispensed through a VENDING MACHINE shall be in the PACKAGE in which it was placed at the FOOD ESTABLISHMEN STABLISHMENT may not package FISH using a REDUCED OXYGEN PACKAGING method. rements in 21 CFR 131 - 169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR not be concealed or altered. otentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or da a refrigerated, ready-to-eat, potentially hazardous food that is subsequently combined with additional ingredients or portions of food shall reta -to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original contain -to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original contain a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending o

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eled with the following information in plain view of the consumer: (1) The manufacturer's or processor's label that was provided with the FOO

nus, table placards, or elsewhere in plain view of all patrons, the following notice: Consumer Information: There is a risk associated with co thod and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall have a HACCP plan and that: (1) Ide

d to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801 ags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the Natio d by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an approved record keepin (B) and (C) of this section, molluscan shellfish may not be removed from the container in which they are received other than immediately bef d by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an approved record keepin bear a legible label that identifies the: (1) Name, address, and CERTIFICATION NUMBER of the shucker-packer or repacker of the MOLLU ags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the Natio cooked form without a consumer advisory as specified in Paragraph 3-401.11(C) shall be: (1) Obtained from a food processing plant that, up as specified in law. Labeling - Public food service establishments which prepare and package food products must ensure that packaged food otentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or da on 3-502.11, a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botul onjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified unde ers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as co d Paragraph (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat f YGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall have a HACC YGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall have a HACC YGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall have a HACC YGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall have a HACC YGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall have a HACC UCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall h

LANT shall be received frozen. US FOOD that is SLACKED to moderate the temperature shall be held: (A) Under refrigeration that maintains the FOOD temperature at 41 d

ous food shall be at a temperature of 41 degrees Fahrenheit or below when received. (B) If a temperature other than 41 degrees Fahrenheit ous food shall be at a temperature of 41 degrees Fahrenheit or below when received. (B) If a temperature other than 41 degrees Fahrenheit tored in refrigerated equipment that maintains an ambient air temperature of 45 degrees Fahrenheit or less. c health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food sha

ed under Sections 3-401.11 - 3-401.13 and received hot shall be at a temperature of 135 degrees Fahrenheit or above. ublic health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food ublic health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food ublic health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food ublic health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food

n Section 8-103.10 and under Section 8-103.11 before: (A) Smoking food as a method of food preservation rather than as a method of flavo as ham, shall be cooked: (1) In an oven that is preheated to the temperature specified for the roast's weight and that is held at that tempera ing shall be cooked to a temperature of 135 degrees Fahrenheit. s section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to s section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to s section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to s section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to s section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to the temperature specified under Paragraph 3-501.16(B) and 165 degrees Fahrenheit may not exceed 2 hours. ection, potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a t ntainer, or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the od reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F od reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F ated or stirred throughout or midway during cooking to compensate for uneven distribution of heat; (B) Covered to retain surface moisture; (C

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ated or stirred throughout or midway during cooking to compensate for uneven distribution of heat; (B) Covered to retain surface moisture; (C for sale in a ready-to-eat form if: (1) The food establishment serves a population that is not a highly susceptible population, (2) The steak is

emperature criteria specified under Section 3-501.14 by using one or more of the following methods based on the type of FOOD being coole eit or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. 11(C) and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45 degrees Fahrenheit or less. d received in compliance with laws allowing a temperature above 41 degrees Fahrenheit during shipment from the supplier as specified in Pa degrees Fahrenheit to 70 degrees Fahrenheit; and (2) Within a total of 6 hours, from 135 degrees Fahrenheit to 41degrees Fahrenheit or le degrees Fahrenheit to 70 degrees Fahrenheit; and (2) Within a total of 6 hours, from 135 degrees Fahrenheit to 41degrees Fahrenheit or le and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.

tructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating such as candy thermomet Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5 degrees Celsius ble for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (B) A TEMPERATURE MEASUR e measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanicall Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5 degrees Celsius dually scaled in Celsius and Fahrenheit shall be accurate to plus or minus 1 degree Celsius in the intended range of use. (B) FOOD TEMPER with manufacturer's specifications as necessary to ensure their accuracy. ble for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (B) A TEMPERATURE MEASUR e measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanicall ees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperature

od shall be thawed: od shall be thawed: od shall be thawed: od shall be thawed: od shall be thawed:

(A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submer (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submer (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submer (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submer (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submer

is section, after being served or sold and in the possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may no is section, after being served or sold and in the possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may no is section, after being served or sold and in the possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may no is section, after being served or sold and in the possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may no is section, after being served or sold and in the possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may no is section, after being served or sold and in the possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may no is section, after being served or sold and in the possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may no is section, after being served or sold and in the possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may no

e tight fitting and, if necessary, gasketed to minimize the entrance of dust, moisture, insects and rodents. which meets the sanitation and safety standards of this rule, deviations from the provisions of this rule are allowed for theme park food carts, TICALLY SEALED CONTAINERS of FOOD of visible soil before opening; nd vegetables, before they are washed as specified under Section 3-302.15 from READY-TO-EAT FOOD. ther contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT ded with suitable UTENSILS or effective dispensing methods that protect the FOOD from contamination. environmental sources of contamination. ot be offered for consumer self-service. This paragraph does not apply to: (1) consumer self-service of ready-to-eat foods at buffets or salad containers that are received PACKAGED together in a case or overwrap from cuts when the case or overwrap is opened; oilet rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept p ng the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODs such as canned BEVERAGES, or cooling coils and tubes o not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its PACKAGING, wrapp which meets the sanitation and safety standards of this rule, deviations from the provisions of this rule are allowed for theme park food carts, which meets the sanitation and safety standards of this rule, deviations from the provisions of this rule are allowed for theme park food carts,

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OD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or oth toilet rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept that may result from a factor or source not specified under Subparts 3-301 - 3-306. that may result from a factor or source not specified under Subparts 3-301 - 3-306. grity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. e intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination e intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination imal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such imal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such ed as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, p

imal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such imal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such OD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or oth in PACKAGES, covered containers, or wrappings; tored in the theme park's commissary or at an approved fixed food service establishment within the park. kfurters only shall comply with all applicable requirements set forth in rules 61C-4.010 and 61C-4.023, FAC, as well as the additional requirem kfurters only shall comply with all applicable requirements set forth in rules 61C-4.010 and 61C-4.023, FAC, as well as the additional requirem aw, whole fruits and vegetables shall meet the requirements specified in 21 CFR 173.315 Chemicals used in washing or to assist in the lye p ng kept in dispensers that are designed to provide protection, protected FOOD displays provided with the proper UTENSILS, original containe ENT and UTENSILS as specified under Paragraph 4-602.11(A) and SANITIZING as specified under Section 4-703.11; imal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such

ored by food employees trained in safe operating procedures. FACES that require lubrication in a manner that does not contaminate FOOD-CONTACT SURFACES. IL more than once to taste FOOD that is to be sold or served. e a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER es and utensils shall be cleaned: (1) Except as specified in Paragraph (B) of this section, before each use with a different type of raw anima at are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooke es and utensils shall be cleaned: (1) Except as specified in Paragraph (B) of this section, before each use with a different type of raw anima ubsequently cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. h READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptio

MENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result. ing damaged or recalled FOOD being held in the FOOD ESTABLISHMENT as specified under Section 6-404.11. Products that are held by t

or when otherwise approved, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utens uitable utensils or effective dispensing methods that protect the food from contamination. nd and arm contact with exposed food that is not in a ready-to-eat form. or when otherwise approved, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utens nd and arm contact with exposed food that is not in a ready-to-eat form.

ensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the tensils shall be stored: (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-conta tensils shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream o nsing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used ensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the cont ensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the ensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the cont ensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the

exclusion specified under Paragraph 2-201.12(A) if: (1) The person in charge obtains approval from the regulatory authority; and (2) The pe ry authority that a food employee is diagnosed with an illness due to Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli, ARGE. A FOOD EMPLOYEE or a PERSON who applies for a job as a FOOD EMPLOYEE shall: (A) In a manner specified under Section 2 nder Paragraph (C) or (D) of this section, restrict a food employee from working with exposed food; clean equipment, utensils, and linens; an

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stent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed FOOD; clean E nder Paragraph (C) or (D) of this section, restrict a food employee from working with exposed food; clean equipment, utensils, and linens; an ment, is determined to be a food employee associated outbreak, the division shall pursue enforcement action. ESTABLISHMENT if the FOOD EMPLOYEE is diagnosed with an infectious agent specified in Paragraph 2-201.11(A); h 2-201.12(B)(1) if the restricted person: (a) Is free of the symptoms specified under Paragraph 2-201.11(B)(1)(a), (b), (c), or (e) or (2) and nder Paragraph (C) or (D) of this section, restrict a food employee from working with exposed food; clean equipment, utensils, and linens; an nder Paragraph (C) or (D) of this section, restrict a food employee from working with exposed food; clean equipment, utensils, and linens; an he onset of jaundice occurred within the last 7 calendar days, exclude the food employee from the food establishment, or (2) If the onset of ja 2-201.12(D)(1) and Subparagraph 2-201.12(D)(2)(a) and a restriction specified under Subparagraph 2-201.12(D)(2)(b) if: (1) No foodborne il pplicants. The permit holder shall require food employee applicants to whom a conditional offer of employment is made and food employees

ployees may not care for or handle animals that may be present such as patrol dogs, service animals, or pets that are allowed as specified in oses other than handwashing. approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service s de available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1) - (4) of this section, a dwashing lavatories, and WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding or employees to verify compliance with the requirements of the Food Code and the specifications of the written procedures. The written pro or employees to verify compliance with the requirements of the Food Code and the specifications of the written procedures. The written pro each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operationa ical information jewelry on their arms and hands. This section does not apply to a plain ring such as a wedding band. arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equi arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equi arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equi arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equi arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equi dwashing lavatories, and WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equi ployees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds ployees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds ployees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds ployees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds their arms clean. d employees may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service estab dwashing lavatories, and WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding nt which utilizes bare hand contact with ready-to-eat foods, the division will temporarily enforce no bare hand contact in accordance with sec nd maintained so the edges and surfaces are cleanable and not rough. y not wear fingernail polish or artificial fingernails when working with exposed food. nds immediately prior to service if the operator of the public food service establishment maintains a written operational procedure which addr nds immediately prior to service if the operator of the public food service establishment maintains a written operational procedure which addr nds immediately prior to service if the operator of the public food service establishment maintains a written operational procedure which addr nds immediately prior to service if the operator of the public food service establishment maintains a written operational procedure which addr heir hands before returning to their work stations and as needed during their work periods in accordance with the handwashing requirements nds immediately prior to service if the operator of the public food service establishment maintains a written operational procedure which addr each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operationa

ction, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean ction, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean ction, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean so that food, equipment, linens, and single-service and single-use articles are protected from contamination and 386.204 FS: A person may so that food, equipment, linens, and single-service and single-use articles are protected from contamination and 386.204 FS: A person may ction, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean ction, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean

mination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. YEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed an

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YEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed an YEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed an

DING MACHINE including a machine that is designed to vend prePACKAGED snack FOOD that is not POTENTIALLY HAZARDOUS such a r and copper alloys such as brass may not be used in contact with a FOOD that has a pH below 6 such as vinegar, fruit juice, or wine or for FOOD-CONTACT SURFACES of EQUIPMENT that are used in contact with acidic FOOD. ood-contact surfaces. 21 CFR 178.3570 Lubricants with incidental food contact, if they are used on FOOD-CONTACT SURFACES, on bearings and gears located Section 4-202.11 and shall be designed and constructed so that: (1) Cleaning and SANITIZING solutions circulate throughout a fixed syste ics specified under Section 4-202.11 or Section 4-202.12 and shall be readily accessible for filter replacement and cleaning of the filter.

e installed on water lines shall be designed to facilitate disassembly for periodic servicing and cleaning. A water filter element shall be of the ce installed on water lines shall be located to facilitate disassembly for periodic servicing and cleaning. ddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating shall be used with nonscoring or nonscratchin pening covers to food and container storage spaces shall be tight-fitting so that the space along the entire interface between the doors or cov hall overlap the opening and be sloped to drain. (B) An opening located within the top of a unit of EQUIPMENT that is designed for use with t require lubricants shall be designed and constructed so that the lubricant can not leak, drip, or be forced into FOOD or onto FOOD-CONTA ocated in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping a NT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier. FR 1030.10 Microwave ovens. s section, MOLLUSCAN SHELLFISH life support system display tanks may not be used to display shellfish that are offered for human consu ARTICLES: (A) May not: (1) Allow the migration of deleterious substances; or (2) Impart colors, odors, or tastes to FOOD; and (B) Shall be: e for each display container displayed at a CONSUMER self-service unit such as a buffet or salad bar. as serving containers. leaning and for replacement. ENDING MACHINES shall be protected from manual contact, dust, insects, rodents, and other contamination. not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipm d to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being: (1) SEALED to the table; or (2) Elevat nd (C) of this section, floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least er treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and ng devices may not be installed in contact with stored ice. This section does not apply to cold plates that are constructed integrally with an ic TIZED or in-use FOOD-CONTACT SURFACES. th; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and etain their characteristic qualities under normal use conditions. ection, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard, close-grained w of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinge ous food shall have an automatic control that prevents the machine from vending food: (1) If there is a power failure, mechanical failure, or o etain their characteristic qualities under normal use conditions. of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinge ching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being h the requirements specified under Parts 4-1 and 4-2 or shall be discarded. dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the more than one inch protruding from the chilled dispensing head. CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD an OOD ESTABLISHMENT water tank, and appurtenances shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; and .2 percent may not be used as a FOOD-CONTACT SURFACE. percent may not be used as a FOOD-CONTACT SURFACE. tion, cast iron may not be used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT. (B) Cast iron may be used as a surface f al UTENSILS, and decorative UTENSILS such as hand painted ceramic or china that are used in contact with FOOD shall be lead-free or co th; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and th; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and th; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; 3) Free of sharp internal angles, corners, and c CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD an CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD an not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipm

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of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinge

, free standing vending machines shall have one or more of these elevation or movability features: (a) Be light enough to be manually move n food is prepared or portioned on premises. nts, insects and customer contamination. Where necessary to prevent such contamination, overhead protection and effective shields or air hall overlap the opening and be sloped to drain. (B) An opening located within the top of a unit of EQUIPMENT that is designed for use with are accessible for inspection and cleaning by being: (A) Removable by one of the methods specified in Subparagraphs 4- 202.11(A)(5) or ca al of grease-laden vapors (See 8.2.2.); 8.2.2 Air Volume. 8.2.2.1: Exhaust air volumes for hoods shall be of a sufficient level to provide for c as great as possible but not less than 18 inches. For reporting purposes only. type broilers, including gas or electrically heated char-broilers, a minimum vertical distance of 4 feet shall be maintained between the lower e ontal. For reporting purposes only. or use with commercial cooking equipment shall be provided. Listed grease filters shall be tested in accordance with UL 1046, Standard for if work clothes or LINENS are laundered on the PREMISES, a mechanical clothes washer and dryer shall be provided and used. (B) If on-P etain their characteristic qualities under normal use conditions. of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. racks, and skids used to store and transport large quantities of PACKAGED FOODs received from a supplier in a cased or overwrapped lot, t EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipme t EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipme ragraphs (B) and (C) of this section, floor- mounted EQUIPMENT that is not EASILY MOVABLE shall be SEALED to the floor or elevated on t EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipme EQUIPMENT that is not EASILY MOVABLE shall be elevated on legs that provide at least a 4-inch clearance between the table and the EQ igned to retain the insect within the device. over a FOOD preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FO e designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. purposes only. For reporting purposes only. orting purposes only.

se filters. For reporting purposes only. in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, ENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RES in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, ne can be easily cleaned. machines shall be such as to facilitate cleaning. ENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RES of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) Equipment components such as doors, s drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water a capacity not exceeding 1 gallon. For reporting purposes only. a capacity not exceeding 1 gallon. For reporting purposes only. ded for the removal of ash. For reporting purposes only. n to drain grease shall be clearly so designated, or the hood shall be constructed so that filters cannot be installed in the wrong orientation; N

machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the m nse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse he compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or launderin l soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning

ash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified he compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or launderin of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING m artments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. asives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent- sanitizer solution by using one o

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Sanitizers. If a detergent-sanitizer is used to SANITIZE in a cleaning and SANITIZING procedure where there is no distinct water rinse betwe WAREWASHING machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that: (A) Exposes the items to the un artments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. l soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning he compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or launderin asives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent- sanitizer solution by using one o achine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (B dwashing as specified under Section 2-301.15. (B) If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink

ces shall be maintained in good repair and be accurate within the intended range of use. EWASHING operations, a TEMPERATURE MEASURING DEVICE shall be provided and readily accessible for frequently measuring the wa ces shall be maintained in good repair and be accurate within the intended range of use. provide a fresh hot water SANITIZING rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures ces shall be maintained in good repair and be accurate within the intended range of use. ASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water: (A) In each w sures the concentration in milligrams per Liter of SANITIZING solutions shall be provided. sures the concentration in milligrams per Liter of SANITIZING solutions shall be provided. ly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposu ces shall be maintained in good repair and be accurate within the intended range of use. sures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.

as when the EQUIPMENT is fixed or the UTENSILS are too large, washing shall be done by using alternative manual WAREWASHING EQ e disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cl e disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cl e disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cl e disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cl as when the EQUIPMENT is fixed or the UTENSILS are too large, washing shall be done by using alternative manual WAREWASHING EQ

ssure of the fresh hot water SANITIZING rinse in a WAREWASHING machine may not be less than 15 pounds per square inch or more than ure of the wash solution in spray type warewashers that use hot water to SANITIZE may not be less than: (1) For a stationary rack, single te micals to SANITIZE may not be less than 120 degrees Fahrenheit. e of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 110 degrees Fahrenheit or the temper maintained clean. maintained clean.

ANITIZED. Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. od-contact surfaces shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions. (A) Hot water manual operations by immersion for at least 30 seconds and as specified under Section 4-501.111; (B) Hot water mechanica ANITIZED. Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (A) Hot water manual operations by immersion for at least 30 seconds and as specified under Section 4-501.111; (B) Hot water mechanica echanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, sh eration at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in echanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, sh N - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operati N - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operati echanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, sh

immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 171 degrees Fah s. (A) Except as specified in Paragraph (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rin NSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds as specified under Section 4-501.111; eration at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in echanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, sh N - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operati

er purpose. (B) Cloths used for wiping FOOD spills shall be: (1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out cont

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OD spills from TABLEWARE and carry-out containers; d for wiping FOOD spills from TABLEWARE and carry-out containers; or (2) Wet and cleaned as specified under Paragraph 4-802.11(D), sto MENT that does not have a mechanical clothes dryer as specified in Paragraph 4-301.15(B) shall be air-dried in a location and in a manner th OOD and clean serving UTENSILS.

om cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in a separate SANITIZING solution. om cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in a separate SANITIZING solution. as specified in Paragraph (D) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles s d used for wiping FOOD spills from TABLEWARE and carry-out containers; or (2) Wet and cleaned as specified under Paragraph 4-802.11(D d under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills fr (A) May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to food; and (B) Shall be: (1) Safe, and d under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills fr

d used for wiping FOOD spills from TABLEWARE and carry-out containers; or (2) Wet and cleaned as specified under Paragraph 4-802.11(

TIZED or in-use FOOD-CONTACT SURFACES. izing solution and dry wiping cloths shall be free of food debris and visible soil.

nd cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following proced UMERS may not be allowed to use soiled TABLEWARE, including SINGLE-SERVICE ARTICLES, to obtain additional FOOD from the displa ween the pouring utensil and the lip-contact area of the drinking cup or container, FOOD EMPLOYEES may not use TABLEWARE, including ion by being wrapped, covered, or inverted; (B) Exposed, unused settings shall be removed when a CONSUMER is seated; or (C) Exposed, ion by being wrapped, covered, or inverted; (B) Exposed, unused settings shall be removed when a CONSUMER is seated; or (C) Exposed, MER eating and drinking areas and handled so that clean TABLEWARE is not contaminated. UMERS may not be allowed to use soiled TABLEWARE, including SINGLE-SERVICE ARTICLES, to obtain additional FOOD from the displa ENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in Paragraph (B) of this section, before each ENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in Paragraph (B) of this section, before each ENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in Paragraph (B) of this section, before each NTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least ev ENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in Paragraph (B) of this section, before each ENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in Paragraph (B) of this section, before each NTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least ev

NTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least ev NTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least ev

and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT 1, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time wh 1, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time wh

1, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time wh

ater to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in acc umulation of dust, dirt, FOOD residue, and other debris. umulation of dust, dirt, FOOD residue, and other debris. cessary to preclude accumulation of soil residues. umulation of dust, dirt, FOOD residue, and other debris. cessary to preclude accumulation of soil residues.

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umulation of dust, dirt, FOOD residue, and other debris.

ducted at an approved commissary or food service establishment, a utensil washing sink will not be required, except that, an adequate supp n or serving utensils shall be maintained in the cart and used to replace any utensil that becomes contaminated. ly the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. ; or (C) Exposed, unused settings shall be cleaned and sanitized before further use if the settings are mot removed when a consumer is sea h (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where QUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbag IPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where NT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2 NT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2

dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped sha dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped sha HMENT without facilities specified in Parts 4-6 and 4-7 for cleaning and SANITIZING KITCHENWARE and TABLEWARE shall provide only S cified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford pr cified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford pr and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5)

be refilled at a FOOD ESTABLISHMENT with a POTENTIALLY HAZARDOUS FOOD.

rvicing mobile food units, the service area shall be equipped to furnish potable water in accordance with applicable provisions of Chapters 6 UBLIC WATER SYSTEM shall be sampled and tested at least annually and as required by state water quality regulations. 62-550 and 62-555, FAC, herein adopted by reference, where applicable. od equipment that are required to use water except that water supplied as specified under paragraphs 5-104.12(A) and (B) to a temporary fo r packaged foods shall be provided with adequate, conveniently located, handwashing facilities for employee use equipped with running hot D ESTABLISHMENT shall be obtained from APPROVED sources in accordance with 21 CFR 129 - Processing and Bottling of BOTTLED D disinfected before being placed in service after construction, repair, or modification and after an emergency situation, such as a flood, that m ATER SYSTEM shall meet 40 CFR 141 - National Primary DRINKING WATER Regulations and state DRINKING WATER quality standards; om any materials or additives other than those specified in Title 21, Code of Federal Regulations 173.310, herein adopted by reference.

use is APPROVED. (B) NonDRINKING WATER shall be used only for nonculinary purposes such as air conditioning, nonFOOD EQUIPMEN n accordance with the requirements of Chapter 5E-15, FAC, herein adopted by reference. A) A public water system; or (B) A nonpublic water system that is constructed, maintained, and operated according to law. et shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. shall be retained on file in the FOOD ESTABLISHMENT or the report shall be maintained as specified by state water quality regulations. pped to provide water at a temperature of at least 100 degrees Fahrenheit through a mixing valve or combination faucet. (B) A steam mixing nFOOD EQUIPMENT that are required to use water except that water supplied as specified in Paragraphs 5-104.12(A) and (B) to a TEMPO eet the peak hot water demands throughout the FOOD ESTABLISHMENT.

ng grease traps, that convey SEWAGE shall be designed and installed as specified under Paragraph 5-202.11(A). uids and rainwater shall be drained from point of discharge to disposal according to LAW. yclables, and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, or SIN ssary that meets all applicable requirements of this rule. The commissary must be provided with adequate facilities for disposal of liquid was rvicing mobile food units, the service area shall provide facilities for the drainage and disposal of liquid wastes in accordance with applicable flushed and drained in a sanitary manner during the servicing operation. to store BEVERAGES that are PACKAGED in containers made from paper products shall be equipped with diversion devices and retention APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, s shall be removed from a mobile FOOD ESTABLISHMENT at an APPROVED waste SERVICING AREA or by a SEWAGE transport vehicle T shall be: (A) Sized 15 percent larger in capacity than the water supply tank; and (B) Sloped to a drain that is 1 inch in inner diameter or gre APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, ROVED facility that is: (A) A public SEWAGE treatment plant; or (B) An individual SEWAGE disposal system that is sized, constructed, mai

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oved sewerage system in accordance with the provisions of Chapter 64E-6 or 62-601, FAC, herein adopted by reference, whichever is applic oved sewerage system in accordance with the provisions of Chapter 64E-6 or 62-601, FAC, herein adopted by reference, whichever is applic be curbed and graded to drain to collect and dispose of liquid waste that results from the REFUSE and from cleaning the area and waste re oved sewerage system in accordance with the provisions of Chapter 64E-6 or 62-601, FAC, herein adopted by reference, whichever is applic APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes,

e filling inlet to the discharge outlet; and (B) Sloped to an outlet that allows complete drainage of the tank. cording to LAW; and (B) Maintained in good repair. gned, constructed, and installed according to LAW. (B) A PLUMBING FIXTURE such as a handwashing facility, toilet, or urinal shall be EAS ed with APPROVED materials according to LAW. er chapter 5-203.13 FC; and 5-203.13 FC: At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided a gned, constructed, and installed according to LAW. (B) A PLUMBING FIXTURE such as a handwashing lavatory, toilet, or urinal shall be EA paired with APPROVED materials according to LAW. cording to LAW; and (B) Maintained in good repair. cording to LAW; and (B) Maintained in good repair. from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, cording to LAW; and (B) Maintained in good repair. gned, constructed, and installed according to LAW. (B) A PLUMBING FIXTURE such as a handwashing facility, toilet, or urinal shall be EAS to accumulation of moisture due to conditions such as condensation, FOOD or BEVERAGE drip, or water from melting ice shall be sloped t dance with provisions of Chapter 64E-6 FAC, herein adopted by reference, or the plumbing authority having jurisdiction. If used, a grease tra machine or ice storage bin. machine or ice storage bin. gned, constructed, and installed according to LAW. (B) A PLUMBING FIXTURE such as a handwashing facility, toilet, or urinal shall be EAS cording to LAW; and (B) Maintained in good repair.

k, pump, and hoses so that backflow and other contamination of the water supply are prevented. d to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMEN evel rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet ection, a water tank, pump, and hoses used for conveying DRINKING WATER shall be used for no other purpose. (B) Water tanks, pumps, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIP on device installed on a water supply system shall meet American Society of Sanitary Engineers (A.S.S.E.) standards for construction, installa o that it may be serviced and maintained. er treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and er treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and all be durably identified so that it is readily distinguishable from piping that carries DRINKING WATER. evel rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet d under subsection 5-202.13, a double check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 1 inch shal d under subsection 5-202.13, a double check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 1 inch shal

e convenient to machine locations where employees service bulk food machines. r packaged foods shall be provided with adequate, conveniently located, handwashing facilities for employee use. number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fe number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fe number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fe (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and (B) In, or immedia (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and (B) In, or immedia (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and (B) In, or immedia r EMPLOYEE use.

or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided w poses other than handwashing. number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fe or the accommodation of its employees and guests. Such facilities may include, but are not limited to, handwash basins, toilets. maintain a minimum of one public bathroom for each sex, properly designated, except as provided by rule. (c) Arcades, malls, or flea marke ration, storage, or warewashing areas.

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or the accommodation of its employees and guests. Such facilities may include, but are not limited to, handwash basins, toilets. ble to EMPLOYEES during all hours of operation.

nt to machine locations where employees service bulk food machines. and shall have tight- fitting, self closing doors or, in bathrooms located outside a public food service establishment, have entrances and exit ed [for each sex]. and shall have tight- fitting, self closing doors or, in bathrooms located outside a public food service establishment, have entrances and exit ctionable odors. properly plumbed, connected and discharging to an approved sewage disposal system. In a bathroom where more than one toilet is provided ctionable odors. avatories that is provided with disposable towels shall be provided with a waste receptacle as specified under Paragraph 5-501.16(C). eceptacles in bathrooms for women shall be covered. h a covered receptacle for sanitary napkins.

ne locations where employees service bulk food machines. n used as a hand dip shall: (1) Comply with one of the following: (a) Be an approved drug that is listed in the FDA publication Approved Dru n used as a hand dip shall: (1) Comply with one of the following: (a) Be an approved drug that is listed in the FDA publication Approved Dru EMPLOYEES to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES and shall be clearly visible to F ll be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heate lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap. r packaged foods shall be provided with adequate, conveniently located, handwashing facilities for employee use equipped with hand cleans r packaged foods shall be provided with adequate, conveniently located, handwashing facilities for employee use equipped with approved sa and single-service towels for handwashing and hand drying. n and at a strength equivalent to at least 100 mg/L chlorine. ctionable odors. ctionable odors. properly plumbed, connected and discharging to an approved sewage disposal system. In a bathroom where more than one toilet is provided properly plumbed, connected and discharging to an approved sewage disposal system. In a bathroom where more than one toilet is provided

ction, suitable cleaning implements and supplies such as high pressure pumps, hot water, steam, and detergent shall be provided as necess waste handling units for REFUSE, recyclables, and returnables and for use with materials containing FOOD residue shall be durable, cleana r REFUSE, recyclables, and returnables shall meet the requirements specified under Sections 6-101.11, 6-201.11- 6- 201.18, 6-202.15, and m the PREMISES by way of: (A) Portable receptacles that are constructed and maintained according to LAW; or (B) A transport vehicle that ptacles shall be of sufficient capacity to hold REFUSE, recyclables, and returnables that accumulate. MISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. yclables, and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, or SIN n. (A) An area designated for REFUSE, recyclables, returnables, and, except as specified in Paragraph (B) of this section, a redeeming mac les shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. rnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and clables, and returnables shall have drain plugs in place.

waste handling units for REFUSE, recyclables, and returnables and for use with materials containing FOOD residue shall be durable, cleana ES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous wrappings, cups, napkins and discarded single-service articles. ssary that meets all applicable requirements of this rule. The commissary must be provided with adequate … facilities for disposal of solid w in a VENDING MACHINE, except that a receptacle for BEVERAGE bottle crown closures may be located within a VENDING MACHINE. stem such as through grinders and pulpers shall be recycled or disposed of in an APPROVED public or private community recycling or REFU n. (A) An area designated for REFUSE, recyclables, returnables, and, except as specified in Paragraph (B) of this section, a redeeming mac waste handling units for REFUSE, recyclables, and returnables and for use with materials containing FOOD residue shall be durable, cleana

be constructed in accordance with LAW and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the eturnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. , REFUSE receptacles not meeting the requirements specified under Paragraph 5-501.13(A) such as receptacles that are not rodent-resistan

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ables shall be constructed of durable and cleanable materials. refuse, recyclables, and returnables shall be constructed of durable and cleanable materials. (B) Receptacles and waste handling units for R ptacles shall be of sufficient capacity to hold REFUSE, recyclables, and returnables that accumulate. ned in good repair. nclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under Section 6-501.114, and bles shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rod bles shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rod

ive animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situation QUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES can not result. ed birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accu ed to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspe ed to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspe ed birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accu ed to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspe ed to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspe ed to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspe

machines shall be such as to prevent the entrance of insects and rodents. he direction of egress travel where serving a room or area with an occupant load of 50 or more, except under the following conditions: (1) D d under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: d under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: d under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: all be tight fitting and, if necessary, gasketed to minimize the entrance of insects and rodents.

events of 4-30 days in length, the physical structure where the food preparation occurs shall be protected from the entrance of flying insects a peration conducted and shall be kept closed at all times except when food is actually being served. ance of vermin. TABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. d under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: ood repair, clean and free of obstructions. ood repair, clean and free of obstructions.

d as often as necessary to keep them clean. (B) Cleaning shall be done during periods when the least amount of FOOD is exposed such as ravel or other materials that have been effectively treated to minimize dust, facilitate maintenance, and prevent muddy conditions.

r prevent cleaning of the floors.

similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet roo MENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and close

ood repair, clean and free of obstructions. ials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for ngs, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, excep aned as often as necessary to keep them clean. aned as often as necessary to keep them clean. aned as often as necessary to keep them clean. ruction as to be easily cleaned and shall be kept clean and in good repair. absorbent material such as concrete or machine laid asphalt and shall be maintained in good repair, kept clean and be graded to drain. absorbent material such as concrete or machine laid asphalt and shall be maintained in good repair, kept clean and be graded to drain. -501.13(B), sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors. ction, only dustless methods of cleaning shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweepin

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aned as often as necessary to keep them clean.

ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. ials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. ials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. ood repair, clean and free of obstructions. aned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. r prevent cleaning of the walls, or ceilings.

where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are so 0 inches above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; 0 inches above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; 0 inches above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; on, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSI on, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSI on, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSI on, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSI ood repair, clean and free of obstructions. e a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where E

where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are so where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are so where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are so

ent any fuel-burning wick-type equipment for space heating unless such equipment is vented so as to prevent the accumulation of toxic or inj ioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-C reporting purposes only.

all be equipped with an exhaust system that complies with all the equipment and performance requirements of this standard; and NFPA 96, 8 vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Exhaust air v and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Exhaust air v e from all other exhaust systems. For reporting purposes only.

S routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPL ES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the order ies shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVIC all store their PERSONAL CARE ITEMS in facilities as specified under Paragraph 6-305.11(B).

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etail sale so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES by: taminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISON EES' use shall be: (B) Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LIN the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS a OUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD. of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for r of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for r taminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISON taminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISON taminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISON

shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions. d under 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides; and 7-202.12(C) FC: A RE RIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the mate not be used in a FOOD ESTABLISHMENT. (B) If used, a nontoxic tracking powder such as talcum or flour may not contaminate FOOD, EQU A) Contain only components that are listed as one of the following: (1) Generally recognized as safe for use in FOOD as specified in 21 CFR

hall be: (A) Labeled as specified under Section 7-101.11; and 7-101.11 FC: Identifying Information, Prominence. Containers of POISONOU he EMPLOYEES' use shall be labeled as specified under Section 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT g to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions tha g to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions tha ALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label.

oms shall be kept clean and free of debris and flammables. y used in connection with their operations shall be kept free of litter. The walking and driving surfaces of all exterior areas of food service es without soiling walls, EQUIPMENT, or supplies. oms shall be kept clean and free of debris and flammables. ers, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE a ers, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE a

aned as often as necessary to keep them clean. oms shall be kept clean and free of debris and flammables. wed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSO of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no lo

REMISES of a FOOD ESTABLISHMENT such as those provided for lodging registration clerks or resident managers shall be separated from om used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for condu dry facilities on the PREMISES of a FOOD ESTABLISHMENT shall be used only for the washing and drying of items used in the operation o shall be mechanically washed. (B) In FOOD ESTABLISHMENTS in which only wiping cloths are laundered as specified in Paragraph 4-301 vention. (A) Except as specified in Paragraph (B) of this section, EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is vention. (A) Except as specified in Paragraph (B) of this section, EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is

napkins shall be laundered between each use. acles or clean, washable laundry bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS used with a different type of raw animal FOOD such as beef, lamb, pork, and FISH. en operations if they become wet, sticky, or visibly soiled.

UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where NSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms;

300 and all theaters with more than one audience-viewing room shall be provided with an approved fire alarm system in accordance with 9.6

eater. For reporting purposes only. ing system is located, the activation of the automatic fire-extinguishing system shall activate the fire alarm signaling system. For reporting pu be permitted to be a 10-gallon container with a gravity arrangement or a hand pump for pressure. For reporting purposes only.

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d pipe water system with a hose of adequate length to reach the combustion and cooking chambers of the appliance. For reporting purpos of their listing, the manufacturer’s instructions, and the following standards where applicable. 
 NFPA 12, Standard on Carbon Dioxide Ex (1) es and 48 inches above the floor, be accessible in the event of a fire, be located in a path of egress, and clearly identify the hazard protected es and 48 inches above the floor, be accessible in the event of a fire, be located in a path of egress, and clearly identify the hazard protected es and 48 inches above the floor, be accessible in the event of a fire, be located in a path of egress, and clearly identify the hazard protected aust system is nonoperational or otherwise impaired. For reporting purposes only. quirements of this code, conform to the equipment manufacturer's recommendations, and verify proper operation of the fire alarm system. V leaning shall be maintained on the premises. For reporting purposes only. he automatic fire-extinguishing system shall be conspicuously placed near each portable fire extinguisher in the cooking area. For reporting ire protection system shall be activated prior to using the fire extinguisher. For reporting purposes only. hens and catering vehicles, shall be provided with at least one approved portable fire extinguisher rated in accordance with NFPA 10, Standa intaining food temperatures shall be provided with at least one approved portable fire extinguisher having a minimum rating of at least 10BC. and shall be located as remotely as possible from the fuel supply or power source of the cart, in accordance with Chapter 69A-43, FAC. For and shall be located as remotely as possible from the fuel supply or power source of the cart, in accordance with Chapter 69A-43, FAC. For and shall be located as remotely as possible from the fuel supply or power source of the cart, in accordance with Chapter 69A-43, FAC. For rovided for each concession stand where required by the AHJ in accordance with Section 13.6. For reporting purposes only. d in certain locations where visual obstructions cannot be completely avoided, means shall be provided to indicate the extinguisher location. ested annually. These components include, but are not limited to the following: batteries, emergency voice/alarm communication equipment ers are subject to malicious use and cabinets include a means of emergency access. For reporting purposes only. ll be provided on the basis of Table 5.2.1, except as modified by 5.2.2. Fire extinguishers shall be located so that the maximum travel dista ll be provided on the basis of Table 5.2.1, except as modified by 5.2.2. Fire extinguishers shall be located so that the maximum travel dista d in certain locations where visual obstructions cannot be completely avoided, means shall be provided to indicate the extinguisher location. eed those specified in the table used. Table 5.3.1 Fire Extinguisher Size and Placement for Class B Hazards Light (low) Minimum Extinguish For reporting purposes only. vided for the protection of cooking appliances that use combustible cooking media (vegetable or animal oils and fats) shall be listed and labe of ignition of grease in the hood, grease removal device, or duct shall be protected by fire-extinguishing equipment. For reporting purposes , all sources of fuel and electric power that produce heat to all equipment requiring protection by that system shall automatically shut off. Any n accordance with the requirements of this standard during all periods of operation of the cooking equipment. The following equipment shall urely affixed to the fire alarm control panel of each fire alarm system which is installed, and each time such system is serviced, tested, repaire intenance shall be kept by the property owner and shall be made available upon request for review by the AHJ. The AHJ shall be permitted ds containing a constant or fire-actuated water system shall be made at least every 6 months by properly trained and qualified persons. For ion and shall be kept in their designated places at all times when they are not being used. For reporting purposes only. ion and shall be kept in their designated places at all times when they are not being used. For reporting purposes only. hat the top of the fire extinguisher is not more than 5 ft above the floor. Fire extinguishers having a gross weight greater than 40 lb (except wh o each extinguisher and a person holding a valid state permit issued by the State Fire Marshal shall recharge or inspect the extinguisher and more than 1 year, at the time of hydrostatic test, or when specifically indicated by an inspection or electronic notification. For reporting purpos maintained on the premises so that any sprinklers that have operated or been damaged in any way can be promptly replaced. The sprinklers foreign materials, paint, and physical damage; and shall be installed in the proper orientation (e.g., upright, pendent, or sidewall). Sprinklers foreign materials, paint, and physical damage; and shall be installed in the proper orientation (e.g., upright, pendent, or sidewall). Sprinklers g, and maintenance of sprinkler systems. Table 5.1 shall be used to determine the minimum required frequencies for inspection, testing, and hall be made available to the authority having jurisdiction upon request. For reporting purposes only. he next test and for 1 year thereafter. For reporting purposes only.

tion automatically in the event of any interruption of normal lighting due to any of the following: (1) Failure of a public utility or other outside e e or effort for operation from the egress side. For reporting purposes only. shall swing in the direction of egress travel where serving a room or area with an occupant load of 50 or more, except under the following con y conceal or obscure any exit, unless otherwise provided in 7.5.2.2.2. For reporting purposes only. of all obstructions or impediments to full instant use in the case of fire or other emergency. Means of access must permit unobstructed trave xits shall be remotely located from each other and shall be arranged and constructed to minimize the possibility that more than one has the p le as exits, shall be marked by an approved sign readily visible from any direction of exit access. For reporting purposes only. le as exits, shall be marked by an approved sign readily visible from any direction of exit access. For reporting purposes only. purposes only. of failure of normal lighting. For reporting purposes only. e to another, a delay of not more than 10 seconds shall be permitted. For reporting purposes only. not less than an average of 1 foot-candle and, at any point, not less than 0.1 foot-candles, measured along the path of egress at floor level.

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cted as follows: (1) Functional testing shall be conducted at 30-day intervals for not less than 30 seconds. (2) Functional testing shall be con with Section 7.9 for the following: (1) Buildings or structures where required in Chapter 11 through Chapter 42 (2) Underground and limited hereof shall be not less than two, except under one of the following conditions: (1) Where a single means of egress is permitted in Chapter 1 ced in or adjacent to any exit in such a manner as to confuse the direction of exit. For reporting purposes only. d in Chapter 36 and Chapter 37, restrooms, workrooms, closets, bedrooms or similar spaces, or other rooms or spaces subject to locking, u

aced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary ac ual operation. For reporting purposes only. closed to afford protection substantially equivalent to the wall of the equipment. For reporting purposes only. aced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary ac aced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary ac aced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary ac aced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary ac aced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary ac sealed. Utility connections shall be made in such a manner that unauthorized or unintentional disconnections will be discouraged. For reporti sealed. Utility connections shall be made in such a manner that unauthorized or unintentional disconnections will be discouraged. For reporti aced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary ac 5-volt, single-phase, 15- and 20-ampere receptacles installed in the locations specified shall have ground-fault circuit-interrupter protection f about electrical equipment to permit ready and safe operation and maintenance of such equipment. In all cases, the work space shall be ad about electrical equipment to permit ready and safe operation and maintenance of such equipment. In all cases, the work space shall be ad ntal contact with energized parts or physical damage to parts or insulation. For reporting purposes only. ntal contact with energized parts or physical damage to parts or insulation. For reporting purposes only.

usly placed so it can be readily identified with the certified boiler, preferably in the boiler room. For reporting purposes only. led on the outside of the vehicle or in a recess or cabinet vaportight to the inside of the vehicle but accessible from and vented to the outside s or cabinet, and shall be located and installed so as to minimize the possibility of damage to containers, their appurtenances, or contents as s or cabinet, and shall be located and installed so as to minimize the possibility of damage to containers, their appurtenances, or contents as as adjacent to a driveway, under a fire escape, in public passages, halls, coal bins, or where they will be subjected to excessive corrosion or ept in good repair and properly vented when manufacturers' instructions require venting of the appliance and shall meet the following require ept in good repair and properly vented when manufacturers' instructions require venting of the appliance and shall meet the following require mage from vehicles. For reporting purposes only. approved and shall be installed as follows. (a) Wherever the device or appliance is of a type designed to be in operation while the vehicle is i ept in good repair and properly vented when manufacturers' instructions require venting of the appliance and shall meet the following require inside restaurants and in attended commercial food catering operations in accordance with the following: (a) Cylinders and appliances shall e of public assembly within this state except boilers exempt under subsection 69A-51.045(6), F.A.C., shall be thoroughly inspected as to its c r and surface flames from adjacent cooking equipment. For reporting purposes only. aled. Utility connections shall be made in such a manner that unauthorized or unintentional disconnections will be discouraged. For reportin r containers on theme park food carts is to be performed in accordance with the provisions of National Fire Protection Association Standard r containers on theme park food carts is to be performed in accordance with the provisions of National Fire Protection Association Standard r containers on theme park food carts is to be performed in accordance with the provisions of National Fire Protection Association Standard nce shall be measured to the bottom of the container or the lowest fitting, support, or attachment on the container or its housing, if any, which two-psi regulator system shall be required on all fixed piping systems that serve 1/2 -psig appliance systems [normally operated at 11 in. w.c s or cabinet, and shall be located and installed so as to minimize the possibility of damage to containers, their appurtenances, or contents as ch is fired by the direct application of energy from the combustion of fuels and that is located in any portion of a public lodging establishment ch is fired by the direct application of energy from the combustion of fuels and that is located in any portion of a public lodging establishment ch is fired by the direct application of energy from the combustion of fuels and that is located in any portion of a public lodging establishment

he solid fuel appliance. For reporting purposes only. e containers (maximum size 5 gallons) and in such a manner as to prevent a fire hazard. For reporting purposes only. e containers (maximum size 5 gallons) and in such a manner as to prevent a fire hazard. For reporting purposes only. e containers (maximum size 5 gallons) and in such a manner as to prevent a fire hazard. For reporting purposes only. ame or other approved ignition source. Combustible or flammable liquids shall not be used to assist ignition. For reporting purposes only. e containers (maximum size 5 gallons) and in such a manner as to prevent a fire hazard. For reporting purposes only. e containers (maximum size 5 gallons) and in such a manner as to prevent a fire hazard. For reporting purposes only. oms shall be kept clean and free of debris and flammables. For reporting purposes only.

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oms shall be kept clean and free of debris and flammables. For reporting purposes only. oms shall be kept clean and free of debris and flammables. For reporting purposes only. oms shall be kept clean and free of debris and flammables. For reporting purposes only. e containers (maximum size 5 gallons) and in such a manner as to prevent a fire hazard. For reporting purposes only.

sly displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall displ sly displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall displ sly displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall displ nt place on the side of the vehicle, in figures at least 2 inches high and in contrasting colors from the background, the operator's public food 0 days after the expiration date shall be accompanied by a delinquency fee of $100 in addition to the renewal fee and any other fees require e shall be accompanied by a delinquency fee of $50 in addition to the renewal fee and any other fees required by law or rule. obtain a license from the division. Such license may not be transferred from one place or individual to another. It shall be a misdemeanor o vice establishment shall apply for and receive a license from the division prior to the commencement of operation. sly displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall displ

tage or similar event that might result in the contamination of food, or that might prevent potentially hazardous food from being held at safe te n the theme park or entertainment complex, which commissary shall be equipped with a mobile cleaning unit that will travel from the commis ssary that meets all applicable requirements of this rule. The mobile food unit must report to the commissary to store or replenish supplies, ssary that meets all applicable requirements of this rule. The mobile food unit must report to the commissary to store or replenish supplies, rvicing mobile food units, the service area shall be physically separated from other food operations. ity system for a time period not to exceed one day's operation, provided the utility system is adequate to meet the needs of the unit, sanitary commissary services to maintain a daily registry verifying that each mobile food dispensing vehicle that receives such services is properly lic commissary services to maintain a daily registry verifying that each mobile food dispensing vehicle that receives such services is properly lic fee, the Florida Clean Indoor Air Act, fire safety, bathroom requirements or any other sanitation and safety requirements provided in law or ru er, the division has the right of entry and access to public lodging establishments and public food service establishments at any reasonable t clude any danger to safety. s and regulations for the management of the establishment and its guests and employees; Any rules or regulations established pursuant to t cribes the Heimlich Maneuver procedure for rendering emergency first aid to a choking victim in a conspicuous place in the establishment ac usly placed so it can be readily identified with the certified boiler, preferably in the boiler room. e of public assembly within this state except boilers exempt under subsection 69A-51.045(6), F.A.C., shall be thoroughly inspected as to its c tructed, remodeled, converted, or reopened shall submit properly prepared facility plans and specifications to the division for review and app all maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. s and regulations for the management of the establishment and its guests and employees; Any rules or regulations established pursuant to t contained in rule 61C-1.002(5)(c), FAC. n the theme park or entertainment complex, which commissary shall be equipped with a mobile cleaning unit that will travel from the commis n the theme park or entertainment complex, which commissary shall be equipped with a mobile cleaning unit that will travel from the commis

e support facility. maintains and operates any food cart or group of food carts within a theme park or entertainment complex to acquaint all operators with the re es and public food service establishments or food vendors participating in temporary food service events shall not be required to have any p any child shall, in addition to the limitations provided in this part, first obtain and keep on record during the entire period of such employment any child shall, in addition to the limitations provided in this part, first obtain and keep on record during the entire period of such employment any child shall, in addition to the limitations provided in this part, first obtain and keep on record during the entire period of such employment

r food product to any of the patrons of such establishment. The identity of food or a food product is misrepresented if: (a) The description o a) The description of the fruit or fruit juice is false or misleading in any particular; (b) The fruit or fruit juice is served, sold, or distributed under

ve passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employmen ng activity, that all food handling employees are in compliance with section 2-201.11, 2-201.12, and 2-201.13, Food Code, relative to employ an TABLEWARE is to be used when they return to self-service areas such as salad bars and buffets as specified under Section 3-304.16; OOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief vis ning their hands, by routinely monitoring the EMPLOYEES' handwashing; ection Manager Certification Programs, as adopted by the Conference for Food Protection on April 12, 2000 and herein adopted by reference ction manager responsible for all periods of operation. r managers for each location. A current list of certified food protection managers shall be available upon request in each establishment.

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aration or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when s ve passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employmen ns and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, applicati ON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. ons are not conducted in a private home or in a room used as living or sleeping quarters as specified under Section 6-202.111; NS such as delivery and maintenance PERSONS and pesticide applicators entering the FOOD preparation, FOOD storage, and WAREWAS g FOODS as they are received to determine that they are from APPROVED sources, delivered at the required temperatures, protected from g POTENTIALLY HAZARDOUS FOOD, being particularly careful in cooking those FOODS known to cause severe foodborne illness and dea ethods to rapidly cool POTENTIALLY HAZARDOUS FOODS that are not held hot or are not for consumption within 4 hours, through daily o ING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposur erving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protectio vice manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required te

iene and food borne disease prevention. Professional hygiene includes personal cleanliness and hygienic practices in accordance with the F the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curricu thod of rendering such first aid. assigned duties. Employees who prepare foods must be knowledgeable about safe methods of thawing, cooking, cooling, handling, holding a y-to-eat foods with their bare hands must receive professional hygiene training in accordance with 61C-4.023(6) FAC, prior to any food hand employees under their supervision and control who engage in the storage, preparation, or serving of food, to do so in accordance with accep protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foo protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foo

velop and imlement a policy regarding the smoking prohibitions established. ich can be easily read. 20, Art. X of the State Constitution was required to post signs under the requirements of this section must continue to conspicuously post, or wise provided in s. 386.2045.

includes an automatic gratuity or service charge in the price of the meal shall include on the food menu and on the face of the bill provided t

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rtain cheese varieties.

onally caught may not be received for sale or service. onally caught may not be received for sale or service. onally caught may not be received for sale or service.

at is conducted by the agency that has animal health jurisdiction, or (b) Under a routine inspection program conducted by a regulatory agency nd approved" in accordance with 9 CFR 352 Exotic Animals; Voluntary Inspection or rabbits that are "inspected and certified" in accordance isdiction, and (b) Slaughtered and processed according to: (i) Laws governing meat and poultry as determined by the agency that has anim nimals: (a) Receive a postmortem examination by an APPROVED veterinarian or veterinarian's designee, or (b) Are field-dressed and trans

it exceeds a temperature and time combination as specified in Paragraph 3-501.17(A). hat the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is appropriately marked with a date or day th

be discarded. and egg-fortified BEVERAGES that are not: (A) Cooked as specified under Subparagraphs 3-401.11(A)(1) or (2); or (B) Included in Subpar

human consumption in READY-TO-EAT form except as specified in Paragraphs (B) of this section and except that whole, raw fruits and vege oken shells shall be discarded. ontrol for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or hel ontrol for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or hel

d to misrepresent the true appearance, color, or quality of FOOD.

nding in accordance with the provisions of s. 509.032(4), FS. nding in accordance with the provisions of s. 509.032(4), FS. Serve or sell FOOD specified in Subparagraph B(1) of this section that is treated with sulfiting agents before receipt by the FOOD ESTABLI stances that exceed amounts specified in 21 CFR 181-186, substances that exceed amounts specified in 9 CFR Subpart C Section 424.21( nsafe or unAPPROVED levels of APPROVED FOOD and color ADDITIVES. hat the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is appropriately marked with a date or day th hat the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is appropriately marked with a date or day th hat the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is appropriately marked with a date or day th ed FISH other than MOLLUSCAN SHELLFISH shall be frozen throughout to a temperature of: (1) -4 degrees Fahrenheit or below for 168 h hat the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is appropriately marked with a date or day th

laced at the FOOD ESTABLISHMENT or FOOD PROCESSING PLANT at which it was prepared.

the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 subpart A - General.

arly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature redients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. arked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date arked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date , a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preserv

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label that was provided with the FOOD; (2) A card, sign, or other method of notification that includes the information specified under Subpara

n: There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorde have a HACCP plan and that: (1) Identifies the food to be packaged; (2) Limits the food packaged to a food that does not support the growth

11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold ELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing a 1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates durin received other than immediately before sale or preparation for service. (B) For display purposes, shellstock may be removed from the conta 1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates durin ker-packer or repacker of the MOLLUSCAN SHELLFISH; and (2) The sell by date for packages with a capacity of less than one-half gallon o ELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing a from a food processing plant that, upon request by the purchaser, packages the steaks and labels them, to indicate that the steaks meet the ucts must ensure that packaged food products are properly labeled. Package labels must contain the following information: 1. Identity and arly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature GING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at lea HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for im nd Containers, and as specified under Sections 3-202.17 and 3-202.18. OOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name h are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected al packaged form shall have a HACCP plan and that: (3) Specifies methods for maintaining FOOD at 41 degrees Fahrenheit or below; al packaged form shall have a HACCP PLAN that and that: (4) Describes how the packages shall be prominently and conspicuously labeled al packaged form shall have a HACCP PLAN that contains and that: (5) Limits the refrigerated shelf life to no more than 14 calendar days fr al packaged form shall have a HACCP PLAN and that: (5) Limits the refrigerated shelf life to no more than 14 calendar days from packaging al packaged form shall have a HACCP PLAN and that: (5) Limits the refrigerated shelf life to no more than 14 calendar days from packaging ard in the final packaged form shall have a HACCP PLAN and that (6) Includes operational procedures that: (a) Prohibit contacting food with

ntains the FOOD temperature at 41 degrees Fahrenheit or less; (B) At any temperature if the FOOD remains frozen.

re other than 41 degrees Fahrenheit for a potentially hazardous food is specified in law governing its distribution, such as laws governing mil re other than 41 degrees Fahrenheit for a potentially hazardous food is specified in law governing its distribution, such as laws governing mil

ction, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature a

enheit or above. s section, potentially hazardous food shall be maintained: s section, potentially hazardous food shall be maintained: s section, potentially hazardous food shall be maintained: s section, potentially hazardous food shall be maintained:

(1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperatu (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperatu (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperatu (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperatu

ation rather than as a method of flavor enhancement; (B) Curing food; (C) Using food additives or adding components such as vinegar: (1) A eight and that is held at that temperature. [Oven Type and Oven Temperature Based on Roast Weight: Still Dry - Less than 10 lbs 350 degr

w animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following meth w animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following meth w animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following meth w animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following meth w animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following meth

so that all parts of the food reach a temperature of at least 165 degrees Fahrenheit for 15 seconds. authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135 degrees Fahrenheit for hot holding. emperature of at least 165 degrees Fahrenheit and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after re emperature of at least 165 degrees Fahrenheit and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after re overed to retain surface moisture; (C) Heated to a temperature of at least 165 degrees Fahrenheit in all parts of the food; and (D) Allowed to

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overed to retain surface moisture; (C) Heated to a temperature of at least 165 degrees Fahrenheit in all parts of the food; and (D) Allowed to sceptible population, (2) The steak is labeled to indicate that it meets the definition of "whole-muscle, intact beef" as specified under Paragra

ed on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)

degrees Fahrenheit or less. nt from the supplier as specified in Paragraph 3-202.11(B), shall be cooled within 4 hours to 41 degrees Fahrenheit or less. enheit to 41degrees Fahrenheit or less ... enheit to 41degrees Fahrenheit or less ...

ures as specified under Chapter 3. ures as specified under Chapter 3. ures as specified under Chapter 3. ures as specified under Chapter 3.

of coating such as candy thermometers may be used. to plus or minus 1.5 degrees Celsius in the intended range of use. (B) Ambient air and water TEMPERATURE MEASURING DEVICES that 3. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin m in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragrap to plus or minus 1.5 degrees Celsius in the intended range of use. (B) Ambient air and water TEMPERATURE MEASURING DEVICES that ded range of use. (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to plus or minus 2

3. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin m in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragrap delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the E

eit or less, or (B) Completely submerged under running water: eit or less, or (B) Completely submerged under running water: eit or less, or (B) Completely submerged under running water: eit or less, or (B) Completely submerged under running water: eit or less, or (B) Completely submerged under running water:

(1) At a water temperature of 70 degrees Fahrenheit or below, (2) With suffici (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With suffici (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With suffici (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With suffici (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With suffici

eturned by the CONSUMER may not be offered as FOOD for human consumption. eturned by the CONSUMER may not be offered as FOOD for human consumption. eturned by the CONSUMER may not be offered as FOOD for human consumption. eturned by the CONSUMER may not be offered as FOOD for human consumption. eturned by the CONSUMER may not be offered as FOOD for human consumption. eturned by the CONSUMER may not be offered as FOOD for human consumption. eturned by the CONSUMER may not be offered as FOOD for human consumption. eturned by the CONSUMER may not be offered as FOOD for human consumption.

(B) Except as specified under Section 3-801.11(C), a co (B) Except as specified under Section 3-801.11(C), a co (B) Except as specified under Section 3-801.11(C), a co (B) Except as specified under Section 3-801.11(C), a co (B) Except as specified under Section 3-801.11(C), a co (B) Except as specified under Section 3-801.11(C), a co (B) Except as specified under Section 3-801.11(C), a co (B) Except as specified under Section 3-801.11(C), a co

e allowed for theme park food carts, provided there is full compliance with the following additional requirements: (b) Ice which will be consum

man consumption in READY-TO-EAT form except as specified in Paragraphs (B) of this section and except that whole, raw fruits and vegetab

ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish; (2) ready-to-cook individual portions for immediate erwrap is opened; es that are not shielded to intercept potential drips; (G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under li RAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. he nature of its PACKAGING, wrapping, or container or its positioning in the ice or water. (B) Except as specified in Paragraphs (C) and (D) e allowed for theme park food carts, provided there is full compliance with the following additional requirements: (a) Potentially hazardous f e allowed for theme park food carts, provided there is full compliance with the following additional requirements: (a) The preparation of pote

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is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working conta nes that are not shielded to intercept potential drips; (G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under

hall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other ef hall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other ef cluding other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetab cluding other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetab ork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging eac

cluding other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetab cluding other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetab is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working cont

AC, as well as the additional requirements set forth in paragraph (2)(a) and subsections (8)-(10) of this rule; except that: (c) Potentially haza AC, as well as the additional requirements set forth in paragraph (2)(a) and subsections (8)-(10) of this rule; except that: (c) Potentially haza ed in washing or to assist in the lye peeling of fruits and vegetables. 7-204.12 FC: Fruits and vegetables may be washed by using chemical e proper UTENSILS, original containers designed for dispensing, or individual PACKAGES or portions. (B) Condiments at a VENDING MAC ection 4-703.11; cluding other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetab

ner is refilled for a new CONSUMER. use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw fo with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant g use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw fo

amaged or soiled, or when interruptions occur in the operation.

6-404.11. Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled or re

e hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

e hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency with moist food such as ice cream or mashed potatoes; utensils, such as ice scoops, are used only with a food that is not potentially hazardous; 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of

regulatory authority; and (2) The person excluded as specified under Paragraph 2-201.12(A) provides to the person in charge written medic iga toxin-producing Escherichia coli, or hepatitis A virus. n a manner specified under Section 2-201.11, report to the person in charge the information specified under Paragraphs 2-201.11(A)-(D); an n equipment, utensils, and linens; and unwrapped single-service and single-use articles, in a food establishment if the food employee is: (1)S

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ot work with exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES. n equipment, utensils, and linens; and unwrapped single-service and single-use articles, in a food establishment if the food employee is: (1)S

h 2-201.11(A); 11(B)(1)(a), (b), (c), or (e) or (2) and no foodborne illness occurs that may have been caused by the restricted person,(b) Is suspected of cau n equipment, utensils, and linens; and unwrapped single-service and single-use articles, in a food establishment if the food employee is: (1)S n equipment, utensils, and linens; and unwrapped single-service and single-use articles, in a food establishment if the food employee is: (1)S establishment, or (2) If the onset of jaundice occurred more than 7 calendar days before: (a) Exclude the food employee from a food establi 01.12(D)(2)(b) if: (1) No foodborne illness occurs that may have been caused by the excluded or restricted person and the person provides oyment is made and food employees to report to the person in charge, information about their health and activities as they relate to diseases pets that are allowed as specified in Subparagraphs 6-501.115(B)(2)-(5). (B) Food Employees with service animals may handle or care for

tion or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. agraphs (A)(1) - (4) of this section, and (b) Section 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a pu nce tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes. written procedures. The written procedures must describe the corrective actions the operator must take when procedures are not followed. written procedures. The written procedures must describe the corrective actions the operator must take when procedures are not followed. hority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the wedding band. orking with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare h orking with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare h orking with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare h orking with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare h orking with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare h nce tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes. orking with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare h ands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under Section 5-202.12.(B) Foo ands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under Section 5-202.12.(B) Foo ands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under Section 5-202.12.(B) Foo ands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under Section 5-202.12.(B) Foo

rator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as nce tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes. hand contact in accordance with section 3-301.11(B), Food Code, until a determination is made by the health authority whether a food borne

en operational procedure which addresses all of the following components: 1. Identification of: a. specific work area(s); b. employee positio en operational procedure which addresses all of the following components: (2) Identified employee positions whose duties may include hand en operational procedure which addresses all of the following components: (3) Employees who handle ready-to-eat foods must thoroughly w en operational procedure which addresses all of the following components: The operational procedures must provide an effective way to mo e with the handwashing requirements of the Food Code. Additionally, these employees shall use a chemical hand sanitizing solution which m en operational procedure which addresses all of the following components: The person in charge is responsible for verifying, prior to any foo hority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the

ntamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES ntamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES ntamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES ion and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS. ion and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS. ntamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES ntamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES

overs body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, a

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overs body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, a overs body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, a

POTENTIALLY HAZARDOUS such as chips, party mixes, and pretzels shall be equipped with a self- closing door or cover if the machine is: as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator. (B) Copper and cop

ACES, on bearings and gears located on or within FOOD-CONTACT SURFACES, or on bearings and gears that are located so that lubrican ns circulate throughout a fixed system and contact all interior FOOD-CONTACT SURFACES, and (2) The system is self-draining or capable ement and cleaning of the filter.

A water filter element shall be of the replaceable type.

used with nonscoring or nonscratching UTENSILS and cleaning aids. re interface between the doors or covers and the cabinet of the machine, if the doors or covers are in a closed position, is no greater than on PMENT that is designed for use with a cover or lid shall be flanged upward at least two-tenths of an inch. (C) Except as specified under Para ed into FOOD or onto FOOD-CONTACT SURFACES. verhead leakage from drains, piping and other sources.

ish that are offered for human consumption and shall be conspicuously marked so that it is obvious to the CONSUMER that the shellfish are or tastes to FOOD; and (B) Shall be: (1) Safe; and (2) Clean.

e sides, behind, and above the equipment; (2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than one thirty 1) SEALED to the table; or (2) Elevated on legs as specified under Paragraph 4-402.12(D). (D) Except as specified in Paragraph (E) of this elevated on legs that provide at least a 6-inch clearance between the floor and the equipment. (B) If no part of the floor under the floor-moun with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating insp are constructed integrally with an ice storage bin. sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except as specified in Paragraph (B) of

an equivalently hard, close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling mponents such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' ower failure, mechanical failure, or other condition that results in an internal machine temperature that can not maintain food temperatures a

mponents such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' rded if they are not capable of being resurfaced.

d splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip apro

colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabs RESISTANT, and nonabsorbent; and (C) Finished to have a SMOOTH, EASILY CLEANABLE surface.

Cast iron may be used as a surface for cooking. (C) Cast iron may be used in UTENSILS for serving FOOD if the UTENSILS are used only a t with FOOD shall be lead-free or contain levels of lead not exceeding the limits of the following UTENSIL categories: [Utensil Category; De sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except as specified in Paragraph (B) of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except as specified in Paragraph (B) of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except as specified in Paragraph (B) of th colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabs colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabs e sides, behind, and above the equipment; (2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than one thirty

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mponents such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers'

Be light enough to be manually moved with ease by one person; or (b) Be elevated on legs or extended sidewalls to afford, with or without kic

rotection and effective shields or air curtains shall be provided. PMENT that is designed for use with a cover or lid shall be flanged upward at least two-tenths of an inch. (C) Except as specified under Para Subparagraphs 4- 202.11(A)(5) or capable of being rotated open; and (B) Removable or capable of being rotated open without unlocking EQ be of a sufficient level to provide for capture and removal of grease-laden cooking vapors. 8.2.2.2 Test data, performance acceptable to the

ll be maintained between the lower edge of the grease removal device and the cooking surface. For reporting purposes only.

cordance with UL 1046, Standard for Grease Filters for Exhaust Ducts. For reporting purposes only. all be provided and used. (B) If on-PREMISES laundering is limited to wiping cloths intended to be used moist, or wiping cloths are air-dried

and to facilitate maintenance. and to facilitate maintenance. pplier in a cased or overwrapped lot, shall be designed to be moved by hand or by conveniently available EQUIPMENT such as hand trucks des, behind, and above the equipment; (2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter des, behind, and above the equipment; (2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter e SEALED to the floor or elevated on legs that provide at least a 6-inch clearance between the floor and the EQUIPMENT. (B) If no part of th des, behind, and above the equipment; (2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than one thirty-se rance between the table and the EQUIPMENT. (E) The clearance space between the table and TABLE-MOUNTED EQUIPMENT may be:

pelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-US

PMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with man e constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. PMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with man PMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with man

e constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. and to facilitate maintenance. pment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manu ols and for the disposal of mop water and similar liquid waste.

e installed in the wrong orientation; NFPA 96, 6.2.1.4: Grease removal devices supplied as part of listed hood assemblies shall be installed

he manufacturer that indicates the machine's design and operating specifications including the: (A) Temperatures required for washing, rins ion of the solutions in wash and rinse tanks. NSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in ry UTENSIL holding before cleaning and after SANITIZING.

ASHING EQUIPMENT as specified in Paragraph 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleane NSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in WASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in Paragraph (C) of this section shall be used. (C) Alte

ent- sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZ

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there is no distinct water rinse between the washing and SANITIZING steps, the agent applied in the sanitizing step shall be the same deterg hat: (A) Exposes the items to the unobstructed spray from all cycles; and (B) Allows the items to drain.

ry UTENSIL holding before cleaning and after SANITIZING. NSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in ent- sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZ other manufacturer's instructions. (B) A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately tim wash produce, or thaw food, the sink shall be cleaned as specified under Section 4-501.14 before and after each time it is used to wash wip

sible for frequently measuring the washing and SANITIZING temperatures.

such as a transducer that measures and displays the water pressure in the supply line immediately before entering the WAREWASHING ma

mperature of the water: (A) In each wash and rinse tank; and (B) As the water enters the hot water SANITIZING final rinse manifold or in the

g of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for ch

native manual WAREWASHING EQUIPMENT as specified in Paragraph 4- 301.12(C) in accordance with the following procedures: (B) EQU cle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives. cle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives. cle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives. cle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives. native manual WAREWASHING EQUIPMENT as specified in Paragraph 4-301.12(C) in accordance with the following procedures: (A) EQU

pounds per square inch or more than 25 pounds per square inch as measured in the water line immediately downstream or upstream from th n: (1) For a stationary rack, single temperature machine, 165 degrees Fahrenheit; (2) For a stationary rack, dual temperature machine, 150

10 degrees Fahrenheit or the temperature specified on the cleaning agent manufacturer's label instructions.

ed before use after cleaning.

4-501.111; (B) Hot water mechanical operations by being cycled through equipment that is set up as specified under Sections 4-501.15, 4-5 ed before use after cleaning. 4-501.111; (B) Hot water mechanical operations by being cycled through equipment that is set up as specified under Sections 4-501.15, 4-5 178.1010 SANITIZING solutions, shall be used in accordance with the EPA- APPROVED manufacturer's label use instructions, and shall be ANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follo 178.1010 SANITIZING solutions, shall be used in accordance with the EPA- APPROVED manufacturer's label use instructions, and shall be n for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANIT n for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANIT 178.1010 SANITIZING solutions, shall be used in accordance with the EPA- APPROVED manufacturer's label use instructions, and shall be

all be maintained at 171 degrees Fahrenheit or above. of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194 degrees Fahrenheit, or less than: (1) For a stati s specified under Section 4-501.111; (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified u ANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follo 178.1010 SANITIZING solutions, shall be used in accordance with the EPA- APPROVED manufacturer's label use instructions, and shall be n for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANIT

om TABLEWARE and carry-out containers;

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ed under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills dried in a location and in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and S

arate SANITIZING solution. arate SANITIZING solution. ngle-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other cont pecified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping 501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT. food; and (B) Shall be: (1) Safe, and (2) Clean. 501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.

specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping

by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before sanitizing if using: (1) A 3-com ain additional FOOD from the display and serving EQUIPMENT. (C) Drinking cups and containers may be reused by self-service CONSUM may not use TABLEWARE, including SINGLE-SERVICE ARTICLES, soiled by the CONSUMER to provide second portions or refills. NSUMER is seated; or (C) Exposed, unused settings shall be cleaned and SANITIZED before further use if the settings are not removed wh NSUMER is seated; or (C) Exposed, unused settings shall be cleaned and SANITIZED before further use if the settings are not removed wh

ain additional FOOD from the display and serving EQUIPMENT. (C) Drinking cups and containers may be reused by self service CONSUM raph (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (2) Each ti raph (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (2) Each ti raph (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (2) Each ti eaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be clea raph (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (2) Each ti raph (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (2) Each ti eaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be clea

eaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be clea eaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be clea

il cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwa shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUM shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUM

shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUM

pecifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this se

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uired, except that, an adequate supply of spare preparation and serving utensils are maintained in the establishment and used to replace tho

ot removed when a consumer is seated. vered or inverted. 1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. oms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drip ph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have b 1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. tored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above th tored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above th

spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUM spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUM nd TABLEWARE shall provide only SINGLE-USE KITCHENWARE, SINGLE-SERVICE ARTICLES, and SINGLE-USE ARTICLES for use b d by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less d by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines includ

applicable provisions of Chapters 62-550 and 62-555, FAC. uality regulations.

5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressu oyee use equipped with running hot and cold water. cessing and Bottling of BOTTLED DRINKING WATER. ncy situation, such as a flood, that may introduce contaminants to the system. RINKING WATER quality standards; and (B) Water from a nonPUBLIC WATER SYSTEM shall meet state DRINKING WATER quality stand 0, herein adopted by reference.

r conditioning, nonFOOD EQUIPMENT cooling, fire protection, and irrigation. according to law.

y state water quality regulations. mbination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory. hs 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not b

PMENT, UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water shall be disposed of as specified under ate facilities for disposal of liquid waste. wastes in accordance with applicable provisions of Chapter 10D-6 or 62-601, FAC, and the plumbing authority having jurisdiction.

with diversion devices and retention pans or drains for container leakage. (B) VENDING MACHINES that dispense liquid FOOD in bulk shal waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. EA or by a SEWAGE transport vehicle in such a way that a public health HAZARD or nuisance is not created. that is 1 inch in inner diameter or greater, equipped with a shut-off valve. waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. ystem that is sized, constructed, maintained, and operated according to LAW.

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ted by reference, whichever is applicable. ted by reference, whichever is applicable. from cleaning the area and waste receptacles. ted by reference, whichever is applicable. waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.

g facility, toilet, or urinal shall be EASILY CLEANABLE.

with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal g lavatory, toilet, or urinal shall be EASILY CLEANABLE.

esistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E

g facility, toilet, or urinal shall be EASILY CLEANABLE. ter from melting ice shall be sloped to an outlet that allows complete draining. ing jurisdiction. If used, a grease trap shall be located to be easily accessible for cleaning.

g facility, toilet, or urinal shall be EASILY CLEANABLE.

f use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow he diameter of the water supply inlet and may not be less than 1 inch. er purpose. (B) Water tanks, pumps, and hoses approved for liquid foods may be used for conveying DRINKING WATER if they are cleaned ENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a dire E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device.

with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating insp with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating insp

he diameter of the water supply inlet and may not be less than 1 inch. ot less than 100 mesh to 1 inch shall be installed upstream from a carbonating device and downstream from any copper in the water supply ot less than 100 mesh to 1 inch shall be installed upstream from a carbonating device and downstream from any copper in the water supply

d under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. d under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. d under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. SHING areas; and (B) In, or immediately adjacent to, toilet rooms. SHING areas; and (B) In, or immediately adjacent to, toilet rooms. SHING areas; and (B) In, or immediately adjacent to, toilet rooms.

similar wastes, may not be provided with the handwashing aids and devices required for a handwashing lavatory as specified in Sections 6-3

d under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. andwash basins, toilets. ule. (c) Arcades, malls, or flea markets containing public food service establishments which offer no seating within the public food service est

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andwash basins, toilets.

ablishment, have entrances and exits constructed in such a manner as to ensure privacy of occupants. Such doors shall not be left open ex

ablishment, have entrances and exits constructed in such a manner as to ensure privacy of occupants. Such doors shall not be left open ex

where more than one toilet is provided, each toilet shall be separated by a partition from adjoining fixtures and a door shall be provided which

under Paragraph 5-501.16(C).

in the FDA publication Approved Drug Products with Therapeutic Equivalence Evaluations as an approved drug based on safety and effectiv in the FDA publication Approved Drug Products with Therapeutic Equivalence Evaluations as an approved drug based on safety and effectiv YEES and shall be clearly visible to FOOD EMPLOYEES. ser with a clean towel; or (C) A heated-air hand drying device.

oyee use equipped with hand cleansing soap or detergent. oyee use equipped with approved sanitary towels or other approved hand-drying device.

where more than one toilet is provided, each toilet shall be separated by a partition from adjoining fixtures and a door shall be provided which where more than one toilet is provided, each toilet shall be separated by a partition from adjoining fixtures and a door shall be provided which

etergent shall be provided as necessary for effective cleaning of receptacles and waste handling units for REFUSE, recyclables, and returna OOD residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent. (B) Plastic bags and wet strength paper 6-201.11- 6- 201.18, 6-202.15, and 6-202.16. LAW; or (B) A transport vehicle that is constructed, maintained, and operated according to LAW.

PMENT, UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water shall be disposed of as specified under (B) of this section, a redeeming machine for recyclables or returnables shall be located so that it is separate from FOOD, EQUIPMENT, UT

becoming attractants for insects and rodents.

OOD residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent. (B) Plastic bags and wet strength paper ttract or harbor insects and rodents. OD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABL OD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABL

ate … facilities for disposal of solid waste. d within a VENDING MACHINE. private community recycling or REFUSE facility; or solid waste shall be disposed of in an individual REFUSE facility such as a landfill or incin (B) of this section, a redeeming machine for recyclables or returnables shall be located so that it is separate from FOOD, EQUIPMENT, UT OOD residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent. (B) Plastic bags and wet strength paper

of liquid waste that results from the REFUSE and from cleaning the area and waste receptacles. OTH, durable, and sloped to drain. ceptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with FOOD residue ma

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ptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris

ecified under Section 6-501.114, and clean. 6-501.114 Maintaining Premises, Unnecessary Items and Litter. The premises shall be free of: oming attractants for insects and rodents. oming attractants for insects and rodents.

y be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGL S can not result. a frequency that prevents their accumulation, decomposition, or the attraction of pests. OD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping dev OD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping dev a frequency that prevents their accumulation, decomposition, or the attraction of pests. OD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping dev OD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping dev OD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping dev

under the following conditions: (1) Doors in horizontal exits shall not be required to swing in the direction of egress travel where permitted b the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windo the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windo the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windo

d from the entrance of flying insects and other vermin.

ents, and other animals. the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windo

amount of FOOD is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accid prevent muddy conditions.

s, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or othe all junctures shall be coved and closed to no larger than one thirty-second inch. (B) The floors in FOOD ESTABLISHMENTS in which water

urable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLE TH and EASILY CLEANABLE, except that antislip floor coverings or applications may be used for safety reasons.

pt clean and be graded to drain. pt clean and be graded to drain. may not be used on floors. g with treated dust mops, or sweeping using a broom and dust-arresting compounds.

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urable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLE

urable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLE

orting purposes only.

oduce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators nd rooms during periods of cleaning; nd rooms during periods of cleaning; nd rooms during periods of cleaning; FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated

es, slicers, grinders, or saws where EMPLOYEE safety is a factor.

oduce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators oduce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators oduce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators

event the accumulation of toxic or injurious gases or liquids. se contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.

nts of this standard; and NFPA 96, 8.2.2 Air Volume. NFPA 96, 8.2.2.1: Exhaust air volumes for hoods shall be of a sufficient level to provid

g on walls and ceilings. Exhaust air volumes for hoods shall be of a sufficient level to provide for capture and removal of grease-laden cooki g on walls and ceilings. Exhaust air volumes for hoods shall be of a sufficient level to provide for capture and removal of grease-laden cooki

vided for the orderly storage of EMPLOYEES' clothing and other possessions. e facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. SILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.

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CE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating LES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC D, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. NG of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. (B) Paragraph (A

nes that are stored or displayed for retail sale. nes that are stored or displayed for retail sale; and 7-207.12 FC: Refrigerated Medicines, Storage. Medicines belonging to EMPLOYEES or LES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC LES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC LES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC

esticides; and 7-202.12(C) FC: A RESTRICTED USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e d with the common name of the material. our may not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. use in FOOD as specified in 21 CFR 182 - Substances Generally Recognized as Safe, or 21 CFR 184 - Direct Food Substances Affirmed a

ominence. Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label. ntamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES; and 7-101.11 FC: Identify manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certificatio manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certificatio

f all exterior areas of food service establishments shall be effectively maintained so as to minimize dust. These surfaces shall be graded to

S, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES; and (B) Stored in an orderly manner that facilitates cleaning the area used S, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES; and (B) Stored in an orderly manner that facilitates cleaning the area used

urs may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and PMENT that is nonfunctional or no longer used; and (B) Litter.

nt managers shall be separated from rooms and areas used for FOOD ESTABLISHMENT operations by complete partitioning and solid selfg quarters may not be used for conducting FOOD ESTABLISHMENT operations. ying of items used in the operation of the establishment. (B) Separate laundry facilities located on the PREMISES for the purpose of genera ered as specified in Paragraph 4-301.15(B), the wiping cloths may be laundered in a mechanical washer, a sink designated only for launderin storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SE storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SE

lean EQUIPMENT, clean UTENSILS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. ) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept

alarm system in accordance with 9.6.1 and 12.3.4 (and 13.3.4), unless otherwise permitted by the following: Assembly occupancies that are

m signaling system. For reporting purposes only. r reporting purposes only.

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he appliance. For reporting purposes only. 12, Standard on Carbon Dioxide Extinguishing Systems
 NFPA 13, Standard for the Installation of Sprinkler Systems
 NFPA 17, Stan (2) (3) clearly identify the hazard protected. For reporting purposes only. clearly identify the hazard protected. For reporting purposes only. clearly identify the hazard protected. For reporting purposes only.

operation of the fire alarm system. Visual Inspection. Visual Inspection shall be performed in accordance with the schedules in this chapter

er in the cooking area. For reporting purposes only.

in accordance with NFPA 10, Standard for Portable Fire Extinguishers, at not less than 10BC. For reporting purposes only. g a minimum rating of at least 10BC. For reporting purposes only. ance with Chapter 69A-43, FAC. For reporting purposes only. ance with Chapter 69A-43, FAC. For reporting purposes only. ance with Chapter 69A-43, FAC. For reporting purposes only. orting purposes only. o indicate the extinguisher location. For reporting purposes only. ice/alarm communication equipment, remote annunciators, heat detectors, fire alarm boxes, system smoke detectors, and alarm notification

ated so that the maximum travel distances shall not exceed those specified in Table 5.2.1, except as modified by 5.2.2. Table 5.2.1 Fire Ex ated so that the maximum travel distances shall not exceed those specified in Table 5.2.1, except as modified by 5.2.2. Table 5.2.1 Fire Ex o indicate the extinguisher location. For reporting purposes only. zards Light (low) Minimum Extinguisher Rating 10-B Maximum Travel Distance to Extinguishers 50 ft. Ordinary (moderate) Minimum Extingu

oils and fats) shall be listed and labeled for Class K fires. Class K fire extinguishers manufactured after January 1, 2002, shall not be equipp equipment. For reporting purposes only. stem shall automatically shut off. Any gas appliance not requiring protection, but located under the same ventilating equipment, shall also au ment. The following equipment shall be kept in good working condition: (1) Cooking equipment (2) Hoods (3) Ducts (if applicable) (4) Fan ch system is serviced, tested, repaired, inspected, or improved by any person. For reporting purposes only. he AHJ. The AHJ shall be permitted to require the owner, operator, or occupant to provide tests or test reports, without expense to the AHJ, y trained and qualified persons. For reporting purposes only. purposes only. purposes only. weight greater than 40 lb (except wheeled types) shall be so installed that the top of the fire extinguisher is not more than 3½ ft above the flo arge or inspect the extinguisher and shall prepare the tag to include the information required by rule 4A-21.241, FAC, herein adopted by refe nic notification. For reporting purposes only. be promptly replaced. The sprinklers shall correspond to the types and temperature ratings of the sprinklers in the property. A special sprink ght, pendent, or sidewall). Sprinklers shall not be altered in any respect or have any type of ornamentation, paint, or coatings applied after s ght, pendent, or sidewall). Sprinklers shall not be altered in any respect or have any type of ornamentation, paint, or coatings applied after s quencies for inspection, testing, and maintenance. Table 5.1 Summary of Sprinkler System Inspection, Testing, and Maintenance. Item Ac

re of a public utility or other outside electrical power supply (2) Opening of a circuit breaker or fuse (3) Manual act(s), including accidental ope

more, except under the following conditions: (1) Doors in horizontal exits shall not be required to swing in the direction of egress travel wher

ccess must permit unobstructed travel at all times and be maintained free of obstructions and fire hazards. Halls, entrances and stairways sh ssibility that more than one has the potential to be blocked by any one fire or other emergency condition. For reporting purposes only. porting purposes only. porting purposes only.

ong the path of egress at floor level. For reporting purposes only.

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s. (2) Functional testing shall be conducted annually for not less than 1½ hours if the emergency lighting system is battery powered. (3) The pter 42 (2) Underground and limited access structures as addressed in Section 11.7 (3) High-rise buildings as required by other sections of ns of egress is permitted in Chapter 11 through Chapter 42. (2) Where a single means of egress is permitted for a mezzanine or balcony and

ooms or spaces subject to locking, unless passage through such rooms or spaces is permitted for the occupancy by Chapter 18, Chapter 19

maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with th

maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with th maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with th maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with th maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with th maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with th tions will be discouraged. For reporting purposes only. tions will be discouraged. For reporting purposes only. maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with th nd-fault circuit-interrupter protection for personnel. (1) Bathrooms; (6) Kitchens - where the receptacles are installed to serve the countertop all cases, the work space shall be adequate to permit at least a 90-degree opening of doors or hinged panels. For reporting purposes only. all cases, the work space shall be adequate to permit at least a 90-degree opening of doors or hinged panels. For reporting purposes only.

rting purposes only. ssible from and vented to the outside, with the vents located near the top and bottom of the enclosure and 3 feet horizontally away from any o , their appurtenances, or contents as follows: (a) Containers shall be installed with road clearance in accordance with 8.2.6.5. (b) Fuel conta , their appurtenances, or contents as follows: (a) Containers shall be installed with road clearance in accordance with 8.2.6.5. (b) Fuel conta e subjected to excessive corrosion or vibration. For reporting purposes only. e and shall meet the following requirements: (a) All appliances shall have a nationally recognized testing laboratory seal such as AGA or UL e and shall meet the following requirements: (a) All appliances shall have a nationally recognized testing laboratory seal such as AGA or UL

o be in operation while the vehicle is in transit, such as a cargo heater or cooler, suitable means to stop the flow of gas in the event of a line b e and shall meet the following requirements: (a) All appliances shall have a nationally recognized testing laboratory seal such as AGA or UL g: (a) Cylinders and appliances shall be listed. (b) Commercial food service appliances shall not have more than two 10-oz nonrefillable buta all be thoroughly inspected as to its construction, installation and condition as follows: (a) Power boilers and high pressure, high temperatur

ons will be discouraged. For reporting purposes only. Fire Protection Association Standard Number 58, Liquefied Petroleum Gases Handbook, and Chapters 69A-3 and 5F-11, FAC, herein adopte Fire Protection Association Standard Number 58, Liquefied Petroleum Gases Handbook, and Chapters 69A-3 and 5F-11, FAC, herein adopte Fire Protection Association Standard Number 58, Liquefied Petroleum Gases Handbook, and Chapters 69A-3 and 5F-11, FAC, herein adopte container or its housing, if any, whichever is lowest, as follows (see Figure 8.2.6.5).Figure 8.2.6.5 Container installation clearances. (a) Con tems [normally operated at 11 in. w.c. pressure]. The regulators utilized in these systems shall meet the requirements of 2.5.7. This requirem , their appurtenances, or contents as follows: (a) Containers shall be installed with road clearance in accordance with 8-2.6.5. (b) Fuel cont on of a public lodging establishment that also contains sleeping rooms shall be equipped with one or more carbon monoxide sensor devices on of a public lodging establishment that also contains sleeping rooms shall be equipped with one or more carbon monoxide sensor devices on of a public lodging establishment that also contains sleeping rooms shall be equipped with one or more carbon monoxide sensor devices

urposes only. urposes only. urposes only. ition. For reporting purposes only. urposes only. urposes only.

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urposes only.

ich offer catering services shall display their license number on all advertising for catering services. The current license from the division sh ich offer catering services shall display their license number on all advertising for catering services. The current license from the division sh ich offer catering services shall display their license number on all advertising for catering services. The current license from the division sh ckground, the operator's public food service establishment license number. newal fee and any other fees required by law or rule. quired by law or rule. another. It shall be a misdemeanor of the second degree, punishable as provided in s. 775.082 or s. 775.083, for such an establishment to o

ich offer catering services shall display their license number on all advertising for catering services. The current license from the division sh

rdous food from being held at safe temperatures, the person in charge shall immediately notify the division. g unit that will travel from the commissary to the mobile food dispensing vehicle. The mobile cleaning unit will be based in a service area adj ssary to store or replenish supplies, clean utensils and equipment or dispose of liquid and solid waste. Mobile food dispensing vehicles whic ssary to store or replenish supplies, clean utensils and equipment or dispose of liquid and solid waste. Mobile food dispensing vehicles whic

meet the needs of the unit, sanitary facilities are made available for employees and patrons in accordance with the plumbing authority havin receives such services is properly licensed by the division. Prior to providing commissary services, each public food service establishment m receives such services is properly licensed by the division. Prior to providing commissary services, each public food service establishment m ety requirements provided in law or rule, shall be reported immediately to the division by the operator. e establishments at any reasonable time.

regulations established pursuant to this section shall be printed in the English language and posted in a prominent place within such public f picuous place in the establishment accessible to employees.

all be thoroughly inspected as to its construction, installation and condition as follows: (a) Power boilers and high pressure, high temperatur ons to the division for review and approval in accordance with the provisions of Chapter 509, FS, and rule Chapters 61C-1 and 61C-4, FAC. vailable to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on pre regulations established pursuant to this section shall be printed in the English language and posted in a prominent place within such public f

g unit that will travel from the commissary to the mobile food dispensing vehicle. The mobile cleaning unit will be based in a service area adj g unit that will travel from the commissary to the mobile food dispensing vehicle. The mobile cleaning unit will be based in a service area adj

x to acquaint all operators with the requirements of all applicable laws and rules. The operator is required to notify the division immediately o s shall not be required to have any public bathrooms. he entire period of such employment proof of the child's age. This requirement shall be satisfied by: (a) A photocopy of the child's birth certif he entire period of such employment proof of the child's age. This requirement shall be satisfied by: (a) A photocopy of the child's birth certif he entire period of such employment proof of the child's age. This requirement shall be satisfied by: (a) A photocopy of the child's birth certif

represented if: (a) The description of the food or food product is false or misleading in any particular; (b) The food or food product is served, e is served, sold, or distributed under the name of another fruit or fruit juice; or (c) A synthetic or flavored drink is sold purporting to be fruit ju

a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and 01.13, Food Code, relative to employee health status, exclusions and restrictions. specified under Section 3-304.16; WASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed

000 and herein adopted by reference, shall be the division standard for the recognition of certifying organizations who provide food manager

n request in each establishment.

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manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and dborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Code. The perso NT during all hours of operation. der Section 6-202.111; on, FOOD storage, and WAREWASHING areas comply with this Code; quired temperatures, protected from contamination, unADULTERATED, and accurately presented, by routinely monitoring the EMPLOYEES use severe foodborne illness and death, such as eggs and COMMINUTED MEATS, through daily oversight of the EMPLOYEES' routine mon mption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for g a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certificatio r employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the p

nic practices in accordance with the Food Code and techniques to prevent cross contamination. Food borne disease prevention training mus pon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee

cooking, cooling, handling, holding and storing foods. Service personnel must be knowledgeable about safe methods of serving food. Emp 4.023(6) FAC, prior to any food handling activity. Training shall be provided to all employees assigned to positions which include handling re od, to do so in accordance with acceptable sanitary practices as described in this chapter. reparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an ex reparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an ex

st continue to conspicuously post, or cause to be posted, signs stating that smoking is not permitted in the enclosed indoor workplace.

and on the face of the bill provided to the customer notice that an automatic gratuity is included.

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am conducted by a regulatory agency other than the agency that has animal health jurisdiction, and (c) Raised, slaughtered, and processed a spected and certified" in accordance with 9 CFR 354 Voluntary Inspection of Rabbits and Edible Products Thereof; ermined by the agency that has animal health jurisdiction and the agency that conducts the inspection program, and (ii) Requirements which ee, or (b) Are field-dressed and transported according to requirements specified by the agency that has animal health jurisdiction and the age

opriately marked with a date or day that exceeds a temperature and time combination as specified in Paragraph 3-501.17(A).

A)(1) or (2); or (B) Included in Subparagraph 3-401.11(D)

except that whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption need not be washed befo

zardous food that is displayed or held for service for immediate consumption: (3) The food in unmarked containers or packages or marked zardous food that is displayed or held for service for immediate consumption: (3) The food in unmarked containers or packages or marked

efore receipt by the FOOD ESTABLISHMENT, except that grapes need not meet this subparagraph. in 9 CFR Subpart C Section 424.21(b) Food ingredients and sources of radiation, or pesticide residues that exceed provisions specified in 4

opriately marked with a date or day that exceeds a temperature and time combination as specified in Paragraph 3-501.17(A). opriately marked with a date or day that exceeds a temperature and time combination as specified in Paragraph 3-501.17(A). opriately marked with a date or day that exceeds a temperature and time combination as specified in Paragraph 3-501.17(A). egrees Fahrenheit or below for 168 hours (7 days) in a freezer; or (2) -31 degrees Fahrenheit or below for 15 hours in a blast freezer. (B) If th opriately marked with a date or day that exceeds a temperature and time combination as specified in Paragraph 3-501.17(A).

scarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The

e than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the tempera e than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the tempera color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name a

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information specified under Subparagraphs (B)(1), (2), and (5) of this section.

ch or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If uns ood that does not support the growth of Clostridium botulinum because it complies with one of the following: (a) Has an aw of 0.91 or less, (

poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat f ation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on ated to the date when, or dates during which, the shellstock are sold or served; and (2) If shellstock are removed from their tagged or labeled stock may be removed from the container in which they are received, displayed on drained ice, or held in a display container, and a quantity s ated to the date when, or dates during which, the shellstock are sold or served; and (2) If shellstock are removed from their tagged or labeled apacity of less than one-half gallon or the date shucked for packages with a capacity of one-half gallon or more. ation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on , to indicate that the steaks meet the definition of whole-muscle, intact beef, or (2) Deemed acceptable by the regulatory authority based on ollowing information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment whi scarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; Th orm shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum. is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that i

be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized suc d time to which the fish are subjected and shall retain the records of the food establishment for 90 calendar days beyond the time of service o 1 degrees Fahrenheit or below; rominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: (a) Maintai to no more than 14 calendar days from packaging to consumption, except the time the product is maintained frozen, or the original manufac han 14 calendar days from packaging to consumption, except the time the product is maintained frozen, or the original manufacturer's "sell b han 14 calendar days from packaging to consumption, except the time the product is maintained frozen, or the original manufacturer's "sell b hat: (a) Prohibit contacting food with bare hands, (b) Identify a designated area and the method by which: (i) Physical barriers or methods o

tribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature. (C) Raw shell eggs s tribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature. (C) Raw shell eggs s

hat roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) ma

pt that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) pt that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) pt that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) pt that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E)

g components such as vinegar: (1) As a method of food preservation rather than as a method of flavor enhancement, or (2) To render a food Still Dry - Less than 10 lbs 350 degrees Fahrenheit or more; 10 lbs or More - 250 degrees Fahrenheit or more. Convection - Less than 10

mplies with one of the following methods based on the FOOD that is being cooked: (3) 165 degrees Fahrenheit or above for 15 seconds for mplies with one of the following methods based on the FOOD that is being cooked: (3) 165 degrees Fahrenheit or above for 15 seconds for mplies with one of the following methods based on the FOOD that is being cooked: (2) 155 degrees Fahrenheit for 15 seconds or the tempe mplies with one of the following methods based on the FOOD that is being cooked: (2) 155 degrees Fahrenheit for 15 seconds or the tempe mplies with one of the following methods based on the FOOD that is being cooked: (1) 145 degrees Fahrenheit or above for 15 seconds for:

hrenheit for hot holding. o stand covered for 2 minutes after reheating. o stand covered for 2 minutes after reheating. parts of the food; and (D) Allowed to stand covered for 2 minutes after cooking to obtain temperature equilibrium.

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parts of the food; and (D) Allowed to stand covered for 2 minutes after cooking to obtain temperature equilibrium. act beef" as specified under Paragraph 3-201.11(E), and (3) The steak is cooked on both the top and bottom to a surface temperature of 145

D into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) U

Fahrenheit or less.

ATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to plus or minus 3 degrees Fahrenheit in the intended ra to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS s (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designe ATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to plus or minus 3 degrees Fahrenheit in the intended ra t shall be accurate to plus or minus 2 degrees Fahrenheit in the intended range of use.

to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS s (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designe sented, by routinely monitoring the Employees' observations and periodically evaluating foods upon their receipt; (F) Employees are properly

Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that d Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that d Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that d Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that d Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that d

ified under Section 3-801.11(C), a container of FOOD that is not POTENTIALLY HAZARDOUS may be transferred from one CONSUMER to ified under Section 3-801.11(C), a container of FOOD that is not POTENTIALLY HAZARDOUS may be transferred from one CONSUMER to ified under Section 3-801.11(C), a container of FOOD that is not POTENTIALLY HAZARDOUS may be transferred from one CONSUMER to ified under Section 3-801.11(C), a container of FOOD that is not POTENTIALLY HAZARDOUS may be transferred from one CONSUMER to ified under Section 3-801.11(C), a container of FOOD that is not POTENTIALLY HAZARDOUS may be transferred from one CONSUMER to ified under Section 3-801.11(C), a container of FOOD that is not POTENTIALLY HAZARDOUS may be transferred from one CONSUMER to ified under Section 3-801.11(C), a container of FOOD that is not POTENTIALLY HAZARDOUS may be transferred from one CONSUMER to ified under Section 3-801.11(C), a container of FOOD that is not POTENTIALLY HAZARDOUS may be transferred from one CONSUMER to

ements: (b) Ice which will be consumed or which will come into contact with food shall be obtained from an approved source only in chipped

ept that whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption need not be washed before

cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats or consumer-selected ing

matic fire sprinkler heads, or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of contaminat

specified in Paragraphs (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whol ements: (a) Potentially hazardous food, which has been portioned for individual service at an approved fixed food service establishment, m ements: (a) The preparation of potentially hazardous foods shall be prohibited; except that, frankfurters and hamburger patties, obtained fro

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OD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified u omatic fire sprinkler heads, or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of contamina

OD guards; display cases; or other effective means. OD guards; display cases; or other effective means. ADY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD; ADY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD; T for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and

ADY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD; ADY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD; OD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified

ule; except that: (c) Potentially hazardous foods such as chili, cooked onions and peppers, cheese, and cheese sauce may only be served i ule; except that: (c) Potentially hazardous foods such as chili, cooked onions and peppers, cheese, and cheese sauce may only be served i s may be washed by using chemicals as specified under Section 7-204.12. (B) Condiments at a VENDING MACHINE LOCATION shall be in individual PACKAGES or provided in dispensers that are filled at an approv

ADY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;

is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with poten CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resista is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with poten

utor, such as damaged, spoiled or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQU

sing equipment.

sing equipment.

s with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; cleaned and sanitized at a frequency specified under Sections 4-602.11 and 4-702.11;

s with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

s with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

to the person in charge written medical documentation from a physician licensed to practice medicine or, if allowed by law, a nurse practition

nder Paragraphs 2-201.11(A)-(D); and (B) Comply with exclusions and restrictions that are specified under Paragraphs 2-201.12(A)-(D). ishment if the food employee is: (1)Suffering from a symptom specified under Paragraphs 2-201.11(B)(1)(a), (b), (c), or (e), or (B)(2), or (2)

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VICE or SINGLE-USE ARTICLES. ishment if the food employee is: (1)Suffering from a symptom specified under Paragraphs 2-201.11(B)(1)(a), (b), (c), or (e), or (B)(2), or (2)

ricted person,(b) Is suspected of causing foodborne illness but: (i) Is free of the symptoms specified under Paragraph 2-201.11(B)(1)(a), (b), ishment if the food employee is: (1)Suffering from a symptom specified under Paragraphs 2-201.11(B)(1)(a), (b), (c), or (e), or (B)(2), or (2) ishment if the food employee is: (1)Suffering from a symptom specified under Paragraphs 2-201.11(B)(1)(a), (b), (c), or (e), or (B)(2), or (2) e food employee from a food establishment that serves a highly susceptible population, or (b) restrict the food employee from activities spec ted person and the person provides written medical documentation from a physician licensed to practice medicine or, if allowed by law, a nur d activities as they relate to diseases that are transmissible through food. A food employee or applicant shall report the information in a man

vice animals may handle or care for their service animals and food employees may handle or care for fish in aquariums or molluscan shellfis

and similar liquid waste. rigerated before time is used as a public health control. liquid wastes. e when procedures are not followed. All employees, including the operator, manager, or any supervisory position, who handles ready-to-eat e when procedures are not followed. All employees, including the operator, manager, or any supervisory position, who handles ready-to-eat ed as necessary. A verification of the annual review must be recorded as part of the written procedures.

articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet liquid wastes. articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet ified under Section 5-202.12.(B) Food employees shall use the following cleaning procedure: (1) Vigorous friction on the surfaces of the lath ified under Section 5-202.12.(B) Food employees shall use the following cleaning procedure: (1) Vigorous friction on the surfaces of the lath ified under Section 5-202.12.(B) Food employees shall use the following cleaning procedure: (1) Vigorous friction on the surfaces of the lath ified under Section 5-202.12.(B) Food employees shall use the following cleaning procedure: (1) Vigorous friction on the surfaces of the lath

en washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food employees may not contact expose liquid wastes. health authority whether a food borne illness outbreak exists or until the origin of the food borne illness outbreak is confirmed. If the origin of

fic work area(s); b. employee position(s) where bare hand contact with ready-to-eat foods will occur; c. actual food preparation processes wh itions whose duties may include handling of ready-to-eat foods with their bare hands must receive professional hygiene training in accordanc ready-to-eat foods must thoroughly wash their hands before returning to their work stations and as needed during their work periods in acco s must provide an effective way to monitor employees to verify compliance with the requirements of the Food Code and the specifications of mical hand sanitizing solution which must comply with the specification provided in section 2-301.16(C), Food Code. ponsible for verifying, prior to any food handling activity, that all food handling employees are in compliance with sections 2-201.11, 2-201.12 ed as necessary. A verification of the annual review must be recorded as part of the written procedures.

RVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. RVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. RVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. rovided in section 386.2045 FS. rovided in section 386.2045 FS. RVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. RVICE and SINGLE- USE ARTICLES; or other items needing protection can not result.

(B) A FOOD EMPLOYEE may drink from a closed B (B) A FOOD EMPLOYEE may drink from a closed B (B) A FOOD EMPLOYEE may drink from a closed B

(B) A FOOD EMPLOYEE may drink from a closed B (B) A FOOD EMPLOYEE may drink from a closed B

D; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does n

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D; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does n D; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does n

sing door or cover if the machine is: (A) Located in an outside area that does not otherwise afford the protection of an enclosure against the d a carbonator. (B) Copper and copper alloys may be used in contact with beer brewing ingredients that have a pH below 6 in the prefermen

ears that are located so that lubricants may leak, drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES. he system is self-draining or capable of being completely drained of cleaning and SANITIZING solutions; and (B) CIP EQUIPMENT that is no

closed position, is no greater than one-sixteenth inch by: (1) Being covered with louvers, screens, or materials that provide an equivalent ope . (C) Except as specified under Paragraph (D) of this section, fixed piping, TEMPERATURE MEASURING DEVICES, rotary shafts, and oth

he CONSUMER that the shellfish are for display only. (B) MOLLUSCAN SHELLFISH life-support system display tanks that are used to store

distance of not more than one thirty-second inch; or (3) SEALED to adjoining EQUIPMENT or walls, if the equipment is exposed to spillage as specified in Paragraph (E) of this section, table-mounted equipment that is not easily movable shall be elevated on legs that provide at lea part of the floor under the floor-mounted equipment is more than 6 inches from the point of cleaning access, the clearance space may be on ons, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.

ept as specified in Paragraph (B) of this section, accessible for cleaning and inspection by one of the following methods: (a) Without being d

bles; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and (2) Wooden paddles used in confectionery op d in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation an not maintain food temperatures as specified under Chapter 3; and (2) If a condition specified under Subparagraph (A)(1) of this section o

d in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation

as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving

RROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to h

OOD if the UTENSILS are used only as part of an uninterrupted process from cooking through service. SIL categories: [Utensil Category; Description; Maximum Lead mg/L: Hot beverage mugs - coffee mugs - 0.5; Large Hollowware - bowls 1.1 ept as specified in Paragraph (B) of this section, accessible for cleaning and inspection by one of the following methods: (a) Without being d ept as specified in Paragraph (B) of this section, accessible for cleaning and inspection by one of the following methods: (a) Without being d ept as specified in Paragraph (B) of this section, accessible for cleaning and inspection by one of the following methods: (a) Without being d RROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to h RROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to h distance of not more than one thirty-second inch; or (3) SEALED to adjoining EQUIPMENT or walls, if the equipment is exposed to spillage

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d in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation

sidewalls to afford, with or without kickplates, an unobstructed vertical space of a least 6 inches under the machine; or (c) Mounted on rollers

. (C) Except as specified under Paragraph (D) of this section, fixed piping, TEMPERATURE MEASURING DEVICES, rotary shafts, and oth g rotated open without unlocking EQUIPMENT doors. data, performance acceptable to the authority having jurisdiction, or both, shall be provided, displayed, or both, upon request. 8.2.2.3 Lowe

porting purposes only.

moist, or wiping cloths are air-dried as specified under Section 4-901.12, a mechanical clothes washer and dryer need not be provided.

e EQUIPMENT such as hand trucks and forklifts. stance of not more than 1 millimeter or one thirty-second inch; or (3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is expo stance of not more than 1 millimeter or one thirty-second inch; or (3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is expo the EQUIPMENT. (B) If no part of the floor under the floor-mounted EQUIPMENT is more than 6 inches from the point of cleaning access, stance of not more than one thirty-second inch; or (3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage E-MOUNTED EQUIPMENT may be: (1) 3 inches if the horizontal distance of the table top under the EQUIPMENT is no more than 20 inches SINGLE-SERVICE and SINGLE-USE ARTICLES.

nd adjusted in accordance with manufacturers' specifications.

nd adjusted in accordance with manufacturers' specifications. nd adjusted in accordance with manufacturers' specifications.

nd adjusted in accordance with manufacturer's specifications.

d hood assemblies shall be installed in accordance with the terms of the listing and the manufacturer’s instructions. For reporting purposes o

mperatures required for washing, rinsing, and SANITIZING; (B) Pressure required for the fresh water SANITIZING rinse unless the machine

stitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary t

etergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's stitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary t f this section shall be used. (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or

se after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equiva

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nitizing step shall be the same detergent-sanitizer that was used in the washing step.

stitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary t se after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equiva es shall be maintained accurately timed in accordance with manufacturer's specifications. after each time it is used to wash wiping cloths or wash produce or thaw food. Sinks used to wash or thaw food shall be sanitized as specifie

re entering the WAREWASHING machine; and (B) If the flow pressure measuring device is upstream of the fresh hot water SANITIZING rin

ITIZING final rinse manifold or in the chemical SANITIZING solution tank.

mperature, and exposure time for chemical sanitizing;

th the following procedures: (B) EQUIPMENT components and UTENSILS shall be scrapped or rough cleaned to remove FOOD particle ac scrubbed with abrasives. scrubbed with abrasives. scrubbed with abrasives. scrubbed with abrasives. h the following procedures: (A) EQUIPMENT shall be disassembled as necessary to allow access of the detergent solution to all parts;

tely downstream or upstream from the fresh hot water SANITIZING rinse control valve. ack, dual temperature machine, 150 degrees Fahrenheit; (3) For a single tank, conveyor, dual temperature machine, 160 degrees Fahrenhe

ecified under Sections 4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface temperature of 160 degrees Fahrenheit as meas

ecified under Sections 4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface temperature of 160 degrees Fahrenheit as meas 's label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum tempera nstructions, and shall be used as follows: (B) An iodine solution shall have a: (1) Minimum temperature of 75 degrees Fahrenheit, (2) pH of 's label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperat be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instruc be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instruc 's label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum tempera

hrenheit, or less than: (1) For a stationary rack, single temperature machine, 165 degrees Fahrenheit; or (2) For all other machines, 180 deg UIPMENT that is set up as specified under Sections 4-501.15 and 4-501.112 and 4-501.113 and achieving a UTENSIL surface temperature o nstructions, and shall be used as follows: (B) An iodine solution shall have a: (1) Minimum temperature of 75 degrees Fahrenheit, (2) pH of 's label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum tempera be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instruc

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-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT. 4-501.115 FC: Manu NENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES and the wiping cloths. This section does not apply if wiping cloths are stored a

xposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. ction 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT. 4-501.114(A): A

ction 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT. 4-501.114(C):

before sanitizing if using: (1) A 3-compartment sink, (2) Alternative manual warewashing equipment equivalent to a 3-compartment sink as s be reused by self-service CONSUMERS if refilling is a contamination-free process as specified under Section 4-204.13(A)(B) and (D). vide second portions or refills. se if the settings are not removed when a CONSUMER is seated. se if the settings are not removed when a CONSUMER is seated.

be reused by self service CONSUMERS if refilling is a contamination-free process as specified under Section 4-204.13(A)(B) and (D). amb, pork, or POULTRY; (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (3) Betw amb, pork, or POULTRY; (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (3) Betw amb, pork, or POULTRY; (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (3) Betw entially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and th amb, pork, or POULTRY; (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (3) Betw amb, pork, or POULTRY; (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (3) Betw entially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and th

entially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and th entially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and th

e cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning p or iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-se or iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-se

or iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-se

edures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps an

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stablishment and used to replace those that become soiled.

(3) At least 6 inches above the floor. not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which ed except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry. (3) At least 6 inches above the floor. on; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of thi on; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of thi

ES and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SER ES and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SER d SINGLE-USE ARTICLES for use by FOOD EMPLOYEEs and SINGLE-SERVICE ARTICLES for use by CONSUMERS. losed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under S losed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under S (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open

ater supply need not be under pressure.

ate DRINKING WATER quality standards.

erruption of a water supply need not be under pressure.

all be disposed of as specified under Section 5-402.14.

hority having jurisdiction.

at dispense liquid FOOD in bulk shall be: (1) Provided with an internally mounted waste receptacle for the collection of drip, spillage, overflo rated according to LAW.

rated according to LAW.

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rated according to LAW.

r cleaning tools and for the disposal of mop water and similar liquid waste.

h a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.

f a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B

RINKING WATER if they are cleaned and SANITIZED before they are used to convey water. WASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 5 feet of a tr on and type of device.

ons, and records demonstrating inspection and service shall be maintained by the person in charge. ons, and records demonstrating inspection and service shall be maintained by the person in charge.

from any copper in the water supply line. (B) A single or double check valve attached to the carbonator need not be of the vented type if an from any copper in the water supply line. (B) A single or double check valve attached to the carbonator need not be of the vented type if an

hall be provided. hall be provided. hall be provided.

lavatory as specified in Sections 6-301.11 and 6-301.12 and Section 5-501.16(C).

hall be provided.

ting within the public food service establishment may have centrally located bathroom facilities accessible to patrons of the establishments in

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Such doors shall not be left open except during cleaning or maintenance except that this [enclosure] requirement does not apply to a toilet r

Such doors shall not be left open except during cleaning or maintenance except that this [enclosure] requirement does not apply to a toilet r

s and a door shall be provided which will partially conceal the occupant from outside view.

ved drug based on safety and effectiveness; or (b) Have active antimicrobial ingredients that are listed in the FDA monograph for OTC Health ved drug based on safety and effectiveness; or (b) Have active antimicrobial ingredients that are listed in the FDA monograph for OTC Health

s and a door shall be provided which will partially conceal the occupant from outside view. s and a door shall be provided which will partially conceal the occupant from outside view.

or REFUSE, recyclables, and returnables. (B) If APPROVED, off-PREMISES-based cleaning services may be used if on-PREMISES cleanin Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the FOOD ESTABLISHMENT, or within closed

all be disposed of as specified under Section 5-402.14. arate from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES and a public health hazard or

Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the FOOD ESTABLISHMENT, or within closed

rs if kept outside the FOOD ESTABLISHMENT. rs if kept outside the FOOD ESTABLISHMENT.

USE facility such as a landfill or incinerator which is sized, constructed, maintained, and operated according to LAW. arate from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES and a public health hazard or Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the FOOD ESTABLISHMENT, or within closed

tain materials with FOOD residue may not be stored outside. (B) Cardboard or other PACKAGING material that does not contain FOOD res

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talled so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated aroun

Litter. The premises shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as equipme

and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result: (1) Edible FISH or decorative FISH in aquarium

pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and

pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and

on of egress travel where permitted by 7.2.4.3.7.1 or 7.2.4.3.7.2. (2) Smoke barrier doors shall not be required to swing in the direction of eg eilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a foo eilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a foo eilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a foo

eilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a foo

necessary due to a spill or other accident.

ted, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is in ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and

(2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD

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(2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD

(2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD

ch-in and under-counter refrigerators; (3) At a distance of 30 inches above the floor in areas used for handwashing, WAREWASHING, and E

SE ARTICLES. SE ARTICLES. SE ARTICLES. SE ARTICLES.

(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopene (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopene (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopene (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopene

ch-in and under-counter refrigerators; (3) At a distance of 30 inches above the floor in areas used for handwashing, WAREWASHING, and E ch-in and under-counter refrigerators; (3) At a distance of 30 inches above the floor in areas used for handwashing, WAREWASHING, and E ch-in and under-counter refrigerators; (3) At a distance of 30 inches above the floor in areas used for handwashing, WAREWASHING, and E

shall be of a sufficient level to provide for capture and removal of grease-laden cooking vapors. For reporting purposes only.

e and removal of grease-laden cooking vapors. e and removal of grease-laden cooking vapors.

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cing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS ocating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SER

ESTABLISHMENT. (B) Paragraph (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retai

dicines belonging to EMPLOYEES or to children in a day care center that require refrigeration and are stored in a FOOD refrigerator shall be: ocating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SER ocating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SER ocating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SER

r certified as defined in 7 USC 136(e) Certified Applicator, f the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the

LE-USE ARTICLES. - Direct Food Substances Affirmed as Generally Recognized as Safe, (2) Generally recognized as safe for the intended use as specified in 2

ear a legible manufacturer's label. RTICLES; and 7-101.11 FC: Identifying Information, Prominence. Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL C onditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established onditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established

These surfaces shall be graded to prevent pooling of water.

that facilitates cleaning the area used for storing maintenance tools. that facilitates cleaning the area used for storing maintenance tools.

ean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamin

y complete partitioning and solid self-closing doors.

PREMISES for the purpose of general laundering such as for institutions providing boarding and lodging may also be used for laundering FOO r, a sink designated only for laundering wiping cloths, or a WAREWASHING or FOOD preparation sink that is cleaned as specified under Se laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located: (1) In locker rooms; (2) In toilet rooms; (3) In laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located: (1) In locker rooms; (2) In toilet rooms; (3) In

(3) At least 6 inches above the floor. nes that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lin

wing: Assembly occupancies that are a part of a multiple occupancy protected as a mixed occupancy (see 6.1.14) shall be permitted to be se

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Sprinkler Systems
 NFPA 17, Standard for Dry Chemical Extinguishing Systems
 NFPA 17A, Standard for Wet Chemical Extinguishing (3) (4)

ce with the schedules in this chapter or more frequently where required by the authority having jurisdiction. The visual inspection shall be ma

rting purposes only.

oke detectors, and alarm notification devices (audible devices, visual devices).] For reporting purposes only.

odified by 5.2.2. Table 5.2.1 Fire Extinguisher Size and Placement for Class A Hazards Criteria Light (Low) Hazard Occupancy Ordinary Mi odified by 5.2.2. Table 5.2.1 Fire Extinguisher Size and Placement for Class A Hazards Criteria Light (Low) Hazard Occupancy Ordinary Mi

rdinary (moderate) Minimum Extinguisher Rating 10-B Maximum Travel Distance to Extinguishers 30 ft. Extra (high) Minimum Extinguisher

January 1, 2002, shall not be equipped with extended wand–type discharge devices. Fire extinguishers installed specifically for the protectio

e ventilating equipment, shall also automatically shut off upon activation of any extinguishing system. For reporting purposes only. ods (3) Ducts (if applicable) (4) Fans (5) Fire-extinguishing systems (6) Special effluent or energy control equipment All airflows shall be m

eports, without expense to the AHJ, as proof of compliance with the intent of this Code. For reporting purposes only.

r is not more than 3½ ft above the floor. In no case shall the clearance between the bottom of the fire extinguisher and the floor be less than 21.241, FAC, herein adopted by reference. Maintenance Recordkeeping. Each fire extinguisher shall have a tag or label securely attached

lers in the property. A special sprinkler wrench shall be provided and kept in the cabinet to be used in the removal and installation of sprinkl ion, paint, or coatings applied after shipment from the place of manufacture. For reporting purposes only. ion, paint, or coatings applied after shipment from the place of manufacture. For reporting purposes only. , Testing, and Maintenance. Item Activity Frequency Reference. Gauges (dry, preaction, and deluge systems) Inspection Weekly/monthly 5

anual act(s), including accidental opening of a switch controlling normal lighting facilities. For reporting purposes only.

in the direction of egress travel where permitted by 7.2.4.3.7.1 or 7.2.4.3.7.2. (2) Smoke barrier doors shall not be required to swing in the d

ds. Halls, entrances and stairways shall be clean, ventilated and well-lighted day and night. Hall and stair runners shall be kept in good cond . For reporting purposes only.

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g system is battery powered. (3) The emergency lighting equipment shall be fully operational for the duration of the tests required by 7.9.3.1 dings as required by other sections of this Code (4) Doors equipped with delayed-egress locks (5) Stair shaft and vestibule of smokeproof e mitted for a mezzanine or balcony and the common path of travel limitations of Chapter 12 through Chapter 42 are met. For reporting purpose

ccupancy by Chapter 18, Chapter 19, Chapter 22, and Chapter 23. For reporting purposes only.

in bathrooms. In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal

in bathrooms. in bathrooms. in bathrooms. in bathrooms. in bathrooms.

In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal

in bathrooms. In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal are installed to serve the countertop surfaces; (7) Wet bar sinks - where the receptacles are installed to serve the countertop surfaces and a anels. For reporting purposes only. anels. For reporting purposes only.

nd 3 feet horizontally away from any opening into the vehicle below the level of the vents. For reporting purposes only. cordance with 8.2.6.5. (b) Fuel containers shall be mounted securely to prevent jarring loose and slipping or rotating, and the fastenings sha cordance with 8.2.6.5. (b) Fuel containers shall be mounted securely to prevent jarring loose and slipping or rotating, and the fastenings sha laboratory seal such as AGA or UL seal. For reporting purposes only. laboratory seal such as AGA or UL seal. For reporting purposes only.

he flow of gas in the event of a line break, such as an excess-flow valve, shall be installed. Excess-flow valves shall comply with 2.3.3.3(b). laboratory seal such as AGA or UL seal. For reporting purposes only. ore than two 10-oz nonrefillable butane gas cylinders, each having a maximum capacity of 1.08 lb. (c) Cylinders shall comply with UL 147B, and high pressure, high temperature water boilers shall receive a certificate inspection annually. They shall be inspected annually both inter

69A-3 and 5F-11, FAC, herein adopted by reference. The following requirements must also be met: (a) Gas appliances shall be installed in 69A-3 and 5F-11, FAC, herein adopted by reference. The following requirements must also be met: (a) Gas appliances shall be installed in 69A-3 and 5F-11, FAC, herein adopted by reference. The following requirements must also be met: (a) Gas appliances shall be installed in iner installation clearances. (a) Containers installed between axles shall comply with 8.2.6.5(c) or shall be not lower than the lowest point fo requirements of 2.5.7. This requirement includes fixed piping systems for appliances on RVs (recreational vehicles), mobile home installatio cordance with 8-2.6.5. (b) Fuel containers shall be mounted securely to prevent jarring loose and slipping or rotating, and the fastenings sha re carbon monoxide sensor devices that bear the label of a nationally recognized testing laboratory and have been tested and listed as comp re carbon monoxide sensor devices that bear the label of a nationally recognized testing laboratory and have been tested and listed as comp re carbon monoxide sensor devices that bear the label of a nationally recognized testing laboratory and have been tested and listed as comp

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e current license from the division shall be conspicuously displayed in the office or lobby of the licensed establishment. If no office or lobby is e current license from the division shall be conspicuously displayed in the office or lobby of the licensed establishment. If no office or lobby is e current license from the division shall be conspicuously displayed in the office or lobby of the licensed establishment. If no office or lobby is

5.083, for such an establishment to operate without a license.

e current license from the division shall be conspicuously displayed in the office or lobby of the licensed establishment. If no office or lobby is

nit will be based in a service area adjacent to the designated commissary as described in paragraph (2)(d) of this rule. The mobile cleaning u Mobile food dispensing vehicles which are self sufficient for equipment, storage, and utilities must report to the commissary at least once we Mobile food dispensing vehicles which are self sufficient for equipment, storage, and utilities must report to the commissary at least once we

nce with the plumbing authority having jurisdiction or, where no plumbing code has been adopted locally, with Chapter 10D-10, FAC, and the h public food service establishment must verify that the license number displayed on the vehicle matches the number on the vehicle operator h public food service establishment must verify that the license number displayed on the vehicle matches the number on the vehicle operator

prominent place within such public food service establishment. Such posting shall also include notice that a current copy of this chapter is a

and high pressure, high temperature water boilers shall receive a certificate inspection annually. They shall be inspected annually both inter e Chapters 61C-1 and 61C-4, FAC. Such plans must be approved by the division prior to construction, remodeling, conversion, scheduling o ain the latest inspection report on premises and shall make it available to any consumer who asks to see it. prominent place within such public food service establishment. Such posting shall also include notice that a current copy of this chapter is a

nit will be based in a service area adjacent to the designated commissary as described in paragraph (2)(d) of this rule. The mobile cleaning u nit will be based in a service area adjacent to the designated commissary as described in paragraph (2)(d) of this rule. The mobile cleaning u

ed to notify the division immediately of any changes in the number of carts.

A photocopy of the child's birth certificate; (b) A photocopy of the child's driver's license; (c) An age certificate issued by the district school b A photocopy of the child's birth certificate; (b) A photocopy of the child's driver's license; (c) An age certificate issued by the district school b A photocopy of the child's birth certificate; (b) A photocopy of the child's driver's license; (c) An age certificate issued by the district school b

) The food or food product is served, sold, or distributed under the name of another food or food product; or (c) The food or food product pur d drink is sold purporting to be fruit juice. The term fresh juice refers to a juice without additives and prepared from the original fruit within 12

e storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstratin

eps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE

nizations who provide food manager certification examinations. The Division of Hotels and Restaurants shall accept all certification examina

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er or managers need not be present in the establishment during those periods of operation when there are three for fewer employees engag e storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstratin equirements of this Code. The person in charge shall demonstrate this knowledge by: (A) Complying with this Code by having no violations

outinely monitoring the EMPLOYEES' observations and periodically evaluating FOODS upon their receipt; ght of the EMPLOYEES' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled a tures during cooling; temperature, and exposure time for chemical SANITIZING; essfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of fiv display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of

orne disease prevention training must include the types and causes of food borne illness, identification of potentially hazardous food, and ho rom an outside provider, the licensee must provide, upon the division's request, information about the selected training program and method

t safe methods of serving food. Employees who clean equipment and facilities must be knowledgeable about proper cleaning and sanitizatio o positions which include handling ready-to-eat foods, emphasizing the importance of proper hand washing for all employees with direct han

ese standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to b ese standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to b

he enclosed indoor workplace.

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Raised, slaughtered, and processed according to: (i) Laws governing meat and poultry as determined by the agency that has animal health ju

ogram, and (ii) Requirements which are developed by the agency that has animal health jurisdiction and the agency that conducts the inspec animal health jurisdiction and the agency that conducts the inspection program, and (c) Are processed according to LAWS governing MEAT

ragraph 3-501.17(A).

nsumption need not be washed before they are sold.

d containers or packages or marked to exceed a 4 hour limit shall be discarded; d containers or packages or marked to exceed a 4 hour limit shall be discarded;

that exceed provisions specified in 40 CFR 185 Tolerances for Pesticides in Food.

ragraph 3-501.17(A). ragraph 3-501.17(A). ragraph 3-501.17(A). or 15 hours in a blast freezer. (B) If the FISH are tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlant ragraph 3-501.17(A).

or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.

or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original con or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original con quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) Except as exempted in the Fed

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hould eat oysters fully cooked. If unsure of your risk, consult a physician. wing: (a) Has an aw of 0.91 or less, (b) Has a pH of 4.6 or less, (c) Is a meat or poultry product cured at a food processing plant regulated by

te pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the sig der Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identifi emoved from their tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Su n a display container, and a quantity specified by a consumer may be removed from the display or display container and provided to the cons emoved from their tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Su

der Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identifi by the regulatory authority based on other evidence, such as written buyer specifications or invoices, that indicates that the steaks meet the d me and address of establishment which prepared and packaged product. or less for a maximum of 7 days; The day of preparation shall be counted as Day 1. C. botulinum. e identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;

dily and unmistakably recognized such as dry pasta need not be identified. dar days beyond the time of service or sale of the fish. (B) If the fish are frozen by a supplier, a written agreement or statement from the sup

ound, with instructions to: (a) Maintain the food at 41 degrees Fahrenheit or below, and (b) For food held at refrigeration temperatures, disca tained frozen, or the original manufacturer's "sell by" or "use by" date, whichever occurs first; or the original manufacturer's "sell by" or "use by" date, whichever occurs first; or the original manufacturer's "sell by" or "use by" date, whichever occurs first; h: (i) Physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination, and (ii) Access to the pr

d temperature. (C) Raw shell eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45 degrees Fah d temperature. (C) Raw shell eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45 degrees Fah

ecified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the

s specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; s specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; s specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; s specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;

enhancement, or (2) To render a food so that it is not potentially hazardous; (D) Packaging food using a reduced oxygen packaging method e r more. Convection - Less than 10 lbs 325 degrees Fahrenheit or more; 10 lbs or More - 250 degrees Fahrenheit or more. High Humidity -

hrenheit or above for 15 seconds for POULTRY, wild GAME ANIMALS as specified under Subparagraphs 3-201.17(A)(3) and (4), stuffed FIS hrenheit or above for 15 seconds for POULTRY, wild GAME ANIMALS as specified under Subparagraphs 3-201.17(A)(3) and (4), stuffed FIS hrenheit for 15 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites and INJECTED ME hrenheit for 15 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites and INJECTED ME renheit or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immedia

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ottom to a surface temperature of 145 degrees Fahrenheit or above and a cooked color change is achieved on all external surfaces.

ner placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective metho

degrees Fahrenheit in the intended range of use. ure the temperature in thin FOODS such as MEAT patties and FISH filets. ally hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuri degrees Fahrenheit in the intended range of use.

ure the temperature in thin FOODS such as MEAT patties and FISH filets. ally hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuri r receipt; (F) Employees are properly cooking potentially hazardous food, being particularly careful in cooking those foods known to cause se

ow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a per ow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a per ow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a per ow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a per ow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a per

transferred from one CONSUMER to another if: transferred from one CONSUMER to another if: transferred from one CONSUMER to another if: transferred from one CONSUMER to another if: transferred from one CONSUMER to another if: transferred from one CONSUMER to another if: transferred from one CONSUMER to another if: transferred from one CONSUMER to another if:

(1) The FOOD is dispensed so that it is protected from contamination and the container is c (1) The FOOD is dispensed so that it is protected from contamination and the container is c (1) The FOOD is dispensed so that it is protected from contamination and the container is c (1) The FOOD is dispensed so that it is protected from contamination and the container is c (1) The FOOD is dispensed so that it is protected from contamination and the container is c (1) The FOOD is dispensed so that it is protected from contamination and the container is c (1) The FOOD is dispensed so that it is protected from contamination and the container is c (1) The FOOD is dispensed so that it is protected from contamination and the container is c

m an approved source only in chipped, crushed or cubed form.

umption need not be washed before they are sold. (B) Need rest of code

oked meats or consumer-selected ingredients for Mongolian barbecue; or raw, frozen, shell-on shrimp or lobster.

) Under other sources of contamination.

contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu m d fixed food service establishment, may be served from an enclosed theme park food cart as long as the food is protected from contaminatio and hamburger patties, obtained from approved sources, which prior to service require no further preparation except cooking, may be serve

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handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containe (I) Under other sources of contamination.

type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas;

handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containe

d cheese sauce may only be served in individually portioned and packaged or pre-packaged containers which are maintained at proper temp d cheese sauce may only be served in individually portioned and packaged or pre-packaged containers which are maintained at proper temp

dispensers that are filled at an approved location, such as the FOOD ESTABLISHMENT that provides FOOD to the VENDING MACHINE LO

fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; and (5) At any ti sequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface; or if the slash-resistant gloves ar fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; and (5) At any ti

hat are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES.

s bins of sugar, flour, or cinnamon;

s bins of sugar, flour, or cinnamon;

s bins of sugar, flour, or cinnamon;

, if allowed by law, a nurse practitioner or physician assistant, that specifies that the excluded person may work as a food employee in a food

er Paragraphs 2-201.12(A)-(D). 1)(a), (b), (c), or (e), or (B)(2), or (2) Not experiencing a symptom of acute gastroenteritis specified under Subparagraph 2-201.11(B)(1) but h

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1)(a), (b), (c), or (e), or (B)(2), or (2) Not experiencing a symptom of acute gastroenteritis specified under Subparagraph 2-201.11(B)(1) but h

der Paragraph 2-201.11(B)(1)(a), (b), (c), or (e) or (2), and (ii) Provides written medical documentation from a physician licensed to practice m 1)(a), (b), (c), or (e), or (B)(2), or (2) Not experiencing a symptom of acute gastroenteritis specified under Subparagraph 2-201.11(B)(1) but h 1)(a), (b), (c), or (e), or (B)(2), or (2) Not experiencing a symptom of acute gastroenteritis specified under Subparagraph 2-201.11(B)(1) but h e food employee from activities specified under Paragraph 2-201.12(B), if the food establishment does not serve a highly susceptible popula e medicine or, if allowed by law, a nurse practitioner or physician assistant, that specifies that the person is free of hepatitis A virus as specifie shall report the information in a manner that allows the person in charge to prevent the likelihood of foodborne disease transmission, includin

sh in aquariums or molluscan shellfish or crustacea in display tanks if they wash their hands as specified under Section 2-301.12 and Paragr

y position, who handles ready-to-eat foods with bare hands must comply with all requirements of the Food Code and the establishment's writ y position, who handles ready-to-eat foods with bare hands must comply with all requirements of the Food Code and the establishment's writ

ons of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-40 ons of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-40 ons of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-40 ons of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-40 ons of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-40

ons of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-40 ous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrog ous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrog ous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrog ous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrog

d employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, to

utbreak is confirmed. If the origin of the food borne illness, specific to the implicated establishment, is determined to be a food employee ass

actual food preparation processes where bare hand contact with ready-to-eat food will be used; and d. employees' procedure for handling rea ssional hygiene training in accordance with 61C-4.023(6), FAC, prior to any food handling activity. Training shall be provided to all employee ded during their work periods in accordance with the handwash requirements of the Food Code. Additionally, these employees shall use a ch Food Code and the specifications of the written procedures. Additionally, the written procedures must also describe the corrective actions the

nce with sections 2-201.11, 2-201.12, and 2-201.13, Food Code, relative to employee health status, exclusions, and restrictions.

MPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hand MPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hand MPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hand

MPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hand MPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hand

ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PA

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ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PA ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PA

rotection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment; o t have a pH below 6 in the prefermentation and fermentation steps of a beer brewing operation such as a brewpub or microbrewery.

T SURFACES. ; and (B) CIP EQUIPMENT that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure th

aterials that provide an equivalent opening of not greater than one-sixteenth inch. Screening of 12 or more mesh to 12 mesh to 1 inch meets NG DEVICES, rotary shafts, and other parts extending into EQUIPMENT shall be provided with a watertight joint at the point where the item

m display tanks that are used to store and display shellfish that are offered for human consumption shall be operated and maintained in acco

he equipment is exposed to spillage or seepage. e elevated on legs that provide at least a 4-inch clearance between the table and the equipment. ess, the clearance space may be only 4 inches. (C) This section does not apply to display shelving units, display refrigeration units, and disp

lowing methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use o

en paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 230 deg e kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. Subparagraph (A)(1) of this section occurs, until the machine is serviced and restocked with food that has been maintained at temperatures s

e kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

he opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by

d WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratchin

s - 0.5; Large Hollowware - bowls 1.16 QT - 1; Small Hollowware - bowls less than 1.16 QT - 2.0; Flat Utensils - plates, saucers - 3.0.] lowing methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use o lowing methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use o owing methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of d WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratchin d WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratchin he equipment is exposed to spillage or seepage.

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e kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

e machine; or (c) Mounted on rollers or casters which permit easy movement; or (d) Be sealed to the floor. (e) Where used, kickplates shall

NG DEVICES, rotary shafts, and other parts extending into EQUIPMENT shall be provided with a watertight joint at the point where the item

or both, upon request. 8.2.2.3 Lower exhaust air volumes shall be permitted during no-load cooking conditions provided they are sufficient t

and dryer need not be provided.

or walls, if the EQUIPMENT is exposed to spillage or seepage. (B) TABLE-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be or walls, if the EQUIPMENT is exposed to spillage or seepage. (B) TABLE-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be s from the point of cleaning access, the clearance space may be only 4 inches. (C) This section does not apply to display shelving units, dis EQUIPMENT is exposed to spillage or seepage. (B) TABLE-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to al UIPMENT is no more than 20 inches from the point of access for cleaning; or (2) 2 inches if the horizontal distance of the table top under the

nstructions. For reporting purposes only.

NITIZING rinse unless the machine is designed to use only a pumped SANITIZING rinse; and (C) Conveyor speed for conveyor machines o

ut the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT perform

o the cleaning agent manufacturer's label instructions. ut the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT perform there are special cleaning needs or constraints and its use is approved. Alternative manual WAREWASHING EQUIPMENT may include: (

AREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in Paragraph 4-301.12(C), or (3) A 3-step washing, rinsing, a

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ut the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT perform AREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in Paragraph 4-301.12(C), or (3) A 3-step washing, rinsing, a

aw food shall be sanitized as specified under Part 4-7 before and after using the sink to wash produce or thaw food.

the fresh hot water SANITIZING rinse control valve, the device shall be mounted in a one-fourth inch Iron Pipe Size (IPS) valve. (C) Paragr

cleaned to remove FOOD particle accumulation;

e detergent solution to all parts;

ture machine, 160 degrees Fahrenheit; or (4) For a multitank, conveyor, multitemperature machine, 150 degrees Fahrenheit. (B) The tempe

of 160 degrees Fahrenheit as measured by an irreversible registering temperature indicator; or (C) Chemical manual or mechanical operati

of 160 degrees Fahrenheit as measured by an irreversible registering temperature indicator; or (C) Chemical manual or mechanical operati shall: (1) Have a minimum temperature of 75 degrees Fahrenheit, (2) Have a concentration as specified under Section 7-204.11 and as ind of 75 degrees Fahrenheit, (2) pH of 5.0 or less, or a pH no higher than the level for which the manufacturer specifies the solution is effective shall: (1) Have a minimum temperature of 75 degrees Fahrenheit, (2) Have a concentration as specified under Section 7-204.11 and as indi VED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based o VED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based o shall: (1) Have a minimum temperature of 75 degrees Fahrenheit, (2) Have a concentration as specified under Section 7-204.11 and as ind

or (2) For all other machines, 180 degrees Fahrenheit. (B) The maximum temperature specified under Paragraph (A) of this section, does no ng a UTENSIL surface temperature of 160 degrees Fahrenheit as measured by an irreversible registering temperature indicator. of 75 degrees Fahrenheit, (2) pH of 5.0 or less, or a pH no higher than the level for which the manufacturer specifies the solution is effective shall: (1) Have a minimum temperature of 75 degrees Fahrenheit, (2) Have a concentration as specified under Section 7-204.11 and as ind VED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based o

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EQUIPMENT. 4-501.115 FC: Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is not apply if wiping cloths are stored after laundering in a SANITIZING solution as specified under Section 4-501.114.

ES of EQUIPMENT. 4-501.114(A): A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution

ES of EQUIPMENT. 4-501.114(C): A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 75 degrees Fah

uivalent to a 3-compartment sink as specified in Paragraph 4-301.12(C), or (3) A 3-step washing, rinsing, and sanitizing procedure in a warew Section 4-204.13(A)(B) and (D).

Section 4-204.13(A)(B) and (D). h READY-TO-EAT FOODS; (3) Between uses with raw fruits or vegetables and with POTENTIALLY HAZARDOUS FOOD; (4) Before using o h READY-TO-EAT FOODS; (3) Between uses with raw fruits or vegetables and with POTENTIALLY HAZARDOUS FOOD; (4) Before using o h READY-TO-EAT FOODS; (3) Between uses with raw fruits or vegetables and with POTENTIALLY HAZARDOUS FOOD; (4) Before using o of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned w h READY-TO-EAT FOODS; (3) Between uses with raw fruits or vegetables and with POTENTIALLY HAZARDOUS FOOD; (4) Before using o h READY-TO-EAT FOODS; (3) Between uses with raw fruits or vegetables and with POTENTIALLY HAZARDOUS FOOD; (4) Before using o of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned w

of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned w of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned w

nufacturer's recommended cleaning procedure. fore restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIP fore restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIP

fore restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIP

nclude at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and ae

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inkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination.

specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inv specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inv

aph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- se aph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- se y CONSUMERS. at are designed as provided under Section 4-204.122. at are designed as provided under Section 4-204.122. ater has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ART

he collection of drip, spillage, overflow, or other internal wastes; and (2) Equipped with an automatic shutoff device that will place the machin

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ecified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.

machine is located within 5 feet of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain tra

need not be of the vented type if an air gap or vented backflow prevention device has been otherwise provided as specified under paragraph need not be of the vented type if an air gap or vented backflow prevention device has been otherwise provided as specified under paragraph

e to patrons of the establishments in the arcade, mall, or flea market provided such bathroom facilities are within 300 feet of each establishm

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quirement does not apply to a toilet room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTA

quirement does not apply to a toilet room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTA

the FDA monograph for OTC Health-Care Antiseptic Drug Products as an antiseptic handwash, and (2) Consist of components that are: (a the FDA monograph for OTC Health-Care Antiseptic Drug Products as an antiseptic handwash, and (2) Consist of components that are: (a

may be used if on-PREMISES cleaning implements and supplies are not provided. ESTABLISHMENT, or within closed outside receptacles.

CLES and a public health hazard or nuisance is not created. (B) A redeeming machine may be located in the PACKAGED FOOD storage a

ESTABLISHMENT, or within closed outside receptacles.

ding to LAW. CLES and a public health hazard or nuisance is not created. (B) A redeeming machine may be located in the PACKAGED FOOD storage a ESTABLISHMENT, or within closed outside receptacles; and 5-501.15 FC: Outside Receptacles. (A) Receptacles and waste handling unit

erial that does not contain FOOD residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outs

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effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.

f the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter.

FISH or decorative FISH in aquariums, SHELLFISH or crustacea on ice or under refrigeration, and SHELLFISH and crustacea in display tan

202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions. 202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.

202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions. 202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions. 202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.

equired to swing in the direction of egress travel in existing health care occupancies as provided in Chapter 19. For reporting purposes only. of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attach of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attach of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attach

of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attach

eaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under Paragraph (A) of this section, it sha be graded to drain, and the floor and wall junctures shall be coved and SEALED.

s subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLIS

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s subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLIS

s subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLIS

ndwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms;

ed only for storing FOOD in unopened packages, if: ed only for storing FOOD in unopened packages, if: ed only for storing FOOD in unopened packages, if: ed only for storing FOOD in unopened packages, if:

(1) The integrity of the packages can not be affected by broken glass falling onto them; (1) The integrity of the packages can not be affected by broken glass falling onto them; (1) The integrity of the packages can not be affected by broken glass falling onto them; (1) The integrity of the packages can not be affected by broken glass falling onto them;

ndwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; ndwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; ndwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms;

porting purposes only.

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ove FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. TENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL clean

TOXIC MATERIALS that are for retail sale.

ored in a FOOD refrigerator shall be: (A) Stored in a package or container and kept inside a covered, leakproof container that is identified as TENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL clean TENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL clean TENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL clean

enticide Act, or a PERSON under the direct supervision of a certified applicator.

for the intended use as specified in 21 CFR 186 - Indirect Food Substances Affirmed as Generally Recognized as Safe, (3) APPROVED for

XIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label. al conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other al conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other

TICLES are protected from contamination.

may also be used for laundering FOOD ESTABLISHMENT items. hat is cleaned as specified under Section 4-501.14. cker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept poten cker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept poten

matic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contaminat

ee 6.1.14) shall be permitted to be served by a common fire alarm system, provided that the individual requirements of each occupancy are

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dard for Wet Chemical Extinguishing Systems For reporting purposes only.

on. The visual inspection shall be made to ensure that there are no changes that can affect equipment performance. All apparatus requiring

Low) Hazard Occupancy Ordinary Minimum rated single extinguisher 2-A Maximum floor area per unit of A 3000 ft2 Maximum floor area for Low) Hazard Occupancy Ordinary Minimum rated single extinguisher 2-A Maximum floor area per unit of A 3000 ft2 Maximum floor area for Extra (high) Minimum Extinguisher Rating 40-B Maximum Travel Distance to Extinguishers 30 ft. For reporting purposes only.

installed specifically for the protection of cooking appliances that use combustible cooking media (animal, vegetable oils and fats) prior to Ju

or reporting purposes only. trol equipment All airflows shall be maintained. Maintenance and repairs shall be performed on all components at intervals necessary to ma

purposes only.

xtinguisher and the floor be less than 4 in. For reporting purposes only. ave a tag or label securely attached that indicates the month and year the maintenance was performed and that identifies the person perform

he removal and installation of sprinklers. One sprinkler wrench shall be provided for each type of sprinkler installed. For reporting purposes

ystems) Inspection Weekly/monthly 5.2.4.2, 5.2.4.3. Control valves Inspection Weekly/monthly Table 12.1. Alarm devices Inspection Quarte

urposes only.

hall not be required to swing in the direction of egress travel in existing health care occupancies as provided in Chapter 19. 7.2.1.4.3 A doo

ir runners shall be kept in good condition. Hand rails shall be installed on all stairways and guard rails around all porches and steps. Adequ

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ation of the tests required by 7.9.3.1.1(1) and 7.9.3.1.1(2). For reporting purposes only. shaft and vestibule of smokeproof enclosures, for which the following also apply: (a) The stair shaft and vestibule shall be permitted to inclu ter 42 are met. For reporting purposes only.

by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform Fire Safety Rules and Standards, sufficient electrical outlets shall be pr

by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform

Fire Safety Rules and Standards, sufficient electrical outlets shall be pr Fire Safety Rules and Standards, sufficient electrical outlets shall be pr Fire Safety Rules and Standards, sufficient electrical outlets shall be pr Fire Safety Rules and Standards, sufficient electrical outlets shall be pr Fire Safety Rules and Standards, sufficient electrical outlets shall be pr

by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform Fire Safety Rules and Standards, sufficient electrical outlets shall be pr serve the countertop surfaces and are located within 6 ft of the outside edge of the wet bar sink. (B) Other Than Dwelling Units. All 125-vol

urposes only. ng or rotating, and the fastenings shall be designed and constructed to withstand, without permanent visible deformation, static loading in any ng or rotating, and the fastenings shall be designed and constructed to withstand, without permanent visible deformation, static loading in any

valves shall comply with 2.3.3.3(b). (b) All gas-fired heating appliances shall be equipped with safety shutoffs in accordance with 2.6.2.5(a)

Cylinders shall comply with UL 147B, Standard for Nonrefillable (Disposal) Type Metal Container Assemblies for Butane. (d) Cylinders shall b shall be inspected annually both internally, where construction permits, and externally while not under pressure. They shall also be inspected

Gas appliances shall be installed in accordance with manufacturer's specifications. (b) The gas supply shall be shut off at the tank when eq Gas appliances shall be installed in accordance with manufacturer's specifications. (b) The gas supply shall be shut off at the tank when eq Gas appliances shall be installed in accordance with manufacturer's specifications. (b) The gas supply shall be shut off at the tank when eq be not lower than the lowest point forward of the container on the following points: (1) The lowest structural component of the body as illustr nal vehicles), mobile home installations, manufactured home installations, catering vehicles, and food service vehicle installations. Single-sta ng or rotating, and the fastenings shall be designed and constructed to withstand, without permanent visible deformation, static loading in any have been tested and listed as complying with the most recent Underwriters Laboratories, Inc,. Standard 2034, or its equivalent, unless it is have been tested and listed as complying with the most recent Underwriters Laboratories, Inc,. Standard 2034, or its equivalent, unless it is have been tested and listed as complying with the most recent Underwriters Laboratories, Inc,. Standard 2034, or its equivalent, unless it is

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establishment. If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspec establishment. If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspec establishment. If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspec

establishment. If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspec

d) of this rule. The mobile cleaning unit shall be stocked with supplies to clean the interior and exterior of a mobile food dispensing vehicle. to the commissary at least once weekly or more often as needed to replenish supplies, clean the interior of the unit, or dispose of liquid or s to the commissary at least once weekly or more often as needed to replenish supplies, clean the interior of the unit, or dispose of liquid or s

with Chapter 10D-10, FAC, and the unit returns to its base commissary at least on a daily basis as described in paragraph (2)(c) of this rule s the number on the vehicle operator's public food service establishment license. s the number on the vehicle operator's public food service establishment license.

hat a current copy of this chapter is available in the office for public review.

shall be inspected annually both internally, where construction permits, and externally while not under pressure. They shall also be inspected emodeling, conversion, scheduling of an opening inspection and licensing.

hat a current copy of this chapter is available in the office for public review.

d) of this rule. The mobile cleaning unit shall be stocked with supplies to clean the interior and exterior of a mobile food dispensing vehicle. d) of this rule. The mobile cleaning unit shall be stocked with supplies to clean the interior and exterior of a mobile food dispensing vehicle.

tificate issued by the district school board of the district in which the child is employed, certifying the child's date of birth; or (d) A photocopy tificate issued by the district school board of the district in which the child is employed, certifying the child's date of birth; or (d) A photocopy tificate issued by the district school board of the district in which the child is employed, certifying the child's date of birth; or (d) A photocopy

; or (c) The food or food product purports to be or is represented as a food or food product that does not conform to a definition of identity an pared from the original fruit within 12 hours or less of sale.

approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who suc

pped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination;

shall accept all certification examinations approved by the Conference for Food Protection. Certifying organizations that are accredited by a

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are three for fewer employees engaged in the storage, preparation, or serving of foods. approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who suc th this Code by having no violations during the current inspection; (B) Being a certified food protection manager who has shown proficiency o

measuring devices properly scaled and calibrated as specified under Section 4-203.11 and Paragraph 4-502.11(B);

ation, which is valid for a period of five years from the date of issuance. demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an appro

of potentially hazardous food, and how to control or eliminate harmful bacteria in a food service establishment. elected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedu

about proper cleaning and sanitization methods. Employees responsible for maintaining the premises must be knowledgeable about proper ing for all employees with direct hand contact with ready-to-eat food. Evidence of this training (content, employees, dates) shall be available

gram for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program gram for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program

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the agency that has animal health jurisdiction and the agency that conducts the inspection program, and (ii) Requirements which are develo

the agency that conducts the inspection program with consideration of factors such as the need for antemortem and postmortem examinati ccording to LAWS governing MEAT and POULTRY as determined by the agency that has animal health jurisdiction and the agency that con

ares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (B

n; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked b n; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked b d (5) Except as exempted in the Federal Food, Drug, and Cosmetic Act Section 403(Q)(3)-(5), nutrition labeling as specified in 21 CFR 101 -

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a food processing plant regulated by the U.S.D.A. using substances specified in 9 CFR 424.21, use of food ingredients and sources of radia

der shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in p ng order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, eeping system as specified under Subparagraph (B)(1) of this section, and (b) Ensuring that shellstock from one tagged or labeled container y container and provided to the consumer if: (1) The source of the shellstock on display is identified as specified under Section 3-202.18 and eeping system as specified under Subparagraph (B)(1) of this section, and (b) Ensuring that shellstock from one tagged or labeled container

ng order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, t indicates that the steaks meet the definition of whole-muscle, intact beef, and (3) If individually cut in a food establishment: (a) Cut from wh

mperature control;

agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Section

d at refrigeration temperatures, discard the food if within 14 calendar days of its packaging it is not served for on-premises consumption, or c

ntamination, and (ii) Access to the processing equipment is limited to responsible trained personnel familiar with the potential hazards of the

nt air temperature of 45 degrees Fahrenheit or less. (D) Potentially hazardous food that is cooked to a temperature and for a time specified u nt air temperature of 45 degrees Fahrenheit or less. (D) Potentially hazardous food that is cooked to a temperature and for a time specified u

(2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;

reduced oxygen packaging method except as specified under Section 3-502.12 where a barrier to Clostridium botulinum in addition to refrige Fahrenheit or more. High Humidity - Less than 10 lbs 250 degrees Fahrenheit or less; 10 lbs or More - 250 degrees Fahrenheit or less. For

hs 3-201.17(A)(3) and (4), stuffed FISH, stuffed MEAT, stuffed pasta, stuffed POULTRY, stuffed ratites, or stuffing containing FISH, MEAT, P hs 3-201.17(A)(3) and (4), stuffed FISH, stuffed MEAT, stuffed pasta, stuffed POULTRY, stuffed ratites, or stuffing containing FISH, MEAT, P g time for ratites and INJECTED MEATS; the following if they are COMMINUTED: FISH, MEAT, GAME ANIMALS commercially raised for F g time for ratites and INJECTED MEATS; the following if they are COMMINUTED: FISH, MEAT, GAME ANIMALS commercially raised for F CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and Paragraph (B) of this s

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ved on all external surfaces.

redient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being

anently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) o

anently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) o oking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the E

1 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified unde 1 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified unde 1 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified unde 1 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified unde 1 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified unde

contamination and the container is closed between uses, such as a narrow neck bottle containing catsup, steak sauce, or wine; or (2) The F contamination and the container is closed between uses, such as a narrow neck bottle containing catsup, steak sauce, or wine; or (2) The F contamination and the container is closed between uses, such as a narrow neck bottle containing catsup, steak sauce, or wine; or (2) The F contamination and the container is closed between uses, such as a narrow neck bottle containing catsup, steak sauce, or wine; or (2) The F contamination and the container is closed between uses, such as a narrow neck bottle containing catsup, steak sauce, or wine; or (2) The F contamination and the container is closed between uses, such as a narrow neck bottle containing catsup, steak sauce, or wine; or (2) The F contamination and the container is closed between uses, such as a narrow neck bottle containing catsup, steak sauce, or wine; or (2) The F contamination and the container is closed between uses, such as a narrow neck bottle containing catsup, steak sauce, or wine; or (2) The F

arrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw chicken and raw FISH that are received immersed in ice in s food is protected from contamination by way of enclosures with self-closing doors, screens, air curtains, or other approved methods. Sandw aration except cooking, may be served.

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cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean an

cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean an

which are maintained at proper temperatures on the unit. Non-potentially hazardous foods such as relish, raw onions and peppers, and othe which are maintained at proper temperatures on the unit. Non-potentially hazardous foods such as relish, raw onions and peppers, and othe

OOD to the VENDING MACHINE LOCATION, a FOOD PROCESSING PLANT that is regulated by the agency that has jurisdiction over the o

e measuring device; and (5) At any time during the operation when contamination may have occurred. (B) Subparagraph (A)(1) of this sectio ce; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove. e measuring device; and (5) At any time during the operation when contamination may have occurred. (B) Subparagraph (A)(1) of this sectio

LE-USE ARTICLES.

ay work as a food employee in a food establishment, including an establishment that serves a highly susceptible population, because the per

er Subparagraph 2-201.11(B)(1) but has a stool that yields a specimen culture that is positive for Salmonella Typhi, Shigella spp., or Shiga to

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er Subparagraph 2-201.11(B)(1) but has a stool that yields a specimen culture that is positive for Salmonella Typhi, Shigella spp., or Shiga to

om a physician licensed to practice medicine or, if allowed by law, a nurse practitioner or physician assistant, stating that the restricted perso er Subparagraph 2-201.11(B)(1) but has a stool that yields a specimen culture that is positive for Salmonella Typhi, Shigella spp., or Shiga to er Subparagraph 2-201.11(B)(1) but has a stool that yields a specimen culture that is positive for Salmonella Typhi, Shigella spp., or Shiga to not serve a highly susceptible population. is free of hepatitis A virus as specified in Subparagraph 8-501.40(D)(1); or (2) The excluded or restricted person is suspected of causing foo dborne disease transmission, including the date of onset of jaundice or of an illness specified under ¶ (C) of this section, if the food employee

d under Section 2-301.12 and Paragraph 2-301.14(C).

od Code and the establishment's written operational procedures. od Code and the establishment's written operational procedures.

nimals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerch nimals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerch nimals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerch nimals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerch nimals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerch

nimals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerch s (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by; (2) Thorough rinsin s (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by; (2) Thorough rinsin s (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by; (2) Thorough rinsin s (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by; (2) Thorough rinsin

ensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

etermined to be a food employee associated outbreak, the division shall continue to enforce compliance with section 3-301.11(B), Food Cod

mployees' procedure for handling ready-to-eat foods, which must also include how cross contamination from touching raw animal food and r ing shall be provided to all employees asigned to positions which include handling ready-to-eat foods, emphasizing the importance of proper nally, these employees shall use a chemical hand sanitizing solution which must comply with the specification provided in section 2-301.16(C so describe the corrective actions the operator must take when procedures are not followed. All employees, including the operator, manage

lusions, and restrictions.

nation of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwra nation of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwra nation of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwra

nation of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwra nation of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwra

rve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed F

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rve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed F rve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed F

hat are present in the environment; or (B) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMP a brewpub or microbrewery.

inspection access points to ensure that all interior FOOD-CONTACT SURFACES throughout the fixed system are being effectively cleaned.

ore mesh to 12 mesh to 1 inch meets this requirement; (2) Being effectively gasketed; (3) Having interface surfaces that are at least one-half tight joint at the point where the item enters the EQUIPMENT. (D) If a watertight joint is not provided: (1) The piping, TEMPERATURE MEA

be operated and maintained in accordance with a variance granted by the REGULATORY AUTHORITY as specified in Section 8-103.10 an

s, display refrigeration units, and display freezer units located in the consumer shopping areas of a retail food store, if the floor under the unit

By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, plie

fections at a temperature of 230 degrees Fahrenheit or above. (C) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kep

s been maintained at temperatures specified under Chapter 3. (B) When the automatic shutoff within a machine vending potentially hazardo

ted from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or

to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

ensils - plates, saucers - 3.0.] By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, plie By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, plie y easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, plier to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

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oor. (e) Where used, kickplates shall be easily removable or be capable of being rotated. These kickplates shall be designed and installed to

tight joint at the point where the item enters the EQUIPMENT. (D) If a watertight joint is not provided: (1) The piping, TEMPERATURE MEA

nditions provided they are sufficient to capture and remove flue gases and residual vapors from cooking equipment. For reporting purposes o

hat is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by hat is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by ot apply to display shelving units, display refrigeration units, and display freezer units located in the CONSUMER shopping areas of a retail F LY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being: (1) SEA al distance of the table top under the EQUIPMENT is no more than 3 inches from the point of access for cleaning.

eyor speed for conveyor machines or cycle time for stationary rack machines.

ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.

ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours. SHING EQUIPMENT may include: (1) High-pressure detergent sprayers; (2) Low- or line-pressure spray detergent foamers; (3) Other task-

C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT; (B) Use of a detergent-

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ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours. C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT; (B) Use of a detergent-

on Pipe Size (IPS) valve. (C) Paragraphs (A) and (B) of this section do not apply to a machine that uses only a pumped or recirculated SAN

degrees Fahrenheit. (B) The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less th

emical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pres

emical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pres d under Section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 5 urer specifies the solution is effective, and (3) Concentration between 12.5 mg/L and 25 mg/L; d under Section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 50 ave a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minim ave a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minim d under Section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 5

Paragraph (A) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices use g temperature indicator. urer specifies the solution is effective, and (3) Concentration between 12.5 mg/L and 25 mg/L; d under Section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 5 ave a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minim

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t-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between t

concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degree

mum temperature of 75 degrees Fahrenheit, (2) Have a concentration as specified under Section 7-204.11 and as indicated by the manufact

, and sanitizing procedure in a warewashing system for CIP equipment;

ZARDOUS FOOD; (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and (5) At any time during the operation wh ZARDOUS FOOD; (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and (5) At any time during the operation wh ZARDOUS FOOD; (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and (5) At any time during the operation wh er 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area ZARDOUS FOOD; (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and (5) At any time during the operation wh ZARDOUS FOOD; (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and (5) At any time during the operation wh er 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area

er 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area er 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area

and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT

and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT

ete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitab

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er sources of contamination.

ows air drying; and (2) Covered or inverted. ows air drying; and (2) Covered or inverted.

e furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser. e furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.

LE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.

toff device that will place the machine out of operation before the waste receptacle overflows. (C) Shutoff devices specified under Subparag

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under Section 5-202.14.

de of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.

rovided as specified under paragraph (A) of this section. rovided as specified under paragraph (A) of this section.

are within 300 feet of each establishment. (d) Public food service establishments located within theme parks and entertainment complexes m

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ot open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall.

ot open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall.

) Consist of components that are: (a) Listed for such use in contact with food in 21 CFR 178 - Indirect Food Additives: Adjuvants, Production ) Consist of components that are: (a) Listed for such use in contact with food in 21 CFR 178 - Indirect Food Additives: Adjuvants, Production

in the PACKAGED FOOD storage area or CONSUMER area of a FOOD ESTABLISHMENT if FOOD, EQUIPMENT, UTENSILS, LINENS, a

in the PACKAGED FOOD storage area or CONSUMER area of a FOOD ESTABLISHMENT if FOOD, EQUIPMENT, UTENSILS, LINENS, a Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used out

g or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage prob

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ELLFISH and crustacea in display tank systems; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and sto

ter 19. For reporting purposes only. ort, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protecte ort, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protecte ort, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protecte

ort, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protecte

r Paragraph (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by

oilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMP

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oilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMP

oilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMP

d by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages ar d by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages ar d by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages ar d by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages ar

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to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the mate

akproof container that is identified as a container for the storage of medicines; and (B) Located so that they are inaccessible to children. to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the mate to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the mate to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the mate

ognized as Safe, (3) APPROVED for use as a drying agent under a prior sanction specified in 21 CFR 181 - Prior-Sanctioned Food Ingredien

A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, spl A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, spl

at are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on at are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on

) Under other sources of contamination. (B) Laundered LINENS and SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED

equirements of each occupancy are met. (2) Voice communication or public address systems complying with 12.3.4.3.3 (and 13.3.4.3.3) sh

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performance. All apparatus requiring rewinding or resetting to maintain normal operation shall be restored to normal as promptly as possible

f A 3000 ft2 Maximum floor area for extinguisher 11,250 ft Maximum travel distance to extinguisher 75 ft. (Moderate) Hazard Occupancy Min f A 3000 ft2 Maximum floor area for extinguisher 11,250 ft Maximum travel distance to extinguisher 75 ft. (Moderate) Hazard Occupancy Min

reporting purposes only.

al, vegetable oils and fats) prior to June 30, 1998, shall not be required to comply with 4.3.2. (Also see 4.3.2.3.). For reporting purposes on

ponents at intervals necessary to maintain these conditions. For reporting purposes only.

and that identifies the person performing the service. For reporting purposes only.

er installed. For reporting purposes only.

.1. Alarm devices Inspection Quarterly 5.2.6. Gauges (wet pipe systems) Inspection Monthly 5.2.4.1. Hydraulic nameplate Inspection Quar

ided in Chapter 19. 7.2.1.4.3 A door shall swing in the direction of egress travel under either of the following conditions: (1) Where the doo

round all porches and steps. Adequate means of exit shall be provided pursuant to NFPA 101. For reporting purposes only.

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d vestibule shall be permitted to include a standby generator that is installed for the smokeproof enclosure mechanical ventilation equipment

sufficient electrical outlets shall be provided. For reporting purposes only.

sufficient electrical outlets shall be provided. For reporting purposes only. sufficient electrical outlets shall be provided. For reporting purposes only. sufficient electrical outlets shall be provided. For reporting purposes only. sufficient electrical outlets shall be provided. For reporting purposes only. sufficient electrical outlets shall be provided. For reporting purposes only.

sufficient electrical outlets shall be provided. For reporting purposes only. her Than Dwelling Units. All 125-volt, single-phase, 15- and 20-ampere receptacles installed in the locations specified in (1), (2), and (3) sha

ible deformation, static loading in any direction equal to four times the weight of the container filled with fuel. Where containers are mounted ible deformation, static loading in any direction equal to four times the weight of the container filled with fuel. Where containers are mounted

hutoffs in accordance with 2.6.2.5(a) except those covered in 3.4.2.8 Exception. For reporting purposes only.

blies for Butane. (d) Cylinders shall be connected directly to the appliance and shall not be manifolded. (e) Cylinders shall be an integral part essure. They shall also be inspected annually externally while under pressure, if possible, within six (6) months of the internal inspection. (b)

shall be shut off at the tank when equipment is not in use; (c) No unit utilizing LP-gas shall park in a building during the operation of its vendi shall be shut off at the tank when equipment is not in use; (c) No unit utilizing LP-gas shall park in a building during the operation of its vendi shall be shut off at the tank when equipment is not in use; (c) No unit utilizing LP-gas shall park in a building during the operation of its vendi ural component of the body as illustrated in Figure 8.2.6.5 (2) The lowest structural component of the frame or subframe (3) The lowest poin ervice vehicle installations. Single-stage regulators shall not be installed in fixed piping systems after June 30, 1997. Exception No. 1: This r ible deformation, static loading in any direction equal to four times the weight of the container filled with fuel. Where containers are mounted d 2034, or its equivalent, unless it is determined that carbon monoxide hazards have otherwise been adequately mitigated as determined by d 2034, or its equivalent, unless it is determined that carbon monoxide hazards have otherwise been adequately mitigated as determined by d 2034, or its equivalent, unless it is determined that carbon monoxide hazards have otherwise been adequately mitigated as determined by

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e must be readily available for inspection upon request. The division shall issue a license, which is BPR form 21-022, PUBLIC LODGING AN e must be readily available for inspection upon request. The division shall issue a license, which is BPR form 21-022, PUBLIC LODGING AN e must be readily available for inspection upon request. The division shall issue a license, which is BPR form 21-022, PUBLIC LODGING AN

e must be readily available for inspection upon request. The division shall issue a license, which is BPR form 21-022, PUBLIC LODGING AN

of a mobile food dispensing vehicle. In addition, the mobile cleaning unit shall carry a supply of potable water sufficient to fill the mobile food or of the unit, or dispose of liquid or solid wastes. For the purpose of this rule, a mobile food dispensing vehicle which is self sufficient include or of the unit, or dispose of liquid or solid wastes. For the purpose of this rule, a mobile food dispensing vehicle which is self sufficient include

cribed in paragraph (2)(c) of this rule.

essure. They shall also be inspected annually externally while under pressure, if possible, within six (6) months of the internal inspection. (b)

of a mobile food dispensing vehicle. In addition, the mobile cleaning unit shall carry a supply of potable water sufficient to fill the mobile food of a mobile food dispensing vehicle. In addition, the mobile cleaning unit shall carry a supply of potable water sufficient to fill the mobile food

d's date of birth; or (d) A photocopy of a passport or visa which lists the child's date of birth. (2) Any person who hires, employs, or suffers t d's date of birth; or (d) A photocopy of a passport or visa which lists the child's date of birth. (2) Any person who hires, employs, or suffers t d's date of birth; or (d) A photocopy of a passport or visa which lists the child's date of birth. (2) Any person who hires, employs, or suffers t

t conform to a definition of identity and standard of quality if such definition of identity and standard of quality has been established by custom

s chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organi

organizations that are accredited by a Conference for Food Protection sanctioned accreditor shall be recognized by the division as approved

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s chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organi manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (C) Responding c

gers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for

mployees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties saf

must be knowledgeable about proper vermin control methods as specified in the Food Code. employees, dates) shall be available to the division upon request.

on. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be s on. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be s

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d (ii) Requirements which are developed by the agency that has animal health jurisdiction and the agency that conducts the inspection progra

emortem and postmortem examination by an approved veterinarian or veterinarian's designee; h jurisdiction and the agency that conducts the inspection program.

(Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern), the FISH may be served or sold in a raw, raw-marinated, or partially cooked REA

1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined abeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart B Nutrition Labeling.

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ood ingredients and sources of radiation, and is received in an intact package, or (d) Is a food with a high level of competing organisms such

osure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, t HORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based o rom one tagged or labeled container are not commingled with shellstock from another container before being ordered by the consumer. specified under Section 3-202.18 and recorded as specified under Section 3-203.12; and (2) The shellstock are protected from contaminatio rom one tagged or labeled container are not commingled with shellstock from another container before being ordered by the consumer.

HORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based o food establishment: (a) Cut from whole-muscle intact beef that is labeled by a food processing plant as specified in Subparagraph (1) or ide

nd for a time specified under Section 3-402.11 may substitute for the records specified under Paragraph (A) of this section.

ed for on-premises consumption, or consumed if served or sold for off-premises consumption;

liar with the potential hazards of the operation, and (c) Delineate cleaning and sanitization procedures for food-contact surfaces; and (7) Des

emperature and for a time specified under Sections 3-401.11 - 3-401.13 and received hot shall be at a temperature of 135 degrees Fahrenhe emperature and for a time specified under Sections 3-401.11 - 3-401.13 and received hot shall be at a temperature of 135 degrees Fahrenhe

ridium botulinum in addition to refrigeration exists; (E) Operating a molluscan shellfish life-support system display tank used to store and disp 250 degrees Fahrenheit or less. For High Humidity ovens, relative humidity greater than 90 percent for at least 1 hour as measured in the co

or stuffing containing FISH, MEAT, POULTRY, or ratites. or stuffing containing FISH, MEAT, POULTRY, or ratites. E ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1), and GAME ANIMALS under a voluntary inspec E ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1), and GAME ANIMALS under a voluntary inspec ) and (3) and Paragraph (B) of this section, FISH, MEAT, and pork, including GAME ANIMALS commercially raised for FOOD as specified u

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D containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the conta

erature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is

erature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is meats, through daily oversight of the Employees' routine monitoring of the cooking temperatures using appropriate temperature measuring de (a) (a) (a) (a) (a)

d requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: d requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: d requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: d requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: d requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including:

up, steak sauce, or wine; or (2) The FOOD, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound up, steak sauce, or wine; or (2) The FOOD, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound up, steak sauce, or wine; or (2) The FOOD, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound up, steak sauce, or wine; or (2) The FOOD, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound up, steak sauce, or wine; or (2) The FOOD, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound up, steak sauce, or wine; or (2) The FOOD, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound up, steak sauce, or wine; or (2) The FOOD, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound up, steak sauce, or wine; or (2) The FOOD, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound

hat are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, o , or other approved methods. Sandwich fillings may be individually portioned from protected containers. Condiments may be served individu

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y be stored on a floor that is clean and not exposed to floor moisture.

y be stored on a floor that is clean and not exposed to floor moisture.

h, raw onions and peppers, and other such condiments may be served directly from the unit. h, raw onions and peppers, and other such condiments may be served directly from the unit.

agency that has jurisdiction over the operation, or a properly equipped facility that is located on the site of the VENDING MACHINE LOCATIO

B) Subparagraph (A)(1) of this section does not apply if the food-contact surface or utensil is in contact with a succession of different raw an GLE-USE glove. B) Subparagraph (A)(1) of this section does not apply if the food-contact surface or utensil is in contact with a succession of different raw an

ceptible population, because the person is free of the infectious agent of concern as specified in Section 8-501.40.

nella Typhi, Shigella spp., or Shiga toxin-producing Escherichia coli;

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nella Typhi, Shigella spp., or Shiga toxin-producing Escherichia coli;

stant, stating that the restricted person is free of the infectious agent that is suspected of causing the person's symptoms or causing foodborn nella Typhi, Shigella spp., or Shiga toxin-producing Escherichia coli; nella Typhi, Shigella spp., or Shiga toxin-producing Escherichia coli;

d person is suspected of causing foodborne illness and complies with the requirements in Subparagraphs 8-501.40(D)(1) and (D)(2). ) of this section, if the food employee or applicant: (1) Salmonella Typhi, (2) Shigella spp., (3) Shiga toxin-producing Escherichia coli, or (4) H

oughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utens oughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utens oughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utens oughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utens oughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utens

oughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utens onds, followed by; (2) Thorough rinsing under clean, running warm water; and (3) Immediately follow the cleaning procedure with thorough dr onds, followed by; (2) Thorough rinsing under clean, running warm water; and (3) Immediately follow the cleaning procedure with thorough dr onds, followed by; (2) Thorough rinsing under clean, running warm water; and (3) Immediately follow the cleaning procedure with thorough dr onds, followed by; (2) Thorough rinsing under clean, running warm water; and (3) Immediately follow the cleaning procedure with thorough dr

with section 3-301.11(B), Food Code, until the establishment operator verifies corrective action and completes remedial training of all food p

from touching raw animal food and ready-to-eat food is precluded. mphasizing the importance of proper hand washing for all employees with direct hand contact with ready-to-eat food. Evidence of this trainin cation provided in section 2-301.16(C), Food Code. The establishment must also fully comply with sections 5-203.11(A) and 5-204.11, Food yees, including the operator, manager, or any supervisory position, who handle ready-to-eat foods with bare hands must comply with all requi

UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in

mal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-U

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mal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-U mal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-U

full-time supervision of a FOOD EMPLOYEE.

system are being effectively cleaned.

ce surfaces that are at least one-half inch wide; or (4) Jambs or surfaces used to form an L-shaped entry path to the interface. (B) Vending m 1) The piping, TEMPERATURE MEASURING DEVICES, rotary shafts, and other parts extending through the openings shall be equipped wit

Y as specified in Section 8-103.10 and a HACCP PLAN that: (1) Is submitted by the PERMIT HOLDER and APPROVED as specified under S

food store, if the floor under the units is maintained clean. (D) Except as specified in Paragraph (E) of this section, table-mounted equipmen

personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. (B) Subparagraph (A)(5) of this section does not apply to c

bles, and nuts in the shell may be kept in the wood shipping containers in which they were received, until the fruits, vegetables, or nuts are us

machine vending potentially hazardous food is activated: (1) In a refrigerated vending machine, the ambient temperature may not exceed a

PMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or c

personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. (B) Subparagraph (A)(5) of this section does not apply to c personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. (B) Subparagraph (A)(5) of this section does not apply to c personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. (B) Subparagraph (A)(5) of this section does not apply to c

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tes shall be designed and installed to make the area under the machine easily accessible for routine cleaning without unlocking the cabinet

1) The piping, TEMPERATURE MEASURING DEVICES, rotary shafts, and other parts extending through the openings shall be equipped wit equipment. For reporting purposes only.

ath and around the EQUIPMENT by being: (1) SEALED to the table; or (2) Elevated on legs as specified under Paragraph 4-402.12(D). ath and around the EQUIPMENT by being: (1) SEALED to the table; or (2) Elevated on legs as specified under Paragraph 4-402.12(D). NSUMER shopping areas of a retail FOOD store, if the floor under the units is maintained clean. d the EQUIPMENT by being: (1) SEALED to the table; or (2) Elevated on legs as specified under Paragraph 4-402.12(D).

y detergent foamers; (3) Other task-specific cleaning EQUIPMENT; (4) Brushes or other implements; (5) 2-compartment sinks as specified

QUIPMENT; (B) Use of a detergent-sanitizer as specified under Section 4-501.115 if using: (1) Alternative WAREWASHING EQUIPMENT a

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QUIPMENT; (B) Use of a detergent-sanitizer as specified under Section 4-501.115 if using: (1) Alternative WAREWASHING EQUIPMENT a

s only a pumped or recirculated SANITIZING rinse.

micals to sanitize may not be less than 120 degrees Fahrenheit.

manual swabbing, brushing, or pressure spraying methods, using a solution as specified under Section 4-501.114 by providing: (1) Except

manual swabbing, brushing, or pressure spraying methods, using a solution as specified under Section 4-501.114 by providing: (1) Except and (3) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's

and (3) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 and (3) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's

pe, hand-held, spraying devices used for the in-place cleaning and SANITIZING of EQUIPMENT such as meat saws.

and (3) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100

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e is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-san

concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (

.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 mg/L hardness or le

) At any time during the operation when contamination may have occurred. (B) Subparagraph (A)(1) of this section does not apply if the FOO ) At any time during the operation when contamination may have occurred. (B) Subparagraph (A)(1) of this section does not apply if the FOO ) At any time during the operation when contamination may have occurred. (B) Subparagraph (A)(1) of this section does not apply if the FOO e food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipmen ) At any time during the operation when contamination may have occurred. (B) Subparagraph (A)(1) of this section does not apply if the FOO ) At any time during the operation when contamination may have occurred. (B) Subparagraph (A)(1) of this section does not apply if the FOO e food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipmen

e food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipmen e food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipmen

nclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing nclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing

nclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing

and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and

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ED dispenser. ED dispenser.

e stored in a locker room.

off devices specified under Subparagraph (B)(2) of this section shall prevent water or liquid FOOD from continuously running if there is a failu

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y have a direct connection.

arks and entertainment complexes may utilize centrally located bathroom facilities accessible to patrons of the establishments in the theme

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ment of a shopping mall.

ment of a shopping mall.

ood Additives: Adjuvants, Production Aids, and Sanitizers; or (b) Exempt from regulation as food additives under 21 CFR 170.39 - Threshold ood Additives: Adjuvants, Production Aids, and Sanitizers; or (b) Exempt from regulation as food additives under 21 CFR 170.39 - Threshold

EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are not subject to contamination from the machine

EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are not subject to contamination from the machine ntaining FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or

s not create a rodent harborage problem.

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s in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; (3) In areas that are not used for FO

ger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if th ger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if th ger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if th

ger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if th

ing a stretch and tack method, or by another method; and (2) Installed tightly against the wall under the coving or installed away from the wa

ay cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphal

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ay cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphal

ay cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphal

broken bulbs before the packages are opened. broken bulbs before the packages are opened. broken bulbs before the packages are opened. broken bulbs before the packages are opened.

(C) An infrared or other heat lamp shall be protected against breakage by a shield surroundi (C) An infrared or other heat lamp shall be protected against breakage by a shield surroundi (C) An infrared or other heat lamp shall be protected against breakage by a shield surroundi (C) An infrared or other heat lamp shall be protected against breakage by a shield surroundi

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ailability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-S

they are inaccessible to children. ailability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-S ailability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-S ailability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-S

81 - Prior-Sanctioned Food Ingredients, (4) Specifically regulated as an indirect FOOD ADDITIVE for use as a drying agent as specified in 21

c residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE c residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE

fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B

USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.

ng with 12.3.4.3.3 (and 13.3.4.3.3) shall not be required to comply with 9.6.1. (3) This judgement shall not apply to assembly occupancies wh

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ed to normal as promptly as possible after each test and alarm and kept in normal condition for operation. All test signals received shall be r

t. (Moderate) Hazard Occupancy Minimum rated single extinguisher 2-A Maximum floor area per unit of A 1500 ft2 Maximum floor area for e t. (Moderate) Hazard Occupancy Minimum rated single extinguisher 2-A Maximum floor area per unit of A 1500 ft2 Maximum floor area for e

4.3.2.3.). For reporting purposes only.

Hydraulic nameplate Inspection Quarterly 5.2.7. Buildings Inspection Annually (prior to freezing weather) 5.2.5. Hanger/seismic bracing Insp

owing conditions: (1) Where the door is used in an exit enclosure, unless the door is the door of an individual living unit that opens directly in

porting purposes only.

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re mechanical ventilation equipment. (b) The standby generator shall be permitted to be used for the stair shaft and vestibule emergency lig

tions specified in (1), (2), and (3) shall have ground-fault circuit-interrupter protection for personnel: (1) Bathrooms; (2) Rooftops; Exception:

uel. Where containers are mounted within a vehicle housing, the securing of the housing to the vehicle shall comply with this provision. Any uel. Where containers are mounted within a vehicle housing, the securing of the housing to the vehicle shall comply with this provision. Any

e) Cylinders shall be an integral part of the listed, approved, commercial food service device and shall be connected without the use of a rub months of the internal inspection. (b) Heating boilers, except those constructed of cast iron, shall receive a certificate inspection biennially. T

ding during the operation of its vending business. For reporting purposes only. ding during the operation of its vending business. For reporting purposes only. ding during the operation of its vending business. For reporting purposes only. ame or subframe (3) The lowest point on the engine (4) The lowest point of the transmission (including the clutch housing or torque converte ne 30, 1997. Exception No. 1: This requirement does not include small portable appliances and outdoor cooking appliances with input rating fuel. Where containers are mounted within a vehicle housing, the securing of the housing to the vehicle shall comply with this provision. Any equately mitigated as determined by the division. equately mitigated as determined by the division. equately mitigated as determined by the division.

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form 21-022, PUBLIC LODGING AND FOOD SERVICE LICENSE, incorporated herein by reference to each public food service establishme form 21-022, PUBLIC LODGING AND FOOD SERVICE LICENSE, incorporated herein by reference to each public food service establishme form 21-022, PUBLIC LODGING AND FOOD SERVICE LICENSE, incorporated herein by reference to each public food service establishme

form 21-022, PUBLIC LODGING AND FOOD SERVICE LICENSE, incorporated herein by reference to each public food service establishme

water sufficient to fill the mobile food dispensing vehicle's potable water tank, and shall be able to pump waste water from a mobile food disp vehicle which is self sufficient includes a three compartment sink for washing, rinsing, and sanitizing of equipment and utensils, a separate h vehicle which is self sufficient includes a three compartment sink for washing, rinsing, and sanitizing of equipment and utensils, a separate h

months of the internal inspection. (b) Heating boilers, except those constructed of cast iron, shall receive a certificate inspection biennially. T

water sufficient to fill the mobile food dispensing vehicle's potable water tank, and shall be able to pump waste water from a mobile food disp water sufficient to fill the mobile food dispensing vehicle's potable water tank, and shall be able to pump waste water from a mobile food disp

rson who hires, employs, or suffers to work any minor shall post at a conspicuous place on the property or place of employment, where it ma rson who hires, employs, or suffers to work any minor shall post at a conspicuous place on the property or place of employment, where it ma rson who hires, employs, or suffers to work any minor shall post at a conspicuous place on the property or place of employment, where it ma

uality has been established by custom and usage.

d a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establish

ognized by the division as approved providers of a Food Protection Manager Certification Program.

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d a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establish edited program; or (C) Responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledg

tifying organization, which is valid for a period of five years from the date of issuance; and 61C-4.023(1) FAC: Each licensed establishment

es must perform their work duties safely in a manner consistent with the requirements of the Food Code.

he effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of he effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of

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y that conducts the inspection program with consideration of factors such as the need for antemortem and postmortem examination by an ap

w-marinated, or partially cooked READY-TO-EAT form without freezing as specified under Paragraph (A) of this section.

date if the manufacturer determined the use-by date based on food safety. date if the manufacturer determined the use-by date based on food safety.

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h level of competing organisms such as raw meat or raw poultry; (3) Specifies methods for maintaining food at 41degrees Fahrenheit or belo

menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of culture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY a being ordered by the consumer. ock are protected from contamination. (C) Shucked shellfish may be removed from the container in which they were received and held in a being ordered by the consumer.

culture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY a specified in Subparagraph (1) or identified as specified in Subparagraph (2) of this section, (b) Prepared so they remain intact, and (c) If pac

(A) of this section.

or food-contact surfaces; and (7) Describes the training program that ensures that the individual responsible for the reduced oxygen packagin

emperature of 135 degrees Fahrenheit or above. (E) A food that is labeled frozen and shipped frozen by a food processing plant shall be rec emperature of 135 degrees Fahrenheit or above. (E) A food that is labeled frozen and shipped frozen by a food processing plant shall be rec

m display tank used to store and display shellfish that are offered for human consumption; (F) Custom processing animals that are for perso at least 1 hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100 percent humidit

E ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); and raw eggs that are not prepared as s E ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); and raw eggs that are not prepared as s cially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as spec

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mum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified

of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type,

of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, ppropriate temperature measuring devices properly scaled and calibrated as specified under Section 4-203.11 and Paragraph 4-502.11(B); (

for more than 4 hours including: for more than 4 hours including: for more than 4 hours including: for more than 4 hours including: for more than 4 hours including:

(a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b

package and is maintained in sound condition. package and is maintained in sound condition. package and is maintained in sound condition. package and is maintained in sound condition. package and is maintained in sound condition. package and is maintained in sound condition. package and is maintained in sound condition. package and is maintained in sound condition.

aiting preparation, display, service, or sale. Condiments may be served individually prepackaged, from approved dispensers, or by the operator as a part of food preparation.

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f the VENDING MACHINE LOCATION.

with a succession of different raw animal foods each requiring a higher cooking temperature as specified under Section 3-401.11 than the pr

with a succession of different raw animal foods each requiring a higher cooking temperature as specified under Section 3-401.11 than the pr

n 8-501.40.

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son's symptoms or causing foodborne illness, as specified in Section 8-501.40, or (c) Provides written medical documentation from a physic

hs 8-501.40(D)(1) and (D)(2). in-producing Escherichia coli, or (4) Hepatitis A virus (B) Has a symptom caused by illness, infection, or other source that is: (1) Associated

er handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent er handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent er handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent er handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent er handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent

er handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under Se cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under Se cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under Se cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under Se

mpletes remedial training of all food preparation employees.

y-to-eat food. Evidence of this training (content, employees, dates) shall be available to the division upon request. ons 5-203.11(A) and 5-204.11, Food Code, regarding the number and location of hand washing lavatories. are hands must comply with all requirements of the Food Code and the establishment's written operational procedures.

04 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS. 04 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.

ed SINGLE-SERVICE and SINGLE-USE ARTICLES.

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ed SINGLE-SERVICE and SINGLE-USE ARTICLES. ed SINGLE-SERVICE and SINGLE-USE ARTICLES.

y path to the interface. (B) Vending machine service connection openings through an exterior wall of a machine shall be closed by sealants, h the openings shall be equipped with an apron designed to deflect condensation, drips, and dust from FOOD openings; and (2) The openin

and APPROVED as specified under Section 8-103.11; and (2) Ensures that: (a) Water used with FISH other than MOLLUSCAN SHELLFISH

his section, table-mounted equipment that is not easily movable shall be elevated on legs that provide at least a 4-inch clearance between th

)(5) of this section does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes.

l the fruits, vegetables, or nuts are used. (D) If the nature of the FOOD requires removal of rinds, peels, husks, or shells before consumption

bient temperature may not exceed any time/temperature combination as specified under Paragraph 3-501.16(A)(2) for more than 30 minute

esigned so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing doo

)(5) of this section does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. )(5) of this section does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. (5) of this section does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes.

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eaning without unlocking the cabinet door. (f) Counter type machines shall be: 1. Sealed to the counter; or 2. Mounted on 4-inch legs or the

h the openings shall be equipped with an apron designed to deflect condensation, drips, and dust from openings into the FOOD; and (2) The

d under Paragraph 4-402.12(D). d under Paragraph 4-402.12(D).

aph 4-402.12(D).

5) 2-compartment sinks as specified under Paragraphs (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of

ive WAREWASHING EQUIPMENT as specified in Paragraph 4-301.12(C) that is APPROVED for use with a detergent-sanitizer, or (2) A WA

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ive WAREWASHING EQUIPMENT as specified in Paragraph 4-301.12(C) that is APPROVED for use with a detergent-sanitizer, or (2) A WA

4-501.114 by providing: (1) Except as specified under Subparagraph (C)(2) of this section, an exposure time of at least 10 seconds for a ch

4-501.114 by providing: (1) Except as specified under Subparagraph (C)(2) of this section, an exposure time of at least 10 seconds for a ch than specified by the manufacturer's label; (D) If another solution of a chemical specified under Paragraphs (A)-(C) of this section is used, th

than specified by the manufacturer's label; (D) If another solution of a chemical specified under Paragraphs (A)-(C) of this section is used, th rature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg rature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg than specified by the manufacturer's label; (D) If another solution of a chemical specified under Paragraphs (A)-(C) of this section is used, th

s meat saws.

than specified by the manufacturer's label; (D) If another solution of a chemical specified under Paragraphs (A)-(C) of this section is used, th rature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg

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step shall be the same detergent-sanitizer that is used in the washing step.

rees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water tempe

n water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label; 7-204.11: Sani

this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS e this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS e this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS e and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds t this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS e this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS e and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds t

and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds t and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds t

s, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by th s, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by th

s, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by th

o remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tub

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continuously running if there is a failure of a flow control device in the water or liquid FOOD system or waste accumulation that could lead to

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s of the establishments in the theme park or entertainment complex provided such bathroom facilities are reasonably accessible. For purpos

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es under 21 CFR 170.39 - Threshold of regulation for substances used in food-contact articles; or (c) Generally recognized as safe (GRAS) es under 21 CFR 170.39 - Threshold of regulation for substances used in food-contact articles; or (c) Generally recognized as safe (GRAS)

ct to contamination from the machines and a public health hazard or nuisance is not created. (C) The location of receptacles and waste han

ct to contamination from the machines and a public health hazard or nuisance is not created. (C) The location of receptacles and waste han ed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site com

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(3) In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE AN

as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire pro as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire pro as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire pro

as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire pro

coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripp

ay be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROV

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ay be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved

ay be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved

ainst breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. ainst breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. ainst breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. ainst breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

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UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

e as a drying agent as specified in 21 CFR Parts 175-178, or (5) APPROVED for use as a drying agent under the threshold of regulation proc

NGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items NGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items

er other sources of contamination. (B) A storage cabinet used for LINENS or SINGLE-SERVICE or SINGLE-USE ARTICLES may be stored er other sources of contamination. (B) A storage cabinet used for LINENS or SINGLE-SERVICE or SINGLE-USE ARTICLES may be stored

ot apply to assembly occupancies where, in the judgement of the authority having jurisdiction, adequate alternative provisions exist or are pro

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n. All test signals received shall be recorded to indicate date, time, and type. For reporting purposes only.

A 1500 ft2 Maximum floor area for extinguisher 11,250 ft Maximum travel distance to extinguisher 75 ft. Extra (High) Hazard Occupancy Min A 1500 ft2 Maximum floor area for extinguisher 11,250 ft Maximum travel distance to extinguisher 75 ft. Extra (High) Hazard Occupancy Min

) 5.2.5. Hanger/seismic bracing Inspection Annually 5.2.3. Pipe and fittings Inspection Annually 5.2.2. Sprinklers Inspection Annually 5.2.1.

vidual living unit that opens directly into an exit enclosure (2) Where the door serves a high hazard contents area. For reporting purposes o

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air shaft and vestibule emergency lighting power supply.

For reporting purposes only.

Bathrooms; (2) Rooftops; Exception: Receptacles that are not readily accessible and are supplied from a dedicated branch circuit for electri

shall comply with this provision. Any hoods, domes, or removable portions of the housing or cabinet shall be provided with means to keep th shall comply with this provision. Any hoods, domes, or removable portions of the housing or cabinet shall be provided with means to keep th

e connected without the use of a rubber hose. (f) Storage of cylinders shall be in accordance with 5.3.1. The cylinders shall not exceed a wa e a certificate inspection biennially. This inspection may be an external inspection unless an internal inspection is required by the Authorized

he clutch housing or torque converter housing, as applicable) (b) Containers installed behind the rear axle and extending below the frame sh r cooking appliances with input ratings of 100,000 Btu/hr or less. Exception No. 2: Gas distribution systems utilizing multiple second-stage r shall comply with this provision. Any hoods, domes, or removable portions of the housing or cabinet shall be provided with means to keep t

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each public food service establishment which has satisfied the requirements of Chapter 509, FS, and this chapter upon initial licensing and a each public food service establishment which has satisfied the requirements of Chapter 509, FS, and this chapter upon initial licensing and a each public food service establishment which has satisfied the requirements of Chapter 509, FS, and this chapter upon initial licensing and a

each public food service establishment which has satisfied the requirements of Chapter 509, FS, and this chapter upon initial licensing and a

waste water from a mobile food dispensing vehicle into holding tanks on the mobile cleaning unit, if necessary. The mobile cleaning unit hol equipment and utensils, a separate handwash sink, adequate refrigeration and storage capacity, full provision of power utilities including elec equipment and utensils, a separate handwash sink, adequate refrigeration and storage capacity, full provision of power utilities including elec

e a certificate inspection biennially. This inspection may be an external inspection unless an internal inspection is required by the Authorized

waste water from a mobile food dispensing vehicle into holding tanks on the mobile cleaning unit, if necessary. The mobile cleaning unit hol waste water from a mobile food dispensing vehicle into holding tanks on the mobile cleaning unit, if necessary. The mobile cleaning unit hol

or place of employment, where it may be easily read, a poster notifying minors of the Child Labor Law, to be provided by the division upon re or place of employment, where it may be easily read, a poster notifying minors of the Child Labor Law, to be provided by the division upon re or place of employment, where it may be easily read, a poster notifying minors of the Child Labor Law, to be provided by the division upon re

ance. All public food service establishments must provide the division with proof of food service manager certification upon request…

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ance. All public food service establishments must provide the division with proof of food service manager certification upon request… od operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the persona

FAC: Each licensed establishment shall have a minimum of one certified food protection manager responsible for all periods of operation. A

It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all em It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all em

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nd postmortem examination by an approved veterinarian or veterinarian's designee;

A) of this section.

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food at 41degrees Fahrenheit or below; (4) Describes how the packages shall be prominently and conspicuously labeled on the principal disp

re shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and ELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d

ch they were received and held in a display container from which individual servings are dispensed upon a consumer's request if: (1) The la

ELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d d so they remain intact, and (c) If packaged for undercooking in a food establishment, labeled as specified in Subparagraph (1) or identified a

ible for the reduced oxygen packaging operation understands the: (a) Concepts required for a safe operation, (b) Equipment and facilities, a

y a food processing plant shall be received frozen. (F) Upon receipt, potentially hazardous food shall be free of evidence of previous tempera y a food processing plant shall be received frozen. (F) Upon receipt, potentially hazardous food shall be free of evidence of previous tempera

rocessing animals that are for personal use as food and not for sale or service in a food establishment; or (G) Preparing food by another me ag that provides 100 percent humidity.]

raw eggs that are not prepared as specified under Subparagraph (A)(1)(a) of this section: raw eggs that are not prepared as specified under Subparagraph (A)(1)(a) of this section: voluntary inspection program as specified under Subparagraph 3-201.17(A)(2);

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overhead contamination as specified under Subparagraph 3-305.11 (A)(2), during the cooling period to facilitate heat transfer from the surfa

he food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insu

he food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insu 203.11 and Paragraph 4-502.11(B); (G) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held ho

eded for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As p eded for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As p eded for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As p eded for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As p eded for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As p

s a part of food preparation.

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d under Section 3-401.11 than the previous food, such as preparing raw fish followed by cutting raw poultry on the same cutting board.

d under Section 3-401.11 than the previous food, such as preparing raw fish followed by cutting raw poultry on the same cutting board.

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medical documentation from a physician licensed to practice medicine or, if allowed by law, a nurse practitioner or physician assistant, stating

r other source that is: (1) Associated with an acute gastrointestinal illness such as: (a) Diarrhea, (b) Fever, (c) Vomiting, (d) Jaundice, or (e)

oil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and wor oil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and wor oil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and wor oil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and wor oil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and wor

oil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and wor sing a method as specified under Section 6-301.12. (C) Food Employees shall pay particular attention to the areas underneath the fingernai sing a method as specified under Section 6-301.12. (C) Food Employees shall pay particular attention to the areas underneath the fingernai sing a method as specified under Section 6-301.12. (C) Food Employees shall pay particular attention to the areas underneath the fingernai sing a method as specified under Section 6-301.12. (C) Food Employees shall pay particular attention to the areas underneath the fingernai

nal procedures.

tion 386.2045 FS. tion 386.2045 FS.

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machine shall be closed by sealants, clamps, or grommets so that the openings are no larger than one-sixteenth inch. FOOD openings; and (2) The opening shall be flanged as specified under Paragraph (B) of this section.

ther than MOLLUSCAN SHELLFISH does not flow into the molluscan tank, (b) The safety and quality of the shellfish as they were received a

t least a 4-inch clearance between the table and the equipment. (E) The clearance space between the table and table-mounted equipment m

age syrup lines or tubes.

husks, or shells before consumption, the whole, uncut, raw FOOD may be kept in: (1) Untreated wood containers; or (2) Treated wood con

01.16(A)(2) for more than 30 minutes immediately after the machine is filled, serviced, or restocked; or (2) In a hot holding vending machine

r contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of a

age syrup lines or tubes. age syrup lines or tubes. age syrup lines or tubes.

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or 2. Mounted on 4-inch legs or the equivalent; or 3. Easily moved for cleaning with service connections in place.

openings into the FOOD; and (2) The opening shall be flanged as specified under Paragraph (B) of this section.

at substitute for the compartments of a multicompartment sink.

with a detergent-sanitizer, or (2) A WAREWASHING system for CIP EQUIPMENT;(C) Use of a nondistinct water rinse that is integrated in the

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with a detergent-sanitizer, or (2) A WAREWASHING system for CIP EQUIPMENT;(C) Use of a nondistinct water rinse that is integrated in the

e time of at least 10 seconds for a chlorine solution specified under Paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a

e time of at least 10 seconds for a chlorine solution specified under Paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a phs (A)-(C) of this section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves S

phs (A)-(C) of this section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves S es Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.] es Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.] phs (A)-(C) of this section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves S

phs (A)-(C) of this section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves S es Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]

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t 55 degrees Fahrenheit water temperature, pH 10 or less.]

manufacturer's label; 7-204.11: Sanitizers, Criteria. Chemical sanitizers and other chemical antimicrobials applied to FOOD contact surfaces

on of different raw animal FOODS each requiring a higher cooking temperature as specified under Section 3-401.11 than the previous FOO on of different raw animal FOODS each requiring a higher cooking temperature as specified under Section 3-401.11 than the previous FOO on of different raw animal FOODS each requiring a higher cooking temperature as specified under Section 3-401.11 than the previous FOO eaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to on of different raw animal FOODS each requiring a higher cooking temperature as specified under Section 3-401.11 than the previous FOO on of different raw animal FOODS each requiring a higher cooking temperature as specified under Section 3-401.11 than the previous FOO eaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to

eaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to eaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to

NT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accum NT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accum

NT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accum

or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.

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aste accumulation that could lead to overflow of the waste receptacle.

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e reasonably accessible. For purposes of this section, reasonably accessible means within 300 feet of each establishment. (f) Public food s

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enerally recognized as safe (GRAS) for the intended use in contact with food within the meaning of the Federal Food, Drug and Cosmetic Ac enerally recognized as safe (GRAS) for the intended use in contact with food within the meaning of the Federal Food, Drug and Cosmetic Ac

cation of receptacles and waste handling units for REFUSE, recyclables, and returnables may not create a public health hazard or nuisance

cation of receptacles and waste handling units for REFUSE, recyclables, and returnables may not create a public health hazard or nuisance d recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage a

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ining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will no

an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not us an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not us an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not us

an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not us

of the carpet secured by metal stripping or some other means.

ckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be con

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ckboards, or other suitable approved materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constr

ckboards, or other suitable approved materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constr

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under the threshold of regulation process established by 21 CFR 170.39 Threshold of regulation for substances used in food-contact articles

achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, an achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, an

GLE-USE ARTICLES may be stored in a locker room. (C) If a mechanical clothes washer or dryer is provided, it shall be located so that the GLE-USE ARTICLES may be stored in a locker room. (C) If a mechanical clothes washer or dryer is provided, it shall be located so that the

alternative provisions exist or are provided for the discovery of a fire and for alerting the occupants promptly. For reporting purposes only.

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Extra (High) Hazard Occupancy Minimum rated single extinguisher 4-A Maximum floor area per unit of A 1000 ft2 Maximum floor area for e Extra (High) Hazard Occupancy Minimum rated single extinguisher 4-A Maximum floor area per unit of A 1000 ft2 Maximum floor area for e

Sprinklers Inspection Annually 5.2.1. Spare sprinklers Inspection Annually 5.2.1.3. Fire department connections Inspection Quarterly Table

ents area. For reporting purposes only.

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a dedicated branch circuit for electric snow-melting or deicing equipment shall be permitted to be installed in accordance with the applicable

all be provided with means to keep them firmly in place in transit. Field welding shall comply with 3.2.4.1(e). (c) All container valves, appurte all be provided with means to keep them firmly in place in transit. Field welding shall comply with 3.2.4.1(e). (c) All container valves, appurte

The cylinders shall not exceed a water capacity of 2.7 lb [nominal 1 lb. LP-Gas] Exception: Storage in restaurants and at food service loca pection is required by the Authorized Inspector. The Authorized Inspector, due to operating conditions, may require additional inspections. (c

le and extending below the frame shall comply with 8.2.6.5(c) or shall be not lower than the lowest of the following points and surfaces: (1) T ems utilizing multiple second-stage regulators shall be permitted to use a high-pressure regulator installed at the container provided a first-st all be provided with means to keep them firmly in place in transit. Field welding shall comply with 3-2.4.1(e). (c) All container valves, appurt

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is chapter upon initial licensing and annual renewal. In addition to the license, the division shall issue a license decal, which is BPR form 21is chapter upon initial licensing and annual renewal. In addition to the license, the division shall issue a license decal, which is BPR form 21is chapter upon initial licensing and annual renewal. In addition to the license, the division shall issue a license decal, which is BPR form 21-

is chapter upon initial licensing and annual renewal. In addition to the license, the division shall issue a license decal, which is BPR form 21-

essary. The mobile cleaning unit holding tanks shall emptied in accordance with the provisions of paragraph (2) (d) if this rule. vision of power utilities including electrical, LP-gas, or a portable power generation unit, and a liquid waste disposal system and potable wate vision of power utilities including electrical, LP-gas, or a portable power generation unit, and a liquid waste disposal system and potable wate

pection is required by the Authorized Inspector. The Authorized Inspector, due to operating conditions, may require additional inspections. (c

essary. The mobile cleaning unit holding tanks shall emptied in accordance with the provisions of paragraph (2) (d) if this rule. essary. The mobile cleaning unit holding tanks shall emptied in accordance with the provisions of paragraph (2) (d) if this rule.

o be provided by the division upon request. o be provided by the division upon request. o be provided by the division upon request.

r certification upon request…

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r certification upon request… f foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the

ponsible for all periods of operation. All public food service establishments must provide the division with proof of food service manager certif

ance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service ance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service

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picuously labeled on the principal display panel in bold type on a contrasting background, with i

sters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identifica which the shellfish are harvested, (d) The type and quantity of shellfish, The following sta

n a consumer's request if: (1) The labeling information for the shellfish on display as specified unde

which the shellfish are harvested, (d) The type and quantity of shellfish, The following sta ed in Subparagraph (1) or identified as specified in (2) of this section.

ration, (b) Equipment and facilities, and (c) Procedures specified under Subparagraph (B)(6) of this section.

free of evidence of previous temperature abuse. free of evidence of previous temperature abuse.

or (G) Preparing food by another method that is determined by the regulatory authority to require

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facilitate heat transfer from the surface of the FOOD.

ates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D)

ates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of

e to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen e to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen e to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen e to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen e to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen

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ltry on the same cutting board.

ltry on the same cutting board.

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itioner or physician assistant, stating that the symptoms experienced result f

ver, (c) Vomiting, (d) Jaundice, or (e) Sore throat with fever, or (2) A lesion

ween working with raw food and working with ready-to-eat food; (H) Before donning gloves for working wit ween working with raw food and working with ready-to-eat food; (H) Before donning gloves for working wit ween working with raw food and working with ready-to-eat food; (H) Before donning gloves for working wit ween working with raw food and working with ready-to-eat food; (H) Before donning gloves for working wit ween working with raw food and working with ready-to-eat food; (H) Before donning gloves for working wit

ween working with raw food and working with ready-to-eat food; (H) Before donning gloves for working wit o the areas underneath the fingernails during the cleaning procedure. (D) If approved and cap o the areas underneath the fingernails during the cleaning procedure. (D) If approved and cap o the areas underneath the fingernails during the cleaning procedure. (D) If approved and cap o the areas underneath the fingernails during the cleaning procedure. (D) If approved and cap

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sixteenth inch.

the shellfish as they were received are not compromised by use of the tank, and (c) The identity of the source of the SHELLSTOCK is retain

table and table-mounted equipment may be: (1) 3 inches if the horizontal distance o

containers; or (2) Treated wood containers if the containers are treated with a preservative that meets the re

(2) In a hot holding vending machine, the ambient temperature may not be less than 135 degrees Fahrenh

ot otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other conta

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ct water rinse that is integrated in the hot water SANITIZATION immersion step of a 2-compartment sink operation; (D) If using a WAREWA

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ct water rinse that is integrated in the hot water SANITIZATION immersion step of a 2-compartment sink operation; (D) If using a WAREWA

osure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a tem

osure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a tem HORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED; or (E) If a chemical SANIT

HORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED; or (E) If a chemical SANIT

HORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED; or (E) If a chemical SANIT

HORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED; or (E) If a chemical SANIT

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als applied to FOOD contact surfaces shall meet the requirements specified in 21 CFR 178.1010 SANITIZING solutions.

ion 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board. ion 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board. ion 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board. eater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees ion 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board. ion 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board. eater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees

eater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees eater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees

quency necessary to preclude accumulation of soil or mold. quency necessary to preclude accumulation of soil or mold.

quency necessary to preclude accumulation of soil or mold.

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each establishment. (f) Public food service establishments located within a public lodging e

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Federal Food, Drug and Cosmetic Act (FFDCA); or (d) Permitted for such use by an effective Food C Federal Food, Drug and Cosmetic Act (FFDCA); or (d) Permitted for such use by an effective Food C

te a public health hazard or nuisance or interfere with the cleaning of adjacent space.

te a public health hazard or nuisance or interfere with the cleaning of adjacent space; and 6-405.10 FC: Receptacles, Waste Handling Units and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is no

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, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL;

nd (3) Limited-use so they are not used for entrance or exit nd (3) Limited-use so they are not used for entrance or exit nd (3) Limited-use so they are not used for entrance or exit

nd (3) Limited-use so they are not used for entrance or exit

nd (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.

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(2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.

(2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.

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stances used in food-contact articles; and (B) When SANITIZATION is with chemicals, the approval required under Subpa

er appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRI er appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRI

ovided, it shall be located so that the washer or dryer is protected from contamination and only where there is no exposed FOOD; cl ovided, it shall be located so that the washer or dryer is protected from contamination and only where there is no exposed FOOD; cl

mptly. For reporting purposes only.

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A 1000 ft2 Maximum floor area for extinguisher 11,250 ft Maximum travel distance to extinguisher 75 A 1000 ft2 Maximum floor area for extinguisher 11,250 ft Maximum travel distance to extinguisher 75

nnections Inspection Quarterly Table 12.1. Valves (all types) Inspection Table 12.1. Alarm devi

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ed in accordance with the applicable provisions of Article 426. (3)

1(e). (c) All container valves, appurtenances, and connections shall be ade 1(e). (c) All container valves, appurtenances, and connections shall be ade

restaurants and at food service locations of 10-oz butane nonrefillable containers shall may require additional inspections. (c) Hot water boilers and hot water sup

e following points and surfaces: (1) They shall not be lower than the low ed at the container provided a first-stage regulator is installed downstream of 1(e). (c) All container valves, appurtenances, and connections shall be ade

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icense decal, which is BPR form 21-023, LICENSE DECAL, incorporated herein by reference icense decal, which is BPR form 21-023, LICENSE DECAL, incorporated herein by reference icense decal, which is BPR form 21-023, LICENSE DECAL, incorporated herein by reference

icense decal, which is BPR form 21-023, LICENSE DECAL, incorporated herein by reference

raph (2) (d) if this rule. te disposal system and potable water holding tank and liquid waste disposal te disposal system and potable water holding tank and liquid waste disposal

may require additional inspections. (c) Hot water boilers and hot water sup

raph (2) (d) if this rule. raph (2) (d) if this rule.

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e person in charge for preventing the transmission of foodborne disease by a food employe

proof of food service manager certification upon request…

may designate a certified food service manager to perform this function as may designate a certified food service manager to perform this function as

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source of the SHELLSTOCK is retained as

nd other conta

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k operation; (D) If using a WAREWASHING machin

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k operation; (D) If using a WAREWASHING machin

(E) If a chemical SANIT (E) If a chemical SANIT

(E) If a chemical SANIT

(E) If a chemical SANIT

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IZING solutions.

e same cutting board. e same cutting board. e same cutting board. heit to 50 degrees e same cutting board. e same cutting board. heit to 50 degrees

heit to 50 degrees heit to 50 degrees

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Receptacles, Waste Handling Units and Designated Storage

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d windblown dust and debris.

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windblown dust and debris.

windblown dust and debris.

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uired under Subpa

r the application. (C) A RESTRI r the application. (C) A RESTRI

ere is no exposed FOOD; cl ere is no exposed FOOD; cl

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