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FS_VIOL

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					                                          FS_VIOL


      VIOLATION
QUESTION            STATUTE
           VIOL_TYP_CDE       DROPDOWN
01A   00
01A   11   01A-01-1           Unpasteurized cheese used.
01A   05   01A-02-1           Unpasteurized milk products used.
01A   04   01A-03-1           Unpasteurized dry eggs/egg products used.
01A   03   01A-04-1           Recreationally caught fisk/molluscan shellfish offered for sale/service.
01A   06   01A-05-1           Shellfish received from unapproved/unlisted shipper.
01A   10   01A-06-1           Shellfish stock - operator unable to verify source.
01A   07   01A-07-1           Fluid milk/milk products not from sources that comply with Grade A standards.
01A   08   01A-08-1           Mushrooms from unapproved source
01A   09   01A-09-1           Milk/milk products from unapproved source.
01A   02   01A-10-1           Food/ice from unapproved source.
01A   01   01A-11-1           Food prepared in a private home.
01A   12   01A-12-1           Game animal not commercially raised for food and raised/slaughtered/processed in a pr
01A   13   01A-13-1           Game animal without proper voluntary inspection program.
01A   14   01A-14-1           Game animal live caught without proper inspection program/slaughtered/processed in a
01A   15   01A-15-1           Game animal field dressed without inspection program/processed in approved manner.
01A   16   01A-16-1           Game animal received for sale/service listed as endangered/threatened.
01B   00
01B   16   01B-01-1           Vending - prepared PHF past date mark.
01B   17   01B-02-1           Date marking - RTE, PHF not discarded at date mark of earliest ingredient.
01B   18   01B-03-1           Food contaminated by employee under restriction/exclusion.
01B   19   01B-04-1           Food contaminated by employees/consumers not discarded.
01B   20   01B-05-1           Pasteurized eggs/egg products not substituted for raw shell eggs where required.
01B   15   01B-06-1           Food from unapproved source not discarded.
01B   14   01B-07-1           Raw fruits/vegetables not washed.
01B   13   01B-08-1           Shellfish dead/broken shells.
01B   12   01B-09-1           Time marking - PHF without 4-hour limit.
01B   11   01B-10-1           Time marking - PHF exceeds 4 hour limit
01B   05   01B-11-1           Moldy cheese.
01B   25   01B-12-1           Shell eggs used/stored with cracked/broken shells.
01B   24   01B-13-1           Food offered that misleads/misinforms consumer.
01B   01   01B-14-1           Dented/rusted cans.
01B   03   01B-15-1           Stop Sale - adulteration.
01B   02   01B-16-1           Stop Sale - bad temps.
01B   21   01B-17-1           Additives - sulfiting agent(s) added to food.
01B   22   01B-18-1           Additives - food contains unapproved additives.
01B   23   01B-19-1           Additives - unapproved additive(s) contaminating food product.
01B   09   01B-20-1           Date marking - RTE, PHF container/package does not bear a date/time.
01B   08   01B-21-1           Date marking - RTE, PHF not consumed after thawing when refrigeration time exceeds
01B   07   01B-22-1           Date marking - RTE, PHF date mark exceeds 7 days
01B   10   01B-23-1           Nonexempt fish has not undergone proper parasite destruction.
01B   06   01B-24-1           Date marking - RTE, PHF not consumed within 7 days after opening/prep.
01B   04   01B-25-1           Moldy food.
01B   26   01B-26-1           Shell eggs not clean.
02    00
02    24   02-01-1            Vending - PHF dispensed not in original package.
02    27   02-02-1            ROP - fresh fish being packaged.
02    23   02-03-1            Packaged foods do not comply with Federal Standards of Identity.
02    22   02-04-1            Manufacturer's dating information concealed/altered.
02    07   02-05-1            Date marking - RTE, PHF prepared on-site not properly date marked.
02    08   02-06-1            Date marking - RTE, PHF combined/added not properly date marked.
02    06   02-07-1            Date marking - processed RTE, PHF not properly date marked.
02    09   02-08-1            Date marking - processed RTE, PHF opened and frozen not date marked.
02    18   02-09-1            Food packaged on-site label lacking required information.



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                                     FS_VIOL


02      17   02-10-1    Bulk food available for consumer self-service not labeled.
02-11   00   02-11
02-11   01   02-11-2    Consumer advisory (oysters) - not provided/worded correctly.
02      26   02-12-1    ROP - Establishment without proper HACCP plan.
02-13   00   02-13
02-13   01   02-13-2    Consumer advisory (raw animal food) - not provided.
02      16   02-14-1    Shellstock - shipper's tag lacks required information.
02      14   02-15-1    Shellstock - tags for shellstock not in order.
02      15   02-16-1    Shellfish - removed from original container for storage.
02      12   02-17-1    Shellstock - tags not maintained 90 days.
02      13   02-18-1    Shellfish - raw shucked not labeled.
02      11   02-19-1    Shellfish - no tag.
02      21   02-20-1    Whole muscle steaks not properly labeled.
02      20   02-21-1    Food packed by establishment not properly labeled.
02      05   02-22-1    Date marking - prepared RTE, PHF not date marked.
02      25   02-23-1    ROP - 2 barriers for C. botulinum.
02      10   02-24-1    Time marking - PHF without 4-hour limit.
02      04   02-25-1    Packaged food not labeled.
02      01   02-26-1    Food storage container not labeled.
02      19   02-27-1    Freezing records not maintained on nonexempt fish for 90 days.
02      28   02-28-1    ROP - No specified methods for temperature control.
02      29   02-29-1    ROP - Lack of bold type/contrasting background/other required information.
02      30   02-30-1    ROP - Label lacks use by date.
02      31   02-31-1    ROP - Label shelf life exceeds 14 calendar days from packaging.
02      32   02-32-1    ROP - Label lacks required information.
02      33   02-33-1    ROP - HACCP plan lacks required information.
03A     00
03A     07   03A-01-1   Food labeled and shipped frozen, not frozen when received.
03A     06   03A-02-1   Frozen PHF slacking at greater than 41 F.
03A     05   03A-03-1   PHF in freezer not maintained frozen
03A     04   03A-04-1   Refrigerated PHF received at greater than 41 F.
03A     03   03A-05-1   Shell eggs not received in refigerated truck.
03A     02   03A-06-1   Shell eggs held in unit greater than 45 F.
03A     01   03A-07-1   PHF held greater than 41 F.
03B     00
03B     05   03B-01-1   Hot PHF received at less than 135 F.
03B     03   03B-02-1   Cooked vegetables not held at 135 F or above.
03B     01   03B-03-1   PHF not held 135 F or hotter.
03B     02   03B-04-1   Cooked meats/poultry not held at 135 F or above.
03B     04   03B-05-1   Rare roast not held at 130 F or above.
03C     00
03C     16   03C-01-1   Food establishment lacking required variance (smoking, etc.)
03C     07   03C-02-1   Roast not reaching proper time/temperature cooking requirements.
03C     06   03C-03-1   Cooked plant food for hot holding not reaching 135 F.
03C     05   03C-04-1   Cooked stuffed food not reaching 165 F
03C     04   03C-05-1   Cooked poultry not reaching 165 F.
03C     03   03C-06-1   Cooked eggs for hot holding/pooled eggs not reaching 155 F.
03C     02   03C-07-1   Cooked comminuted meat/fish not reaching 155 F.
03C     01   03C-08-1   Food not cooked to 145 F or above.
03C     08   03C-09-1   Reheated food for hot hold not reaching 165 F in 2 hours
03C     09   03C-10-1   Reheated food for hot hold not reaching 165 F.
03C     10   03C-11-1   Reheated commercially processed food for hot hold not reaching 135 F.
03C     11   03C-12-1   PHF reheated in microwave for hot holding not stirred/covered
03C     12   03C-13-1   PHF reheated in microwave for hot holding not reaching 165 F.
03C     13   03C-14-1   Raw animal cooked in microwave not stirred/covered



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                                   FS_VIOL


03C   14   03C-15-1   Raw animal food cooked in microwave not reaching 165 F.
03C   15   03C-16-1   Cooked, whole-muscle steak not reaching 145 F on surface.
03D   00
03D   06   03D-01-1   Food cooled by nonapproved method.
03D   05   03D-02-1   Ambient temperature cooling not reaching 41 F within 4 hours.
03D   04   03D-03-1   Shell eggs not placed in refrigeration maintaining 45 F or less upon receipt.
03D   03   03D-04-1   Received kilk/molluscan shellfish not cooled to 41 F within 4 hours of receiving.
03D   02   03D-05-1   Cooked PHF not cooled from 135 F to 41 F within 6 hours.
03D   01   03D-06-1   Cooked PHF not cooled from 135 degrees F to 70 degrees F within 2 hours.
04    00
04    01   04-01-1    Cold hold equipment incapable of maintaining PHF at proper temperatures.
04    02   04-02-1    Inadequate number/capacity of cold hold units to maintain PHF at proper temperatures.
04    03   04-03-1    Hot hold equipment incapable of maintaining PHF at proper temperatures.
04    04   04-04-1    Inadequate number/capacity of hot hold units to maintain PHF at proper temperatures.
05    00
05    10   05-01-1    Glass stem/sensor thermometer lacking shatterproof coating.
05    08   05-02-1    Color-coded thermometers lacking numerical scale.
05    07   05-03-1    Stem type thermometer not within intended range of use.
05    06   05-04-1    Themometer not located in warmest/coolest area
05    05   05-05-1    Ambient air thermometer not accurate to +/- 3 F.
05    04   05-06-1    Food thermometer not accurate to +/- 2 F.
05    03   05-07-1    Thermometers not calibrated.
05    02   05-08-1    No metal stem type thermometer provided.
05    01   05-09-1    No conspicuously located thermometer.
05    09   05-10-1    Thermometer not used to check food temps.
06    00
06    01   06-01-1    PHF thawed improperly.
06    05   06-02-1    Raw animal food thawed under running water - portions greater than 41 F.
06    04   06-03-1    RTE PHF thawed under running water - thawed portions greater than 41 F.
06    02   06-04-1    PHF thawed at room temperature.
06    03   06-05-1    PHF thawed in standing water.
07    00
07    01   07-01-1    PHF re-served
07    02   07-02-1    Bread reused.
07    03   07-03-1    Bread reused for breadcrumbs.
07    04   07-04-1    Dinner rolls/bread re-served.
07    05   07-05-1    Unwrapped butter pats re-served.
07    06   07-06-1    Open containers of coffee creamer re-served.
07    07   07-07-1    Open food re-served.
07    08   07-08-1    Chips re-served
08A   00
08A   36   08A-01-1   Vending - product access openings not tight fitting.
08A   35   08A-02-1   Theme park cart - ice not in chipped/crushed/cubed form.
08A   14   08A-03-1   Hermetically sealed food container opened without cleaning.
08A   09   08A-04-1   Unwashed fruits/vegetables stored with RTE food.
08A   10   08A-05-1   Fruits/vegetables not washed prior to preparation.
08A   13   08A-06-1   Self-service salad bar/buffet not provided proper dispensing utensils.
08A   19   08A-07-1   Unpackaged food not protected from environment during preparation.
08A   20   08A-08-1   Unpackaged raw animal food offered for consumer self-service.
08A   21   08A-09-1   Packaged foods cut when case opened.
08A   22   08A-10-1   Ice machine - no overhead protection.
08A   17   08A-11-1   Food stored in drink ice.
08A   18   08A-12-1   Food stored in undrained ice.
08A   34   08A-13-1   Theme Park Food Cart preparing PHF in unapproved manner.
08A   33   08A-14-1   Theme park cart - preparing non-allowed potentially hazardous food.



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                                  FS_VIOL


08A   15   08A-15-1   Food storage - location not clean/dry, free from splash/dust.
08A   16   08A-16-1   Food storage in prohibited area.
08A   23   08A-17-1   Ice machine in unprotected area.
08A   24   08A-18-1   Refrigerator in unprotected area.
08A   25   08A-19-1   Torn packages/bags.
08A   12   08A-20-1   Displayed food not protected.
08A   11   08A-21-1   Self-service salad bar/buffet lacking sneezeguards.
08A   07   08A-22-1   Improper horizontal separation of raw animal foods and RTE foods.
08A   06   08A-23-1   Improper vertical separation of raw animal foods and RTE foods.
08A   05   08A-24-1   Raw animal foods not properly separated from each other.
08A   32   08A-25-1   Theme Park Food Cart - inadequate ice protection.
08A   04   08A-26-1   Raw animal food stored over RTE food.
08A   03   08A-27-1   Raw animal food stored over cooked food.
08A   01   08A-28-1   Food stored on floor.
08A   02   08A-29-1   Food not covered.
08A   31   08A-30-1   Theme Park Cart - food/supplies stored on cart.
08A   30   08A-31-1   HDC - food other than hot dogs prepared on cart.
08A   29   08A-32-1   HDC - chili/cheese/cooked onions and peppers
08A   26   08A-33-1   Fruits/vegetables with improper chemical wash.
08A   28   08A-34-1   Condiments stored in unapproved dispensers.
08A   27   08A-35-1   Food contaminated by unsanitized equipment.
08A   08   08A-36-1   Raw animal food not separated from RTE
08B   00
08B   02   08B-01-1   Buffet/salad bar not monitored by trained employees
08B   03   08B-02-1   Lubricants inproperly applied to food contact surface.
08B   09   08B-03-1   Employee tasting several foods with same utensil.
08B   04   08B-04-1   Cloth used as a food contact surface.
08B   05   08B-05-1   Employees using same utensil for both raw and cooked product.
08B   06   08B-06-1   Slash-resistant gloves contacting RTE food.
08B   07   08B-07-1   Probe thermometer not cleaned before use
08B   08   08B-08-1   Cloth gloves contacting RTE food.
08B   01   08B-09-1   Single-use gloves not changed as needed.
08C   00
08C   01   08C-01     Fish bait stored improperly.
08C   02   08C-02     Damaged/spoiled/recalled food not properly segregated.
09    00
09    01   09-01-1    RTE food - Use of bowl/non-handled container as scoop.
09    05   09-02-1    Buffet - Dispensing food without using utensil.
09    04   09-03-1    Employees not minimizing contact with non-RTE food.
09    03   09-04-1    Bare hand contact with RTE food.
09    02   09-05-1    Non-RTE food - Use of bowl/non-handled container as scoop.
10    00
10    08   10-01-1    Utensil in nonPHF not stored handle above food within closed container.
10    07   10-02-1    Utensil not on clean portion of food prep/cooking equipment.
10    06   10-03-1    Utensil not in running water/dipperwell.
10    05   10-04-1    Utensil not stored on clean/protected location (nonhazardous food).
10    04   10-05-1    Utensil stored in unclean water 135 F or hotter.
10    03   10-06-1    Utensil not stored with handle above top of PHF/container.
10    02   10-07-1    Utensils stored in standing water.
10    01   10-08-1    Ice scoop in ice.
11    00
11    05   11-01-1    Excluded employee reinstated without AHJ/written medical documentation.
11    04   11-02-1    PIC failed to notify AHJ of employee with BIG 4.
11    03   11-03-1    Employee not reporting communicable disease symptoms to PIC.
11    06   11-04-1    Employee with symptoms of communicable disease.



                                   Page 4
                                  FS_VIOL


11    01   11-05-1    Employee with sneezing/coughing/runny nose.
11    02   11-06-1    Employee with open sores/cuts/burns.
11    07   11-07-1    FBI caused by food service employee.
11    08   11-08-1    Excluded employee working in food service establishment.
11    09   11-09-1    Restricted employee reinstated without written medical documentation.
11    10   11-10-1    Restricted employee working in unapproved area.
11    11   11-11-1    Restricted employee working in food prep.
11    12   11-12-1    Employee working with jaundice.
11    13   11-13-1    Excluded/restricted jaundiced employee reinstated without written medical documentatio
11    14   11-14-1    PIC does not require employee to report symptoms of communicable disease.
12A   00
12A   32   12A-01-1   Failed to wash hands after handling support animal.
12A   30   12A-02-1   HWS used for purpose other than handwashing.
12A   08   12A-03-1   Washed hands in other than an approved HWS.
12A   28   12A-04-1   No written plan for using time as a public health control.
12A   26   12A-05-1   Dirty mopwater disposed into HWS.
12A   21   12A-06-1   AOP - PIC not monitoring employees.
12A   19   12A-07-1   AOP- employee not following procedures
12A   18   12A-08-1   AOP - no written copy.
12A   17   12A-09-1   Wearing unallowed jewelry while preparing food.
12A   05   12A-10-1   Failed to wash hands after touching bare body part.
12A   04   12A-11-1   Failed to wash hands after using toilet room.
12A   02   12A-12-1   Failed to wash hands after switching from raw to RTE food.
12A   03   12A-13-1   Failed to wash hands after handling soiled equipment/utensils.
12A   06   12A-14-1   Failed to wash hands after cough/sneeze/tissue use/tobacco/eating/drinking.
12A   24   12A-15-1   Food sink/HWS/warewashing machine used for other than designated purpose.
12A   07   12A-16-1   Failed to wash hands when necessary.
12A   09   12A-17-1   Employee improperly washed hands.
12A   10   12A-18-1   Employee dried hands on clothes.
12A   11   12A-19-1   Employee washed hands with no hot water.
12A   12   12A-20-1   Employee washed hand with no soap.
12A   13   12A-21-1   Employee with dirty hands/arms.
12A   01   12A-22-1   Touching RTE food with bare hands. No AOP.
12A   23   12A-23-1   Dirty mopwater disposed into 3CS.
12A   14   12A-24-1   Touching RTE food with bare hands - FBI investigation underway.
12A   15   12A-25-1   Employee with long fingernails.
12A   16   12A-26-1   Fake nails/nail polish with exposed food.
12A   20   12A-27-1   AOP incomplete - lack of work area/emp position/prep process/protection ID.
12A   22   12A-28-1   AOP incomplete - training lack.
12A   25   12A-29-1   AOP incomplete - HWS/sanitizer lack.
12A   27   12A-30-1   AOP incomplete - compliance monitoring lack.
12A   29   12A-31-1   AOP - Employee not using hand sanitizer.
12A   31   12A-32-1   AOP incomplete - health monitoring lack.
12A   33   12A-33-1   AOP not reviewed annually.
12B   00
12B   04   12B-01-1   Employee eating while preparing food.
12B   03   12B-02-1   Employee eating in restricted area.
12B   02   12B-03-1   Employee drinking from open container in restricted area.
12B   05   12B-04-1   Designated employee eating/drinking/smoking area located in restricted area.
12B   06   12B-05-1   Location of designated employee eating/drinking/smoking area causing possible cross-c
12B   07   12B-06-1   Evidence of employee smoking in food prep/non-designated area.
12B   01   12B-07-1   Open drink on prep/clean dish table
13    00
13    04   13-01-1    Food employee with dirty clothing.
13    02   13-02-1    Hair restraint not effective.



                                   Page 5
                                 FS_VIOL


13   01   13-03-1   No hair restraint.
13   03   13-04-1   No beard guard.
14   00
14   41   14-01-1   Vending machine without proper vending stage closure.
14   52   14-02-1   Copper/copper alloys in contact with foods (pH below 6).
14   51   14-03-1   Galvanized metal in contact with acidic foods.
14   50   14-04-1   V type threads other than for hot oil cooking/filtering.
14   49   14-05-1   Nonfood-grade lubricant used.
14   48   14-06-1   CIP equipment not meeting cleanability construction standards.
14   47   14-07-1   Hot oil filtering equipment not constructed properly.
14   43   14-08-1   Water filter not constructed of approved materials.
14   44   14-09-1   Water filter not designed to facilitate disassembly.
14   45   14-10-1   Water filter not located to facilitate disassembly.
14   46   14-11-1   Nonstick kitchenware not cleaned with nonscratching cleaning aids.
14   42   14-12-1   Vending machine that does not have tight-fitting doors.
14   29   14-13-1   Equipment cover not providing protection from contamination.
14   53   14-14-1   Lubricant leaking onto FCS.
14   24   14-15-1   Equipment located in area not protected from overhead leakage.
14   14   14-16-1   Condenser unit not separated from food storage area.
14   27   14-17-1   Microwave oven not meeting mandated safety requirements.
14   31   14-18-1   Molluscan shellfish tank improperly operated.
14   11   14-19-1   Single-service containers not constructed properly.
14   18   14-20-1   Utensils not supplied at self-service buffet.
14   30   14-21-1   Re-use of molluscan/crustacean shells.
14   16   14-22-1   Can opener blade not removable for cleaning/replacement.
14   40   14-23-1   Vending - can opener not protected from contamination.
14   28   14-24-1   Fixed equipment without adequate cleaning space.
14   19   14-25-1   Table-mounted equipment not easily movable/or without required leg height.
14   25   14-26-1   Floor-mounted equipment not sealed/or with proper clearance.
14   02   14-27-1   Water treatment device not inspected/serviced according to manufacturer's instructions
14   13   14-28-1   Beverage tubing/cold plate not separated from stored ice.
14   20   14-29-1   Using sponges improperly.
14   10   14-30-1   Multiuse FCS not smooth, free of cracks/chips/crevices.
14   04   14-31-1   Equipmen/utensils not designed/constructed in durable manner.
14   26   14-32-1   Wood FCS improper.
14   05   14-33-1   Equipment in poor repair.
14   39   14-34-1   Vending - machine dispenses PHF with no automatic shut off.
14   15   14-35-1   Tin foil torn/worn used as shelf cover.
14   03   14-36-1   Gaskets in poor repair.
14   01   14-37-1   Grooved cutting board.
14   06   14-38-1   Utensils in poor repair.
14   23   14-39-1   Dispensing equipment that allows contamination of lip-contact surface.
14   12   14-40-1   Bulk milk dispenser tube improperly cut.
14   07   14-41-1   FCS not smooth/easily cleanable.
14   32   14-42-1   MFDV water tank constructed in nondurable manner.
14   33   14-43-1   Lead solder/flux in excess of acceptable level.
14   34   14-44-1   Pewter alloy used containing excess lead.
14   35   14-45-1   Cast iron used improperly.
14   36   14-46-1   Tableware exceeds maximum lead content.
14   37   14-47-1   Multiuse FCS welds and joints not smooth.
14   38   14-48-1   Multiuse FCS not accessible for cleaning.
14   22   14-49-1   Single-use boxes/cans reused for food storage.
14   08   14-50-1   Nonfood-grade basting brush.
14   09   14-51-1   Nonfood-grade containers used for food storage.
14   21   14-52-1   Fixed equip. exposed to spills not sealed to wall.



                                   Page 6
                                 FS_VIOL


14   17   14-53-1   Can opener blade not sharp.
15   00
15   40   15-01-1   Vending machine - not constructed to allow easy movement/cleaning accessibility.
15   35   15-02-1   Temp Event - no overhead protection for open food.
15   36   15-03-1   Theme park food cart - food and FCS not protected from cross-contamination.
15   32   15-04-1   Improper closures and/or deflectors on openings.
15   33   15-05-1   Kick plates not designed for easy accessibility/cleaning.
15   31   15-06-2   Vent hood allows grease/condensation to cross contaminate. For reporting purposes on
15   27   15-07-2   Distance between filters and cooking surface less than 18 inches. For reporting purpose
15   28   15-08-2   Distance between charbroiler and hood less than 4 feet. For reporting purposes only.
15   29   15-09-2   Hood filters installed at less than 45 degree angle from horizontal. For reporting purpose
15   30   15-10-2   Hood filter not UL listed. For reporting purposes only.
15   37   15-11-1   Work clothes/linens laundered on premises without a washer and dryer.
15   06   15-12-1   Equipment not designed/constructed in durable manner.
15   21   15-13-1   Nonfood-contact surfaces not free of unnecessary ledges/projections/crevices.
15   20   15-14-1   Nonfood-contact surfaces not designed/constructed for easy cleaning/maintenance.
15   34   15-15-1   Dollies/pallets/racks/skids not easily movable/cleaning clearance.
15   19   15-16-1   Fixed equipment not installed to allow cleaning access.
15   22   15-17-1   Fixed equipment not sealed properly if exposed to spillage.
15   42   15-18-1   Floor-mounted equipment not easily movable and not sealed to floor or elevated properl
15   18   15-19-1   Table-mounted equipment not installed to allow easy cleaning.
15   17   15-20-1   Table-mounted equipment not easily movable or with proper legs.
15   26   15-21-1   Bug zapper not designed to retain insect.
15   25   15-22-1   Bug zapper installed over food prep area.
15   12   15-23-1   Hood filters/grease extractors not easily removable for cleaning
15   13   15-24-2   Hood filters not accessible. For reporting purposes only.
15   07   15-25-2   Hood filters not equipped with drip tray. For reporting purposes only.
15   08   15-26-2   Exhaust system operated with filters removed/missing. For Reporting Purposes only.
15   14   15-27-2   Mesh hood filters present. For reporting purposes only.
15   04   15-28-2   Hood filters not tightfitting/firmly held in place. For Reporting Purposes only.
15   15   15-29-1   Mop/service sink in disrepair.
15   03   15-30-1   WIC shelves not smooth and easily cleanble.
15   01   15-31-1   Equipment in poor repair.
15   02   15-32-1   Gaskets in poor repair - WIC.
15   39   15-33-1   Vending machine - space around/under can not be easily cleaned.
15   38   15-34-1   Vending machine - exterior construction not easily cleanable.
15   05   15-35-1   Equipment not smooth and nonabsorbent.
15   24   15-36-1   Knife block in use.
15   41   15-37-1   Hood filters in disrepair.
15   16   15-38-1   No mop sink.
15   10   15-39-2   Hood drip tray not pitched to drain into metal container. For reporting purposes only.
15   09   15-40-2   Metal container for hood drip tray missing. For reporting purposes only.
15   23   15-41-2   No heavy metal container for ash from solid fuel cooking. For reporting purposes only.
15   11   15-42-2   Hood filters not installed vertically. For reporting purposes only.
16   00
16   02   16-01-1   Missing data plate.
16   11   16-02-1   Dishmachine missing baffles/curtains.
16   01   16-03-1   Dishmachine not clean.
16   08   16-04-1   Lack of drainboards.
16   12   16-05-1   Sanitizing solution not clean.
16   13   16-06-1   No soap in first compartment of 3CS.
16   03   16-07-1   3CS not clean.
16   05   16-08-1   3CS compartments inadequately sized.
16   06   16-09-1   Lack of a 3CS.
16   16   16-10-1   Abrasives/detergents not removed during rinsing.



                                  Page 7
                                   FS_VIOL


16    17   16-11-1    Improper use of detergent-sanitizer.
16    18   16-12-1    Dishes not properly loaded into dishmachine.
16    04   16-13-1    3CS not used in correct order.
16    09   16-14-1    Drainboards not large enough.
16    07   16-15-1    Drainboards not clean.
16    14   16-16-1    No rinse in 3CS.
16    10   16-17-1    Dishmachine cycle time/conveyor speed incorrect.
16    15   16-18-1    3CS not cleaned after using for food prep/wiping cloths.
17    00
17    10   17-01-1    Damaged/inaccurate thermometer at 3CS utilizing hot water sanitization.
17    09   17-02-1    No thermometer provided at 3CS utilizing hot water sanitization.
17    05   17-03-1    Missing/inaccurate/damaged gauges on dishmachine.
17    08   17-04-1    Missing pressure gauge on warewashing machine.
17    07   17-05-1    Damaged thermometer provided on dishmachine.
17    06   17-06-1    No thermometer provided on dishmachine.
17    02   17-07-1    Warewashing - chemical test kit not provided.
17    04   17-08-1    Warewashing - incorrect chemical test kit provided.
17    03   17-09-1    Chemical test kit not used to check chemical.
17    11   17-10-1    Inoperable 1/4 IPS valve to check water pressure on dishmachine not having own pump
17    01   17-11-1    Wiping cloths - no chemical test kit.
18    00
18    04   18-01-1    Large items not scrapped.
18    01   18-02-1    Dishware/utensils not soaked prior to washing.
18    02   18-03-1    Dishware not cleared of food/debris prior to washing.
18    03   18-04-1    Old labels stuck to cleaned food containers.
18    05   18-05-1    Old food stuck to cleaned dishware/utensils.
18    06   18-06-1    Large items not disassembled for proper cleaning.
19    00
19    06   19-01-1    Dishmachine water pressure not between 15 - 25 PSI.
19    05   19-02-1    High temp. dishmachine wash not at proper temp.
19    04   19-03-1    Chemical dishmachine wash at less than 120 F.
19    03   19-04-1    Manual wash water temp less than 110 F.
19    02   19-05-1    Rinse water dirty.
19    01   19-06-1    Wash water dirty.
20A   00
20A   06   20A-01-1   Surface not sanitized prior to use.
20A   11   20A-02-1   Sanitizer used that does not meet requirements specified in 21 CFR 178.1010.
20A   09   20A-03-1   Sanitizer exposure time improper.
20A   07   20A-04-1   FCS not sanitized.
20A   08   20A-05-1   FCS of utensils not sanitized properly.
20A   05   20A-06-1   Sanitizer not used according to manufacturer's recommendations.
20A   04   20A-07-1   Iodine sanitizer improper.
20A   03   20A-08-1   Quaternary ammonium sanitizer improper.
20A   02   20A-09-1   Chlorine sanitizer improper.
20A   01   20A-10-1   Dishwasher chlorine sanitizer level improper.
20A   10   20A-11-1   Dishwasher quaternary ammonium sanitizer level improper.
20B   00
20B   03   20B-01-1   Manual sanitizing temp improper.
20B   01   20B-02-1   Dishwasher final rinse temp improper at manifold.
20B   02   20B-03-1   Heat strip failed to turn color.
20B   06   20B-04-1   Iodine sanitizer at improper temp.
20B   05   20B-05-1   Quat. sanitizer at improper temp.
20B   04   20B-06-1   Chlorine sanitizer at improper temp.
21    00
21    11   21-01-1    WC for tableware not dry and used just for that purpose.



                                    Page 8
                                 FS_VIOL


21   12   21-02-1   Wet WC used for tableware/carry-out containers.
21   13   21-03-1   Detergent and sanitizer mixed and in use for WC.
21   14   21-04-1   WC not air-dried properly.
21   15   21-05-1   Soiled dry WC in use.
21   16   21-06-1   Wet WC not laundered daily.
21   17   21-07-1   WC used for spills used for multiple purposes.
21   18   21-08-1   Dry WC used for raw animal food stored with other cloths.
21   19   21-09-1   Wet WC used for raw animal food stored in same sanitizer as other cloths.
21   03   21-10-1   Clean WC not properly stored.
21   02   21-11-1   Sanitizing (chlorine) solution strength improper.
21   01   21-12-1   WC wet not stored in sanitizing solution.
21   09   21-13-1   Multiuse disposable towel not discarded daily.
21   08   21-14-1   Soiled wet WC in use.
21   07   21-15-1   Cleaned WC has food debris/soil.
21   06   21-16-1   Sanitizing (quats) solution strength improper.
21   05   21-17-1   Sanitizing solution dirty/debris.
21   10   21-18-1   Sponge used as wiping cloth on FC surface.
21   04   21-19-1   Soiled wet WC in clean solution.
22   00
22   28   22-01-1   Cooking equipment not rinsed of abrasives/detergents.
22   27   22-02-1   Self-service dispensers/utensils contamined by dirty cups/tableware refilled.
22   26   22-03-1   Dirty plate used for self-service at buffet.
22   25   22-04-1   Presetting of unwrapped silverware.
22   24   22-05-1   Unused utensils not removed when consumer seated.
22   23   22-06-1   Cross-contamination - handling dirty and clean tableware.
22   22   22-07-1   Dirty customer utensils used to provide second portions/refills.
22   21   22-08-1   Not cleaned between raw and RTE.
22   20   22-09-1   Not cleaned after being contaminated.
22   19   22-10-1   Not cleaned between use of different raw animal products.
22   18   22-11-1   Surface contacting PHF not cleaned at least every 4 hours.
22   17   22-12-1   Thermometer soiled.
22   16   22-13-1   Surface not cleaned between fruits/vegetables and PHF.
22   15   22-14-1   Equipment in chilled room not cleaned often enough.
22   14   22-15-1   RIC soiled.
22   13   22-16-1   RIC shelves soiled.
22   12   22-17-1   RIC gaskets soiled.
22   11   22-18-1   Storage containers soiled.
22   10   22-19-1   Microwave interior soiled.
22   09   22-20-1   Ice machine interior slimey.
22   08   22-21-1   Ice bin soiled.
22   07   22-22-1   Can opener soiled.
22   06   22-23-1   Slicer encrusted/soiled.
22   05   22-24-1   Soda nozzles slimey.
22   04   22-25-1   Mixer head soiled.
22   03   22-26-1   RIC racks soiled.
22   02   22-27-1   Encrusted with grease and/or soil.
22   01   22-28-1   RIC interior soiled.
23   00
23   08   23-01-1   Vending machine exterior not clean.
23   07   23-02-1   Fogging device not maintained.
23   06   23-03-1   Grease buildup.
23   05   23-04-1   Mold buildup.
23   04   23-05-1   Residue buildup.
23   03   23-06-1   Food debris/dust/dirt buildup.
23   02   23-07-1   Gaskets with slimy/mold build-up.



                                  Page 9
                                 FS_VIOL


23   01   23-08-1   Soda gun holster dirty.
24   00
24   11   24-01-1   Temp event - inadequate spare prep/serving utensils.
24   10   24-02-1   Theme park cart - inadequate supply of sanitized/wrapped spare prep/serving replacem
24   09   24-03-1   Non-prewrapped utensils improperly presented.
24   08   24-04-1   Unused/unprotected place settings left on table with seated customers reused.
24   03   24-05-1   Clean glasses/cups/utensils/pots and pans not stored inverted/protected.
24   04   24-06-1   Clean utensils/equipment stored in dirty drawers/racks/between equpment/vestibule/toile
24   02   24-07-1   Cleaned/sanitized equipment/utensils/linens/single-service improperly stored.
24   01   24-08-1   Equipmen/utensils not properly air-dried.
24   06   24-09-1   Clean equipment stored on floor.
24   05   24-10-1   Utensils stored in crevices between equipment.
24   07   24-11-1   Salad bar/buffet plates/bowls not properly protected/inverted.
25   00
25   04   25-01-1   SS handled/displayed/dispensed in manner allowing contamination.
25   05   25-02-1   Unwrapped SS utensils not presented handle first.
25   06   25-03-1   Not using SSO as required.
25   03   25-04-1   SS items on floor.
25   02   25-05-1   SS improperly stored.
25   01   25-06-1   SS not stored protected.
26   00
26   01   26-01-1   Take-home food container refilled with PHF.
26   02   26-02-1   Reuse of SS.
27   00
27   18   27-01-1   MFDV - use of commissary without potable water source.
27   06   27-02-1   Failure to submit water samples.
27   07   27-03-1   Water supply not meeting requirements of public water supply.
27   02   27-04-1   HWS - no cold water.
27   17   27-05-1   Theme park cart - provides open food without running water.
27   16   27-06-1   Bottled water obtained from unapproved source.
27   15   27-07-1   Failure to properly disinfect water system prior to restarting service.
27   14   27-08-1   Use of water not meeting National Primary Drinking Water regulations.
27   13   27-09-1   Use of steam containing unapproved additives.
27   12   27-10-1   Ice not made from drinking water.
27   11   27-11-1   Use of nonpotable water for food prep.
27   10   27-12-1   Transporting water in unacceptable containers.
27   09   27-13-1   Water from an unapproved source.
27   08   27-14-1   Metering faucet does not provide water for at least 15 seconds.
27   05   27-15-1   Failure to provide water system approval reports on-site.
27   01   27-16-1   HWS - no hot water.
27   03   27-17-1   Lack of water pressure to all fixtures.
27   04   27-18-1   Inability to maintain peak hot water supply.
28   00
28   17   28-01-1   Drainage system not designed/installed properly.
28   08   28-02-1   Condensation or other drainage not disposed of according to law.
28   16   28-03-1   Waste receptable cleaning water causing cross-contamination/not properly disposed.
28   15   28-04-1   MFDV commissary not provided with liquid waste dipsosal facilities.
28   14   28-05-1   MFDV commissary on ST not provided with liquid waste disposal facilities.
28   13   28-06-1   MFDV waste tank not thoroughly flushed during servicing.
28   12   28-07-1   Vending machine not handling liquid waste properly.
28   10   28-08-1   Cracked/broken/missing grease trap lid.
28   11   28-09-1   MFDV - improperly disposing liquid waste.
28   09   28-10-1   MFDV - waste tank not 15 percent larger.
28   03   28-11-1   Sewage backup through floor drains.
28   02   28-12-1   Establishment changed menu/increased seating without ST approval.



                                 Page 10
                                 FS_VIOL


28   01   28-13-1   Sewage on ground.
28   04   28-14-1   Evidence of mop water dumped onto ground.
28   05   28-15-1   Waste leakage onto ground from dumpster.
28   06   28-16-1   Sewage on ground from failed septic system.
28   07   28-17-1   Improper drainage in kitchen at floor drains/sinks.
29   00
29   18   29-01-1   Mobile water tank not enclosed/sloped properly.
29   09   29-02-1   Toilet bowl leaking.
29   08   29-03-1   Water draining on floor.
29   10   29-04-1   Nonfood-grade hose for potable water.
29   11   29-05-1   Mop/service sink not installed.
29   04   29-06-1   Plumbing improperly installed.
29   03   29-07-1   Plumbing improperly repaired.
29   02   29-08-1   Plumbing system in disrepair.
29   07   29-09-1   Missing faucet/handle.
29   12   29-10-1   Water line from storage tank improperly constructed.
29   01   29-11-1   Leaking pipe.
29   13   29-12-1   Plumbing fixture not easily cleanable.
29   14   29-13-1   Equipment compartment not draining moisture.
29   15   29-14-1   Grease trap - no cleaning access.
29   16   29-15-1   Waste line through ice machine.
29   17   29-16-1   Waste line through ice bin.
29   06   29-17-1   Soda holster - missing waste line.
29   05   29-18-1   Drain cover missing.
30   00
30   13   30-01-1   Water tank/pump/hoses not operated properly.
30   01   30-02-1   Vacuum breaker missing at hose bibb.
30   02   30-03-1   Missing air gap.
30   06   30-04-1   Water tank/pump/hoses used for other purposes.
30   07   30-05-1   Direct connection between potable/nonpotable water supply.
30   08   30-06-1   Backflow device does not meet standards.
30   09   30-07-1   Backflow device not located for service access.
30   10   30-08-1   Water treatment device/backflow preventer not serviced.
30   11   30-09-1   Water treatment device/backflow preventer service records not provided.
30   12   30-10-1   Nonpotable water lines not identified.
30   03   30-11-1   Spray hose at dish sink below flood rim of sink.
30   04   30-12-1   Carbonator backflow device not installed.
30   05   30-13-1   Carbonator backflow device not installed properly.
31   00
31   20   31-01-1   HWS missing/inadequate - vending machine bulk food area.
31   19   31-02-1   HWS missing/inadequate - theme park cart.
31   18   31-03-1   HWS missing/inadequate - MFDV.
31   17   31-04-1   HWS missing/inadequate - HDC.
31   21   31-05-1   HWS missing/inadequate - temporary event.
31   05   31-06-1   HWS missing/inadequate - restroom.
31   06   31-07-1   HWS missing/inadequate - dishwashing area.
31   04   31-08-1   HWS missing - food prep.
31   02   31-09-1   HWS not accessible.
31   11   31-10-1   Bathroom fixtures not easily cleanable.
31   07   31-11-1   HWS aids at non-handwash sink.
31   01   31-12-1   HWS used for purposes other than handwashing.
31   03   31-13-1   HWS - number inadequate.
31   15   31-14-1   Missing restroom fixtures.
31   10   31-15-1   Restroom not within 300 feet.
31   09   31-16-1   Restroom access improper.



                                 Page 11
                                 FS_VIOL


31   12   31-17-1   Inadequate restrooms for employees and/or guests.
31   14   31-19-1   Bathroom not conveniently located/accessible to employees.
32   00
32   19   32-01-1   Vending - no paper towels.
32   17   32-02-1   Bathroom doors open.
32   16   32-03-1   Bathrooms not designated by sex.
32   05   32-04-1   Bathroom not enclosed with tight-fitting/self-closing doors.
32   06   32-05-1   Bathroom facility in disrepair.
32   13   32-06-1   Missing partition/door in bathroom with more than 1 toilet.
32   07   32-07-1   Bathroom facility not clean.
32   12   32-08-1   No waste receptacle where disposable towels provided.
32   11   32-09-1   Waste receptacle not cleanable.
32   04   32-10-1   Women's receptacle uncovered.
32   08   32-11-1   No toilet tissue in bathroom.
32   18   32-12-1   Vending - no soap.
32   14   32-13-1   Use of unapproved hand sanitizer.
32   15   32-14-1   Hand sanitizer used on unclean hands.
32   03   32-15-1   No handwash sign.
32   01   32-16-1   No paper towels at HWS.
32   02   32-17-1   No soap at HWS.
32   23   32-18-1   Theme Park Cart - no soap.
32   24   32-19-1   Theme Park Cart - no paper towels.
32   25   32-20-1   Temp Event - no soap/paper towels.
32   22   32-21-1   Chemical hand dip not maintained clean/at proper strength.
32   10   32-22-1   Objectionable odors.
32   09   32-23-1   Toilet not operating properly.
32   20   32-24-1   Toilet stall door does not conceal occupant.
32   21   32-25-1   Missing stall door/partition.
33   00
33   16   33-01-1   No cleaning implements for trash/garbage receptacles.
33   15   33-02-1   Cardboard box used as garbage container.
33   14   33-03-1   Indoor garbage storage area in disrepair.
33   13   33-04-1   Garbage receptacles/vehicles not operated/maintained properly.
33   12   33-05-1   Indoor garbage storage inadequate capacity.
33   11   33-06-1   Inadequate number of trash receptacles.
33   10   33-07-1   Improper cleaning of receptacle causing cross-contamination.
33   09   33-08-1   Dumpster/cans located improperly.
33   08   33-09-1   Dumpster/cans not insect/rodent-proof.
33   06   33-10-1   Dumpster not clean.
33   04   33-11-1   Dumpster plug missing.
33   05   33-12-1   Dumpster bottom rusted out.
33   03   33-13-1   Non-bagged garbage in dumpster.
33   02   33-14-1   Dumpster overflowing.
33   07   33-15-1   Garbage can lid open.
33   01   33-16-1   Dumpster lid open.
33   20   33-17-1   MFDV - inadequate garbage disposal facilities.
33   21   33-18-1   MFDV commissary - inadequate garbage disposal facilities
33   22   33-19-1   Vending machine with internal refuse receptacle.
33   17   33-20-1   Solid waste landfill/incinerator not operated properly.
33   18   33-21-1   Improper location of garbage disposal area.
33   19   33-22-1   Cardboard recycle dumpster contains wet garbage.
34   00
34   10   34-01-1   Outdoor garbage area not curbed/graded to drain.
34   05   34-02-1   Dumpster not on proper pad.
34   09   34-03-1   Garbage receptacle improperly stored.



                                 Page 12
                                      FS_VIOL


34    08       34-04-1    Garbage enclosure improperly constructed.
34    07       34-05-1    Garbage enclosure not easily cleanable.
34    06       34-06-1    Garbage storage area of insufficient capacity.
34    04       34-07-1    Garbage area enclosure in disrepair.
34    03       34-08-1    Unnecessary items stored in garbage enclosure.
34    02       34-09-1    Grease on ground/pad around grease receptacle.
34    01       34-10-1    Garbage on ground/pad around dumpster.
35A   00
35A   08       35A-01-1   Non-service animal on premise.
35A   09       35A-02-1   Improper storage of live/dead fish bait.
35A   07       35A-03-1   Dead roaches.
35A   02       35A-04-1   Rodent droppings noted.
35A   01       35A-05-1   Roaches noted.
35A   06       35A-06-1   Accumulation of dead/trapped insects/rodents/birds/other pests in control devices.
35A   04       35A-07-1   Flies in bar area.
35A   03       35A-08-1   Flies in kitchen.
35A   05       35A-09-1   Insects, rodents, or other pests present.
35B   00
35B   15       35B-01-1   Vending - exterior construction allows insects/rodents.
35B   14       35B-02-2   Outer doors not opening outward (more than 50 seats). For reporting purposes only.
35B   01       35B-03-1   Lack of self-closing doors.
35B   02       35B-04-1   Outer openings cannot be sealed when closed.
35B   03       35B-05-1   Outer openings not protected - vermin/environmental contamination present.
35B   13       35B-06-1   Vending - door/panel access openings not tight-fitting/gasketed.
35B   12       35B-07-1   Vending - ventilation openings not effectively screened.
35B   11       35B-08-1   Vending machine located to create insect/rodent harborage.
35B   10       35B-09-1   Temp Event (4-30 days) Food prep area not protected from flying insects/vermin.
35B   08       35B-10-1   MFDV service opening larger than necessary/not kept closed.
35B   09       35B-11-1   Theme park cart storage cabinet not of closed construction.
35B   07       35B-12-1   Perimeter walls/roofs not protecting against cross-contamination.
35B   06       35B-13-1   Screening is not 16 mesh/inch.
35B   05       35B-14-1   Screen in window torn/in poor repair.
35B   04       35B-15-1   Screen in door torn/in poor repair.
36         0
36    17       36-01-1    Physical facilities not cleaned with least food exposed.
36    16       36-02-1    Outdoor walking/driving areas not properly finished/maintained.
36    15       36-03-1    Outdoor walking/driving surfaces not graded to drain.
36    14       36-04-1    Utility lines unneccessarily exposed.
36    13       36-05-1    Utility lines prevent proper floor cleaning.
36    12       36-06-1    Utility lines/pipes installed exposed horizontally on floor.
36    11       36-07-1    Carpet in improper area.
36    10       36-08-1    No cove molding.
36    09       36-09-1    Floor - bathroom floor not in good condition.
36    08       36-10-1    Floor/carpet worn/torn/soiled.
36    05       36-11-1    Floors not smooth/durable.
36    04       36-12-1    Floors not easily cleanable.
36    03       36-13-1    Floor dirty grease under equipment.
36    02       36-14-1    Floor dirty - grease.
36    01       36-15-1    Floor dirty - debris.
36    22       36-16-1    Vending machine - placed on floor not easily cleaned/not kept clean/in good repair.
36    21       36-17-1    MFDV servicing areas not constructed of smooth/nonabsorbent material.
36    20       36-18-1    MFDV servicing area not maintained in good repair.
36    19       36-19-1    Dustless cleaning materials improper.
36    18       36-20-1    Dustless cleaning methods not utilized.
36    06       36-21-1    Mats/duckboards not removable/easily cleanable.



                                       Page 13
                                      FS_VIOL


36    07       36-22-1   Standing water on floor.
37    00
37    12       37-01-1   Ceiling tile missing.
37    01       37-02-1   Wall hole.
37    02       37-03-1   Wall damage.
37    03       37-04-1   Wall soiled with black debris dishwashing area.
37    04       37-05-1   Wall soiled with food debris.
37    05       37-06-1   Wall soiled with grease.
37    06       37-07-1   Wall soiled with dust.
37    16       37-08-1   Attached equipment soiled with food debris.
37    07       37-09-1   Wall not smooth and easily cleanable.
37    15       37-10-1   Attached equipment soiled with grease.
37    14       37-11-1   Attached equipment soiled with dust.
37    13       37-12-1   Ceiling not smooth and easily cleanable.
37    08       37-13-1   Ceiling hole.
37    09       37-14-1   Ceiling damage.
37    10       37-15-1   Ceiling soiled with food debris.
37    11       37-16-1   Ceiling soiled with grease.
37    19       37-17-1   Ceiling soiled with dust.
37    17       37-18-1   Dusty ceiling/AC vents.
37    18       37-19-1   Moldy ceiling tiles/AC vents.
37    20       37-20-2   Hood not cleaned to bare metal. For reporting purposes only.
37    21       37-21-1   Wall/ceiling obstructed with exposed utility lines.
38         0
38    14       38-01-1   Vending area - insufficient lighting.
38    04       38-02-1   20 foot-candles not provided - HWS/warewashing area/equipment storage.
38    05       38-03-1   10 foot-candles of light not provided - cleaning.
38    06       38-04-1   10 foot-candles not provided - WIC.
38    07       38-05-1   10 foot-candles not provided - dry storage.
38    15       38-06-1   Missing/improper light shield - heat lamp.
38    01       38-07-1   Light shield missing/improper.
38    12       38-08-1   Unapproved flood light in hood system.
38    13       38-09-1   Unapproved flood light in heating lamp.
38    02       38-10-1   Light out.
38    03       38-11-1   50 foot-candles not provided - work surface/safety .
38    08       38-12-1   20 foot-candles not provided - bathroom areas.
38    09       38-13-1   20 foot-candles not provided - buffets/salad bars.
38    10       38-14-1   20 foot-candles not provided - fresh produce/packaged food area.
38    11       38-15-1   20 foot-candles not provided - RIC.
39    00
39    06       39-01-1   Fuel-burning, wick type, unvented space heater present.
39    05       39-02-1   Ventilation violates mechanical code per local building official.
39    04       39-03-2   Exhaust system off during cooking. For Reporting Purposes only.
39    03       39-04-1   Exhaust fan inoperable - bathroom.
39    02       39-05-2   Inadequate ventilation - smoke in kitchen. For reporting purposes only.
39    01       39-06-1   Inadequate ventilation - steam/vapors in kitchen.
39    07       39-07-1   Inadequate ventilation - grease on walls.
39    08       39-08-1   Inadequate ventilation - condensation on walls.
39    09       39-09-2   Solid fuel cooking equipment not under separate hood. For reporting purposes only.
40    00
40    04       40-01-1   Employee storage area not provided.
40    03       40-02-1   Dressing/locker area not clean/orderly/used.
40    02       40-03-1   Employee lockers improperly located.
40    01       40-04-1   Personal care item stored with food.
41A   00



                                      Page 14
                                   FS_VIOL


41A   10   41A-01-1   Toxic item displayed improperly.
41A   01   41A-02-1   Toxic item stored with food.
41A   08   41A-03-1   First aid supplies improperly stored.
41A   09   41A-04-1   Toxic item on premise not required for operation of establishment.
41A   05   41A-05-1   Toxic container reused for food storage.
41A   07   41A-06-1   Unallowed medicine in establishment.
41A   06   41A-07-1   Medicine improperly stored.
41A   03   41A-08-1   Toxic item stored by utensils.
41A   02   41A-09-1   Toxic item stored in food preparation area.
41A   04   41A-10-1   Toxic item improperly stored.
41B   00
41B   02   41B-01-1   Sanitizer exceeds maximum strength.
41B   09   41B-02-1   Pesticide-emitting strip present in food prep area.
41B   01   41B-03-1   Unlabeled spray bottle (common name).
41B   10   41B-04-1   Tracking powder present in food prep area.
41B   11   41B-05-1   Drying agent content improper.
41B   08   41B-06-1   Rodent bait not properly displayed.
41B   07   41B-07-1   First aid supplies improperly labeled.
41B   06   41B-08-1   Medicine improperly labeled.
41B   03   41B-09-1   Insecticide/rodenticide use improper.
41B   04   41B-10-1   Pesticide not used according to manufacturer's directions.
41B   05   41B-11-1   Unlabeled toxic container (manufacturer's name).
42    00
42    06   42-01-1    Improper storage - electrical room.
42    05   42-02-1    Walking/driving surface not maintained.
42    02   42-03-1    Wet mop not hung to dry.
42    11   42-04-1    Improper storage - meter room.
42    04   42-05-1    Maintenance tools improperly stored - cross-contamination.
42    03   42-06-1    Maintenance tools improperly stored - cleaning.
42    10   42-07-1    Building component/attachment/fixture in poor repair.
42    09   42-08-1    Unclean building component/attachment/fixture.
42    08   42-09-1    Improper storage in boiler room.
42    07   42-10-1    Unnecessary persons.
42    01   42-11-1    Unnecessary items on premise.
43    00
43    01   43-01-1    Living/sleeping quarters - direct opening.
43    02   43-02-1    Private home/living/sleeping area used to conduct food operation.
43    03   43-03-1    Laundry facilities launder improper items.
43    04   43-04-1    Linens (not WCs) not mechanically washed.
43    05   43-05-1    Washer/dryer location improper.
43    06   43-06-1    Washer/dryer not protected from contamination.
44    00
44    07   44-01-1    Employee re-using food containers lined with linen/napkin.
44    06   44-02-1    Soiled cloths/linen/aprons/coats/uniforms improperly stored.
44    05   44-03-1    Cloth gloves not laundered between contact with different raw animal food.
44    04   44-04-1    Linens not laundered as necessary.
44    03   44-05-1    Clean linens soiled with food residue.
44    02   44-06-1    Clean cloths/linen not stored in clean/dry place until used.
44    01   44-07-1    Clean linens stored in improper location.
45    00
45    30   45-01-2    No fire alarm system installed (more than 300 occupant load). For reporting purposes on
45    26   45-02-2    Sprinkler head obstructed. For reporting purposes only.
45    34   45-03-2    Clearance between sprinkler head and top of storage less than 18 inches. For reporting
45    33   45-04-2    Hood system not connected to fire alarm system. For reporting purposes only. For repor
45    35   45-05-2    No 10 gallon bucket of water for solid fuel cooking - less than 5 cubic feet. For reporting



                                   Page 15
                                 FS_VIOL


45   27   45-06-2   No hose for solid fuel cooking - over 5 cubic feet. For reporting purposes only.
45   17   45-07-2   Misalignment of hood suppression system nozzles. For reporting purposes only.
45   28   45-08-2   Pull station for hood not in path of egress. For reporting purposes only.
45   19   45-09-2   Pull station for hood not properly identified/labeled. For reporting purposes only.
45   20   45-10-2   Pull station for hood not accessible. For reporting purposes only.
45   18   45-11-2   Cooking equipment in use while suppression/exhaust system inoperable. For reporting p
45   24   45-12-2   FACP has trouble/alarm light. For reporting purposes only.
45   29   45-13-2   Proof of hood system cleaning unavailable. For reporting purposes only.
45   13   45-14-2   Sign missing - says portable extinguisher by hood is 2nd choice to hood activation. For
45   12   45-15-2   No placard near Class K extinguisher. For reporting purposes only.
45   36   45-16-2   Mobile kitchen/catering vehicle - no 10BC extinguisher. For reporting purposes only.
45   40   45-17-2   MFDV - no 10BC portable extinguisher. For reporting purposes only.
45   39   45-18-2   MFDV - portable extinguisher inaccessible. For reporting purposes only.
45   38   45-19-2   MFDV - fire extinguisher next to fuel supply. For reporting purposes only.
45   37   45-20-2   MFDV - fire extinguisher not easily accessible. For reporting purposes only.
45   41   45-21-2   Temp event - no portable extinguisher. For reporting purposes only.
45   06   45-22-2   Portable extinguisher - obstructed from view. For reporting purposes only.
45   31   45-23-2   FACP test/inspection out-of-date. For reporting purposes only.
45   21   45-24-2   Portable extinguisher cabinet locked - no access. For reporting purposes only.
45   22   45-25-2   Portable extinguisher - no 2A10BC. For reporting purposes only.
45   08   45-26-2   Portable extinguisher - travel distance to ABC more than 75 feet. For reporting purposes
45   07   45-27-2   Portable extinguisher blocked/not accessible. For reporting purposes only.
45   09   45-28-2   40BC not within 30 feet of high hazard. For reporting purposes only.
45   10   45-29-2   Class K extinguisher not within 30 feet of high hazard. For reporting purposes only.
45   11   45-30-2   No Class K extinguisher for high hazard cooking installed after 6/30/98. For reporting pu
45   16   45-31-2   No hood suppression system installed as required.For reporting purposes only.
45   32   45-32-2   Fuel/power not shut off when FSS activated.For reporting purposes only.
45   25   45-33-2   Hood suppression system violation(s) per hood report. For reporting purposes only.
45   23   45-34-2   FACP no tag. For reporting purposes only.
45   15   45-35-2   No current FSS inspection report available. For reporting purposes only.
45   14   45-36-2   Hood tag out-of-date. For reporting purposes only.
45   05   45-37-2   Portable extinguisher - missing from designated location. For reporting purposes only.
45   04   45-38-2   Portable extinguisher - not fully charged. For reporting purposes only.
45   03   45-39-2   Portable extinguisher - not properly mounted. For reporting purposes only.
45   02   45-40-2   Portable extinguisher - no approved inspection tag. For reporting purposes only.
45   01   45-41-2   Portable extinguisher - tag out-of-date. For reporting purposes only.
45   42   45-42-2   No spare sprinkler heads or wrench. For reporting purposes only.
45   43   45-43-2   Sprinkler head leaking. For reporting purposes only.
45   44   45-44-2   Sprinkler heads painted/rusted. For reporting purposes only.
45   45   45-45-2   Fire sprinkler system annual inspection out-of-date. For reporting purposes only.
45   46   45-46-2   No sprinkler system inspection report. For reporting purposes only.
45   47   45-47-2   FACP For reporting purposes only.
46   00
46   16   46-01-2   Emergency lighting does not activate automatically. For reporting purposes only.
46   12   46-02-2   Exit lock requires a key/tool/special knowledge. For reporting purposes only.
46   13   46-03-2   Exits not outward opening. For reporting purposes only.
46   15   46-04-2   Drapes/hangings obscuring exit door. For reporting purposes only.
46   10   46-05-2   Exit/stairs/hallway/egress obstructed. For reporting purposes only.
46   09   46-06-2   Exits not remotely located. For reporting purposes only.
46   06   46-07-2   Missing exit signs. For reporting purposes only.
46   08   46-08-2   Exit signs not visible from any direction. For reporting purposes only.
46   07   46-09-2   Exit sign not illuminated. For reporting purposes only.
46   05   46-10-2   Emergency lighting illumination not provided minimum of 1.5 hours. For reporting purpo
46   04   46-11-2   Emergency lighting test delay more than 10 seconds. For reporting purposes only.
46   03   46-12-2   Emergency lighting illumination insufficient. For reporting purposes only.



                                 Page 16
                                 FS_VIOL


46   02   46-13-2   Emergency light does not function when tested. For reporting purposes only.
46   01   46-14-2   Emergency lighting not provided. For reporting purposes only.
46   11   46-15-2   Insufficient number of exits per occupancy load. For reporting purposes only.
46   17   46-16-2   Mirror on/next to exit door. For reporting purposes only.
46   14   46-17-2   Public Exit through high hazard area. For reporting purposes only.
47   00
47   16   47-01-2   Unapproved pull cord in bathroom. For reporting purposes only.
47   11   47-02-2   Circuit breaker taped open. For reporting purposes only.
47   05   47-03-2   Unused opening in breaker box unprotected. For reporting purposes only.
47   02   47-04-2   Frayed/spliced wires. For reporting purposes only.
47   03   47-05-2   Splitter/multi-plug adapter. For reporting purposes only.
47   01   47-06-2   Extension cord in use. For reporting purposes only.
47   12   47-07-2   Scorch marks around electrical outlet. For reporting purposes only.
47   04   47-08-2   Electrical wiring in disrepair. For reporting purposes only.
47   15   47-09-2   Vending - electrical service connection not sealed. For reporting purposes only.
47   14   47-10-2   Vending - utility connection not discouraging unintentional disconnections. For reporting
47   13   47-11-2   Insufficient number of electrical outlets. For reporting purposes only.
47   10   47-12-2   No GFI protection on electrical outlet near water source. For reporting purposes only.
47   08   47-13-2   Circuit breaker box inaccessible. For reporting purposes only.
47   07   47-14-2   Insufficient space around electrical equipment. For reporting purposes only.
47   06   47-15-2   Electrical box uncovered. For reporting purposes only.
47   09   47-16-2   Outlet missing cover plate. For reporting purposes only.
48   00
48   18   48-01-2   Boiler certificate not posted in boiler room. For reporting purposes only.
48   15   48-02-2   MFDV - LP-gas tanks improperly installed. For reporting purposes only.
48   14   48-03-2   MFDV - LP-gas tank/valves/connections subject to damage. For reporting purposes only
48   13   48-04-2   MFDV - LP-gas tank mounted outside bumpers. For reporting purposes only.
48   06   48-05-2   Unprotected gas meters subject to vehicular damage. For reporting purposes only.
48   02   48-06-2   Gas appliance lacks proper venting. For reporting purposes only.
48   03   48-07-2   Gas venting in poor repair. For reporting purposes only.
48   07   48-08-2   LP-gas tanks not protected from vehicle damage. For reporting purposes only.
48   16   48-09-2   MFDV - gas shutoff valves missing. For reporting purposes only.
48   04   48-10-2   Gas appliance lacks AGA/UL seal. For reporting purposes only.
48   05   48-11-2   LP-gas inside building. For reporting purposes only.
48   17   48-12-2   No current boiler certification. For reporting purposes only.
48   01   48-13-2   No 16-inch separation between deep fat fryer/open flame. For reporting purposes only.
48   19   48-14-2   Vending - LP-gas fuel lines not sealed. For reporting purposes only.
48   20   48-15-2   Theme Park Cart - operation of LP-gas grill indoors with 20 pound tank. For reporting pu
48   12   48-16-2   MFDV - Operated with LP-gas indoors. For reporting purposes only.
48   11   48-17-2   MFDV not in use - gas supply not shut off at tank. For reporting purposes only.
48   10   48-18-2   MFDV - LP-gas tank mounted below structure of vehicle. For reporting purposes only.
48   09   48-19-2   MFDV - Lack of two stage regulator. For reporting purposes only.
48   08   48-20-2   MFDV - Loose/unsecured LP-gas tank. For reporting purposes only.
48   21   48-21-1   No CO device in gas boiler room.
48   22   48-22-1   No national testing label on CO device.
48   23   48-23-1   CO device not connected to fire system.
49   00
49   12   49-01-2   Matches near solid fuel appliance. For reporting purposes only.
49   11   49-02-2   Gas-powered equipment stored improperly. For reporting purposes only.
49   10   49-03-2   Gas cans over 5 gallons. For reporting purposes only.
49   04   49-04-2   Flammable material not stored in proper container. For reporting purposes only.
49   06   49-05-2   Flammable/combustible liquid used to ignite solid fuel. For reporting purposes only.
49   01   49-06-2   Flammable material stored around water heater. For reporting purposes only.
49   03   49-07-2   Flammable material stored near fuse box/electric meter room. For reporting purposes o
49   05   49-08-2   Flammables/debris stored in attic. For reporting purposes only.



                                 Page 17
                                   FS_VIOL


49    07   49-09-2    Flammables/debris stored in boiler room. For reporting purposes only.
49    08   49-10-2    Flammables/debris stored in meter room. For reporting purposes only.
49    09   49-11-2    Flammables/debris stored in laundry room. For reporting purposes only.
49    02   49-12-2    Flammable material (over 5 gallons) stored in establishment. For reporting purposes on
50    00
50    09   50-01-1    Vending Machine - license decal not displayed.
50    08   50-02-1    Theme Park Cart - license decal not displayed.
50    07   50-03-1    MFDV - license decal not displayed.
50    06   50-04-1    MFDV - license number not permanently affixed properly.
50    05   50-05-1    Expired license - more than 30 days but not more than 60 days after expiration.
50    04   50-06-1    Expired license - within 30 days after expiration.
50    03   50-07-1    License information incorrect.
50    02   50-08-1    Operating without current license.
50    01   50-09-1    License not displayed.
51    00
51    26   51-01-1    Establishment operating after emergency without notifying the division.
51    25   51-02-1    Theme Park Cart - no proper commissary.
51    14   51-03-1    MFDV operating from unapproved commissary.
51    15   51-04-1    MFDV not reporting to commmissary.
51    17   51-05-1    MFDV - service area not properly separated.
51    18   51-06-1    MFDV - connected to utilities improperly.
51    13   51-07-1    Commissary not maintaining registry.
51    16   51-08-1    Commissary not verifying MFDV license.
51    07   51-09-1    Failed to report seating change.
51    04   51-10-1    Interference/obstruction with inspector.
51    02   51-11-1    Carbon dioxide/helium tanks not adequately secured.
51    08   51-12-1    Establishment rules not written in English.
51    03   51-13-1    No Heimlich maneuver sign posted.
51    09   51-14-1    No posted boiler report in boiler room.
51    10   51-15-1    No current boiler certification.
51    06   51-16-1    No plan submitted - renovations in progress.
51    01   51-18-1    No copy of latest inspection report.
51    11   51-19-1    Establishment rules not posted prominently.
51    19   51-20-1    Mobile cleaning unit - no plan review.
51    20   51-21-1    Mobile cleaning unit not properly operated/equipped.
51    21   51-22-1    Theme Park Cart - not serviced by mobile cleaning unit at least once per week.
51    22   51-23-1    Theme Park Cart - not cleaned/serviced daily.
51    23   51-24-1    Theme Park Cart - not within 300 feet of support facility.
51    24   51-25-1    Theme Park Cart - no notification of cart number changes.
51    12   51-26-1    MFDV providing seats.
51    27   51-27-1    Minors working in hazardous area
51    28   51-28-1    Minor working with hazardous equipment/ladder
51    29   51-29-1    No child labor poster
52    00
52    01   52-01-1    Food identity misrepresented.
52    02   52-02-1    Fruit/fruit juice misrepresented.
53A   00
53A   01   53A-01-2   No proof of CFM.
53A   20   53A-02-1   Manager failed to verify employee health/exclusion/restriction.
53A   19   53A-03-1   PIC fails to insure clean buffet plate notification.
53A   18   53A-04-1   PIC allowing unauthorized persons in kitchen.
53A   11   53A-05-1   PIC fails to insure proper handwashing.
53A   09   53A-06-1   Food Manager Certification not from approved provider.
53A   02   53A-07-1   Establishment lacking at least one CFM.
53A   10   53A-08-1   No list of CFM available.



                                    Page 18
                                  FS_VIOL


53A   03   53A-09-1   No CFM on duty (four or more employees present).
53A   06   53A-10-2   Manager not certified (over 30 days employment).
53A   07   53A-11-1   CFM unable to answer basic code questions.
53A   08   53A-12-1   No person in charge.
53A   17   53A-13-1   PIC allows food operations in private home.
53A   16   53A-14-1   PIC allowing access to personnel not complying with code.
53A   15   53A-15-1   PIC fails to insure food source.
53A   14   53A-16-1   PIC fails to insure proper cooking.
53A   13   53A-17-1   PIC fails to insure proper cooling.
53A   12   53A-18-1   PIC fails to insure proper sanitization of equipment.
53A   05   53A-19-1   Expired CFM.
53A   04   53A-20-2   No proof of CFM and no one certified at this location.
53B   00
53B   03   53B-01-1   No professional hygiene/FBI training.
53B   04   53B-02-1   Employees not performing work consistent with FC.
53B   05   53B-03-1   Employee not familiar with Heimlich maneuver.
53B   06   53B-04-1   No training provided relating to assigned duties.
53B   07   53B-05-1   AOP-identified employees - no professional hygiene training.
53B   08   53B-06-1   Employees not informed of acceptable sanitary practices.
53B   02   53B-07-1   Employee training - unapproved provider.
53B   01   53B-08-1   Employee training - no proof.
54    00
54    01   54-01-1    Smoking policy not implemented.
54    02   54-02-1    Smoking sign letters not reasonably sized.
54    03   54-03-1    Smoking not permitted signs not posed.
54    04   54-04-1    Smoking observed.
55    00
55    01   55-01-1    Automatic gratuity improper.
56    00




                                   Page 19
                                                   FS_VIOL


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



                                                    Page 20
                                                    FS_VIOL


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



                                                     Page 21
                                                     FS_VIOL


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



                                                     Page 22
                                                    FS_VIOL


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



                                                    Page 23
                                                    FS_VIOL


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



                                                    Page 24
                                                     FS_VIOL


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



                                                     Page 25
                                                     FS_VIOL


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



                                                      Page 26
                                                    FS_VIOL


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



                                                     Page 27
                                                    FS_VIOL


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



                                                    Page 28
                                                     FS_VIOL


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



                                                     Page 29
                                                      FS_VIOL


Observed raw sewage on ground of establishment.               548
Observed evidence of mop/cleaning waste water dumped549 ground.onto
                                                              550
Observed liquid waste leakage from dumpster onto ground/dumpster pad.
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
                                                              565
Plumbing fixture (toilet, urinal, lavatory) not easily cleanable.
                                                              566
Equipment compartment not equipped to properly drain accumulation of moisture.
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
                                                              573
Water tank, pump and hoses not operated properly to prevent backflow and other contamination of the water supply.
Vacuum breaker mising at hose bibb.                           574
Air gap not installed.                                        575
                                                              576
Observed water tank, pump and hoses used for conveying water used for other purposes.
                                                              577
Observed cross-connection between fresh water supply and waste water line.
Observed backflow/backsiphonage device does not meet578        construction/installation/maintenance/inspection/testing standards pre
                                                              579
Backflow device not located for convenient service or maintenance access.
                                                              580
Water treatment device or backflow preventer not inspected and serviced according to manufacturer's recommendations.
                                                              581
Water treatment device or backflow preventer service records not provided.
                                                              582
Nonpotable water lines not identified to distinguish them from drinking water lines.
Observed spray hose at dish sink lower than flood rim of sink.583
                                                              584
Carbonator backflow device not installed and no air gap is present.
                                                              air
Carbonator backflow device not installed properly and no 585gap is present.
                                                              586 Toilet and handwashing facilities, number, convenient, designed,
                                                              587
Observed vending machine without adequate handwashing facilities where employees service bulk food machines.
                                                              588
Theme park cart has no adequate, conveniently located handwashing facility for employee use.
                                                              589
Hand wash sink missing or inadequate on mobile food dispensing vehicle.
Hand wash sink missing or inadequate on hot dog cart. 590
Handwash sink missing at temporary food service event unit.   591
                                                              592
Lavatories missing in or immediately adjacent to all bathrooms.
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
                                                              598
Observed handwash sink used for purposes other than handwashing.
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.



                                                      Page 30
                                                      FS_VIOL


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



                                                      Page 31
                                                     FS_VIOL


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
                                                           666
Observed grease on the ground and/or pad around grease receptacle.
Observed garbage on the ground and/or pad around dumpster. 667
                                                           668 Presence of insects/rodents. Animals prohibited
                                                           669
Observed non-service animals in the food establishment or on premises.
Observed improper storage of live or dead fish bait.       670
Observed dead roaches on premises.                         671
                                                           672
Observed rodent activity as evidenced by rodent droppings found.
Observed roach activity as evidenced by live roaches found 673
                                                           674
Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
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
                                                           679
Observed exterior construction of vending machine that allows the entrance of insects or rodents.
                                                           680
Outer doors of establishment with greater than 50 seats not opening outward. For reporting purposes only.
Outer openings not protected with self-closing doors.      681
                                                           682
Outer openings of establishment cannot be properly sealed when not in operation.
                                                           683
Outer openings not protected and vermin and/or environmental cross-contamination present.
                                                           684
Vending machine door and panel access openings not tight-fitting and/or gasketed.
                                                           685
Vending machine ventilation openings not effectively screened.
                                                           686
Observed vending machine location that creates an insect or rodent harborage.
Observed temporary event of 4 - 30 days where the food 687 preparation area is not protected from the entrance of flying insects an
                                                           688
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.689
                                                           690
Perimeter walls and roofs do not effectively protect establishment against cross-contamination.
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
                                                           695
Physical facilities not cleaned when the least amount of food is exposed.
                                                           696
Outdoor walking and driving areas not properly finished and maintained.
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
                                                           700
Observed exposed utility lines and pipes installed horizontally on the floor.
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
                                                           710
Vending machine placed on a floor that is not easily cleanable and is not kept clean or in good repair.
                                                           711
Mobile food dispensing vehicle servicing area is not constructed of smooth, nonabsorbent material.
                                                           712
Mobile food dispensing vehicle servicing area not maintained in good repair.
Floors cleaned with improper dustless cleaning materials.713
Dustless cleaning methods not utilized.                    714
Mats and duckboards not removable or easily cleanable. 715



                                                     Page 32
                                                      FS_VIOL


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



                                                      Page 33
                                                      FS_VIOL


Poisonous or toxic items displayed improperly.              771
Observed toxic item stored by food.                         772
First aid supplies improperly stored.                       773
                                                            774
Observed toxic item on premise that is not required for the operation of establishment.
Observed toxic container reused for food storage.           775
                                                            776
Observed medicine present that is not necessary for the health of employees.
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
                                                            782
Observed sanitizing solution exceeding the maximum concentration allowed.
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
                                                            790
Insecticide/rodenticide use not in compliance with regulations.
                                                            791
Pesticide use not in accordance with manufacturer's directions.
                                                            792
Unlabeled toxic container does not bear the manufacturer's label.
                                                            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
                                                             result
Observed storage of maintenance tools in areas that may798 in cross-contamination.
                                                            799
Observed improper storage of maintenance tools that interferes with cleaning.
                                                            800
Observed building components, attachments or fixtures in poor repair.
                                                            801
Observed unclean building components, attachments or fixtures.
Observed improper storage in boiler room.                   802
                                                            803
Observed unnecessary persons in the food preparation, food storage, or warewashing area.
Observed unnecessary items on the premise.                  804
                                                            805 Complete separation from living/sleeping area, laundry
                                                            806
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-clos
                                                            807
Observed private home/living/sleeping area used to conduct food operation.
                                                            808
Observed laundry facilities used to launder items other than those used in the operation of the establishment.
                                                            809
Observed linens other than wiping cloths not mechanically washed.
                                                            food,
Washer/dryer improperly located where there is exposed 810 equipment, utensils, linens, or unwrapped single-use and single
Washer/dryer not protected from contamination.              811
                                                            812 Clean and soiled linen segregated and properly stored
                                                            813
Observed employee re-using food containers lined with linen/napkin.
                                                            814
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
                                                            815
Cloth gloves not laundered between uses with different raw animal food.
                                                            816
Linens that do not directly contact food not laundered as necessary.
Observed clean linens soiled with food residue.             817
                                                            818
Clean clothes and linen not properly stored in clean dry place until used.
Observed clean linens stored in improper location.          819
                                                           1112 Fire extinguishers - proper and sufficient
                                                           1113
Fire alarm system not installed with more than 300 occupant load. Notified Fire AHJ. For reporting purposes only.
                                                           1114
Sprinkler head spray pattern obstructed. For reporting purposes only.
                                                           1115
Observed clearance between sprinkler head and top of storage less than 18 inches. For reporting purposes only.
                                                           1116
Hood suppression system does not activate/is not connected to the fire alarm signaling system. Notified Fire AHJ. For reportin
                                                           1117
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



                                                      Page 34
                                                     FS_VIOL


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



                                                      Page 35
                                                     FS_VIOL


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



                                                      Page 36
                                                     FS_VIOL


                                                           1225
Observed flammables and debris stored in boiler room. For reporting purposes only.
Observed flammables and debris stored in meter room. 1226  For reporting purposes only.
                                                           1227
Observed flammables and debris stored in laundry room. For reporting purposes only.
                                                           1228
Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.
                                                             937 Current license properly displayed
                                                             938
Hotel and Restaurant license decal not displayed on vending machine.
                                                             939
Hotel and Restaurant license decal not displayed on theme park cart.
                                                             940
Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
                                                             941
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high a
                                                              days,
License expired more than 30 days, but not more than 60942 after expiration date.
License expired within 30 days after expiration date.        943
                                                             944
Observed incorrect information on Hotel and Restaurant license.
                                                             945
Establishment operating without a current Hotel and Restaurant license.
Hotel and Restaurant license not properly displayed.         946
                                                             947 Other conditions sanitary and safe operation
                                                             948
Observed establishment operating after an emergency without notifying the division.
                                                             949
Theme park cart has no commissary within the theme park or entertainment complex.
                                                             950
Mobile food dispensing vehicle operating from an unapproved commissary.
                                                             951
Mobile food dispensing vehicle not reporting to commmissary as required.
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
                                                             955
Commissary operator not verifying mobile food dispensing vehicle license.
                                                             956
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requiremen
                                                             and
Interference/obstruction with the inspector's right of entry 957 access at any reasonable time.
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
                                                             969
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.970
                                                             971
Theme park cart does not operate within 300 feet of its support facility.
                                                             972
Operator of theme park food cart failed to notify the division of changes in the number of carts.
                                                             973
Mobile food dispensing vehicle providing seating for customers without proper restroom support.
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
                                                             979
Certified Food Manager failed to verify employee health, exclusions or restrictions.
                                                              use
Person in charge failed to insure consumer notification on980 of clean buffet plates.
                                                             981
Observed person in charge allowing entry of unauthorized persons in kitchen.
                                                             982
Person in charge failed to insure proper handwashing by employees.
Food Manager Certification not from approved provider. 983
No Certified Food Manager for establishment.                 984
                                                             establishment.
No list of certified food service managers available at the 985



                                                     Page 37
                                                    FS_VIOL


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




                                                     Page 38
                                                                  FS_VIOL


             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.



                                                                  Page 39
                                                                  FS_VIOL


              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



                                                                   Page 40
                                                                 FS_VIOL


               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.



                                                                 Page 41
                                                                   FS_VIOL


                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.



                                                                   Page 42
                                                                  FS_VIOL


               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.



                                                                   Page 43
                                                                 FS_VIOL


             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.



                                                                 Page 44
                                                                   FS_VIOL


               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.



                                                                   Page 45
                                                                   FS_VIOL


               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



                                                                   Page 46
                                                                 FS_VIOL


             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.



                                                                  Page 47
                                                                  FS_VIOL


               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



                                                                   Page 48
                                                                FS_VIOL


               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.



                                                                Page 49
                                                                   FS_VIOL


              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.



                                                                   Page 50
                                                                 FS_VIOL


              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.



                                                                  Page 51
                                                                 FS_VIOL


               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



                                                                  Page 52
                                                                   FS_VIOL


              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



                                                                    Page 53
                                                                   FS_VIOL


             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.



                                                                   Page 54
                                                                    FS_VIOL


               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.



                                                                    Page 55
                                                                  FS_VIOL


              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.



                                                                   Page 56
                                                                   FS_VIOL


               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)




                                                                    Page 57
                                                     FS_VIOL


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



                                                     Page 58
                                                                  FS_VIOL


             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:   Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot
            4-301.11 FC:   Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot
            4-301.11 FC:   Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot
            4-301.11 FC:   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:   Thawing.   Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed:   (A) U
            3-501.13 FC:   Thawing.   Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed:   (A) U
            3-501.13 FC:   Thawing.   Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed:   (A) U
            3-501.13 FC:   Thawing.   Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed:   (A) U
            3-501.13 FC:   Thawing.   Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed:   (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:   (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise appro
             3-306.13(B) FC:   (B) Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effectiv
             3-301.11(D) FC:   Preventing Contamination from Hands. (D) Food employees shall minimize bare hand and arm contact with e
             3-301.11(B) FC:   (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise appro
             3-301.11(D) FC:   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



                                                                   Page 62
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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 wick-
6-202.12 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, 15-
NFPA 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:     (7) Attics, basements, boiler rooms, meter rooms, laundry rooms, and storage rooms shall be kept clean a
             61C-1.004(7) FAC:     (7) Attics, basements, boiler rooms, meter rooms, laundry rooms, and storage rooms shall be kept clean a
             61C-1.004(7) FAC:     (7) Attics, basements, boiler rooms, meter rooms, laundry rooms, and storage rooms shall be kept clean a
             61C-1.004(8) FAC:     (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



                                                                     Page 75
                                                    FS_VIOL


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




                                                    Page 76
                                                                    FS_VIOL




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



                                                                    Page 77
                                                                    FS_VIOL


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



                                                                     Page 78
                                                                   FS_VIOL


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



                                                                    Page 79
                                                                     FS_VIOL


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



                                                                     Page 80
                                                                   FS_VIOL


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



                                                                   Page 81
                                                                    FS_VIOL


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



                                                                    Page 82
                                                                    FS_VIOL


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



                                                                     Page 83
                                                                  FS_VIOL


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



                                                                  Page 84
                                                                      FS_VIOL


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.



                                                                      Page 85
                                                                    FS_VIOL


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



                                                                     Page 86
                                                                   FS_VIOL


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.



                                                                   Page 87
                                                                   FS_VIOL


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



                                                                   Page 88
                                                                   FS_VIOL


 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




                                                                   Page 89
                                                                   FS_VIOL


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).




                                                                    Page 90
                                                                     FS_VIOL


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.



                                                                     Page 91
                                                                     FS_VIOL


 d pipe water system with a hose of adequate length to reach the combustion and cooking chambers of the appliance. For reporting purpos
                                                                                                    (1)
of their listing, the manufacturer’s instructions, and the following standards where applicable. 
 NFPA 12, Standard on Carbon Dioxide Ex
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.



                                                                      Page 92
                                                                    FS_VIOL


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.



                                                                    Page 93
                                                                        FS_VIOL


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.



                                                                         Page 94
                                                                   FS_VIOL


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




                                                                    Page 95
                                                                    FS_VIOL




 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



                                                                    Page 96
                                                                   FS_VIOL


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



                                                                    Page 97
                                                                    FS_VIOL


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:    (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With suffici
eit or less, or (B) Completely submerged under running water:    (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With suffici
eit or less, or (B) Completely submerged under running water:    (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With suffici
eit or less, or (B) Completely submerged under running water:    (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With suffici
eit or less, or (B) Completely submerged under running water:    (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.              (B) Except as specified under Section 3-801.11(C), a co
 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
 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
 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
 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
 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
 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
 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


 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



                                                                    Page 98
                                                                    FS_VIOL


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



                                                                    Page 99
                                                                  FS_VIOL


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



                                                                  Page 100
                                                                   FS_VIOL


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



                                                                   Page 101
                                                                   FS_VIOL


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



                                                                   Page 102
                                                                  FS_VIOL


 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;



                                                                  Page 103
                                                                   FS_VIOL



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




                                                                   Page 104
                                                                   FS_VIOL




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.



                                                                   Page 105
                                                                    FS_VIOL


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




                                                                    Page 106
                                                                   FS_VIOL


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



                                                                   Page 107
                                                                     FS_VIOL



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.




                                                                    Page 108
                                                                  FS_VIOL




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.




                                                                  Page 109
                                                                  FS_VIOL


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 self-
g 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.



                                                                  Page 110
                                                                      FS_VIOL


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



                                                                      Page 111
                                                                     FS_VIOL


 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.




                                                                     Page 112
                                                                       FS_VIOL




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.



                                                                      Page 113
                                                                    FS_VIOL


  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.




                                                                    Page 114
                                                                   FS_VIOL




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



                                                                   Page 115
                                                                   FS_VIOL


 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.



                                                                   Page 116
                                                                     FS_VIOL


 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



                                                                    Page 117
                                                                   FS_VIOL


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)



                                                                   Page 118
                                                                    FS_VIOL


  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.           (B) A FOOD EMPLOYEE may drink from a closed B
RVICE and SINGLE- USE ARTICLES; or other items needing protection can not result.           (B) A FOOD EMPLOYEE may drink from a closed B
RVICE and SINGLE- USE ARTICLES; or other items needing protection can not result.           (B) A FOOD EMPLOYEE may drink from a closed B
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.           (B) A FOOD EMPLOYEE may drink from a closed B
RVICE and SINGLE- USE ARTICLES; or other items needing protection can not result.           (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



                                                                    Page 119
                                                                   FS_VIOL


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



                                                                  Page 120
                                                                   FS_VIOL


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



                                                                   Page 121
                                                                   FS_VIOL


 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




                                                                  Page 122
                                                                  FS_VIOL



-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




                                                                  Page 123
                                                                    FS_VIOL




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.




                                                                   Page 124
                                                                   FS_VIOL




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




                                                                  Page 125
                                                                  FS_VIOL




 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



                                                                  Page 126
                                                                      FS_VIOL



 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




                                                                      Page 127
                                                                  FS_VIOL




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




                                                                  Page 128
                                                                     FS_VIOL


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




                                                                     Page 129
                                                                    FS_VIOL



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




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.




                                                                    Page 130
                                                                   FS_VIOL


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 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
 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 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


 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




                                                                   Page 131
                                                                      FS_VIOL




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




                                                                     Page 132
                                                                     FS_VIOL


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.




                                                                    Page 133
                                                                 FS_VIOL




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



                                                                 Page 134
                                                                     FS_VIOL




 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




                                                                     Page 135
                                                                     FS_VIOL



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:       (1) The FOOD is dispensed so that it is protected from contamination and the container is c
 transferred from one CONSUMER to another if:       (1) The FOOD is dispensed so that it is protected from contamination and the container is c
 transferred from one CONSUMER to another if:       (1) The FOOD is dispensed so that it is protected from contamination and the container is c
 transferred from one CONSUMER to another if:       (1) The FOOD is dispensed so that it is protected from contamination and the container is c
 transferred from one CONSUMER to another if:       (1) The FOOD is dispensed so that it is protected from contamination and the container is c
 transferred from one CONSUMER to another if:       (1) The FOOD is dispensed so that it is protected from contamination and the container is c
 transferred from one CONSUMER to another if:       (1) The FOOD is dispensed so that it is protected from contamination and the container is c
 transferred from one CONSUMER to another if:       (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



                                                                     Page 136
                                                                  FS_VIOL


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



                                                                  Page 137
                                                                     FS_VIOL



 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



                                                                     Page 138
                                                                  FS_VIOL


 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.



                                                                  Page 139
                                                                 FS_VIOL


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



                                                                 Page 140
                                                                   FS_VIOL




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




                                                                   Page 141
                                                                 FS_VIOL



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




                                                                 Page 142
                                                                   FS_VIOL




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




                                                                   Page 143
                                                                     FS_VIOL




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




                                                                     Page 144
                                                                  FS_VIOL




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



                                                                  Page 145
                                                                      FS_VIOL



 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




                                                                      Page 146
                                                                  FS_VIOL




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:   (1) The integrity of the packages can not be affected by broken glass falling onto them;
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;
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;
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;



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.




                                                                 Page 147
                                                                   FS_VIOL


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




                                                                   Page 148
                                                                   FS_VIOL



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




                                                                   Page 149
                                                                    FS_VIOL


 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   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
 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   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


 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




                                                                   Page 150
                                                                      FS_VIOL




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




                                                                      Page 151
                                                                   FS_VIOL


 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




                                                                   Page 152
                                                                 FS_VIOL




 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 -



                                                                 Page 153
                                                                    FS_VIOL




 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




                                                                   Page 154
                                                                 FS_VIOL



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.



                                                                 Page 155
                                                                   FS_VIOL


 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



                                                                  Page 156
                                                                    FS_VIOL



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



                                                                    Page 157
                                                                     FS_VIOL


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.




                                                                     Page 158
                                                                  FS_VIOL




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-



                                                                  Page 159
                                                                  FS_VIOL




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




                                                                  Page 160
                                                                    FS_VIOL



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




                                                                    Page 161
                                                                  FS_VIOL




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




                                                                 Page 162
                                                                FS_VIOL




 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




                                                               Page 163
                                                                   FS_VIOL




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



                                                                   Page 164
                                                                    FS_VIOL




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




                                                                   Page 165
                                                               FS_VIOL




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




                                                               Page 166
                                                                    FS_VIOL



 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




                                                                    Page 167
                                                                  FS_VIOL




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.




                                                                  Page 168
                                                                     FS_VIOL



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




                                                                     Page 169
                                                                     FS_VIOL




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




                                                                     Page 170
                                                                   FS_VIOL



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




                                                                   Page 171
                                                                 FS_VIOL




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.



                                                                 Page 172
                                                                   FS_VIOL




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




                                                                   Page 173
                                                                  FS_VIOL




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

d requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including:     (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:     (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:     (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:     (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:     (a)

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




                                                                  Page 174
                                                                    FS_VIOL


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;



                                                                   Page 175
                                                                    FS_VIOL



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



                                                                   Page 176
                                                                   FS_VIOL


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




                                                                   Page 177
                                                                  FS_VIOL




 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



                                                                 Page 178
                                                                  FS_VIOL




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




                                                                  Page 179
                                                                  FS_VIOL



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




                                                                  Page 180
                                                                   FS_VIOL




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




                                                                   Page 181
                                                                 FS_VIOL




y have a direct connection.




arks and entertainment complexes may utilize centrally located bathroom facilities accessible to patrons of the establishments in the theme




                                                                Page 182
                                                                FS_VIOL




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.



                                                               Page 183
                                                                   FS_VIOL




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




                                                                   Page 184
                                                                FS_VIOL




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.   (C) An infrared or other heat lamp shall be protected against breakage by a shield surroundi
broken bulbs before the packages are opened.   (C) An infrared or other heat lamp shall be protected against breakage by a shield surroundi
broken bulbs before the packages are opened.   (C) An infrared or other heat lamp shall be protected against breakage by a shield surroundi
broken bulbs before the packages are opened.   (C) An infrared or other heat lamp shall be protected against breakage by a shield surroundi




                                                                Page 185
                                                                 FS_VIOL



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




                                                                 Page 186
                                                                    FS_VIOL




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.




                                                                    Page 187
                                                                    FS_VIOL



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.




                                                                    Page 188
                                                                     FS_VIOL




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.




                                                                     Page 189
                                                                     FS_VIOL



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




                                                                     Page 190
                                                                FS_VIOL




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.




                                                                Page 191
                                                                   FS_VIOL




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




                                                                   Page 192
                                                                   FS_VIOL




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:   (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b
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
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
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
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

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.




                                                                  Page 193
                                                                FS_VIOL




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.




                                                                Page 194
                                                                  FS_VIOL




 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.



                                                                  Page 195
                                                                     FS_VIOL


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.




                                                                     Page 196
                                                                  FS_VIOL




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



                                                                 Page 197
                                                                   FS_VIOL




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




                                                                   Page 198
                                                                  FS_VIOL



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




                                                                  Page 199
                                                                   FS_VIOL




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




                                                                  Page 200
                                                                FS_VIOL




s of the establishments in the theme park or entertainment complex provided such bathroom facilities are reasonably accessible. For purpos




                                                                Page 201
                                                                FS_VIOL




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




                                                                Page 202
                                                                   FS_VIOL




(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




                                                                  Page 203
                                                                  FS_VIOL




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.




                                                                  Page 204
                                                                  FS_VIOL



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




                                                                  Page 205
                                                                   FS_VIOL




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




                                                                   Page 206
                                                                   FS_VIOL



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




                                                                   Page 207
                                                                   FS_VIOL




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…




                                                                   Page 208
                                                                    FS_VIOL



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




                                                                   Page 209
                                                               FS_VIOL




nd postmortem examination by an approved veterinarian or veterinarian's designee;




A) of this section.




                                                              Page 210
                                                                  FS_VIOL




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);




                                                                  Page 211
                                                                  FS_VIOL




 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.




                                                                  Page 212
                                                                 FS_VIOL




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.




                                                                 Page 213
                                                                    FS_VIOL




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.




                                                                    Page 214
                                                                 FS_VIOL




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.




                                                                 Page 215
                                                                  FS_VIOL




 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



                                                                  Page 216
                                                                  FS_VIOL




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.]




                                                                 Page 217
                                                                  FS_VIOL




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.




                                                                  Page 218
                                                                 FS_VIOL




aste accumulation that could lead to overflow of the waste receptacle.




                                                                 Page 219
                                                                FS_VIOL




e reasonably accessible. For purposes of this section, reasonably accessible means within 300 feet of each establishment. (f) Public food s




                                                                Page 220
                                                                 FS_VIOL




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




                                                                 Page 221
                                                                  FS_VIOL




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




                                                                 Page 222
                                                                 FS_VIOL




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




                                                                 Page 223
                                                                    FS_VIOL




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.




                                                                    Page 224
                                                                FS_VIOL




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.




                                                                Page 225
                                                                   FS_VIOL




 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




                                                                   Page 226
                                                                   FS_VIOL




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-
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-
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-




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…




                                                                   Page 227
                                                                    FS_VIOL



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




                                                                   Page 228
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Page 229
                                                                   FS_VIOL




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




                                                                   Page 230
                                                                  FS_VIOL




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




                                                                  Page 231
                                  FS_VIOL




ltry on the same cutting board.

ltry on the same cutting board.




                                  Page 232
                                                                     FS_VIOL




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




                                                                     Page 233
                                                                  FS_VIOL




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




                                                                  Page 234
                                                              FS_VIOL




ct water rinse that is integrated in the hot water SANITIZATION immersion step of a 2-compartment sink operation; (D) If using a WAREWA



                                                              Page 235
                                                                  FS_VIOL




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




                                                                  Page 236
                                                               FS_VIOL




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.




                                                               Page 237
FS_VIOL




Page 238
                                                                  FS_VIOL




each establishment. (f) Public food service establishments located within a public lodging e




                                                                 Page 239
                                                                  FS_VIOL




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




                                                                  Page 240
                                                                 FS_VIOL




, 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.




                                                                 Page 241
                                                                 FS_VIOL




(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.




                                                                 Page 242
                                                                 FS_VIOL




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.




                                                                 Page 243
                                                                 FS_VIOL




 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




                                                                Page 244
                                                                   FS_VIOL




 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




                                                                   Page 245
                                                                  FS_VIOL




 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.




                                                                  Page 246
                                                                 FS_VIOL




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




                                                                 Page 247
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Page 248
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Page 249
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Page 250
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Page 251
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Page 252
                                          FS_VIOL




source of the SHELLSTOCK is retained as




nd other conta




                                          Page 253
                                                 FS_VIOL




k operation; (D) If using a WAREWASHING machin



                                                 Page 254
                                                 FS_VIOL




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




                                                 Page 255
                        FS_VIOL




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




                        Page 256
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Page 257
FS_VIOL




Page 258
                                                           FS_VIOL




Receptacles, Waste Handling Units and Designated Storage




                                                           Page 259
                               FS_VIOL




d windblown dust and debris.




                               Page 260
                             FS_VIOL




windblown dust and debris.


windblown dust and debris.




                             Page 261
                                  FS_VIOL




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




                                  Page 262

				
DOCUMENT INFO