| 1.
Food ESTABLISHMENT operations are not conducted
in a private home or in a room used as living
or sleeping quarters as specified under '
6-202.111; |
| 2.
Persons unnecessary to the FOOD ESTABLISHMENT
operation are not allowed in the FOOD preparation,
FOOD storage, or WAREWASHING areas, except
that brief visits and tours may be authorized
by the PERSON IN CHARGE if steps are taken
to ensure that exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE
and SINGLE-USE ARTICLES are protected from
contamination; |
| 3.
Employees and other PERSONS such as delivery
and maintenance PERSONS and pesticide applicators
entering the FOOD preparation, FOOD storage,
and WAREWASHING areas comply with this Code; |
| 4.
Employees are effectively
cleaning their hands, by routinely monitoring
the EMPLOYEES' handwashing; |
| 5.
Employees are visibly observing
FOODS as they are received to determine that
they are from APPROVED sources, delivered
at the required temperatures, protected from
contamination, unADULTERATED, and accurately
presented, by routinely monitoring the EMPLOYEES'
observations and periodically evaluating FOODS
upon their receipt; |
| 6.
Employees are properly cooking POTENTIALLY
HAZARDOUS FOOD, being particularly careful
in cooking those FOODS known to cause severe
foodborne illness and death, such as eggs
and COMMINUTED MEATS, through daily oversight
of the EMPLOYEES' routine monitoring of the
cooking temperatures using appropriate temperature
measuring devices properly scaled and calibrated
as specified under ' 4-203.11 and & 4-502.11(B); |
| 7.
Employees are using proper methods to rapidly
cool POTENTIALLY HAZARDOUS FOODS that are
not held hot or are not for consumption within
4 hours, through daily oversight of the EMPLOYEES'
routine monitoring of FOOD temperatures during
cooling; |
| 8.
Consumers who order raw or partially cooked
READY-TO-EAT FOODS of animal origin are informed
as specified under ' 3-603.11 that the FOOD
is not cooked sufficiently to ensure its safety;
|
| 9.
Employees are properly SANITIZING cleaned
multiuse EQUIPMENT and UTENSILS before they
are reused, through routine monitoring of
solution temperature and exposure time for
hot water SANITIZING, and chemical concentration,
pH, temperature, and exposure time for chemical
SANITIZING; |
| 10.
Consumers are notified that clean TABLEWARE
is to be used when they return to self-service
areas such as salad bars and buffets as specified
under ' 3-304.16; |
| 11.
Employees are preventing cross-contamination
of READY-TO-EAT FOOD with bare hands by properly
using suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use gloves, or dispensing
EQUIPMENT; and |
| 12.
EMPLOYEES are properly trained in FOOD
safety as it relates to their assigned duties.
|
