| Violation Date |
Code |
Description |
| 2018-11-27 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning issues to physical facilities. (observe |
| 2018-11-27 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (surfaces of cooking and kitchen equipment throughout). |
| 2018-11-27 |
45 |
4-501.11 maintain equipment in good repair. observed split/torn gaskets on flip top cooler unit; observed busted wire frying baskets.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply g |
| 2018-11-27 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2018-11-27 |
41 |
repeat3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed tongs and ladles hanging from handles of oven stored in a way w |
| 2018-11-27 |
31 |
repeat3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed sealed bulk container of steamed rice with tight cover cooling in w |
| 2018-07-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee kimchi being stored on top shelf above restaurant food in sushi prep cooler. cdi: pic voluntarily discarded employee food. ehs explained to pic that e |
| 2018-07-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands and then turn off faucet without barrier. cdi: pic directed employee |
| 2018-07-16 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p repeat observed cooked zucchini cooling at a negative rate in walk-in cooler. cdi: zucchini left uncovered and moved to top shelf to |
| 2018-07-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried rice holding at temperatures below 135f in rice cookers in the back of kitchen. pic stated that rice had been fried and then placed into rice cookers and that rice may ha |
| 2018-07-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf repeat observed cut cream cheese, kani stick, and opened eel without date labels in sushi prep coolers. pic stated items were opened and cut |
| 2018-07-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf repeat observed fried rice cooling on shelf upon arrival. employee stated that he d |
| 2018-07-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncut zucchini being stored directly on top of bag of portioned cut raw steak in walk-in cooler. cdi: pic voluntarily discarded zucchini. storage order posters left with facility. |
| 2018-07-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed containers and pans to be stacked while wet on drying rack. |
| 2018-07-16 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed facility using absorbent rice net to cook white rice. discontin |
| 2018-07-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed caulk on prep sinks with build-up in need of cleaning or replacement. observed walk-in cooler ceiling vent in need of cleaning. |
| 2018-07-16 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.6-501.11 floors, walls, and ceilings including the attachm |
| 2018-07-16 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. repeat observed utensils used at sushi station being stored in room temperature w |
| 2018-03-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine shield with pink build up on it. repeat violation improvement from previous inspection |
| 2018-03-27 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed rice cooling in walk in cooler at rate of .1f/min. cdi: rice moved to walk in cooler. one container was below 70f at the two |
| 2018-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one tray of 6 pot stickers above 45f in reach in cooler. all other items in reach in cooler below 45f. product was sitting out for service. cdi: product voluntarily discarded. p |
| 2018-03-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed broccoli in 5 gallon buckets labeled for 2/29 and 3/22. pic stated broccoli was cooked yesterday. ensure proper dates are on produc |
| 2018-03-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical sprayer with liquid in it and no label. pic stated that it was degreaser. cdi: product labeled. |
| 2018-03-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed some containers of food and box of food stored on floor in walk ins. |
| 2018-03-27 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoop handles for rice and for raw proteins stored down in product. cdi: |
| 2018-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers stored as clean on drying rack. cdi: items separated for air drying. |
| 2018-03-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed cracked tile at wall near sushi station. |
| 2018-03-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed plastic tubs of rice stored in walk in cooler with a lid. cdi: tubs moved |
| 2017-11-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine deflector plate with pink and black build-up in need of cleaning.4-601.11(a) equipment food contact surfaces and utensils shall be cl |
| 2017-11-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf repeat observed multiple containers of chicken being stored on shelves above beef and seafood in the walk-in cooler. facility had just received large delivery during inspection and pic stat |
| 2017-11-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed walk-in cooler fan dripping due to condensation build-up during delivery organization. observed pan of salmon below fan that was |
| 2017-11-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee bowl of food being stored on top of packaged food for sale in the prep cooler. cdi: pic voluntarily discarded food. repeat obser |
| 2017-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on walk-in cooler fan cover. observed fan in kitchen with grease build-up in need of cleaning. |
| 2017-11-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with wiping cloth stored in it at 0 ppm quat and 0 ppm chlorine. cdi: pic changed bucket with sanitizer at the proper concentration. |
| 2017-05-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items commingled with dry storage. ensure that personal items are stored in a designated area, below or separate from f |
| 2017-05-12 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. -repeat- observed sushi utensils and rice scoops being stored in room temperature |
| 2017-05-12 |
37 |
3-304.13 linens and napkins, use limitations - c observed absorbent cloth being used in contact with cooked rice to retain moisture. cloth is food-grade but absorbent. cloth is not easily cleanable. cdi: pic voluntarily discarded cloth.3-307.11 miscellane |
| 2017-05-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on sushi menu with reminder, but not disclosure. observed main menu with disclosure sta |
| 2017-05-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed small container of raw steak being stored on the top shelf in the walk-in cooler above ready-to-eat produce and dressings. cdi: steak was moved to the bottom shelf. facility has a |
| 2017-03-22 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed toaster oven with household use only printed on bottom. pic advised to get a commercial toaster oven that is nsf approved |
| 2017-03-22 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed rice scoops and sushi utensils stored in water. cdi: utensils removed, a |
| 2017-03-22 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed rice cooked yesterday in walk in cooler with no date mark. cdi: items labeled. |
| 2017-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sushi cooler turned off. sushi fish was above 45f. cdi: all fish items removed from sushi cooler. items placed in reach in cooler to cool while sushi cooler gets cold. observ |
| 2017-03-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed containers of food stored in only handsink in restaurant. cdi: items relocated to walk in cooler. |
| 2016-09-29 |
41 |
. 3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed spatula in a container of rice with handle in direct contact with f |
| 2016-09-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked plastic spatula being used in a container of rice. cdi-spatula was discarded. |
| 2016-05-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed cleaning needed to fan grates in the walk-in cooler and exhaust covers in kit |
| 2016-05-26 |
45 |
4-501.11 maintain equipment in good repair. observed prep sink coming away from the wall. resecure sink to the wall and caulk. |
| 2016-05-26 |
35 |
3601.12 food shall be offered for human consumption in a way that does not mislead or misinform the consumer. observed escolar on the sushi menu listed as white tuna. cdi-menu corrected at time of inspection3-302.12 label all working containers of food |
| 2016-03-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee handbag stored directly on top of single service containers. cdi-pic relocated handbag to the floor. |
| 2016-03-09 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed cleaning needed to floor and fan grates in the walk-in cooler. |
| 2016-03-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked rice cooling (2hrs at 55f) tightly covered in walk-in cooler. cdi |
| 2016-03-09 |
13 |
.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked rice stored beneath raw beef on shelf in walk-in cooler. cdi-pic relocated rice to correct shelf. |
| 2015-11-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over dumplings in prep cooler. observed raw salmon stored over cucumbers and wasabi in sushi cooler. cdi-all raw items were relocated to proper storage order. |
| 2015-11-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed black build up inside ice shoot on beverage dispensing machine at wait station. cdi-shoot was wiped down and sanitized. |
| 2015-11-13 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 2 containers of rice cooked day prior to inspection in walk-in cooler above 45f. cdi- rice was voluntarily discarded. |
| 2015-11-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed 2 large, deep containers of rice with tightly fitted lids cooling in walk- |
| 2015-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris building up on gaskets in prep cooler. observed black build up behind ice shoot on beverage dispensing machine at wait station. |
| 2015-11-13 |
37 |
observed buckets of brocolli stored on floor in walk-in cooler. |
| 2015-11-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats on dry storage rack in rear of kitchen. |
| 2015-11-13 |
35 |
3-601.12(a)- food shall be offered for human consumption in a way that does not mislead or misinform the consumer. observed fish that pic stated was escolar offered on menu as white tuna. escolar must be labeled as escolar on menu. |
| 2015-07-02 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf - observed red snapper on sushi menu and no parasite destruction letter available from supplier. cdi, operator received email fr |
| 2015-07-02 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - observed rice inside a covered container located walk in cooler at 47 degrees f. cdi, operator voluntarily discarded rice. |
| 2015-07-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed shrimp and dumplings located inside flip top prep cooler above 45 degrees f. cdi, operator relocated foods to rapidly cool. |
| 2015-07-02 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - provide proper consumer advisory on menu for animal foods offered raw or undercooked. observed current consumer advisory on a menu wit |
| 2015-07-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - label working containers of toxic substances and sanitizer observed 1 spray bottle of degreaser not labeled properly. cdi, operator labeled container during inspec |
| 2015-07-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed shrimp and raw beef stored over ready to eat foods in flip top prep cooler. observed fish stored over dumpling inside flip top prep cooler. observed raw chicken stored over onion |
| 2015-07-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - ensure food is stored 6 inches from the ground and so that contamination is prevented. observed containers of mayo stored under handwashing sink on floor of kitchen. |
| 2015-07-02 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed portioned containers located in product without handles. use proper |
| 2015-07-02 |
45 |
keep equipment in good repair. observed flip top prep refrigerator not holding required temperatures and operator voluntarily closed until refrigerator is repaired. refrigeration company showed up while on-site. refrigerator was determined to be low on re |
| 2015-07-02 |
31 |
3-501.15 cooling methods - pf - observed a large container of rice in covered container that was still in cooling process from night before at 47 degrees f. cdi, operator voluntarily discarded rice. |
| 2014-12-18 |
45 |
4-205.10 food equipment, certification and classification - cfood equipment shall meet nsf / ansi standards. observed large plastic gator food storage container that was not nsf / ansi certified. provide food grade liner.4-101.19 nonfood-contact surfaces |
| 2014-12-18 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed at stack of large black tubs being wet stacked on bottom shelf of clean eqipment storage rack near flip top prep cooler. |
| 2014-12-18 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool foods. observed chicken cooling in a large covered container inside walk-in cooler. cdi, operator relocated chicken to sheet tray to rapidly cool.. |
| 2014-12-18 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory for undercooked foods consisting of a disclosure and reminder statement. observed filet mignon on menu t |
| 2014-12-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw beef stored over cooked rice. observed raw chicken over ginger in walk in cooler. observed raw shr |
| 2014-12-18 |
12 |
3-402.11 parasite destruction - pprovide parasite destruction letter for fish offered undercooked. observed no parasite destruction letter for makeral that operator stated was offered uncooked. cdi, operotor had supplier e-mail parastie destruction letter |
| 2014-12-18 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfhandwashing sinks shall be easily accessible for employee use. observed a large storage container stored in front of handwashing sink in kitchen. cdi, operator relocated container. |
| 2014-08-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food below ready to eat food. observed container of raw beef stored above container of broccoli in walk-in cooler. observed raw tuna stored over fully cooked |
| 2014-08-13 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide proper concentration of sanitizer at dish machine. observed chemical dish machine not working and chlorine concentration me |
| 2014-08-13 |
22 |
3-501.19 time as a public health control - p,pfwritten procedures must be prepared in advance and maintained on site when using time as a public health control. observed no written procedures no site for sushi rice. rice was not identified with time. fo |
| 2014-08-13 |
26 |
7-102.11 common name-working containers - pfgeneral comment: working containers of toxic substances shall be labeled by common name of substance. observed 1 spray bottle of degreaser not labeled. |
| 2014-08-13 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory on menu for animal foods that are offered raw or undercooked. observed current consumer advisory on menu |
| 2014-08-13 |
37 |
3-305.11 food storage-preventing contamination from the premises - cgeneral comment: store foods 6 inches from the ground. observed several ontainers of broccoli and other food stored on ground in walk-in cooler and freezer. |
| 2014-08-13 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cgeneral comment: store clean equipment in a clean, dry area. observed 2 clean knives stored in between prep tables in kitchen. observed single-serv |
| 2014-08-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed condensation leak in walk-in cooler. repair. observed dish machine not providing proper concentration of sanitzer during inspection. cdi, oper |
| 2014-08-13 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed 2 covered containers of chicken recently cooked and cooling inside flip top prep cooler. operator stated that they will be using these foods at grill. cdi, chicken placed on sheet pans |
| 2014-03-06 |
38 |
2-303.11 prohibition-jewelry- except for plain ring such as a wedding band, while preparing food, food employees may not wear jewlery on their arms and hands. observed food employee preparing food while wearing a watch. cdi by removing watch. |
| 2014-03-06 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens- consumer advisory for raw or undercooked food items must meet nc food code rules. consumer advisory must contain a disclosure and reminder. |
| 2014-03-06 |
22 |
3-501.19 time as a public health control- time as a public health control will be used in lieu of hot or cold holding for sushi rice and heat treated zuchini and onions. tphc paperwork was given to pic and completed. follow nc foodcode rules for tphc food |
| 2014-03-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready to eat tcs food items shall be date marked with date prepared or date packaging is opened. foods used within 24 hrs are not required to be |
| 2014-03-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot holding- maintain all hot held food at 135f or above, 45f or below until served. observed heat treated zuchinni and onions in prep cooler at 68f. pic stated that f |
| 2014-03-06 |
8 |
5-205.11 using a handwashing sink-operation and maintenance- a handwashing sink may not be used for purposes other than handwashing. observed food items being thawed in handwash sink at sushi bar. observed employee cleaning wiping cloth in handwash sink. |
| 2013-03-11 |
2 |
no employee health policy established at facility. documentation given to owner and manager. cdi by instruction. |
| 2013-03-11 |
12 |
general comment: verified sushi logs. noted a few days were missing. ensure that logs are kept daily. cdi by insturction. |
| 2013-03-11 |
13 |
observed raw chicken stacked over shrimp in walkin cooler. ensure to store in order of final cook temperature.items were rearranged. cdi |
| 2013-03-11 |
21 |
general comment: continue to work on date marking all ready to eat items and preparred foods that are ready to eat. |
| 2013-03-11 |
23 |
consumer advisory needs to be added to sushi menu. all under cooked or raw items must be have a reminder and disclaimer on menu. ex: all item are raw may be placed at the top of the menu and the advisory is to be place on bottom of menu (consuming raw or |
| 2013-03-11 |
35 |
general comment: except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; suc |
| 2013-03-11 |
37 |
observed a few items which were uncovered in prep cooler (dumplings) and buckets of sauce in walk in cooler. ensure items remained covered or close at all times to prevent the possibility of contamination. |
| 2013-03-11 |
39 |
observed wet towels lying on prep areas. see following rule: rule; cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths |
| 2013-03-11 |
34 |
observed thermometers needing to be adjusted. food temperature measuring devices that are scaled only in fahrenheit shall be accurate to ?2of in the intended range of use. cdi |
| 2012-12-19 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2012-12-19 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2012-12-19 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2012-12-19 |
39 |
(a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall b |
| 2012-12-19 |
27 |
(a) before engaging in an activity that requires a haccp plan; a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared haccp plan as specified under ? 8 201.14 and the relevant provisions of this code |
| 2012-12-19 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed |
| 2012-12-19 |
2 |
(a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional emp |