|
<br />~ __ """ lit ~~' ana- 5I111lfbesroriCr-
<br />::w~per.ture Of 0...,... F (-17.8 TlI9rees Cl Of_, ,_ ,"!'fOlf 10-17. ....... ; ( 'A1hree'COI1IIMrlmlfltlltlllllllllrl ilsea; wlth'lf.-ii fIrSt
<br />..' ,,""'"' MIl !3~ c..treI,....~ I :~trnent for.-.- tile H<:Ondco,mpartmenl for
<br />~tored, ,'~, 1.....-" tor, Ilumen 1;011, ,SUIll,' ptioluMll'lIot ,with Illy ~ III a coInlJlllllldllllf' _. 'momvi and "" thtnI ai,"",f'tIMnt for immerslon In
<br />lIf,UlIOld ~ a mNl\llll tor ciIItlIIll ,tIlrilf~ flllilIt< ';.+(8I'r,~Of.,m~lIfwhll..ffllcll : wllter,lIt'lIlemperllture of lit I_t 170,TlI9rees F m
<br />mntlilillnl. or foOd UtenSils. "", '.,!I....,.,InfIctedWllllncll,SOJe$. dlllrrlMleor lIn ., . .delIrllll C). The sanitizing compartment musl be
<br />,. Hotsterll". Enough conveniently lo(Btedhllftbolt, y Infection ,Shllll wotk In any lIrea 01 1I .... propetly equipped wlth,a heating unit or other lIpproved
<br />Sfor.oe ,faclllll" Sh.II be provided 10 enor.,:.' hmenl IlIanv capacity In which there 11'1I mNfllIlo maintain the specllled temperature Whll. in
<br />maintenanceof.fclOdaltherequiredt.mperllture,c/IIt~ Of tr*"smltllng dls_e, and no mllnaoar, ,use, and Ihe lemperalure shall be IhermostallClllly
<br />Slorage. Each hot food slorage facility Shall be pj'ovlde1F ' "oper.lor of. fOOd tstllbllshment shllll employ c conlrolled. .
<br />.llfT":IL~~' a~.:~~aa~7:~~=~~~=::~I~: ..~";Iil:~ra~r(l',1IllI1l be prOylded.t each end Of
<br />delII'ees 'CTl<<':ted In the coolest parI QI th~~n;"" m.nag.... owner, or operlllor of the establlshmJnl .,.cr.....f<lII Mefhod. Air ulensllund equipment shllll
<br />located 10 be easIIv readable. . ''''''1 lIUSpectS thaI anv emplove. has aintraded lIny dlSrill. be tlelln before being sanitiZed bV any chemical
<br />The lemperalure Ofpolenllally hlll.r<louI'llIOili;m he shall notify the health authority Immedlalelv. . method.
<br />requiring hOlStoragesllell be 150 degrees F (66dlgree!l " b. CI..ntl,,"l. All persom; shall we.er clean outer '=" "leal IIOlullon ollt. USed Ih.II ... ",:...-
<br />Cl or more except during ile<:_ry perIOds QI. OllrJ'lIetlf$' maintain a hlOh degree QI personal I ,ltltlng',OII;WlV IUC'" deY'.';'li"i"
<br />pr.,.rtlion., ' ' " ' , '~)" ctt*'lll\e,Ss.and conform 10 hygenlc pr.ctlC" durlngllll ". ". ,~.,JiIi.III'iellf".,1J - ..p_U ......~
<br />SEcTION lll'lA.FGed ~.tl".; ,:'~. '\',)',_ 1Ods" duty., Hair nets, or other appro.., hair ~tment Sink shall be required; the tint ,om.
<br />a, Gentr... FOIlII sflall bejlrepltred "''''' itlllA" _I be uSed 10 keep hair from foOd. uttlllllll. partment to ~ 1II81l fo~"'..hlng, "",'1IICOIIf tor Cl...
<br />possible manlHll contad. with sultllble utensils, .1Il;l ~" , ent.A, II petsel'll shllll Wllsh th.lr ,,1lwlcII -,'" ,!.llflll,' ",/nDf, ,.nd th., '1hItll,'," ,fOr chtlllfal" '" ',I,~,,',
<br />SUI""" Ihat prior to, lIIe h.ve :~~MIMdi".~. " ,Y'wi,1Il M8P'ltnd warm w.ter In an ._ L!I].i\!'*" "mlca~nd, tIjf.~-~
<br />sanltlled, , ,,"" , ,. .,ctl "",flIcllllt........, "stllrt'!lllWOrk,and,.otten .......- the length Of'lrne of e~sf\"rlli.'
<br />h. Ra'" Frult.1III Raw,V_abllla; Raw ~u,~" lIS maybe nRi!SltlIrf to rlI/IIllVe_..-ClIIItlIMliletlon. proved by the he.elth aulhorlfy. . , , ",' , .
<br />raw vegelablts Sh.II be washed thOroughly before being' No person shall resume VIIOl1I ~vlsl1lng"" ioltet " An,allfl!'ov.c!'tal kit ,""t be provlr:*ltor tIli!,_pgW
<br />~ed or served. room ",Ithout tint waShing hll handS. Employ8e dlnlng Of, perlodl...IIV '1fttl..;.tIIe strength Of.flle tflemlCat
<br />c. Cool<IIllI PDtelltl.lll HllQI'doUI, f'lIOClJ,'". , Potwl" ',,',' Uti", 'J,!,9'I., :, ~ be restr,/ct, ed to designated ar... Uneutho,r1zed IOlU.tIon III tIIe,.thlrd compartm,,"l. .
<br />haz.rdous foodS requlrlngcooklnglh.llbe:iIlIIlIfi84\ll!O ' '!~'c ,Ifl' fQool prePllratlon arell$ sh.II be prohibited. : d. Mech.nlc.' Spr.y. Type W"hl", ""' ""Itldllll
<br />he.etaUPlIl'ts of tile foOd tq,temper'.tu...~.N.I..tiIi ,', C,_CIII. filJUlef/ tobacco In any form by pen;o"'l'....tmellf. When mech,"lc.1 spray.type wllSh'''''
<br />degree$F,(66aegrees Cl ",cePt thtl;,;"\:~ " t{ I engaOaif In handline. ~lI1ll' or _ylng tooct. or ......et10nS lire emplOYed, all mUIll-US.,utenslll .nd
<br />I;Poyltry,pOullry ltufflngs. e.ndltufUd 'l'IIlIts ";'1 cleaning utensils .nd equi","t. In . foOd establlsf\. equl~,shall be pre-scraped, pre-flushed or pre-
<br />be ,ooked 10 hellt all parts of lIle foOd to lit IHlt'l6S ment IS prohibited.t .1111"", whjllllUdl persons're on _ked. Utensils and equipment shall be placed In racks
<br />degrees F (7A cle!Irees Cl wllll no InterruptiOn of flit ",;,,~.,',_fq,SUCh WOl'k, provlded.lIlllt, deSlgnllted locet\on~ or on cOllyeYflrl In IUcll a way thet all foOd conted
<br />'OOklng process. ;..,=:;\OId. by the heflth a thOrlty fo Okl IUl'fIlCe!l sh.II be subleded 10 unobstructed w.sh and
<br />2. Pork and pork products shall be cooked 10 hw all/,'''<<'' " ',',' T, "........., ,',., , ,'" ", u r Sll'l ng. rlflll8water sprays. Deter.....ts of a coneentatlon WhiCh
<br />r;;;:.... ", ".' ,,', r~..~,~ In ch.rge Of . food III .....,. .....
<br />pllrlSOf the foOd toatleestl50degrees F (66 degreelCl. *, ",=_,,' ."'",. ~~i!IIlsf\Inerit,',' ' " ',,', , ',,',SItI(,", ',Kt,'''', ~,,', ',,' , fOr .quat. ,VII', '. " ulenlllsll~.f(IIIIP!ll'"t~lelln """ be USed
<br />d. Dry Milk end ElIlI Productl. If reconstlMtd, dry :'t' ,cliI~I'~Sl/ell tralilMo IIllIY Include ''''' '" tlmes'n "" weiill weter.,
<br />milk, dry.mllk produds. dry eggS, and dry.egg producfl!J'., ',' ~~lnlI~w.lCII may IrDm time :..1,. r,tItUlfJd.-ni*:etUf'ft. chel'fllctLconcentratlOn.
<br />shall be ",ed only If theyoare heated 10 150 clegrllft F 166 '.. ,." ~ COrlcIuCIed bY the City, of New "1lH Wlfer flow pr",ure, conveyor Speed. w.shand
<br />degrees Cl or ebOlle before being served. rinse times. if appllca\)le 81 provided In the Natlone'
<br />e. R......IIllI. Potentllllly ,haz.rdoul fllOCIs that were ~ ..JII.......~' " SanItation FOUnr!atlOll Standards .s adopted In this
<br />cOOked .nd then refrlgarBled Shall be h~ r.pldlV 10 " ;,lItIld~~ 'ilI!illlee pr~lIed with onIllllIfl(;e. sh.II be provided .nd malntlllned at all
<br />150 degrees F 166 degrees C) or 'hl'" thtoughOUt " ,i...I...;;kl!Jlt"....tlcln therein COlI- "_ the, dlshwlI$hlng mechlnes ere In operation. A
<br />before being plllced in lIh1lt food slorao__lKlllty. steam ",~" 1J'~ ,dIlIlinN- COIlIftVl:tecI. 'mltelled, recirculating line Shall be provided between lIle hol
<br />tables, bainmarle warmers, and olller hOt food holding .'th"Iirt_II1W'.'foc ,fliM'ritltMI compllanc. Wll~ heater and the aulomatlc dishwasher If the health
<br />facilities are prohtblted tor" the' ....0 '1IeIt11lll'. \il ' ,ptoylslO/ll Df'tbft~. lIuthorlty deems It necessary I, Order for the licensee 10
<br />potentllllly hazardous fllodI. , ,". ,;1, .t.' ~QN.'tO'lt. S/!ftlWiI '...... Colllltructlon .l1li comply with Ihe required water tlIrnper.tures. All-
<br />f. R_,ltltufIOll. NO'il.., Iry creem, ,'" Inli, i '00II",,,,,'1,1 If'~ .",8llt/l......_ ~ prOVlld thermometers. whiCh, will accur.tely Indlcete
<br />;, 1101 be recOnstituted fol'<omumptlOll on !he prtln_ III ~Alpi~l/lIllent.';d utenSils shall i Ill. lemperature Qllhe wash lInd rlrose walw, shall be
<br />quantit'" exceeding ohe,,"on.., . '__lIT , " ",,11M deslllll8l1o be /; provided on .11 maChines. A pressure oauge shall be
<br />o. PnHluct TherlllofQf_,' Metill -..-,1,. '.fealty ~",', " fo wear. denting, ( Pf'O\Ilded 011 the,r,",e IIn1l _r the dishwasher. The
<br />numerl,ally scaled Indlc.llng thermometers IlCClII'lIte;; I ;~IIIII 'nd capable of ""Ith authOrltyiT'l.V require addfllonel thermometers
<br />j(J plus or minus 3 degrees F (plus or mlnUlll.6df01'_. ~'IIIIiIiI.n: ' /filpeated corrOlilve, on ,"f'lClrclllMlng line and between Ihe prlmarv
<br />Cl Shall be provided lInd USedloaSlUl'e,ltt.l"",eIlt Ill, "iIlM1i5: ", '" ,iltcIOlhet ""rmal COlI. :, ,,"t'fet: andbOoslw hUter., " ,
<br />prOflBl'lnIet..... eooklllll temper.turQQI,liIllj*'tenf"'t:iIl ,'Md , " ,,~~ct ,"'rf""lI$ sh.1l be I : f"e. 0"", UteMlll ..... e..lllIII_. Utenllls .nd
<br />haZllrdQuS, fOodl. ' ,',;" ., ,,",;" " llIlll:f~''''*''~"Mt ___,' , ,'nd, surf,," Which "" ' Iptnentwhlch,' rOUtlnelY,1IO Into 0VIIlI for baking
<br />h. Th.""ng potentllllly MlIzlIrdIlUS ".... Polentlllliy' ,,' ' ,,'iif'M:-.'. ~Ill tllall be rNCllty ". I'" _"lIIId which Me llIecI for no ottNlr purpose sh.II
<br />h.ZlIrdOuS foocll shalt be Ihawed: c c ",-ifllI!leClt/on. ' be reqpfred 10 be ""'tfzed. prOVIdecI, hoWever SUch
<br />1. In refrlgeraled units In a wey th.t,tI1e ~lIlJ:lIlIII'," ",II' ~,' , '''''''...ll1StaIlIiIBnd malnt.lned .s utensils and equipment mUllt be clean.
<br />of the food IIoes not exceed All degr.es F I....{.,.,.~l I"~ ' '.f4I',ItlIl:CItel\t8,~'iltcI of ell .dlacent I. LlIf'IlI Equljlfll8l!f, lIIlCl Utenllll. LlIrge pr.,.rttfon
<br />or "'/Il..",,"Jf~=~)MIl~lr. ,equipment and ulenslls, Including. but not limited to
<br />2. Under polable running w.ter of a temperlltur. Ql70 otdl or 111. passage of this ,~ mIXers. grlnderl. Bndlllcert, whldl ell'. the
<br />degrees F (21 degreli Cl 1If beltlII, with sufficient wat.. . " nence shall comply with the following $fendardS of ,~/ty QI, the ,i;I"nlng 'slnlal or Vllts Sllllll be
<br />velocity to agilale lIncl flOlt off 10000,fOOd particles Into ~'P N.tlon.1 Sanl!etlon Foundation When' .flP/I'able. thoroughly deened. rinsed, and ..nltlltCl efterthe deV's
<br />the overflow; or ._ _ ..,.. 1 ,Reviewed .. RevISed A II 1969: I oper.tlon, after the completion of HCh m..', or efter
<br />"';"....""",',..,._.__.. .......QlJt!;W;..,lW3 ' pr", pus suP', '., .h "'.. hV any of the methods dftcrlbed In this or-
<br />3"ft.m,lcrOW.... _ only when Ih. food will be No",' ~ "R",elldnt,''', il."s amendld', !'\lr",',' 19d5 piUS sup- .t),,~orhysprll,ylngOrIWabblngWlth,lI'hemlcalln'a
<br />IfllIMllI.telytreMfllrred 10 l;OI1-.tlonal cookingPlollnitiit:iifTuli"C'"n"" , ,,'----.--'---. ik-.pPrOved by the hHlth authority.
<br />IlICl/ltIft . part Of a continuous cooking prOCftS or ~Ho', 3 '.f:I.~ ..~'~n, 196$ \ g. Other MethoG$. Any other procedure or process
<br />wI*l' the' entlr.. uninterrupted cOOk11'lll process takes , ,No,. ' ,'",~, ,As",l'llYlSed, _ April, tm, ' .' , , " may be lIIed, pr", OV, ',Ided the IIcensM shall submit ,10 the
<br />",place In the microwave oven; or (\11/. 5 AS'revISed~, May. 1m iheelth authority evidence "-Ino In detail the
<br />~ As petlQl,"" ainventlonel cookino process. , Ho" 6 AS''l'evlled - July 23, 1910 ,,'~.~oc.u.lIIIl1tl1~-~_.. -." . --~
<br />SEctiON 10.15. FOlIIII OllpltY .nd Service . No. 7 As reviSed - April, 1966, p1UI edopted revlslOl1 !' provided IlUCh I'IlIftIods life 1I- bY the helllth
<br />lI,'PotlIntIllUy Ha.."...,.FoodI. pOfentlalfy h.zer- ,Of October 2.. 1970 ' :' ....'v'vv
<br />"fOlIll&sflellbekeptat,atemperatureOfAOdegrees i Sll.srevlwS August 197A II authority.
<br />II' (,u Otgrees Cl or 1_ or at a temper.'ur. of 150 Nt. 12 AI reYlsed::' July 1972 I h. Equl"",_ ... \ItlIII111 Sto...... Equipment lInd
<br />:F 1,66 degrees CLor hIgher during display lInd " Ilt',',',RfV,ISed,,~,' MaY,' 19rA ,'II' ut,,"s,"s, aft.r being ..nltlzed lhall be storeclln 1I cl,Hn.
<br />....' 20 ,R.vlSed..., Sept. 25. 1913 dry pia,. protect8ll from tIles. duat. lIf1CI oltMr COlI.
<br />, 'I l!lIulplllllllf. Food'OIHtlSfltllV' shall be . 26- ReviSed ~ July 23, 1910 I tamlnetlllll. Wet colcl'''''''lIIt of tlI_ or Ilmllllr
<br />1rom comlumer:contan\\nIltlon by the .... QI:.No. 29 ReYlSed-Feb 13 1915 -W utensilS Is prOhibited. All utenlll 11Or. compllrtments
<br />.,"\lIi ."., nable coun, ter.,pr, otector devl'" dl., ,,',' 'I" '1'\0.33 Adopted ~ JUIV'23' 1910 ,', less than 18 Inches from the floor sfllIlI be enctllll4
<br />,,"mllar equlpmenlln addItlon 10 OllIe< mMI'IS '<,,$I "AckIllted", " , ..., JUly" tJiltJO, ' ' En,IOIied aUlornetlc utensil .lev.lOn sh.lI, be "capt.
<br />~AIfojIted -JulY 13-, 1910 Cups and gl8l1llll IlOred on shelves sh,all be 11MIl'tlId,
<br />f..."'. TlIbI.w.rI. Re'use of IIOlled tebltware by~reyfl8(f..", JII~;1912 Rack 1If tf'au'~klllll of .... II "CIjIlI<l.
<br />eeit4ilrvlc. COI1Iumers Is prohibited. . -tdlflllda!'llil!:i!re hlll"by ICIOpted and I. _jlIIItlltMl """'" HlI..I... FOOlI contact
<br />"Cl.~IIIllIUflleltll. Suitable utensils Ih.H be UHcl 1I\,l\Y~ and three marked surfaces Of c'-Md lInd IlIIlltlzed 1llIU""""" lIIIcl
<br />, by""""oyees .nil provided JO consumers who s...ve-liI 1'U~'."rds shall be kept utensHa "-'1 beJl/ltlClleCf In such .' mllnner 10 · lObe
<br />tIlIIMelves /0 ilvold unneceisary ,ontact with foOd. ~.fq",",,",notcover.., _SIIClh protecttd frOllT CIlIIt8ImllllltlolL SpoonI. knlYM ..'...
<br />~ ..... during serv~lce ' utensils shall be: """.not IN llit.....~ " haS beenap.. . sflaUbe l/OrlelS'. 10 preaantllllly, the 'hllllcll. 10 till
<br />1 S fn fOOd COl1t.1 with the foOd they lire ,'~thl_lth aiJltl!!rI'i:.< ".,. ' empl~ee orcuiliollTer and shllll be picked UP and
<br />r _ " ,'" or '., ' '" S",",.senIlce ut""slls sf\atf!.lJClmede from IIOn-iOXIC tou,hed only by their handles. CIHfl cups. Olas_ -
<br />'2.,1 ,dry(,~""",,,",,' .' "" ,,'v";,' bOWllshallbehllndledsothatthehandSdOnotcont.ct
<br />Ing waterl~' Nl0-illl ,(Ialll!l",,_zillll .nd Sto.... ot Inside 8IIftaces or lip mnt,ed IUrf.,,,.
<br />dlspen$IIitl.llsand IlllIlt ",lIal'S '~.lIIIt ',' ,,','.'. ',,', ' I. Slor....lce cr..IIT 01....., .Runnlng-water dipper
<br />froz,,"~8fClC'ed'''lth.... In a ~r",IIllcIIlI__$. All utensllund wells conneded 10 a sate water supplV lInd 10 the
<br />lpper~l; 4r(/f,tn.allC('*"V. ~IJ betlldl'llllljlllyclallned' and fOOd con. munl,lpal s_* syStem shall be provided for Ice
<br />tDI~,,", ',"," ~,', SlIH, r" ,-';C, onClI,ments.of.utlll'llllisllllcl equipment shall be crHm dippers lInd sCOOJll et all locttlOl1 Of stlltlons
<br />',. dr~tcir te\f"s;n,IGiit \lSI!,SIIa11 be zedancf Shall be$foreclliT 8IICh a manner as 10 be Where bulk Ice cream IS dispensed. This requirement
<br />1'1 In indiVidll'I.~\,or fl'oIndlspenWI profeCtld from contamination.' All utenSilS and shllll nol .pply In thOSe sltulltlons where fce cream II
<br />I Ihelr contentS. ,"'" ", , ,',' ,.,," ,etlIIlpment.tterwashlng .lId ....ltlzlng sf\.II be per. being ,wved lit. temporerv \oClltlon. however. In suCh
<br />Ice. Once served to a_mer; Jnd1v,tdu81 mined 10 drain and air dry., cllses.conl.lnen QI wllter USed tor I(e crHm dippers
<br />food shall nOI be ~' 1I9.tn...."'(ltll b. Hot Water, Mothod. This, method of sanltlzll'lll Shall lInd scoops s"'ell nave the Waler therein ch~ lit leell
<br />I till k ed nd ISlIlll~ Ill' conSist of complete immersion lor alle.st two minutes every~ty mlnutel.
<br />u pac ag a,.., ", ,',' ,,' ',",',-, ;" y In ,Ieen hot water. at a temper.ture Of at ItlSt 170 k. Sl~. .6.lIslllllle.servl" ut_1I1 $h.1I be
<br />Mmrlllls. pOlsonoUs':l!ll~" lriDmtttrltlS,'." .,de9C', ee$ F, (7?,,~,.M, C1llt.i",..MlfOr",1f,. ~lftut. In boiling storecl.lIendled. "'" dlspenledln. sanitary manner.
<br />ltored Of used 'lIftlDl1ll1tllllllslline!'lt,' .,1 1ft, ,t, er., An lIJlPfovllit.thernlliflet, . et, !lll.tll bit ,ktplln . and """ be uSacl,lIIlly Ofl(e.
<br />11111 required arY'-'tfa(il;Wc::h '~,.~ p1ace,....r the~fllcl!it~s.for checking the SECTION JO.21. WlltllrSCIfIlIIY lInd Ice
<br />kfIs. Insec;tlcl ..mtl~ slIStI be ' .~-tMlper~tur.,., Pourilllf'or 8lll!riI'Ill hot w.ter over 1I. Water -.... Wetie'.. ,SlIfe Water Supply. Sefe
<br />fdeIItlfled. Slor. "used,ofi/Vln iuch ' .' "Washed u"'S1ls orJICluipme/lt ISfl'ohlbllelif.s . means Wllter frOlll . lllIfct WlItat I\IJlPly QlfllIlstlng of hol .nd
<br />,<and under SUCh ,itlOns lIS ''VIII not llOll' QI~IfIZlvig, excer!tln upraf.<liiblnet OJ"an llCltollTatlctOld runnlno wlIIW UIlCIIfr ~ IllaII be provided In
<br />It~food or conslllute anylitj\er hazard 10 mlln; dlshw$l\er. Wlr. baskets. /ongI or olller aJlPl'oved all food fttabllSttmenfl ......,food.1s pr.",red and
<br />, SEC:rION ,10.16. Food Tr.nlport.tlan. "equlpmen!.shallbeprovllledfor-remoVlngutensIlSfrOm where ulenslls, equIPliltlil\'lOftlll,""", ar h.ndS lire
<br />" QcWII'lll trlll1~rtlltIOll. fOOd lIlall be In gwereCl 1.,the.hP! )lWi1'fr. "',-' ' " w" Uh,ed", . with PI'a'j'~" i,' ~,~,IIn""" ",', ','".,,',' VllIIIdes"", " which
<br />.,',:,' dIlflt,' ;lnenorcomplet.lvwr.ppedor*,,', 'ktlIcICl, ' ',' ..., to, ';'," W,' .1lIr:usedlor..nlf/llllll~lIndequlpm'"'shall NiIldle onlV' , . ClI' l'IlIlIdle mellt
<br />.,,'be ,tlI'o, teet,',', ed trom comamiNllion. " Qu(", , ,IIltl," ,'. tf'"'"',, ,'lIt'i,lI t1rfift durlne usa -- """.. . tel\'lperature of lit 1If1ITit,trtllSporMel.,. , dlctby ,Itatelaw
<br />.' tatl~ Including transportation to'..... fDCIlIionIH/lt..l70 d.grees F m...._ Cl.. ,.' and .~~.ul.ti"!'5' ". ." :."'i')~' ".;". .'
<br />seNkrt 1If ClI'ItrIIlll.otlIIQth/flll, fOOd I\IaII meet ttw
<br />t" lrements of .1111$ parI relallng 10 stored food.
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