AG 1995 03 20 - Laserfiche WebLink

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P~ Thr~ (4) and (5) Potentially hazardous foods that were cooked or heated but were not sold, cannot be held over for sale on any subsequent days. Again, th~s limits the opportunity for temperature abuse. If they do not sell the food the same day it is prepared, they can give It away or throw it away, but the food may not $o back into refrigeration at the LFSE. (6) LFSEe, like temporary food stands, cannot.10~e. 10a~e salads containing potentially hazardous foods. So, no tuna, egg or ham salads can be prepared at the LFSE. The operator may buy commercially produced tuna, egg, h~m or other salad, hold it cold and make it into sandwiches or salads. (7) In order to Mmit raw meat preparation (a prime source of microorganisms for cross-contamination), the rule requires raw meat to come into the LFSE in a pre-portioned, ready-to-cook form. This means that hamburgers will have to be purchased pre-partied and chicken for frying will have to come in cut up and battered. (8) Allows the use of domestic equipment in the Limited Foodservice Establishment. The sink, however, must be large enough to submerge, wash, rinse and sanitize the utensils the establishment uses. (9) In response to comments, only single-service articles may be used. (10) Again, in response to comments, self-service is prohibited due to the lack of a requirement for customer handsinks. (11) The "weatherproof" roof must be able to withstand exposure to the weather without damage or loss of function but this rule does not specify the type of material. (12) Gives existing LFSEs two years to bring their floors, wails and ceilings up to the standards of the restaurant rules. Floors, wails and ceilings of LFSEs that are constructed after July 1, 1994 will have to meet the same requirements for floors, walls and ceilings as required for the food service establishments in the rules to obtain a permit. (13) Electricity, water and other ut~1~ties must rennin connected at all times that food is in the LFSE. (I4) In response to comments, artificial light is required; however, no specific amount of artificial 1/ght is stipulated. (15) Toilets for employees of the LFSE must be provided, but toilets are not required for the public. If. public toilets are available, they may be used for employees. (16) Handwashing signs are required for LFSEs Just as for restaurants. (17) Limited Foodservice EstabMshments may, but are not required to have, a can wash facility. If they do not have a can wash, they must use garbage can liners.