KARABAGH MEAT MARKET

Potentially hazardous foods shall be held at or below 41 to 45 degrees F or at or above 135 degrees F. Potentially hazardous foods that have been removed from holding temperatures for preparation shall be returned to approved holding temperatures within two hours.

All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. Gloves shall be worn if an employee has artificial nails, nail polish, or fingernails that are not clean and neatly trimmed.

All utensils and equipment shall be fully operative and in good repair.

Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with adequate sanitizer.

Testing equipment and materials shall be provided to measure the applicable sanitization method.

Walls/ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers.