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Facility: Hong Kong Restaurant
Address: 3556 N. G St., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 1.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 7-09-2021: Good (Total Points: 1.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-09-2021 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 0.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



NOTE: No dented cans observed today, owner states they were thrown away. If dented cans / other damaged food items are held in the future for 'vendor credit', ensure they are stored in a clearly marked area away from other food storage areas so as to prevent potential cross contamination, and to prevent accidental use of damaged items by employees in the kitchen. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-09-2021 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 1.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method.
Observed dish machine is still not repaired regarding proper sanitizer strength dispensing, two compartment sink set up with 100 PPM chlorine still being used while dish machine repair is scheduled (estimating getting dish machine repaired by the end of July). Ensure dish machine is properly repaired such that the final mechanical chlorine sanitizing cycle is consistently measuring at a minimum of 50 PPM chlorine. Continue to use the 2 compartment sink to immerse washed racks of dishes in the manual 100 PPM chlorine solution for at least 30 seconds until such time as the dish machine is properly functioning and sanitizing correctly. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-09-2021 The 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. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 0.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
NOTE: Prior noted damaged area of wall has been painted to seal porous areas, improved from last inspection. Continue to work on reducing / repairing remaining rough edges and small gouged areas in adjacent dry wall, to make future cleaning of areas near dish storage and wash areas easier. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-09-2021 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 0.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. NOTE: proof provided that Food Safety Manager class has been signed up for. After completing the class, please provide a copy of the Food Manager Certificate to FoodProgram@countyofmerced,com within 60 days (by 9/8/21). Please include your Facility ID number with the email (FA 5281). 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 7-01-2021: Unsatisfactory - reinspection required (Total Points: 19.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-01-2021 The 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. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 1.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
Observed damage to the wall finish particularly along the door jamb that is between the 'cook line' two compartment sink and the adjacent room where racks of cooking utensils / pans and similar are stored. Some gouges in the wall behind the storage racks as well. Repair to the required commercial grade standard. Ensure all surfaces in and around food preparation and storage areas including areas where dishes are stored, are smooth, easily cleanable, non porous, and meet a commercial grade standard. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-01-2021 Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)

No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)

Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)

Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
1.00 Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.

Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.

Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.

Observed lack of a handwashing reminder sign being posted in each restroom. Provide the required signs. Failure to post a handwashing sign in each toilet room. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-01-2021 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 1.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
(1) Observed back door propped open with a small wedge, no active deliveries in progress, no screen door, no air curtain. Cease this practice. Ensure facility is maintained in such a way so as to consistently exclude vermin, including flies.

(2) Observed lack of a designated location for the storage of employee personal items. Provide a distinct and separate designated area away from food storage areas for employee belonging storage.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-01-2021 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 1.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



Observed at least three large dented cans of water chestnuts on the shelving units in the dry and canned good storage room. Remove. Store food only in undamaged containers, in a manner so as to protect it from the possibility of adulteration or contamination. Cans removed, to be stored in a marked area ("RGD" or "damage returns") to be sent back as vendor returns. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-01-2021 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 1.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
(1) Observed intermingling of personal and other non food items in the canned food and dry goods storage room. Cease this practice. Separate the storage of food and non food items so as to protect food and food contact surfaces from potential contamination. If space constraints prevent the complete separation of food and non food items on storage on separate racks, food and food contact surfaces must always be stored above non-food items to minimize contamination potential.

(2) Observed open container of tea next to the hot water dispensing unit that was uncovered / not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination.

(3) Observed pan of multiple containers of condiments and spices near the cook line area that were not actively being used, that were uncovered / not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. Tray covered with plastic wrap. Corrected during inspection.

(4) Observed multiple square - type and squeeze bottle type condiments on the edge of the hood above the cook line that do not all have lids, debris buildup on exterior of containers also. Cover all food items, including spices and condiments that are not actively being used so as to protect them from potential contamination. Increase the cleaning frequency of the exterior of containers used to hold condiments and spices, especially when stored above food preparation areas.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-01-2021 All poisonous substances, detergents, bleaches, and cleaning compounds shall be properly labeled and stored separate from food, utensils, packing material, and food-contact surfaces. (114254, 114254.1, 114254.2) 1.00 All poisonous substances, detergents, bleaches, cleaning compounds, and all other injurious or poisonous materials shall be stored and used only in a manner that is not likely to cause contamination or adulteration of food, food contact surfaces, utensils, or packaging materials. Poisonous or toxic materials shall be stored or displayed so they cannot contaminate food, equipment, utensils, linens, and single-use articles by separating the poisonous or toxic materials by spacing or partitioning and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-use articles. Equipment and utensil cleaners and sanitizers may be stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-use articles.

Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, utensils, and linen.

Only those insecticides, rodenticides and other pesticides that are specifically approved for use in a food facility may be used. The use shall be in accordance with manufacturer's instructions.
Observed household type gallon jug of insect spray with a trigger 'wand' wrapped up into the soda syrup box feed lines to the soda fountain, which could result in potential contamination of food products or food prep surfaces. Relocate all chemicals/ non food items so that they are stored in a distinctly separate area below and away from all food products and food prep surfaces, in such a way so as to eliminate potential contamination. Operator did state soda fountain was not currently in use, they are waiting for vendor to repair the machine. Insect spray was immediately removed / relocated. Corrected during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-01-2021 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 1.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) Observed build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator. Improve cleaning frequency so as to prevent a visible buildup of dust debris.

(2) Observed dirt, grime, and / or food particle buildup on and around the handles of the two door True freezer unit. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-01-2021 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 1.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
(1) Observed multiple small unfinished wooden shelves in the walk in cooler being used for food storage. Cease this practice. Remove unfinished wood shelves. All surfaces that are used for food preparation or storage must be smooth, easily cleanable, non porous, and meet a commercial grade standard. Absorptive surfaces, such as unpainted raw wood, are not approved.

(2) Observed bin door on ice machine is broken, hinges do no work, duct tape pieces on edge of lid. Properly repair the ice machine to meet the original commercial grade design / standard. Duct tape is not an approved surface for food facility / equipment repairs. Discard all potentially contaminated ice. Do not use the ice machine for beverage ice until properly repaired. You may purchase and use properly labeled commercially bagged ice while the ice bin is properly repaired.

(3) Observed significant grease and food residue buildup in the bottom of the oven unit located at the far end of the cook line near the two compartment sink. Debris buildup is significant so as to pose a possible fire danger. Increase cleaning frequency and improve cleaning methods so as to prevent the accumulation of visible and potentially flammable residue.

(4) Observed commercial grade microwave with significant debris accumulation, broken knob repaired with duct tape, and similar. Remove or replace this unit, as it no longer meets the original commercial grade standard.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-01-2021 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 sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 1.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
Observed chlorine solution in rag bucket near handwash sink in kitchen reading approximately 10 PPM chlorine instead of the required 100 PPM chlorine for manual sanitizing applications. Remix the solution for the rag bucket to the correct strength. Test the rag bucket solutions at a sufficient frequency so as to ensure rags are being stored in the proper strength sanitizer solution. Discard and remix rag bucket sanitizer solution whenever solution becomes permeated with particulate matter or when chlorine solution strength drops below 100 PPM. Failure to maintain proper concentration of sanitizing solution used for cleaning cloths. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-01-2021 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 7.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. (1) Observed lack of sanitizer of sufficient strength on dishes, measured at approximately 10 PPM in the dish machine after multiple checks. Instructed employee in manual sanitizing techniques (mixing of large square sink of 100 PPM chlorine solution, to 'dunk' racks of dishes into the chlorine solution for a minimum of 30 seconds after being run thru the dish machine, then allow sanitized dishes to air dry). Perform manual sanitization of all dishes at this location at the prescribed ppm (100 PPM chlorine for *manual* application) for the sanitization method in use until the dish machine is properly repaired / dispensing sanitizer at the correct strength (50 PPM chlorine for *mechanical* application). Use the correct test strips for the chemical sanitizer being used. Check the sanitizer strength at a sufficient frequency to ensure consistent sanitization of all food contact surfaces in this location.

(2) Observed two cleavers being stored beside the microwave in worn cardboard and duct tape sleeves. Cease this practice. Remove cardboard sleeves from facility, cardboard is not an approved utensil storage surface. Do not store food contact items in contact with surfaces or in ways that can lead to potential contamination. All utensil storage surfaces need to be smooth, cleanable, non porous, and meet a commercial grade standard.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-01-2021 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 3.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. Observed lack of proof that a current employee of this establishment holds a Food Safety Manager Class certificate that is no more than five years old. Maintain a copy of the original certificate for at least one current employee at the facility location. The food managers certificate that is earned by the employee or owner may be used at only one location. Obtain a certificate from an American National Standards Institute approved food handling/food safety examination; if no one holds a current food safety certificate, obtain one within 60 days. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS