Q Kitchen Improves its Sanitary Rating

Basic - Bathroom door not self-closing. Employee restroom.

Basic - Build-up of grease on hood filters.

Basic - Covered waste receptacle not provided in women''s bathroom and employee restroom.

Basic - Grease accumulated under cooking equipment.

Basic - Plumbing system in disrepair. Low water pressure at HANDWASH sink in employee restroom.

Basic - Single-service articles improperly stored. Stored on hallway to restrooms where customers may have access to them.

Basic - Stored food not covered in walk-in cooler. Prepped veggies, pork, ribs,noodles, sauces , batter and chicken.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall in disrepair. By water heater .

Basic - Wall soiled with accumulated food debris. At walkin cooler.

Basic - Wall soiled with accumulated grease. Cookline.

Intermediate - Cutting board(s) stained/soiled. Cutting board in outside prep area and at cookline.

Intermediate - Hot water not provided/shut off at employee handwash sink. At employee restroom.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Walk-in cooler shelves soiled with food debris and mold like build up.

Basic - Accumulation of food debris/soil residue on handwash sink. HANDWASH sinks in dishwashing area and restrooms.

Basic - Bathroom door not self-closing. Employee restroom.

Basic - Bathroom facility not clean. Toilet in employee restroom soiled.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving units soiled throughout cookline. Fan soiled in dry storage area.

Basic - Build-up of grease on hood filters.

Basic - Build-up of grease on nonfood-contact surface. Grease build up on fryers , cardboard liners and shelving at cookline.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots.

Basic - Clean utensils or equipment stored in dirty container. Knives stored on dirty container near dishwashing area. Utensils stored in dirty cashew container by chest freezer area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils stored on top of grease trap outside.

Basic - Covered waste receptacle not provided in women's bathroom and employee restroom.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Shoes next to vinegar in dry storage area, shoes next to takeout containers in dry storage.

Basic - Equipment in poor repair. Chest freezer interior rusted. Both flip top cold holding units at cookline are not able to maintain foods at 41° F or below.

Basic - Floor tiles cracked, broken or in disrepair. At cookline. Floors not smooth and easy cleanable.

Basic - Food being prepared outside. Peeling onions. Cutting board and knife also observed outside.

Basic - Food debris accumulated on kitchen floor.

Basic - Food debris/dust/grease/soil residue on exterior of microwave.

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. At cookline coolers.

Basic - Food debris/dust/soil residue on dry storage shelves.

Basic - Food stored outside area not covered. Oyster sauce can.

Basic - Grease accumulated on kitchen floor.

Basic - Grease accumulated under cooking equipment.

Basic - Interior and exterior of microwave soiled with encrusted food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Roper cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area.

Basic - Nonfood-contact equipment in poor repair. Paint on shelving chipping in dishwashing area. Rusted shelving in dishwashing area.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For chicken. At chest freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cookline cooler

Basic - Operator does not permit customers to use bathroom. Sign on front door states that there is no bathroom for public use.

Basic - Plumbing system in disrepair. Low water pressure at HANDWASH sink in employee restroom.

Basic - Reuse of single-service articles. Reuse of tofu containers, soup base containers and soy sauce containers to store other foods.

Basic - Shelves under preparation table soiled with food debris.

Basic - Single-service articles improperly stored. Stored on hallway to restrooms where customers may have access to them.

Basic - Soil residue build-up on nonfood-contact surface. Back door heavily soiled.

Basic - Soiled dry wiping cloth in use.

Basic - Soiled reach-in cooler gaskets. A cookline coolers and freezers.

Basic - Stored food not covered in walk-in cooler. Prepped veggies, pork, ribs,noodles, sauces , batter and chicken.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Walk-in freezer shelves soiled with encrusted food debris.

Basic - Wall in disrepair. By water heater .

Basic - Wall soiled with accumulated food debris. At walkin cooler.

Basic - Wall soiled with accumulated grease. Cookline.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Shrimp at 49° F, chicken at 52° F, pork at 52° F and ribs at 63° F inside cookline cooler#1. Cooked chicken at 50° F, beef at 47° F, pork at 61° F at cookline cooler #2. Ice down. All foods must be discarded within 4 hours from leaving temperature control.

High Priority - Container of medicine improperly stored. Medicine stored on shelving at cookline above prep table and in prep area shelving by food.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings at 51° at walkin cooler, second temperature at 51° F. Held over night.

High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Wontons on steamer at 114° F. Increase heat. Must discard within 4 hours from leaving temperature control.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Food with mold-like growth. See stop sale. Soup at walkin cooler.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice containers under no temperature control at cookline held at 106° F and 114° F. Placed in walkin cooler.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over broccoli .

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef at reach in freezer at cookline.

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 fresh rodent dropping at HANDWASH sink in dishwashing area, 11 fresh rodent droppings in the dishwashing area, 8 dry rodent droppings in dishwashing area, 5 fresh rodent droppings at cookline , 2 dry rodent droppings by pot storage, 6 fresh rodent droppings by food storage shelving, 9 fresh rodent droppings by prep area in kitchen, 1 dry rodent dropping in prep area, 1 fresh rodent dropping by bag of onions, 1 fresh rodent dropping by chest freezer, 3 fresh rodent droppings on gaskets at chest freezer in cookline area, 15 fresh rodent droppings above ROPER refrigerator at cookline, 50 fresh rodent droppings in hallway to restrooms, and 5 fresh rodent droppings by water heater

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

High Priority - Toxic substance/chemical stored by or with food. Super glue stored by food.

Intermediate - Accumulation of food debris/grease on food-contact surface. On sugar container scoop.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Cutting board(s) stained/soiled. Cutting board in outside prep area and at cookline.

Intermediate - Encrusted, soiled material on slicer.

Intermediate - Hot water not provided/shut off at employee handwash sink. At employee restroom.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline coolers and chest freezer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area.

Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cooked chicken at 73° F at cookline cooler .

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked Pork at walkin cooler.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Soil residue in food storage containers. Salt , sugar and msg containers.

Intermediate - Walk-in cooler shelves soiled with food debris and mold like build up.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta/noodles, rice, chicken, pork in walk in cooler. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice 63f. Corrective action action taken : time marked and discard at 1 pm. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Raw shrimp and fish over cooked rice in walk in cooler. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cut onions in walk in cooler. **Corrected On-Site**

Basic - Soil residue and food debris build-up on nonfood-contact surface. And rusted walk in cooler shelves.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves on cookline.

Basic - Grease accumulated under cooking equipment.

Basic - Hood soiled with accumulated grease.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in walk in coole.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, shelf on cookline.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed residue build-up on nonfood-contact surface, shelving in dry storage.

Critical - Handwash sink not accessible for employee use at all times, tray. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food, tray of beef and chicken thawing on top of reach in cooler, over vegetables.

Critical - Observed raw animal food stored over ready-to-eat food eggs over cream cheesebin reach in cooler.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, putting vegetables in walk. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Observed build-up of grease on nonfood-contact surface, hoods.

Critical - Observed bathroom facility not clean, employee.

Observed grease accumulated under cooking equipment, cookline.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable on reach in freezer.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, Leader reach in cooler #1. This violation must be corrected by : 09/01/11.Repeat Violation. Cooler not working however no PHF in cooler at time of callback.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable on reach in freezer.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface, hoods.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pork, pasta, shrimp and chicken, Leader reach in cooler. All food 53 degrees.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggrolls, eggs and chicken. All food between 53 and 56 degrees.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, Leader reach in cooler #1. This violation must be corrected by : 09/01/11.Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, roper reach in cooler.This violation must be corrected by : 09/01/11.

Critical - Observed raw animal food stored over ready-to-eat food, raw chicken over sauce in walk in cooler.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Bagging fried shrimp. Corrected On Site.

Observed equipment in poor repair reach in freezer rusty.

Observed cutting board grooved/pitted and no longer cleanable on reach in freezer.

Observed a nonfood-grade towel used in covering rice.

Observed nonfood-grade containers used for food storage, shopping bags in freezer.Repeat Violation.

Critical - Observed encrusted, soiled material on slicer.Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, throughout kitchen.Repeat Violation.

Observed build-up of grease on nonfood-contact surface, hoods.Repeat Violation.

Observed residue build-up on nonfood-contact surface on all reach in cooler handles and doors.

Critical - Observed handwash sink used for purposes other than handwashing, bolcked by towels and lid, kitchen.

Critical - Hand wash sink lacking proper hand drying provisions, employee restroom.

Critical - Hand wash sink lacking proper hand drying provisions, restroom.

No Violations Were Observed

Critical - Observed dented/rusted cans quail eggs. Corrected On Site. Management volutarily discarded.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Working containers of food removed from original container not identified by common name, corn starch.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pork, beef, chicken and shrimp. Corrected On Site. Management volutarily discarded.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler #1 on cookline.This violation must be corrected by : 05/03/2011.

Critical - No conspicuously located thermometer in holding unit in any unit.

Critical - Observed raw animal food stored over ready-to-eat food, eggs over sauce in reach in cooler.

Critical - Observed food stored on floor, chicken. Corrected On Site.

Observed nonfood-grade containers used for food storage, to go bags in reach in freezer.

Observed nonfood-grade containers used for food storage, newspaper.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Corrected On Site.

Critical - Observed soil residue in storage containers, corn starch.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, throughout kitchen.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, reach in cooler lids, throughout.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls, tongsbon cookline in dirty can.

Observed single-service items stored on floor in hallway.

Observed reuse of single-service articles, tin cans.

Critical - Handwash sink not accessible for employee use at all times, blocked by boxes. Corrected On Site.

Observed grease accumulated under cooking equipment.

Observed attached equipment soiled with accumulated grease, hood filters.

Observed personal care item stored with food, dry storage.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed in reachin freezer

Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken over produce in walkin cooler, then operator moved raw chicken over fried rice. and raw shell eggs over ready to eat in reachin cooler, and raw chicken mixed with ready to eat in reachin flip top freezer

Observed ripped/worn tin foil used as shelf cover.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed interior of microwave soiled.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Observed build-up of grease on nonfood-contact surface. observed on hood filters

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed food stored on floor.

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Observed improper vertical separation of raw animal foods in reachin cooler

Critical - Observed interior of microwave soiled.

Observed nonfood-grade containers used for food storage.

Critical - Observed raw animal food stored over cooked food.

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Observed ripped/worn tin foil used as shelf cover.

Observed single-use containers (boxes and/or cans) reused for the storage of food.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

Critical - (A) FOOD shall be protected from cross contamination by: (6) Protecting FOOD containers that are received PACKAGED together in a case or overwrap from cuts when the case or overwrap is opened;

Critical - At the end of each period of operation, all foods and supplies shall be stored in the theme park's commissary or at an approved fixed food service establishment within the park.

Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or (2) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.

Critical - Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.

Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors.

Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.

Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.

Critical - Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls and ceilings; (2) Closed, tight-fitting windows; and (3) Solid self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a FOOD ESTABLISHMENT opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the FOOD ESTABLISHMENT; and (3) Restricted so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) ...(16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Preset Tableware. If TABLEWARE is preset: (A) It shall be protected from contamination by being wrapped, covered, or inverted; (B) Exposed, unused settings shall be removed when a CONSUMER is seated; or (C) Exposed, unused settings shall be cleaned and SANITIZED before further use if the settings are not removed when a CONSUMER is seated.

Critical - Storage or Display of FOOD in Contact with Water or Ice. (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its PACKAGING, wrapping, or container or its positioning in the ice or water. (B) Except as specified in Paragraphs (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw chicken and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.

Critical - The emergency lighting system shall be arranged to provide the required illumination automatically.

Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.

Critical - Unused Openings - Unused openings in boxes or housings shall be effectively closed to afford protection substantially equivalent to the wall of the equipment.

Using Dressing Rooms and Lockers. (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.

Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.