Are you on drugs?
I mean, right at this moment?
{In the United States, a license from the local health department is generally required to operate a food establishment. To reduce the risk of food-borne illness, local food codes contain certain standard requirements. These requirements will be checked by a sanitarian or health inspector during an inspection of a food establishment.
Source/Labeling. All food must be properly labeled, wholesome, safe for human consumption, and from an approved source.
Temperature. The danger zone for potentially hazardous foods is between 41°F and 140°F. Potentially hazardous foods (those capable of supporting the growth of disease-causing microorganisms) should be held at an internal temperature of 41°F or below during cold holding and 140°F or above during hot holding.
Cooking. Poultry, exotic meats, stuffed fish, and meat must be cooked to an internal temperature of 165°F or above. Pork, ground fish and meats, injected meats, and unpasteurized eggs must be cooked to an internal temperature of 155°F or above. All other potentially hazardous food (except beef roasts, for which temperature and cooking time depend on weight) are to be cooked to an internal temperature of 145°F or above.
Cooling. Potentially hazardous cooked foods should be cooled from 140°F to 41°F within four hours, using methods such as placing the food in shallow pans, ice baths, or blast chillers.
Thawing. Food should be thawed either in a refrigerated unit at 41°F or below, under cold running water, in a microwave for immediate cooking, or as part of the cooking process.
Employee Health. Food-service employees should be excluded from a food establishment if diagnosed with salmonellosis, shigellosis, E. coli infection, or hepatitis A. In addition, food-service employees should be restricted from working with exposed food; clean equipment, utensils, or linens; or unwrapped single-use items if the employee has symptoms associated with acute gastrointestinal illness, such as diarrhea, fever, vomiting, jaundice, or sore throat with a fever.
Handwashing/Gloves. Food-service employees must wash their hands and exposed portions of their arms with soap for at least twenty seconds, thoroughly rinse with clean water, and dry with a paper towel, sanitary towel, or a heated air handdrying device before starting work; after using the restroom; after touching their nose, mouth, or hair; after coughing or sneezing, after tobacco use, eating, or drinking; when switching between working with raw foods and working with ready-to-eat foods; after handling garbage, soiled tableware, or soiled kitchenware; after handling animals; and as often as necessary during work to keep them clean. They must avoid contact with exposed, ready-to-eat food with their bare hands, using only suitable utensils such as spatulas, tongs, or single-use gloves.}
Regulations Affecting Restaurants - eNotes.com