- 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
- 4-501.114A - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, chlorine (Corrected on site)
- 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
- 4-601.11C - Nonfood-contact surfaces of equipment shall be kept clean
- 4-602.13 - Equipment cleaning frequency, nonfood-contact surfaces
- 5-205.11B - Handwash facility not to be used or purposes other than handwashing (Corrected on site)
- 6-501.111C - Critical - If pests are found, use methods to control them
- 6-501.12 - Cleaning shall be done when the least food is exposed
- 7-201.11B - Critical - Poisonous or toxic materials shall not be stored above food, equipment, utensils, linens and single-service and single-use articles. (Corrected on site)
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Aug 08, 2008 | 9 |
- 3-301.11B - Critical - No bare hand contact with ready-to-eat foods may use utensils, deli tissue, tongs, single-use gloves, or other dispensing equipment (Corrected on site)
- 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
- 4-501.114A - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, chlorine (Corrected on site)
- 4-601.11C - Nonfood-contact surfaces of equipment shall be kept clean
- 4-602.11E4b - Equipment such as ice bins, beverage dispensers, ice makers, coffee grinders shall be cleaned at a frequency necessary to preclude accumulation of soil or mold
- 4-602.13 - Equipment cleaning frequency, nonfood-contact surfaces
- 4-702.11 - Critical - Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning (Corrected on site)
- 5-205.11B - Handwash facility not to be used or purposes other than handwashing (Corrected on site)
- 6-301.11 - Handwashing cleanser, availability (Corrected on site)
- 6-301.12 - Handwashing facilities shall be provided with hand drying facilities. (Corrected on site)
- 6-501.111C - Critical - If pests are found, use methods to control them
- 6-501.12 - Cleaning shall be done when the least food is exposed
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Jul 28, 2008 | 12 |
- 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
- 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch
- 6-301.12 - Handwashing facilities shall be provided with hand drying facilities.
- 6-501.111C - Critical - If pests are found, use methods to control them
- 6-501.12 - Cleaning shall be done when the least food is exposed
- 7-201.11A - Critical - Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils and single-use articles (Corrected on site)
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Jul 08, 2008 | 6 |
- 2-301.14E - Critical - When to wash hands, after handling soiled equipment (Corrected on site)
- 3-501.16A1 - Critical - Hot Holding: Food held at 140F or above excepts roasts cooked in accordance with time/temp requirements may be held at 130F (Corrected on site)
- 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
- 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
- 6-501.11 - Physical facilities, shall be maintained in good repair
- 6-501.14A - Intake and exhaust air ducts shall be clean
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Jun 05, 2008 | 6 |
- 3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site)
- 3-501.13 - Thawing food safely
- 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
- 4-501.114A - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, chlorine (Corrected on site)
- 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
- 5-205.15A - Critical - Plumbing system repaired according to law
- 6-301.11 - Handwashing cleanser, availability
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Jun 02, 2008 | 7 |
Restaurant representatives - add corrected or new information about DENNYS #7574, 1032 S WASHINGTON, JUNCTION CITY, KS »