- 3-302.11A2a - Critical - Separate equipment to prevent contamination from raw animal food species (meats, poultry, fish, etc.) during preprations, storage, holding and display (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)
- 4-301.11 - Critical - Equipment capacity for cooling, heating, and holding
- 6-501.12 - Cleaning shall be done when the least food is exposed
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Jul 10, 2008 | 4 |
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