- 4-601.11C - Nonfood-contact surfaces of equipment shall be kept clean
- 4-602.11A1 - Critical - Food contact surfaces of equipment and utensils shall be cleaned between different types of raw animal foods (Corrected on site)
- 4-602.13 - Equipment cleaning frequency, nonfood-contact surfaces
- 6-501.12 - Cleaning shall be done when the least food is exposed
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Sep 03, 2008 | 4 |
- 2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge
- 2-301.14I - Critical - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under ' 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (I) After engaging in other activities that contaminate the hands. (Corrected on site)
- 3-302.11A1a - Critical - Separation raw ready to eat from other raw foods to protect from cross contamination (Corrected on site)
- 3-501.14A1 - Critical - Cooled to 70F within 2 hours--first stage process (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)
- 3-501.17A1 - Critical - Food held at 41F or less may be dated 7 days (Corrected on site)
- 4-101.11A - Critical - Materials used in construction of utensils and food contact surfaces of equipment shall be safe
- 4-301.11 - Critical - Equipment capacity for cooling, heating, and holding
- 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
- 6-301.12 - Handwashing facilities shall be provided with hand drying facilities. (Corrected on site)
- 6-501.11 - Physical facilities, shall be maintained in good repair
- 6-501.111C - If pests are found, use methods to control them
- 6-501.112 - Critical - Removal of dead or trapped pests (Corrected on site)
- 6-501.12 - Cleaning shall be done when the least food is exposed
- 7-102.11 - Critical - Working containers used for storing poisonous or toxic materials, taken from bulk containers shall be clearly and individually identified with the common name of the material. (Corrected on site)
- 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)
- 7-207.11B - Critical - Medicines shall be labeled and located to prevent contamination with food and food contact surfaces (Corrected on site)
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Jul 30, 2008 | 19 |
- 2-401.11A - Critical - Eating, drinking, smoking in designated areas only (Corrected on site)
- 3-501.17A1 - Critical - Food held at 41F or less may be dated 7 days (Corrected on site)
- 4-101.11A - Critical - Materials used in construction of utensils and food contact surfaces of equipment shall be safe (Corrected on site)
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Jun 13, 2008 | 3 |
- 2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge
- 2-301.14E - Critical - When to wash hands, after handling soiled equipment (Corrected on site)
- 3-302.11A1a - Critical - Separation raw ready to eat from other raw foods to protect from cross contamination (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
- 6-202.15A3 - Critical - Outer openings, protected from entry of pests by solid, self-closing, tight-fitting doors
- 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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May 30, 2008 | 7 |
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