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.
6-501.11 - Physical facilities, shall be maintained in good repair
Aug 05, 2008
2-301.14E - 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: (E) After handling soiled EQUIPMENT or UTENSILS;
3-301.11B - (B) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶ (D) of this section, 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.
4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
4-601.11A - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKSshall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.