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)
6-501.12 - Cleaning shall be done when the least food is exposed
Apr 24, 2008
3-501.16A1 - (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: (1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; or
6-501.12 - (A) PHYSICAL FACILITIESshall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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