- 2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge
- 2-401.11A - Critical - Eating, drinking, smoking in designated areas only (Corrected on site)
- 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)
- 3-302.11A1b - Critical - Separation raw from cooked ready to eat to protect from cross contamination (Corrected on site)
- 3-304.15 - Gloves, Use Limitation
- 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)
- 4-301.11 - Equipment capacity for cooling, heating, and holding (Corrected on site)
- 4-501.114A - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, chlorine (Corrected on site)
- 5-205.15B - Plumbing system maintained in good repair
- 6-202.11A - Light bulb protective shielding
- 6-501.11 - Physical facilities, shall be maintained in good repair
- 6-501.112 - Critical - Removal of dead or trapped pests
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Aug 19, 2008 | 13 |
- 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)
- 2-401.11A - Critical - Eating, drinking, smoking in designated areas only (Corrected on site)
- 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)
- 3-304.15 - Gloves, Use Limitation
- 3-305.12I - Under others sources of contamination--prohibited for food stroage
- 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)
- 3-501.17B1 - Critical - Food thawed dated and consumed within 24 hours (Corrected on site)
- 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)
- 4-602.11A5 - Critical - Food contact surfaces of equipment and utensils shall be cleaned anytime when contamination occurs (Corrected on site)
- 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
- 5-205.15B - Critical - Plumbing system maintained in good repair
- 6-202.15A3 - Critical - Outer openings, protected from entry of pests by solid, self-closing, tight-fitting doors
- 6-301.11 - Handwashing cleanser, availability
- 6-501.111C - Critical - If pests are found, use methods to control them
- 6-501.112 - Critical - Removal of dead or trapped pests
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Aug 05, 2008 | 18 |
Restaurant representatives - add corrected or new information about PUMPERNICK'S RESTAURANT, 3820 W 95TH ST, LEAWOOD, KS »