2-301.14E - Critical - When to wash hands, after handling soiled equipment (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)
Jul 17, 2008
3
Violation descriptions:
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;
4-301.11 - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.S
Restaurant representatives - add corrected or new information about WICHITA STATE -FAIRMONT TOWERS, 2221 N HILLSIDE, WICHITA, KS »