019 Shell Eggs - Maintain raw shall eggs at or below 45F (113995, 113997)
032 Sanitizing - Kitchen Utensils/Food-Contact Surfaces Food-contact-surfaces/utensils shall be cleaned and sanitized each time there is a change in processing, between different raw animal products, produce and ready-to-eat foods, and at least every 4 hours (114090)
033 Backflow/Back Siphonage -The potable water supply shall be protected with a backflow or back-siphonage protection device, as required by applicable plumbing codes. (114095)
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