2-401.11 Store employee food in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles/one employee preping cheese on the table for personal items//COS 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food/label all containers with sauces. 3-305.11 Store food at least 6 inches above the floor/boxes with frozen chicken on the floor in the WI freezer, boxes with sauce on the floor in dry storage. 3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright/scoop in the ice with handle on the ice/COS 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine/wiping cloth on the table in the service area. 5-501.113 Keep dumpster closed/lids opened. 5-501.116 Clean dumpster area.
4-302.12 Provide appropriate, readily accessible thermometer for verifying food temperatures. 6-501.14 Clean ventilation hood filters and system to remove excessive buildup of grease on edges.
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