- 2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge
- 2-301.14D - Critical - When to wash hands, after coughing, sneezing, eating, drinking, using tobacco (Corrected on site)
- 3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site)
- 3-302.12 - Working food storage containers shall be identified wit the common name of the food provisions
- 3-304.11A - Critical - Food Contact Equipement and Utensils--must be clean and sanitized
- 3-304.12 - In-Use Utensils, Between-Use Storage provisions (Corrected on site)
- 3-304.14 - Proper storage of wet & dry wiping cloths used for wiping food spills.
- 3-305.11A1 - Clean, dry location
- 3-305.11A2 - Not exposed to splash, dust or other contamination (Corrected on site)
- 3-501.13 - Thawing food safely
- 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)
- 3-501.16A2b - 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: (b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT, and (ii) On or before September 1, 2009, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less. (Corrected on site)
- 3-501.19A1a - Critical - Time as a Control: Food must be marked with time removed from temperature control
- 4-501.14B - Warewashing equipment shall be cleaned throughout the day as necessary
- 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch
- 4-601.11C - Nonfood-contact surfaces of equipment shall be kept clean
- 4-602.13 - Equipment cleaning frequency, nonfood-contact surfaces
- 4-702.11 - Critical - Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning (Corrected on site)
- 5-205.11B - Handwash facility not to be used or purposes other than handwashing (Corrected on site)
- 6-202.11A - Light bulb protective shielding
- 6-202.13 - Design and installation of insect control devices.
- 6-202.15D1 - Critical - Outer openings, protected from entry of pests by 16 mesh to the inch screens (Corrected on site)
- 6-501.11 - Physical facilities, shall be maintained in good repair
- 6-501.111C - Critical - If pests are found, use methods to control them
- 6-501.12 - Cleaning shall be done when the least food is exposed
- 6-501.14B - Ventilation systems if vented outside may not create a health hazard or unlawful discharge
- 7-102.11 - Critical - Working containers used for storing poisonous or toxic materials, taken from bulk containers shall be clearly and individually identified with the common name of the material.
- 7-201.11B - Critical - Poisonous or toxic materials shall not be stored above food, equipment, utensils, linens and single-service and single-use articles. (Corrected on site)
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Restaurant representatives - add corrected or new information about BEIJING CHINESE RESTAURANT, 1905 W CENTRAL, EL DORADO, KS »