- 2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge
- 2-301.14F - Critical - When to wash hands, during food preparation
- 2-301.14G - Critical - When to wash hands, when switching between raw and ready to eat food
- 4-302.14 - Sanitizing solution, testing devices required
- 5-203.11A - Critical - At least one handwashing facility must be present for use
- 5-205.15B - Critical - Plumbing system maintained in good repair (Corrected on site)
- 5-402.13 - Critical - Mobile sewage conveyed through approved system
- 6-202.15A3 - Critical - Outer openings, protected from entry of pests by solid, self-closing, tight-fitting doors (Corrected on site)
- 6-501.111C - Critical - If pests are found, use methods to control them
- 6-501.112 - Critical - Removal of dead or trapped pests
- 6-501.12 - Cleaning shall be done when the least food is exposed
- 8-404.11 - Ceasing operations and reporting; a licensee shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard exists
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May 14, 2008 | 12 |
- 2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge
- 2-301.14F - Critical - When to wash hands, during food preparation (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 (Corrected on site)
- 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)
- 4-302.12 - Food temperature measuring devices, availability
- 4-302.14 - Sanitizing solution, testing devices required
- 5-203.11A - Critical - At least one handwashing facility must be present for use
- 5-205.15B - Critical - Plumbing system maintained in good repair (Corrected on site)
- 5-402.13 - Critical - Mobile sewage conveyed through approved system
- 6-501.11 - Physical facilities, shall be maintained in good repair
- 6-501.12 - Cleaning shall be done when the least food is exposed
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Apr 24, 2008 | 14 |
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