3-304.12 - In-Use Utensils, Between-Use Storage provisions (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).2-401.11A - Critical - Eating, drinking, smoking in designated areas only (Corrected on site).2-301.14E - Critical - When to wash hands, after handling soiled equipment (Corrected on site).2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge. No violation noted during this evaluation. 7-207.11B - Critical - Medicines shall be labeled and located to prevent contamination with food and food contact surfaces (Corrected on site).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.4-301.11 - Equipment capacity for cooling, heating, and holding.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 ΒΆ (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).
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