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-1-02.3 Management and Personnel: Hygienic Practices. Food contamination prevention - eating, drinking, or using tobacco.
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-1-03.2 Food: Protection from Contamination after Receiving. In-use utensils - between-use storage.
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-1-04.1 Equipment, Utensils, and Linens: Design and Construction. Beverage tubing - separation.
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-1-04.3 Equipment, Utensils, and Linens: Location and Installation. Fixed equipment installation - spacing or sealing.
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-1-05.1 Water, Plumbing, and Waste: Plumbing System. Using a handwashing sink - operation and maintenance.
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-1-06.1 Physical Facilities: Design, Construction, and Installation. Floor and wall junctures - coved, and enclosed or sealed.
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-1-06.2 Physical Facilities: Numbers and Capacities. Handwashing cleanser - availability.
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-1-06.4 Physical Facilities: Maintenance and Operation. Cleaning - frequency and restrictions.
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-1-06.4 Physical Facilities: Maintenance and Operation. Repairing.
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-1-07 Poisonous or Toxic Materials: Labeling and Identification. Working containers - common name.
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Feb 9, 2012
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-1-02.3 Management and Personnel: Hygienic Practices. Food contamination prevention - eating, drinking, or using tobacco.
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-1-02.4 Management and Personnel: Supervision. Person in charge - demonstration of knowledge.
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-1-03.2 Food: Protection from Contamination after Receiving. Packaged and unpackaged food - preventing contamination by separation, pac
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-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern. Thawing - temperature and time control.
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-1-04.4 Equipment, Utensils, and Linens: Maintenance and Operation. Equipment - good repair and proper adjustment.
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-1-04.5 Equipment, Utensils, and Linens: Cleaning of Equipment and Utensils. Nonfood-contact surfaces - cleaning frequency.
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Aug 31, 2012
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Restaurant representatives - add corrected or new information about FAIRCREST LANES, 130 Faircrest Avenue SW, Canton, OH 44706.0 »