3-603.11 - Critical - (A) Except as specified in ¶ 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under ¶ 3-801.11(C), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EATform or as an ingredient in another READY-TO-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in ¶¶(B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.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 ¶ (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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