Us 13 Grill

Responsibility of Permit Holder, Person in Charge, and Conditional Employees

Code 2-201.11

When to Wash

Code 2-301.14

The sink designated only for handwashing is being used for other purposes or isn't being properly maintained.

Code 5-205.11

Packaged and Unpackaged Food-Separation, Packaging, and Segregation

Code 3-302.11

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness

Code 4-501.114

Equipment Food-Contact Surfaces and Utensils-Frequency

Code 4-602.11

Cooking and Baking Equipment

Code 4-602.12

Time/Temperature Control for Safety Food, Hot and Cold Holding

Code 3-501.16