Country Cupboard

Eating, Drinking, or Using Tobacco

Code 2-401.11

Cleaning Procedure

Code 2-301.12

When to Wash

Code 2-301.14

Hand Drying Provision

Code 6-301.12

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

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

Code 3-501.16

The restaurant does not have a staff member who has passed a certified food safety management exam.

Code 2-102.12