4.4(F)(2)4.4(F)(2) - Warewashing sinks: Use Limitation−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
4.5(H)4.5(H) - Wet cleaning methods−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
3.2(M)(4)3.2(M)(4) - Wiping cloths - use limitation−2
3.2(C)(1)(c)3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(N)(1-5)4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
3.1(L)3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.1(J)6.1(J) - Heating, ventilating, and air conditioning system vents−2
3.2(R)(2)3.2(R)(2) - Food storage - Excluded Locations−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.7(A)4.7(A) - Clean linens.−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage−2
4.7(C)4.7(C) - Storage of Soiled Linens - Methods−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.1(EE)(2)4.1(EE)(2) - Warewashing Machines - Automatic Dispensing of Detergents and Sanitizers−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
3.4(B)3.4(B) - TCS, slacking−2
5.1(A)(1)5.1(A)(1) - Materials- Approved−2
4.4(S)(1)4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
