4.4(E)4.4(E) - Warewashing machines: Manufacturer's Operating Instructions−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2
6.1(M)6.1(M) - Outer Openings - Protected−2
3.5(C)(2)(e)3.5(C)(2)(e) - Food Labeling - Allergens−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.2(E)2.2(E) - III. Preventing Contamination by Hands - Hands and Arms - Hand Antiseptics−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2
2.4(B)(1)2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
7.1(B)7.1(B) - X. Chemical - Restriction - Presence and Use−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(I)(1)3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−2
4.5(B)(4)(b)4.5(B)(4)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−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
4.1(EE)(1)4.1(EE)(1) - Warewashing Machines - Automatic Dispensing of Detergents and Sanitizers−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
VR 8VR 8 -−2
4.1(C)(1-4)4.1(C)(1-4) - Food Contact Surfaces Cleanability−2
3701-21-223701-21-22 - Food Choking Standards−2
4.8(F)4.8(F) - Storage - Excluded Locations−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.4(N)(1-5)4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria−2
4.6(C)(2)4.6(C)(2) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
6.4(K)6.4(K) - Controlling Pests−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2
6.4(A)6.4(A) - Repairing−2
4.4(F)(2)4.4(F)(2) - Warewashing sinks: Use Limitation−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
2.4(B)(2)(a)2.4(B)(2)(a) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
2.4(C)(15)2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties−2
3.2(C)(1)(c)3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
2.4(C)(7)2.4(C)(7) - IV. Demonstration of Knowledge - Person in charge - duties−2
2.4(C)(3)2.4(C)(3) - IV. Demonstration of Knowledge - Person in charge - duties−2
3.2(N)(1)3.2(N)(1) - VII. Protection from Contamination - Gloves - Use Limitation−2
2.4(C)(4)2.4(C)(4) - IV. Demonstration of Knowledge - Person in charge - duties−2
4.1(H)4.1(H) - Nonfood Contact Surfaces - Cleanability−2
4.4(S)(1)4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations−2
