3.2(Y)3.2(Y) - Miscellaneous Sources of Contamination−2
3.2(M)(2)(b)3.2(M)(2)(b) - Wiping cloths - use limitation−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2
4.4(F)(2)4.4(F)(2) - Warewashing sinks: Use Limitation−2
4.4(E)4.4(E) - Warewashing machines: Manufacturer's Operating Instructions−2
3.2(M)(5)3.2(M)(5) - Wiping cloths - use limitation−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
2.4(C)(3)2.4(C)(3) - IV. Demonstration of Knowledge - Person in charge - duties−2
3.2(R)(2)3.2(R)(2) - Food storage - Excluded Locations−2
6.0(A)(1)(a)6.0(A)(1)(a) - Indoor areas - surface characteristics−2
6.3(D)6.3(D) - Distressed Merchandise: Segregation and Location−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash−2
4.5(J)4.5(J) - Rinsing procedures−2
4.5(H)4.5(H) - Wet cleaning methods−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
6.4(F)6.4(F) - Drying Mops−2
4.2(B)(3)4.2(B)(3) - Manual Warewashing - Sink Compartment Requirements−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
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.2(A)2.2(A) - III. Preventing Contamination by Hands - Hands and Arms - Clean Condition−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(B)(1)2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
2.4(B)(2)(k)2.4(B)(2)(k) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(E)6.4(E) - Cleaning Maintenance Tools- Preventing Contamination−2
2.2(D)2.2(D) - III. Preventing Contamination by Hands - Hands and arms - Where to Wash−2
4.4(B)4.4(B) - Cutting surfaces.−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
3.2(C)(1)(c)3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
33 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented−2
4.1(AA)4.1(AA) - Warewashing Machine - Data Plate Operating Specifications−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2
6.4(A)6.4(A) - Repairing−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
4.0(J)4.0(J) - Single-Service and Single-Use Articles - Characteristics−2
3701-21-273701-21-27 - Embargo of Food, FSO−2
4.8(F)4.8(F) - Storage - Excluded Locations−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
2.3(D)2.3(D) - Hair restraints, effectiveness−2
