FOOD EQUIPMENT AND UTENSILS (cont)
22
Wiping cloths: clean, restricted in use, stored
1
4-23
in sanitizing solution.
*23 Food contact surfaces of equipment, utensils:
3
2-7, 2-10, 2-11,
clean sanitized between uses, free
2-19, 4-22, 4-26,
of abrasives/detergents.
4-27, 7-2, 7-14,
8-5, 10-23
24
Nonfood contact surfaces of equipment
1
4-22, 7-11, 7-14
and utensils clean.
25
Proper storage, handling of clean, sanitized
1
2-37, 3-4, 4-28,
equipment and utensils.
4-30 thru 4-33,
6-7, 6-23, 7-13
26
Single-service items not reused, properly
1
4-6, 4-8, 4-32,
stored, and dispensed.
4-33, 7-3, 8-4
WATER
*27 Safe approved sources, adequate hot and cold
4
4-26, 4-27, 5-1
water, adequate pressure.
thru 5-7, 5-23,
5-24, 7-6, 7-13,
8-5, 10-19
SEWAGE
*28 Adequate sewage and liquid waste disposal.
4
5-8,5-24,7-7,7-8,
7-14,8-6
PLUMBING
29
Installed, maintained properly.
1
2-25,5-9,5-12
thru 5-14,6-16,
7-7
*30 No cross-connection, potential back siphonage,
3
2-7, 5-10, 5-11,
backflow.
5-13, 6-5
MD0182
A-3