PERSONNEL
11
Training program records available.
1
3-6
*12 No evidence of communicable diseases, skin
5
3-2
infections, cuts, burns.
*13 Hands washed and clean, good hygiene practices.
4
3-4, 3-5, 4-32,
5-22, 10-15, 10-20
14
Clean work garments; hair restraints; no
1
3-4
unauthorized jewelry, watches.
FOOD EQUIPMENT AND UTENSILS
*15 Food (ice) contact surfaces are nontoxic,
3
2-5, 2-7, 4-1 thru
properly designed, constructed, installed,
4-14, 4-16, 4-17,
located, and maintained.
4-19, 4-21, 4-31,
4-34, 5-24, 5-35,
8-3
16
Nonfood contact surfaces properly designed,
1
2-27,
4-2, 4-3, 4-9,
constructed, installed, located, and maintained.
4-10,
4-13, 4-15,
4-16,
4-19, 4-20,
4-31,
4-34, 5-24,
5-35,
8-3.
17
Utensil washing facility properly designed,
2
4-10, 4-22, 4-26,
operated, maintained, and installed.
4-27, 4-29.
18
Accurate thermometers, pressure gauges, chemical
2
4-26, 4-27
test kits provided/used.
19
Utensils preflushed, scraped, soaked.
1
4-26, 4-27
20
Wash, rinse water: clean, proper temperature.
2
4-26, 4-27
*21 Sanitization rinse: clean, correct temperature,
4
2-7, 2-10, 2-11,
concentration, exposure, time, and pressure.
2-17, 2-19, 4-22,
Equipment/utensils sanitized.
4-26, 4-27, 7-2,
8-5
MD0182
A-2