Employee Hygiene
114358 - Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, si
Food Temperature
114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has
Pest Activity
114347, 114349, 114363 - All temporary food facilities that handle nonprepackaged food shall provide floors constructed of concrete, asphalt, tight wood, or other similar cleanable material kept in go
Food Temperature
113996, 113998, 114037, 114343, 114000, 114004 - Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, pote
Sanitation
113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b ,d), 114117, 114125(b), 114141 - Maintain all food contact surfaces, utensils and equipment, i
Food Temperature
113996, 113998, 114037, 114343, 114000, 114004 - Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, pote
Pest Activity
114347, 114349, 114363 - All temporary food facilities that handle nonprepackaged food shall provide floors constructed of concrete, asphalt, tight wood, or other similar cleanable material kept in go
Sanitation
113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b ,d), 114117, 114125(b), 114141 - Maintain all food contact surfaces, utensils and equipment, i
Employee Hygiene
114358 - Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, si