4-602.13; Core; remove all old stickers and sticker debris from the rims of the produce washing sinks. These areas must remain free of areas that can not be cleaned or sanitized properly from the sticker residue. Non food contact surfaces must be clean to sight and touch.
5-205.11; Priority Foundation;A handwashing sink may not be used for purposes other than handwashing. Pf Remnants of broccoli in the basin of the employee handwash sink. Employee handsinks may not be used for any other purposes. Do not use handsinks to rinse/wash vegetables. CDI education.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement! Follow-Up: 11/24/2018
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
