Regulatory Code Quick Reference

Item #

Part

TFER Regulation Code

TFER Quick Reference

Priority Items

228.75(d)(1)(A)

Cooling -- within 2 hours, 135-70°F

228.75(d)(1)(B)

Cooling -- total 6 hours, 135-41°F

228.75(d)(2)

Cooling -- ingredients from ambient within 4 hours to 41°F

228.75(d)(3)

Food received cooled within 4 hours to 41°F

228.75(d)(4)

Raw shelled eggs immediately placed at 41°F

228.77(4)(B)(v)

Cook-Chill or Sous Vide. Sealed package/bag cooled to 41°F

228.71(d)(2)

Non-continuous cooking process immediately cooled after initial heating

228.75(f)(1)(B)

Cold Hold (41°F/45°F or below)

228.75(f)(2)

Eggs not treated to destroy Salmonellae stored in refrigerator maintains an ambient air temperature 7°C (45°F) or less.

228.77(4)(B)(v)(I)

Cold Hold (41°F/45°F or below)--Cook-Chill or Sous Vide (30 Day)

228.77(4)(B)(v)(II)

Cold Hold (41°F/45°F or below)--Cook-Chill or Sous Vide (7 Day)

228.77(4)(B)(v)(III)

Cold Hold (41°F/45°F or below)--Cook-Chill or Sous Vide--frozen

228.71(d)(3)

Cold Hold (41°F/45°F or below)--non-continuous cooking

228.106(k)(1)(A)

Machine vending--Cold Hold (41°F/45°F or below) criteria

228.106(k)(2)(A)

Machine vending--automatic shut off-- Cold Hold (41°F/45°F or below)

228.75(f)(1)(A)

Hot Hold (135°F or higher)

228.77(4)(B)(iv)

COOK-CHILL/SOUS VIDE. Sealed

228.71(d)(5)

NON-CONTINUOUS COOKING. Hot Hold (135°F or higher)

228.106(k)(2)(B)

Vending Machine. Hot Hold (135°F or higher)

228.71(a)(1)(A)(i)

Raw eggs prepared for immediate service cooked to 145°F for 15 seconds

228.71(a)(1)(B)

Is Comminuted meats (tenderized, injected) cooked to 68°C (155°F) for 15 seconds

228.71(a)(2)(B)

Pork roasts and beef roasts cooked to 130°F for 112 minutes or according to oven parameters per chart

228.71(a)(1)(C)

Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165°F for 15 seconds

228.71(a)(3)(C)

Is whole-muscle, intact beef steaks cooked to surface temperature of 145°F on top and bottom

228.71(a)(1)(A)(ii)

Are all other raw animal foods (such as seafood, pork) cooked to 145°F for 15 seconds

228.71(b)(3)

Microwave cooking criteria (heated to 165°F)

228.71(d)(1)

Non-continuous cooking process > 60 minute duration

228.71(d)(4)

Non-continuous cooking process -- time/temperature requirements

228.77(4)(B)(ii)

Cook-Chill or Sous Vide process -- cooking time/temperature requirements

228.71(c)

Fruits, vegetables or other plant based foods cooked to a minimum of 135°F for hot holding

228.223(d)(3)

OUTFITTER OPERATION-- onsite cook and serve requirements

228.73(a)

Rapidly reheat 165°F for hot holding

228.73(b)

Reheat 165°F--microwave

228.73(c)

Commercially processed ready-to-eat (RTE) food reheat 135°F or above

Proper Cooling

Time and

Temperature

Proper Cold

Holding

temperature(41°F

/45°F)

Proper Hot

Holding

temperature(135°

Proper Cooking

Time and

Temperature

Proper Reheating

Procedure for Hot

Holding

Regulatory Code Quick Reference

Item #

Part

TFER Regulation Code

TFER Quick Reference

228.73(d)

Reheat from 41°F to 165°F within 2 hours and/or Commercially processed RTE foods reheated from 41°F to 135°F within 2

hours?

228.73(e)

Roasts reheat for hot holding

228.75(i)(1)

Written procedures shall be prepared in advance, maintained in the establishment

228.75(i)(2)

Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded

228.75(i)(3)

Maximum 6 hours, initial 41°F, may not exceed 70°F within 6 hours

228.75(h)(1)(A)

Discarded if exceed either temperature and time combinations

228.75(h)(1)(B)

Discarded if in a container or package that does not bear a date or day

228.75(h)(1)(C)

Discarded if appropriately marked with a date or day that exceeds a temperature and time combination

228.75(h)(2)

Dispensed through a vending machine, discarded if it exceeds a temperature and time combination

228.77(2)(D)

Shelf life no more than 30 days from packaging to consumption

228.224(d)(5)

OUTFITTER OPERATION, TCS complex preparation, served within the first 24 hours excursion departure time

228.225(d)

Self-Service Food Market, discard TCS if date mark exceeds the time limit or does not bear an expiration date

228.61

Food safe, good condition, unadulterated, and honestly presented

228.62(a)(1)

Food obtained from sources that comply with applicable laws

228.62(a)(2)

Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a establishment

228.174(k)

No living or sleeping quarters may be used for conducting establishment operations

228.62(a)(3)

Packaged food shall be labeled as specified in law

228.62(b)

Food hermetically sealed shall be obtained from food processing plant regulated by the regulatory agency

228.62(c)

Fluid milk and milk products shall be obtained from sources that comply with Grade A standards

228.63(f)

Ice use as food or cooling medium shall be made from drinking water

228.222(a)(1)

TEMPORARY, Foods not prepared on site, require preparation, or cooking prepared at licensed establishment

228.222(c)

TEMPORARY, Ice consumed or contacts food shall have been made under rules (pertaining to Food).

228.223(c)

B&B, Food shall be obtained from approved sources

228.224(b)

OUTFITTER, Food supplies, ice, shall be obtained from approved sources

228.224(d)(2)

OUTFITTER, commercially prepackaged or packaged ready to eat food no cooking may be served

228.62(d)(1)(A)

Fish that are received for sale or service shall be commercially and legally caught or harvested

228.62(d)(1)(B)

Fish that are received for sale or service shall be approved for sale or service

228.72(a)(1)(A)

Parasite destruction, shall be frozen and stored at a temperature of -4°F or below for (7 days) in a freezer

228.72(a)(1)(B)

Parasite destruction, shall be frozen at -31°F or below and stored -31°F for 15 hours

228.72(a)(1)(C)

Parasite destruction, shall be frozen at -31°F or below and stored -4°F or below for minimum of 24 hours

228.63(g)

Pre-packaged juice shall be obtained pasteurized or otherwise treated to attain a 5-log reduction

228.63(c)

Eggs received clean and sound and may not exceed the restricted egg tolerances for U.S. Consumer Grade B

228.63(d)(1)

Eggs pasteurized shall be obtained pasteurized

228.66(c)

Pasteurized eggs or egg products shall be substituted for raw shell eggs in prep of foods that are not cooked

228.63(d)(2)

Fluid, dry, and milk products shall be obtained pasteurized & comply grade A standards as specified in law

228.63(d)(3)

Frozen milk products, as ice cream, shall be obtained pasteurized

Food and Ice

obtained from

Approved

Source; Food in

Good Condition,

Safe, and

Unadulterated

Time as a Public

Health Control;

Procedures &

Records

Proper Reheating

Procedure for Hot

Holding

Regulatory Code Quick Reference

Item #

Part

TFER Regulation Code

TFER Quick Reference

228.63(d)(4)

Cheese shall be obtained pasteurized unless alternative procedures to pasteurization are specified

228.77(5)(A)

Cheese packaged in establishment using ROP method shall limit the cheeses packaged

228.62(f)(1)

Wild mushrooms species picked in the wild shall not be offered for sale or service by a establishment

228.62(g)

Exotic animals approved by regulatory authority

228.62(g)(2)

Game animals approved by regulatory authority

228.62(e )

Molluscan shellfish from an approved source (NSSP listed sources)

228.62(d)(2)

Molluscan shellfish that are recreationally caught may not be received for sale or service

228.69(c)

TCS food dispensed through a vending machine shall be in original container

228.63(a)(1)

Specifications for Receiving temperature at 41°F or less

228.63(a)(3)

Raw shell eggs received at 45°F or less

228.63(a)(4)

Grade A Milk received at 45°F or less

228.63(a)(5)

Molluscan shellfish received at 45°F or less

228.63(a)(6)

Cooked TCS foods received at 135°F or less

228.63(a)(7)

A food labeled frozen and shipped frozen shall be received frozen

228.63(a)(8)

Upon receipt, TCS food shall be free of evidence of previous temperature abuse, such as but not limited to odors, ice crystals,

frost or discoloration.

228.106(k)(1)(B)

TCS Foods for Vending Machine received at proper temperature

228.65(b)

Food employee may not use a utensil more than once to taste food that is to be sold or served

228.66(a)(1)(A)

Food protected from cross contamination by separating, storage, preparation, holding, and display

228.66(a)(1)(B)(i)

Food protected cross contamination separating types of raw animal food storage, preparation, holding, display

228.66(a)(1)(B)(ii)

Food protected cross contamination arrange each type food in equipment so cross is prevented

228.66(a)(1)(B)(iii)

Food protected cross contamination by preparing each type of food at different times or in separate area

228.67(a)

Ice used as exterior coolant, prohibited as ingredient and may not be used as food

228.68(a)

Food shall only contact clean surfaces of equipment, linen, single service articles

228.70(a)

Food on display shall be protected from contamination

228.70(c )(2)

Consumer self-service ready-to-eat food provided with suitable utensils that protect food from contamination

228.70(c)(1)

Raw unpackaged animal food, beef, lamb, pork, poultry, and fish may not be offered for consumer self-service

228.106(j)(1)

Molluscan shellfish life support system display tanks may not be used for human consumption

228.222(g)

TEMPORARY, Packaged food not stored in direct contact with ice or water if food is subject to entry of water.

228.223(d)(1)

B&B, Food shall be prepared and protected

228.224(d)(1)

OUTFITTER, All food shall be prepared and protected in Central Preparation Facility

228.224(d)(4)

OUTFITTER, All food must be stored to protect from contamination

228.224(f)(1)

OUTFITTER, Ice that is used for cooling food may not be used for human consumption

228.77(1)

ROP, firm that packages TCS food using ROP method shall control growth and toxin formation of bacteria

228.77(3)

An establishment may not package fish using a reduced oxygen packaging method

228.77(4)(B)(iii)

Establishment that packages TCS food cook-chill or sous vide process ensure food is protected before and after cooking

228.74(a)

Juice packaged in retail under HACCP plan and obtain 5-log reduction

Food and Ice

obtained from

Approved

Source; Food in

Good Condition,

Safe, and

Unadulterated

Food Separated

& Protected,

Prevented during

food preparation,

storage, and

display

Food Received at

Proper

Temperature

Regulatory Code Quick Reference

Item #

Part

TFER Regulation Code

TFER Quick Reference

228.113(1)

Food-contact surfaces clean to sight and touch

228.114(a)(1)(A)

Food-contact surfaces cleaned before each use with different type of raw animal food

228.114(a)(1)(B)

Equipment food-contact surfaces & utensils cleaned each time change from working raw to ready-to-eat foods

228.114(a)(1)(C)

Equipment food-contact surfaces & utensils shall be cleaned between uses with raw produce and TCS food

228.114(a)(1)(D)

Food-contact surfaces cleaned before using or storing a food temperature device

228.114(a)(1)(E)

Food-contact surfaces cleaned any time when contamination may occur

228.114(a)(3)

TCS food equipment food-contact surfaces & utensils shall be cleaned at least every four hours

228.117

Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning

228.111(k)

Water maintained at 171°F or above for manual ware washing equipment,using hot water sanitization temperatures

228.118(1)

Manual ware washing equipment, hot water sanitization temperatures maintained at 171°F or above for at least 30 seconds

228.118(2)

Hot water mechanical sanitization achieving surface temperature of 160°F

228.118(3)(A)

After being cleaned food-contact surfaces shall be sanitized an exposure time of at least 10 seconds for a CHLORINE

SOLUTION

228.118(3)(B)

After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 seconds for a CHLORINE SOLUTION

of 50 mg/L

228.118(3)(C)

After being cleaned, food-contact surfaces sanitized contact of at least 30 seconds for other chemical sanitizing solutions

228.118(3)(D)

After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship

with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in

§228.2(125) of this title (relating to Definitions)

228.111(n)(1)

Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the

following chart

228.111(n)(2)

Iodine solution concentration between 12.5 mg/L and 25 mg/L

228.111(n)(3)

Quaternary ammonium compound solution concentration indicated by the manufacturer's instructions

228.111(n)(4)

A chemical sanitizer used contact times criteria

228.111(n)(5)

Other chemical sanitizer used in accordance with the EPA-approved manufacturer's label use instructions

228.111(n)(6)

Chemical sanitizer generated on-site, criteria

228.112(b)

Single-service and single-use articles, required use

228.68(g)(1)

Refilling returnables cleaned and refilled in a regulated food processing plant

228.68(g)(2)

A take-home food container returned and refilled

228.70(d)(1)

Food not re-served after being served or sold to consumer

228.224(d)(6)

Food not re-served or re-heated. OUTFITTER OPERATION

228.81(1)

Unsafe, adulterated or contaminated Food--discarded, reprocessed or reconditioned

228.81(2)

Unapproved source food--discard

228.81(3)

Contaminated RTE food discard

228.81(4)

Contaminated food discard

228.83(a)

Food not donated after served/sold to customer

228.83(b)(1)

Donated TCS food hot holding at or above 135°F

Food Contact

Surfaces;

Cleaned and

Sanitized

Proper

Disposition of

Returned,

Previously

Served,

Reconditioned, &

Unsafe Food

Regulatory Code Quick Reference

Item #

Part

TFER Regulation Code

TFER Quick Reference

228.83(b)(2)

TCS food may be donated if the donor can substantiate that the food recipient has the facilities to meet the transportation,

storage, and reheating requirements of these rules

228.83(b)(3)

Donated TCS food cold hold 41°F

228.83(b)(4)

Donated TCS food transported directly to a consumer, meet transportation requirements, including holding temperatures,

228.83(c)

Donated foods labeling criteria

228.83(d)

Shelf life. Donated TCS foods

228.83(e)

Damaged foods. Heavily rim/seam-dented canned foods, or without the manufacturer’s complete labeling

228.83(f)

Distressed foods.

228.184

Products held for credit, redemption, return --- separated

228.35(a)(1)

Responsibility of Permit Holder, Person in Charge, and Conditional Employees.

228.35(a)(1)(E)

Lesions

228.35(a)(2)

Has an illness diagnosed by a Health Practitioner due to NOROVIRUS; Hepatitis A virus; Shigella spp.; Shiga toxin-producing

Escherichia coli; Salmonella typhi; or non-typhoidal salmonella

228.35(a)(3)

Had a previous illness, diagnosed by a Health Practitioner, within the past 3 months due to Salmonella typhi, without having

received antibiotic therapy, as determined by a Health Practitioner

228.35(a)(4)

Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional

employee implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with NOROVIRUS

within the past 48 hours of the last exposure, Shiga Toxin-Producing Escherichia coli or Shigella ssp. within the past 3 days of

the last exposure, Salmonella typhi within the past 14 days of the last exposure, or hepatitis A virus within the past 30 days of

the last exposure

228.35(a)(5)

Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same

household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease

outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by

NOROVIRUS within the past 48 hours of the last exposure, Shiga Toxin-Producing Escherichia coli or Shigella spp. within the

past 3 days of the last exposure, Salmonella typhi within the past 14 days of the last exposure, or hepatitis A virus within the

past 30 days of the last exposure

228.35(b)

PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

228.35(c)

PIC ensure conditional employee who exhibits or reports a symptom, or who reports diagnosed illness prohibited from becoming

a food employee until

228.35(d)

Licensures food employee exhibits or reports a symptom, or diagnosed illness EXCLUDED or RESTRICTED

228.35(e)

A food employee or conditional employee shall report to PIC the information as specified under (a) of this section

228.35(f )

A food employee shall comply with an exclusion or RESTRICTION

228.252(a)(1)

Ceasing operations and reporting

228.36

EXCLUSION/RESTRICTION

228.37

Conditions of exclusion/restriction

228.42(b)

Discharges from the Eyes, Nose, and Mouth

Management,

Food Employees

and Conditional

Employees;

Knowledge,

Responsibilities,

and Reporting

Proper use of

restriction and

exclusion; No

discharge from

eyes, nose, and

mouth

Proper

Disposition of

Returned,

Previously

Served,

Reconditioned, &

Unsafe Food

Regulatory Code Quick Reference

Item #

Part

TFER Regulation Code

TFER Quick Reference

228.38(a)

Clean Condition--hands and arms

228.38(b)(1)

Cleaning procedure--time frame (20 seconds)

228.38(b)(2)

Cleaning procedure--steps

228.147(a)(3)

Chemically treated towelettes for handwashing-Limited

228.38(d)

When to wash

228.68(e)(1)

Gloves single use

228.68(e)(2)

Slash-resistant--use

228.68(e)(3)

Slash-resistant--characteristics

228.68(e)(4)

Cloth glove--use

228.65(a)(2)

Bare hands contact with ready-to-eat foods

228.65(a)(3)

Limit bare hand contact with all other foods

228.65(a)(5)(A)

Highly susceptible population--bare hand contact prohibited

228.65(a)(5)(B)

Written procedures maintained for bare hand contact

228.65(a)(5)(C)

A written employee health policy

228.65(a)(5)(F)

Documentation--2 or barrier, incentive program

228.65(a)(5)(E)

Documentation--hands washed

228.65(a)(5)(G)

Documentation--corrective action taken

228.82(1)(B)

Only pasteurized prepackaged juice served

228.82(1)(C)

Unpackaged juice made on site prohibited

228.82(2)

Only pasteurized eggs used

228.82(3)

Raw or partially cooked animal food and raw seed sprouts not offered

228.71(a)(4)(B)

Raw or partially cooked animal food and raw seed sprouts not served

228.82(4)

No bare hand contact

228.82(5)

No 'time only' used for raw eggs

228.63(b)

Food may not contain unapporved additives or additives that don't exceed CFR criteria

228.66(d)(1)

Unapproved food or color additives. Prohibited

228.66(d)(2)

Sulfites prohibited

228.206(b)(1)

Chemical for Washing, Treatment, Storage, and Processing Fruits and Vegetables, Criteria

228.206(b)(2)

Ozone, criteria

228.206(c)

Boiler water additives, criteria

228.206(d)(1)

Drying agents, criteria

228.206(d)(2)

Chemical sanitization, criteria

228.201

Poisonous/toxic materials or chemicals have manufacture label

Toxic Substances

Properly

Identified, Stored

and Used

Food Additives;

Approved and

Properly Stored;

Washing Fruits &

Vegetables

HIGHLY

SUSCEPTIBLE

POPULATIONS.

Hands Cleaned

and Properly

Washed/ Gloves

Used Properly

No Bare Hand

Contact with RTE

foods or

Approved

Alternate Method

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228.202

Poisonous/toxic materials or chemicals not in original container labeled

228.203

Poisonous/toxic materials or chemicals stored properly

228.204(a)(1)

Approved Poisonous/toxic materials or chemicals

228.204(b)(1)

Poisonous/toxic materials or chemicals used properly

228.204(b)(2)(A)

Poisonous/toxic materials or chemicals doesn’t cause hazard

228.204(b)(2)(B)

Poisonous/toxic materials or chemicals applied properly

228.204(b)(3)

RESTRICTED use pesticide applied only by an certified applicator

228.205

Chemical container not used for food

228.206(a)

Sanitizers, criteria

228.207

Lubricant criteria

228.208(a)

RESTRICTED use pesticides, criteria

228.208(b)

Rodent Bait station criteria

228.208(c)(1)

Tracking powders prohibited

228.223(k)(2)

Pesticides and rodenticides application criteria

228.209(a)(1)

Employee Medication

228.209(a)(2)

Medicine storage and labeling

228.209(b)

Refrigerated medicines, storage

228.211

First Aid Supplies, Storage and labeling

228.111(n)(6)(A)

Chemical sanitizer generated onsite, device criteria

228.111(n)(6)(B)

Chemical sanitizer generated onsite, chemical criteria

228.213

Stock and retail sale of poisonous or toxic materials

228.101(a)(1)

Materials used for food contact surfaces safe

228.102

Materials used for single service/use safe

228.101(c)(1)

Lead use limitation--lead free

228.101(c)(2)

Lead use limitation--Pewter alloy < 0.05% lead

228.101(d)

Copper, use limitation

228.101(e)

Galvanized metal, use limitation

228.141(a)(1)

Drinking water obtained from an approved source( public water system)

228.141(a)(2)

Drinking water obtained from an approved source (nonpublic water system)

228.141(b)

System flushing and disinfection

228.141(c)

Bottled drinking water approved source

228.142(a)(1)

Public and private water system meet National Primary Drinking Water Regulations, state drinking water quality standards

228.142(a)(2)

Nonpublic water system shall meet the requirements in Subchapter J of this chapter, Private Water Systems

228.142(b)(1)

A nondrinking water supply shall be used only if its use is approved by the regulatory authority

228.142(b)(2)

Nondrinking water shall be used only for nonculinary purposes such as air conditioning, nonfood equipment cooling, and fire

protection

228.142(c)

Nonpublic water system sampled and tested, criteria

228.142(d)

Sample report maintained

Toxic Substances

Properly

Identified, Stored

and Used

Water from

Approved

Source; Plumbing

Installed; Proper

Backflow Device

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228.222(f)

Water from an approved source shall be made available in a TEMPORARY FOOD ESTABLISHMENT

228.223(o)(1)

Water supply. shall be from an approved source that meets the standards in accordance with: state drinking water quality

standards in accordance with 30 TAC §§290.38 – 290.47(Rules and Regulations for Public Water Systems), and 30 TAC

§§290.101 - 290.114, 290.117 - 290.119, 290.121, and 290.122 (Drinking Water Standards Governing Drinking Water Quality

and Reporting Requirements for Public Water Systems)

228.223(o)(2)

Water supply. shall be from an approved source that meets the standards in accordance with: private water system standards as

provided in Subchapter J , Private Water Systems

228.224(g)(1)

Potable water shall be used on excursions for human consumption, food preparation, handwashing, and for cleaning and

sanitizing utensils and equipment

228.272(a)(1)

Private water systems serving food service facilities shall submit a minimum of one water sample for testing for total coliform,

fecal coliform, E. coli, or other fecal indicator organisms, for the month prior to opening and each month the facility is in

operation. The sample shall be collected from a designated location within the Food Service Establishment

228.272(a)(2)

water sampled every 6 months and have negative result

228.272(a)(3)

If test is postive-- water smapled every month for 24 months, must have negative result for 12 consecutive months

228.272(a)(5)

If a routine distribution coliform sample is E.coli-positive, then the facility shall issue a written boil water notification.

228.272(a)(6)

boil water notification in effect until repeat coliform sample is negative

228.272(b)

Water Chemical properties.

228.272(c)

Minimum residual disinfectant concentrations and maximum residual disinfectant levels (MRDLs). (1) The minimum residual

disinfectant concentration in the water entering the distribution system and the water within the distribution system shall be 0.2

milligrams per liter (mg/L) free chlorine. (2) The MRDL of free chlorine in the water within the distribution system shall be 4.0

mg/L based on a running annual average

228.274(c)

A sample of water from the new or repaired main shall be submitted to a TCEQ Accredited laboratory for bacteriological

examination so as to be assured that the disinfection procedure was effective

228.275

Flushing of Water System Mains.

228.274(a)

Disinfection of New or Repaired Water System Facilities. When repairs are made to existing mains or when new main extensions

are installed, they shall be disinfected using such amounts of chlorine compounds as to fill the repaired or new mains and

appurtenances with water containing 50 mg/L chlorine.

228.274(b)

Disinfection of New or Repaired Water System Facilities. After the water containing this amount of chlorine, which is greater

than that normally present in drinking water, has been in contact with the pipe and appurtenances for at least 24 hours, the main

shall be flushed until the free chlorine or chloramine in the water within the new or repaired distribution system is less than 4.0

mg/L.

228.145(a)

Construction. A plumbing system and hoses conveying water shall be constructed and repaired with approved materials

according to the Plumbing Code

228.145(b)

Water filter. A water filter shall be made of safe materials

228.146(a)(1)

Approved system and cleanable fixtures

228.149(d)(1)(A)

A reservoir that is used to supply water to a device such as a produce fogger shall be maintained in accordance with

manufacturer's specifications

228.149(d)(1)(B)

A reservoir that is used to supply water to a device such as a produce fogger shall be cleaned in accordance with manufacturer's

specifications or according to the procedures specified under paragraph (2) of this subsection, whichever is more stringent

Water from

Approved

Source; Plumbing

Installed; Proper

Backflow Device

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228.149(d)(2)

Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (A) draining and

complete disassembly of the water and aerosol contact parts; (B) brush-cleaning the reservoir, aerosol tubing, and discharge

nozzles with a suitable detergent solution; (C) flushing the complete system with water to remove the detergent solution and

particulate accumulation; and (D) rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge

nozzles with at least 50 mg/L hypochlorite solution

228.149(e)(1)

A plumbing system shall be repaired according to the Plumbing Code

228.149(f)(1)(A)

Materials, approved. Materials that are used in the construction of a MOBILE water tank, MOBILE FOOD UNIT water tank, and

appurtenances shall be safe

228.149(f)(7)(A)

Tank hose, construction and identification. A hose used for conveying drinking water from a water tank shall be safe

228.149(f)(8)

Tank filter, compressed air

228.149(f)(13)

Operation and maintenance, system flushing and disinfection

228.149(f)(16)(A)

Tank, pump, and hoses, dedication. Except as specified in subparagraph (B) of this paragraph, a water tank, pump, and hoses

used for conveying drinking water shall be used for no other purpose

228.146(c)

Backflow prevention, air gap

228.146(d)

Backflow prevention device, design standard

228.147(d)

Backflow prevention device, when required

228.147(e)(1)

If not provided with an air gap as specified under§228.146(c) of this title, a dual check valve with an intermediate vent preceded

by a screen of not less than 100 mesh to 25.4mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and

downstream from any copper in the water supply line

228.149(b)(1)

A person may not create a cross connection by connecting a pipe or conduit between the drinking water system and a

nondrinking water system or a water system of unknown quality

228.273(a)

Backflow Prevention. The plumbing system shall preclude backflow of a solid, liquid, or gas contaminant into the water supply

system at each point of use, including on a hose bib, by: providing an air gap between the water supply inlet and the flood level

rim of a plumbing fixture, equipment, or nonfood equipment that is at least twice the diameter of the water supply inlet and not

less than 25 mm (1 inch)

228.273(b)

Backflow Prevention. The plumbing system shall preclude backflow of a solid, liquid, or gas contaminant into the water supply

system at each point of use, including on a hose bib, by: installing an approved backflow prevention device that meets the

American Society of Sanitary Engineering (ASSE) standards for construction, installation, maintenance, inspection, and testing

for that specific application and type of device

228.278

No physical connection between the distribution system of a food service facility water supply and that of any other water supply

shall be permitted. Unless that water supply meets all applicable requirements of 30 TAC 290

228.150(e)

Conveying sewage

228.151(a)(1)

Sewage disposed through public sewer system

228.151(a)(2)

Capacity and drainage

228.150(c)(1)

A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable

equipment, or utensils are placed

228.186(e)

Cleaning maintenance tools, preventing contamination

228.221(a)(9)(D)

MOBILE FOOD UNIT--liquid waste discharge prohibited

228.221(a)(9)(E)

Flushing a waste retention tank

228.221(a)(9)(F)

MOBILE FOOD UNIT--approved waste disposal system

228.221(c)(1)(B)

MOBILE FOOD UNIT--waste disposal location

Approved

Sewage/Wastew

ater Disposal

System, Proper

Disposal

Water from

Approved

Source; Plumbing

Installed; Proper

Backflow Device

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228.222(h)(1)

Sewage and waste water disposed properly--Temporary Event

228.223(n)

Sewage and waste water disposed properly BED AND BREAKFAST

228.276(a)

Sewer or septic tank location criteria

228.276(b)

Storm sewer criteria

228.276(c)

Sewer/ Water line location criteria

Priority Foundation

228.31(a)

Except as specified in (b), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure

that a person in charge is present at the establishment during all hours of operation

228.31(b)

In a establishment with two or more separately permitted departments that are the legal responsibility of the same permit holder

that are located on the same premises, the permit holder may, during specific time periods when food is not being prepared,

packaged, or served, designate a single person in charge who is present on the premises during all hours of operation, and who

is responsible for each separate permitted establishment on the premises

228.32(1)

Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to

the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point

principles, and the requirements of this rule. The person in charge shall demonstrate this knowledge by complying with these

rules by having no critical violations/priority items during the current inspection

228.31(a)

Except as specified in (b), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure

that a person in charge is present at the establishment during all hours of operation

228.31(b)

In a establishment with two or more separately permitted departments that are the legal responsibility of the same permit holder

that are located on the same premises, the permit holder may, during specific time periods when food is not being prepared,

packaged, or served, designate a single person in charge who is present on the premises during all hours of operation, and who

is responsible for each separate permitted establishment on the premises

228.32(1)

Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to

the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point

principles, and the requirements of this rule. The person in charge shall demonstrate this knowledge by complying with these

rules by having no critical violations/priority items during the current inspection

228.32(2)

Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of

an Accredited Program

228.32(3)

Responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include:

§228.32(3) (A-Q) are met

228.33(a)

At least one employee that has supervisory and management responsibility and the authority to direct and control food

preparation and service shall be a certified food protection manager who has shown proficiency of required information through

passing a test that is part of an accredited program

228.33(c)

At least one certified food protection manager must be employed by each establishment

228.34

Person in charge. The person in charge shall ensure that §228.34 (1-15) Relating to Duties of PIC are met

228.45

A establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that

involve the discharge of vomitus or fecal matter onto surfaces in the establishment the procedures shall address the specific

actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and

surfaces to vomitus or fecal matter

228.221(a)(4)(A)

Initial Permitting Inspection. MOBILE FOOD UNIT criteria

228.222(a)(2)

TEMPORARY FOOD ESTABLISHMENT certified food manager or food handler certification criteria

228.223(b)

Bed and Breakfast Certified food protection manager

Person in Charge

Present,

Demonstration of

Knowledge, and

Perform Duties/

Certified Food

Manager (CFM)

Approved

Sewage/Wastew

ater Disposal

System, Proper

Disposal

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228.224(l)

Outfitter Certified food protection manager

228.33(d)

Food Handler Training criteria

228.34(2)

Unauthorized persons prohibited

228.38(e)

Washing hands only at a designated hand sink

228.39(a)

Fingernail maintenance

228.39(b)

Nail polish, fake nails, criteria

228.223(f)

BED AND BREAKFAST. Personal hygiene practices. Criteria

228.44(a)

Food employees may not care for or handle animals that may be present

288.70(c)(3)

Consumer self-service operations (buffets and salad bars) shall be monitored by food employees

228.143(a)

Water capacity

228.143(b)

Water pressure

228.223(o)

BED AND BREAKFAST -- Water supply

228.143(c)

Does the establishment have sufficient capacity to meet peak hot water demands?

228.144(a)(1)

Public water delivery system, criteria

228.144(a)(2)(A)

Nonpublic water delivery system, criteria

228.144(a)(2)(B)

Water transport vehicle criteria

228.144(a)(2)(C)

Water container, criteria

228.144(b)

Alternate water supply criteria

228.144(b)(5)

Alternate water supply criteria without paramount water supply

228.149(b)(2)

Identify nondrinking water pipes to distinguish from drinking water pipes

228.149(c)

Scheduled inspection and service of water system device

228.149(f)(12)

Water sampling --Mobile Food unit

228.271(1)

Water capacity specifications

228.271(2)

Water pressure specifications

228.63(h)(1)

Raw shucked shellfish, including individual quick frozen oysters, shall be obtained in nonreturnable packages which bear a

legible label that identifies the: name, address, and certification number of the shucker-packer or repacker of the molluscan

shellfish; and the “sell by” or “best if used by” date for packages with a capacity of less than 1.89 L (one-half gallon) or the date

shucked for packages with a capacity of 1.89 L (one-half gallon) or more

228.63(i)

Shellstock identification. §228.63(i)(1)(A)-(B) Shellstock tags or labels bear legible source identification information is being met.

228.64(e)(1)

Shellstock tags shall remain attached to the container

228.64(e)(2)

The date when the last shellstock from the container is sold or served shall be recorded on the tag or label

228.64(e)(3)

The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90

calendar days from the date that is recorded on the tag or label

228.72(b)(1)

If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in

charge shall record the freezing temperature and time to which the fish are subjected and shall retain and have accessible the

records of the establishment for 90 calendar days beyond the time of service or sale of the fish

Person in Charge

Present,

Demonstration of

Knowledge, and

Perform Duties/

Certified Food

Manager (CFM)

Food Handler/No

Unauthorized

Persons/

Personnel

Required

Records

Available

(shellstock tags;

parasite

destruction);

Food Properly

Labeled

Hot and Cold

Water available;

Adequate

Pressure; Safe

Water

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228.72(b)(3)

If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are

raised and fed as specified in subsection (a)(2)(C), a written agreement or statement from the supplier or aquaculturist stipulating

that the fish were raised and fed as specified in subsection (a)(2)(D) shall be obtained by the person in charge and retained in the

records of the establishment for 90 calendar days beyond the time of service or sale of the fish

228.79(a)(1)

Food packaged in a establishment, shall be labeled as specified in law

228.79(a)(2)(A)

Label include the common name of the food, an adequately descriptive identity statement

228.79(a)(2)(B)

Label include if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order

228.79(a)(2)(C)

Label information shall include an accurate declaration of the quantity of contents

228.79(a)(2)(D)

Label include the name and place of business of the manufacturer, packer, or distributor

228.79(a)(2)(F)

Label include nutrition labeling

228.76(1)

Obtain a variance from the regulatory authority for Smoking food

228.76(2)

Curing food obtain variance

228.76(3)(A)

Obtain Variance: using food additives or adding components such as vinegar: as a method of food preservation

228.76(3)(B)

Obtain Variance: render a food non TCS

228.76(4)

Obtain Variance: reduce oxygen packaging

228.76(5)

Obtain variance: Molluscan shellfish life-support system display tank

228.76(6)

Obtain variance: custom processing animals

228.76(7)

Preparing food determined by the regulatory authority to require a variance

228.76(8)

Obtain variance: sprouting seeds or beans, such as wheat grass and Alfa spouts

228.77(2)(A)

Have HACCP plan: reduced oxygen packaging

228.77(2)(B)

Except as specified under paragraphs (3) - (6) of this section, requires that the packaged food shall be maintained at 5 degrees

Celsius (41 degrees Fahrenheit) or less and meet at least one of the following criteria: has an aw of 0.91 or less; has a pH of 4.6

or less; is a meat or poultry product cured at a food processing plant regulated by the USDA or the department using substances

specified in 9 CFR §424.21, use of food ingredients and sources of radiation, and is received in an intact package; or is a food

with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables

228.77(2)(C)

Describes how the packages shall be prominently and conspicuously labeled on the principal display panel in bold type on a

contrasting background, with instructions to: maintain the food at 5 degrees Celsius (41 degrees Fahrenheit) or below; and

discard the food if within 30 calendar days of its packaging it is not served for on-premises consumption, or consumed if served

or sold for off-premises consumption

228.77(2)(E)

Includes operational procedures that: prohibit contacting ready-to-eat food with bare hands as specified under §228.65(a)(2) of

this title; identify a designated area and the method by which: physical barriers or methods of separation of raw foods and ready-

to-eat foods minimize cross contamination; and access to the processing equipment is limited to responsible trained personnel

familiar with the potential hazards of the operation; and delineate cleaning and sanitization procedures for food-contact surfaces

228.77(2)(F)

Describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation

understands the: concepts required for a safe operation; equipment and facilities; and procedures specified under paragraph

(2)(E) of this subsection and §228.244(d)(2) and (4) of this title

228.77(2)(G)

Is provided to the regulatory authority prior to implementation as specified under §228.244(c)(3) of this title

Compliance with

Variance,

Specialized

Process, and

HACCP plan;

Variance

obtained for

Specialized

Processing

Methods;

Manufacturer

Instructions

Required

Records

Available

(shellstock tags;

parasite

destruction);

Food Properly

Labeled

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228.77(4)(A)

Cook-Chill or Sous Vide. Except as specified under paragraphs (3) and (6) of this subsection, a establishment that packages

time/temperature controlled for safety food using cook-chill or sous vide process shall: provide to the regulatory authority prior to

implementation, a HACCP plan that contains the information specified under §228.244(d)(2) and (4) of this title;

228.77(4)(B)(i)

Cook-Chill or Sous Vide. Except as specified under paragraphs (3) and (6) of this subsection, a establishment that packages

time/temperature controlled for safety food using cook-chill or sous vide process shall: ensure the food is: prepared and

consumed on the premises, or prepared and consumed off the premises but within the same business entity with no distribution

or sale of the packaged product to another business entity or the consumer;

228.77(4)(B)(vi)

Held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is

visually examined for proper operation twice daily,

228.77(4)(B)(vii)

If transported off-site to a satellite location of the same business entity, equipped with verifiable electronic monitoring devices to

ensure that times and temperatures are monitored during transportation

228.77(4)(B)(viii)

Labeled with the product name and the date packaged;

228.77(4)(C)

Maintain the records required to confirm that cooling and cold holding refrigeration time/temperature parameters are required as

part of the HACCP plan and make such records available to the regulatory authority upon request, and hold such records for at

least 6 months

228.77(4)(D)

Implement written operational procedures as specified under paragraph (2)(E) of this section and a training program as specified

under paragraph (2)(F) of this section.

228.77(5)(B)

Cheese using a Reduced Oxygen Packaging method have a HACCP plan

228.77(5)(C)

Labels the package on the principal display panel with a “use by” date that does not exceed 30 days from its packaging or the

original manufacturer’s “sell by” or “use by” date, whichever occurs first

228.77(5)(D)

Discards the reduced oxygen packaging cheese if it is not sold for off-premises consumption or consumed within 30 calendar

days of its packaging

228.243(b)

Documentation of proposed variance and justification

228.243(c)(1)

Conformance with approved procedures. If the regulatory authority grants a variance as specified in subsection (a) of this

section, or a HACCP plan is otherwise required as specified in §228.244(c) of this title, the establishment shall comply with the

HACCP plans and procedures that are submitted and approved as specified in §228.244(d) of this title as a basis for the

modification or waiver

228.243(c)(2)

Conformance with approved procedures. If the regulatory authority grants a variance as specified in subsection (a) of this

section, or a HACCP plan is otherwise required as specified in §228.244(c) of this title, the establishment shall maintain and

provide to the regulatory authority, upon request, records specified in §228.244(d)(4) and (5) of this title that demonstrate that the

following are routinely employed: procedures for monitoring critical control points; monitoring of the critical control points;

verification of the effectiveness of an operation or process; and necessary corrective actions if there is failure at a critical control

point

228.244(a)

When plans are required

228.244(d)(1)

Contents of a HACCP plan

228.106(j)(2)

Have HACCP Plan: Molluscan shellfish life-support system display tanks

228.71(d)(6)

Non-continuous Cooking obtained prior approval from the regulatory authority

228.71(a)(2)(A)

Roasts weight and temperature requirements for cooking in oven

228.66(e)(3)

Devices used for on-site generation of chemicals used in the washing/peeling of fruits and vegetables used in accordance with

the manufacturer’s instructions

228.111(n)(6)(C)

Chemical sanitizer generated by a device on-site shall be produced by a device that displays the EPA device manufacturing

facility registration number on the device

Compliance with

Variance,

Specialized

Process, and

HACCP plan;

Variance

obtained for

Specialized

Processing

Methods;

Manufacturer

Instructions

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228.111(n)(6)(D)

Chemical sanitizer generated by a device located on-site shall be produced by a device that is operated and maintained in

accordance with manufacturer’s instructions

228.186(k)(3)

Controlling pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the

premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under

§228.204(b) and§228.208(b) and (c) of this title

228.74(b)

Non Pasteurized Juice properly labeled

228.80(a)

Consumer Advisory--when needed

228.80(b)(1)

Consumer Advisory--Disclosure--description criteria

228.80(b)(2)

Consumer Advisory Disclosure---asterisking

228.80(c)

Consumer Advisory--Reminder specifications

228.68(f)(2)

Consumer Advisory--salad bar or buffet --- use of clean tableware to return

228.79(a)(2)(E)

Allergen Labeling

228.62(a)(5)

Consumer Advisory--whole-muscle, intact beef steaks, criteria

228.79(b)(1)

Labeling -bulk food additional information

228.75(e)(1)

Cooling method, criteria

228.107(a)

Cooling, heating, and holding capacities. Equipment

228.221(a)(6)(A)

MOBILE FOOD UNIT--Cooling, heating, and holding capacities. Equipment

228.222(d)(3)

TEMPORARY ESTABLISHMENTS -- Hot and cold holding equipment. Equipment

228.223(l)

BED AND BREAKFAST -- Equipment capacity

228.225(e)

Self-Service Food Market--automatic shut-off control

228.225(f)

Self-Service Food Market--cold hold capacity

228.225(g)

Self-Service Food Market--self closing door

228.75(g)(1)

Date marking prepare on site RTE/ TCS food

228.75(g)(2)

Date marking commercially prepared RTE/ TCS food

228.75(g)(3)

Date marking combined ingredients for RTE/ TCS food

228.105(a)

Food thermometers--accurate, ±2 degrees Fahrenheit

228.105(b)

Food thermometers--easily readable

228.108(b)

Food thermometers provided and accessible

228.108(c)

Food thermometers--small diameter probe

228.103(b)

Food thermometers--glass limited

228.112(a)(2)

Food thermometers--calibrated

228.112(a)(3)

Food thermometers--maintained, good repair

228.224(j)

OUTFITTER OPERATION -- Thermometers

228.106(l)(5)

Food/ water temperature measuring device--numerical scale in increments no greater than 1°C or 2°F

228.106(l)(1)

Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part

Posting of

Consumer

Advisories; Raw

or Undercooked

Foods

(Disclosure/Remi

nder/Buffet

Plate)/ Allergen

Labeling

Compliance with

Variance,

Specialized

Process, and

HACCP plan;

Variance

obtained for

Specialized

Processing

Methods;

Manufacturer

Instructions

Proper Cooling

Method used;

Equipment

Adequate to

Maintain Product

Temperature

Proper Date

Marking and

Disposition

Thermometers

Provided,

Accurate, and

Calibrated;

Chemical/

Thermal Test

Strips

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228.106(l)(2)

Cold or hot holding equipment include temperature measuring device located to allow easy viewing

228.106(l)(4)

Temperature measuring devices shall be designed to be easily readable

228.108(d)

Hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided

228.106(o)(1)

Ware washing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in

each wash and rinse tank

228.106(o)(2)

Ware washing machine equipped with temperature measuring device water enters the hot water sanitizing final rinse

manifold/chemical sanitizing solution tank

228.108(e)

Sanitizing solutions, testing devices

228.111(p)

Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device

228.247

Does Establishment have a current valid permit posted?

228.221(a)(3)

MOBILE FOOD UNIT. Readily moveable

228.223(a)(2)

BED AND BREAKFAST criteria

228.225(b)

Self-Service Food Markets criteria

228.146(b)(1)

Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing

valve or combination faucet

228.147(a)(1)

Hand washing facilities. at least one hand washing lavatory, a number of hand washing lavatories necessary for their convenient

use by employees in areas, and not fewer than the number of hand washing lavatories required by the Plumbing Code shall be

provided

228.148(a)

Hand washing facilities. A hand washing facility shall be located: to allow convenient use by employees in food preparation, food

dispensing, and ware washing areas; and in, or immediately adjacent to, toilet rooms

228.149(a)

Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing

228.146(b)(2)

A steam mixing valve may not be used at a handwashing sink

228.146(b)(3)

A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate

the faucet

228.146(b)(4)

An automatic handwashing facility shall be installed in accordance with manufacturer's instructions

228.221(a)(6)(C)

MOBILE FOOD UNIT-- At least one handwashing sink

228.222(i)

TEMPORARY ESTABLISHMENT--Handwashing facilities criteria

228.223(i)

BED AND BREAKFAST -- Hand sinks

228.224(h)

OUTFITTER OPERATION -- Handwashing facility criteria

228.175(b)

Hand washing cleanser, availability

228.38(f)(1)

A hand antiseptic (sanitizer) criteria

228.38(f)(2)

If a hand antiseptic or a hand antiseptic solution used as a hand dip does not meet the criteria specified under paragraph (1)(B)

of this subsection, use shall be:(A) followed by thorough hand rinsing in clean water before hand contact with food or by the use

of gloves; or (B) limited to situations that involve no direct contact with food by the bare hands

228.38(f)(3)

HAND DIP: hand antiseptic solution strength at least 100 mg/L chlorine

228.38(b)(4)

Automatic hand washing facility may be used if approved

228.175(c)

Hand drying provision.

228.38(b)(3)

Disposable paper towels used to avoid re-contaminating hands if manually operated faucet handles on a hand washing sink or

the handle of a restroom door

Establishment

Permit

Thermometers

Provided,

Accurate, and

Calibrated;

Chemical/

Thermal Test

Strips

Adequate Hand

Washing

Facilities:

Accessible and

Properly Supplied

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228.104(a)

Cleanability. Food-contact surfaces.

228.101(a)(2) -(5)

Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of

deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-

resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth,

easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition

228.106(c)(5)

Dispensing equipment in which Time/Temperature Control for Safety (TCS) food in a homogenous liquid form is maintained

outside of the temperature control requirements as specified under §228.75(f)(1) shall: be specifically designed and equipped to

maintain the commercial sterility of aseptically packaged food in a homogenous liquid form for a specified duration from the time

of opening the packaging within the equipment; and conform to the requirements for this equipment as specified in NSF/ANSI 18-

2006- manual food and beverage dispensing equipment

228.63(e)

Package integrity

228.104(c)

Cleaned in place (CIP) equipment. CIP equipment shall meet the characteristics specified under subsection (a) of this section

and shall be designed and constructed so that: cleaning and sanitizing solutions circulate throughout a fixed system and contact

all interior food-contact surfaces; and the system is self-draining or capable of being completely drained of cleaning and

sanitizing solutions; and CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection

access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned

228.103(a)

Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic

qualities under normal use conditions

228.110(b)(1)

Except as specified in paragraphs (2) and (3) of this subsection, floor-mounted equipment that is not easily movable shall be

sealed to the floor or elevated on legs that provide at least a 15-centimeter (6-inch) clearance between the floor and the

equipment

228.110(b)(4)

Except as specified in paragraph (5) of this subsection, counter-mounted equipment that is not easily movable shall be elevated

on legs that provide at least a 10- centimeter (4-inch) clearance between the table and the equipment

228.112(a)(1)

Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under §§228.101 -

228.106 of this title or shall be discarded

228.101(b)(1)

Cast iron, use limitation. Except as specified in paragraphs (2) and (3) of this subsection, cast iron may not be used for utensils

or food-contact surfaces of equipment

228.101(f)

Sponges, use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces

228.101(g)

Wood, use limitation. Except as specified in paragraphs (2) - (4) of this subsection, wood and wood wicker may not be used as a

food-contact surface

228.101(h)

Nonstick coatings, use limitation. Multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle

bakers that have a perfluorocarbon resin coating shall be used with nonscoring or nonscratching utensils and cleaning aids

228.104(c)(1)(A)

Clean in place equipment design and constructed criteria

228.104(d)

“V” threads, use limitation

228.104(e)

Hot oil filtering equipment

228.104(f)

Can openers

228.104(g)

Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and

designed and constructed to allow easy cleaning and to facilitate maintenance

228.106(b)(1)

A cover or lid for equipment shall overlap the opening and be sloped to drain

Food and Non-

food Contact

surfaces

Cleanable,

Properly

Designed,

Constructed, and

Used

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228.106(b)(2)

An opening located within the top of a unit of equipment that is designed for use with a cover or lid shall be flanged upward at

least 5 millimeters (two-tenths of an inch)

228.106(b)(3)

Fixed piping, temperature measuring device, rotary shafts, and other parts extending into equipment shall be provided with a

watertight joint at the point where the item enters the equipment

228.149(f)(1)(B)-(C)

Materials, approved. Materials that are used in the construction of a MOBILE water tank, MOBILE FOOD UNIT water tank, and

appurtenances shall be: (B) durable, corrosion-resistant, and nonabsorbent; and (C) finished to have a smooth, easily cleanable

surface

228.149(f)(2)

Tank design and construction

228.149(f)(3)

Tank inspection and cleaning port, protected and secured

228.149(f)(7)(B)- (E)

Tank hose, construction and identification

228.149(f)(10)

MOBILE FOOD UNIT tank inlet criteria--same as 228.221(a)(8)

228.221(a)(8)

MOBILE FOOD UNIT tank inlet criteria-- same as 228.149(f)(10)

228.221(c)(1)(E)

Potable water servicing equipment shall be installed in the servicing area according to the Plumbing Code and shall be stored

and handled in a way that protects the water and equipment from contamination

228.222(d)(1)

Design and construction. Equipment/utensils durable

228.223(h)

Equipment and utensil design and construction. safe materials and maintained in good repair

228.223(j)

Food-contact surfaces. smooth, non-absorbent and easily cleanable

228.224(f)(2)

Ice storage container criteria

228.224(g)(2)

Potable water storage criteria

228.224(i)

Equipment and utensils approved for food use.

228.106(p)(1)

Manual ware washing equipment, heaters and baskets. If hot water is used for sanitization in manual ware washing operations,

the sanitizing compartment of the sink shall be: designed with an integral heating device that is capable of maintaining water at a

temperature not less than 77 degrees Celsius (171 degrees Fahrenheit)

228.106(p)(2)

Manual ware washing equipment, heaters and baskets. If hot water is used for sanitization in manual ware washing operations,

the sanitizing compartment of the sink shall be: provided with a rack or basket to allow complete immersion of equipment and

utensils into the hot water

228.107(b)(1)

Manual ware washing, sink compartment requirements

228.107(b)(2)

Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.

228.111(i)

Manual ware washing equipment, wash solution temperature

228.107(c)

Drain boards

228.221(a)(6)(B)

MOBILE FOOD UNIT -- Manual warewashing, sink compartment requirements

228.223(e)(1)

Bed and Breakfast -- Manual. A three compartment sink shall be used if washing, rinsing and sanitizing of utensils and equipment

is done manually; or a two compartment sink may be utilized if single service tableware is provided, and if an approved detergent

sanitizer is used

228.115(d)

Wet cleaning

228.115(f)

Rinsing procedures

228.125(d)

Rinsing Equipment and Utensils after Cleaning and Sanitizing

228.111(d)

Warewashing equipment, cleaning frequency

Warewashing

Facilities;

Installed,

Maintained,

Used; Service

sink or Curbed

Cleaning Facility

Provided

Food and Non-

food Contact

surfaces

Cleanable,

Properly

Designed,

Constructed, and

Used

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228.111(f)(2)

If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall be cleaned as specified under

subsection (d) of this section before and after each time it is used to wash wiping cloths or wash produce or thaw food. Sinks

used to wash or thaw food shall be sanitized as specified under §228.116 - 228.118 of this title before and after using the sink to

wash produce or thaw food

228.111(g)

Warewashing equipment, cleaning agents

228.111(h)

Warewashing equipment, clean solutions. The wash, rinse, and sanitize solutions shall be maintained clean

228.106(q)(1)

Ware washing machines, automatic dispensing of detergents and sanitizers. A ware washing machine that is installed after

adoption of these rules by the regulatory authority, shall be equipped to automatically dispense detergents and sanitizers

228.106(q)(2)

Ware washing machines, automatic dispensing of detergents and sanitizers. A ware washing machine that is installed after

adoption of these rules by the regulatory authority, shall be equipped to incorporate a visual means to verify that detergents and

sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective

washing and sanitizing cycles

228.111(j)

Mechanical warewashing equipment, wash solution temperature

228.106(m)

Warewashing machine, data plate operating specifications

228.106(n)

Warewashing machines, internal baffles

228.106(r)

Warewashing machines, flow pressure device

228.106(s)

Warewashing sinks and drain boards, self-draining. Sinks and drain boards of warewashing sinks and machines shall be self-

draining

228.111(e)

Warewashing machines, manufacturers’ operating instructions

228.115(c)

Loading of soiled items, warewashing machines

228.223(e)(2)

228.111(l)

Mechanical warewashing equipment, hot water sanitization temperatures.

228.111(m)

Mechanical warewashing equipment, sanitization pressure.

228.111(o)

Manual warewashing equipment, chemical sanitization using detergent-sanitizers

228.115(e)

Washing, procedures for alternative manual warewashing equipment.

228.107(b)(4)

Before a two-compartment sink is used criteria

228.107(b)(5)

A two-compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a

continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process

228.222(d)(5)

Alternative manual warewashing

228.224(e)

Warewashing. Alternative manual warewashing equipment

228.147(c)(1)

Service sink or one curbed cleaning facility provided

Core Items

228.174(c)

Insect control devices, design and installation

228.174(e)(1)

Outer openings, protected

228.174(e)(3)

Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

228.174(e)(4)

Windows or doors protected against the entry criteria

228.174(f)

Exterior walls and roofs, protective barrier

228.186(k)(1)

Controlling pests. Routine check shipments of food and supply

228.186(k)(2)

Controlling pests. Check premises

Warewashing

Facilities;

Installed,

Maintained,

Used; Service

sink or Curbed

Cleaning Facility

Provided

No Evidence of

Insect

Contamination,

Rodent/other

Animals

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228.186(k)(4)

Controlling pests. Eliminating harborage conditions

228.186(l)

Removing dead or trapped birds, insects, rodents, and other pests

228.222(k)(2)

Outer openings

228.223(k)(1)

BED AND BREAKFAST Construction

228.186(o)(1)

Live animals may not be allowed on the premises of a establishment

228.186(o)(2)(A)

Edible fish or decorative fish in aquariums, shellfish or crustacea on ice or under refrigeration, and shellfish and crustacea in

display tank systems

228.186(o)(2)(B)

Patrol dogs accompanying police or security officers

228.186(o)(2)(C)

Service animals

228.186(o)(2)(D)

Pets in the common dining areas criteria

228.186(o)(2)(E)

Displayed or Caged animals or animals that are similarly confined

228.186(o)(3)

Live or dead fish bait storage

228.42(a)(1)

Eating food, chewing gum, drinking beverages, or using tobacco

228.43(a)

Hair Restraints effective

228.40

Jewelry Prohibition

228.41

Outer Clothing, Clean Condition

228.68(d)(1)(A)

Cloths in-use maintained dry

228.68(d)(1)(B)

Cloths in-use for wiping food spills used for no other purpose

228.68(d)(2)(A)

Cloths in-use for wiping between uses stored

228.68(d)(2)(B)

Cloths in-use for wiping laundered daily

228.68(d)(3)

Cloths in-use for wiping raw animal foods shall be kept separate

228.68(d)(4)

Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

228.68(d)(5)

Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination

228.68(d)(6)

Single-use disposable sanitizer wipes used in accordance with EPA-approved manufacturer’s instructions

228.120(d)

Wet wiping cloths shall be laundered daily

228.120(e)

Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils

228.121(b)(2)

Where Wiping cloths laundered criteria

228.122(b)

Wiping cloths, air-drying locations

228.69(a)(1)(A)

Food shall be protected from contamination by storing the food in a clean, dry location

228.69(a)(1)(B)

Storing the food where it is not exposed to splash, dust, or other contamination

228.69(a)(1)(C)

Storing the food at least 15 cm (6 inches) above the floor

228.69(a)(2)

Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling

equipment

228.69(a)(3)

Pressurized beverage containers, cased food in waterproof containers stored on a floor that is clean and dry

228.69(b)

Food storage, prohibited areas

228.69(d)

Food preparation

No Evidence of

Insect

Contamination,

Rodent/other

Animals

Wiping Cloths;

Properly Used

and Stored

Personal

Cleanliness/

Eating, Drinking

or Tobacco Use

Environmental

Contamination

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228.70(e)

Preventing contamination from other sources. Miscellaneous sources of Contamination

228.174(g)

Outdoor food vending areas, overhead protection

228.174(h)

Outdoor Servicing Areas, Overhead Protection

228.106(g)

Ice units, separation of drains

228.106(f)

Beverage tubing, separation

228.106(h)

Condenser unit, separation

228.106(i)

Can openers on vending machines

228.67(b)(1)

Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the

nature of its packaging, wrapping, or container or its positioning in the ice or water

228.66(a)(1)(D)

Food protected from cross contamination by storing the food in packages, covered containers, or wrappings

228.66(a)(1)(F)

Food shall be protected from cross contamination by protecting food containers that are received packaged together in a case or

overwrap from cuts when the case or overwrap is opened

228.66(a)(1)(G)

Food protected from cross contamination by storing damaged, spoiled, or recalled food being held in the establishment

228.66(a)(1)(H)

Food protected from cross contamination by separating fruits and vegetables from ready-to-eat food

228.106(e )

Bearings and gear boxes, leak-proof

228.123(a)

Food-contact surfaces. Lubricants

228.123(b)

Equipment. Equipment shall be reassembled so that food-contact surfaces are not contaminated.

228.208(c)(2)

If used, a nontoxic tracking powder such as talcum or flour may not contaminate food, equipment, utensils, linens, and single-

service and single-use articles

228.67(b)(2)

Unpackaged food may not be stored in direct contact with undrained ice

228.106(c)(3)

The delivery tube or chute and orifice of equipment used to vend liquid food or ice in unpackaged form to self-service consumers

designed

228.106(c)(4)

The dispensing equipment actuating lever or mechanism and filling device of consumer self-service beverage dispensing

equipment shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled

228.106(b)(4)

If a watertight joint is not provided: (A) the piping, temperature measuring device, rotary shafts, and other parts extending through

the openings shall be equipped with an apron designed to deflect condensation, drips, and dust from openings into the food; and

(B) the opening shall be flanged as specified under paragraph (2) of this subsection

228.106(c)(1)

Dispensing equipment, protection of equipment and food designed

228.106(c)(2)

Dispensing equipment, protection of equipment and food from manual contact such as by being recessed

228.66(e)

Raw fruits and vegetables washed

228.70(b)(1)

Condiments protected from contamination

228.70(b)(2)

Condiments at a vending machine criteria

228.63(j)

shellfish or shellstock shall be free of mud, dead shellfish, or broken shells and discarded

228.70(d)(2)(A)

Container of food that is not time/temperature controlled for safety may be re-served from one consumer to another if the food is

dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle

containing catsup, steak sauce, or wine

228.70(d)(2)(B)

Container of food that is not time/temperature controlled for safety may be re-served from one consumer to another if the food,

such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound condition

228.149(f)(5)

Tank vent, protected

228.149(f)(6)

Tank inlet and outlet, sloped to drain

228.149(f)(9)

Protective cover or device

Environmental

Contamination

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228.149(f)(11)

Fill hose and water holding tank shall be labeled as “Potable Water”

228.149(f)(15)

Protecting inlet, outlet, and hose fitting

228.221(a)(8)

MOBILE FOOD UNIT tank inlet

228.222(d)(4)

Food-contact surfaces of equipment shall be protected from contamination by consumers and other sources

228.149(f)(14)

Water tank, pump, hose backflow prevention use

228.75(c)(1)

Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed under

refrigeration that maintains the food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less

228.75(c)(2)

Thawing. under running water criteria

228.75(c)(3)(A)

Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed as part

of a cooking process if the food that is frozen is cooked as specified in sections §228.71(a)(1) - (2) or (b) of this title

228.75(c)(3)(B)

TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a microwave oven and immediately

transferred to conventional cooking equipment, with no interruption in the process

228.75(c)(4)

TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate

service in response to an individual consumer's order

228.75(c)(5)(A)

TCS food shall be thawed reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use

shall be removed from the reduced oxygen environment prior to its thawing under refrigeration as specified in paragraph (1) of

this subsection

228.75(c)(5)(B)

TCS food shall be thawed reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use

shall be removed from the reduced oxygen environment prior to, or immediately upon completion of, its thawing using procedures

specified in paragraph (2) of this subsection

228.75(a)

Frozen food. Stored frozen foods shall be maintained frozen

228.75(b)(1)

Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less

228.75(b)(2)

Time/temperature controlled for safety food, slacking

228.124(b)(1)

Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles storage criteria

228.124(a)(1)(A)

Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry

location

228.124(a)(1)(B)

Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored where they are not

exposed to splash, dust, or other contamination

228.124(a)(1)(C)

Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 15 cm (6

inches) above the floor

228.124(a)(2)(A)

Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored in a self-

draining position that allows air drying

228.124(a)(2)(B)

Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or

inverted

228.124(a)(4)

Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and

skids that are designed as specified under §228.106(v) of this title

228.125(a)(2)

Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by

consumers if consumer self-service is provided

228.125(b)

Soiled and clean tableware. Soiled tableware shall be removed from consumer eating and drinking areas and handled so that

clean tableware is not contaminated

Approved

Thawing Method

Environmental

Contamination

Utensils,

Equipment, &

Linens; Properly

Used, Stored,

Dried, & Handled/

In use Utensils;

Properly Used

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228.125(c)(1)

Preset tableware. If tableware is preset except as specified in paragraph (2) of this subsection, tableware that is preset shall be

protected from contamination by being wrapped, covered, or inverted

228.125(c)(2)

Preset tableware may be exposed if: (A) unused settings are removed when a consumer is seated; or (B) settings not removed

when a consumer is seated are cleaned and sanitized before further use

228.68(b)(1)

In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils

shall be stored except as specified under subsection (a) of this section, in the food with their handles above the top of the food

and the container

228.68(b)(2)

In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils

shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within

containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon

228.68(b)(3)

In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils

shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-

contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under

§228.114 and §228.117 of this title

228.68(b)(4)

In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils

shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or

mashed potatoes

228.68(b)(5)

In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils

shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not

time/temperature controlled for safety

228.68(b)(6)

In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils

shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees

Fahrenheit) and the container is cleaned at a frequency specified under §228.114(a)(4)(G) of this title

228.108(a)

Utensils, consumer self-service

228.68(f)(1)

Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of

the drinking cup or container, food employees may not use tableware, including single-service articles, soiled by the consumer,

to provide second portions or refills

228.68(g)(3)

A take-home food container returned/refilled at a establishment criteria

228.68(g)(4)

Take-out beverage containers refilled by employees or the consumer if refilling is a contamination-free process

228.68(g)(5)

Consumer-owned containers that are not food-specific may be filled at a water vending machine or system

228.115(a)(1)

If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only surfaces that are soiled with dry food

residues that are not time/temperature control for safety (TCS) food

228.115(a)(2)

Cleaning equipment used in dry cleaning food-contact surfaces may not be used for any other purpose

228.115(b)

Precleaning

228.122(a)

Drying, Equipment and Utensils

228.114(a)(5)(A)

Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at any time

when contamination may have occurred

228.114(a)(5)(B)

Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at least every

24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles

228.114(a)(5)(C)

Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned before

restocking consumer self-service equipment and utensils such as condiment dispensers and display containers

Utensils,

Equipment, &

Linens; Properly

Used, Stored,

Dried, & Handled/

In use Utensils;

Properly Used

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228.114(a)(5)(D)

Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment

such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil

storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending

equipment: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer specifications, at a frequency necessary

to preclude accumulation of soil or mold

228.113(a)(2)

Cooking and baking equipment food contact surface free of encrusted grease grease or soil accumilations

228.114(b)

Cooking and baking equipment cleaned at least every 24hrs

228.75(e)(2)

Food containers in which food is being cooled shall be:(A) arranged (B) loosely covered, or uncovered during the cooling period

228.111(a)

Good repair and proper adjustment.

228.111(b)

Cutting surfaces.

228.111(c)

Microwave ovens shall meet the safety standards specified in 21 CFR §1030.10

228.104(c)(1)(B)

CIP equipment is self-draining or capable of being completely drained of cleaning and sanitizing solutions.

228.104(c)(2)

Cleaned in place (CIP) equipment is not designed to be disassembled cleaned criteria

228.110(a)(1)(A)

Equipment that is fixed because it is not easily movable shall be installed so that it is spaced to allow access for cleaning along

the sides, behind, and above the equipment

228.110(a)(1)(B)

Equipment that is fixed because it is not easily movable shall be installed so that it is spaced from adjoining equipment, walls,

and ceilings a distance of not more than one millimeter or one thirty-second inch

228.110(a)(1)(C)

Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if

the equipment is exposed to spillage or seepage

228.110(b)(4)

Except as specified in paragraph (5) of this subsection, counter-mounted equipment that is not easily movable shall be elevated

on legs that provide at least a 10- centimeter (4-inch) clearance between the table and the equipment

228.110(a)(2)(A)

Counter-mounted equipment sealed to the table

228.110(a)(2)(B)

Counter-mounted equipment elevated on legs as specified under subsection (b)(4) of this subsection

39 228.101(h)

Nonstick coatings, use limitation

228.68(c)

Linens and Napkins, Use Limitation

228.119

Laundering, Clean Linens

228.120(a)

Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly

soiled

228.120(b)

Cloth gloves laundered before being used with a different type of raw animal food such as beef, fish, lamb, pork or poultry

228.120(c)

Linens and napkins laundered between each use

228.121(b)

Linens shall be mechanically washed

228.121 (a)

Storage of soiled linens

228.106(t)

Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet allows complete draining

228.106(v)

Case lot handling equipment, movability

228.106(w)(1)

Vending machine doors and access opening covers tight-fitting

228.106(w)(2)

Vending machine service connection openings criteria

228.106(d)(1)

Vending machine, vending stage closure. Environmental protection

228.106(d)(2)

Vending machine, vending stage closure. Self-closing door or cover

228.112(c)(1)

Single-service and single-use articles may not be reused

Single-service &

Single-use

Articles; Properly

Stored and Used

Utensils,

Equipment, &

Linens; Properly

Used, Stored,

Dried, & Handled/

In use Utensils;

Properly Used

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228.112(c)(2)

The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled

dispensing head

228.112(d)

Mollusk and crustacea shells may not be used more than once as serving containers

228.124(a)(3)

Single-service/ single-use articles kept in the original protective package or other means of protection

228.125(a)(1)

Single-service/ single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that

contamination of food- and lip-contact surfaces is prevented

228.125(a)(3)

Single-service articles for food- or lip-contact for consumer self-service with the original individual wrapper intact or from an

approved dispenser

228.221(a)(5)

Single-service articles. MOBILE FOOD UNITs

228.222(e)

Single-service articles. A TEMPORARY FOOD ESTABLISHMENT

228.78(a)

Standards of identity

228.79(a)(2)(G)

Label include for any salmonid fish containing canthaxanthin or astaxanthin

228.62(a)(4)

Fish intended for consumption in their raw form may be offered for sale or service if they are obtained from a supplier that

freezes the fish or frozen on the premises and records are retained

228.62(a)(6)

Meat and poultry that is not a ready-to-eat food packaged shall be labeled

228.62(a)(7)

Eggs shall be labeled

228.66(b)

Food storage containers, identified with common name of food.

228.79(a)(3)(A)

Bulk food available for consumer self-dispensing be labeled with manufacturer’s or processor’s label

228.79(a)(3)(B)

Bulk food available for consumer self-dispensing shall labeled a card, sign, or other method of notification

228.64(a)

Molluscan shellfish may not be removed from the received container

228.64(b)

For display purposes, shellstock may be removed from the container in which they are received

228.64(c)

Shucked shellfish removed from the received container the labeling information must be retained

228.64(d)

Shucked shellfish removed from the container tags are maintained for 90 days

228.63(h)(2)

Shucked shellfish, packaging and identification

228.63(i)(2)

Shellstock Identification

228.79(b)(2)

Other forms of information.

228.78(b)(1)

Food shall be offered for human consumption in a way that does not mislead or misinform the consumer

228.78(b)(2)

Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a

food

228.101(i)

Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or

that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material

228.113(3)

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

228.104(h)

Kick plates, removable

228.104(i)

Ventilation hood systems, filters

228.114(c)

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

228.177(1)

The light intensity shall be at least 108 lux (10 foot candles)

228.177(2)(A)

The light intensity shall be at least 215 lux (20 foot candles)

Single-service &

Single-use

Articles; Properly

Stored and Used

Non-Food

Contact Surfaces

Clean

Adequate

Ventilation and

Lighting;

Designated

Areas Used

Original

Container (Bulk

Food); Food

Labeled

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228.177(2)(B)

The light intensity shall be at least 215 lux (20 foot candles)

228.177(2)(C)

The light intensity shall be at least 215 lux (20 foot candles)

228.177(3)

The light intensity shall be at least 540 lux (50 foot candles)

228.174(a)(1)

Light bulbs shall be shielded, coated, or otherwise shatter-resistant

228.107(d)

Ventilation hood systems, adequacy

228.178

Ventilation, Mechanical

228.174(b)

Heating, ventilating, air conditioning system vents

228.106(a)

Ventilation hood systems, drip prevention

228.186(d)(1)

Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and

other materials

228.186(d)(2)

If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge

228.152(d)(1)

Outside storage prohibitions

228.152(a)

Indoor storage area

228.152(b)

Outdoor storage surface

228.152(c)

Outdoor enclosure

228.152(p)

Maintaining refuse areas and enclosures

228.152(f)(1)

Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and

used outside the establishment shall be designed and constructed to have tight-fitting lids, doors, or covers

228.152(f)(2)

Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that

accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around

and, if the unit is not installed flush with the base pad, under the unit

228.152(g)(1)

An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold

refuse, recyclables, and returnables that accumulate

228.152(g)(2)

A receptacle shall be provided in each area of the establishment or premises where refuse is generated or commonly discarded,

or where recyclables or returnables are placed

228.175(f)

Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

228.185

units, receptacles, and areas used for refuse shall be located as specified in 228.152(j)(1)

228.152(j)(1)

An area designated for refuse, recyclables, returnables located so that it is separate from food, equipment, utensils, linens, and

single-service and single-use articles and a public health hazard or nuisance is not created

228.152(j)(3)

The location of receptacles and waste handling units not create a public health hazard or nuisance or interfere with the cleaning

of adjacent space

228.152(j)(2)

Redeeming machine located in the packaged food storage area or consumer area of a establishment

228.152(g)(3)

If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of

adjacent lavatories

228.152(k)

Storing refuse, recyclables, and returnables

228.152(l)

Areas, enclosures, and receptacles, good repair

228.174(i)

Exterior walking and driving surfaces shall be graded to drain

228.174(j)

Outdoor refuse areas, curbed and graded to drain

228.150(b)

Establishment drainage systems designed and installed

228.224(k)

Garbage receptacles. Impervious receptacles shall be provided for storage of garbage and refuse

Adequate

Ventilation and

Lighting;

Designated

Areas Used

Garbage and

Refuse Properly

Disposed;

Facilities

Maintained

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228.152(n)(1)(A)

Covering receptacles. if contain food residue and are not in continuous use

228.152(n)(1)(B)

Covering receptacles after filled

228.152(n)(2)

Receptacles and waste handling units be kept covered with tight-fitting lids or doors if kept outside the establishment

228.152(o)

Using drain plugs

228.150(d)

Grease trap. Easily accessible

228.151(b)

Other liquid wastes and rainwater

228.152(m)(1)

Refuse receptacles not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food

residue may not be stored outside

228.154

Solid waste alternative disposed

228.153(a)

Frequency. Refuse, recyclables, and returnables removed from the premises

228.153(b)

Receptacles or vehicles

228.222(h)(2)

Sewage facility construction criteria

228.223(m)

BED AND BREAKFAST Garbage receptacles

228.152(q)(1)

waste Receptacles thoroughly cleaned

228.152(q)(2)

Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to

prevent them from developing a buildup of soil or becoming attractants for insects and rodents

228.106(u)(1)

Vending machines designed to store beverages that are packaged in containers made from paper products shall be equipped

with diversion devices and retention pans or drains for container leakage

228.106(u)(2)(A)

Vending machines that dispense liquid food provided internally mounted waste receptacle

228.152(e )

Receptacles in vending machines

228.106(u)(2)(B)

Vending machines that dispense liquid food in bulk shall be equipped with an automatic shutoff device

228.106(u)(3)

Shutoff devices criteria

228.149(f)(14)

A person shall operate a water tank, pump, and hoses so that backflow/ other contamination of the water supply are prevented

228.150(a)

MOBILE holding tank. Capacity and Drainage

228.150(g)

Flushing a Waste Retention Tank

228.221(a)(9)(A)

MOBILE FOOD UNIT--Waste retention tank permanently installed

228.221(a)(9)(B)

Capacity and drainage

228.221(a)(9)(C)

MOBILE FOOD UNIT waste disposal facilities connection criteria

228.221(a)(9)(G)

Liquid waste holding tank shall be labeled as “waste water”

228.171(1)

Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable

228.171(2)

Materials for floor, wall, and ceiling shall be closely woven and easily cleanable carpet for carpeted areas

228.171(3)

Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent

228.172(a)

Walking and driving areas

228.172(b)

Exterior surfaces

228.172(c)

Storage areas. Outdoor storage areas for refuse, recyclables, or returnables

228.186(a)

Repairing. The physical facilities shall be maintained in good repair

228.186(b)

Cleaning, frequency and RESTRICTIONs.

228.186(n)

Maintaining premises, unnecessary items and litter

Physical Facilities

Installed,

Maintained, and

Clean

Garbage and

Refuse Properly

Disposed;

Facilities

Maintained

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228.173(a)

Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable

228.173(b)(1)

Utility service lines and pipes may not be unnecessarily exposed

228.173(b)(2)

Exposed utility service lines and pipes instillation criteria

228.173(b)(3)

Exposed horizontal utility service lines and pipes may not be installed on the floor

228.173(c)(1)

Floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch).

228.173(c)(2)

Floors criteria if using water flush cleaning methods

228.173(d)(1)

Porous floor covering use limited

228.173(d)(2)(A)

Carpet installed securely attached to the floor

228.173(d)(2)(B)

Carpet installed tightly against the wall under the coving

228.173(e)

Floor covering, mats and duckboards

228.186(c)(1)

Only dustless methods of cleaning shall be used

228.186(g)

Absorbent materials on floors, use limitation

228.222(j)

Floors if grained to drain material criteria

228.173(f)(1)

Wall and ceiling covering materials shall be attached so that they are easily cleanable

228.173(f)(2)

Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed

228.173(f)(3)

Walls shall be light in color

228.173(g)(1)

Attachments to walls and ceilings shall be easily cleanable

228.173(g)(2)

In a consumer area, wall and ceiling surfaces and decorative items kept clean

228.173(h)

Walls and ceilings, studs, joists, and rafters

288.107(e)(1)

Mechanical clothes washer and dryer shall be provided and used for work linen

228.121(c)(1)

Laundry facilities use limited

228.109(c)

Clothes washer and dryer location requirements

228.174(l)

Living or sleeping quarters, separation

228.179

Dressing Areas and Lockers, Designation

228.186(j)

Using dressing rooms and lockers

228.183(a)

Areas for employees--location

228.183(b)

Lockers or other suitable facilities shall be located in a designated room or area

228.212

Other Personal Care Items, Storage

228.109(a)

Cabinet used for the storage of food may not be located in locker rooms etc.

228.186(f)

Drying mops

228.186(m)

Storing maintenance tools

228.152(i)

Suitable cleaning implements and supplies provided

228.221(b)

Mobile Food Unit operate Central preparation facility

228.221(c)(1)(A)

MOBILE FOOD UNIT servicing area overhead protection

228.221(c)(1)(D)

Servicing area surface constructed

228.222(k)(1)

Temporary event-- walls and ceiling criteria

228.224(m)

OUTFITTER OPERATION--central preparation facility

Physical Facilities

Installed,

Maintained, and

Clean

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228.147(b)

Toilets and urinals

228.176(a)

Minimum number. Toilets and urinals

228.176(b)

Toilet tissue, availability

228.182

Toilet rooms, convenience and accessibility

228.221(a)(11)

MOBILE UNIT: Toilet rooms, convenience and accessibility

228.223(g)

Employee restrooms

228.174(d)

Toilet rooms, enclosed

228.186(i)

Closing toilet room doors

228.147(c)(2)

Toilets, urinals and showers not used as a service sink

228.111(f)(1)

A ware washing sink not used for hand washing or dumping mop water

228.152(h)

Toilet room receptacle, covered

228.146(a)(2)

Plumbing fixtures must be easily cleanable

228.186(h)

Cleaning of Plumbing Fixtures

228.146(e)

Conditioning device, design

228.148(b)

Backflow prevention device, location

228.149(e)(2)

A plumbing system shall be maintained in good repair

228.248(1)

Permit/license posted

228.248(11)

Notification of the most recent inspection report is available upon request

228.33(b)

Certified Food Manger (CFM) Certificate posted in conspicious location

228.175(e)

Handwashing signage

228.225(h)

Self-Service Market signage

228.71(b)(1)

Raw animal foods cooked in a microwave oven shall be rotated or stirred

228.71(b)(2)

Raw animal foods cooked in a microwave oven shall be covered to retain surface moisture

228.71(b)(4)

Raw animal foods cooked in a microwave oven shall be allowed to stand covered for 2 minutes after cooking to obtain

temperature equilibrium

228.210

First Aid Supplies, Availability

228.221(a)(4)(B)

Central Preparation Facility--authorization

228.221(a)(4)(C)

Central Preparation Facility Inspection Report

228.221(a)(4)(D)

Servicing Area Authorization

228.149(f)(4)

"V" type threads, use limitation

228.277

Well Logs-records kited

228.175(d)

Handwashing aids and devices, use RESTRICTIONs

228.272(a)(7)

Records kept on site--bacteriological tests, boil water notification

228.272(a)(4)

Private Water System--accredited laboratory testing

228.274(d)

Disinfectants on-site--Private Water System

228

Were no other violations observed during inspection?

Toilet Facilities;

Properly

Constructed,

Supplied, and

Clean

Other Violations