All stands
Thermometers14-2.3(f) · 14-2.4
One in every cooler and every warmer.
Plus a probe thermometer — and use it.
Accurate to ±2°. Most read 0 to 220.
Wash hands14-2.8
1Wet hands with warm water.
2Add soap.
3Scrub hands and wrists — 20 seconds.
4Rinse.
5Dry with a single-use paper towel.
When
Before starting work
Before putting on gloves
After touching raw beef, poultry, fish, or meat
After the bathroom
After smoking, eating, sneezing, or drinking
After mopping, sweeping, taking out garbage, or using the phone
Any time your hands touch something that could contaminate them
Gloves14-2.3(d)
Wash hands before putting on new gloves.
Change them if they rip, tear, or get contaminated.
Change between raw and cooked.
Gloves, tongs, deli paper, waxed paper, or napkins — no bare hands on anything ready to serve.
Yourself14-2.16
Hair tied back. Clean clothes. No smoking in the booth.
Sick, or have an open cut or sore? You're not on food.
Dry storageGuidance
Food off the floor — 6 inches minimum, in real food containers.
Keep it covered. Storage and display.
6 inches off the ground is brochure 6584 guidance, not a code number; food must be protected from contamination (14-2.4).
Dishes — 3 bay14-2.7
Scrape and pre-rinse first.
1Wash — warm water and detergent
2Rinse — clean water
3Sanitize — 200 ppm quat, water 75° or warmer, one full minute
4Air dry — no towels
Sanitizer below 75 doesn't work. Check it.
Check strength with a strip. Change the water when it reads low or looks dirty.
Code: sanitize sink 75°F for one minute, equivalent to 50 ppm chlorine (14-1.112(a)(4); 14-2.7 defers to the permit-issuing official). Guidance: 200 ppm quat and warm wash/rinse water are from brochure 6584, not code.
Keep it clean14-2.11
Ground in prep and storage areas stays clean. Don't let dust or mud build up.
Garbage in containers with bag liners.