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Food Inspection Codes


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Code Annotation Part Sub-Part Heading
1-101.10 Title, Intent Scope Title Food Code
1-102.10 Title, Intent Scope Intent Food Safety, Illness Prevention and Honest Presentation
1-103.10 Title, Intent Scope Scope Statement
1-201.10 Definitions Applicability and Terms Defined Statement of Application and Listing of Terms
2-101.11 Supervision Responsibility Assignment
2-102.11 Supervision Knowledge Demonstration
2-103.11 Supervision Duties Person in Charge
2-201.11 Employee Health Disease or Medical Condition Responsibility of the Person in Charge to Require Reporting By Food Employees and Applicants
2-201.12 Employee Health Disease or Medical Condition Exclusions and Restrictions
2-201.13 Employee Health Disease or Medical Condition Removal of Exclusions and Restrictions
2-201.14 Employee Health Disease or Medical Condition Responsibility of a Food Employee or Applicant to Report to the Person in Charge
2-201.15 Employee Health Disease or Medical Condition Reporting by the Person in Charge
2-301.11 Personal Cleanliness Hands and Arms Clean Condition
2-301.12 Personal Cleanliness Hands and Arms Cleaning Procedure
2-301.13 Personal Cleanliness Hands and Arms Special handwash Procedures
2-301.14 Personal Cleanliness Hands and Arms When to Wash
2-301.15 Personal Cleanliness Hands and Arms Where to Wash
2-301.16 Personal Cleanliness Hands and Arms Hand Sanitizers
2-302.11 Personal Cleanliness Fingernails Maintenance
2-303.11 Personal Cleanliness Jewelry Prohibition
2-304.11 Personal Cleanliness Outer Clothing Clean Condition
2-401.11 Hygienic Practices Food Contamination Prevention Eating, Drinking, or Using Tobacco
2-401.12 Hygienic Practices Food Contamination Prevention Discharges from the Eyes, Nose, and Mouth
2-402.11 Hygienic Practices Hair Restraints Effectiveness
2-403.11 Hygienic Practices Animals Handling Prohibition
3-101.11 Characteristics Condition Safe, Unadulterated, and Honestly Presented
3-201.11 Sources, Specifications, and Original Containers and Records Sources Compliance with Food Law
3-201.12 Sources, Specifications, and Original Containers and Records Sources Food in a Hermetically Sealed Container
3-201.13 Sources, Specifications, and Original Containers and Records Sources Fluid Milk and Milk Products
3-201.14 Sources, Specifications, and Original Containers and Records Sources Fish
3-201.15 Sources, Specifications, and Original Containers and Records Sources Molluscan Shellfish
3-201.16 Sources, Specifications, and Original Containers and Records Sources Wild Mushrooms
3-201.17 Sources, Specifications, and Original Containers and Records Sources Game Animals
3-202.11 Sources, Specifications, and Original Containers and Records Specifications for Receiving Temperature
3-202.12 Sources, Specifications, and Original Containers and Records Specifications for Receiving Additives
3-202.13 Sources, Specifications, and Original Containers and Records Specifications for Receiving Shell Eggs
3-202.14 Sources, Specifications, and Original Containers and Records Specifications for Receiving Egg and Milk Products, Pasteurized
3-202.15 Sources, Specifications, and Original Containers and Records Specifications for Receiving Package Integrity
3-202.16 Sources, Specifications, and Original Containers and Records Specifications for Receiving Ice
3-202.17 Sources, Specifications, and Original Containers and Records Specifications for Receiving Shucked Shellfish, Packaging and Identification
3-202.18 Sources, Specifications, and Original Containers and Records Specifications for Receiving Shellstock Identification
3-202.19 Sources, Specifications, and Original Containers and Records Specifications for Receiving Shellstock, Condition
3-203.11 Sources, Specifications, and Original Containers and Records Original Containers and Records Molluscan Shellfish, Original Container
3-203.12 Sources, Specifications, and Original Containers and Records Original Containers and Records Shellstock, Maintaining Identification
3-301.11 Protection From Contamination After Receiving Preventing Contamination By Employees Preventing Contamination From Hands
3-301.12 Protection From Contamination After Receiving Preventing Contamination By Employees Preventing Contamination When Tasting
3-302.11 Protection From Contamination After Receiving Preventing Food and Ingredient Contamination Packaged and Unpackaged Food - Separation, Packaging, and Segregation
3-302.12 Protection From Contamination After Receiving Preventing Food and Ingredient Contamination Food Storage Containers, Identified with Common Name of Food
3-302.13 Protection From Contamination After Receiving Preventing Food and Ingredient Contamination Pasteurized Eggs, Substitute for Raw Shell Eggs for Certain Recipes
3-302.14 Protection From Contamination After Receiving Preventing Food and Ingredient Contamination Protection from Unapproved Additives
3-302.15 Protection From Contamination After Receiving Preventing Food and Ingredient Contamination Washing Fruits and Vegetables
3-303.11 Protection From Contamination After Receiving Preventing Contamination from Ice Used as a Coolant Ice Used as Exterior Coolant, Prohibited as Ingredient
3-303.12 Protection From Contamination After Receiving Preventing Contamination from Ice Used as a Coolant Storage or Display of Food in Contact with Water or Ice
3-304.11 Protection From Contamination After Receiving Preventing Contamination from Equipment, Utensils, and Linens Food Contact with Equipment and Utensils
3-304.12 Protection From Contamination After Receiving Preventing Contamination from Equipment, Utensils, and Linens In-Use Utensils, Between Use Storage
3-304.13 Protection From Contamination After Receiving Preventing Contamination from Equipment, Utensils, and Linens Linens and Napkins, Use Limitation
3-304.14 Protection From Contamination After Receiving Preventing Contamination from Equipment, Utensils, and Linens Wiping Cloth, Use Limitation
3-304.15 Protection From Contamination After Receiving Preventing Contamination from Equipment, Utensils, and Linens Gloves, Use Limitation
3-304.16 Protection From Contamination After Receiving Preventing Contamination from Equipment, Utensils, and Linens Using Clean Tableware for Second Portions and Refills
3-304.17 Protection From Contamination After Receiving Preventing Contamination from Equipment, Utensils, and Linens Refilling Returnables
3-305.11 Protection From Contamination After Receiving Preventing Contamination from the Premises Food Storage
3-305.12 Protection From Contamination After Receiving Preventing Contamination from the Premises Food Storage, Prohibited Areas
3-305.13 Protection From Contamination After Receiving Preventing Contamination from the Premises Vended Potentially Hazardous Food, Original Container
3-305.14 Protection From Contamination After Receiving Preventing Contamination from the Premises Food Preparation
3-306.11 Protection From Contamination After Receiving Preventing Contamination by Customers Food Display
3-306.12 Protection From Contamination After Receiving Preventing Contamination by Customers Condiments, Protection
3-306.13 Protection From Contamination After Receiving Preventing Contamination by Customers Consumer Self-Service Operations
3-306.14 Protection From Contamination After Receiving Preventing Contamination by Customers Returned Food and Reservice of Food
3-307.11 Protection From Contamination After Receiving Preventing Contamination from Other Sources Miscellaneous Sources of Contamination
3-401.11 Destruction of Organisms of Public Health Concern Cooking Raw Animal Foods
3-401.12 Destruction of Organisms of Public Health Concern Cooking Microwave Cooking
3-401.13 Destruction of Organisms of Public Health Concern Cooking Plant Food Cooking for Hot Holding
3-402.11 Destruction of Organisms of Public Health Concern Freezing Parasite Destruction
3-402.12 Destruction of Organisms of Public Health Concern Freezing Records, Creation and Retention
3-403.10 Destruction of Organisms of Public Health Concern Reheating Preparation for Immediate Service
3-403.11 Destruction of Organisms of Public Health Concern Reheating Reheating for Hot Holding
3-501.11 Limitation of Growth of Organisms of Public Health Concern Temperature and Time Control Frozen Food
3-501.12 Limitation of Growth of Organisms of Public Health Concern Temperature and Time Control Potentially Hazardous Food, Slacking
3-501.13 Limitation of Growth of Organisms of Public Health Concern Temperature and Time Control Thawing
3-501.14 Limitation of Growth of Organisms of Public Health Concern Temperature and Time Control Cooling
3-501.15 Limitation of Growth of Organisms of Public Health Concern Temperature and Time Control Cooling Methods
3-501.16 Limitation of Growth of Organisms of Public Health Concern Temperature and Time Control Potentially Hazardous Food, Hot and Cold Holding
3-501.17 Limitation of Growth of Organisms of Public Health Concern Temperature and Time Control Ready-to-Eat, Potentially Hazardous Food, Date Marking
3-501.18 Limitation of Growth of Organisms of Public Health Concern Temperature and Time Control Ready-to-Eat, Potentially Hazardous Food, Disposition
3-501.19 Limitation of Growth of Organisms of Public Health Concern Temperature and Time Control Time as a Public Health Control
3-502.11 Limitation of Growth of Organisms of Public Health Concern Specialized Processing Methods Variance Requirement
3-502.12 Limitation of Growth of Organisms of Public Health Concern Specialized Processing Methods Reduced Oxygen Packaging, Criteria
3-601.11 Food Identity, Presentation, and On-Premises Labeling Accurate Representation Standards of Identity
3-601.12 Food Identity, Presentation, and On-Premises Labeling Accurate Representation Honestly Presented
3-602.11 Food Identity, Presentation, and On-Premises Labeling Labeling Food Labels
3-602.12 Food Identity, Presentation, and On-Premises Labeling Labeling Other Forms of Information
3-603.11 Food Identity, Presentation, and On-Premises Labeling Consumer Advisory Reserved
3-701.11 Contaminated Food Disposition Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Foods
3-801.11 Special Requirements for Highly Susceptible Populations Additional Safeguards Pasteurized Foods, Prohibited Reservice, and Prohibited Food
4-101.11 Materials for Construction and Repair Multiuse Characteristics
4-101.12 Materials for Construction and Repair Multiuse Cast-Iron, Use Limitation
4-101.13 Materials for Construction and Repair Multiuse Lead in Ceramic, China, and Crystal Utensils, Use Limitation
4-101.14 Materials for Construction and Repair Multiuse Copper, Use Limitation
4-101.15 Materials for Construction and Repair Multiuse Galvanized Metal, Use Limitation
4-101.16 Materials for Construction and Repair Multiuse Sponges, Use Limitation
4-101.17 Materials for Construction and Repair Multiuse Lead in Pewter Alloys, Use Limitation
4-101.18 Materials for Construction and Repair Multiuse Lead in Solder and Flux, Use Limitation
4-101.19 Materials for Construction and Repair Multiuse Wood, Use Limitation
4-101.110 Materials for Construction and Repair Multiuse Nonstick Coatings, Use Limitation
4-101.111 Materials for Construction and Repair Multiuse Non-Food Contact Surfaces
4-102.11 Materials for Construction and Repair Single-Service and Single-Use Characteristics
4-201.11 Design and Construction Durability and Strength Equipment and Utensils
4-201.12 Design and Construction Durability and Strength Food Temperature Measuring Devices
4-202.11 Design and Construction Cleanability Food-Contact Surfaces
4-202.12 Design and Construction Cleanability CIP Equipment
4-202.13 Design and Construction Cleanability "V" Threads, Use Limitation
4-202.14 Design and Construction Cleanability Hot Oil Filtering Equipment
4-202.15 Design and Construction Cleanability Can Openers
4-202.16 Design and Construction Cleanability Nonfood-Contact Surfaces
4-202.17 Design and Construction Cleanability Kick Plates, Removable
4-202.18 Design and Construction Cleanability Ventilation Hood Systems, Filters
4-203.11 Design and Construction Accuracy Temperature Measuring Devices, Food
4-203.12 Design and Construction Accuracy Temperature Measuring Devices, Ambient Air and Water
4-203.13 Design and Construction Accuracy Pressure Measuring Devices, Mechanical Warewashing Equipment
4-204.11 Design and Construction Functionality Ventilation Hood Systems, Drip Prevention
4-204.12 Design and Construction Functionality Equipment Openings, Closures and Deflectors
4-204.13 Design and Construction Functionality Dispensing Equipment, Protection of Equipment and Food
4-204.14 Design and Construction Functionality Vending Machine, Vending Stage Closure
4-204.15 Design and Construction Functionality Bearings and Gear Boxes, Leakproof
4-204.16 Design and Construction Functionality Beverage Tubing, Separation
4-204.17 Design and Construction Functionality Ice Units, Separation of Drains
4-204.18 Design and Construction Functionality Condenser Unit, Separation
4-204.19 Design and Construction Functionality Can Openers on Vending Machines
4-204.110 Design and Construction Functionality Molluscan Shellfish Tanks
4-204.111 Design and Construction Functionality Vending Machines, Automatic Shutoff
4-204.112 Design and Construction Functionality Temperature Measuring Devices
4-204.113 Design and Construction Functionality Warewashing Machine, Data Plate Operating Specifications
4-204.114 Design and Construction Functionality Warewashing Machines, Internal Baffles
4-204.115 Design and Construction Functionality Warewashing Machines, Temperature Measuring Devices
4-204.116 Design and Construction Functionality Manual Warewashing Equipment, Heaters and Baskets
4-204.117 Design and Construction Functionality Warewashing Machines, Sanitizer Level Indicator
4-204.118 Design and Construction Functionality Warewashing Machines, Flow Pressure Device
4-204.119 Design and Construction Functionality Warewashing Sinks and Drainboards, Self-Draining
4-204.120 Design and Construction Functionality Equipment Compartments, Drainage
4-204.121 Design and Construction Functionality Vending Machines, Liquid Waste Products
4-204.122 Design and Construction Functionality Case Lot Handling Equipment, Movability
4-204.123 Design and Construction Functionality Vending Machine Doors and Openings
4-205.10 Design and Construction Acceptability Food Equipment, Certification and Classification
4-301.11 Numbers and Capacities Equipment Cooling, Heating, and Holding Capacities
4-301.12 Numbers and Capacities Equipment Manual Warewashing, Sink Compartment Requirements
4-301.13 Numbers and Capacities Equipment Drainboards
4-301.14 Numbers and Capacities Equipment Ventilation Hood Systems, Adequacy
4-301.15 Numbers and Capacities Equipment Clothes Washers and Dryers
4-302.11 Numbers and Capacities Utensils, Temperature Measuring Devices, and Testing Devices Utensils, Consumer Self-Service
4-302.12 Numbers and Capacities Utensils, Temperature Measuring Devices, and Testing Devices Food Temperature Measuring Devices
4-302.13 Numbers and Capacities Utensils, Temperature Measuring Devices, and Testing Devices Temperature Measuring Devices, Manual Warewashing
4-302.14 Numbers and Capacities Utensils, Temperature Measuring Devices, and Testing Devices Sanitizing Solutions, Testing Devices
4-401.11 Location and Installation Location Equipment, Clothes Washers and Dryers, and Storage Cabinets, Contamination Prevention
4-402.11 Location and Installation Installation Fixed Equipment, Spacing or Sealing
4-402.12 Location and Installation Installation Fixed Equipment, Elevation or Sealing
4-501.11 Maintenance and Operation Equipment Good Repair and Proper Adjustment
4-501.12 Maintenance and Operation Equipment Cutting Surfaces
4-501.13 Maintenance and Operation Equipment Microwave Ovens
4-501.14 Maintenance and Operation Equipment Warewashing Equipment, Cleaning Frequency
4-501.15 Maintenance and Operation Equipment Warewashing Machines, Manufacturers' Operating Instructions
4-501.16 Maintenance and Operation Equipment Warewashing Sinks, Use Limitation
4-501.17 Maintenance and Operation Equipment Warewashing Equipment, Cleaning Agents
4-501.18 Maintenance and Operation Equipment Warewashing Equipment, Clean Solutions
4-501.19 Maintenance and Operation Equipment Manual Warewashing Equipment, Wash Solution Temperature
4-501.110 Maintenance and Operation Equipment Mechanical Warewashing Equipment, Wash Solution Temperature
4-501.111 Maintenance and Operation Equipment Manual Warewashing Equipment, Hot Water Sanitization Temperatures
4-501.112 Maintenance and Operation Equipment Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
4-501.113 Maintenance and Operation Equipment Mechanical Warewashing Equipment, Sanitization Pressure
4-501.114 Maintenance and Operation Equipment Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
4-501.115 Maintenance and Operation Equipment Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers
4-501.116 Maintenance and Operation Equipment Warewashing Equipment, Determining Chemical Sanitizer Concentration
4-502.11 Maintenance and Operation Utensils and Temperature and Pressure Measuring Devices Good Repair and Calibration
4-502.12 Maintenance and Operation Utensils and Temperature and Pressure Measuring Devices Single-Service and Single-Use Articles, Required Use
4-502.13 Maintenance and Operation Utensils and Temperature and Pressure Measuring Devices Shells, Use Limitation
4-601.11 Cleaning of Equipment and Utensils Objective Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
4-602.11 Cleaning of Equipment and Utensils Frequency Equipment Food-Contact Surfaces and Utensils
4-602.12 Cleaning of Equipment and Utensils Frequency Cooking and Baking Equipment
4-602.13 Cleaning of Equipment and Utensils Frequency Nonfood-Contact Surfaces
4-603.11 Cleaning of Equipment and Utensils Methods Dry Cleaning
4-603.12 Cleaning of Equipment and Utensils Methods Precleaning
4-603.13 Cleaning of Equipment and Utensils Methods Loading of Soiled Items, Warewashing Machines
4-603.14 Cleaning of Equipment and Utensils Methods Wet Cleaning
4-603.15 Cleaning of Equipment and Utensils Methods Washing, Procedures for Alternative Warewashing Equipment
4-603.16 Cleaning of Equipment and Utensils Methods Rinsing Procedures
4-603.17 Cleaning of Equipment and Utensils Methods Returnables, Cleaning for Refilling
4-701.10 Sanitization of Equipment and Utensils Objective Food-Contact Surfaces and Utensils
4-702.11 Sanitization of Equipment and Utensils Frequency Before Use After Cleaning
4-703.11 Sanitization of Equipment and Utensils Methods Hot Water and Chemical
4-801.11 Laundering Objective Clean Linens
4-802.11 Laundering Frequency Specifications
4-803.11 Laundering Methods Storage of Soiled Linens
4-803.12 Laundering Methods Mechanical Washing
4-803.13 Laundering Methods Use of Laundry Facilities
4-901.11 Protection of Clean Items Drying Equipment and Utensils, Air-Drying Required
4-901.12 Protection of Clean Items Drying Wiping Cloths, Air-Drying Locations
4-902.11 Protection of Clean Items Lubricating and Assembling Food-Contact Surfaces
4-902.12 Protection of Clean Items Lubricating and Assembling Equipment
4-903.11 Protection of Clean Items Storing Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
4-903.12 Protection of Clean Items Storing Prohibitions
4-904.11 Protection of Clean Items Handling Kitchenware and Tableware
4-904.12 Protection of Clean Items Handling Soiled and Clean Tableware
4-904.13 Protection of Clean Items Handling Preset Tableware
5-101.11 Water Source Approved System
5-101.12 Water Source System Flushing and Disinfection
5-101.13 Water Source Bottled Drinking Water
5-102.11 Water Quality Standards
5-102.12 Water Quality Nondrinking Water
5-102.13 Water Quality Sampling
5-102.14 Water Quality Sample Report
5-103.11 Water Quantity and Availability Capacity
5-103.12 Water Quantity and Availability Pressure
5-104.11 Water Distribution, Delivery, and Retention System
5-104.12 Water Distribution, Delivery, and Retention Alternative Water Supply
5-201.11 Plumbing System Materials Approved
5-202.11 Plumbing System Design, Construction, and Installation Approved System and Cleanable Fixtures
5-202.12 Plumbing System Design, Construction, and Installation Handwashing Facility, Installation
5-202.13 Plumbing System Design, Construction, and Installation Backflow Prevention, Air Gap
5-202.14 Plumbing System Design, Construction, and Installation Backflow Prevention Device, Design Standard
5-202.15 Plumbing System Design, Construction, and Installation Conditioning Device, Design
5-203.11 Plumbing System Numbers and Capacities Handwashing Facilities
5-203.12 Plumbing System Numbers and Capacities Toilets and Urinals
5-203.13 Plumbing System Numbers and Capacities Service Sink
5-203.14 Plumbing System Numbers and Capacities Backflow Prevention Device, When Required
5-203.15 Plumbing System Numbers and Capacities Backflow Prevention Device, Carbonator
5-204.11 Plumbing System Location and Placement Handwashing Facilities
5-204.12 Plumbing System Location and Placement Backflow Prevention Device, Location
5-204.13 Plumbing System Location and Placement Conditioning Device, Location
5-205.11 Plumbing System Operation and Maintenance Using a Handwashing Facility
5-205.12 Plumbing System Operation and Maintenance Prohibiting a Cross Connection
5-205.13 Plumbing System Operation and Maintenance Scheduling Inspection and Service for a Water System Device
5-205.14 Plumbing System Operation and Maintenance Water Reservoir of Fogging Devices, Cleaning
5-205.15 Plumbing System Operation and Maintenance System Maintained in Good Repair
5-301.11 Mobile Water Tank and Mobile Food Establishment Water Tank Materials Approved
5-302.11 Mobile Water Tank and Mobile Food Establishment Water Tank Design and Construction Enclosed System, Sloped to Drain
5-302.12 Mobile Water Tank and Mobile Food Establishment Water Tank Design and Construction Inspection and Cleaning Port, Protected and Secured
5-302.13 Mobile Water Tank and Mobile Food Establishment Water Tank Design and Construction "V" Type Threads, Use Limitation
5-302.14 Mobile Water Tank and Mobile Food Establishment Water Tank Design and Construction Tank Vent, Protected
5-302.15 Mobile Water Tank and Mobile Food Establishment Water Tank Design and Construction Inlet and Outlet, Sloped to Drain
5-302.16 Mobile Water Tank and Mobile Food Establishment Water Tank Design and Construction Hose, Construction, and Identification
5-303.11 Mobile Water Tank and Mobile Food Establishment Water Tank Numbers and Capacities Filter, Compressed Air
5-303.12 Mobile Water Tank and Mobile Food Establishment Water Tank Numbers and Capacities Protective Cover or Device
5-303.13 Mobile Water Tank and Mobile Food Establishment Water Tank Numbers and Capacities Mobile Food Establishment Tank Inlet
5-304.11 Mobile Water Tank and Mobile Food Establishment Water Tank Operation and Maintenance System Flushing and Disinfection
5-304.12 Mobile Water Tank and Mobile Food Establishment Water Tank Operation and Maintenance Using a Pump and Hoses, Backflow Prevention
5-304.13 Mobile Water Tank and Mobile Food Establishment Water Tank Operation and Maintenance Protecting Outlet, Inlet, and Hose Fitting
5-304.14 Mobile Water Tank and Mobile Food Establishment Water Tank Operation and Maintenance Tank, Pumps, and Hoses, Dedication
5-401.11 Sewage, Other Liquid Waste, and Rainwater Mobile Holding Tank Capacity and Drainage
5-402.10 Sewage, Other Liquid Waste, and Rainwater Retention, Drainage, and Delivery Establishment Drainage System
5-402.11 Sewage, Other Liquid Waste, and Rainwater Retention, Drainage, and Delivery Backflow Prevention
5-402.12 Sewage, Other Liquid Waste, and Rainwater Retention, Drainage, and Delivery Grease Trap
5-402.13 Sewage, Other Liquid Waste, and Rainwater Retention, Drainage, and Delivery Conveying Sewage
5-402.14 Sewage, Other Liquid Waste, and Rainwater Retention, Drainage, and Delivery Removing Mobile Food Establishment Wastes
5-402.15 Sewage, Other Liquid Waste, and Rainwater Retention, Drainage, and Delivery Flushing a Waste Retention Tank
5-403.11 Sewage, Other Liquid Waste, and Rainwater Disposal Facility Approved Sewage Disposal System
5-403.12 Sewage, Other Liquid Waste, and Rainwater Disposal Facility Other Liquid Wastes and Rainwater
5-501.10 Refuse, Recyclables, and Returnables Facilities on the Premises Indoor Storage Area
5-501.11 Refuse, Recyclables, and Returnables Facilities on the Premises Outdoor Storage Surface
5-501.12 Refuse, Recyclables, and Returnables Facilities on the Premises Outdoor Enclosure
5-501.13 Refuse, Recyclables, and Returnables Facilities on the Premises Receptacles
5-501.14 Refuse, Recyclables, and Returnables Facilities on the Premises Receptacles in Vending Machines
5-501.15 Refuse, Recyclables, and Returnables Facilities on the Premises Outside Receptacles
5-501.16 Refuse, Recyclables, and Returnables Facilities on the Premises Storage Areas, Rooms, and Receptacles, Capacity and Availability
5-501.17 Refuse, Recyclables, and Returnables Facilities on the Premises Toilet Room Receptacle, Covered
5-501.18 Refuse, Recyclables, and Returnables Facilities on the Premises Cleaning Implements and Supplies
5-501.19 Refuse, Recyclables, and Returnables Facilities on the Premises Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location
5-501.110 Refuse, Recyclables, and Returnables Facilities on the Premises Storing Refuse, Recycables, and Returnables
5-501.111 Refuse, Recyclables, and Returnables Facilities on the Premises Areas, Enclosures, and Receptacles, Good Repair
5-501.112 Refuse, Recyclables, and Returnables Facilities on the Premises Outside Storage Prohibitions
5-501.113 Refuse, Recyclables, and Returnables Facilities on the Premises Covering Receptacles
5-501.114 Refuse, Recyclables, and Returnables Facilities on the Premises Using Drain Plugs
5-501.115 Refuse, Recyclables, and Returnables Facilities on the Premises Maintaining Refuse Areas and Enclosures
5-501.116 Refuse, Recyclables, and Returnables Facilities on the Premises Cleaning Receptacles
5-502.11 Refuse, Recyclables, and Returnables Removal Frequency
5-502.12 Refuse, Recyclables, and Returnables Removal Receptacles or Vehicles
5-503.11 Refuse, Recyclables, and Returnables Facilities for Disposal and Recycling Community or Individual Facility
6-101.11 Materials for Construction and Repair Indoor Areas Surface Characteristics
6-102.11 Materials for Construction and Repair Outdoor Areas Surface Characteristics
6-201.11 Design, Construction, and Installation Cleanability Floors, Walls, and Ceilings
6-201.12 Design, Construction, and Installation Cleanability Floors, Walls, and Ceilings, Utility Lines
6-201.13 Design, Construction, and Installation Cleanability Floor and Wall Junctures, Coved and Enclosed or Sealed
6-201.14 Design, Construction, and Installation Cleanability Floor Carpeting, Restrictions and Installation
6-201.15 Design, Construction, and Installation Cleanability Floor Covering, Mats and Duckboards
6-201.16 Design, Construction, and Installation Cleanability Wall and Ceiling Coverings and Coatings
6-201.17 Design, Construction, and Installation Cleanability Walls and Ceilings, Attachments
6-201.18 Design, Construction, and Installation Cleanability Walls and Ceilings, Studs, Joists, and Rafters
6-202.11 Design, Construction, and Installation Functionality Light Bulbs, Protective Shielding
6-202.12 Design, Construction, and Installation Functionality Heating, Ventilating, Air Conditioning System Vents
6-202.13 Design, Construction, and Installation Functionality Insect Control Devices, Design and Installation
6-202.14 Design, Construction, and Installation Functionality Toilet Rooms, Enclosed
6-202.15 Design, Construction, and Installation Functionality Outlet Openings, Protected
6-202.16 Design, Construction, and Installation Functionality Exterior Walls and Roofs, Protective Barrier
6-202.17 Design, Construction, and Installation Functionality Outdoor Food Vending Areas, Overhead Protection
6-202.18 Design, Construction, and Installation Functionality Outdoor Servicing Areas, Overhead Protection
6-202.19 Design, Construction, and Installation Functionality Outdoor Walking and Driving Surfaces, Graded to Drain
6-202.110 Design, Construction, and Installation Functionality Outdoor Refuse Areas, Curbed and Graded to Drain
6-202.111 Design, Construction, and Installation Functionality Private Homes and Living or Sleeping Quarters, Use Prohibition
6-202.112 Design, Construction, and Installation Functionality Living or Sleeping Quarters, Separation
6-301.10 Numbers and Capacities Handwashing Facilities Minimum Number
6-301.11 Numbers and Capacities Handwashing Facilities Handwashing Cleanser, Availability
6-301.12 Numbers and Capacities Handwashing Facilities Hand Drying Provision
6-301.13 Numbers and Capacities Handwashing Facilities Handwashing Aids and Devices, Use Restrictions
6-301.14 Numbers and Capacities Handwashing Facilities Handwashing Signage
6-301.20 Numbers and Capacities Handwashing Facilities Disposable Towels, Waste Receptacle
6-302.10 Numbers and Capacities Toilets and Urinals Minimum Number
6-302.11 Numbers and Capacities Toilets and Urinals Toilet Tissue, Availability
6-303.11 Numbers and Capacities Lighting Intensity
6-304.11 Numbers and Capacities Ventilation Mechanical
6-305.11 Numbers and Capacities Dressing Areas and Lockers Designation
6-306.11 Numbers and Capacities Service Sinks Availability
6-401.10 Location and Placement Handwashing Facilities Conveniently Located
6-402.11 Location and Placement Toilet Rooms Convenience and Availability
6-403.11 Location and Placement Employee Accommodations Designated Areas
6-404.11 Location and Placement Distressed Merchandise Segregation and Location
6-405.10 Location and Placement Refuse, Recyclables, and Returnables Receptacles, Waste Handling Units, and Designated Storage Areas
6-501.11 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Repairing
6-501.12 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Cleaning, Frequency and Restrictions
6-501.13 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Cleaning Floors, Dustless Methods
6-501.14 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Cleaning Ventilation Systems, Nuisance and Discharge Prohibitions
6-501.15 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Cleaning Maintenance Tools, Preventing Contamination
6-501.16 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Drying Mops
6-501.17 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Absorbent Materials on Floors, Use Limitation
6-501.18 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Maintaining and Using Handwashing Facilities
6-501.19 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Closing Toilet Room Doors
6-501.110 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Using Dressing Rooms and Lockers
6-501.111 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Controlling Pests
6-501.112 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests
6-501.113 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Storing Maintenance Tools
6-501.114 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Maintaining Premises, Unnecessary Items and Litter
6-501.115 Maintenance and Operation Premises, Structures, Attachments, and Fixtures, Methods Prohibiting Animals
7-101.11 Labeling and Identification Original Containers Identifying Information, Prominence
7-102.11 Labeling and Identification Working Containers Common Name
7-201.11 Operational Supplies and Applications Storage Separation
7-202.11 Operational Supplies and Applications Presence and Use Restriction
7-202.12 Operational Supplies and Applications Presence and Use Conditions of Use
7-203.11 Operational Supplies and Applications Container Prohibitions Poisonous or Toxic Material Containers
7-204.11 Operational Supplies and Applications Chemicals Sanitizers, Criteria
7-204.12 Operational Supplies and Applications Chemicals Chemicals for Washing Fruits and Vegetables, Criteria
7-204.13 Operational Supplies and Applications Chemicals Boiler Water Additives, Criteria
7-204.14 Operational Supplies and Applications Chemicals Drying Agents, Criteria
7-205.11 Operational Supplies and Applications Lubricants Incidental Food Contact, Criteria
7-206.11 Operational Supplies and Applications Pesticides Restricted Use Pesticides, Criteria
7-206.12 Operational Supplies and Applications Pesticides Rodent Bait Stations
7-206.13 Operational Supplies and Applications Pesticides Tracking Powders, Pest Control and Monitoring
7-207.11 Operational Supplies and Applications Medicines Restriction and Storage
7-207.12 Operational Supplies and Applications Medicines Refrigerated Medicines, Storage
7-208.11 Operational Supplies and Applications First Aid Supplies Storage
7-209.11 Operational Supplies and Applications Other Personal Care Items Storage
7-301.11 Stock and Retail Sale Storage and Display Separation
8-101.10 Code Applicability Use for Intended Purpose Public Health Protection
8-102.10 Code Applicability Additional Requirements Preventing Health Hazards, Provision for Conditions Not Addressed
8-103.10 Code Applicability Variances Modifications and Waivers
8-103.11 Code Applicability Variances Documentation for Proposed Variance and Justification
8-103.12 Code Applicability Variances Conformance with Approved Procedures
8-201.11 Plan Submission and Approval Facility and Operating Plans When Plans Are Required
8-201.12 Plan Submission and Approval Facility and Operating Plans Contents of the Plans and Specifications
8-201.13 Plan Submission and Approval Facility and Operating Plans When a HACCP Plan is Required
8-201.14 Plan Submission and Approval Facility and Operating Plans Contents of a HACCP Plan
8-202.10 Plan Submission and Approval Confidentiality Trade Secrets
8-203.10 Plan Submission and Approval Construction Preoperational Inspections
8-301.11 Permit to Operate Requirement Prerequisite for Operation
8-302.11 Permit to Operate Application Procedure Submission 30 Calendar Days Before Proposed Opening
8-302.12 Permit to Operate Application Procedure Form of Submission
8-302.13 Permit to Operate Application Procedure Qualifications and Responsibilities of Applicants
8-302.14 Permit to Operate Application Procedure Contents of the Application
8-303.10 Permit to Operate Issuance New, Converted, or Remodeled Establishments
8-303.20 Permit to Operate Issuance Existing Establishments, Permit Renewal, and Change of Ownership
8-303.30 Permit to Operate Issuance Denial of Application for Permit, Notice
8-304.10 Permit to Operate Conditions of Retention Responsibilities of the Regulatory Authority
8-304.11 Permit to Operate Conditions of Retention Responsibilities of the Permit Holder
8-304.20 Permit to Operate Conditions of Retention Permits Not Transferable
8-401.10 Inspection and Correction of Violations Frequency Establishing Inspection Interval
8-401.20 Inspection and Correction of Violations Frequency Performance- and Risk-Based
8-402.11 Inspection and Correction of Violations Access Allowed at Reasonable Times After Due Notice
8-402.20 Inspection and Correction of Violations Access Refusal, Notification of Right to Access, and Final Request for Access
8-402.30 Inspection and Correction of Violations Access Refusal, Reporting
8-402.40 Inspection and Correction of Violations Access Inspection Order to Gain Access
8-403.10 Inspection and Correction of Violations Report of Findings Documenting Information and Observations
8-403.20 Inspection and Correction of Violations Report of Findings Specifying Time Frame for Corrections
8-403.30 Inspection and Correction of Violations Report of Findings Issuing Report and Obtaining Acknowledgement of Receipt
8-403.40 Inspection and Correction of Violations Report of Findings Refusal to Sign Acknowledgment
8-403.50 Inspection and Correction of Violations Report of Findings Public Information
8-404.11 Inspection and Correction of Violations Imminent Health Hazard Ceasing Operations and Reporting
8-404.12 Inspection and Correction of Violations Imminent Health Hazard Resumption of Operations
8-405.11 Inspection and Correction of Violations Critical Violation Timely Correction
8-405.20 Inspection and Correction of Violations Critical Violation Verification and Documentation of Correction
8-406.11 Inspection and Correction of Violations Noncritical Violation Timeframe for Correction
8-501.10 Prevention of Foodborne Disease Transmission by Employees Investigation and Control Obtaining Information: Personal History of Illness, Medical Examination, and Specimen Analysis
8-501.20 Prevention of Foodborne Disease Transmission by Employees Investigation and Control Restriction or Exclusion of Food Employee, or Summary Suspension of Permit
8-501.30 Prevention of Foodborne Disease Transmission by Employees Investigation and Control Restriction or Exclusion Order: Warning or Hearing Not Required, Information Required in Order
8-501.40 Prevention of Foodborne Disease Transmission by Employees Investigation and Control Release of Food Employee From Restriction or Exclusion
8-601.10 Enforcement Procedures Re-Inspection Fee Fee Assessment and Failure to Pay
8-602.10 Enforcement Procedures Administrative Action General
8-603.10 Enforcement Procedures Agency Emergency Actions Examination of Food
8-603.20 Enforcement Procedures Agency Emergency Actions Wholesome and Free From Spoilage
8-604.10 Enforcement Procedures Penalties Operation in Violation with Code
8-604.20 Enforcement Procedures Penalties Refusal, Failure or Neglect to Comply With Order of the Secretary of DHSS
8-604.30 Enforcement Procedures Penalties Injunction
8-604.40 Enforcement Procedures Penalties Placard Public Notification




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