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<br />e <br /> <br />e <br /> <br />.. <br /> <br />PAGE <br />1229.169 Mobile Food Units-----------------------------------------------~ <br />(a) Mobile Food Service----------------------------------------29 <br /> <br />(b) Commissary---------------------------------------~---------30 <br /> <br />(c) Servicing Area and Operations-------------------~----------31 <br /> <br />1229.170 Temporary Food Service Establishments---------------------------31 <br /> <br />(a) Genera~----------------------------------------------------31 <br /> <br />(b) RestrictedOperations--------------------------------------32 <br /> <br />(c) Ice--------------------------------------------------------32 <br /> <br />(d) Equipment--------------------------------------------------32 <br /> <br />(e) Single-Service Articles ___________________________________32 <br /> <br />(f) Water---~-------------~------------------------------------32 <br /> <br />(g) Wet Storage----------------------------~-------------------32 <br /> <br />(h) Waste---------------------------------------~--------------33 <br /> <br />(i) Handwashing------------------------------------------------33 <br /> <br />(j) Floors-----------------~-----------------------------------33 <br /> <br />,(k) Walls and Ceilings of Food Prepar'ation Areas---------------33 <br /> <br />1229.171 Inspection and Enforcement--------------------------------------33 <br /> <br />(a) Access-----------------------------------------------------33 <br /> <br />(b) Report of Inspections--------------------------------------33 <br />(c) ,Correction of Violations~----------------------------------34 <br />(d) Examination and Condemnation of Food-----------------------34 <br />(e) Procedure When Infection is Suspected----------------------34 <br />(f) Inspection Report Form-------------------------------------35 <br />