2011 Food Inspection Codes - Delaware Health and Social Services

Code Annotation	Part
2-101.11	Assignment of Responsibility Pf
2-102.11	Demonstration of Knowledge Pf
2-103.11	Duties of Person in Charge Pf
2-201.11	Responsibility of Person in Charge to require reporting by Conditional and Food Employees P
2-201.12	Exclusions and Restrictions Due To Disease or Medical Condition P
2-201.13	Removal of Exclusions and Restrictions P
2-301.11	Clean Condition of Hands and Arms P
2-301.12	Cleaning Procedures of Hands and Arms P
2-301.14	When to Wash Hands and Arms P
2-301.15	Where to Wash Hands and Arms Pf
2-301.16	Hand Antiseptics Pf
2-302.11	Fingernail Maintenance Pf
2-403.11	Animal Handling Prohibition Pf
3-101.11	Safe/Unadult./Honestly Presented Food Condition P
3-201.11	Compliance with Food Law P
3-201.12	Hermitically Sealed Food Source P
3-201.13	Fluid Milk and Milk Products Source P
3-201.14	Fish Source P
3-201.15	Molluscan Shellfish Source P
3-201.16	Wild Mushrooms Source P
3-201.17	Game Animal Source P
3-202.11	Temperature Receiving Specifications P
3-202.12	Additive Receiving Specifications P
3-202.13	Shell Eggs Receiving Specifications P
3-202.14	Pasteurized Eggs and Milk Receiving Specifications P
3-202.15	Package Integrity Receiving Specifications Pf
3-202.16	Ice Receiving Specifications P
3-202.17	Shucked Shellfish, Package/ID Pf
3-202.18	Shellstock Identification Pf
3-202.110	Commercially Processed Juice P
3-203.12	Shellstock, ID Maintenance Pf
3-301.11	Preventing Contamination from Employee Hands P(b) Pf(c)
3-301.12	Preventing Contamination When Tasting P
3-302.11	Separation/Packaging/Segregation as to Prevent Contamination P
3-302.13	Pasteurized Eggs, Substitution for Certain Recipes P
3-302.14	Unapproved Additives Protection P
3-303.11	Exterior Ice Prohibited as Ingredient P
3-304.11	Food in Contact with Soiled Items P
3-304.15	Gloves, Use Limitation P
3-306.11	Food Display Protected from Consumer Contamination P
3-306.13	Consumer Self-Service Operations Protected from Contamination P(a) Pf(b,c)
3-306.14	Returned Food and Reservice of Food P(a)
3-401.11	Cooking of Raw Animal Foods P
3-401.13	Cooking Plant Foods for Hot Holding Pf
3-401.14	Non-Cont Cooking of Raw Animal Foods P(a-e) Pf(f)
3-402.11	Parasite Destruction Freezing Requirements P
3-402.12	Records, Creation and Retention for Freezing Requirements Pf (a,c)
3-403.11	Reheating for Hot Holding P
3-404.11	Treating Juice P(a) Pf(b)
3-501.14	Cooling Time and Temperature P
3-501.15	Cooling Methods Pf
3-501.16	Hot and Cold Holding Time and Temperature P
3-501.17	Ready-to-Eat Food, Dating Pf
3-501.18	Ready-to-eat Food, Disposition P
3-501.19	Time as a Public Health Control P Pf
3-502.11	Variance Requirement for Specialized Processing Pf
3-502.12	Reduced Oxygen Packaging Criteria P Pf
3-602.11	Food Labeling for Major Food Allergens Pf(b)
3-603.11	Consumption of Raw Animal Foods Consumer Advisory Pf
3-701.11	Discarding of Contaminated Food P
3-801.11	Special Requirements for Highly Susceptible Populations P
4-101.11	Characteristics of Multiuse Materials P
4-101.13	Lead in Ceramic, China, Crystal Utensils P
4-104.14	Copper Use Limitation P(a)
4-101.15	Galvanized Metal Use Limitations P
4-102.11	Characteristics of Single Service Items P
4-201.12	Food Temperature Measuring devices Durability P
4-202.11	Food-Contact Surface Cleanability Pf
4-202.12	CIP Equipment Cleanability Pf
4-203.11	Food Temperature Measuring Devices Accuracy Pf
4-203.12	Ambient Temperature Measuring Devices Accuracy Pf
4-204.13	Dispensing Equipment Barriers Functionality P(e)
4-204.110	Molluscan Shellfish Tanks Functionality P(a) Pf(b)
4-204.11	Vending Machines, Automatic Shutoff P
4-204.112	Temperature Measuring Devices Design and Construction Pf(e)
4-204.115	Warewasher Temperature Measuring Devices Design and Construction Pf
4-204.116	Manual Warewashing Heaters/Baskets Design and Construction Pf
4-204.117	Mechanical Warewasher Sanitizer Indicator Pf
4-301.11	Cooling/Heating/Holding Equipment Capacities Pf
4-301.12	Manual Warewashing Sink Requirements Pf(a-b)
4-302.11	Utensils for Consumer Self-Service Availability Pf
4-302.12	Food Temperature Measuring Device Availability Pf
4-302.14	Sanitizing Solution Testing Devices Availability Pf
4-501.17	Warewashing Cleaning Agents Pf
4-501.19	Manual Warewashing Wash Solution Temperature Pf
4-501.110	Mechanical Warewasher Wash Solution Temperature Pf
4-501.111	Manual Warewashing Sanitization Water Temperature P
4-501.112	Mechanical Warewasher Sanitization Water Temperature Pf(a)
4-501.114	Chemical Sanitization, Temp/pH/Concentration/Hardness P
4-501.116	Determining Chemical Sanitizer Concentrations Pf
4-502.11	Good Repair and Calibration of Utensils and Devices Pf(b)
4-502.12	Single-Service or Single-Use Article Required Use P
4-601.11	Clean to Sight and Touch, No Accumulation or Encrusted Debris Pf(a)
4-602.11	Food-Contact Surfaces and Utensils Cleaning Frequency P
4-603.17	Returnables, Cleaning Methods for Refilling P(a)
4-702.11	Food-Contact Surface and Utensil Sanitizing Frequency- Before Use After Cleaning P
4-703.11	Sanitizing Methods- Hot Water and Chemical P
5-101.11	Approved Water System Source P
5-101.12	Water System Flushing and Disinfection P
5-101.13	Bottled Drinking Water P
5-102.11	Water Quality Standards P
5-102.12	Nondrinking Water Quality P
5-102.13	Water Quality Sampling Pf
5-103.11	Water Capacity Pf
5-103.12	Water Pressure Pf
5-104.11	Water System Pf
5-104.12	Alternative Water Supply Pf
5-201.11	Approved Plumbing Materials P
5-202.11	Approved System/Cleanable Fixtures P(a)
5-202.12	Handwashing Facility, Proper Installation Pf(a)
5-202.13	Backflow Prevention, Air Gap P
5-202.14	Backflow Prevention Device Design Standard P
5-203.11	Handwashing Facilities, Numbers and Capacities Pf(a)
5-203.14	Backflow Prevention Device When Required P
5-204.11	Handwashing facilities, Location and Placement Pf
5-205.11	Handwashing Facilities, Proper Use and Maintenance Pf
5-205.12	Prohibiting a Cross Connection P(a) Pf(b)
5-205.13	Scheduling Inspection and Service for Water System Device Pf
5-205.14	Fogging Device Water Reservoir Cleaning P
5-205.15	System Maintained in Good Repair P(a)
5-301.11	Approved Materials for Mobile Food Establishment P
5-302.16	Mobile Food Establishment Hose Construction/ID P
5-303.11	Compressed Air Filter in Water System P
5-304.11	Flushing and Disinfecting Water System for Mobile Food Establishments P
5-304.14	Dedicating Tank, Pump and Hoses for Water Only P(a)
5-402.11	Backflow Prevention of Sewage, Liquid Waste and Rainwater P(a)
5-402.13	Conveying Sewage P
5-402.14	Removing Mobile Food Establishment Wastes Pf
5-403.11	Approved Sewage Disposal System P
6-202.111	Private Home and Living or Sleeping Quarters Prohibition P
6-301.11	Hand Cleanser Availability Pf
6-301.12	Hand Drying Provisions Pf
6-302.11	Toilet Tissue Availability Pf
6-404.11	Distressed Merchandise Segregated and Designated Pf
6-501.15	Cleaning Maintenance Tools, Preventing Contamination Pf
6-501.111	Controlling Pests Methodology Pf(c)
6-501.115	Prohibiting Live Animals
7-101.11	Poisonous and Toxic Materials Identifying Information, Prominence Pf
7-102.11	Poisonous and Toxic Materials Working Containers, Common Name Pf
7-201.11	Poisonous and Toxic Materials Storage and Separation P
7-202.12	Poisonous and Toxic Materials Conditions of Use P(a-b) Pf(c)
7-203.11	Poisonous and Toxic Material Container Use Prohibition P
7-204.11	Sanitizer Chemical Criteria P
7-204.12	Washing Fruit and Vegetable Chemical Criteria P(a)
7-204.13	Boiling Water Additives Chemical Criteria P
7-204.14	Drying Agents Chemical Criteria P
7-205.11	Lubricants Chemical Criteria, Incidental Food Contact P
7-206.11	Restricted Use Pesticides, Criteria P
7-206.12	Rodent Bait Stations P
7-206.13	Tracking Powders, Pest Control Criteria P(a)
7-207.11	Medicine Restriction and Storage P(b) Pf(a)
7-207.12	Medicines, Refrigerated Storage P
7-208.11	First Aid Supplies Storage P(b) Pf(a)
7-301.11	Storage and Display of Retail Sale Toxic Materials, Separation P
8-103.11	Proposed Variance Documentation and Justification Pf
8-103.12	Approved Variance Conformance with Procedures P(a) Pf(b)
8-201.11	When Plans Are Required Pf
8-201.14	Contents of a HACCP Plan Pf
8-301.11	Requirements for Operations, Permit from Regulatory Authority Pf
8-404.11	Imminent Health Hazard, Ceasing Operations and Reporting P(a)
8-405.11	Timely Correction of Priority or Priority Foundation Item Pf(a)

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