Hardees Of Dover #2

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

Code 2-201.11

When to Wash

Code 2-301.14

Gloves, Use Limitation

Code 3-304.15

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness

Code 4-501.114

Wiping Cloths, Use Limitation

Code 3-304.14

Repairing-Premises, Structures, Attachments, and Fixtures-Methods

Code 6-501.11

Cleaning, Frequency and Restrictions

Code 6-501.12

The restaurant does not have a staff member who has passed a certified food safety management exam.

Code 2-102.12