| Section 14-4.93 - Service of milk and milk products, dairy and nondairy creaming and whitening agents, condiments and ice; dispensing utensil use and storage |
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| Section 14-4.94 - Display and service of food |
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| Section 14-4.95 - Commissaries |
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| Section 14-4.96 - Use of Liquid Nitrogen and Dry Ice |
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| EQUIPMENT AND UTENSILS |
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| Section 14-4.100 - Construction |
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| Section 14-4.101 - Equipment and utensils; materials permitted and prohibited |
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| Section 14-4.102 - Equipment acceptable |
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| Section 14-4.103 - Definitions relating to equipment and utensils |
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| Section 14-4.104 - Single-service articles; when required |
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| Section 14-4.105 - Equipment location |
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| EQUIPMENT AND UTENSIL CLEANING AND SANITATION |
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| Section 14-4.110 - Cleaning frequency |
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| Section 14-4.111 - Manual facilities |
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| Section 14-4.112 - Definition of sanitization; general requirements |
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