Sussex County Restaurant Inspections

Seaford Middle Cafeteria

500 E STEIN HWY

• 4-501.112: Maintenance and Operation – Equipment – Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
• 5-501.111: Refuse, Recyclables, and Returnables – Facilities on the Premises – Areas, Enclosures, and Receptacles, Good Repair
• 5-501.113: Refuse, Recyclables, and Returnables – Facilities on the Premises – Covering Receptacles
• 2-201.11: Employee Health – Disease or Medical Condition – Responsibility of the Person in Charge to Require Reporting By Food Employees and Applicants

Douglass Elem Cafeteria

1 SWAIN RD

• 4-501.112: Maintenance and Operation – Equipment – Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
• 2-201.11: Employee Health – Disease or Medical Condition – Responsibility of the Person in Charge to Require Reporting By Food Employees and Applicants

Milford High School Outside Concession

1019 N WALNUT STREET

• 2-102.12: Supervision – Knowledge – Certified Food Protection Manager
• 3-501.18: Limitation of Growth of Organisms of Public Health Concern – Temperature and Time Control – Ready-to-Eat, Potentially Hazardous Food, Disposition
• 4-101.16: Materials for Construction and Repair – Multiuse – Sponges, Use Limitation
• 4-302.14: Numbers and Capacities – Utensils, Temperature Measuring Devices, and Testing Devices – Sanitizing Solutions, Testing Devices
• 4-501.114: Maintenance and Operation – Equipment – Manual and Mechanical Warewashing Equipment, Chemical Sanitization – Temperature, pH, Concentration and Hardness
• 4-501.17: Maintenance and Operation – Equipment – Warewashing Equipment, Cleaning Agents
• 4-601.11: Cleaning of Equipment and Utensils – Objective – Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
• 4-602.12: Cleaning of Equipment and Utensils – Frequency – Cooking and Baking Equipment
• 4-702.11: Sanitization of Equipment and Utensils – Frequency – Before Use After Cleaning
• 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
• 5-501.110: Refuse, Recyclables, and Returnables – Facilities on the Premises – Storing Refuse, Recycables, and Returnables
• 6-301.11: Numbers and Capacities – Handwashing Facilities – Handwashing Cleanser, Availability
• 6-301.12: Numbers and Capacities – Handwashing Facilities – Hand Drying Provision
• 5-205.11: Plumbing System – Operation and Maintenance – Using a Handwashing Facility

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