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[Page 70]


(a)   Inspect kitchens two or three times a day, but not at regular times, and during this inspection see

    (1)   That only boiled water is being used.
    (2)   That the pot is full of boiling water, for purpose of washing up utensils.
    (3)   That no dirty dish cloths are lying about anywhere in the kitchen.
    (4)   That no drain or pit is to be cut anywhere in the vicinity of the kitchen.

(3). -  Food Supply. -   All Foods   must be carefully covered and protected from flies.


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