Ga. Comp. R. & Regs. R. 511-6-1-.05 - Equipment and Utensils
(1)
Materials.
(a)
General
Requirements. Utensils and food-contact surfaces of equipment shall be
made of materials that do not allow the migration of deleterious substances or
impart colors, odors, or tastes to food and under normal use conditions, and
shall be:P safeP,
durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be
sufficient in weight and thickness to withstand repeated warewashing and shall
be finished to have a smooth, easily cleanable surface. Materials shall be
resistant to pitting, chipping, crazing, scratching, scoring, distortion and
decomposition.
(b)
Iron, Use
Limitations. Cast iron may not be used for utensils or food contact
surfaces of equipment except as follows:
1.
Cast iron may be used as a surface for cooking.
2. Cast iron may be used in utensils for
serving food if the utensils are used only as part of an uninterrupted process
from cooking through service.
(c)
Lead, Use Limitation.
1. Ceramic, china, crystal and decorative
utensils such as hand painted ceramic or china that are used in contact with
food shall be lead-free or contain levels of lead not to exceed the limits of
the following utensil categories:P
|
Utensil category |
Ceramic Article Description |
Maximum Lead mg/L |
|
Beverage mugs, cups, pitchers |
Coffee Mugs |
0.5 |
|
Large hollowware (excluding pitchers) |
Bowls > 1.1 Liter (1.16 Quart) |
1.0 |
|
Small hollowware (excluding cups & mugs) |
Bowls < 1.1 Liter (1.16 Quart) |
2.0 |
|
Flat tableware |
Plates, Saucers |
3.0 |
2.
Pewter alloys containing lead in excess of 0.05% may not be used as a
food-contact surface.P
3. Solder and flux containing lead in excess
of 0.2% may not be used as a food-contact surface.
(d)
Copper, Use Limitations.
Copper and copper alloys such as brass may not be used in contact with a food
that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or
tubing installed between a backflow prevention device and a
carbonatorP, except that copper and copper alloys
may be used in contact with beer brewing ingredients that have a pH below 6 in
the pre-fermentation and fermentation steps of a beer brewing operation such as
a brewpub or microbrewery.
(e)
Galvanized Metal, Use Limitation. Galvanized metal may not be used
for utensils or food-contact surfaces of equipment that are used in contact
with acidic food.P
(f)
Sponges, Use Limitation.
Sponges may not be used in contact with cleaned and sanitized or in-use
food-contact surfaces.
(g)
Wood, Use Limitation.
1. Except
as specified in paragraphs 2., 3., and 4. of this subsection, wood and wood
wicker may not be used as a food-contact surface.
2. Hard maple or an equivalently hard,
close-grained wood may be used for cutting boards; cutting blocks; bakers'
tables; and utensils such as rolling pins, doughnut dowels, salad bowls,
toothpicks, and chopsticks. It may also be used for wooden paddles used in
confectionery operations for pressure scraping kettles when manually preparing
confections at a temperature of 230°F (110°C) or above.
3. Whole, uncut, raw fruits and vegetables,
and nuts in the shell may be kept in the wood shipping containers in which they
were received, until the fruits, vegetables, or nuts are used.
4. If the nature of the food requires removal
of rinds, peels, husks, or shells before consumption, the whole, uncut, raw
food may be kept in untreated wood containers or treated wood containers if the
containers are treated with a preservative that meets the requirements
specified in 21 CFR
178.3800 - Preservatives for Wood.
(h)
Nonstick Coating, Use
Limitation. Multiuse kitchenware such as frying pans, griddles,
saucepans, cookie sheets, and waffle bakers that have a perfluorocarbon resin
(nonstick) coating shall be used with nonscoring or nonscratching utensils and
cleaning aids.
(i)
Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are
exposed to splash, spillage, or other food soiling or that require frequent
cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and
smooth material.
(j)
Single-service and Single-use Articles. Materials that are used to make
single-service and single-use articles may not allow the migration of
deleterious substancesP or impart colors, odors, or
tastes to food and shall be safeP and
clean.
(2)
Design
and Construction.
(a)
Equipment
and Utensils. Equipment and utensils shall be designed and constructed
to be durable and to retain their characteristic qualities under normal use
conditions.
(b)
Food
Temperature Measuring Devices. Food temperature measuring devices may
not have sensors or stems constructed of glass, except that thermometers with
glass sensors or stems that are encased in a shatterproof coating such as candy
thermometers may be used.P
(c)
Multiuse Food-Contact
Surfaces.
1. Multiuse food-contact
surfaces shall be:
(i)
Smooth;Pf
(ii) Free of breaks, open seams, cracks,
chips, inclusions, pits, and similar
imperfections;Pf
(iii) Free of sharp internal angles, corners,
and crevices;Pf
(iv) Finished to have smooth welds and
joints;Pf and
(v) Except as specified in paragraph 2. of
this subsection, accessible for cleaning and inspection by one of the following
methods:
(I) Without being
disassembled,Pf
(II) By disassembling without the use of
tools,Pf or
(III) By easy disassembling with the use of
handheld tools commonly available to maintenance and cleaning personnel such as
screwdrivers, pliers, open-end wrenches, and Allen
wrenches.Pf
2. The requirement in paragraph 1.(v) of this
subsection does not apply to cooking oil storage tanks, Distribution lines for
cooking oils, or beverage syrup lines or tubes.
(d)
Clean-in-Place (CIP)
Equipment.
1. Clean-in-Place (CIP)
equipment shall meet the characteristics specified under subsection (2)(c) of
this Rule and shall be designed and constructed so that:
(i) Cleaning and sanitizing solutions
circulate throughout a fixed system and contact all interior food-contact
surfaces,Pf and
(ii) The system is self-draining or capable
of being completely drained of cleaning and sanitizing solutions; and
2. CIP equipment that is not
designed to be disassembled for cleaning shall be designed with inspection
access points to ensure that all interior food-contact surfaces throughout the
fixed system are being effectively cleaned.
(e)
"V" Threads. Except for hot
oil cooking or filtering equipment, "V" type threads may not be used on
food-contact surfaces.
(f)
Hot Oil Filtering Equipment. Hot oil filtering equipment shall
meet the characteristics specified under subsections (2)(c) or (d) of this Rule
and shall be readily accessible for filter replacement and cleaning of the
filter.
(g)
Can
Openers. Cutting or piercing parts of can openers shall be readily
removable for cleaning and for replacement.
(h)
Nonfood-contact Surfaces.
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and
crevices, and designed and constructed to allow easy cleaning and to facilitate
maintenance.
(i)
Kick
Plates. Kick plates shall be designed so that the areas behind them are
accessible for inspection and cleaning by being:
1. Removable by one of the methods specified
under subsection (2)(c)1.(v) of this Rule or capable of being rotated open;
and
2. Removable or capable of
being rotated open without unlocking equipment doors.
(j)
Ventilation Hood Systems,
Filters. Filters or other grease extracting equipment shall be designed
to be readily removable for cleaning and replacement if not designed to be
cleaned in place.
(k)
Temperature Measuring Devices, Food.
1. Food temperature measuring devices that
are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be
accurate to ± 1°C in the intended range of
use.Pf
2. Food temperature measuring devices that
are scaled only in Fahrenheit shall be accurate to ± 2°F in the intended range
of use.Pf
(l)
Temperature Measuring Devices,
Ambient Air and Water.
1. Ambient air
and water temperature measuring devices that are scaled in Celsius or dually
scaled in Celsius and Fahrenheit shall be designed to be easily readable and
accurate to ± 1.5°C in the intended range of
use.Pf
2. Ambient air and water temperature
measuring devices that are scaled only in Fahrenheit shall be accurate to ± 3°F
in the intended range of use.Pf
(m)
Pressure Measuring Devices.
Pressure measuring devices that display the pressures in the water supply line
for the fresh hot water sanitizing rinse shall have increments of 1 pound per
square inch (7 kilopascals) or smaller and shall be accurate to ± 2 pounds per
square inch (± 14 kilopascals) in the 15-25 pounds per square inch (100-170
kilopascals) range.
(n)
Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems
in food preparation and warewashing areas, including components such as hoods,
fans, guards, and ducting shall be designed to prevent grease or condensation
from draining or dripping onto food, equipment, utensils, linens, and
single-service and single-use articles.
(o)
Equipment Openings, Closures and
Deflectors.
1. A cover or lid for
equipment shall overlap the opening and be sloped to drain.
2. An opening located within the top of a
unit of equipment that is designed for use with a cover or lid shall be flanged
upward at least two-tenths of an inch (5 millimeters).
3. Except as specified under paragraph 4. of
this subsection, fixed piping, temperature measuring devices, rotary shafts,
and other parts extending into equipment shall be provided with a watertight
joint at the point where the item enters the equipment.
4. If a watertight joint is not provided:
(i) The piping, temperature measuring
devices, rotary shafts, and other parts extending through the openings shall be
equipped with an apron designed to deflect condensation, drips, and dust from
openings into the food; and
(ii)
The opening shall be flanged upward at least two-tenths of an inch (5
millimeters).
(p)
Dispensing Equipment, Protection of
Equipment and Food. In equipment that dispenses or vends liquid food or
ice in unpackaged form:
1. The delivery tube,
chute, orifice, and splash surfaces directly above the container receiving the
food shall be designed in a manner, such as with barriers, baffles, or drip
aprons, so that drips from condensation and splash are diverted from the
opening of the container receiving the food;
2. The delivery tube, chute, and orifice
shall be protected from manual contact such as by being recessed;
3. The delivery tube or chute and orifice of
equipment used to vend liquid food or ice in unpackaged form to self-service
consumers shall be designed so that the delivery tube or chute and orifice are
protected from dust, insects, rodents, and other contamination by a
self-closing door if the equipment is:
(i)
Located in an outside area that does not otherwise afford the protection of an
enclosure against the rain, windblown debris, insects, rodents, and other
contaminants that are present in the environment; or
(ii) Available for self-service during hours
when it is not under the fulltime supervision of a food employee; and
4. The dispensing equipment
actuating lever or mechanism and filling device of consumer self-service
beverage dispensing equipment shall be designed to prevent contact with the
lip-contact surface of glasses or cups that are refilled.
(q)
Vending Machine, Vending Stage
Closure. The dispensing compartment of a vending machine including a
machine that is designed to vend prepackaged snack food that is not
time/temperature control for safety food, such as chips, party mixes, and
pretzels, shall be equipped with a self-closing door or cover if the machine
is:
1. Located in an outside area that does
not otherwise afford the protection of an enclosure against the rain, windblown
debris, insects, rodents, and other contaminants that are present in the
environment; or
2. Available for
self-service during hours when it is not under the full-time supervision of a
food employee.
(r)
Bearings and Gear Boxes, Leakproof. Equipment containing bearings
and gears that require lubricants shall be designed and constructed so that the
lubricant cannot leak, drip, or be forced into food or onto food-contact
surfaces.
(s)
Beverage
Tubing, Separation. Beverage tubing and cold-plate beverage cooling
devices may not be installed in contact with stored ice. This does not apply to
cold plates that are constructed integrally with an ice storage bin.
(t)
Ice Units, Separation of
Drains. Liquid waste drain lines may not pass through an ice machine or
ice storage bin.
(u)
Condenser Unit, Separation. If a condenser unit is an integral
component of equipment, the condenser unit shall be separated from the food and
food storage space by a dustproof barrier.
(v)
Molluscan Shellfish Life-Support
System.
1. Except as specified under
paragraph 2. of this subsection, molluscan shellfish life support system
display tanks may not be used to display shellfish that are offered for human
consumption and shall be conspicuously marked so that it is obvious to the
consumer that the shellfish are for display
only.P
2. Molluscan shellfish life-support system
display tanks that are used to store or display shellfish that are offered for
human consumption shall be operated and maintained in accordance with a
variance granted by the Health Authority as specified in DPH Rule
511-6-1-.10(5)(a)
and a HACCP plan that:Pf
(i) Is submitted by the permit holder and
deemed by the Health Authority as being in satisfactory conformance with the
specifications found in DPH Rule
511-6-1-.10(5)(b);Pf
and
(ii) Ensures that:
(I) Water used with fish other than molluscan
shellfish does not flow into the molluscan
tank,Pf
(II) The safety and quality of the shellfish
as they were received are not compromised by the use of the
tank,Pf and
(III) The identity of the source of the
shellstock is retained as specified under DPH Rule
511-6-1-.04(3)(k)
.Pf
(w)
Vending Machines, Automatic
Shutoff.
1. A machine vending
time/temperature control for safety food shall have an automatic control that
prevents the machine from vending food:
(i) If
there is a power failure, mechanical failure, or other condition that results
in an internal machine temperature that cannot maintain food temperatures as
specified under DPH Rule
511-6-1-.04
(6)(f);P
and
(ii) If a condition specified
under paragraph 1.(i) of this subsection occurs, until the machine is serviced
and restocked with food that has been maintained at temperatures specified
under DPH Rule
511-6-1-.04 (6)(f)
.P
2. When the automatic shutoff within a
machine vending time/temperature control for safety food is activated:
(i) In a refrigerated vending machine, the
ambient temperature may not exceed 41°F (5°F) for more than 30 minutes
immediately after the machine is filled, serviced, or
restocked;P or
(ii) In a hot holding vending machine, the
ambient temperature may not be less than 135°F (57°C) for more than 120 minutes
immediately after the machine is filled, serviced, or
restocked.P
(x)
Temperature Measuring
Devices.
1. In a mechanically
refrigerated or hot food storage unit, the sensor of a temperature measuring
device shall be located to measure the air temperature in the warmest part of a
mechanically refrigerated unit and in the coolest part of a hot food storage
unit.
2. Except as specified in
paragraph 3. of this subsection, cold or hot holding equipment used for
time/temperature control for safety food shall be designed to include and shall
be equipped with at least one integral or permanently affixed temperature
measuring device that is located to allow easy viewing of the device's
temperature display.
3. The
requirement in paragraph 2. of this subsection does not apply to equipment for
which the placement of a temperature measuring device is not a practical means
for measuring the ambient air surrounding the food because of the design, type,
and use of the equipment such as insulated food transport containers and salad
bars.
4. Temperature measuring
devices shall be designed to be easily readable.
5. Food temperature measuring devices and
water temperature measuring devices on warewashing machines shall have a
numerical scale, printed record, or digital readout in increments no greater
than 1°C or 2°F in the intended range of
use.Pf
(y)
Warewashing Machine, Data Plate
Operating Specifications. A warewashing machine, if utilized, shall be
provided with an easily accessible and readable data plate affixed to the
machine by the manufacturer that indicates the machine's design and operating
specifications including the:
1. Temperatures
required for washing, rinsing, and sanitizing;
2. Pressure required for the freshwater
sanitizing rinse unless the machine is designed to use only a pumped sanitizing
rinse; and
3. Conveyor speed for
conveyor machines or cycle time for stationary rack machines.
(z)
Warewashing Machines,
Internal Baffles. Warewashing machine wash and rinse tanks shall be
equipped with baffles, curtains, or other means to minimize internal cross
contamination of the solutions in wash and rinse tanks.
(aa)
Warewashing Machines, Temperature
Measuring Devices. A warewashing machine shall be equipped with a
temperature measuring device that indicates the temperature of the water:
1. In each wash and rinse
tank;Pf and
2. As the water enters the hot water
sanitizing final rinse manifold or in the chemical sanitizing solution
tank.Pf
(bb)
Manual Warewashing Equipment,
Heaters and Baskets. If hot water is used for sanitization in manual
warewashing operations, the sanitizing compartment of the sink shall be:
1. Designed with an integral heating device
that is capable of maintaining water at a temperature not less than 171°F
(77°C);Pf and
2. Provided with a rack or basket to allow
complete immersion of equipment and utensils into the hot
water.Pf
(cc)
Warewashing Machines, Automatic
Dispensing of Detergents and Sanitizers. A warewashing machine that is
installed after September 12, 2007 shall be designed and equipped to:
automatically dispense detergents and sanitizersPf
and incorporate a visual means to verify that detergents and sanitizers are
delivered or a visual or audible alarm to signal if the detergents and
sanitizers are not delivered to the respective washing and sanitizing
cycles.Pf
(dd)
Warewashing Machines, Flow
Pressure Device.
1. Warewashing
machines that provide a fresh hot water sanitizing rinse shall be equipped with
a pressure gauge or similar device such as a transducer that measures and
displays the water pressure in the supply line immediately before entering the
warewashing machine; and
2. If the
flow pressure measuring device is upstream of the fresh hot water sanitizing
rinse control valve, the device shall be mounted in a 6.4 millimeter or
one-fourth inch Iron Pipe Size (IPS) valve.
3. The requirements in paragraphs 1. and 2.
of this subsection do not apply to a machine that uses only a pumped or
recirculated sanitizing rinse.
(ee)
Warewashing Sinks and Drainboards,
Self-Draining. Sinks and drainboards of warewashing sinks and machines
shall be self-draining.
(ff)
Equipment Compartments, Drainage. Equipment compartments that are
subject to accumulation of moisture due to conditions such as condensation,
food or beverage drip, or water from melting ice shall be sloped to an outlet
that allows complete draining.
(gg)
Vending Machines, Liquid Waste Products.
1. Vending machines designed to store
beverages that are packaged in containers made from paper products shall be
equipped with diversion devices and retention pans or drains for container
leakage.
2. Vending machines that
dispense liquid food in bulk shall be:
(i)
Provided with an internally mounted waste receptacle for the collection of
drip, spillage, other overflow, or internal wastes; and
(ii) Equipped with an automatic shutoff
device that will place the machine out of operation before the waste receptacle
overflows.
3. Shutoff
devices specified under paragraph 2.(ii) of this subsection shall prevent water
or liquid food from continuously running if there is a failure of a flow
control device in the water or liquid food system or waste accumulation that
could lead to overflow of the waste receptacle.
(hh)
Case Lot Handling Equipment,
Moveability. Apparatuses, such as dollies, pallets, racks, and skids
used to store and transport large quantities of packaged foods received from a
supplier in a cased or overwrapped lot, shall be designed to be moved by hand
or by conveniently available apparatuses such as hand trucks and
forklifts.
(ii)
Vending
Machine Doors and Openings.
1. Vending
machine doors and access opening covers to food and container storage spaces
shall be tight-fitting so that the space along the entire interface between the
doors or covers and the cabinet of the machine, if the doors or covers are in a
closed position, is no greater than 1.5 millimeters or one-sixteenth inch by:
(i) Being covered with louvers, screens, or
materials that provide an equivalent opening of not greater than 1.5
millimeters or one-sixteenth inch. Screening of 12 mesh to 1 inch (12 or more
mesh to 2.5 centimeters) meets this requirement;
(ii) Being effectively gasketed;
(iii) Having interface surfaces that are at
least 13 millimeters or one-half inch wide; or
(iv) Jambs or surfaces used to form an
L-shaped entry path to the interface.
2. Vending machine service connection
openings through an exterior wall of a machine shall be closed by sealants,
clamps, or grommets so that the openings are no larger than 1.5 millimeters or
one-sixteenth inch.
(jj)
Food Service Equipment, Acceptability. Food service equipment must
be commercial grade equipment and may be designed and built according to
standards set by American National standards Institute (ANSI) accredited
certification programs. Such an accredited program includes, but is not limited
to, one offered by the National Sanitation Foundation, or Underwriters
Laboratories. Food equipment that is certified or classified for sanitation in
conformance to a recognized American National Standard by an American National
Standards Institute (ANSI) accredited certification program is deemed to comply
with subsections (1) and (2) of this Rule when used for its intended
purpose.
(3)
Numbers and Capacities.
(a)
Cooling, Heating, and Holding Capacities. Equipment for cooling
and heating food, and holding cold and hot food, shall be sufficient in number
and capacity to provide food temperatures as specified under DPH Rule
511-6-1-.04.Pf
(b)
Manual Warewashing, Sink
Compartment Requirements.
1. A sink
with at least three compartments shall be provided for manually washing,
rinsing, and sanitizing equipment and
utensils.Pf
2. Sink compartments shall be large enough to
accommodate immersion of the largest equipment and utensils. Equipment and
utensils that are too large for the warewashing sink, shall be washed, rinsed,
and sanitized manually or cleaned through pressure spray
methods.Pf
3. Alternative manual warewashing equipment
may be used when there are special cleaning needs or constraints and its use is
approved. Alternative manual warewashing equipment may include:
(i) High-pressure detergent
sprayers;
(ii) Low- or
line-pressure spray detergent foamers;
(iii) Other task-specific cleaning
equipment;
(iv) Brushes or other
implements; or
(v) Receptacles that
substitute for the compartments of a multicompartment sink.
(c)
Drainboards. Drainboards, utensil racks, or tables large enough to
separately accommodate all soiled and cleaned items that may accumulate during
hours of operation shall be provided for necessary utensil holding before
cleaning and after sanitizing.
(d)
Ventilation Hood Systems, Adequacy. Ventilation hood systems and
devices shall be sufficient in number and capacity to prevent grease or
condensation from collecting on walls and ceilings.
(e)
Clothes Washers and Dryers.
1. If work clothes or linens are laundered on
the premises, then a mechanical clothes washer and dryer shall be provided and
used.
2. If on-premises laundering
is limited to wiping cloths intended to be used moist, or wiping cloths are
air-dried, then a mechanical clothes washer and dryer need not be
provided.
(f)
Utensils, Consumer Self-Service. A food dispensing utensil shall
be available for each container displayed at a consumer self-service unit such
as a buffet or salad bar. The utensil's length shall be longer than the widest
portion of the container.Pf
(g)
Food Temperature Measuring
Devices.
1. Food temperature measuring
devices shall be provided and readily accessible for use in ensuring attainment
and maintenance of food temperatures as specified under DPH Rule
511-6-1-.04
.Pf
2. A
temperature measuring device with a suitable small-diameter probe that is
designed to measure the temperature of thin masses shall be provided and
readily accessible to accurately measure the temperature in thin foods such as
meat patties and fish filets.Pf
(h)
Temperature Measuring Devices,
Manual and Mechanical Warewashing.
1.
In manual warewashing operations, a temperature measuring device shall be
provided and readily accessible for frequently measuring the washing and
sanitizing temperatures.Pf
2. In hot water mechanical warewashing
operations, an irreversible registering temperature indicator shall be provided
and readily accessible for measuring the utensil surface
temperature.Pf
(i)
Sanitizing Solutions, Testing
Devices. A test kit or other device that accurately measures the
concentration in mg/L of sanitizing solutions shall be
provided.Pf
(j)
Cleaning Agents and
Sanitizers.
1. Cleaning agents that
are used to clean equipment and utensils as specified under section (7) of this
Rule, shall be provided and available for use during all hours of
operation.Pf
2. Except for those that are generated
on-site at the time of use, chemical sanitizers that are used to sanitize
equipment and utensils, as specified under Section (8) of this Rule, shall be
provided and available for use during all hours of
operation.Pf
(k)
Sink for Washing Raw Fruits and
Vegetables. At least one sink, plumbed with hot and cold water under
pressure, shall be provided for the washing of fruits and vegetables as
specified under DPH Rule
511-6-1-.04(4)(g)1.P
(4)
Location and Installation.
(a)
Equipment, Clothes Washers and
Dryers, and Storage Cabinets, Contamination Prevention.
1. Except as specified in paragraph 2. of
this subsection, equipment, a cabinet used for the storage of food, or a
cabinet that is used to store cleaned and sanitized equipment, utensils,
laundered linens, and single-service and single-use articles may not be stored
under any source of contamination and may not be located:
(i) In locker rooms;
(ii) In toilet rooms;
Pf
(iii) In garbage
rooms;
(iv) Under sewer lines that
are not shielded to intercept potential drips;
(v) Under leaking waterlines including
leaking automatic fire sprinkler heads or underlines on which water has
condensed; or
(vi) Under open
stairwells.
2. A storage
cabinet used for linens or single-service or single-use articles may be stored
in a locker room.
3. If a
mechanical clothes washer or dryer is provided, it shall be located so that the
washer or dryer is protected from contamination and only where there is no
exposed food; clean equipment, utensils, and linens; and unwrapped
single-service and single-use articles.
(b)
Fixed Equipment, Spacing or
Sealing.
1. Equipment that is fixed
because it is not easily movable shall be installed so that it is:
(i) Spaced to allow access for cleaning along
the sides, behind, and above the equipment;
(ii) Spaced from adjoining equipment, walls,
and ceilings a distance of not more than one thirty-second inch or 1
millimeter; or
(iii) Sealed to
adjoining equipment or walls, if the equipment is exposed to spillage or
seepage.
2. Table-mounted
equipment that is not easily movable shall be installed to allow cleaning of
the equipment and areas underneath and around the equipment by being:
(i) Sealed to the table; or
(ii) Elevated on legs that provide at least a
4 inch (10 centimeter) clearance between the table and the equipment.
(c)
Fixed
Equipment, Elevation or Sealing.
1.
Except as specified in paragraph 2. of this subsection, floor-mounted equipment
that is not easily movable shall be sealed to the floor or elevated on legs
that provide at least a 6-inch (15 centimeter) clearance between the floor and
the equipment.
2. If no part of the
floor under the floor-mounted equipment is more than 6 inches (15 centimeters)
from the point of cleaning access, the clearance space may be only 4 inches (10
centimeters).
3. Except as
specified in paragraph 4. of this subsection, table-mounted equipment that is
not easily movable shall be elevated on legs that provide at least a 4-inch (10
centimeter) clearance between the table and the equipment.
4. The clearance space between the table and
table-mounted equipment may be:
(i) 3 inches
(7.5 centimeters) if the horizontal distance of the tabletop under the
equipment is no more than 20 inches (50 centimeters) from the point of access
for cleaning; or
(ii) 2 inches (5
centimeters) if the horizontal distance of the tabletop under the equipment is
no more than 3 inches (7.5 centimeters) from the point of access for
cleaning.
(5)
Acceptability of Existing
Equipment. Equipment that was installed in a food service establishment
prior to September 12, 2007 and that does not fully meet all of the material,
design and fabrication requirements specified under subsections (1)(a) through
(j) and subsections (2)(a) through (jj) of this Rule shall be deemed acceptable
in that establishment if it is in good repair, capable of being maintained in a
sanitary condition and the food-contact surfaces are nontoxic. Replacement
equipment and new equipment acquired after the effective date of this Chapter
shall meet the requirements of this
Rule.Pf
(6)
Maintenance and Operation.
(a)
Good Repair and Proper
Adjustment.
1. Equipment shall be
maintained in a state of repair and condition that meets the requirements
specified under subsections (1) and (2) of this Rule.
2. Equipment components such as doors, seals,
hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in
accordance with manufacturer's specifications.
3. Cutting or piercing parts of can openers
shall be kept sharp to minimize the creation of metal fragments that can
contaminate food when the container is opened.
(b)
Cutting Surfaces. Surfaces
such as cutting blocks and boards that are subject to scratching and scoring
shall be resurfaced if they can no longer be effectively cleaned and sanitized,
or discarded if they cannot be resurfaced.
(c)
Microwave Ovens. Microwave
ovens shall be in good repair and meet the safety standards specified in
21 CFR
1030.10 - Microwave Ovens.
(d)
Warewashing Equipment, Cleaning
Frequency. A warewashing machine; the compartments of sinks, basins, or
other receptacles used for washing and rinsing equipment, utensils, or raw
foods, or laundering wiping cloths; and drainboards or other equipment used to
substitute for drainboards shall be cleaned before use; throughout the day at a
frequency necessary to prevent recontamination of equipment and utensils and to
ensure that the equipment performs its intended function; and if used, at least
every 24 hours.
(e)
Warewashing Machines, Manufacturers' Operating Instructions.
1. A warewashing machine and its auxiliary
components shall be operated in accordance with the machine's data plate and
other manufacturer's instructions.
2. A warewashing machine's conveyor speed or
automatic cycle times shall be maintained accurately and timed in accordance
with the manufacturer's specifications.
(f)
Warewashing Sinks, Use
Limitation.
1. A warewashing sink may
not be used for handwashing.Pf
2. A warewashing sink may be used for thawing
and preparing raw foods and raw foods served in the ready-to-eat form, other
than fruits and vegetables, if the sink is cleaned and sanitized prior to use
and the food is placed in a clean colander or
pan.Pf
(g)
Warewashing Equipment, Cleaning
Agents. When used for warewashing, the wash compartment of a sink or
mechanical warewasher shall contain a wash solution of soap, detergent, acid
cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent
according to the cleaning agent manufacturer's label
instructions.Pf
(h)
Warewashing Equipment, Clean
Solutions. The wash, rinse, and sanitize solutions shall be kept
clean.
(i)
Manual Warewashing
Equipment, Wash Solution Temperature. The temperature of the wash
solution in manual warewashing equipment shall be maintained at not less than
110°F (43°C) or the temperature specified on the cleaning agent manufacturer's
label instructions.Pf
(j)
Mechanical Warewashing Equipment,
Wash Solution Temperature.
1. The
temperature of the wash solution in spray type warewashers that use hot water
to sanitize may not be less than:
(i) For a
stationary rack, single temperature machine, 165°F
(74°C);Pf
(ii) For a stationary rack, dual temperature
machine, 150°F (66°C);Pf
(iii) For a single tank, conveyor, dual
temperature machine, 160°F (71°C);Pf or
(iv) For a multitank, conveyor,
multitemperature machine, 150°F
(66°C).Pf
2. The temperature of the wash solution in
spray-type warewashers that use chemicals to sanitize may not be less than
120°F (49°C).Pf
(k)
Manual Warewashing Equipment, Hot
Water Sanitization Temperatures. If immersion in hot water is used for
sanitizing in a manual operation, the temperature of the water shall be
maintained at 171°F (77°C) or above.P
(l)
Mechanical Warewashing Equipment,
Hot Water Sanitization Temperatures.
1.
Except as specified in paragraph 2. of this subsection, in a mechanical
operation, the temperature of the fresh hot water sanitizing rinse as it enters
the manifold may not be more than 194°F (90°C), or less
than:Pf
(i) For a
stationary rack, single temperature machine, 165°F
(74°C);Pf or
(ii) For all other machines, 180°F
(82°C).Pf
2. The maximum temperatures specified under
paragraph 1 of this subsection, do not apply to the high pressure and
temperature systems with wand-type, handheld, spraying devices used for the
in-place cleaning and sanitizing of equipment such as meat saws.
(m)
Mechanical Warewashing
Equipment, Sanitization Pressure. The flow pressure of the fresh hot
water sanitizing rinse in a warewashing machine, as measured in the water line
immediately downstream or upstream from the fresh hot water sanitizing control
valve, shall be within the range specified on the machine manufacturer's data
plate and may not be less than 35 kilopascals (5 pounds per square inch) or
more than 200 kilopascals (30 pounds per square inch).
(n)
Manual and Mechanical Warewashing
Equipment, Chemical Sanitization - Temperature, pH, Concentration, and
Hardness. A chemical sanitizer used in a sanitizing solution for a
manual or mechanical operation at contact times specified under subsection
(8)(b)3. of this Rule shall meet the requirements specified in DPH Rule
511-6-1-.07(6)(g),
shall be used in accordance with the Environmental Protection Agency
(EPA)-registered label use instructions,P and shall
be used as follows:
1. A chlorine solution
shall have a minimum temperature based on the concentration and pH of the
solution as listed in the following chart;P
|
Concentration Range |
Minimum Temperature |
|
|
mg/L |
pH 10 or less ºF (ºC) |
pH 8 or less ºF (ºC) |
|
25-49 |
120 (49) |
120 (49) |
|
50-99 |
100 (38) |
75 (24) |
|
100 |
55 (13) |
55 (13) |
2. An
iodine solution shall have a minimum temperature of 68°F
(20°C)P minimum concentration between 12.5 ppm and
25 ppm,P and pH of 5.0 or less or a pH no higher
than the level for which the manufacturer specifies for the solution to be
effective;P
3. A quaternary ammonium compound solution
shall have a minimum temperature of 75°F (24°C),P
have a concentration as specified in DPH Rule
511-6-1-.07(6)(g)
and as indicated by the manufacturer's use directions included in the
labeling,P and be used only in water with 500 ppm
hardness or less or in water having a hardness no greater than specified by the
EPA-registered label use instructions;P
4. If another solution of a chemical
specified under paragraphs 1. through 3. of this subsection is used, the permit
holder shall demonstrate to the Health Authority that the solution achieves
sanitization and the use of the solution shall be
approved;P
5. If a chemical sanitizer other than
chlorine, iodine, or a quaternary ammonium compound is used, it shall be
applied in accordance with the EPA-registered label use
instructions;P and
6. If a chemical sanitizer is generated by a
device located on-site at the food service establishment, it shall be used as
specified in 1. through 5. of this subsection and shall be produced by a device
that:
(i) Complies with law as specified in
sections (2)(q)1. and 12. of the Federal Insecticide, Fungicide, and
Rodenticide Act (FIFRA),P
(iii) Displays the EPA device manufacturing
facility registration number on the device,Pf
and
(iv) Is operated and maintained
in accordance with manufacturer's
instructions.Pf
7. On-site chemical sanitizer generating
equipment with active ingredients, such as copper, must be registered as
pesticides. The active ingredient may be part of the equipment or separately
added.
(o)
Manual
Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers.
If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing
procedure where there is no distinct water rinse between the washing and
sanitizing steps, the agent applied in the sanitizing step shall be the same
detergent-sanitizer that is used in the washing step.
(p)
Warewashing Equipment, Determining
Chemical Sanitizer Concentration. Concentration of the sanitizing
solution shall be accurately determined by using a test kit or other
device.Pf
(q)
Good Repair and Calibration.
1. Utensils shall be maintained in a state of
repair or condition that complies with the requirements specified under
subsections (1) and (2) of this Rule or shall be discarded.
2. Food temperature measuring devices shall
be calibrated in accordance with manufacturer's specifications as necessary to
ensure their accuracy.Pf
3. Ambient air temperature, water pressure,
and water temperature measuring devices shall be maintained in good repair and
be accurate within the intended range of use.
(r)
Single-Service and Single-Use
Articles, Use Limitation.
1.
Single-service and single-use articles may not be reused.
2. The bulk milk container dispensing tube
shall be cut on the diagonal leaving no more than one inch protruding from the
chilled dispensing head.
(s)
Shells, Use Limitation.
Mollusk and crustacean shells shall not be used more than once as serving
containers.
(7)
Cleaning of Equipment and Utensils.
(a)
Equipment, Food-Contact Surfaces,
Nonfood-Contact Surfaces, and Utensils.
1. Equipment food-contact surfaces and
utensils shall be clean to sight and
touch.Pf
2. The food-contact surfaces of cooking
equipment and pans shall be kept free of encrusted grease deposits and other
soil accumulations.
3.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of
dust, dirt, food residue, and other debris.
(b)
Equipment Food-Contact Surfaces and
Utensils.
1. Equipment food-contact
surfaces and utensils shall be cleaned:
(i)
Before each use with a different type of raw animal food such as beef, fish,
lamb, pork, or poultry. It does not apply if the food-contact surface or
utensil is in contact with a succession of different types of raw meat and raw
poultry each requiring a higher cooking temperature as specified under DPH Rule
511-6-1.04(5)(a)
than the previous type such as preparing raw pork followed by cutting raw
poultry on the same cutting board;P
(ii) Each time there is a change from working
with raw foods to working with ready-to-eat
foods;P
(iii) Between uses with raw fruits and
vegetables and with Time/Temperature Control for Safety
food;P
(iv) Before using or storing a food
temperature measuring device;P and
(v) At any time during the operation when
contamination may have occurred.P
2. Except as specified in
paragraph 3. of this subsection, if used with time/temperature control for
safety food, equipment food-contact surfaces and utensils shall be cleaned at
least every 4 hours throughout the day.P
3. Surfaces of utensils and equipment
contacting time/temperature control for safety food may be cleaned less
frequently than every 4 hours if:
(i) In
storage, containers of time/temperature control for safety food and their
contents are maintained at temperatures specified under DPH Rule
511-6-1-.04 and the containers are
cleaned when they are empty;
(ii)
Utensils and equipment are used to prepare food in a refrigerated room or area
that is maintained at one of the temperatures in the following chart and:
(I) The utensils and equipment are cleaned at
the frequency in the following chart that corresponds to the temperature:
|
Temperature |
Cleaning Frequency |
|
41ºF (5.0ºC) or less |
24 hours |
|
> 41ºF - 45ºF (> 5.0ºC - 7.2ºC) |
20 hours |
|
> 45ºF - 50ºF (> 7.2ºC - 10.0ºC) |
16 hours |
|
> 50ºF - 55ºF (> 10.0ºC - 12.8ºC) |
10 hours |
and
(II)
The cleaning frequency based on the ambient temperature of the refrigerated
room or area is documented in the food service establishment.
(iii) Temperature measuring
devices are maintained in contact with food, such as when left in a container
of deli food or in a roast, held at temperatures specified under DPH Rule
511-6-1-.04;
(iv) Equipment is used for storage of
packaged or unpackaged food, such as a reach-in refrigerator, and the equipment
is cleaned at a frequency necessary to preclude accumulation of soil
residues;
(v) The cleaning schedule
is approved based on consideration of:
(I)
Characteristics of the equipment and its use,
(II) The type of food involved,
(III) The amount of food residue
accumulation, and
(IV) The
temperature at which the food is maintained during the operation and the
potential for the rapid and progressive multiplication of pathogenic or
toxigenic microorganisms that are capable of causing foodborne disease;
or
(vi) In-use utensils
are intermittently stored in a container of water in which the water is
maintained at 135°F (57°C) or more and the utensils and container are cleaned
at least every 24 hours or at a frequency necessary to preclude accumulation of
soil residues.
4. Dining
counters and tabletops shall be cleaned and sanitized routinely after removing
all soiled tableware and food trays shall be cleaned and sanitized after each
use by one of the following methods:
(i) A
two-step method in which one cloth, rinsed in sanitizing solution is used to
clean food debris from the surface and a second cloth in separate sanitizing
solution is used to rinse;
(ii)
Sanitizing solution is sprayed onto the surface and the surface is then wiped
clean with a disposable towel;
(iii) If used for cleaning and sanitizing,
single-use disposable sanitizer wipes shall be used in accordance with
EPA-registered label use instructions; or
(iv) Other methods approved by the Health
Authority.
(v) Food trays may be
cleaned and sanitized the same as table ware.
5. Except when dry cleaning methods are used
as specified under subsection (7)(e) of this Rule, surfaces of utensils and
equipment contacting food that is not time/temperature control for safety food
shall be cleaned:
(i) At any time when
contamination may have occurred;
(ii) At least every 24 hours for iced tea
dispensers including nozzles and consumer self-service utensils such as tongs,
scoops, or ladles;
(iii) Before
restocking consumer self-service equipment and utensils such as condiment
dispensers and display containers; and
(iv) In equipment such as ice bins and
beverage dispensing nozzles and enclosed components of equipment such as ice
makers, cooking oil storage tanks and distribution lines, beverage and syrup
dispensing lines or tubes, coffee bean grinders, and water vending equipment:
(I) At a frequency specified by the
manufacturer; or
(II) Absent
manufacturer specifications, at a frequency necessary to preclude accumulation
of soil or mold.
(c)
Cooking and Baking
Equipment.
1. The food-contact surfaces
of cooking and baking equipment shall be cleaned at least every 24 hours. This
subsection does not apply to hot oil cooking and filtering equipment if it is
cleaned as specified under subsection (7)(b)3.(v) of this Rule.
2. The cavities and door seals of microwave
ovens shall be cleaned at least every 24 hours by using the manufacturer's
recommended cleaning procedure.
(d)
Nonfood-Contact Surfaces.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary
to preclude accumulation of soil residues.
(e)
Dry Cleaning.
1. If used, dry cleaning methods such as
brushing, scraping, and vacuuming shall contact only surfaces that are soiled
with dry food residues that are not time/temperature control for safety
food.
2. Cleaning equipment used in
dry cleaning food-contact surfaces may not be used for any other
purpose.
(f)
Precleaning.
1. Food debris on
equipment and utensils shall be scraped over a waste disposal unit, or garbage
receptacle or shall be removed in a warewashing machine with a prewash
cycle.
2. If necessary for
effective cleaning, utensils and equipment shall be preflushed, presoaked, or
scrubbed with abrasives.
(g)
Loading of Soiled Items,
Warewashing Machines. Soiled items to be cleaned in a warewashing
machine shall be loaded into racks, trays, or baskets or onto conveyors in a
position that:
1. Exposes the items to the
unobstructed spray from all cycles; and
2. Allows the items to drain.
(h)
Wet Cleaning.
1. Equipment food-contact surfaces and
utensils shall be effectively washed to remove or completely loosen soils by
using the manual or mechanical means necessary such as the application of
detergents containing wetting agents and emulsifiers; acid, alkaline, or
abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or
ultrasonic devices.
2. The washing
procedures selected shall be based on the type and purpose of the equipment or
utensil, and on the type of soil to be removed.
(i)
Washing, Procedures for Alternative
Manual Warewashing Equipment. If washing in sink compartments or a
warewashing machine is impractical, such as when the equipment is fixed or the
utensils are too large, washing shall be done by using alternative methods in
accordance with the following procedures:
1.
Equipment shall be disassembled as necessary to allow access of the detergent
solution to all parts;
2. Equipment
components and utensils shall be scraped or rough cleaned to remove food
particle accumulation; and
3.
Equipment and utensils shall be washed as specified under subsection (7)(h)1.
of this Rule.
(j)
Rinsing Procedures. Washed utensils and equipment shall be rinsed
so that abrasives are removed and cleaning chemicals are removed or diluted
through the use of water or a detergent-sanitizer solution by using one of the
following procedures:
1. Use of a distinct,
separate water rinse after washing and before sanitizing if using:
(i) A 3-compartment sink, or
(ii) A 3-step washing, rinsing, and
sanitizing procedure in a warewashing system for CIP equipment;
2. Use of a detergent-sanitizer as
specified under subsection (6)(o) of this Rule if using a warewashing system
for CIP equipment;
3. If using a
warewashing machine that does not recycle the sanitizing solution as specified
under paragraph 4. of this subsection, or alternative manual warewashing
equipment such as sprayers, use of a nondistinct water rinse must be:
(i) Integrated in the application of the
sanitizing solution, and
(ii)
Wasted immediately after each application; or
4. If using a warewashing machine that
recycles the sanitizing solution for use in the next wash cycle, use of a
nondistinct water rinse that is integrated in the application of the sanitizing
solution.
(8)
Sanitization of Equipment and Utensils.
(a)
Before Use After Cleaning.
Utensils and food-contact surfaces of equipment shall be sanitized before use
after cleaning.P
(b)
Hot Water and Chemical.
After being cleaned, equipment food-contact surfaces and utensils shall be
sanitized in:
1. Hot water manual operations
by immersion for at least 30 seconds in water at a temperature of 171°F (77°C)
or above;P
2. Hot water mechanical operations by being
cycled through equipment that is set up as specified under subsections (6)(e),
(l), and (m) of this Rule and achieving a utensil surface temperature of 160°F
(71°C) as measured by an irreversible registering temperature
indicator;P or
3. Chemical manual or mechanical operations,
including the application of sanitizing chemicals by immersion, manual
swabbing, brushing, or pressure spraying methods, using a solution as specified
under subsection (6)(n) of this Rule. Contact times shall be consistent with
those on EPA-registered label use instructions by providing:
(i) Except as specified under paragraph
3.(ii) of this subsection, an contact time of at least 10 seconds for a
chlorine solution specified under subsection (6)(n)1. of this
Rule;P
(ii) A contact time of at least seven seconds
for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature
of at least 100°F (38°C) or a pH of 8 or less and a temperature of at least
75°F (24°C);P
(iii) A contact time of at least 30 seconds
for other chemical sanitizing solutions;P
or
(iv) A contact time used in
relationship with a combination of temperature, concentration, and pH that,
when evaluated for efficacy, yields
sanitization.P
(9)
Laundering.
(a)
Clean Linens. Clean linens
shall be free from food residues and other soiling matter.
(b)
Specifications.
1. Linens that do not come in direct contact
with food shall be laundered between operations if they become wet, sticky, or
visibly soiled.
2. Cloth gloves
used in direct contact with foods that will be subsequently cooked shall be
laundered before being used with a different type of raw animal food such as
beef, fish, lamb, pork or poultry.
3. Linens, used to line a container for
service of food, that come in direct contact with food and cloth napkins shall
be laundered between each use.
4.
Wet wiping cloths shall be laundered daily.
5. Dry wiping cloths shall be laundered as
necessary to prevent contamination of food and clean serving
utensils.
(c)
Storage of Soiled Linens. Soiled linens shall be kept in clean,
nonabsorbent receptacles or clean, washable laundry bags and stored and
transported to prevent contamination of food, clean equipment, clean utensils,
and single-service and single-use articles.
(d)
Mechanical Washing and
Drying.
1. Except as specified in
paragraph 2. of this subsection, all linens shall be mechanically
washed.
2. In food service
establishments in which only wiping cloths are laundered as specified in
subsection (3)(e)2. of this Rule, the wiping cloths may be laundered in a
mechanical washer, sink designated only for laundering wiping cloths, or a
warewashing sink that is cleaned before and after use.
(e)
Use of Laundry Facilities.
1. Except as specified in paragraph 2. of
this subsection, laundry facilities on the premises of a food service
establishment shall be used only for the washing and drying of items used in
the operation of the establishment.
2. Separate laundry facilities located on the
premises for the purpose of general laundering such as for institutions
providing boarding and lodging may also be used for laundering food service
establishment items.
(10)
Protection of Clean Items.
(a)
Equipment and Utensils, Air-Drying
Required. After cleaning and sanitizing, equipment and utensils:
1. Shall be air-dried or used after adequate
draining before contact with food; and
2. May not be cloth dried except that
utensils that have been air-dried may be polished with cloths that are
maintained clean and dry.
(b)
Wiping Cloths, Air-Drying
Locations. Wiping cloths laundered in a food service establishment that
does not have a mechanical clothes dryer shall be air-dried in a location and
in a manner that prevents contamination of food, equipment, utensils, linens,
and single-service and single-use articles and the wiping cloths. This
subsection does not apply if wiping cloths are stored after laundering in a
sanitizing solution.
(c)
Food-Contact Surfaces. Lubricants shall be applied to food-contact
surfaces that require lubrication in a manner that does not contaminate
food-contact surfaces.
(d)
Equipment. Equipment shall be reassembled so that food-contact
surfaces are not contaminated.
(e)
Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
1. Except as specified in
paragraph 4. of this subsection, cleaned equipment and utensils, laundered
linens, and single-service and single-use articles shall be stored:
(i) In a clean, dry location;
(ii) Where they are not exposed to splash,
dust, or other contamination; and
(iii) At least 6 inches (15 centimeters)
above the floor.
2. Clean
equipment and utensils shall be stored as specified under paragraph 1. of this
subsection and shall be stored:
(i) In a
self-draining position that allows air drying; and
(ii) Covered or inverted.
3. Single-service and single-use
articles shall be stored as specified under paragraph 1 of this subsection and
shall be kept in the original protective package or stored by using other means
that afford protection from contamination until used.
4. Items that are kept in closed packages may
be stored less than 6 inches (15 centimeters) above the floor on dollies,
pallets, racks, and skids that are designed as specified under subsection
(2)(hh) of this Rule.
(f)
Prohibitions.
1. Except as
specified in paragraph 2. of this subsection, cleaned and sanitized equipment,
utensils, laundered linens, and single-service and single-use articles may not
be located:
(i) In locker rooms;
(ii) In toilet
rooms;Pf
(iii) In garbage rooms;
(iv) Under sewer lines that are not shielded
to intercept potential drips;
(v)
Under leaking waterlines including leaking automatic fire sprinkler heads or
underlines on which water has condensed; or
(vii) Under open stairwells.
(viii) Under other sources of
contamination
2.
Laundered linens and single-service and single-use articles that are packaged
or in a facility such as a cabinet may be stored in a locker
room.
(g)
Kitchenware and Tableware.
1.
Single-service and single-use articles and cleaned and sanitized utensils shall
be handled, displayed, and dispensed so that contamination of food-and
lip-contact surfaces is prevented.
2. Knives, forks, and spoons that are not
pre-wrapped shall be presented so that only the handles are touched by
employees and by consumers if consumer self-service is provided.
3. Except as specified under paragraph 2. of
this subsection, single-service articles that are intended for food- or
lip-contact shall be furnished for consumer self-service with the original
individual wrapper intact or from an approved dispenser.
(h)
Soiled and Clean Tableware.
Soiled tableware shall be removed from consumer eating and drinking areas and
handled so that clean tableware is not contaminated.
(i)
Preset Tableware.
1. Except as specified in subsection 2.(i)
below, tableware that is preset shall be protected from contamination by being
wrapped, covered, or inverted.
2.
Preset tableware may be exposed if:
(i) Unused
settings are removed when a consumer is seated; or
(ii) Settings not removed when a consumer is
seated are cleaned and sanitized before further use.
(j) After being cleaned and
sanitized, equipment and utensils shall not be rinsed before air drying,
unless:
(i) The rinse is applied directly from
a potable water supply by a warewashing machine that is maintained and operated
as specified under subsections (2) and (6) of this Rule; and
(ii) The rinse is applied only after the
equipment and utensils have been sanitized by the application of hot water or
by the application of a chemical sanitizer solution whose EPA-registered label
use instructions call for rinsing off the sanitizer after it is applied in a
commercial warewashing machine.
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.