(A) Equipment and
utensils - durability and strength.
Equipment and utensils are to be designed and constructed to be
durable and to retain their characteristic qualities under normal use
conditions.
(B) Food
temperature measuring devices - construction.
Food temperature measuring devices cannot 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.
(C) Food-contact
surfaces - cleanability.
Multiuse food-contact surfaces are to be:
(1) Smooth;
(2) Free of breaks, open seams, cracks,
chips, inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners,
and crevices;
(4) Finished to have
smooth welds and joints; and
(5)
Except for cooking oil storage tanks, distribution lines for cooking oils, or
beverage syrup lines or tubes; accessible for cleaning and inspection by one of
the following methods:
(a) Without being
disassembled;
(b) By disassembling
without the use of tools; or
(c) 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.
(D) CIP equipment - cleanability.
(1) CIP equipment is to meet the
characteristics specified under paragraph (C) of this rule and be designed and
constructed so that:
(a) Cleaning and
sanitizing solutions circulate throughout a fixed system and contact all
interior food-contact surfaces; and
(b) 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 has to 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 - use limitation.
Except for hot oil cooking or filtering equipment, "V" type
threads cannot be used on food-contact surfaces.
(F) Hot oil filtering equipment -
cleanability.
Hot oil filtering equipment is obligated to meet the
characteristics specified under paragraph (C) or paragraph (D) of this rule and
be readily accessible for filter replacement and cleaning of the filter.
(G) Can openers - cleanability.
Cutting or piercing parts of can openers are to be readily
removable for cleaning and for replacement.
(H) Nonfood-contact surfaces - cleanability.
Nonfood-contact surfaces are to be free of unnecessary ledges,
projections, and crevices, and designed and constructed to allow easy cleaning
and to facilitate maintenance.
(I) Kick plates - removable.
Kick plates are to 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 paragraph (C)(5) 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 are to be designed
to be readily removable for cleaning and replacement if not designed to be
cleaned in place.
(K) Food
temperature measuring devices - accuracy.
(1)
Food temperature measuring devices that are scaled only in Celsius or dually
scaled in Celsius and Fahrenheit are to be accurate to plus or minus one degree
Celsius in the intended range of use.
(2) Food temperature measuring devices that
are scaled only in Fahrenheit are to be accurate to plus or minus two degrees
Fahrenheit in the intended range of use.
(L)
Food monitoring
devices - accuracy.
(1)
Digital pH and aw meters are to have at least two
points of calibration and be accurate to a margin of error as specified on the
non-expired calibration solutions.
(2)
Other monitoring
devices are to be accurate to a margin of error as specified by the
manufacturer.
(L)(M) Ambient air and
water temperature measuring devices - accuracy.
(1) Ambient air and water temperature
measuring devices that are scaled in Celsius or dually scaled in Celsius and
Fahrenheit are to be designed to be easily readable and accurate to plus or
minus 1.5 degrees Celsius in the intended range of use.
(2) Ambient air and water temperature
measuring devices that are scaled only in Fahrenheit are to be accurate to plus
or minus three degrees Fahrenheit in the intended range of use.
(M)(N) Pressure measuring
devices for mechanical warewashing equipment - accuracy.
Pressure measuring devices that display the pressures in the
water supply line for the fresh hot water sanitizing rinse are to have
increments of one pound per square inch (seven kilopascals) or smaller and be
accurate to plus or minus two pounds per square inch (plus or minus fourteen
kilopascals) in the range indicated on the manufacturer's data plate.
(N)(O) Ventilation hood
systems - drip prevention.
Exhaust ventilation hood systems in food preparation and
warewashing areas including components such as hoods, fans, guards, and ducting
are to be designed to prevent grease or condensation from draining or dripping
onto food, equipment, utensils, linens, single-service articles, and single-use
articles.
(O)(P) Equipment openings
- closures and deflectors.
(1) A cover or lid
for equipment is to 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 is to be flanged
upward at least two-tenths of an inch (five millimeters).
(3) Except as specified under paragraph
(O
P)(4) of
this rule, fixed piping, temperature measuring devices, rotary shafts, and
other parts extending into equipment are to be provided with a watertight joint
at the point where the item enters the equipment.
(4) If a watertight joint is not provided:
(a) The piping, temperature measuring
devices, rotary shafts, and other parts extending through the openings are to
be equipped with an apron designed to deflect condensation, drips, and dust
from openings into the food; and
(b) The opening is to be flanged as specified
under paragraph (P)(2) of this rule.
(P)(Q)
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 are to 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 is
to 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 are to 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:
(a)
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
(b) Available for self-service during hours
when it is not under the full-time supervision of a food employee;
and
(4) The dispensing
equipment actuating lever or mechanism and filling device of consumer
self-service beverage dispensing equipment are to be designed to prevent
contact with the lip-contact surface of glasses or cups that are
refilled.
(5) Dispensing equipment
in which time/temperature controlled for safety food in a homogenous liquid
form is maintained outside of the temperature control requirements as specified
under paragraph (F)(1) of rule
3717-1-03.4 of the
Administrative Code is to:
(a) Be specifically
designed and equipped to maintain the commercial sterility of aseptically
packaged food in a homogenous liquid form for a specified duration from the
time of opening the packaging within the equipment; and
(b) Conform to the requirements for this
equipment as specified in NSF/ANSI 18-2016
2020-manual "Food
and Beverage Dispensing Equipment."
(Q)(R)
Vending machine - vending stage closure.
The dispensing compartment of a vending machine is to 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)(S) Bearings and gear
boxes - leakproof.
Equipment containing bearings and gears that need lubricants
are to be designed and constructed so that the lubricant cannot leak, drip, or
be forced into food or onto food- contact surfaces.
(S)(T)
Beverage tubing - separation.
Except for cold plates that are
constructed integrally with an ice storage bin, Beverage
beverage
tubing and cold-plate beverage cooling devices are not permitted to be
installed in contact with stored ice. This paragraph
does not apply to cold plates that are constructed integrally with an ice
storage bin.
(T)(U) Ice units -
separation of drains.
Liquid waste drain lines are not to pass through an ice machine
or ice storage bin.
(U)(V) Condenser unit -
separation.
If a condenser unit is an integral component of equipment, the
condenser unit is to be separated from the food and food storage space by a
dustproof barrier.
(V)(W) Can openers on
vending machines.
Cutting or piercing parts of can openers on vending machines
are to be protected from manual contact, dust, insects, rodents, and other
contamination.
(W)(X) Molluscan shellfish
tanks.
(1) Except as specified under paragraph
(X)(2) of this rule, molluscan shellfish life support system display tanks are
not to be used to store or display shellfish that are offered for human
consumption and be conspicuously marked so that it is obvious to the consumer
that the shellfish are for display only.
(2) Molluscan shellfish life-support system
display tanks that are used to store or display shellfish that are offered for
human consumption are obligated to be operated and maintained in accordance
with a variance granted by the Ohio department of agriculture or the Ohio
department of health as applicable
., and a HACCP plan that:
(a) Is submitted by the license
holder and approved by the Ohio department of agriculture or the Ohio
department of health as applicable; and
(b) Ensures that:
(i) Water used with fish other than
molluscan shellfish does not flow into the molluscan tank;
(ii) The safety and quality of the
shellfish as they were received are not compromised by the use of the tank;
and
(iii) The identity of the source of
the shellstock is retained as specified under paragraph (R) of rule 3717-1-03.1
of the Administrative Code.
(X)(Y)
Vending machines - automatic shutoff.
(1) A
machine vending time/temperature controlled for safety food is to have an
automatic control that prevents the machine from vending food:
(a) 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 rule
3717-1-03.4 of the
Administrative Code; and
(b) If a
condition specified under paragraph (Y)(1)(a) of this rule occurs, until the
machine is serviced and restocked with food that has been maintained at
temperatures specified under rule
3717-1-03.4 of the
Administrative Code.
(2)
When the automatic shutoff within a machine vending time/temperature controlled
for safety food is activated:
(a) In a
refrigerated vending machine, the ambient temperature cannot exceed forty-one
degrees Fahrenheit (five degrees Celsius) for more than thirty minutes
immediately after the machine is filled, serviced, or restocked; or
(b) In a hot holding vending machine, the
ambient temperature cannot be less than one hundred thirty-five degrees
Fahrenheit (fifty-seven degrees Celsius) for more than one hundred twenty
minutes immediately after the machine is filled, serviced, or
restocked.
(Y)(Z) Temperature
measuring devices.
(1) In a mechanically
refrigerated or hot food storage unit, the sensor of a temperature measuring
device is to be located to measure the air temperature or a simulated product
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 (Z)(3) of this rule,
Cold
cold or hot
holding equipment used for time/temperature controlled for safety food is to be
designed to include and 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. This requirement
does not apply to equipment for which the placement of a temperature measuring
device is not a practical means for measuring the ambient air temperature
surrounding the food because of the design, type, and use of the equipment,
such as calrod units, heat lamps, cold plates, bainmaries, steam tables,
insulated food transport containers, and salad bars.
(3)
Paragraph (Z)(2)
of this rule does not apply to equipment for which the placement of a
temperature measuring device is not a practical means for measuring the ambient
air temperature surrounding the food because of the design, type, and use of
the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam
tables, insulated food transport containers, and salad bars.
(3)(4)
Temperature measuring devices are to be designed to be easily
readable.
(4)(5) Food temperature
measuring devices and water temperature measuring devices on warewashing
machines are to have a numerical scale, printed record, or digital readout in
increments no greater than two degrees Fahrenheit or one degree Celsius in the
intended range of use.
(Z)(AA) Warewashing
machine - data plate operating specifications.
A warewashing machine is to 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) Temperature requirements for
washing, rinsing, and sanitizing;
(2) Pressure requirements for the fresh water
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.
(AA)(BB) Warewashing
machines - internal baffles.
Warewashing machine wash and rinse tanks are to be equipped
with baffles, curtains, or other means to minimize internal cross contamination
of the solutions in wash and rinse tanks.
(BB)(CC) Warewashing
machines - temperature measuring devices.
A warewashing machine is to be equipped with a temperature
measuring device that indicates the temperature of the water:
(1) In each wash and rinse tank;
and
(2) As the water enters the hot
water sanitizing final rinse manifold or in the chemical sanitizing solution
tank.
(CC)(DD) Manual
warewashing equipment - heaters and baskets.
If hot water is used for sanitization in manual warewashing
operations, the sanitizing compartment of the sink is to be:
(1) Designed with an integral heating device
that is capable of maintaining water at a temperature not less than one hundred
seventy-one degrees Fahrenheit (seventy-seven degrees Celsius); and
(2) Provided with a rack or basket to allow
complete immersion of equipment and utensils into the hot water.
(DD)(EE) Warewashing
machines - automatic dispensing of detergents and sanitizers.
A warewashing machine installed after March 1, 2005, is
to:
(1) Automatically dispense
detergents and sanitizers; and
(2)
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.
(EE)(FF) Warewashing
machines - flow pressure device.
Except for machines that use only a pumped or recirculated
sanitizing rinse, warewashing machines that provide a fresh hot water
sanitizing rinse are to be equipped with:
(1) 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 is
to be mounted in a one-fourth inch or 6.4 millimeter iron pipe size (IPS)
valve.
(FF)(GG) Warewashing sinks
and drainboards - self-draining.
Sinks and drainboards of warewashing sinks and machines are to
be self-draining.
(GG)(HH) 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 are to be sloped to an outlet that allows complete
draining.
(HH)(II) Vending machines
and bulk water machines - liquid waste products.
(1) Vending machines designed to store
beverages that are packaged in containers made from paper products are to be
equipped with diversion devices and retention pans or drains for container
leakage.
(2) Vending machines that
dispense liquid food in bulk or bulk water machines are to be:
(a) Provided with an internally mounted waste
receptacle for the collection of drip, spillage, overflow, or other internal
wastes; and
(b) 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
(II)(2)(b) of this rule are to be provided to 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.
(II)(JJ) Case lot handling
apparatuses - movability.
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, are to be designed to be moved by hand or by
conveniently available apparatuses such as hand trucks and forklifts.
(JJ)(KK) Vending machine
and bulk water machine doors, and openings.
(1) Vending machine or bulk water machine
doors and access opening covers to food and container storage spaces are to 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 one-sixteenth inch or 1.5 millimeters by:
(a) Being covered with louvers, screens, or
materials that provide an equivalent opening of not greater than one-sixteenth
inch or 1.5 millimeters. Screening of twelve or more mesh to one inch (2.5
centimeters) meets this requirement;
(b) Being effectively gasketed;
(c) Having interface surfaces that are at
least one-half inch or thirteen millimeters wide; or
(d) Jambs or surfaces used to form an
L-shaped entry path to the interface.
(2) Vending machine or bulk water machine
service connection openings through an exterior wall of a machine are to be
closed by sealants, clamps, or grommets so that the openings are no larger than
one-sixteenth inch or 1.5 millimeters.
(KK)(LL) Food equipment -
certification and classification.
(1) Except
as provided in paragraph (LL)(2) or (LL)(3) of this rule, food equipment that
is acceptable for use in a food service operation or retail food establishment
is to be approved by a recognized food equipment testing agency
for sanitation.
(2) The Ohio department of agriculture,
or the Ohio
department of health acting under section
3717.11 of the Revised Code or
section 3717.111 of the Revised
Code, or the licensor may approve the use of food equipment, other than
vending machines, bulk water machines, and equipment that displays
time/temperature controlled for safety food in a micro market, that have not
been approved by a recognized testing agency if the equipment demonstrates
compliance with this chapter.
(3)
This rule does not apply to low risk mobile food service operations as
described in rule
3701-21-02.3 of the
Administrative Code and low risk mobile retail food establishments as described
in rule
901:3-4-05 of the
Administrative Code that
hold or display
offers for sale or serves only prepackaged
time/temperature controlled for safety foods at the food temperatures specified
in rule
3717-1-03.3 of the
Administrative Code by utilizing one of the following:
(a) Mechanical refrigeration equipment;
or
(b) Non-mechanical refrigeration
equipment containing ice, ice packs, or dry ice and the ice, ice packs, or dry
ice is replenished every four hours during operation.
(LL)(MM) Micro market
display - automatic shutoff.
(1) All micro
market display units offering time/temperature controlled for safety food are
to have an automatic control that prevents the equipment from opening if:
(a) There is a power failure, mechanical
failure, or other condition that results in an internal equipment temperature
that cannot maintain food temperatures as specified under rule
3717-1-03.4 of the
Administrative Code; and
(b) A
condition specified under paragraph (MM)(1)(a) of this rule occurs, until the
equipment is serviced and restocked with food that has been maintained at
temperatures specified under rule
3717-1-03.4 of the
Administrative Code.
(2)
When the automatic shutoff within a display described under paragraph (MM)(1)
of this rule is activated, the ambient temperature is not to exceed forty- one
degrees Fahrenheit (five degrees Celsius) for more than thirty minutes
immediately after the display is filled, serviced, or
restocked.
(MM)(NN) Micro market
display
- closure.
All micro market display units offering time/temperature
controlled for safety food, are to be
equipped with a self-closing door.
