(A) Equipment -
cooling, heating, and holding capacities.
Equipment for cooling, heating, or holding cold or hot
time/temperature controlled for safety food, shall
is to be
sufficient in number and capacity to provide food at the food temperatures
specified under rule
3717-1-03.3 of the
Administrative Code and rule
3717-1-03.4 of the
Administrative Code.
(B)
Manual warewashing - sink compartment requirements.
(1) Except as specified in paragraph (B)(3)
of this rule, a sink with at least three compartments
shall
is to be
provided for manually washing, rinsing, and sanitizing equipment and
utensils.
(2) Sink compartments
shall
are to
be large enough to accommodate immersion of the largest equipment and utensils.
If equipment or utensils are too large for the warewashing sink, a warewashing
machine or alternative equipment as specified in paragraph (B)(3) of this rule
shall
will be
used.
(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:
(a) High-pressure detergent
sprayers;
(b) Low- or line-pressure
spray detergent foamers;
(c) Other
task-specific cleaning equipment;
(d) Brushes or other implements;
(e) Two-compartment sinks as specified under
paragraphs (B)(4) and (B)(5) of this rule; or
(f) Receptacles that substitute for the
compartments of a multicompartment sink.
(4) Before a two-compartment sink is used:
(a) The license holder
shall
will
have its use approved by the licensor; and
(b) The license holder
shall
will
limit the number of kitchenware items cleaned and sanitized in the two
compartment sink,
and shall limit
warewashing to batch operations for cleaning kitchenware such as between
cutting one type of raw meat and another or cleanup at the end of a shift, and
shall:
(i)
Make up the cleaning and sanitizing solutions immediately before use and drain
them immediately after use; and
(ii) Use a detergent-sanitizer to sanitize
and apply the detergent- sanitizer in accordance with the manufacturer's label
instructions and as specified under paragraph (O) of rule
3717-1-04.4 of the
Administrative Code; or
(iii) Use a
hot water sanitization immersion step as specified under paragraph (J)(3) of
rule
3717-1-04.5 of the
Administrative Code.
(5) A two-compartment sink
may
is not
to be used for warewashing operations where
cleaning and sanitizing solutions are used for a continuous or intermittent
flow of kitchenware or tableware in an ongoing warewashing process.
(C) Drainboards.
Drainboards, utensil racks, or tables large enough to
accommodate all soiled and cleaned items that may accumulate during hours of
operation shall
are
to be provided for necessary utensil holding before cleaning and after
sanitizing.
(D) Ventilation
hood systems - adequacy.
Ventilation hood systems and devices shall
are to be
sufficient in number and capacity to prevent grease or condensation from
collecting on walls and ceilings.
(E) Clothes washers and dryers.
(1) Except as specified in paragraph (E)(2)
of this rule, if work clothes or linens are laundered on the premises, a
mechanical clothes washer and dryer shall
are to 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 as specified under paragraph (B) of rule
3717-1-04.8 of the
Administrative Code, a mechanical clothes washer and dryer need not be
provided.
(F) Utensils -
consumer self-service.
A food dispensing utensil shall
is to be
available for each container displayed at a consumer self-service unit such as
a buffet or salad bar.
(G)
Food temperature measuring devices.
(1) Food
temperature measuring devices shall
are to be provided and readily accessible for use in
ensuring attainment and maintenance of food temperatures as specified under
this chapter.
(2) A temperature
measuring device with a suitable small-diameter probe that is designed to
measure the temperature of thin masses shall
is to be
provided and readily accessible to accurately measure the temperature in thin
foods such as meat patties and fish fillets.
(H)
Food monitoring
devices.
(1)
Food monitoring devices are to be provided and readily
accessible for use in ensuring attainment and maintenance of critical limits as
specified under this chapter.
(2)
Food monitoring
devices are to be provided and readily accessible for use in ensuring
attainment and maintenance of critical limits as indicated in a variance issued
by the Ohio department of agriculture or the Ohio department of
health.
(H)(I) Temperature
measuring devices - manual and mechanical warewashing.
(1) In manual warewashing operations, a
temperature measuring device shall
is to be provided and readily accessible for
frequently measuring the washing and sanitizing temperatures.
(2) In hot water mechanical warewashing
operations, an irreversible registering temperature indicator
shall
is to be
provided and readily accessible for measuring the utensil surface
temperature.
(I)(J) Sanitizing
solutions - testing devices.
A test kit or other device that accurately measures the
concentration in ppm (mg/L) of sanitizing solutions shall
is to be
provided.
(J)(K) Cleaning agents and
sanitizers
,
-
availability.
(1) Cleaning agents that are
used to clean equipment and utensils as specified under rule
3717-1-04.5 of the
Administrative Code,
shall
are to be provided and available for use during all
hours of operation.
(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 rule
3717-1-04.6 of the
Administrative Code,
shall
are to be provided and available for use during all
hours of operation.
Notes
Ohio Admin. Code
3717-1-04.2
Effective:
9/5/2024
Five Year Review (FYR) Dates:
6/14/2024 and
08/26/2029
Promulgated
Under: 119.03
Statutory
Authority: 3717.04,
3717.05
Rule
Amplifies: 3717.04,
3717.05
Prior
Effective Dates: 03/01/2001, 03/01/2005, 03/01/2009, 01/01/2013, 03/01/2016,
03/01/2019
