[Comment: For publication dates of the C.F.R. referenced in
this rule, see paragraph (B)(15)(b) of rule
3717-1-01 of the Administrative
Code.]
(A) Equipment - good repair and
proper adjustment.
(1) Equipment
shall
will be
maintained in a state of repair and condition that meets the requirements
specified under rule
3717-1-04 of the Administrative
Code and rule
3717-1-04.1 of the
Administrative Code.
(2) Equipment
components such as doors, seals, hinges, fasteners, and kick plates
shall
are to
be kept intact, tight, and adjusted in accordance with manufacturer's
specifications.
(3) Cutting or
piercing parts of can openers shall
are to 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
are to be resurfaced if they can no longer be
effectively cleaned and sanitized, or discarded if they are not capable of
being resurfaced.
(C)
Microwave ovens.
Microwave ovens shall
are to meet the safety standards specified in
21 C.F.R.
1030.10.
(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 as specified under paragraph (C) of rule
3717-1-04.2 of the
Administrative Code shall
are to be cleaned:
(1) Before use;
(2) 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
(3) If used, at least every twenty-four
hours.
(E) Warewashing
machines - manufacturers' operating instructions.
(1) A warewashing machine and its auxiliary
components shall
is
to 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
is to be
maintained accurately timed in accordance with manufacturer's
specifications.
(F)
Warewashing sinks - use limitation.
(1) A
warewashing sink
may
is not
permitted to be
used for handwashing as specified under paragraph (D) of rule
3717-1-02.2 of the
Administrative Code.
(2) If a
warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the
sink
shall
is
to be cleaned as specified under paragraph (D) of this rule before and
after each time it is used to wash wiping cloths or wash produce or thaw food.
Sinks used to wash or thaw food
shall
are to be sanitized as specified under rule
3717-1-04.6 of the
Administrative Code before and after using the sink to wash produce or thaw
food.
(G) Warewashing
equipment - cleaning agents.
When used for warewashing, the wash compartment of a sink,
mechanical warewasher, or wash receptacle of alternative manual warewashing
equipment as specified in paragraph (B)(3) of rule
3717-1-04.2 of the
Administrative Code, shall
is to 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.
(H) Warewashing equipment - clean
solutions.
The wash, rinse, and sanitize solutions
shall
are to
be maintained clean.
(I)
Manual warewashing equipment - wash solution temperature.
The temperature of the wash solution in manual warewashing
equipment shall
is
to be maintained at not less than one hundred ten degrees Fahrenheit
(forty-three degrees Celsius) or the temperature specified on the cleaning
agent manufacturer's label instructions.
(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
is not
permitted to be less than:
(a) For a stationary rack, single temperature
machine, one hundred sixty-five degrees Fahrenheit (seventy-four degrees
Celsius);
(b) For a stationary
rack, dual temperature machine, one hundred fifty degrees Fahrenheit (sixty-six
degrees Celsius);
(c) For a single
tank, conveyor, dual temperature machine, one hundred sixty degrees Fahrenheit
(seventy-one degrees Celsius); or
(d) For a multitank, conveyor,
multitemperature machine, one hundred fifty degrees Fahrenheit (sixty-six
degrees Celsius).
(2) The
temperature of the wash solution in spray-type warewashers that use chemicals
to sanitize may
is not permitted to be
less than one hundred twenty degrees Fahrenheit (forty-nine degrees
Celsius).
(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
is to be
maintained at one hundred seventy-one degrees Fahrenheit (seventy-seven degrees
Celsius) or above.
(L)
Mechanical warewashing equipment - hot water sanitization temperatures.
(1) In a mechanical operation, the
temperature of the fresh hot water sanitizing rinse as it enters the manifold
may not
cannot
be more than one hundred ninety-four degrees Fahrenheit (ninety degrees
Celsius), or less than:
(a) For a stationary
rack, single temperature machine, one hundred sixty-five degrees Fahrenheit
(seventy-four degrees Celsius); or
(b) For all other machines, one hundred
eighty degrees Fahrenheit (eighty-two degrees Celsius).
(2) The maximum temperatures specified in
this paragraph do not apply to the high pressure and temperature systems with
wand-type, hand-held, 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 rinse control valve,
shall
is to be
within the range specified on the machine manufacturer's data plate and
may not be less than five pounds per square inch
(thirty-five kilopascals) or more than thirty pounds per square inch (two
hundred kilopascals).
(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 paragraph (C)(3) of
rule 3717-1-04.6 of the
Administrative Code shall
is obligated to meet the criteria specified under
paragraph (E) of rule
3717-1-07.1 of the
Administrative Code, shall be used in
accordance with the EPA-registered label use instructions, and
shall be used as follows:
(1) A chlorine solution
shall
is to
have a minimum temperature based on the concentration and pH of the solution as
listed in the following chart;
|
Concentration range
|
Minimum temperature
|
|
ppm (mg/L)
|
pH 10 or less °F (°C)
|
pH 8 or less °F (°C)
|
|
25 - 49
|
120 (49)
|
120 (49)
|
|
50 - 99
|
100 (38)
|
75 (24)
|
|
100
|
55 (13)
|
55 (13)
|
(2) An
iodine solution
shall
is to have a:
(a)
Minimum temperature of sixty-eight degrees Fahrenheit (twenty degrees
Celsius);
(b) pH of five or less or
a pH no higher than the level for which the manufacturer specifies the solution
is effective; and
(c) Concentration
between 12.5 ppm (mg/L) and twenty-five ppm (mg/L).
(3) A quaternary ammonium compound solution
shall
is to:
(a) Have a minimum temperature of
seventy-five degrees Fahrenheit (twenty- four degrees Celsius);
(b) Have a concentration as specified under
paragraph (E) of rule
3717-1-07.1 of the
Administrative Code and as indicated by the manufacturer's use directions
included in the labeling; and
(c)
Be used only in water with five hundred ppm (mg/L) hardness or less or in water
having a hardness no greater than specified by the EPA-registered label use
instructions.
(4) If
another solution of a chemical specified under paragraphs (N)(1) to (N)(3) of
this rule is used, the license holder shall
is obligated to
demonstrate to the licensor that the solution achieves sanitization and the use
of the solution shall
is to be approved; or
(5) If a chemical sanitizer other than
chlorine, iodine, or a quaternary ammonium compound is used, it
shall
is to be
applied in accordance with the EPA-registered label use instructions.
(6) If a chemical sanitizer is generated by a
device located on-site at the food service operation or retail food
establishment it
shall
is to be used as specified in paragraphs (N)(1) to
(N)(4) of this rule and
shall be produced
by a device that:
(a) Complies with regulation
as specified in subparagraphs 2 (q)(1) and 12 of the Federal Insecticide,
Fungicide, and Rodenticide Act (FIFRA)
7 U.S.C.
136 et seq., as amended (2012);
(c) Displays the EPA device manufacturing
facility registration number on the device; and
(d) Is operated and maintained in accordance
with manufacturer's instructions.
(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
is to 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
is to be
accurately determined by using a test kit or other device.
(Q) Utensils, temperature and pressure
measuring devices - good repair and calibration.
(1) Utensils
shall
are to be
maintained in a state of repair or condition that complies with the
requirements specified under rule
3717-1-04 of the Administrative
Code and rule
3717-1-04.1 of the
Administrative Code or
shall
will be discarded.
(2) Food temperature measuring devices
shall
are to
be calibrated in accordance with manufacturer's specifications as necessary to
ensure their accuracy.
(3) Ambient
air temperature, water pressure, and water temperature measuring devices
shall
are to
be maintained in good repair and be accurate within the intended range of
use.
(4)
To
ensure their accuracy, food monitoring devices are to be calibrated in
accordance with the manufacturer's specifications before each day of production
or as indicated in a variance issued by the Ohio department of agriculture or
the Ohio department of health.
(R) Single-service and single-use articles
- required use.
A food service operation or retail food establishment without
facilities specified under rule
3717-1-04.5 of the
Administrative Code and rule
3717-1-04.6 of the
Administrative Code for cleaning and sanitizing kitchenware and tableware
shall
may only
provide only single-use kitchenware,
single-service articles, and single-use articles for use by food employees and
single-service articles for use by consumers.
(S) Single-service articles and single-use
articles - use
limitation
limitations.
(1)
Single-service articles and single-use articles may
are not
to be reused.
(2) The bulk milk container dispensing tube
shall
is to be
cut on the diagonal leaving no more than one inch protruding from the chilled
dispensing head.
(T)
Shells - use limitation.
Mollusk and crustacea shells may
are not
to be used more than once as serving
containers.
