(A) Equipment and
utensils - air-drying
required.
After cleaning and sanitizing, equipment and utensils:
(1)
Shall
Are to be
air-dried or used after adequate draining before contact with food;
and
(2)
May
Are not
to be cloth dried. 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 operation or retail
food establishment that does not have a mechanical clothes dryer as specified
in paragraph (E) of rule
3717-1-04.2 of the
Administrative Code shall
are to be air-dried in a location and in a manner that
prevents contamination of food, equipment, utensils, linens, single- service
articles, or single-use articles, and the wiping cloths. This paragraph does
not apply if wiping cloths are stored after laundering in a sanitizing solution
as specified under paragraph (N) of rule
3717-1-04.4 of the
Administrative Code.
(C)
Food-contact surfaces - lubricating.
Lubricants as specified under paragraph (I) of rule
3717-1-07.1 of the
Administrative Code shall
are to be applied to food-contact surfaces that
require
need
lubrication in a manner that does not contaminate food-contact surfaces.
(D) Equipment - reassembling.
Equipment shall
is to be reassembled so that food-contact surfaces are
not contaminated.
(E)
Equipment, utensils, linens, single-service articles, and single-use articles -
storage.
(1) Cleaned equipment and utensils,
laundered linens, single-service articles, and single-use articles
shall
are to
be stored:
(a) In a clean, dry
location;
(b) Where they are not
exposed to splash, dust, or other contamination; and
(c) At least six inches (fifteen centimeters)
above the floor unless the items are kept in closed packages on dollies,
pallets, racks, and skids that are designed as specified under paragraph
(
II
JJ) of
rule
3717-1-04.1 of the
Administrative Code.
(2)
Clean equipment and utensils
shall
are to be stored as specified under paragraph (E)(1)
of this rule and
shall
will be stored:
(a)
In a self-draining position that allows air drying; and
(b) Covered or inverted.
(3) Single-service and single-use articles
shall
are to
be stored as specified under paragraph (E)(1) of this rule and
shall
are to
be kept in the original protective package or stored by using other means that
afford protection from contamination until used.
(F) Storage -
prohibitions
excluded
locations.
Cleaned and sanitized equipment, utensils, laundered linens,
single-service articles, or single-use articles may
are not
permitted to be stored:
(1) In locker rooms, except for laundered
linens, single-service articles, and single- use articles that are packaged or
in a facility such as a cabinet;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded
to intercept potential drips;
(6)
Under leaking water lines including leaking automatic fire sprinkler heads or
under lines on which water has condensed;
(7) Under open stairwells; or
(8) Under other sources of
contamination.
(G)
Kitchenware and tableware - handling.
(1)
Single-service articles, single-use articles, and cleaned and sanitized
utensils shall
are
to be handled, displayed, and dispensed so that contamination of food-
contact and lip-contact surfaces is prevented.
(2) Knives, forks, and spoons that are not
prewrapped shall
are
to 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
(G)(2) of this rule, single-service articles that are intended for food-contact
or lip-contact shall
are to be furnished for consumer self-service with the
original individual wrapper intact or from an approved dispenser.
(H) Soiled and clean tableware -
handling.
Soiled tableware shall
is to 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 paragraph (I)(2)
of this rule, tableware that is preset shall
is to be
protected from contamination by being wrapped, covered, or inverted.
(2) Preset tableware may be exposed if:
(a) Unused settings are removed when a
consumer is seated; or
(b) Settings
not removed when a consumer is seated are cleaned and sanitized before further
use.
(J)
Rinsing equipment and utensils after cleaning and sanitizing.
After being cleaned and sanitized, equipment and utensils
shall
are not
be rinsed before air drying or use unless:
(1) The rinse is applied directly from a
potable water supply by a warewashing machine that is maintained and operated
as specified under rules
3717-1-04.1 and
3717-1-04.4 of the
Administrative Code; and
(2) 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.
