Utah Admin. Code R392-106-7 - Equipment Requirements

The operator shall ensure that:

(1) materials that are used in the construction of utensils and food -contact surfaces of equipment are designed to retain their characteristic qualities under normal use conditions;

(2) food contact surfaces are smooth, easily cleanable, and in good repair;

(3) utensils are maintained in a sanitary manner between uses;

(4) non-food contact surfaces are made of materials ordinarily used in residential settings and are kept clean;

(5) fixed floor-mounted and table-mounted equipment are sanitized between uses;

(6) sponges are not used to clean or sanitize utensils or food-contact surfaces;

(7) linens are not used in contact with food;

(8) ventilation in food preparation and warewashing areas is designed and maintained to allow the escape of gases, odors, steam, heat, grease, vapors, and smoke from the kitchen;

(9) plumbing fixtures are kept clean from the accumulation of residue and debris;

(10) except for transport not to exceed four hours, a non-mechanical container such as a cooler is not used for temperature control of TCS foods regardless of whether the container is used with or without ice or reusable ice packs;

(11) an operational non-fixed temperature measuring device is located in each mechanically refrigerated unit or hot food storage unit;

(12) the microenterprise home kitchen is equipped with at least one food temperature measuring device that:

(a) has a small diameter probe;

(b) does not have sensors or stems constructed of glass unless the thermometer with a glass sensor or stem is encased in a shatterproof coating such a candy thermometer;

(c) is easily readable;

(d) is readily accessible; and

(e) is properly calibrated.

(13) receptacles and waste handling units for refuse and recyclables containing materials with food residue are:

(a) durable;

(b) cleanable;

(c) insect and rodent resistant;

(d) leakproof;

(e) nonabsorbent;

(f) designed and constructed to have tight-fitting lids, doors, or covers; and

(g) maintained:

(i) covered;

(ii) in good repair; and

(iii) inaccessible to insects and rodents;

(14) refuse and recyclables are removed from the microenterprise home kitchen premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents; and

(15) the microenterprise home kitchen is furnished or equipped with adequate electrical power to ensure uninterrupted service during food preparation and food storage, and when storing any time or temperature control food.

Notes

Utah Admin. Code R392-106-7

Adopted by Utah State Bulletin Number 2021-23, effective 11/16/2021