A. 
Characteristics of multi-use items. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be:
(1) 
Safe;
(2) 
Durable, corrosion-resistant, and nonabsorbent;
(3) 
Sufficient in weight and thickness to withstand repeated warewashing;
(4) 
Finished to have a smooth, easily cleanable surface; and
(5) 
Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
B. 
Use of cast iron limited.
(1) 
Except as specified in Subsection B(2) and (3) of this section, cast iron may not be used for utensils or food-contact surfaces of equipment.
(2) 
Cast iron may be used as a surface for cooking.
(3) 
Cast iron may be used in utensils for serving food if the utensils are used only as part of an uninterrupted process from cooking through service.
C. 
Use of ceramic, china, and crystal utensils limited. Ceramic, china, and crystal utensils and decorative utensils, such as hand-painted ceramic or china, that are used in contact with food shall be lead-free or contain levels of lead not exceeding the limits of the following utensil categories:
Utensil Category
Description
Maximum Lead
(mg/l)
Hot beverage mugs
Coffee mugs
0.5
Large hollowware
Bowls > 1.16 quarts (1.1 liters)
1.0
Small hollowware
Bowls < 1.16 quarts (1.1 liters)
2.0
Flat utensils
Plates and saucers
3.0
D. 
Use of copper limited. Copper and copper alloys such as brass may not be used in contact with a food that has a pH below seven, such as vinegar, fruit juice, or wine, or for a fitting or tubing installed between a backflow prevention device and a carbonator.
E. 
Use of galvanized metal limited. Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used for beverages, moist food, or hygroscopic food.
F. 
Use of linens, napkins, and sponges limited.
(1) 
Except as specified in Subsection F(2) and (3) of this section, linens, napkins, and sponges may not be used in contact with food.
(2) 
Linens and napkins may be used to line containers used for the service of foods if the linens and napkins are replaced each time the container is refilled for a new consumer.
(3) 
Cloth gloves may be used in direct contact with food that is subsequently cooked as required under § 335-10, such as frozen food or a primal cut of meat.
(4) 
Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
G. 
Use of pewter limited. Pewter may not be used as a food-contact surface. Imitation pewter meeting the characteristics of multi-use utensils specified under Subsection A may be used as a food-contact surface.
H. 
Use of solder and flux limited. Solder and flux containing lead in excess of 0.2% may not be used on surfaces that contact food.
I. 
Use of wood limited.
(1) 
Except as specified in Subsection I(2), (3) and (4) of this section, wood and wood wicker may not be used as a food-contact surface.
(2) 
Hard maple or an equivalently hard, close-grained, nonabsorbent wood may be used for:
(a) 
Cutting boards, cutting blocks, bakers' tables and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and
(b) 
Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 230° F. or above.
(3) 
Whole, uncut raw fruits and vegetables and nuts in the shell may be kept in the wood shipping containers in which they were received until the fruits, vegetables, or nuts are used.
(4) 
If the nature of the food requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut raw food may be kept in:
(a) 
Untreated wood containers; or
(b) 
Treated wood containers if the containers are treated with a preservative that meets the requirements specified in 21 CFR 178.3800, Preservatives for wood.
J. 
Non-food-contact surfaces. Non-food-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
K. 
Characteristics of single-service and single-use items. Materials that are used to make single-service and single-use articles:
(1) 
May not:
(a) 
Allow the migration of deleterious substances; or
(b) 
Impart colors, odors, or tastes to food; and
(2) 
Shall be:
(a) 
Safe; and
(b) 
Clean.
A. 
Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
B. 
Food temperature measuring devices. Food temperature measuring devices may not 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. Multi-use food-contact surfaces shall be:
(1) 
Smooth;
(2) 
Free of breaks, open seams, cracks, chips, pits, and similar imperfections;
(3) 
Free of sharp internal angles, corners, and crevices;
(4) 
Finished to have smooth welds and joints; and
(5) 
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 only simple tools such as mallets, screw drivers, or wrenches that are kept near the equipment and are accessible for use.
D. 
Clean-in-place equipment.
(1) 
Clean-in-place equipment shall meet the characteristics specified under Subsection C and shall 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) 
Clean-in-place equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to assure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned.
E. 
Use of "V" threads limited. V-type threads may not be used on food-contact surfaces. This subsection does not apply to hot oil cooking or filtering equipment.
F. 
Hot oil filtering equipment. Hot oil filtering equipment shall meet the characteristics specified under Subsection C or D and shall be readily accessible for filter replacement and cleaning of the filter.
G. 
Can openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.
H. 
Non-food-contact surfaces. Non-food-contact surfaces shall be free of unnecessary ledges, projections, and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance.
I. 
Removable kick plates. Kick plates shall be designed so that the areas behind them are accessible for inspection and cleaning by being:
(1) 
Removable by one of the methods specified in Subsection C(5)(a) to (c) or capable of being rotated open; and
(2) 
Removable or capable of being rotated open without unlocking equipment doors.
J. 
Food temperature measuring devices.
(1) 
Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1° C. (1.8° F.).
(2) 
Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2° F.
K. 
Ambient temperature measuring devices.
(1) 
Ambient temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5° C. (2.7° F.) at the use range.
(2) 
Ambient temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±3° F. at the use range.
L. 
Drip prevention in ventilation hood systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting, shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
M. 
Equipment openings, closures and deflectors.
(1) 
A cover or lid for equipment shall 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 shall be flanged upward at least five millimeters (2/10 of an inch).
(3) 
Except as specified under Subsection M(4) of this section, fixed piping, temperature measuring devices, rotary shafts, and other parts extending into equipment shall 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 shall be equipped with an apron designed to deflect condensation, drips, and dust from food openings; and
(b) 
The opening shall be flanged as specified under Subsection M(2) of this section.
N. 
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 shall 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 shall 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 shall 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 area that is outside the confines of a regulated food establishment which otherwise affords protection 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 shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
O. 
Vending machines; vending stage closure. The dispensing compartment of vending machines, including machines that are designed to vend prepackaged snack foods that are not potentially hazardous such as chips, party mixes, and pretzels, shall be equipped with a self-closing door or cover if the machines are:
(1) 
Located in an area that is outside the confines of a regulated food establishment which otherwise affords protection 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.
P. 
Equipment containing bearings and gear boxes to be leakproof. Equipment containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant cannot leak, drip, or be forced into food or onto food-contact surfaces.
Q. 
Separation of beverage tubing. Beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. This subsection does not apply to cold plates that are constructed integrally with an ice storage bin.
R. 
Ice units; separation of drains. Liquid waste drain lines may not pass through an ice machine or ice storage bin.
S. 
Condenser unit separation. If a condenser unit is an integral component of equipment, the condenser unit shall be separated from the food and food storage space by a dustproof barrier.
T. 
Can openers on vending machines. Cutting or piercing parts of can openers on vending machines shall be protected from manual contact, dust, insects, rodents, and other contamination.
U. 
Molluscan shellfish tanks.
(1) 
Except as specified under Subsection U(2) of this section, molluscan shellfish life support system display tanks may only be used to display shellfish that are not offered for human consumption and shall 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 and display shellfish that are offered for human consumption shall be operated and maintained in accordance with a variance granted by the regulatory authority as specified in § 335-37C.
V. 
Automatic shutoff of vending machines.
(1) 
A machine vending potentially hazardous food shall 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 Article III; and
(b) 
If a condition specified in Subsection V(1)(a) of this section occurs, until the machine is serviced and restocked with food that has been maintained at temperatures specified under Article III.
(2) 
The temperature specified for activation of the automatic shutoff within a machine vending potentially hazardous food may deviate from the temperature and for a time as follows:
(a) 
In a refrigerated vending machine, at an ambient temperature of 45° F. or more, for no more than 30 minutes immediately after the machine is filled, serviced, or restocked; or
(b) 
In a hot holding vending machine, at an ambient temperature of 140° F. or less, for no more than 120 minutes after the machine is filled, serviced, or restocked.
W. 
Temperature measuring devices.
(1) 
In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air 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 Subsection W(3) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall 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.
(3) 
Subsection W(2) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bain-maries, steam tables, insulated food transport containers, and salad bars.
(4) 
Temperature measuring devices shall be designed to be easily readable.
(5) 
Food temperature measuring devices shall have a numerical scale, printed record, or digital readout in increments no greater than 1° C. or 2° F.
X. 
Data plate operating specifications for warewashing machine. A warewashing machine shall 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:
(1) 
Temperatures required for washing, rinsing, and sanitizing;
(2) 
Pressure required for the freshwater 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.
Y. 
Internal baffles for warewashing machines. Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
Z. 
Temperature measuring devices for warewashing machines. A warewashing machine shall 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.
AA. 
Manual warewashing equipment, heaters and baskets. If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be:
(1) 
Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171° F.; and
(2) 
Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water.
BB. 
Flow pressure valve for warewashing machines. A one-fourth-inch iron pipe size (IPS) valve shall be provided immediately upstream from the fresh hot water sanitizing rinse control valve of a warewashing machine to permit checking the flow pressure of the sanitizing rinse. This subsection does not apply to a machine that uses only a pumped sanitizing rinse.
CC. 
Self-draining warewashing sinks and drainboards. Sinks and drainboards of warewashing sinks and machines shall be self-draining.
DD. 
Drainage of equipment compartments. Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
EE. 
Vending machines; liquid waste products.
(1) 
Vending machines designed to store beverages that are packaged in containers made from paper products shall be equipped with diversion devices and retention pans or drains for container leakage.
(2) 
Vending machines that dispense liquid food in bulk shall 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 in Subsection EE(2)(b) of this section shall 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.
FF. 
Moveablility of case lot handling equipment. Equipment 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 shall be designed to be moved by hand or by conveniently available equipment such as hand trucks and forklifts.
GG. 
Vending machine doors and openings.
(1) 
Vending machine doors and access opening covers to food and container storage spaces shall 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 1/16 inch by:
(a) 
Being covered with louvers, screens, or materials that provide an equivalent opening of not greater than 1/16 inch. Screening of 12 mesh to one inch meets this subsection;
(b) 
Being effectively gasketed;
(c) 
Having interface surfaces that are at least 1/2 inch wide; or
(d) 
Having jambs or surfaces used to form an L-shaped entry path to the interface.
(2) 
Vending machine service connection openings through an exterior wall of a machine shall be closed by sealants, clamps, or grommets so that the openings are no larger than 1/16 inch.
A. 
Cooling, heating, and holding capacities. Equipment for cooling and heating food and holding cold and hot food shall be sufficient in number and capacity to provide food temperatures as specified under Article III.
B. 
Sink compartment requirements for manual warewashing.
(1) 
Except as specified in Subsection B(3) of this section, a sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
(2) 
Sink compartments shall 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 Subsection B(3) of this section shall be used.
(3) 
Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and the regulatory authority has approved the use of the alternative equipment. 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 Subsection B(4) of this section; or
(f) 
Receptacles that substitute for the compartments of a multicompartment sink.
(4) 
A two-compartment sink may be used only if:
(a) 
Its use is approved by the regulatory authority; and
(b) 
The nature of warewashing is limited to batch operations such as between cutting one type of raw meat and another or cleanup at the end of a shift, where the number of items cleaned is limited, and where the cleaning and sanitizing solutions are made up immediately before use and drained immediately after use. A two-compartment sink may not be used for warewashing operations such as 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 be provided for necessary utensil holding before cleaning and after sanitizing.
D. 
Adequacy of ventilation hood systems. Ventilation hood systems and devices shall 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 Subsection E(2) of this section, if work clothes or linens are laundered on the premises, a mechanical clothes washer and dryer shall 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 § 335-22B, a mechanical clothes washer and dryer need not be provided.
F. 
Consumer self-service utensils. A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
G. 
Food temperature measuring devices. Food temperature measuring devices shall be provided and readily accessible for use in assuring attainment and maintenance of food temperatures as specified under Article III.
H. 
Temperature measuring devices for manual warewashing. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.
I. 
Testing devices for sanitizing solutions. A test kit or other device that accurately measures the concentration in milligrams per liter of sanitizing solutions shall be provided.
A. 
Equipment, clothes washers and dryers, and storage cabinets; contamination prevention.
(1) 
Except as specified in Subsection A(2) and under Subsection A(3) of this section, equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located:
(a) 
In locker rooms;
(b) 
In toilet rooms;
(c) 
In garbage rooms;
(d) 
In mechanical rooms;
(e) 
Under sewer lines that are not shielded to intercept potential drips;
(f) 
Under leaking waterlines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
(g) 
Under open stairwells; or
(h) 
Under other sources of contamination.
(2) 
A storage cabinet used for linens or single-service or single-use articles may be stored in a locker room.
(3) 
Unnecessary equipment may not be located on the premises.[1]
[1]
Editor's Note: Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II).
(4) 
If a mechanical clothes washer or dryer is provided, it shall be located so that the washer or dryer is protected from contamination and only where there is no exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
B. 
Fixed equipment spacing or sealing.
(1) 
A unit of equipment that is fixed because it is not easily movable shall be installed so that it is:
(a) 
Spaced to allow access for cleaning along the sides, behind, and above the unit;
(b) 
Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1/32 inch; or
(c) 
Sealed to adjoining equipment or walls, if the unit is exposed to spillage or seepage.
(2) 
Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being:
(a) 
Sealed to the table; or
(b) 
Elevated on legs as specified under Subsection C(4).
C. 
Fixed equipment elevation or sealing.
(1) 
Except as specified in Subsection C(2) of this section, floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a six-inch clearance between the floor and the equipment.
(2) 
If no part of the floor under the floor-mounted equipment is more than six inches from the point of cleaning access, the clearance space may be only four inches.
(3) 
This Subsection C does not apply to display shelving units, display refrigeration units, and display freezer units located in the consumer shopping areas of a retail food store, if the floor under the units is maintained clean.
(4) 
Except as specified in Subsection C(5) of this section, table-mounted equipment that is not easily movable shall be elevated on legs that provide at least a four-inch clearance between the table and the equipment.
(5) 
The clearance space between the table and table-mounted equipment may be:
(a) 
Three inches if the horizontal distance of the table top under the equipment is no more than 20 inches from the point of access for cleaning; or
(b) 
Two inches if the horizontal distance of the table top under the equipment is no more than three inches from the point of access for cleaning.
A. 
Good repair and proper adjustment.
(1) 
Equipment shall be maintained in a state of repair and condition that meet the requirements specified in §§ 335-14 and 335-15.
(2) 
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(3) 
Cutting or piercing parts of can openers shall 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 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 meet the safety standards specified in 21 CFR 1030.10, Microwave ovens.
D. 
Cleaning frequency for warewashing equipment. 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 in § 335-16C shall be cleaned:
(1) 
Before use;
(2) 
Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to assure that the equipment performs its intended function; and
(3) 
If used, at least every 24 hours.
E. 
Manufacturer's operating instructions for warewashing machines.
(1) 
A warewashing machine and its auxiliary components shall 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 be maintained accurately timed in accordance with manufacturer's specifications.
F. 
Alternative uses for warewashing sinks. A warewashing sink may be used to wash wiping cloths, wash produce, or thaw food if the sink is cleaned as specified under Subsection D 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 be sanitized as specified under § 335-20 before and after using the sink to wash produce or thaw food.
G. 
Cleaning agents for warewashing equipment. The wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment as specified in § 335-16B(3) shall, when used for warewashing, 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. 
Clean solutions for warewashing equipment. The wash, rinse, and sanitize solutions shall be maintained clean.
I. 
Wash solution temperature for manual warewashing equipment. The temperature of the wash solution shall be maintained at not less than 110° F. unless a different temperature is specified on the cleaning agent manufacturer's label instructions.
J. 
Wash solution temperature for mechanical warewashing equipment.
(1) 
The temperature of the wash solution in spray-type warewashers that use hot water to sanitize may not be less than:
(a) 
For a single tank, stationary rack, single temperature machine, 165° F.
(b) 
For a single tank, conveyor, dual temperature machine, 160° F.
(c) 
For a single tank, stationary rack, dual temperature machine, 150° F.
(d) 
For a multitank, conveyor, multitemperature machine, 150° F.
(2) 
The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120° F.
K. 
Hot water sanitization temperatures for manual warewashing equipment. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 170° F. or above.
L. 
Hot water sanitization temperatures for mechanical warewashing equipment. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be less than:
(1) 
For a single tank, stationary rack, single temperature machine, 165° F.
(2) 
For all other machines, 180° F.
M. 
Sanitization pressure for mechanical warewashing equipment. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the waterline immediately upstream from the fresh hot water sanitizing rinse control valve.
N. 
Chemical sanitization of manual and mechanical warewashing equipment; temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified in § 335-20C(3) shall be listed in 21 CFR 178.1010, Sanitizing solutions, shall be used in accordance with the Environmental Protection Agency approved manufacturer's label use instructions, and shall be used as follows:
(1) 
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart:
Minimum Temperature
Minimum Concentration
(mg/l)
pH 10 or less
pH 8 or less
25
120° F. (49° C.)
120° F. (49° C.)
50
100° F. (38° C.)
75° F. (24° C.)
100
55° F. (13° C.)
55° F. (13° C.)
(2) 
An iodine solution shall have a minimum temperature of 75° F., pH of 5.0 or less, unless the manufacturer's use directions included in the labeling specify a higher pH limit of effectiveness, and concentration between 12.5 milligrams per liter and 25 milligrams per liter.
(3) 
A quaternary ammonium compound solution shall have a minimum temperature of 75° F., have a concentration as specified under § 335-36E and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with a hardness of 500 milligrams per liter or less.
(4) 
Other solutions of the chemicals specified in Subsection N(1) to (3) of this section may be used if demonstrated to the regulatory authority to achieve sanitization and approved by the regulatory authority, or other chemical sanitizers may be used if they are applied in accordance with the manufacturer's use directions included in the labeling.
O. 
Chemical sanitization of manual warewashing equipment 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 cleaning step shall be the same detergent sanitizer.
P. 
Determining chemical sanitizer concentration for warewashing equipment. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
Q. 
Good repair and proper calibration.
(1) 
Utensils shall be maintained in a state of repair or condition that complies with the requirements specified in §§ 335-14 and 335-15 or shall be discarded.
(2) 
Temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to assure their accuracy.
R. 
Required use of single-service and single-use articles. A food establishment without facilities specified in §§ 335-19 and 335-20 for cleaning and sanitizing kitchenware and tableware shall provide only single-use kitchenware, single-service articles, and single-use articles for use by food employees and single-service articles for use by the consumer.
S. 
Limitation on reuse of single-service and single-use articles. Single-service and single-use articles may not be reused.
T. 
Use of shells limited. Mollusc and crustacean shells may not be used more than once as serving containers.
U. 
Use of slash-resistant gloves limited. Slash-resistant gloves that are used to protect hands during operations requiring cutting may be used in direct contact only with food that is subsequently cooked as specified in § 335-10, such as frozen food or a primal cut of meat.
A. 
Equipment, food-contact surfaces, non-food-contact surfaces, and utensils.
(1) 
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
(2) 
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(3) 
Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
B. 
Equipment food-contact surfaces and utensils.
(1) 
Equipment food-contact surfaces and utensils shall be cleaned:
(a) 
Except as specified in Subsection B(2) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;
(b) 
Each time there is a change from working with raw foods to working with ready-to-eat foods;
(c) 
Between uses with raw fruits or vegetables and with potentially hazardous food;
(d) 
Before using or storing a food temperature measuring device; and
(e) 
At any time during the operation when contamination may have occurred.
(2) 
Subsection B(1)(a) of this section does not apply if raw animal foods that require cooking temperatures specified under § 335-10A(1)(d) are prepared after foods that require cooking temperatures specified under § 335-10A(1)(b) and (c).
(3) 
Except as specified in Subsection B(4) of this section, if used with potentially hazardous food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every four hours.
(4) 
Equipment food-contact surfaces and utensils may be cleaned less frequently than every four hours if:
(a) 
In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Article III and the containers are cleaned when they are empty;
(b) 
Utensils and equipment are used to prepare food in a refrigerated room that maintains the utensils, equipment, and food under preparation at temperatures specified under Article III and the utensils and equipment are cleaned at least every 24 hours;
(c) 
Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Article III, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours;
(d) 
Temperature measuring devices are maintained in contact with foods, such as when left in a container of deli food or in a roast, held at temperatures specified under Article III; or
(e) 
The regulatory authority approves the cleaning schedule based on consideration of:
[1] 
Characteristics of the equipment and its use;
[2] 
The type of food involved;
[3] 
The amount of food residue accumulation; and
[4] 
The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease.
C. 
Cooking equipment.
(1) 
The food-contact surfaces of cooking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under Subsection B(4)(e).
(2) 
The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
D. 
Non-food-contact surfaces. Non-food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
E. 
Dry cleaning.
(1) 
If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only surfaces that are soiled with dry food residues that are not potentially hazardous.
(2) 
Cleaning equipment used in dry cleaning food-contact surfaces may not be used for any other purpose.
F. 
Precleaning.
(1) 
Food debris on equipment and utensils shall be scrapped over a waste disposal unit, scupper, or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle.
(2) 
If necessary for effective cleaning, utensils and equipment shall be preflushed, scrubbed with abrasives, or presoaked.
G. 
Loading of soiled items in warewashing machines. Soiled items to be cleaned in a warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that:
(1) 
Exposes the items to the unobstructed spray from all cycles; and
(2) 
Allows the items to drain.
H. 
Wet cleaning.
(1) 
Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; or high-pressure sprays.
(2) 
The washing procedures selected shall be based on the type and purpose of the equipment or utensil and on the type of soil to be removed.
I. 
Washing with alternative manual warewashing equipment. If washing in sink compartments or a warewashing machine is impractical, such as when the equipment is fixed or the utensils are too large, washing shall be done by using alternative manual warewashing equipment as specified in § 335-16B(3) in accordance with the following procedures:
(1) 
Equipment shall be disassembled as necessary to allow access of the detergent solution to all parts;
(2) 
Equipment components and utensils shall be scrapped or rough cleaned to remove food particle accumulation; and
(3) 
Equipment and utensils shall be washed as specified under Subsection H(1).
J. 
Rinsing procedures. Except as specified under Subsection J(2) of this section, washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures:
(1) 
Use of a distinct, separate water rinse after washing and before sanitizing if using:
(a) 
A three-compartment sink;
(b) 
Alternative manual warewashing equipment equivalent to a three-compartment sink as specified under § 335-16B(3); or
(c) 
A three-step washing, rinsing, and sanitizing procedure in a warewashing system for clean in place equipment;
(2) 
Use of a detergent-sanitizer as specified under § 335-18O if using:
(a) 
Alternative warewashing equipment as specified under § 335-16B(3) that is approved for use with a detergent-sanitizer; or
(b) 
A warewashing system for clean in place equipment;
(3) 
Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two-compartment sink operation;
(4) 
If using a warewashing machine that does not recycle the sanitizing solution as specified in Subsection J(5) of this section, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is:
(a) 
Integrated in the application of the sanitizing solution; and
(b) 
Wasted immediately after each application; or
(5) 
If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.
A. 
Food-contact surfaces and utensils. Equipment food-contact surfaces and utensils shall be sanitized.
B. 
Before use after cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
C. 
Hot water and chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:
(1) 
Hot water manual operations by immersion for at least 30 seconds as specified under § 335-18K;
(2) 
Hot water mechanical operations by being cycled through equipment that is set up as specified under § 335-18E, L and M and achieving a utensil surface temperature of 160° F. as measured by an irreversible registering temperature indicator; or
(3) 
Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure-spraying methods, using a solution as specified under § 335-18N by providing:
(a) 
An exposure time of at least 10 seconds for a chlorine solution;
(b) 
An exposure time of at least 30 seconds for other chemical sanitizer solutions; or
(c) 
An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in § 335-2.
A. 
Clean linens. Clean linens shall be free from food residues and other soiling matter.
B. 
Specifications.
(1) 
Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly soiled.
(2) 
Cloth gloves specified in § 335-14F(3) shall be laundered before being used with a different type of raw animal food such as beef, lamb, pork, and fish.
(3) 
Linens that are used as specified in § 335-14F(2) and cloth napkins shall be laundered between each use.
(4) 
Wet wiping cloths shall be laundered before being used with a fresh solution of cleanser or sanitizer.
(5) 
Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils.
C. 
Storage of soiled linens. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
D. 
Mechanical washing.
(1) 
Except as specified in Subsection D(2) of this section, linens shall be mechanically washed.
(2) 
In food establishments in which only wiping cloths are laundered as specified in § 335-16E(2), the wiping cloths may be laundered in a mechanical washer, a sink designated only for laundering wiping cloths, or a warewashing or food preparation sink that is cleaned as specified under § 335-18D.
E. 
Use of laundry facilities.
(1) 
Except as specified in Subsection E(2) of this section, laundry facilities on the premises of a food establishment shall be used only for the washing and drying of items used in the operation of the establishment.
(2) 
Separate laundry facilities located on the premises for the purpose of general laundering, such as for institutions providing boarding and lodging, may also be used for laundering food establishment items.
A. 
Air drying required for equipment and utensils.
(1) 
Except as specified in Subsection A(3) of this section, after cleaning and sanitizing, equipment and utensils may not be cloth dried.
(2) 
Equipment and utensils may be air dried or used after adequate draining as specified in Subsection (a) of 21 CFR 178.1010, Sanitizing solutions, before contact with food.
(3) 
Utensils that have been air dried may be polished with cloths that are maintained clean and dry.
B. 
Air-drying locations for wiping cloths. Wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer as specified in § 335-16E(2) shall be air dried in a location and in a manner that contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths is prevented. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified under § 335-18N.
C. 
Food-contact surfaces. Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that food-contact surfaces are not contaminated.
D. 
Equipment. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
E. 
Equipment, utensils, linens, and single-service and single-use articles.
(1) 
Except as specified in Subsection E(4) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(a) 
In a clean, dry location;
(b) 
Where they are not exposed to splash, dust, or other contamination; and
(c) 
At least 15 centimeters (six inches) above the floor.
(2) 
Clean equipment and utensils shall be stored as specified under Subsection E(1) of this section and shall be stored:
(a) 
In a self-draining position; and
(b) 
Covered or inverted.
(3) 
Single-service and single-use articles shall be stored as specified under Subsection E(1) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
(4) 
Items that are kept in closed packages may be stored less than 15 centimeters (six inches) above the floor on dollies, pallets, racks, and skids that are designed as provided under § 335-15FF.
F. 
Prohibitions.
(1) 
Except as specified in Subsection F(2) of this section, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored:
(a) 
In locker rooms;
(b) 
In toilet rooms;
(c) 
In garbage rooms;
(d) 
In mechanical rooms;
(e) 
Under sewer lines that are not shielded to intercept potential drips;
(f) 
Under leaking waterlines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
(g) 
Under open stairwells; or
(h) 
Under other sources of contamination.
(2) 
Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.
G. 
Kitchenware and tableware.
(1) 
Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food- and lip-contact surfaces is prevented.
(2) 
Knives, forks, and spoons that are not prewrapped shall 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 Subsection G(2) of this section, single-service articles that are intended for food or lip contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
H. 
Soiled and clean tableware. Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated.
I. 
Preset tableware. Tableware may be preset if:
(1) 
It is protected from contamination by being wrapped, covered, or inverted;
(2) 
It is exposed and unused settings are removed when a consumer is seated; or
(3) 
It is exposed and unused settings are not removed when a consumer is seated and are cleaned and sanitized before further use.