[Ord. No. 18-01, 2-1-2018]
A.
Multiuse.
1.
Characteristics. 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:P
2.
3.
Lead, Use Limitation.
a.
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:P
|
UTENSIL Category
|
Ceramic Article Description
|
Maximum Lead MG/L
|
|---|---|---|
|
Beverage Mugs, Cups, Pitchers
|
Coffee Mugs
|
0.5
|
|
Large Hollowware (excluding pitchers)
|
Bowls > 1.1 Liter (1.16 Quart)
|
1
|
|
Small Hollowware (excluding cups & mugs)
|
Bowls < 1.1 Liter (1.16 Quart)
|
2.0
|
|
Flat TABLEWARE
|
Plates, Saucers
|
3.0
|
b.
Pewter alloys containing lead in excess of five hundredths percent
(0.05%) may not be used as a FOOD-CONTACT SURFACE.P
c.
Solder and flux containing lead in excess of two-tenths percent
(0.2%) may not be used as a FOOD-CONTACT SURFACE.
4.
Copper, Use Limitation.
a.
Except as specified in Subsection (A)(4)(b) of this Section, copper and copper alloys such as brass may not be used in contact with a FOOD that has a pH below six (6) such as vinegar, fruit JUICE, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.P
b.
Copper and copper alloys may be used in contact with beer brewing
ingredients that have a pH below six (6) in the prefermentation and
fermentation steps of a beer brewing operation such as a brewpub or
microbrewery.
5.
Galvanized Metal, Use Limitation. Galvanized metal may not be
used for UTENSILS or FOOD-CONTACT surfaces of equipment that are used
in contact with acidic FOOD.P
6.
Sponges, Use Limitation. Sponges may not be used in contact
with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
7.
Wood, Use Limitation.
b.
Hard maple or an equivalently hard, close-grained wood may be
used for:
(1)
Cutting boards; cutting blocks; bakers' tables;
and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and
chopsticks; and
(2)
Wooden paddles used in confectionery operations
for pressure scraping kettles when manually preparing confections
at a temperature of one hundred ten degrees Celsius (110° C.)
(230° F.) or above.
c.
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.
d.
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:
8.
Non-Stick Coatings, Use Limitation. Multiuse KITCHENWARE such
as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers
that have a perfluorocarbon resin coating shall be used with non-scoring
or non-scratching UTENSILS and cleaning aids.
9.
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,
non-absorbent, and SMOOTH material.
[Ord. No. 18-01, 2-1-2018]
A.
Durability And Strength.
1.
Equipment And Utensils. EQUIPMENT and UTENSILS shall be designed
and constructed to be durable and to retain their characteristic qualities
under normal use conditions.
2.
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.P
B.
Cleanability.
1.
Food-Contact Surfaces.
a.
Multiuse FOOD-CONTACT SURFACES shall be:
(1)
SMOOTH;Pf
(2)
Free of breaks, open seams, cracks, chips, inclusions,
pits, and similar imperfections;Pf
(3)
Free of sharp internal angles, corners, and crevices;Pf
(4)
Finished to have SMOOTH welds and joints;Pf and
b.
Subsection (B)(1)(a)(5) of this Section does not apply to cooking oil storage tanks, distribution lines for cooking oils, or BEVERAGE syrup lines or tubes.
2.
CIP Equipment.
a.
CIP EQUIPMENT shall meet the characteristics specified under Section 225.180(B)(1) and shall be designed and constructed so that:
b.
CIP EQUIPMENT that is not designed to be disassembled for cleaning
shall be designed with inspection access points to ensure that all
interior FOOD-CONTACT SURFACES throughout the fixed system are being
effectively cleaned.
3.
"V" Threads, Use Limitation. Except for hot oil cooking or filtering
EQUIPMENT, "V" type threads may not be used on FOOD-CONTACT SURFACES.
4.
Hot Oil Filtering Equipment. Hot oil filtering EQUIPMENT shall meet the characteristics specified under Section 225.180(B)(1) or Section 225.180(B)(2) and shall be readily accessible for filter replacement and cleaning of the filter.
5.
Can Openers. Cutting or piercing parts of can openers shall
be readily removable for cleaning and for replacement.
6.
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.
7.
Kick Plates, Removable. Kick plates shall be designed so that
the areas behind them are accessible for inspection and cleaning by
being:
a.
Removable by one (1) of the methods specified under Section 225.180(B)(1)(a)(5) or capable of being rotated open; and
b.
Removable or capable of being rotated open without unlocking
EQUIPMENT doors.
8.
Ventilation Hood Systems, Filters. Filters or other grease extracting
EQUIPMENT shall be designed to be readily removable for cleaning and
replacement if not designed to be cleaned in place.
C.
Accuracy.
1.
Temperature Measuring Devices, Food.
a.
FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius
or dually scaled in Celsius and Fahrenheit shall be accurate to plus/minus
one degrees Celsius (±1° C.) in the intended range of use.Pf
b.
FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit
shall be accurate to plus/minus two degrees Fahrenheit (±2°
F.) in the intended range of use.Pf
2.
Temperature Measuring Devices, Ambient Air And Water.
a.
Ambient air and water 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 plus/minus one and
one-half (±1.5° C.) in the intended range of use.Pf
b.
Ambient air and water TEMPERATURE MEASURING DEVICES that are
scaled only in Fahrenheit shall be accurate to plus/minus three degrees
Fahrenheit (± 3° F.) in the intended range of use.Pf
3.
Pressure Measuring Devices, Mechanical Warewashing Equipment.
Pressure measuring devices that display the pressures in the water
supply line for the fresh hot water SANITIZING rinse shall have increments
of seven (7) kilopascals (one pound per square inch) or smaller and
shall be accurate to plus/minus fourteen kilopascals (±14)
(±2 pounds per square inch) in the range indicated on the manufacturer's
data plate.
D.
Functionality.
1.
Ventilation Hood Systems, Drip Prevention. 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.
2.
Equipment Openings, Closures And Deflectors.
a.
A cover or lid for EQUIPMENT shall overlap the opening and be
sloped to drain.
b.
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 (5) millimeters (2/10 of an inch).
c.
Except as specified under Subsection (D)(2)(d) 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.
3.
Dispensing Equipment, Protection Of Equipment And Food. In EQUIPMENT
that dispenses or vends liquid FOOD or ice in unPACKAGED form:
a.
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;
b.
The delivery tube, chute, and orifice shall be protected from
manual contact such as by being recessed;
c.
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:
(1)
Located in an outside area that does not otherwise
afford the protection of an enclosure 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; and
d.
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.
e.
Dispensing EQUIPMENT in which TIME/TEMPERATURE CONTROL FOR SAFETY FOOD in a homogenous liquid form is maintained outside of the temperature control requirements as specified under Section 225.130(A)(6)(a) shall:
(1)
Be specifically designed and equipped to maintain
the commercial sterility of aseptically PACKAGED FOOD in a homogenous
liquid form for a specified duration from the time of opening the
PACKAGING within the EQUIPMENT;P and
(2)
Conform to the requirements for this EQUIPMENT
as specified in NSF/ANSI 18-2006 - Manual Food and Beverage Dispensing
Equipment.P
4.
Vending Machine, Vending Stage Closure. The dispensing compartment
of a VENDING MACHINE including a machine that is designed to vend
prePACKAGED snack FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY
FOOD such as chips, party mixes, and pretzels shall be equipped with
a self-closing door or cover if the machine is:
a.
Located in an outside area that does not otherwise afford the
protection of an enclosure 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.
5.
Bearings And Gear Boxes, 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.
6.
Beverage Tubing, Separation. Except for cold plates that are
constructed integrally with an ice storage bin, BEVERAGE tubing and
cold-plate BEVERAGE cooling devices may not be installed in contact
with stored ice.
7.
Ice Units, Separation Of Drains. Liquid waste drain lines may
not pass through an ice machine or ice storage bin.
8.
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 dust-proof barrier.
9.
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.
10.
Molluscan Shellfish Tanks.
a.
Except as specified under Subsection (D)(10)(b) of this Section, MOLLUSCAN SHELLFISH life support system display tanks may not be used to store or display shellfish that are offered for human consumption and shall be conspicuously marked so that it is obvious to the CONSUMER that the shellfish are for display only.P
b.
MOLLUSCAN SHELLFISH life-support system display tanks that are used to store or 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 Section 225.390(C)(1) and a HACCP PLAN that:Pf
(1)
Is submitted by the PERMIT HOLDER and APPROVED as specified under Section 225.390(C)(1);Pf and
(2)
Ensures that:
(a)
Water used with FISH other than MOLLUSCAN SHELLFISH
does not flow into the molluscan tank;Pf
(b)
The safety and quality of the shellfish as they
were received are not compromised by the use of the tank;Pf and
(c)
The identity of the source of the SHELLSTOCK is retained as specified under Section 225.100(D)(2).Pf
11.
Vending Machines, Automatic Shutoff.
a.
A machine vending TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall
have an automatic control that prevents the machine from vending FOOD:
(1)
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 Division
3 of this Article;P and
(2)
If a condition specified under Subsection (D)(11)(a)(1) of this Section occurs, until the machine is serviced and restocked with FOOD that has been maintained at temperatures specified under Division 3 of this Article.P
b.
When the automatic shutoff within a machine vending TIME/TEMPERATURE
CONTROL FOR SAFETY FOOD is activated:
(1)
In a refrigerated vending machine, the ambient
air temperature may not exceed five degrees Celsius (5° C.) (41°
F.) for more than thirty (30) minutes immediately after the machine
is filled, serviced, or restocked;P or
(2)
In a hot holding vending machine, the ambient air
temperature may not be less than fifty-seven degrees Celsius (57°
C.) (135° F.) for more than one hundred twenty (120) minutes immediately
after the machine is filled, serviced, or restocked.P
12.
Temperature Measuring Devices.
a.
In a mechanically refrigerated or hot FOOD storage unit, the
sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure
the air temperature or a simulated product temperature in the warmest
part of a mechanically refrigerated unit and in the coolest part of
a hot food storage unit.
b.
Except as specified in Subsection (D)(12)(c) of this Section, cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
c.
Subsection (D)(12)(b) 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, bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
d.
TEMPERATURE MEASURING DEVICES shall be designed to be easily
readable.
e.
FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING
DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than one degrees
(1° C.) or two degrees Fahrenheit (2° F.) in the intended
range of use.Pf
13.
Warewashing Machine, Data Plate Operating Specifications. 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 operation specifications including
the:
14.
Warewashing Machines, Internal Baffles. 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.
15.
Warewashing Machines, Temperature Measuring Devices. A WAREWASHING
machine shall be equipped with a TEMPERATURE MEASURING DEVICE that
indicates the temperature of the water:
16.
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:
17.
Warewashing Machines, Automatic Dispensing Of Detergents And
Sanitizers. A warewashing machine that is installed after adoption
of this Code by the REGULATORY AUTHORITY, shall be equipped to:
18.
Warewashing Machines, Flow Pressure Device.
a.
WAREWASHING machines that provide a fresh hot water SANITIZING
rinse shall be equipped with a pressure gauge or similar device such
as a transducer that measures and displays the water pressure in the
supply line immediately before entering the WAREWASHING machine; and
b.
If the flow pressure measuring device is upstream of the fresh
hot water SANITIZING rinse control valve, the device shall be mounted
in a six and four-tenths (6.4) millimeter or one-fourth (1/4) inch
Iron Pipe Size (IPS) valve.
19.
Warewashing Sinks And Drainboards, Self-Draining. Sinks and
drainboards of WAREWASHING sinks and machines shall be self-draining.
20.
Equipment Compartments, Drainage. 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.
21.
Vending Machines, Liquid Waste Products.
a.
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.
b.
VENDING MACHINES that dispense liquid food in bulk shall be:
c.
Shutoff devices specified under Subsection (D)(21)(b)(2) 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.
22.
Case Lot Handling Apparatuses, Moveability. Apparatuses, 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 apparatuses such as hand trucks and forklifts.
23.
Vending Machine Doors And Openings.
a.
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 one and one-half (1.5) millimeters or one-sixteenth
(1/16) inch by:
(1)
Being covered with louvers, screens, or materials
that provide an equivalent opening of not greater than one and one-half
(1.5) millimeters or one-sixteenth (1/16) inch. Screening of twelve
(12) or more mesh to two and one-half (2.5) centimeters (12 mesh to
one inch) meets this requirement;
(2)
Being effectively gasketed;
(3)
Having interface surfaces that are at least thirteen
(13) millimeters or one-half (1/2) inch wide; or
(4)
Jambs or surfaces used to form an L-shaped entry
path to the interface.
b.
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 one and one-half (1.5) millimeters
or one-sixteenth (1/16) inch.
[Ord. No. 18-01, 2-1-2018]
A.
Equipment.
1.
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
Division 3 of this Article.Pf
2.
Manual Warewashing, Sink Compartment Requirements.
a.
Except as specified in Subsection (A)(2)(c) of this Section, a sink with at least three (3) compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS.Pf
b.
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 (A)(2)(c) of this Section shall be used.Pf
c.
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:
d.
Before a 2-compartment sink is used:
(1)
The PERMIT HOLDER shall have its use APPROVED;
and
(2)
The PERMIT HOLDER shall limit the number of KITCHENWARE
items cleaned and SANITIZED in the 2-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:
(a)
Make up the cleaning and SANITIZING solutions immediately
before use and drain them immediately after use; and
(b)
Use a detergent-SANITIZER to SANITIZE and apply the detergent-sanitizer in accordance with the manufacturer's label instructions and as specified under Section 225.210(A)(15); or
(c)
Use a hot water SANITIZATION immersion step as specified under Section 225.220(C)(6)(c).
e.
A 2-compartment sink may not 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.
3.
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.
4.
Ventilation Hood Systems, Adequacy. Ventilation hood systems
and devices shall be sufficient in number and capacity to prevent
grease or condensation from collecting on walls and ceilings.
5.
Clothes Washers And Dryers.
a.
Except as specified in Subsection (A)(5)(b) of this Section, if work clothes or LINENS are laundered on the PREMISES, a mechanical clothes washer and dryer shall be provided and used.
b.
If on-PREMISES laundering is limited to wiping cloths intended to be used moist, or wiping cloths are air-dried as specified under Section 225.250(A)(2), a mechanical clothes washer and dryer need not be provided.
B.
Utensils, Temperature Measuring Devices, And Testing Devices.
1.
Utensils, Consumer Self-Service. A FOOD dispensing UTENSIL shall
be available for each container displayed at a CONSUMER self-service
unit such as a buffet or salad bar.Pf
2.
Food Temperature Measuring Devices.
a.
FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily
accessible for use in ensuring attainment and maintenance of FOOD
temperatures as specified under Division 3 of this Article.Pf
b.
A TEMPERATURE MEASURING DEVICE with a suitable small-diameter
probe that is designed to measure the temperature of thin masses shall
be provided and readily accessible to accurately measure the temperature
in thin FOODS such as MEAT patties and FISH filets.Pf
3.
Temperature Measuring Devices, Manual And Mechanical Warewashing.
a.
In manual WAREWASHING operations, a TEMPERATURE MEASURING DEVICE
shall be provided and readily accessible for frequently measuring
the washing and SANITIZING temperatures.Pf
b.
In hot water mechanical WAREWASHING operations, an irreversible
registering temperature indicator shall be provided and readily accessible
for measuring the UTENSIL surface temperature.Pf
4.
Sanitizing Solutions, Testing Devices. A test kit or other device
that accurately measures the concentration in MG/L of SANITIZING solutions
shall be provided.Pf
[Ord. No. 18-01, 2-1-2018]
A.
Location.
1.
Equipment, Clothes Washers And Dryers, And Storage Cabinets,
Contamination Prevention.
a.
Except as specified in Subsection (A)(1)(b) 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:
(1)
In locker rooms;
(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.
b.
A storage cabinet used for LINENS or SINGLE-SERVICE or SINGLE-USE
ARTICLES may be stored in a locker room.
c.
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.
Installation.
1.
Fixed Equipment, Spacing Or Sealing.
a.
EQUIPMENT that is fixed because it is not EASILY MOVABLE shall
be installed so that it is:
(1)
Spaced to allow access for cleaning along the sides,
behind, and above the EQUIPMENT;
(2)
Spaced from adjoining EQUIPMENT, walls, and ceilings
a distance of not more than one (1) millimeter or one-thirty-second-inch;
or
(3)
SEALED to adjoining EQUIPMENT or walls, if the
EQUIPMENT is exposed to spillage or seepage.
b.
COUNTER-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:
(1)
SEALED; or
(2)
Elevated on legs as specified under Section 225.200(B)(2)(d).
2.
Fixed Equipment, Elevation Or Sealing.
b.
If no part of the floor under the floor-mounted EQUIPMENT is
more than fifteen (15) centimeters (six inches) from the point of
cleaning access, the clearance space may be only ten (10) centimeters
(four inches).
c.
this Section 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.
d.
Except as specified in Subsection (B)(2)(e) of this Section, COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be elevated on legs that provide at least a ten (10) centimeter (four inch) clearance between the table and the EQUIPMENT.
e.
The clearance space between the table and COUNTER-MOUNTED EQUIPMENT
may be:
(1)
Seven and one-half centimeters (7.5) (three inches)
if the horizontal distance of the table top under the EQUIPMENT is
no more than fifty (50) centimeters (20 inches) from the point of
access for cleaning; or
(2)
Five (5) centimeters (two inches) if the horizontal
distance of the table top under the EQUIPMENT is no more than seven
and one-half (7.5) centimeters (three inches) from the point of access
for cleaning.
[Ord. No. 18-01, 2-1-2018]
A.
Equipment.
1.
Good Repair And Proper Adjustment.
b.
EQUIPMENT components such as doors, seals, hinges, fasteners,
and kick plates shall be kept intact, tight, and adjusted in accordance
with manufacturer's specifications.
c.
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.
2.
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.
3.
Microwave Ovens. Microwave ovens shall meet the safety standards
specified in 21 CFR 1030.10, Microwave ovens.
4.
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 Section 225.190(A)(3) shall be cleaned:
5.
Warewashing Machines, Manufacturers' Operating Instructions.
a.
A WAREWASHING machine and its auxiliary components shall be
operated in accordance with the machine's data plate and other
manufacturer's instructions.
b.
A WAREWASHING machine's conveyor speed or automatic cycle
times shall be maintained accurately timed in accordance with manufacturer's
specifications.
6.
Warewashing Sinks, Use Limitation.
a.
A WAREWASHING sink may not be used for handwashing as specified under Section 225.060(A)(5).
b.
If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under Section 225.210(A)(4) 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 Section 225.230 before and after using the sink to wash produce or thaw FOOD.
7.
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 Section 225.190(A)(2)(c), shall 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.Pf
8.
Warewashing Equipment, Clean Solutions. The wash, rinse, and
SANITIZE solutions shall be maintained clean.
9.
Manual Warewashing Equipment, Wash Solution Temperature. The
temperature of the wash solution in manual WAREWASHING EQUIPMENT shall
be maintained at not less than forty-three degrees Celsius (43°
C.) (110° F.) or the temperature specified on the cleaning agent
manufacturer's label instructions.Pf
10.
Mechanical Warewashing Equipment, Wash Solution Temperature.
a.
The temperature of the wash solution in spray type warewashers
that use hot water to SANITIZE may not be less than:
(1)
For a stationary rack, single temperature machine,
seventy-four degrees Celsius (74° C.) (165° F.);Pf
(2)
For a stationary rack, dual temperature machine,
sixty-six degrees Celsius (66° C.) (150° F.);Pf
(3)
For a single tank, conveyor, dual temperature machine,
seventy-one degrees Celsius (71° C.) (160° F.);Pf or
(4)
For a multitank, conveyor, multitemperature machine,
sixty-six degrees Celsius (66° C.) (150° F.).Pf
b.
The temperature of the wash solution in spray-type warewashers
that use chemicals to SANITIZE may not be less than forty-nine degrees
Celsius (49° C.) (120° F.).Pf
11.
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 be maintained at seventy-seven
degrees Celsius (77° C.) (171° F.) or above.P
12.
Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.
a.
Except as specified in Subsection (A)(12)(b) of this Section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than ninety degrees Celsius (90° C.) (194° F.), or less than:Pf
b.
The maximum temperature specified under Subsection (A)(12)(a) of this Section, does 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.
13.
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 value, shall be
within the range specified on the machine manufacturer's data
plate and may not be less than thirty-five (35) kilopascals (5 pounds
per square inch) or more than two hundred (200) kilopascals (30 pounds
per square inch).
14.
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 Section 225.230(C)(1)(c) shall meet the criteria specified under Section 225.370(D)(1), Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows:
a.
A chlorine solution shall have a minimum temperature based on
the concentration and pH of the solution as listed in the following
chart:P
|
Concentration Range
(MG/L)
|
Minimum Temperature pH 10 or less
° C. (° F.)
|
Minimum Temperature pH 8 or less
° C. (° F.)
|
|---|---|---|
|
25 — 49
|
49 (120)
|
49 (120)
|
|
50 — 99
|
38 (100)
|
24 (75)
|
|
100
|
13 (55)
|
13 (55)
|
b.
An iodine solution shall have a:
(1)
Minimum temperature of twenty degrees Celsius (20°
C.) (68° F.);P
(2)
pH of five and zero tenths (5.0) or less or a pH
no higher than the level for which the manufacturer specifies the
solution is effective;P and
(3)
Concentration between twelve and one-half (12.5)
MG/L and twenty-five (25) MG/L;P
c.
A quaternary ammonium compound solution shall:
(1)
Have a minimum temperature of twenty-four degrees
Celsius (24° C.) (75° F.);P
(2)
Have a concentration as specified under Section 225.370(D)(4) and as indicated by the manufacturer's use directions included in the labeling;P and
(3)
Be used only in water with five hundred (500) MG/L
hardness or less or in water having a hardness no greater than specified
by the EPA-registered label use instructions;P
d.
If another solution of a chemical specified under Subsection (A)(14)(a) - (c) of this Section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED;P
e.
If a chemical SANITIZER other than chlorine, iodine, or a quaternary
ammonium compound is used, it shall be applied in accordance with
the EPA-registered label use instructions;P and
f.
If a chemical SANITIZER is generated by a device located on-site at the FOOD ESTABLISHMENT it shall be used as specified in Subsection (A)(14)(a) - (d) of this Section and shall be produced by a device that:
(1)
Complies with regulation as specified in §§ 2(q)(1)
and (12) of the Federal Insecticide, Fungicide, and Rodenticide Act
(FIFRA);P
(2)
Complies with 40 CFR 152.500, Requirement for Devices
and 40 CFR 156.10, Labeling Requirements,
(3)
Displays the EPA device manufacturing facility
registration number on the device;Pf and
(4)
Is operated and maintained in accordance with manufacturer's
instructions.Pf
15.
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
be the same detergent-SANITIZER that is used in the washing step.
16.
Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined
by using a test kit or other device.Pf
B.
Utensils And Temperature And Pressure Measuring Devices.
1.
Good Repair And Calibration.
b.
FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance
with manufacturer's specifications as necessary to ensure their
accuracy.Pf
c.
Ambient air temperature, water pressure, and water TEMPERATURE
MEASURING DEVICES shall be maintained in good repair and be accurate
within the intended range of use.
2.
Single-Service And Single-Use Articles, Required Use. A FOOD ESTABLISHMENT without facilities specified under Section 225.220 and Section 225.230 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 CONSUMERS.P
4.
Shells, Use Limitation. Mollusk and crustacea shells may not
be used more than once as serving containers.
[Ord. No. 18-01, 2-1-2018]
A.
Objective.
1.
Equipment, Food-Contact Surfaces, Non-Food-Contact Surfaces,
And Utensils.
a.
Equipment FOOD-CONTACT SURFACES and UTENSILS shall be clean
to sight and touch.Pf
b.
The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall
be kept free of encrusted grease deposits and other soil accumulations.
c.
NON-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of
an accumulation of dust, dirt, FOOD residue, and other debris.
B.
Frequency.
1.
Equipment Food-Contact Surfaces And Utensils.
a.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(1)
Except as specified in Subsection (B)(1)(b) of this Section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, PORK, or POULTRY;P
(2)
Each time there is a change from working with raw
FOODS to working with READY-TO-EAT FOODS;P
(3)
Between uses with raw fruits and vegetables and
with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;P
(4)
Before using or storing a FOOD TEMPERATURE MEASURING
DEVICE;P and
(5)
At any time during the operation when contamination
may have occurred.P
b.
Subsection (B)(1)(a)(1) of this Section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different types of raw MEAT and POULTRY each requiring a higher cooking temperature as specified under Section 225.120(A)(1) than the previous type.
c.
Except as specified in Subsection (B)(1)(d) of this Section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every four (4) hours.P
d.
Surfaces of UTENSILS and EQUIPMENT contacting TIME/TEMPERATURE
CONTROL FOR SAFETY FOOD may be cleaned less frequently than every
four (4) hours if:
(1)
In storage, containers of TIME/TEMPERATURE CONTROL
FOR SAFETY FOOD and their contents are maintained at temperatures
specified under Division 3 of this Article and the containers are
cleaned when they are empty;
(2)
UTENSILS and EQUIPMENT are used to prepare FOOD
in a refrigerated room or area that is maintained at one (1) of the
temperatures in the following chart, and:
(a)
The UTENSILS and equipment are cleaned at the frequency
in the following chart that corresponds to the temperature; and
|
Temperature
|
Cleaning Frequency
|
|---|---|
|
5.0° C. (41° F.) or less
|
24 hours
|
|
>5.0° C. — 7.2° C.
(>41° F. — 45° F.)
|
20 hours
|
|
>7.2° C. — 10.0° C.
(>45° F. — 50° F.)
|
16 hours
|
|
>10.0° C. — 12.8° C.
(>50° F. — 55° F.)
|
10 hours
|
(b)
The cleaning frequency based on the ambient temperature
of the refrigerated room or area is documented in the FOOD ESTABLISHMENT.
(3)
Containers in serving situations such as salad
bars, delis, and cafeteria lines hold READY-TO-EAT TIME/TEMPERATURE
CONTROL FOR SAFETY FOOD that is maintained at the temperatures specified
under Division 3 of this Article, are intermittently combined with
additional supplies of the same FOOD that is at the required temperature,
and the containers are cleaned at least every twenty-four (24) hours;
(4)
TEMPERATURE MEASURING DEVICES are maintained in
contact with FOOD, such as when left in a container of deli FOOD or
in a roast, held at temperatures specified under Division 3 of this
Article;
(5)
EQUIPMENT is used for storage of PACKAGED or unPACKAGED
FOOD such as a reach-in refrigerator and the EQUIPMENT is cleaned
at a frequency necessary to preclude accumulation of soil residues;
(6)
The cleaning schedule is APPROVED based on consideration
of:
(a)
Characteristics of the EQUIPMENT and its use;
(b)
The type of FOOD involved;
(c)
The amount of FOOD residue accumulation; and
(d)
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; or
(7)
In-use UTENSILS are intermittently stored in a
container of water in which the water is maintained at fifty-seven
degrees Celsius (57° C.) (135° F.) or more and the UTENSILS
and container are cleaned at least every twenty-four (24) hours or
at a frequency necessary to preclude accumulation of soil residues.
e.
Except when dry cleaning methods are used as specified under Section 225.220(C)(1), surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned:
(1)
At any time when contamination may have occurred;
(2)
At least every twenty-four (24) hours for iced
tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops,
or ladles;
(3)
Before restocking consumer self-service EQUIPMENT
and UTENSILS such as condiment dispensers and display containers;
and
(4)
In EQUIPMENT such as ice bins and BEVERAGE dispensing
nozzles and enclosed components of EQUIPMENT such as ice makers, cooking
oil storage tanks and distribution lines, BEVERAGE and syrup dispensing
lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
2.
Cooking And Baking Equipment.
a.
The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every twenty-four (24) hours. this Section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Section 225.220(B)(1)(d)(6).
b.
The cavities and door seals of microwave ovens shall be cleaned
at least every twenty-four (24) hours by using the manufacturer's
recommended cleaning procedure.
3.
Non-Food-Contact Surfaces. Non-FOOD-CONTACT SURFACES of EQUIPMENT
shall be cleaned at a frequency necessary to preclude accumulation
of soil residues.
C.
Methods.
1.
Dry Cleaning.
a.
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 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD.
b.
Cleaning EQUIPMENT used in dry cleaning FOOD-CONTACT SURFACES
may not be used for any other purpose.
2.
Precleaning.
4.
Wet Cleaning.
a.
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; high-pressure sprays; or ultrasonic
devices.
b.
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.
5.
Washing, Procedures For 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 Section 225.190(A)(2)(c) in accordance with the following procedures:
a.
EQUIPMENT shall be disassembled as necessary to allow access
of the detergent solution to all parts;
b.
EQUIPMENT components and UTENSILS shall be scrapped or rough
cleaned to remove FOOD particle accumulation; and
c.
EQUIPMENT and UTENSILS shall be washed as specified under Section 225.220(C)(4)(a).
6.
Rinsing Procedures. 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 (1) of the following procedures:
a.
Use of a distinct, separate water rinse after washing and before
SANITIZING if using:
(1)
A 3-compartment sink;
(2)
Alternative manual WAREWASHING EQUIPMENT equivalent to a 3-compartment sink as specified in Section 225.190(A)(2)(c); or
(3)
A three-step washing, rinsing, and SANITIZING procedure
in a WAREWASHING system for CIP EQUIPMENT;
b.
Use of a detergent-SANITIZER as specified under Section 225.210(A)(15) if using:
(1)
Alternative WAREWASHING EQUIPMENT as specified in Section 225.190(A)(2)(c) that is APPROVED for use with a detergent-SANITIZER; or
(2)
A warewashing system for CIP EQUIPMENT;
c.
Use of a non-distinct water rinse that is integrated in the
hot water SANITIZATION immersion step of a 2-compartment sink operation;
d.
If using a WAREWASHING machine that does not recycle the SANITIZING solution as specified under Subsection (C)(6)(e) of this Section, or alternative manual WAREWASHING EQUIPMENT such as sprayers, use of a non-distinct water rinse that is:
e.
If using a WAREWASHING machine that recycles the SANITIZING
solution for use in the next wash cycle, use of a non-distinct water
rinse that is integrated in the application of the SANITIZING solution.
[Ord. No. 18-01, 2-1-2018]
A.
Objective.
1.
Food-Contact Surfaces And Utensils. EQUIPMENT FOOD-CONTACT SURFACES
and UTENSILS shall be SANITIZED.
B.
Frequency.
1.
Before Use After Cleaning. UTENSILS and FOOD-CONTACT SURFACES
of EQUIPMENT shall be SANITIZED before use after cleaning.P
C.
Methods.
1.
Hot Water And Chemical. After being cleaned, EQUIPMENT FOOD-CONTACT
SURFACES and UTENSILS shall be SANITIZED in:
a.
Hot water manual operations by immersion for at least thirty (30) seconds and as specified under Section 225.210(A)(11);P
b.
Hot water mechanical operations by being cycled through equipment
that is set up as specified under Sections 225.210(A)(5), 225.210(A)(12),
and 225.210(A)(13) and achieving a UTENSIL surface temperature of
seventy-one degrees Celsius (71° C.) (160° F.) as measured
by an irreversible registering temperature indicator;P or
c.
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 Section 225.210(A)(14). Contact times shall be consistent with those on EPA-registered label use instructions by providing:
(1)
Except as specified under Subsection (C)(1)(c)(2) of this Section, a contact time of at least ten (10) seconds for a chlorine solution specified under Section 225.210(A)(14)(a);P
(2)
A contact time of at least seven (7) seconds for
a chlorine solution of fifty (50) milligram per liter that has a pH
of ten (10) or less and a temperature of at least thirty-eight degrees
Celsius (38° C.) (100° F.) or a pH of eight (8) or less and
a temperature of at least twenty-four degrees Celsius (24° C.)
(75° F.);P
(3)
A contact time of at least thirty (30) seconds
for other chemical SANITIZING solutions;P or
(4)
A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields SANITIZATION as defined in Section 225.030(B).P
[Ord. No. 18-01, 2-1-2018]
A.
Objective.
1.
Clean Linens. Clean LINENS shall be free from food residues
and other soiling matter.
B.
Frequency.
1.
Specifications.
a.
LINENS that do not come in direct contact with food shall be
laundered between operations if they become wet, sticky, or visibly
soiled.
b.
Cloth gloves used as specified in Section 225.110(D)(5)(d) shall be laundered before being used with a different type of raw animal FOOD such as beef, FISH, lamb, pork or POULTRY.
c.
Linens that are used as specified under Section 225.110(D)(3) and cloth napkins shall be laundered between each use.
d.
Wet wiping cloths shall be laundered daily.
e.
Dry wiping cloths shall be laundered as necessary to prevent
contamination of FOOD and clean serving UTENSILS.
C.
Methods.
1.
Storage Of Soiled Linens. Soiled linens shall be kept in clean,
non-absorbent 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.
2.
Mechanical Washing.
a.
Except as specified in Subsection (C)(2)(b) of this Section, linens shall be mechanically washed.
b.
In FOOD ESTABLISHMENTS in which only wiping cloths are laundered as specified in Section 225.190(A)(5)(b), the wiping cloths may be laundered in a mechanical washer, sink designated only for laundering wiping cloths, or a WAREWASHING or FOOD preparation sink that is cleaned as specified under Section 225.210(A)(4).
3.
Use Of Laundry Facilities.
a.
Except as specified in Subsection (C)(3)(b) 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.
b.
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.
[Ord. No. 18-01, 2-1-2018]
A.
Drying.
1.
Equipment And Utensils, Air-Drying Required. After cleaning
and SANITIZING, EQUIPMENT and UTENSILS:
a.
Shall be air-dried or used after adequate draining as specified
in the first paragraph of 40 CFR 180.940, Tolerance exemptions for
active and inert ingredients for use in antimicrobial formulations
(food-contact surface SANITIZING solutions), before contact with FOOD;
and
b.
May not be cloth dried except that UTENSILS that have been air-dried
may be polished with cloths that are maintained clean and dry.
2.
Wiping Cloths, Air-Drying Locations. Wiping cloths laundered in a FOOD ESTABLISHMENT that does not have a mechanical clothes dryer as specified in Section 225.190(A)(5)(b) shall be air-dried in a location and in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES and the wiping cloths. This Section does not apply if wiping cloths are stored after laundering in a SANITIZING solution as specified under Section 225.210(A)(14).
B.
Lubricating And Reassembling.
1.
Food-Contact Surfaces. Lubricants as specified under Section 225.370(E)(1) shall be applied to FOOD-CONTACT SURFACES that require lubrication in a manner that does not contaminate FOOD-CONTACT SURFACES.
2.
Equipment. EQUIPMENT shall be reassembled so that FOOD-CONTACT
SURFACES are not contaminated.
C.
Storing.
1.
Equipment, Utensils, Linens, And Single-Service And Single-Use
Articles.
a.
Except as specified in Subsection (C)(1)(d) of this Section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
c.
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Subsection (C)(1)(a) 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.
d.
Items that are kept in closed PACKAGES may be stored less than fifteen centimeters (15 cm) (six inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under Section 225.180(D)(22).
2.
Prohibitions.
a.
Except as specified in Subsection (C)(2)(b) of this Section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored:
(1)
In locker rooms;
(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.
b.
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.
D.
Preventing Contamination.
1.
Kitchenware And Tableware.
a.
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.
b.
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.
2.
Soiled And Clean Tableware. Soiled TABLEWARE shall be removed
from CONSUMER eating and drinking areas and handled so that clean
TABLEWARE is not contaminated.
3.
4.
Rinsing Equipment And Utensils After Cleaning And Sanitizing.
After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not
be rinsed before air drying or use unless:
a.
The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Section 225.180(D) and Section 225.210(A); and
b.
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.
