A.
Utensils and food contact surfaces of equipment, exclusive
of cooking surfaces of equipment, shall be thoroughly cleaned after each use.
B.
Cooking surfaces of equipment shall be cleaned at least
once a day.
C.
Utensils and food contact surfaces of equipment used
in the preparation, handling or storage or potentially hazardous food shall
be thoroughly cleaned, rinsed and sanitized prior to use. However, food contact
surfaces of equipment or utensils which will be heated in the baking or cooking
process of food preparation to above 140º F. need not be sanitized prior
to usage.
D.
Nonfood contact surfaces of equipment shall be cleaned
to keep them in a clean and sanitary condition.
E.
After cleaning and utensil use, food contact surfaces
of equipment and utensils shall be stored and handled to protect them from
contamination.
A.
In those establishments where the only items to be washed
are limited to spatulas, tongs and similar devices, and when the only equipment
to be cleaned is stationary and does not require disassembly for proper cleaning,
a one-compartment sink may be approved by the Public Health Officer for washing
and sanitizing purposes.
B.
At least a two-compartment sink shall be provided and
used for washing utensils and equipment which does not require sanitization.
C.
Sinks used for manual washing and sanitizing operations
shall be of adequate length, width and depth to permit the complete immersion
of the equipment and utensils, and compartments of the sinks shall be supplied
with hot and cold running water. If the Public Health Officer deems it impractical
to meet this requirement for large utensils or equipment, a smaller sink may
be approved.
Where there is a need for a slop sink or device to discard liquid waste,
the sink or device shall be provided in addition to the equipment and utensil
washing sinks.
