A.Â
Utensils and show and display cases or windows, counters,
shelves, tables, chairs, refrigerating equipment, sinks and other equipment
or utensils shall be so constructed as to be cleaned easily, be durable and
shall be kept in good repair.
B.Â
Food contact surfaces of the equipment and utensils shall
be easily accessible for cleaning, nontoxic, corrosion resistant and relatively
nonabsorbent.
C.Â
Equipment shall be designed, installed and operated in
accordance with the criteria set forth by the National Sanitation Foundation,
Automatic Merchandising Health Industry Council, Baking Industry Sanitation
Standards Committee and the Committee for 3-A Sanitary Standards or Dairy
Equipment or other nationally recognized testing laboratory or agency.
D.Â
Utensils containing or plated with cadmium, lead or zinc
may not be used, although solder containing lead may be used for jointing.
E.Â
Glassware, china, crockery, pottery and utensils or equipment
of a similar character or coating shall be free from breaks, cracks and chipped
places.
Equipment shall be so installed and maintained as to facilitate the
cleaning thereof and of all adjacent areas.
Single-service articles shall be made from nontoxic materials and shall
have been manufactured, packaged, transported, stored and handled in a sanitary
manner, and shall be used only once.
