Kitchenware and food contact surfaces of equipment used
in the preparation or serving of food or drink and multiuse food storage utensils,
exclusive of cooking surfaces of equipment, shall be thoroughly cleaned after
each use. Cooking surfaces of equipment shall be cleaned at least once a day.
Utensils and food contact surfaces of equipment used
in the preparation or storage of potentially hazardous food shall be thoroughly
cleaned, rinsed and sanitized prior to use, except that food contact surfaces
of equipment or utensils which will be heated in the baking or cooking process
of food preparation to above 140º F. are not required to be sanitized
prior to usage. Surfaces of equipment which do not come into contact with
food shall be cleaned at such intervals as to keep them in a clean and sanitary
condition. After cleaning and until use, food contact surfaces of equipment
and utensils shall be so stored and handled as to be protected from contamination.
If manual dishwashing is employed, equipment and utensils
shall be thoroughly washed in a warm detergent solution which is kept reasonably
clean, and then shall be rinsed free of such solution. Eating and drinking
utensils and, if required, the food contact surfaces of other equipment and
utensils, shall be sanitized by one of the following methods:
Immersion for at least 1/2 minute in clean hot water
at a temperature of a least 170º F. Thermometers accurate to -3º
F. shall be provided convenient to the sink to permit frequent checks of the
water temperature.
Any other chemical sanitizing agent which has been demonstrated
to the satisfaction of the Department of Agriculture to be effective and nontoxic
under use conditions and for which a suitable field test is available. The
sanitizing agents, in use solutions, shall provide the equivalent bactericidal
effect of a solution containing at least 50 ppm of available chlorine at a
temperature not less than 75º F.
By spraying or swabbing with a chemical sanitizing solution
of at least twice the minimum strength required for the particular sanitizing
solution when used for immersion sanitization.
Public eating or drinking places shall conduct manual
washing and sanitization of utensils only in three-compartment sinks, with
the following exceptions and conditions:
Licensing jurisdictions in which greater than 50% of
the establishments are employing manual means of washing and sanitization
of utensils and equipment do not have three-compartment sinks shall submit
for approval to the Public Health Officer a plan for the orderly transition
to effect compliance with the provisions of this subsection.
In establishments where the only utensils 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 licensor for such purpose.
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 each compartment of the sinks shall be
supplied with hot and cold running water.
If 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 three-compartment
sink. Cleaning wastes may not be emptied into sinks used for the preparation
of food or the cleaning and sanitizing of utensils.
If hot water is used as the sanitizing agent in manual
operations, dish baskets shall be designed to permit complete immersion of
the utensils and equipment components being sanitized therein. The sink compartment
used for the sanitization process shall be equipped with heating facilities
which are capable of maintaining the temperature of the water at not less
than 170º F.
Dishwashing machines, including prewashing units, shall
be designed, constructed, installed, maintained and operated so as to comply
with the following criteria, if applicable:
When chemicals are relied upon for sanitization, they
shall be of a class or type approved by the Department of Agriculture and
shall be applied in a concentration and a period of time to provide effective
bactericidal treatment of the equipment and utensils.
An easily readable thermometer shall be provided in each
tank of the dishwashing machine which will indicate to an accuracy of -3º
F. the temperature of the water or solution therein. In addition, a thermometer
of equal accuracy shall be provided which will indicate the temperature of
the final rinse as it enters the manifold. Thermometers shall be so placed
as to be easily read by the operator, and so located as not to be exposed
to breakage.
The flow pressure of the final rinse water may not be
less than 15 pounds per square inch or more than 25 pounds per square inch
in the line at the machine.
Appropriate connections shall be provided to enable the
testing of the temperature and pressure of the final rinse water, and plumbing
connections shall be located immediately adjacent to the supply side of the
valve control in the line carrying the final rinse water to the dishwashing
machine.
Other types of machines, devices or facilities and procedures
may be approved by the Department of Agriculture for cleaning or sanitizing
equipment and utensils if it can be readily established that the machine,
device or facilities and procedure will routinely render equipment and utensils
clean to sight and touch and provide effective bactericidal treatment.
Public eating or drinking places which do not have adequate and effective
facilities for cleaning and sanitizing utensils shall use single-service articles
which may be used only once.
Spoons, dippers, scoops and other utensils used in serving
and packaging ice cream and allied products shall be cleansed thoroughly with
hot water and soap at least once each day immediately following the day's
operation. During the period when they may be used, the utensils shall be
kept in running water, if practicable. Otherwise, the water shall be changed
frequently enough to keep it clean.
Dispensing scoops, spoons and dippers used in serving
frozen desserts shall be stored, between uses, either in an approved running-water
dipper well or in a manner approved by the Department of Agriculture.