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be corrosion resistant and nonabsorbent; and shall be smooth, easily cleanable and durable under conditions of normal use. Single-
<br />service articles shall be made from clean, sanitary, safe materials. Ice buckets, other containers, and scoops, shall be of a smooth,
<br />impervious material and designed to facilitate cleaning. Equipment, utensils and single-service articles shall not impart odors,
<br />color or taste nor contribute to the contamination of food.
<br />(b) If solder is used, it shall comply with the standards of the 1997 Standard Plumbing Code. It shall not exceed .2% lead.
<br />(c) Pewter or enamel may not be used as a food-contact surface. Galvanized metal may not be used for moist or acidic foods
<br />and beverages.
<br />(d) Hard maple or equivalently nonabsorbent material may be used for cutting blocks, cutting boards, salad bowls, baker’s
<br />tables or rolling pins. Wood may be used for single-service articles, such as chopsticks, stirrers or ice cream spoons. Under other
<br />circumstances, the use of wood as food-contact surfaces is prohibited, unless specifically approved by the department, using the
<br />criteria listed in subsection 64E-11.006(2), F.A.C.
<br />(e) Safe plastic or safe rubber-like materials that are resistant under normal conditions of use to scratching, scoring,
<br />decomposition, crazing, chipping and distortion, that are of sufficient weight and thickness to permit cleaning and sanitizing by
<br />normal dishwashing methods are permitted for repeated use.
<br />(f) Mollusk and crustacea shells may be used only once as a serving container. Further reuse of such shells for food service is
<br />prohibited.
<br />(g) Cutting surfaces that come into contact with food such as cutting blocks and boards that are subject to scratching and
<br />scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being
<br />resurfaced.
<br />(h) Equipment containing bearings and gears requiring non-food grade lubricants shall be designed and constructed so that the
<br />lubricant cannot leak, drip or be forced into food or onto food-contact surfaces. Only food grade lubricants shall be used on
<br />equipment designed to receive lubrication of bearings and gears on or within food-contact surfaces.
<br />(i) Tubing conveying beverages or beverage ingredients to dispensing heads may be in contact with stored ice provided that
<br />such tubing is fabricated from safe materials, is grommeted at entry and exit points to preclude moisture from condensation from
<br />entering the ice machine or the ice storage bin, and is kept clean. Drainage or drainage tubes from dispensing units shall not pass
<br />through the ice machine or the ice storage bin.
<br />(j) Food-contact surfaces shall be easily cleanable, smooth and free of breaks, open seams, cracks, chips, pits, and similar
<br />imperfections, and free of difficult to clean internal corners and crevices. Cast iron may be used as a food-contact surface only if
<br />the surface is heated, such as in grills, griddle tops and skillets. Threads shall be designed to facilitate cleaning; ordinary “V” type
<br />threads are prohibited in food-contact surfaces, except that in equipment such as ice makers or hot oil cooking equipment and hot
<br />oil filtering systems, such threads shall be minimized.
<br />(k) Unless designed for in-place cleaning, food-contact surfaces shall be accessible for cleaning and inspection:
<br />1. Without being disassembled; or
<br />2. By disassembling without the use of tools; or
<br />3. By easy disassembling with the use of only simple tools such as a mallet, a screwdriver or an open-end wrench kept
<br />available near the equipment.
<br />(l) Equipment intended for in-place cleaning shall be so designed and fabricated that:
<br />1. Cleaning and sanitizing solutions can be circulated throughout a fixed system using an effective cleaning and sanitizing
<br />regimen; and
<br />2. Cleaning and sanitizing solutions will contact all interior food-contact surfaces; and
<br />3. The system is self-draining or capable of being completely evacuated.
<br />(m) Fixed equipment designed and fabricated to be cleaned and sanitized by pressure spray methods shall have sealed
<br />electrical wiring, switches and connections.
<br />(n) Sinks and drain boards shall be self-draining.
<br />(o) Indicating thermometers required for immersion into food or cooking media shall be of metal stem type construction, with
<br />a digital or numerical scale and accurate to plus or minus 3 degrees Fahrenheit.
<br />(p) Non-food-contact surfaces of equipment which are exposed to splash or food debris or which otherwise requires frequent
<br />cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections or crevices, readily
<br />accessible for cleaning and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
<br />(q) Ventilation hoods and devices shall be designed to prevent grease or condensation from collecting on walls and ceilings
<br />and from dripping into food or onto food-contact surfaces. Filters or other grease extracting equipment, if used, shall be readily
<br />removable for cleaning and replacement if not designed to be cleaned in place.
<br />(r) Equipment that was installed in a food service establishment prior to the effective date of this rule that does not fully meet
<br />all of the design and fabrication requirements of this section, shall be deemed acceptable in that establishment if it is in good
<br />repair, capable of being maintained in a sanitary condition and the food-contact surfaces are non-toxic. Replacement equipment
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