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and new equipment acquired after the effective date of this rule shall meet the requirements of this rule. <br />(3) Installation and location of equipment – Equipment shall be so installed as to facilitate the cleaning thereof and of all <br />adjacent areas with the equipment in place, unless the equipment is easily movable. Equipment placed on tables or counters, but <br />not sealed thereto and is not easily movable, shall be mounted on legs or feet at least 4 inches high. Floor mounted equipment, <br />unless easily movable, shall be installed on raised platforms of concrete or other smooth masonry in such manner as to prevent <br />liquids or debris from seeping or settling underneath, between or behind in spaces not fully open for cleaning and inspection; or <br />shall be elevated on legs or feet at least 6 inches above the floor. Such equipment shall be installed flush to the wall with the space <br />sealed; or a sufficient, unobstructed space from the rear wall to the back of the equipment shall be provided to permit cleaning. The <br />space between adjoining units or between the side of a unit and the adjacent wall shall be sealed unless there is sufficient space to <br />allow for ready and thorough cleaning between, behind and beside all such equipment. Aisles or working spaces between <br />equipment and walls shall be of sufficient width and unimpeded so that employees can readily perform their duties without <br />contamination of food or food-contact surfaces from clothing or unnecessary personal contact. All easily movable storage <br />equipment such as pallets, racks and dollies shall be positioned to provide accessibility to working areas. Equipment intended for <br />connection to the water supply or sewer system shall be installed in accordance with provisions of the applicable plumbing <br />authority and shall be protected from back siphonage or backflow by use of approved air gaps, vacuum breakers or backflow <br />preventers. <br />(a) Waste piping from all refrigerators shall discharge indirectly into a floor sink, floor drain or receptor approved by the <br />plumbing authority. <br />(b) Drains in walk-in refrigerator floors shall be installed by indirect waste connections and such drains shall discharge into a <br />floor drain located outside the walk-in refrigerator. <br />(4) Cleanliness of equipment and utensils. <br />(a) All tableware, kitchenware and food-contact surfaces of equipment, exclusive of cooking surfaces of equipment and pots <br />and pans that are not used to hold or store food and are used solely for cooking purposes, shall be thoroughly cleaned and sanitized <br />after each use. Food-contact surfaces of grills, griddles and similar cooking devices and the cavities and door seals of microwave <br />ovens shall be cleaned at least once a day; except that this shall not apply to hot oil cooking equipment and hot oil filtering <br />systems. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated <br />soil. All multi-use utensils and food-contact surfaces of equipment used in the preparation or storage of potentially hazardous food <br />shall be thoroughly cleaned and sanitized prior to each such use. Where equipment and multi-use utensils are used for preparation <br />of potentially hazardous foods on a continuous or production line basis, food-contact surfaces of such equipment and utensils shall <br />be cleaned and sanitized at scheduled intervals throughout the day using a schedule approved by the department, based on food <br />temperature, type of food and amount of food particle accumulation. Non-food-contact surfaces of equipment shall be cleaned at <br />such intervals as necessary to keep them free of dust, dirt, food particles and otherwise in a clean and sanitary condition. After <br />cleaning and until use, all food-contact surfaces of equipment and multi-use utensils shall be stored and handled in a manner that <br />protects those surfaces from manual contact, splash, dust, dirt, insects and other contaminants. <br />(b) All single-service articles shall be stored, handled and dispensed in a sanitary manner and shall be used only once. Food <br />service establishments which do not have adequate and effective facilities for cleaning and sanitizing multi-use utensils shall use <br />single-service articles only. <br />(c) Detergents, cleaning components and abrasives shall be thoroughly rinsed off food-contact surfaces. <br />(d) Cloths used for wiping occasional food spills on tableware, such as plates or bowls being served to the consumer, shall be <br />clean, dry and used for no other purpose. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact <br />surfaces of equipment shall be clean and rinsed immediately prior to use and frequently during use in a sanitizing solution and <br />used for no other purpose. Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, <br />dining table tops and shelves shall be clean and rinsed in a sanitizing solution and used for no other purpose. If multi-use <br />disposable towels are used in place of wiping cloths or sponges, the towels shall be discarded at least on a daily basis. <br />(5) Methods of washing and sanitizing – Prior to washing, all equipment and multi-use utensils shall be preflushed or <br />prescraped and, when necessary, presoaked to remove gross food particles and soil. Effective concentrations of suitable detergent <br />shall be used in both manual and mechanical dishwashing. <br />(a) Manual – For manual washing, rinsing and sanitizing of utensils and equipment, sinks, drainboards and dishtables shall be <br />cleaned prior to use. Equipment and multi-use utensils shall be thoroughly washed in the first compartment in a hot detergent <br />solution which is kept reasonably clean, and then shall be rinsed free of such solution in the second compartment. All multi-use <br />eating and drinking utensils and, as described in paragraph (4)(a) of this section, the food-contact surfaces of all other equipment <br />and multi-use utensils shall be sanitized in the third compartment by one of the following methods: <br />1. Immersion for a period of at least one-half minute in clean, hot water at a temperature of 170 degrees Fahrenheit or above; <br />2. Immersion for a period of at least 1 minute in a clean sanitizing solution containing: <br />a. A minimum of 50 parts per million of available chlorine at a temperature not less than 75 degrees Fahrenheit; or