Laserfiche WebLink
soil. Food-contact surfaces of all equipment and utensils must be protected from contamination at all times, including while being <br />transported from the commissary to the vending location. <br />(4) Single-service articles – All single-service containers which receive food or beverage from machines dispensing products <br />in bulk shall be purchased in sanitary cartons or packages which protect the containers from contamination, shall be stored in a <br />clean dry place in the original carton or package until introduced into the container magazine or dispenser of the vending machine, <br />and shall be handled in a sanitary manner. Single-service containers stored within the vending machine shall be protected from <br />manual contact, leakage, dust, insects, rodents and other contamination. <br />(5) Equipment location – Vending machines, ovens and other equipment shall be located in a room, area or space which can <br />be maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources. Each <br />machine shall be so located that the space around and under the machine can be readily cleaned and so that insect and rodent <br />harborage is not created. The immediate area shall be well lighted and ventilated. The floor area upon which vending machines are <br />placed shall be of such construction as to be easily cleaned and shall be kept clean and in good repair. Adequate handwashing <br />facilities, including hot and cold running water, soap and individual towels shall be convenient to machine locations where <br />employees service bulk food machines. <br />(6) Exterior construction and maintenance – The exterior construction of vending machines shall be such as to facilitate <br />cleaning and to prevent the entrance of insects and rodents and shall be kept clean. Door and panel access openings to product and <br />container storage spaces shall be tight fitting and, if necessary, gasketed to minimize the entrance of dust, moisture, insects and <br />rodents. Necessary ventilation openings into vending machines shall be effectively screened. Water, gas, electrical or other service <br />connections through an exterior machine wall shall be sealed. Utility connections shall be made in such a manner that unauthorized <br />or unintentional disconnections will be discouraged. In all vending machines in which the condenser unit is an integral part of the <br />machine, such unit when located below the food and container storage space, shall be separated from such space by a dust proof <br />barrier, and when located above, shall be sealed from such space. In order to prevent seepage underneath the machine and to <br />promote cleaning, free standing vending machines shall have one or more of these elevation or movability features: <br />(a) Be light enough to be manually moved with ease by one person; or <br />(b) Be elevated on legs or extended sidewalls to afford, with or without kickplates, an unobstructed vertical space of at least 6 <br />inches under the machine; or <br />(c) Mounted on rollers or casters which permit easy movement; or <br />(d) Be sealed to the floor. <br />(e) Counter type machines shall be: <br />1. Sealed to the counter; or <br />2. Mounted on 4 inch legs or the equivalent; or <br />3. Easily moved for cleaning with service connections in place. <br />(7) Interior construction and maintenance. <br />(a) All interior surfaces and component parts of vending machines shall be so designed and constructed as to permit easy <br />cleaning and shall be kept clean. <br />(b) All food-contact surfaces of vending machines shall be smooth, in good repair and free of breaks, corrosion, open seams, <br />cracks and chipped places. The design of such surfaces shall be such as to preclude routine contact between food and V-type <br />threaded surfaces except that in equipment where such contact is unavoidable, such as ice makers, such threads shall be <br />minimized. All joints and welds in food-contact surfaces shall be smooth; and all internal angles and corners of such surfaces shall <br />be rounded to facilitate cleaning. If solder is used, it shall be composed of safe materials and be corrosion resistant. All food- <br />contact surfaces of vending machines, including containers, pipes, valves and fittings shall be constructed of non-toxic, corrosion <br />resistant and nonabsorbent materials and shall be kept clean. All containers, valves, fittings, chutes and faucets which are in <br />contact with food shall be easily disassembled and when disassembled, all surfaces shall be visible for inspection and cleaning. In <br />machines of such design that product contact pipes or tubing are not readily removable, in-place cleaning of such pipes and pipe <br />fittings may be permitted; provided: <br />1. They are so arranged that cleaning and bactericidal solutions can be circulated throughout the fixed system. <br />2. Such solutions will contact all interior surfaces. <br />3. The system is self-draining or otherwise capable of being completely evacuated. <br />4. The cleaning procedures result in thorough cleaning of the equipment. <br />(c) The openings into all nonpressurized containers used for the storage of vendable foods and ingredients including water <br />shall be provided with covers which prevent contamination from reaching the interior of the containers. Such covers shall be <br />designed to provide a flange which overlaps the opening and shall be sloped to provide drainage from the cover surface wherever <br />the collection of condensation, moisture or splash is possible. Concave covers or cover areas are prohibited. Any port opening <br />through the cover shall be flanged upward at least three sixteenth inch and shall be provided with an overlapping cover flanged <br />downward. Condensation or drip deflecting aprons shall be provided on all piping, thermometers, equipment, rotary shafts and