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other functional parts extending into the container, unless a watertight joint is provided. Such aprons shall be considered as
<br />satisfactory covers for those openings which are in continuous use. Gaskets, if used, shall be of a material which is nontoxic, stable
<br />and nonabsorbent and shall have a smooth surface. All gasket retaining grooves shall be easily cleanable.
<br />(d) The delivery tube or chute and orifice of all bulk food vending machines shall be protected from normal manual contact,
<br />dust, insects, rodents and other contamination. Design shall be such as to divert condensation or other moisture from the normal
<br />filling position of the container receiving the food or beverage. The vending stage of such machines shall be provided with a tight
<br />fitting, self-closing door or cover which is kept closed, except when food is being removed.
<br />(e) The food storage compartment and other compartments in refrigerated vending machines which are subject to
<br />condensation or cooling water retention shall be so constructed as to be self-draining or shall be provided with a drain outlet which
<br />permits complete draining of the compartment. In vending machines designed to store cartoned beverages, diversion devices and
<br />retention pans or drains for leakage shall be provided. All such drains, devices and retention pans shall be easily cleanable.
<br />(f) Opening devices which come into contact with the food or the food-contact surface of the containers shall be constructed of
<br />smooth, nontoxic, corrosion resistant and nonabsorbent materials. Unless the opening device is of a single-service type, it shall be
<br />readily removable for cleaning and shall be kept clean. Parts of multi-use opening devices which come into contact with the food
<br />or food-contact surface of containers shall be protected from manual contact, dust, insects, rodents and other contamination and
<br />such parts shall be readily removable for cleaning and shall be kept clean.
<br />(8) Water supply.
<br />(a) Water used in vending machines shall be from an approved source that complies with Chapters 62-550 and 62-555, F.A.C.,
<br />shall be piped into the machine under pressure and all connections and fittings shall be installed in accordance with provisions of
<br />the applicable plumbing authority.
<br />(b) If used, water filters or other water conditioning devices shall be of a type which may be disassembled for periodic
<br />cleaning or replacement of the active element. Replacement elements shall be handled in a sanitary manner.
<br />(9) Waste disposal.
<br />(a) All trash and other waste material shall be removed from machine locations frequently to prevent nuisance conditions and
<br />shall be disposed of in accordance with provisions of Chapter 62-701, F.A.C.
<br />(b) Self-closing, leak proof, easily cleanable, plainly designated waste containers of adequate capacity shall be provided at
<br />each machine location for the deposit of food scraps, food wrappings, cups, cartons and other discarded single-service articles.
<br />Plastic bags or wet strength paper bags may be used to line the receptacles. Soiled waste receptacles shall be cleaned at a
<br />frequency to prevent insect and rodent attraction. Such waste containers shall not be located within the machine; provided, that
<br />those machines dispensing only packaged products with crown closures may have a closure receptacle located within the machine.
<br />Waste receptacles shall not be located under counters or otherwise enclosed in a manner that will create a nuisance or prevent
<br />space around and under the counter or enclosure from being easily cleaned and maintained. Suitable racks or cases shall be
<br />provided for bottles and other returnable multi-use containers.
<br />(c) Containers shall be provided within all machines dispensing liquid food in bulk for the collection of drip, spillage,
<br />overflow or other internal wastes. An automatic shut-off device shall be provided which will place the vending machine out of
<br />operation before the waste pail overflows, and prevent water or liquid product from continuously running (jack-potting) in the
<br />event of the failure of any single control, high level control, or other flow control device in the liquid product or water system.
<br />Containers or surfaces on which such wastes may accumulate shall be readily removable for cleaning, shall be easily cleanable and
<br />shall be corrosion resistant. If liquid wastes from drip, spillage or overflow, which originate within the machine are discharged into
<br />a sewerage system, the connection to the sewer shall be through an air gap.
<br />(10) Delivery of foods, equipment and supplies – Food, single-service containers and food-contact surfaces of equipment,
<br />containers and devices shall be protected from the elements, dirt, dust, insects, rodents and other contamination while in transit to
<br />vending machine locations. Potentially hazardous foods shall be maintained at safe temperatures while in transit.
<br />(11) Personnel – Individuals servicing or replenishing these machines shall comply with all applicable provisions of Rules
<br />64E-11.005 and 64E-11.012 through 64E-11.013, F.A.C., of this chapter.
<br />Specific Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 6-1-93, Formerly 10D-13.0331, Amended 3-15-98.
<br />64E-11.011 Procedure When Infection Is Suspected.
<br />When the department has reasonable cause to suspect possibility of disease transmission from any food service establishment
<br />employee, the department shall secure a morbidity history of the suspected employee, or make other such investigation as may be
<br />indicated and take appropriate action. The department may require any or all of the following measures:
<br />(1) Immediate exclusion of the employee from all food service establishments.
<br />(2) Immediate closure of the food service establishment concerned until, in the opinion of the department, no further danger of
<br />disease outbreak exists.
<br />(3) Restriction of the employee’s service to some area of the establishment where there would be no danger of transmitting the
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