Section 18 AAC 31.409 - Design and construction: functionality(a) The operator of a food establishment shall ensure that (1) equipment that is designed for use with a cover or lid has (A) an opening located within the top of the unit that is flanged upward at least two-tenths of an inch; and(B) a cover or lid that overlaps the opening and is sloped to drain;(2) equipment is designed so that fixed piping, temperature measuring devices, rotary shafts, and other parts extending into equipment are provided with a watertight joint at the point where the item enters the equipment; however, if a watertight joint cannot be provided, the operator shall ensure that the equipment(A) is designed so that the piping, temperature measuring devices, rotary shafts, and other parts extending through the openings are equipped with an apron designed to deflect condensation, drips, and dust from openings into the food; and(B) has an opening located within the top of the unit that is flanged upward at least two-tenths of an inch; and(3) within equipment, compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.(b) The operator of a food establishment shall ensure that tubing carrying beverage ingredients to dispensing heads does not contact ice that is to be consumed unless the tubing is grommeted at entry and exit points of the ice bin to prevent condensation from entering the ice bin.(c) The operator of a food establishment shall ensure that(1) refrigeration equipment is capable of maintaining potentially hazardous food at 41º F or below; and(2) shelving used in a refrigeration or freezer unit is slotted or perforated to enhance air circulation.Eff. 12/28/2006, Register 180Authority:AS 17.20.005
AS 17.20.020
AS 17.20.072
AS 17.20.180
AS 17.20.290
AS 44.46.020