Rule 511-6-1-.05 - Equipment and Utensils(1) Materials.(a)General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.(b)Iron, Use Limitations. Cast iron may not be used for utensils or food contact surfaces of equipment except as follows:1.Cast iron may be used as a surface for cooking.2.Cast iron may be used in utensils for serving food if the utensils are used only as part of an uninterrupted process from cooking through service. (c)Lead, Use Limitation.1.Ceramic, china, crystal and decorative utensils such as hand painted ceramic or china that are used in contact with food shall be lead-free or contain levels of lead not to exceed the limits of the following utensil categories: P UTENSIL CATEGORY | Ceramic Article Description | Maximum Lead mg/L |
BEVERAGE MUGS, CUPS, PITCHERS | Coffee Mugs | 0.5 |
LARGE HOLLOWWARE (EXCLUDING PITCHERS) | Bowls > 1.1 Liter (1.16 Quart) | 1 |
SMALL HOLLOWWARE (EXCLUDING CUPS & MUGS) | Bowls < 1.1 Liter (1.16 Quart) | 2.0 |
FLAT TABLEWARE | Plates, Saucers | 3.0 |
2.Pewter alloys containing lead in excess of 0.05% may not be used as a food-contact surface. P3.Solder and flux containing lead in excess of 0.2% may not be used as a food-contact surface.(d)Copper, Use Limitations. Copper and copper alloys such as brass may not be used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator P, except that copper and copper alloys may be used in contact with beer brewing ingredients that have a pH below 6 in the prefermentation and fermentation steps of a beer brewing operation such as a brewpub or microbrewery.(e)Galvanized Metal, Use Limitation. Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic food. P(f)Sponges, Use Limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.(g)Wood, Use Limitation.1.Except as specified in paragraphs 2, 3, and 4 of this subsection, wood and wood wicker may not be used as a food-contact surface.2.Hard maple or an equivalently hard, close-grained wood may be used for cutting boards; cutting blocks; bakers' tables; and utensils such as rolling pins, doughnut dowels, salad bowls, toothpicks, and chopsticks. It may also be used for wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 230ºF (110ºC) or above.3.Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood shipping containers in which they were received, until the fruits, vegetables, or nuts are used.4.If the nature of the food requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw food may be kept in untreated wood containers or treated wood containers if the containers are treated with a preservative that meets the requirements specified in 21 CFR 178.3800 Preservatives for wood.(h)Nonstick Coating, Use Limitation. Multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin (nonstick) coating shall be used with nonscoring or nonscratching utensils and cleaning aids.(i)Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.(j)Single-service and Single-use Articles. Materials that are used to make single-service and single-use articles may not allow the migration of deleterious substances P or impart colors, odors, or tastes to food and shall be safe P, and clean.(2)Design and Construction.(a)Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.(b)Food Temperature Measuring Devices. Food temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating such as candy thermometers may be used. P (c)Multiuse Food-Contact Surfaces.1.Multiuse food-contact surfaces shall be: (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf(iii) Free of sharp internal angles, corners, and crevices; Pf(iv) Finished to have smooth welds and joints; Pf and(v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods: (I) Without being disassembled, Pf(II) By disassembling without the use of tools, Pf or(III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf2.The requirement in paragraph 1(v) of this subsection does not apply to cooking oil storage tanks, Distribution lines for cooking oils, or beverage syrup lines or tubes.
(d)Clean-in Place (CIP) Equipment.1.Clean-in place (CIP) equipment shall meet the characteristics specified under subsection (2)(c) of this Rule and shall be designed and constructed so that:
(i) Cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces, Pf and(ii) The system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and2.CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned.
(e)"V" Threads. Except for hot oil cooking or filtering equipment,"V" type threads may not be used on food-contact surfaces.(f)Hot Oil Filtering Equipment. Hot oil filtering equipment shall meet the characteristics specified under subsections (2)(c) or (d) of this Rule and shall be readily accessible for filter replacement and cleaning of the filter.(g)Can Openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.(h)Nonfood-contact Surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.(i)Kick Plates. Kick plates shall be designed so that the areas behind them are accessible for inspection and cleaning by being:1.Removable by one of the methods specified under subsection (2)(c)1(v) of this Rule or capable of being rotated open; and2.Removable or capable of being rotated open without unlocking equipment doors. (j)Ventilation Hood Systems, Filters. Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.(k)Temperature Measuring Devices, Food.1.Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf2.Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf(l)Temperature Measuring Devices, Ambient Air and Water.1.Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use. Pf2.Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±3ºF in the intended range of use. Pf(m)Pressure Measuring Devices. Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 1 pound per square inch (7 kilopascals) or smaller and shall be accurate to ± 2 pounds per square inch (± 14 kilopascals) in the 15-25 pounds per square inch (100-170 kilopascals) range.(n)Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.(o)Equipment Openings, Closures and Deflectors.1.A cover or lid for equipment shall overlap the opening and be sloped to drain.2.An opening located within the top of a unit of equipment that is designed for use with a cover or lid shall be flanged upward at least two-tenths of an inch (5 millimeters).3.Except as specified under paragraph 4 of this subsection, fixed piping, temperature measuring devices, rotary shafts, and other parts extending into equipment shall be provided with a water tight joint at the point where the item enters the equipment.4.If a watertight joint is not provided: (i) The piping, temperature measuring devices, rotary shafts, and other parts extending through the openings shall be equipped with an apron designed to deflect condensation, drips, and dust from openings into the food; and(ii) The opening shall be flanged upward at least two-tenths of an inch (5 millimeters).(p)Dispensing Equipment, Protection of Equipment and Food. In equipment that dispenses or vends liquid food or ice in unpackaged form: 1.The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the food shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the food;2.The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed;3.The delivery tube or chute and orifice of equipment used to vend liquid food or ice in unpackaged form to self-service consumers shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the equipment is:(i) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment; or(ii) Available for self-service during hours when it is not under the full-time supervision of a food employee; and4.The dispensing equipment actuating lever or mechanism and filling device of consumer self-service beverage dispensing equipment shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.(q)Vending Machine, Vending Stage Closure. The dispensing compartment of a vending machine including a machine that is designed to vend prepackaged snack food that is not time/temperature control for safety food, such as chips, party mixes, and pretzels, shall be equipped with a self-closing door or cover if the machine is: 1.Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment; or2.Available for self-service during hours when it is not under the full-time supervision of a food employee.(r)Bearings and Gear Boxes, Leakproof. Equipment containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant cannot leak, drip, or be forced into food or onto food-contact surfaces.(s)Beverage Tubing, Separation. Beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. This does not apply to cold plates that are constructed integrally with an ice storage bin.(t)Ice Units, Separation of Drains. Liquid waste drain lines may not pass through an ice machine or ice storage bin.(u)Condenser Unit, Separation. If a condenser unit is an integral component of equipment, the condenser unit shall be separated from the food and food storage space by a dustproof barrier.(v)Molluscan Shellfish Life-Support System.1.Except as specified under paragraph 2 of this subsection, molluscan shellfish life support system display tanks may not be used to display shellfish that are offered for human consumption and shall be conspicuously marked so that it is obvious to the consumer that the shellfish are for display only. P2.Molluscan shellfish life-support system display tanks that are used to store or display shellfish that are offered for human consumption shall be operated and maintained in accordance with a variance granted by the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and a HACCP plan that: Pf(i) Is submitted by the permit holder and deemed by the Health Authority as being in satisfactory conformance with the specifications found in DPH Rule 511-6-1-.02(6); Pf and(ii) Ensures that: (I) Water used with fish other than molluscan shellfish does not flow into the molluscan tank, Pf(II) The safety and quality of the shellfish as they were received are not compromised by the use of the tank, Pf and(III) The identity of the source of the shellstock is retained as specified under DPH Rule 511-6-1-.04(3)(l). Pf(w)Vending Machines, Automatic Shutoff.1.A machine vending time/temperature control for safety food shall have an automatic control that prevents the machine from vending food: (i) If there is a power failure, mechanical failure, or other condition that results in an internal machine temperature that cannot maintain food temperatures as specified under DPH Rule 511-6-1-.04(6)(f); P and(ii) If a condition specified under paragraph 1(i) of this subsection occurs, until the machine is serviced and restocked with food that has been maintained at temperatures specified under DPH Rule 511-6-1-.04(6)(f). P2.When the automatic shutoff within a machine vending time/temperature control for safety food is activated: (i) In a refrigerated vending machine, the ambient temperature may not exceed 41°F (5oC) for more than 30 minutes immediately after the machine is filled, serviced, or restocked; P or(ii) In a hot holding vending machine, the ambient temperature may not be less than 135oF (57oC) for more than 120 minutes immediately after the machine is filled, serviced, or restocked. P(x)Temperature Measuring Devices. 1.In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.2.Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.3.The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.4.Temperature measuring devices shall be designed to be easily readable.5.Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf(y)Warewashing Machine, Data Plate Operating Specifications. A warewashing machine, if utilized, shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the:1.Temperatures required for washing, rinsing, and sanitizing;2.Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and 3.Conveyor speed for conveyor machines or cycle time for stationary rack machines.(z)Warewashing Machines, Internal Baffles. Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks.(aa)Warewashing Machines, Temperature Measuring Devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water: 1.In each wash and rinse tank; Pf and2.As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf(bb)Manual Warewashing Equipment, Heaters and Baskets. If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be: 1.Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171ºF (77ºC); Pf and2.Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water. Pf(cc)Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Pf(dd)Warewashing Machines, Flow Pressure Device.1.Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine; and2.If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, the device shall be mounted in a 6.4 millimeter or one-fourth inch Iron Pipe Size (IPS) valve.3.The requirements in paragraphs 1 and 2 of this subsection do not apply to a machine that uses only a pumped or recirculated sanitizing rinse. (ee)Warewashing Sinks and Drainboards, Self-Draining. Sinks and drainboards of warewashing sinks and machines shall be self-draining.(ff)Equipment Compartments, Drainage. Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.(gg)Vending Machines, Liquid Waste Products.1.Vending machines designed to store beverages that are packaged in containers made from paper products shall be equipped with diversion devices and retention pans or drains for container leakage.2.Vending machines that dispense liquid food in bulk shall be:(i) Provided with an internally mounted waste receptacle for the collection of drip, spillage, other overflow, or internal wastes; and(ii) Equipped with an automatic shutoff device that will place the machine out of operation before the waste receptacle overflows.3.Shutoff devices specified under paragraph 2(ii) of this subsection shall prevent water or liquid food from continuously running if there is a failure of a flow control device in the water or liquid food system or waste accumulation that could lead to overflow of the waste receptacle. (hh)Case Lot Handling Equipment, Moveability. Apparatuses, such as dollies, pallets, racks, and skids used to store and transport large quantities of packaged foods received from a supplier in a cased or overwrapped lot, shall be designed to be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.(ii)Vending Machine Doors and Openings. 1.Vending machine doors and access opening covers to food and container storage spaces shall be tight-fitting so that the space along the entire interface between the doors or covers and the cabinet of the machine, if the doors or covers are in a closed position, is no greater than 1.5 millimeters or one-sixteenth inch by: (i) Being covered with louvers, screens, or materials that provide an equivalent opening of not greater than 1.5 millimeters or one-sixteenth inch. Screening of 12 mesh to 1 inch (12 or more mesh to 2.5 centimeters) meets this requirement;(ii) Being effectively gasketed;(iii) Having interface surfaces that are at least 13 millimeters or one-half inch wide; or(iv) Jambs or surfaces used to form an L-shaped entry path to the interface.2.Vending machine service connection openings through an exterior wall of a machine shall be closed by sealants, clamps, or grommets so that the openings are no larger than 1.5 millimeters or one-sixteenth inch. (jj)Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. (3)Numbers and Capacities.(a)Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf(b)Manual Warewashing, Sink Compartment Requirements.1.A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Pf2.Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. Equipment and utensils that are too large for the warewashing sink, shall be washed, rinsed, and sanitized manually or cleaned through pressure spray methods. Pf3.Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (i) High-pressure detergent sprayers;(ii) Low- or line-pressure spray detergent foamers;(iii) Other task-specific cleaning equipment;(iv) Brushes or other implements; or(v) Receptacles that substitute for the compartments of a multicompartment sink.(c)Drainboards. Drainboards, utensil racks, or tables large enough to separately accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing.(d)Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.(e)Clothes Washers and Dryers. 1.If work clothes or linens are laundered on the premises, then a mechanical clothes washer and dryer shall be provided and used. 2 . If on-premises laundering is limited to wiping cloths intended to be used moist, or wiping cloths are air-dried, then a mechanical clothes washer and dryer need not be provided.(f)Utensils, Consumer Self-Service. A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar. The utensil's length shall be longer than the widest portion of the container. Pf(g)Food Temperature Measuring Devices. 1.Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf2.A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf(h)Temperature Measuring Devices, Manual and Mechanical Warewashing.1.In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf2.In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf(i)Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf(j)Sink for Washing Raw Fruits and Vegetables. At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1. P(4)Location and Installation.(a)Equipment, Clothes Washers and Dryers, and Storage Cabinets, Contamination Prevention.1.Except as specified in paragraph 2 of this subsection, equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located under any source of contamination, including in locker rooms; in toilet rooms; in garbage rooms; in mechanical rooms; under sewer lines; under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; or under open stairwells.2.A storage cabinet used for linens or single-service or single-use articles may be stored in a locker room.3.If a mechanical clothes washer or dryer is provided, it shall be located so that the washer or dryer is protected from contamination and only where there is no exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.(b) Fixed Equipment, Spacing or Sealing.1.Equipment that is fixed because it is not easily movable shall be installed so that it is: (i) Spaced to allow access for cleaning along the sides, behind, and above the equipment;(ii) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or 1 millimeter; or(iii) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.2.Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (i) Sealed to the table; or(ii) Elevated on legs that provide at least a 4 inch (10 centimeter) clearance between the table and the equipment.(c)Fixed Equipment, Elevation or Sealing.1.Except as specified in paragraph 2 of this subsection, floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch (15 centimeter) clearance between the floor and the equipment.2.If no part of the floor under the floor-mounted equipment is more than 6 inches (15 centimeters) from the point of cleaning access, the clearance space may be only 4 inches (10 centimeters).3.Except as specified in paragraph 4 of this subsection, table-mounted equipment that is not easily movable shall be elevated on legs that provide at least a 4 inch (10 centimeter) clearance between the table and the equipment.4.The clearance space between the table and table-mounted equipment may be:(i) 3 inches (7.5 centimeters) if the horizontal distance of the table top under the equipment is no more than 20 inches (50 centimeters) from the point of access for cleaning; or(ii) 2 inches (5 centimeters) if the horizontal distance of the table top under the equipment is no more than 3 inches (7.5 centimeters) from the point of access for cleaning.(5)Acceptability of Existing Equipment. Equipment that was installed in a food service establishment prior to September 12, 2007 and that does not fully meet all of the material, design and fabrication requirements specified under subsections (1)(a) through (j) and subsections (2)(a) through (jj) of this Rule shall be deemed acceptable in that establishment if it is in good repair, capable of being maintained in a sanitary condition and the food-contact surfaces are nontoxic. Replacement equipment and new equipment acquired after the effective date of this Chapter shall meet the requirements of this Rule. Pf(6)Maintenance and Operation.(a)Good Repair and Proper Adjustment.1.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.2.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.3.Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.(b)Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.(c)Microwave Ovens. Microwave ovens shall be in good repair and meet the safety standards specified in 21 CFR 1030.10 for Microwave ovens.(d)Warewashing Equipment, Cleaning Frequency. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours.(e)Warewashing Machines, Manufacturers' Operating Instructions.1.A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.2.A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications.(f)Warewashing Sinks, Use Limitation.1.A warewashing sink may not be used for handwashing. Pf2.A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. Pf(g)Warewashing Equipment, Cleaning Agents. When used for warewashing, the wash compartment of a sink or mechanical warewasher shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. Pf(h)Warewashing Equipment, Clean Solutions. The wash, rinse, and sanitize solutions shall be kept clean.(i)Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf(j)Mechanical Warewashing Equipment, Wash Solution Temperature.1.The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf(ii) For a stationary rack, dual temperature machine, 150ºF (66ºC); Pf(iii) For a single tank, conveyor, dual temperature machine, 160ºF (71ºC); Pf or(iv) For a multitank, conveyor, multitemperature machine, 150ºF (66ºC). Pf2.The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Pf(k)Manual Warewashing Equipment, Hot Water Sanitization Temperatures. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171ºF (77ºC) or above. P(l)Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.1.Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or(ii) For all other machines, 180ºF (82ºC). Pf2.The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.(m)Mechanical Warewashing Equipment, Sanitization Pressure. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing control valve, shall be within the range specified on the machine manufacturer's data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch).(n)Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1.A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range | Minimum Temperature |
MG/L | PH 10 or less oF (oC) | PH 8 or less oF (oC) |
25-49 | 120 (49) | 120 (49) |
50-99 | 100 (38) | 75 (24) |
100 | 55 (13) | 55 (13) |
2.An iodine solution shall have a minimum temperature of 68°F (20°C P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P3.A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer's use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P4.If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P5.If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions; P and6.If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that: (i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P(iii) displays the EPA device manufacturing facility registration number on the device, Pf and(iv) is operated and maintained in accordance with manufacturer's instructions. Pf. 7.On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.(o)Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.(p)Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.(q)Good Repair and Calibration.1.Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.2.Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Pf.3.Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.(r)Single-Service and Single-Use Articles, Use Limitation.1.Single-service and single-use articles may not be reused.2.The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.(s)Shells, Use Limitation. Mollusk and crustacean shells shall not be used more than once as serving containers.(7)Cleaning of Equipment and Utensils.(a)Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 1.Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.2.The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.3.Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.(b) Equipment Food-Contact Surfaces and Utensils.1.Equipment food-contact surfaces and utensils shall be cleaned:(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P(iv) Before using or storing a food temperature measuring device; P and(v) At any time during the operation when contamination may have occurred. P2.Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P3.Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:(i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they areempty;(ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature: Temperature | Cleaning Frequency |
41ºF (5.0ºC) or less | 24 hours |
>41ºF - 45ºF (>5.0ºC - 7.2ºC) | 20 hours |
>45ºF - 50ºF (>7.2ºC - 10.0ºC) | 16 hours |
>50ºF - 55ºF (>10.0ºC - 12.8ºC) | 10 hours |
and
(II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment.(iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1-.04;(iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;(v) The cleaning schedule is approved based on consideration of: (I) Characteristics of the equipment and its use,(II) The type of food involved,(III) The amount of food residue accumulation, and(IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or(vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. 4.Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or(iv) Other methods approved by the Health Authority.(v) Food trays may be cleaned and sanitized the same as table ware.5.Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule. surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:(i) At any time when contamination may have occurred;(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.(c)Cooking and Baking Equipment.1.The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.2.The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.(d)Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.(e)Dry Cleaning.1.If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only surfaces that are soiled with dry food residues that are not time/temperature control for safety food.2.Cleaning equipment used in dry cleaning food-contact surfaces may not be used for any other purpose.(f) Precleaning.1.Food debris on equipment and utensils shall be scraped over a waste disposal unit, or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle.2.If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.(g)Loading of Soiled Items, Warewashing Machines. Soiled items to be cleaned in a warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that: 1.Exposes the items to the unobstructed spray from all cycles; and2.Allows the items to drain.(h)Wet Cleaning.1.Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices.2.The washing procedures selected shall be based on the type and purpose of the equipment or utensil, and on the type of soil to be removed.(i)Washing, Procedures for Alternative Manual Warewashing Equipment. If washing in sink compartments or a warewashing machine is impractical, such as when the equipment is fixed or the utensils are too large, washing shall be done by using alternative methods in accordance with the following procedures: 1.Equipment shall be disassembled as necessary to allow access of the detergent solution to all parts;2.Equipment components and utensils shall be scraped or rough cleaned to remove food particle accumulation; and3.Equipment and utensils shall be washed as specified under subsection (7)(h)1 of this Rule.(j)Rinsing Procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1.Use of a distinct, separate water rinse after washing and before sanitizing if using: (i) A 3-compartment sink, or(ii) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; 2.Use of a detergent-sanitizer as specified under subsection (6)(o) of this Rule if using a warewashing system for CIP equipment;3.If using a warewashing machine that does not recycle the sanitizing solution as specified under paragraph 4 of this subsection, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse must be: (i) Integrated in the application of the sanitizing solution, and(ii) Wasted immediately after each application; or4.If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.(8)Sanitization of Equipment and Utensils.(a)Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P(b)Hot Water and Chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:1.Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; P2.Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or3.Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing: (i) Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P(ii) A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); P(iii) A contact time of at least 30 seconds for other chemical sanitizing solutions; P or(iv) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization. P(9)Laundering.(a)Clean Linens. Clean linens shall be free from food residues and other soiling matter.(b)Specifications.1.Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly soiled.2.Cloth gloves used in direct contact with foods that will be subsequently cooked shall be laundered before being used with a different type of raw animal food such as beef, fish, lamb, pork or poultry.3.Linens, used to line a container for service of food, that come in direct contact with food and cloth napkins shall be laundered between each use.4.Wet wiping cloths shall be laundered daily.5.Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils.(c)Storage of Soiled Linens. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.(d)Mechanical Washing and Drying. 1.Except as specified in paragraph 2 of this subsection, all linens shall be mechanically washed.2.In food service establishments in which only wiping cloths are laundered as specified in subsection (3)(e)2 of this Rule, the wiping cloths may be laundered in a mechanical washer, sink designated only for laundering wiping cloths, or a warewashing sink that is cleaned before and after use.(e)Use of Laundry Facilities.1.Except as specified in paragraph 2 of this subsection, laundry facilities on the premises of a food service establishment shall be used only for the washing and drying of items used in the operation of the establishment.2.Separate laundry facilities located on the premises for the purpose of general laundering such as for institutions providing boarding and lodging may also be used for laundering food service establishment items.(10)Protection of Clean Items.(a)Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1.Shall be air-dried or used after adequate draining before contact with food; and 2.May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.(b) Wiping Cloths, Air-Drying Locations. Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution.(c)Food-Contact Surfaces. Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces.(d)Equipment. Equipment shall be reassembled so that food-contact surfaces are not contaminated.(e)Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1.Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location;(ii) Where they are not exposed to splash, dust, or other contamination; and(iii) At least 6 inches (15 centimeters) above the floor.2.Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:(i) In a self-draining position that allows air drying; and(ii) Covered or inverted.3.Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.4.Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.(f)Prohibitions.1.Except as specified in paragraph 2 of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination, including in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination.2.Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.(g)Kitchenware and Tableware.1.Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.2.Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.3.Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
(h)Soiled and Clean Tableware. Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated.(i)Preset Tableware.1 . Except as specified in subsection 2(i) below, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. 2.Preset tableware may be exposed if: (i) Unused settings are removed when a consumer is seated; or(ii) Settings not removed when a consumer is seated are cleaned and sanitized before further use.(j) After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying, unless:(i) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under subsections (2) and (6) of this Rule; and(ii) The rinse is applied only after the equipment and utensils have been sanitized by the application of hot water or by the application of a chemical sanitizer solution whose EPA-registered label use instructions call for rinsing off the sanitizer after it is applied in a commercial warewashing machine.Ga. Comp. R. & Regs. R. 511-6-1-.05
O.C.G.A. §§ 26-2-373, 31-2A-6.
Original Rule entitled "Equipment and Utensils" adopted. F. Oct. 9, 2015; eff. Oct. 29, 2015.