Section 11-50-50 - Cleaning of equipment and utensils(a) Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils-objective. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch;(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-frequency.(1) Equipment food-contact surfaces and utensils shall be cleaned:(A) Except as specified in paragraph (2), before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;(B) Each time there is a change from working with raw foods to working with ready-to-eat foods;(C) Between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food);(D) Before using or storing a food temperature measuring device; and(E) At any time during the operation when contamination may have occurred;(2) Paragraph (1)(A) does not apply if the food-contact surface or utensil is in contact with a succession of different raw animal foods each requiring a higher cooking temperature as specified in section 11-50-33(a) than the previous food, such as preparing raw fish followed by cutting raw poultry on the same cutting board;(3) Except as specified in paragraph (4), if used with potentially hazardous food (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every four hours;(4) Surfaces of utensils and equipment contacting potentially hazardous food (time/temperature control for safety food) may be cleaned less frequently than every four hours if: (A) In storage, containers of potentially hazardous food (time/temperature control for safety food) and their contents are maintained at temperatures specified in subchapter 3 and the containers are cleaned when they are empty;(B) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in Table 50-1 and: (i) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature; and Table 50-1
Temperature | Cleaning Frequency |
41°F or less | 24 hours |
>41°F to 45°F | 20 hours |
>45°F to 45°F | 16 hours |
>50°F to 45°F | 10 hours |
(ii) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food establishment;(C) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food (time/temperature control for safety food) that is maintained at the temperatures specified in subchapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every twenty-four hours;(D) 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 in subchapter 3;(E) 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;(F) 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(G) In-use utensils are intermittently stored in a container of water in which the water is maintained at one hundred thirty-five degrees Fahrenheit or more and the utensils and container are cleaned at least every twenty-four hours or at a frequency necessary to preclude accumulation of soil residues;(5) Except when dry cleaning methods are used as specified in subsection (e), surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(A) At any time when contamination may have occurred;(B) At least every twenty-four hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles;(C) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and(D) 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 twenty-four hours. This section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in subsection (b)(4)(F);(2) The cavities and door seals of microwave ovens shall be cleaned at least every twenty-four hours by using the manufacturer's recommended cleaning procedure.(d) 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 potentially hazardous (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 scrapped 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) 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; and(2) 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) 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 manual warewashing equipment as specified in section 11-50-47(b)(3) 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 scrapped or rough cleaned to remove food particle accumulation; and(3) Equipment and utensils shall be washed as specified in subsection (h)(1).(j) 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; (A) A three-compartment sink;(B) Alternative manual warewashing equipment equivalent to a three-compartment sink as specified in section 11-50-47(b) (3); or(C) A three-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment;(2) Use of a detergent-sanitizer as specified in section 11-50-49(n) if using: (A) Alternative warewashing equipment as specified in section 11-50-47(b)(3) that is approved for use with a detergent sanitizer; or(B) A warewashing system for CIP equipment;(3) Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two-compartment sink operation;(4) If using a warewashing machine that does not recycle the sanitizing solution as specified in paragraph (5), or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is:(A) Integrated in the application of the sanitizing solution; and (B) Wasted immediately after each application; or(5) 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. [Eff FEB 24 2014] (Auth: HRS § 321-11) (Imp: HRS § 321-11)