N.J. Admin. Code § 8:24-4.5

Current through Register Vol. 56, No. 12, June 17, 2024

Section 8:24-4.5 - Maintenance and operation

(a) Equipment and equipment components shall be maintained in a state of repair and condition that meets the requirements specified under 8:24-4.1 and 4.2.

(b) 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.

(c) 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 are not capable of being resurfaced.

(d) Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under 8:24-4.1 and 4.2 or shall be discarded.

(e) A retail food establishment without facilities for cleaning and sanitizing kitchenware and tableware shall provide only single-use kitchenware, single-service articles and single-use articles for use by food employees and single-service articles for use by consumers.

(f) The following applies to the use of single-service and single-use articles:

1. Single-service and single-use articles may not be reused; and

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.

(g) Mollusk and crustacea shells may not be used more than once as serving containers.

N.J. Admin. Code § 8:24-4.5