N.Y. Comp. Codes R. & Regs. Tit. 1 §§ 271-8.4

Current through Register Vol. 46, No. 51, December 18, 2024

Section 271-8.4 - Cleaning and sanitizing frequency

(a) Tongs, ladles, other utensils and product modules shall be cleaned and sanitized before being restocked with food product. If contamination is observed or suspected, food-contact surfaces shall be cleaned and sanitized immediately.

(b) While the salad bar is in operation, the floor area around it must be maintained in a clean condition using dustless methods. The food display/dispensing unit and attached/associated equipment must be maintained clean. Routine cleaning shall be conducted daily prior to stocking the unit. Spot cleaning shall be conducted as necessary.

N.Y. Comp. Codes R. & Regs. Tit. 1 §§ 271-8.4

Repealed New York State Register June 22, 2016/Volume XXXVIII, Issue 25, eff. 6/22/2016

Adopted New York State Register December 21, 2016/Volume XXXVIII, Issue 51, eff. 12/21/2016