Section R392-105-7 - Equipment Requirements(1) Materials that are used in the construction of utensils and food-contact surfaces of equipment shall keep their characteristic qualities under normal use conditions.(2) Food-contact surfaces shall be smooth, easily cleanable, and in good repair.(3) Utensils shall be maintained in a sanitary manner between uses.(4) Non-food-contact surfaces made of materials ordinarily used in residential settings shall be kept clean.(5) Fixed floor-mounted and table-mounted equipment shall be sanitized between uses.(6) Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.(7) Linens may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.(8) Ventilation in food preparation and warewashing areas shall be designed and maintained to allow the escape of gases, odors, steam, heat, grease, vapors, and smoke from the kitchen.(9) Plumbing fixtures shall be kept clean from the accumulation of residue and debris.(10) Except for transport or display not to exceed four hours, an operator may not use a non-mechanical container such as a cooler for temperature control of TCS foods regardless of whether the container is used with or without ice or reusable ice packs.(11) The operator shall maintain an operational non-fixed temperature measuring device in each mechanically refrigerated unit or hot food storage unit.(12) An operator shall equip the agritourism food establishment with at least one food temperature measuring device with a small diameter probe.(a) Food temperature measuring devices may not have sensors or stems constructed of glass unless the thermometer with a glass sensor or stem is encased in a shatterproof coating such a candy thermometer.(b) A food temperature measuring device shall be: (ii) readily accessible; and(iii) properly calibrated.(13)(a) Receptacles and waste handling units for refuse and recyclables and for use with materials containing food residue shall be durable, cleanable, insect and rodent resistant, leakproof, and nonabsorbent.(b) Receptacles and waste handling units for refuse and recyclables used with materials containing food residue and used outside the agritourism food establishment shall be: (i) designed and constructed to have tight-fitting lids, doors, or covers; and(ii) maintained in good repair.(c) Refuse and recyclables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.(d) Receptacles and waste handling units for refuse and recyclables shall be kept covered inside the agritourism food establishment: (i) if the receptacles and units contain food residue and are not in continuous use, or(ii) after they are filled.(14) Refuse and recyclables shall be removed from the agritourism food establishment premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.(15) An operator shall furnish or equip an agritourism food establishment with adequate electrical power to ensure uninterrupted service during food preparation and food service, and when storing any time/temperature control for safety food.Utah Admin. Code R392-105-7
Adopted by Utah State Bulletin Number 2021-02, effective 12/21/2020Amended by Utah State Bulletin Number 2022-13, effective 6/21/2022