Section R392-105-8 - Requirements for Cleaning Equipment and Utensils(1) Equipment food-contact surfaces and utensils shall be clean to sight and touch, and shall be sanitized before use after cleaning.(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.(4) Equipment food-contact surfaces and utensils shall be cleaned and sanitized: (a) 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 time/temperature control for safety foods;(d) before using or storing a food temperature measuring device; and(e) at any time during the operation when contamination may have occurred.(5) Equipment food -contact surfaces and utensils shall be cleaned throughout the day at least every four hours if used with TCS food.(6) Utensils and equipment contacting food that is not TCS shall be cleaned: (a) at any time when contamination may have occurred;(b) at least every 24 hours;(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) at a frequency necessary to preclude accumulation of soil or mold.(7) If using a kitchen sink for dishwashing, washed utensils and equipment shall be rinsed, after cleaning and before sanitizing, by using a distinct, separate water rinse.(8) After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining.(9) The wash, rinse, and sanitize solutions shall be maintained clean.(10) Clean and sanitized equipment and utensils shall be stored: (a) in a self-draining position that allows air drying; and(11) Single-service and single-use articles may not be reused.(12) Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly soiled.(13)(a) Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (ii) used for no other purpose.(b) Cloths in-use for wiping counters and other equipment surfaces shall be: (i) held between uses in a container of chemical sanitizer solution at a concentration specified under Subsection R392-105-9(3); and(ii) laundered daily when used.(c) Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.(d) Dry wiping cloths and the chemical sanitizing solutions specified in Subsection R392-105-8(13)(b)(i) in which wet wiping cloths are held between uses shall be free of food debris and visible soil.(e) Containers of chemical sanitizing solutions specified in Subsection R392-105-8(13)(b)(i) in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, and single-service, or single-use articles.(f) Single-use disposable sanitizer wipes shall be EPA-approved for foodservice and used in accordance with manufacturer's label use instructions.(14) Soiled linens shall be: (a) stored and laundered separately from household laundry; and(b) stored to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.Utah Admin. Code R392-105-8
Adopted by Utah State Bulletin Number 2021-02, effective 12/21/2020Amended by Utah State Bulletin Number 2022-13, effective 6/21/2022