EQUIPMENT AND UTENSIL CLEANING AND SANITATION

Section 14-1.110 - Cleaning frequency

EQUIPMENT AND UTENSIL CLEANING AND SANITATION

14-1.110 Cleaning frequency.

(a) Tableware is to be washed, rinsed and sanitized after each use and whenever subjected to contamination.

(b) Food contact surfaces are to be washed, rinsed and sanitized after each use and following any interruption of operations when contamination may have occurred. When eggs are processed in a blender or similar mixing machinery, the food container shall be disassembled, cleaned, rinsed, and sanitized after each use.

(c) Equipment and utensils used for the preparation of potentially hazardous foods on a continuous or production-line basis are to be washed, rinsed and sanitized at intervals throughout the day on a schedule based on food temperature, type of food, and the amount of food particle accumulation. The food-contact surfaces of grills, griddles and similar cooking devices and the cavities and door seals of microwave ovens are to be cleaned at least once a day. This does not apply to hot oil cooking equipment and hot oil filtering systems. Food-contact surfaces of all cooking equipment are to be kept free of encrusted grease deposits and other accumulated soil.

(d) Non-food-contact surfaces of equipment are to be cleaned as often as necessary to keep the equipment free of accumulations of dust, dirt, food particles and other debris.

(e) Clean and sanitized equipment and utensils, including single-service articles, are to be handled, transported and stored so they are protected from contamination.

Effective Date: 
Wednesday, August 19, 1992
Doc Status: 
Complete

Section 14-1.111 - Manual facilities

14-1.111 Manual facilities.

An acceptable manual method of cleaning and sanitizing equipment, utensils and tableware is to use a three-compartment sink; to wash in the first compartment with hot water and a detergent; rinse in clean hot water in the second compartment; and sanitize in the third compartment, using an accepted procedure. Other methods acceptable to the permit-issuing official may be used. The procedure must clean and sanitize the article so as to produce an average plate count of not more than 100 colonies on the surface of the utensils examined, with no coliform bacteria.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.112 - Definition of sanitization; general requirements

14-1.112 Definition of sanitization; general requirements. Sanitization is effective bactericidal treatment by heat or chemical means, acceptable to the permit-issuing official, which destroys pathogens on surfaces treated.

(a) The following are acceptable methods of sanitizing:

(1) immersion for at least one-half minute in clean hot water at a temperature of not less than 170 degrees Fahrenheit (76.7 degrees Celsius);

(2) immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine at a temperature of at least 75 degrees Fahrenheit (23.9 degrees Celsius);

(3) immersion for at least one minute in a clean solution containing at least 12.5 parts per million of available iodine and having pH not higher than 5.0 and at a temperature of at least 75 degrees Fahrenheit (23.9 degrees Celsius);

(4) immersion in a clean solution containing any other chemical sanitizing agent acceptable to the permit-issuing official that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as hypochlorite at a temperature of at least 75 degrees Fahrenheit (23.9 degrees Celsius) for one minute;

(5) treatment with culinary-quality steam in the case of equipment too large to sanitize by immersion, but in which steam can be confined; or

(6) swabbing fixed equipment with a solution of at least twice the strength required for that sanitizing solution when used for immersion.

(b) When hot water is used for sanitizing, the following is to be provided and used:

(1) a heating device or fixture installed in, on or under the sanitizing compartment of the sink capable of maintaining the water at a temperature of at least 170 degrees Fahrenheit (76.7 degrees Celsius);

(2) a numerically scaled, indicating thermometer accurate to plus or minus two degrees Fahrenheit (1.1 degrees Celsius) convenient to the sink for frequent checks of water temperature;

(3) dish baskets of such size and design to permit complete immersion of the tableware, kitchenware and equipment in the hot water.

(c) Chemicals used for sanitizing are not to have concentrations which will leave toxic residues on surfaces treated. A test kit or other device is to be provided and used that accurately measures the parts per million concentration of the solution used, and the pH when it affects the performance of the chemical sanitizer.

(d) Chemicals, heat or other process used for sanitizing is to produce an average plate count per utensil surface examined of not more than 100 colonies, and free from coliform organisms.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.113 - Mechanical cleaning and sanitizing.

14-1.113 Mechanical cleaning and sanitizing.

(a) Cleaning and sanitizing may be done by spray type or immersion dishwashing machines or by any other type of machine or device demonstrated to thoroughly clean and sanitize equipment and utensils. These machines and devices are to be installed and maintained in good repair and operated in accordance with manufacturers' instructions. Utensils and equipment placed in the machines are to be exposed to all cycles. Automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors, if any, are to be properly installed and maintained.

(b) Machines are to have the wash water and the pumped rinse water kept clean. The final rinse water, when used as the sanitizer, is to be maintained at the temperature required by the manufacturer to sanitize under normal conditions of operation.

(c) All dishwashing machines are to be cleaned at least once a day, or more often when necessary, to maintain them in a satisfactory operating condition.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.114 - Drainboards

14-1.114 Drainboards.

Drainboards of adequate size are to be provided and used for the proper handling of soiled items prior to washing and of clean items following sanitization. Drainboards are to be self-draining and to be located and constructed so that they do not interfere with the proper use of the dishwashing facilities. Use of easily movable tables for the storage of soiled items or the use of easily movable tables for the storage of clean items following sanitization is allowed.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.115 - Mechanical dishwashing machines

14-1.115 Mechanical dishwashing machines.

Mechanical dishwashing machines are to be equipped with thermometers to check their operation. Chemical test kits are to be present in the establishment and used to assure adequate chemical concentrations to achieve sanitization in machines using chemicals. One-quarter inch iron pipe size pressure test cocks are to be provided on machines to permit checking flow pressure of the final rinse water where needed. Pressures are to be maintained within the range specified by the manufacturer.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.116 - Drying

14-1.116 Drying.

All equipment and utensils are to be air-dried after sanitizing.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.117 - Wiping cloths

14-1.117 Wiping cloths.

(a) Clean, dry cloths used for wiping food spills from tableware, plates or bowls served to the consumer are to be used only for this purpose.

(b) Moist cloths used for wiping food spills on kitchenware and food-contact surfaces of equipment are to be used only for this purpose. These cloths are to be stored in a sanitizing solution between uses.

(c) Moist cloths used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves are to be stored in a sanitizing solution between uses and are to be used only for this purpose.

Effective Date: 
Wednesday, June 26, 1985
Doc Status: 
Complete