EQUIPMENT AND UTENSIL CLEANING AND SANITIZATION

Section 14-5.110 - All equipment at vending locations to be kept clean

EQUIPMENT AND UTENSIL CLEANING AND SANITIZATION

14-5.110 All equipment at vending locations to be kept clean.

(a) Food-contact surfaces are to be cleaned and sanitized each time the machine is serviced at an unattended vending operation, and daily or as needed to protect food from contamination at an attended vending operation.

(b) Nonfood-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.

(c) Clean and sanitized equipment and utensils, including single-service articles, are to be handled, transported, stored and offered for consumer use so that they are protected from contamination.

Effective Date: 
Friday, February 22, 1985
Doc Status: 
Complete

Section 14-5.111 - Manual facilities

14-5.111 Manual facilities.

The preferred manual method of cleaning and sanitizing equipment and utensils 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 State Commissioner of Health 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 utensils examined and free from coliform bacteria.

Effective Date: 
Friday, February 22, 1985
Doc Status: 
Complete

Section 14-5.112 - Definition of sanitization; general requirements

14-5.112 Definition of sanitization; general requirements.

(a) Sanitization is effective bactericidal treatment by heat or chemical means, acceptable to the permit-issuing official, which destroys pathogens on surfaces treated.

(b) 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 Fahreneheit (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 State Commissioner of Health, 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; or

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

(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.

(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: 
Friday, February 22, 1985
Doc Status: 
Complete

Section 14-5.113 - Drying

14-5.113 Drying.

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

Effective Date: 
Friday, February 22, 1985
Doc Status: 
Complete

Section 14-5.114 - Wiping cloths

14-5.114 Wiping cloths.

(a) Moist cloths used for wiping 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.

(b) Moist cloths used for cleaning nonfood-contact surfaces of equipment are to be stored in a sanitizing solution between uses, and are to be used only for this purpose.

Effective Date: 
Friday, February 22, 1985
Doc Status: 
Complete

Section 14-5.115 - Microwave ovens

14-5.115 Microwave ovens.

The cavities and door edges of microwave ovens are to be cleaned at least once a day, and are to be kept free of encrusted grease deposits and other accumulated soil.
 

Effective Date: 
Friday, February 22, 1985
Doc Status: 
Complete

Section 14-5.116 - Cleaning record

14-5.116 Cleaning record.

A record of cleaning operations is to be maintained by the operator. It is to be located in each machine or be returned daily to headquarters, and is to be available at the time of inspection and be current for at least the past 30 days.

Effective Date: 
Friday, February 22, 1985
Doc Status: 
Complete