Current through Rules and Regulations filed through September 23, 2024
(1)
Cooling,
Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD,
and holding cold and hot FOOD, shall be sufficient in number and capacity to
provide FOOD temperatures as specified under
40-7-1-.08 through
40-7-1-.14.Pf
(2)
Manual Warewashing, Sink
Compartment Requirements.
(a) Except as
specified in (c) of this section, a sink with at least three (3) compartments
shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and
UTENSILS.Pf
(b) Sink compartments shall be large enough
to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or
UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or
alternative EQUIPMENT as specified in (c) of this section shall be
used.Pf
(c)
Alternative manual WAREWASHING
EQUIPMENT may be used when there are special cleaning needs or constraints and
its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may
include:
1.
High-pressure
detergent sprayers;
2.
Low- or line-pressure spray detergent foamers;
3.
Other task-specific cleaning
EQUIPMENT;
4.
Brushes or other implements;
5.
2-compartment sinks as specified
under (d) and (e) of this section; or
6.
Receptacles that substitute for
the compartments of a multicompartment sink.
(d) Before a 2-compartment sink is used:
1. The LICENSE HOLDER shall have its use
APPROVED; and
2. The LICENSE HOLDER
shall limit the number of KITCHENWARE items cleaned and SANITIZED in the
2-compartment sink, and shall limit WAREWASHING to batch operations for
cleaning KITCHENWARE such as between cutting one type of raw MEAT and another
or cleanup at the end of a shift, and shall:
(i) Make up the cleaning and SANITIZING
solutions immediately before use and drain them immediately after use,
and
(ii) Use a detergent-SANITIZER
to SANITIZE and apply the detergent-SANITIZER in accordance with the
manufacturer's label instructions and as specified under
40-7-1-.20(15),
or
(iii) Use a hot water
SANITIZATION immersion step as specified under
40-7-1-.21(10)(c).
(e) A 2-compartment
sink may not be used for WAREWASHING operations where cleaning and SANITIZING
solutions are used for a continuous or intermittent flow of KITCHENWARE or
TABLEWARE in an ongoing WAREWASHING process.
(3)
Drainboards. Drainboards,
UTENSIL racks, or tables large enough to accommodate all soiled and cleaned
items that may accumulate during hours of operation shall be provided for
necessary UTENSIL holding before cleaning and after SANITIZING.
(4)
Ventilation Hood Systems, Adequacy.
Ventilation hood systems and devices shall be sufficient in number and
capacity to prevent grease or condensation from collecting on walls and
ceilings.
(5)
Clothes Washers
and Dryers.
(a) Except as specified in
(b) of this section, if work clothes or LINENS are laundered on the PREMISES, a
mechanical clothes washer and dryer shall be provided and used.
(b)
If on-PREMISES laundering is
limited to wiping cloths intended to be used moist, or wiping cloths are
air-dried as specified under
40-7-1-.24(2), a
mechanical clothes washer and dryer need not be provided.
(6)
Utensils, Consumer
Self-Service. A FOOD dispensing UTENSIL shall be available for each
container displayed at a CONSUMER self-service unit such as a buffet or salad
bar.Pf
(7)
Food Temperature Measuring
Devices.
(a) FOOD TEMPERATURE MEASURING
DEVICES shall be provided and readily accessible for use in ensuring attainment
and maintenance of FOOD temperatures as specified under
40-7-1-.08 through
40-7-1-.14.Pf
(b) A TEMPERATURE MEASURING DEVICE with a
suitable small-diameter probe that is designed to measure the temperature of
thin masses shall be provided and readily accessible to accurately measure the
temperature in thin FOODS such as MEAT patties and FISH
filets.Pf
(8)
Temperature Measuring Devices,
Manual and Mechanical Warewashing.
(a)
In manual WAREWASHING operations, a TEMPERATURE MEASURING DEVICE shall be
provided and readily accessible for frequently measuring the washing and
SANITIZING temperatures.Pf
(b) In hot water mechanical WAREWASHING
operations, an irreversible registering temperature indicator shall be provided
and readily accessible for measuring the UTENSIL surface
temperature.Pf
(9)
Sanitizing Solutions, Testing
Devices. A test kit or other device that accurately measures the
concentration in MG/L of SANITIZING solutions shall be
provided.Pf
(10)
Cleaning Agents and Sanitizers,
Availability.
(a) Cleaning agents that
are used to clean EQUIPMENT and UTENSILS as specified under
40-7-1-.21 shall be provided and
available for use during all hours of operation.
(b) Except for those that are generated
on-site at the time of use, chemical SANITIZERS that are used to sanitize
EQUIPMENT and UTENSILS as specified under
40-7-1-.22 shall be provided and
available for use during all hours of operation.
O.C.G.A.
§§
26-2-1, et
seq.
