Current through Register Vol. 56, No. 6, March 18, 2024
(a) Except as specified in (b) below, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles, or cabinets used for the storage of these items shall not be located:
1. In locker rooms; toilet rooms; garbage rooms; mechanical rooms; or
2. Under sewer lines that are not shielded to intercept potential drips; leaking water lines including leaking automatic fire sprinkler heads; lines on which water has condensed; open stairwells; or other sources of contamination.
(b) A storage cabinet used for linens or single-service or single-use articles may be stored in a locker room.
(c) If a mechanical clothes washer or dryer is provided, it shall be located so that the washer or dryer is protected from contamination and shall be located only where there is no exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
(d) Equipment that is fixed because it is not easily movable shall be installed so that it is:
1. Spaced to allow access for cleaning along the sides, behind, and above the equipment;
2. Spaced from adjoining equipment, walls, and ceilings a distance of not more than one millimeter or one thirty-second inch; or
3. Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
(e) Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being:
1. Sealed to the table; or
2. Elevated on legs that provide at least a four-inch clearance between the table and the equipment, except as specified in (f)4 below.
(f) Fixed equipment shall meet the following requirements for elevation or sealing:
1. Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a six-inch clearance between the floor and the equipment, except as specified in (f)2 and 3 below.
2. If no part of the floor under the floor-mounted equipment is more than six inches from the point of cleaning access, the clearance space may be only four inches.
3. This subsection does not apply to display shelving units, display refrigeration units, and display freezer units located in the consumer shopping areas of a retail food store, if the floor under the units is maintained clean.
4. The clearance space between the table and table-mounted equipment may be:
i. Three inches, if the horizontal distance of the table top under the equipment is no more than 20 inches from the point of access for cleaning; or
ii. Two inches, if the horizontal distance of the table top under the equipment is no more than three inches from the point of access for cleaning.
