New York Codes, Rules and Regulations
Title 10 - DEPARTMENT OF HEALTH
Chapter I - State Sanitary Code
Part 14 - Food Service Establishments
Subpart 14-1 - Food Service Establishments
Equipment and Utensil Cleaning and Sanitation
Section 14-1.110 - Cleaning frequency
Current through Register Vol. 46, No. 39, September 25, 2024
(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.
