Current through Register Vol. 48, No. 9, September 27, 2024
4-204.11
Ventilation Hood Systems, Drip Prevention.
Exhaust ventilation hood systems in food preparation and
warewashing areas including components such as hoods, fans, filters, and
ducting shall be of commercial type and designed to prevent grease or
condensation from draining or dripping onto food, equipment, utensils, linens,
and single-service and single-use articles.
4-204.12
Equipment Openings, Closures,
and Deflectors.
(A) A cover or lid for
equipment shall overlap the opening and be sloped to drain.
(B) An opening located within the top of a
unit of equipment that is designed for use with a cover or lid shall be flanged
upward at least five (5) millimeters (two-tenths of an inch).
(C) Except as specified under (D) of this
section, fixed piping, temperature measuring devices, rotary shafts, and other
parts extending into equipment shall be provided with a watertight joint at the
point where the item enters the equipment.
(D) If a watertight joint is not provided:
(1) The piping, temperature measuring
devices, rotary shafts, and other parts extending through the openings shall be
equipped with an apron designed to deflect condensation, drips, and dust from
openings into the food; and
(2) The
opening shall be flanged as specified under (B) of this section.
4-204.13
Dispensing Equipment, Protection of Equipment and Food.
In equipment that dispenses or vends liquid food or ice in
unpackaged form:
(A) The delivery
tube, chute, orifice, and splash surfaces directly above the container
receiving the food shall be designed in a manner, such as with barriers,
baffles, or drip aprons, so that drips from condensation and splash are
diverted from the opening of the container receiving the food;
(B) The delivery tube, chute, and orifice
shall be protected from manual contact such as by being recessed;
(C) The delivery tube or chute and orifice of
equipment used to vend liquid food or ice in unpackaged form to self-service
consumers shall be designed so that the delivery tube or chute and orifice are
protected from dust, insects, rodents, and other contamination by a
self-closing door if the equipment is:
(1)
Located in an outside area that does not otherwise afford the protection of an
enclosure against the rain, windblown debris, insects, rodents, and other
contaminants that are present in the environment or
(2) Available for self-service during hours
when it is not under the full-time supervision of a food employee;
and
(D) The dispensing
equipment actuating lever or mechanism and filling device of consumer
self-service beverage dispensing equipment shall be designed to prevent contact
with the lip-contact surface of glasses or cups that are refilled.
(E) Dispensing equipment in which
time/temperature control for safety food in a homogenous liquid form is
maintained outside of the temperature control requirements as specified under
3-501.16(A) shall:
(1) Be specifically
designed and equipped to maintain the commercial sterility of aseptically
packaged food in a homogenous liquid form for a specified duration from the
time of opening the packaging within the equipment;
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(2) Conform to the requirements for this
equipment as specified in NSF/ANSI 18-2006, Manual Food and Beverage
Dispensing Equipment.
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4-204.15
Bearings and Gear Boxes,
Leakproof.
Equipment containing bearing and gears that require
lubricants shall be designed and constructed so that the lubricant cannot leak,
drip, or be forced into food or onto food-contact surfaces.
4-204.16
Beverage Tubing,
Separation.
Except for cold plates that are constructed integrally with
an ice storage bin, beverage tubing and cold-plate beverage cooling devices may
not be installed in contact with stored ice.
4-204.17
Ice Units, Separation of
Drains.
Liquid waste drain lines shall not pass through an ice
machine or ice storage bin.
4-204.18
Condenser Unit,
Separation.
If a condenser unit is an integral component of equipment,
the condenser unit shall be separated from the food and food storage space by a
dustproof barrier.
4-204.110
Molluscan Shellfish
Tanks.
Molluscan shellfish life support system display tanks may
not be used to store or display shellfish that are offered for human
consumption and shall be conspicuously marked so that it is obvious to the
consumer that the shellfish are for display only.
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4-204.112
Temperature Measuring
Devices.
(A) In a mechanically
refrigerated or hot food storage unit, the sensor of a temperature measuring
device shall be located to measure the air temperature in the warmest part of a
mechanically refrigerated unit and in the coolest part of a hot food storage
unit.
(B) Except as specified in
(C) of this section, cold or hot holding equipment used for time/temperature
control safety food shall be designed to include and shall be equipped with at
least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the device's temperature display.
(C) Paragraph (B) of this section does not
apply to equipment for which the placement of a temperature measuring device is
not a practical means for measuring the ambient air surrounding the food
because of the design, type, and use of the equipment, such as calrod units,
heat lamps, cold plates, bainmaries, steam tables, insulated food transport
containers, and salad bars.
(D)
Temperature measuring devices shall be designed to be easily
readable.
(E) Food temperature
measuring devices and water temperature measuring devices on warewashing
machines shall have a numerical scale or digital readout in increments no
greater than 2 degrees F (1 degree C) in the intended range of use.
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4-204.113
Warewashing Machine, Data
Plate, Operating Specifications.
A warewashing machine shall be provided with an easily
accessible and readable data plate affixed to the machine by the manufacturer
that indicates the machine's design and operation specifications including
the:
(A) Temperature required for
washing, rinsing, and sanitizing;
(B) Pressure required for the fresh water
sanitizing rinse unless the machine is designed to use only a pumped sanitizing
rinse; and
(C) Conveyor speed for
conveyor machines or cycle time for stationary rack machines.
4-204.114
Warewashing
Machines, Internal Curtains.
Warewashing machine wash and rinse tanks shall be equipped
with baffles, curtains, or other means to minimize internal cross contamination
of the solutions in wash and rinse tanks.
4-204.115
Warewashing Machines,
Temperature Measuring Devices.
A warewashing machine shall be equipped with a temperature
measuring device that indicates the temperature of the water:
(A) In each wash and rinse tank;
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(B) As the water enters the hot water
sanitizing final rinse manifold or in the chemical sanitizing solution tank.
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4-204.116
Manual Warewashing Equipment,
Heaters and Baskets.
If hot water is used for sanitization in manual warewashing
operations, the sanitizing compartment of the sink shall be:
(A) Designed with an integral heating device,
equipped with an integral thermometer, that is capable of maintaining water at
a temperature not less than 171 degrees F (77 degrees
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(B) Provided with a rack or basket to allow
complete immersion of equipment and utensils into the hot water.
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4-204.117
Warewashing Machines,
Automatic Dispensing of Detergents and Sanitizers.
A warewashing machine shall be equipped to:
(A) Automatically dispense detergents and
sanitizers;
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(B) Incorporate a visual means to verify that
detergents and sanitizers are delivered or a visual or audible alarm to signal
if the detergents and sanitizers are not delivered to the respective washing
and sanitizing cycles.
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4-204.118
Warewashing Machines, Flow
Pressure Device.
(A) Warewashing
machines that provide a fresh hot water sanitizing rinse shall be equipped with
a pressure gauge or similar device such as a transducer that measures and
displays the water pressure in the supply line immediately before entering the
warewashing machine and
(B) If the
flow pressure measuring device is upstream of the fresh hot water sanitizing
rinse control valve, the device shall be mounted in a 6.4 millimeter or
one-fourth inch Iron Pipe Size (IPS) valve.
(C) Paragraphs (A) and (B) of this section do
not apply to a machine that uses only a pumped or recirculated sanitizing
rinse.
4-204.119
Warewashing Sinks and Drainboards, Self-Draining.
Sinks and drainboards of warewashing sinks and machines
shall be self-draining.
4-204.120
Equipment Compartments,
Drainage.
Equipment compartments that are subject to accumulation of
moisture due to conditions such as condensation, food or beverage drip, or
water from melting ice shall be sloped to an outlet that allows complete
draining.
4-204.122
Case Lot Handling Apparatuses, Moveability.
Apparatuses, such as dollies, pallets, racks, and skids
used to store and transport large quantities of packaged foods received from a
supplier in a cased or overwrapped lot, shall be designed to be moved by hand
or by conveniently available apparatuses such as hand trucks and
forklifts.
