Current through Register Vol. 48, No. 9, September 27, 2024
4-501.11
Good
Repair and Proper Adjustment.
(A)
Equipment shall be maintained in a state of repair and condition that meets the
requirements specified under 4-1 and 4-2.
(B) Equipment components such as doors,
seals, hinges, fasteners, and kick plates shall be kept intact, tight, and
adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers
shall be kept sharp to minimize the creation of metal fragments that can
contaminate food when the container is opened.
4-501.12
Cutting Surfaces.
Surfaces such as cutting blocks and boards that are subject
to scratching and scoring shall be resurfaced if they can no longer be
effectively cleaned and sanitized or discarded if they are not capable of being
resurfaced.
4-501.14
Warewashing Equipment, Cleaning Frequency.
A warewashing machine; the compartment(s) of sinks, basins,
or other receptacles used for washing and rinsing equipment, utensils, raw
foods, or laundering wiping cloths; and drainboards or other equipment as
specified in 4-301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency
necessary to prevent recontamination of equipment and utensils and to ensure
that the equipment performs its intended function; and
(C) During use, at least once every
twenty-four (24) hours.
4-501.15
Warewashing Machines,
Manufacturers' Operating Instructions.
(A) A warewashing machine and its auxiliary
components shall be operated in accordance with the machine's data plate and
other manufacturer's instructions.
(B) A warewashing machine's conveyor speed or
automatic cycle times shall be maintained accurately timed in accordance with
manufacturer's specifications.
4-501.16
Warewashing Sinks and Food
Preparation Sinks, Use Limitation.
(A)
A warewashing sink may not be used for handwashing as specified under
2-301.15.
(B) If a warewashing sink
is used to wash wiping cloths, wash produce, or thaw food, the sink shall be
cleaned as specified under 4-501.14 before and after each time it is used to
wash wiping cloths or wash produce or thaw food. Sinks used to wash or thaw
food shall be sanitized as specified under 4-7 before and after using the sink
to wash produce or thaw food.
4-501.17
Warewashing Equipment,
Cleaning Agents.
When used for warewashing, the wash compartment of a sink,
mechanical warewasher, or wash receptacle of alternative manual warewashing
equipment as specified in 4-301.12(C) shall contain a wash solution of soap,
detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or
other cleaning agent according to the cleaning agent manufacturer's label
instructions.
Pf
4-501.18
Warewashing Equipment, Clean
Solutions.
The wash, rinse, and sanitize solutions shall be maintained
clean.
4-501.19
Manual
Warewashing Equipment, Wash Solution Temperature.
The temperature of the wash solution in manual warewashing
equipment shall be maintained at not less than 110 degrees F (43 degrees C) or
the temperature as specified on the cleaning agent manufacturer's label
instructions.
Pf
4-501.110
Mechanical Warewashing
Equipment, Wash Solution Temperature.
(A) The temperature of the wash solution in
spray type warewashers that use hot water to sanitize shall not be less than:
(1) For a stationary rack, single temperature
machine, 165 degrees F (74 degrees C);Pf
(2) For a stationary rack, dual temperature
machine, 150 degrees F (66 degrees C);Pf
(3) For a single tank, conveyor, dual
temperature machine, 160 degrees F (71 degrees C);Pf
or
(4) For a multitank, conveyor,
multitemperature machine, 150 degrees F (66 degrees
C).Pf
(B) The temperature of the wash solution in
spray-type warewashers that use chemicals to sanitize may not be less than 120
degrees F (49 degrees C).
Pf
4-501.111
Manual Warewashing Equipment,
Hot Water Sanitization Temperatures.
If immersion in hot water is used for sanitizing in a
manual operation, the temperature of the water shall be maintained at 171
degrees F (77 degrees C) or above.
P
(A) Except as specified in (B) of this
section, in a mechanical operation, the temperature of the fresh hot water
sanitizing rinse as it enters the manifold may not be more than 194 degrees F
(90 degrees C) or less than:Pf
(1) For a stationary rack, single temperature
machine, 165 degrees F (74 degrees C);
Pf or
(2) For all other machines, 180 degrees F (82
degrees C).
Pf
(B) The maximum temperature specified under
(A) of this section does not apply to the high pressure and temperature systems
with wand-type, hand-held spraying devices used for in-place cleaning and
sanitizing of equipment such as meat saws.
4-501.113
Mechanical Warewashing
Equipment, Sanitization Pressure.
The flow pressure of the fresh hot water sanitizing rinse
in a warewashing machine, as measured in the water line immediately downstream
or upstream from the fresh hot water sanitizing rinse control valve, shall be
within the range specified on the machine manufacturer's data plate and may not
be less than five (5) pounds per square inch (35 kilopascals) or more than
thirty (30) pounds per square inch (200 kilopascals).
4-501.114
Manual and Mechanical
Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration,
and Hardness.
A chemical sanitizer used in a sanitizing solution for a
manual or mechanical operation at contact times specified in 4-703.11(C)
shall:
(A) Meet the criteria specified
in 7-204.11;
(B) Be used in
accordance with the EPA registered label use instructions;
P and
(C) Be used as follows:
(1) A chlorine solution shall have a:
P
(a)
Minimum temperature of 75 degrees F (24 degrees C).
(b) Concentration between fifty (50) ppm and
two hundred (200) ppm.
(2) An iodine solution shall have a:
(a) Minimum temperature of 68 degrees F (20
degrees C).
P
(b) Concentration between twelve-point five
(12.5) ppm and twenty-five (25) ppm.
P
(3) A quaternary ammonium compound solution
shall:
(a) Have a minimum temperature of 75
degrees F (24 degrees C);
P
(b) Have a concentration as specified in
7-204.11 and as indicated by the manufacturer's use directions included in the
labeling;
P and
(c) Be used only in water with 500 mg/L
hardness or less or in water having a hardness no greater than specified by the
EPA-registered label use instructions.
P
(D) If another solution of a chemical
specified under (C) of this section is used, the permit holder shall
demonstrate to the Department that the solution achieves sanitization and the
use of the solution shall be approved;
P
(E) If a chemical sanitizer other than
chlorine, iodine, or a quaternary ammonium compound is used, it shall be
approved by the EPA and applied in accordance with the EPA-registered label use
instructions;
P
(F) If a chemical sanitizer is generated by a
device located on-site at the retail food establishment, it shall be used as
specified in (A) through (D) of this section and shall be produced by a device
that:
(1) Complies with regulations as
specified in 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and
Rodenticide Act (FIFRA);
P
(2) Complies with
40 CFR
152.500, Requirement for
Devices and
40 CFR
156.10, Labeling
Requirements;
P
(3) Displays the EPA device manufacturing
facility registration number on the device,
Pf and
(4) Is operated and maintained in accordance
with manufacturer's instructions.
Pf
4-501.115
Manual Warewashing Equipment,
Chemical Sanitization Using Detergent-Sanitizers.
If a detergent-sanitizer is used to sanitize in a cleaning
and sanitizing procedure where there is no distinct water rinse between the
washing and sanitizing steps, the agent applied in the sanitizing step shall be
the same detergent-sanitizer that is used in the washing step.
4-501.116
Warewashing Equipment
Determining Chemical Sanitizer Concentration.
Concentration of the sanitizing solution shall be
accurately determined by using a test or other
device.Pf
