South Carolina Code of Regulations
Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL
Subchapter 61-25 - Retail Food Establishments
Chapter 61-25.9 - STANDARDS FOR ADDITIONAL RETAIL FOOD ESTABLISHMENT OPERATIONS
Part 61-25.9-6 - IMMEDIATE OUTDOOR COOKING

Universal Citation: SC Code Regs 61-25.9-6

Current through Register Vol. 48, No. 9, September 27, 2024

This standard shall apply to retail food establishments that provide food by outdoor cooking, grilling, or roasting of the food on their premises.

(A) Definition.

Immediate outdoor cooking (IOC) is defined as the outdoor cooking, grilling, or roasting of food on the physical premises of a permitted retail food establishment. Immediate outdoor cooking activities shall not be associated with a mobile food unit, mobile food pushcart, farmer's market, or seasonal series.

(B) General.

(1) A retail food establishment that conducts IOC shall comply with all applicable provisions of this regulation, except as outlined in this standard.

(2) The Department may prohibit the distribution of certain time/temperature control for safety food, and may modify specific requirements for physical facilities when, in the opinion of the Department, no health hazard will result.

(3) The retail food establishment shall be in operation at all times during any IOC activities.

(4) The retail food establishment is solely responsible for all IOC provisions, including, but not limited to, employees, person in charge, food supplies, and preparations.

(5) The Department must approve the location that is to be considered the IOC area.

(6) The Department may have additional requirements due to environmental conditions that may pose a risk for contamination of food products. Under such conditions, the Department may limit or cease the use of the outdoor cooking and service areas.

(C) Employees.

Food employees shall not contact exposed, ready-to-eat-food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing utensils.

(D) Food.

(1) All food preparation shall be completed inside the permitted retail food establishment.

(2) All food items shall be protected from contamination during transportation, storage, cooking, display, and service.

(3) All food employees shall prepare, hold, and serve food according to all applicable sections of Chapter 3, Food.

(4) IOC shall have at least one temperature measuring device for checking temperatures of food that meets the following requirements:
(a) Able to be calibrated; and

(b) Appropriate for the food density being checked.

(5) Leftover portions of food cooked during IOC shall be discarded immediately. No food shall be stored for future service.

(E) Service.

(1) Equipment used for IOC shall be limited to grills, steam pots and pizza ovens designed for outdoor use.

(2) The Department shall authorize IOC operations based on the following:
(a) The permitted retail food establishment must be of sufficient size and capability to support the same operations inside as well as IOC.

(b) The same or similar size or type of equipment used for cooking inside the permitted retail food establishment may be authorized for IOC.

(c) The same or similar type foods that are cooked inside the permitted retail food establishment may be authorized for IOC.

(3) Only the cooking and immediate service of food will be allowed during IOC operations, except that the serving of displayed food in the immediate cooking area must be completed within four (4) hours for any single function or activity.

(4) Food shall be kept covered, except during times of continuous serving or display.

(5) Covers or lids may be removed only for monitoring, stirring, or adding additional ingredients.

(6) Condiments must be dispensed in individual single-service type packets, pump dispensers, squeeze bottles, shakers, or similar dispensers which minimize contamination of food items by food employees, patrons, vermin, environmental conditions, or other sources.

(7) Equipment and utensils shall be adequate in number to conduct the IOC activities.

(8) In-use wiping cloths shall be stored in a clean solution of an approved sanitizer.

(9) The IOC area shall be effectively separated from the public.

(F) Construction.

(1) Floors shall be constructed of concrete, asphalt, tight wood, or other similarly cleanable material and shall be kept clean and in good repair.

(2) Light bulbs and fluorescent tubes shall be shielded, coated, or otherwise shatter-resistant and provide 20-foot candles of illumination.

(3) All IOC equipment, including tables, shall be safe, corrosion resistant, nonabsorbent, smooth, easily cleanable, durable, and free of seams and difficult to clean areas.

(4) Warewashing is not permitted outside. All utensils/equipment used in outdoor cooking/serving of food shall be returned to the permitted retail food establishment for proper cleaning; except that, in-place cleaning may be allowed for grills and similar equipment.

(G) Handwashing Sinks.

If IOC exceeds four (4) times per calendar year, the following handwashing sink requirement shall be met:

(1) A permanently installed exterior handwashing sink shall be provided pursuant to 5-202.12, 5-203.11 and 5-204.11.

(2) If using a portable handwashing sink, it shall have a minimum five (5) gallon potable water-dispensing tank and a minimum seven-point five (7.5) gallon waste water holding tank.

(3) The handwashing sink shall be provided with soap and disposable paper towels.

(4) When a permanently installed exterior handwashing sink is not required, a container of water with a spigot, soap, disposable towels and a catch bucket shall be provided.

(5) Gloves and/or hand sanitizers shall not be allowed as a substitute for handwashing facilities.

(H) Authorization.

(1) No retail food establishment shall conduct IOC operations that does not have an authorization issued by the Department.

(2) Any retail food establishment that operates or proposes to conduct IOC operations must apply to the Department for an authorization thru the application process.

(3) Only a retail food establishment who complies with the requirements of this regulation and this standard shall be entitled to, receive and retain such an authorization.

(4) Once IOC has been authorized, the retail food establishment shall notify the Department of any changes to the authorized IOC operation, such as, but not limited to, operations, procedures, menus, or changes in the retail food establishment in accordance with 8-304.11(B).

Disclaimer: These regulations may not be the most recent version. South Carolina may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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