Current through Register Vol. 41, No. 3, September 23, 2024
A. Equipment food-contact surfaces and
utensils shall be cleaned:
1. Except as
specified in subsection B of this section, before each use with a different
type of raw animal food such as beef, fish, lamb, pork, or
poultry;P
2. Each time there is a change from working
with raw foods to working with ready-to-eat
foods;P
3. Between uses with raw fruits and
vegetables and with time/temperature control for safety
food;P
4. Before using or storing a food temperature
measuring device;P and
5. At any time during the operation when
contamination may have occurred.P
B. Subdivision A 1 of this section
does not apply if the food-contact surface or utensil is in contact with a
succession of different types of raw meat and poultry each requiring a higher
cooking temperature as specified under
2VAC5-585-700
than the previous type.
C. Except
as specified in subsection D of this section, if used with time/temperature
control for safety food, equipment food-contact surfaces and utensils shall be
cleaned throughout the day at least every four
hours.P
D. Surfaces of utensils and equipment
contacting time/temperature control for safety food may be cleaned less
frequently than every four hours if:
1. In
storage, containers of time/temperature control for safety food and their
contents are maintained at temperatures specified under Part III (2VAC5-585-260
et seq.) of this chapter and the containers are cleaned when they are
empty;
2. Utensils and equipment
are used to prepare food in a refrigerated room or area that is maintained at
one of the temperatures in the following chart and:
a. The utensils and equipment are cleaned at
the frequency in the following chart that corresponds to the temperature; and
Temperature
|
Cleaning Frequency
|
41°F (5.0°C) or less
|
24 hours
|
>41°F - 45°F
(>5.0°C - 7.2°C)
|
20 hours
|
>45°F - 50°F
(>7.2°C - 10.0°C)
|
16 hours
|
>50°F - 55°F
(>10.0°C - 12.8°C)
|
10 hours
|
b. The cleaning frequency based on the
ambient temperature of the refrigerated room or area is documented in the food
establishment.
3.
Containers in serving situations such as salad bars, delis, and cafeteria lines
that hold ready-to-eat time/temperature control for safety food that is
maintained at the temperatures specified under Part III, are intermittently
combined with additional supplies of the same food that is at the required
temperature, and the containers are cleaned at least every 24 hours;
4. Temperature measuring devices are
maintained in contact with food, such as when left in a container of deli food
or in a roast, held at temperatures specified under Part III;
5. Equipment is used for storage of packaged
or unpackaged food such as a reach-in refrigerator and the equipment is cleaned
at a frequency necessary to preclude accumulation of soil residues;
6. The cleaning schedule is approved based on
consideration of:
a. Characteristics of the
equipment and its use;
b. The type
of food involved;
c. The amount of
food residue accumulation; and
d.
The temperature at which the food is maintained during the operation and the
potential for the rapid and progressive multiplication of pathogenic or
toxigenic microorganisms that are capable of causing foodborne disease;
or
7. In-use utensils are
intermittently stored in a container of water in which the water is maintained
at 135°F (57°C) or more and the utensils and container are cleaned at
least every 24 hours or at a frequency necessary to preclude accumulation of
soil residues.
E. Except
when dry cleaning methods are used as specified under
2VAC5-585-1810,
surfaces of utensils and equipment contacting food that is not time/temperature
control for safety food shall be cleaned:
1.
At any time when contamination may have occurred;
2. At least every 24 hours for iced tea
dispensers and consumer self-service utensils such as tongs, scoops, or
ladles;
3. Before restocking
consumer self-service equipment and utensils such as condiment dispensers and
display containers; and
4. In
equipment such as ice bins and beverage dispensing nozzles and enclosed
components of equipment such as ice makers, cooking oil storage tanks and
distribution lines, beverage and syrup dispensing lines or tubes, coffee bean
grinders, and water vending equipment:
a. At a
frequency specified by the manufacturer; or
b. Absent manufacturer specifications, at a
frequency necessary to preclude accumulation of soil or mold.
Statutory Authority: §
3.2-5121
of the Code of Virginia.