(one)cleaning frequency.

(1) Utensils and device surfaces that come into contact with food must be clean and disinfected;

A. Any time processing is switched between raw beef, raw pork, raw poultry, or raw seafood, or processing from raw to ready-to-eat foods;

B. after any operational interruption during which contamination may have occurred; and

C.After the last use of each working day.

(2) Where equipment and utensils are used continuously or in a production line for the preparation of potentially hazardous food, the utensils and food contact surfaces of the equipment must be cleaned and disinfected throughout the day according to a schedule based on food temperature, type of food, and amount of accumulated food particles.

(3) The food contact surfaces of cooking appliances and the cavities and seals of microwave oven doors must be cleaned at least once per day of use, except for hot oil cooking appliances and hot oil filtration systems. Food contact surfaces of all cookware and cookware must be kept free of encrusted grease and other accumulated contaminants.

(4) Surfaces of equipment that does not come into contact with food, including transportation vehicles, should be cleaned as often as necessary to keep the equipment free from a build-up of dust, dirt, food particles and other debris.

(b)cleaning materials.

(1) Cloths or sponges used to wipe up food splashes on food contact surfaces of equipment shall be regularly cleaned and rinsed with an approved disinfectant solution. These cloths and sponges should be kept in the sanitizing solution between uses.

(2) Cloths or sponges used to clean non-food contact surfaces shall be cleaned and rinsed in accordance with subsection (b)(1) of this document and shall not be used for any other purpose.

(3) Instead of cleaning rags or sponges, disposable towels are permitted if they are disposed of after each use.

(c)Manual cleaning and hygiene.

(1) A washbasin with at least three compartments must be provided and used for the manual cleaning and disinfection of devices and utensils. Kitchen sinks must be large enough to hold soaking supplies and utensils, and each sink must be supplied with hot and cold running water. Where immersion in sinks is impractical, equipment and utensils should be cleaned and disinfected manually or by pressure spray methods.

(2) Sufficiently sized draining boards or easily movable utensil tables shall be provided for the proper storage and handling of soiled utensils before cleaning and for clean utensils after disinfection, and shall be arranged so as not to interfere with the proper use of the dishwasher.

(3) Equipment and utensils should be pre-washed or pre-shrunk and, if necessary, pre-soaked to remove food particles and dirt.

(4) All sinks must be cleaned before use, and the cleaning process for equipment and utensils must be as follows:

A. Equipment and utensils must be thoroughly cleaned in the first compartment with a hot, clean detergent solution at the concentration specified on the manufacturer's label; and

B. Equipment and utensils must be rinsed with clean water in the second compartment without detergents or abrasives; and

C. Equipment and utensils must be disinfected in the third compartment according to the methods prescribed in this chapter.

(5) When pressure spray methods are used for cleaning and disinfecting, equipment and utensils should be thoroughly washed with a cleaning disinfectant solution until the item is free of visible food debris and dirt. The disinfectant cleaning agent must be used in accordance with the manufacturer's instructions and must be of a type that does not require rinsing with potable water when used in accordance with the manufacturer's instructions.

(6) The surfaces of all devices and utensils that come into contact with food must be disinfected by:

A. Immersion in clean, hot water with a temperature of at least 170 for at least 30 secondsÖF (77ÖVS); Wo

B. Immersion for at least one minute in a clean solution containing at least fifty parts per million available chlorine in the form of hypochlorite and having a temperature of at least 75°CÖF (24ÖVS); Wo

C. Immersion for at least one minute in a clean solution containing at least twelve and a half parts per million available iodine, within a pH range found effective by the manufacturer and at a temperature of not less than 75ÖF (24ÖVS); Wo

D. Immersion in a clean solution containing 200 ppm of a quaternary ammonium compound at a temperature of at least 75°C for at least one minuteÖF (24ÖC). The quaternary ammonium compound used must have been formulated by the manufacturer to ensure efficacy in water with a hardness of up to 500 parts per million at use concentration; or

E. Immersion in a clean solution containing another chemical disinfectant permitted under 21 CFR 178.1010 that provides the equivalent bactericidal activity of a solution containing at least fifty parts per million available chlorine as hypochlorite at a temperature of at least 75ÖF (24ÖC) for one minute; or

F. Steaming free of materials or additives other than those specified in 21 CFR 173.310 for equipment too large to be disinfected by immersion but where steam can be trapped; or

G. Flushing, spraying, or wiping with a chemical disinfectant solution at least twice the strength required for the specific disinfectant solution specified in this section for equipment too large to disinfect by immersion.

(7) When hot water is used for disinfection, the following equipment must be provided and used:

A. An integrated heater or device installed in, above or below the disinfection compartment of the sink and capable of maintaining the water at a temperature of at least 170°CÖF (77ÖC); e

B. an indicating thermometer with a number scale, exactly+2ÖF (+1ÖC) Convenient at the sink for frequent water temperature checks; and

C. Utensil holders or baskets sized and designed to allow full immersion of utensils and equipment in hot water.

(8) If chemicals are used for disinfection, they must not have concentrations in excess of the maximum allowable under 21 CFR 178.1010, and a test kit or other device that measures the concentration in parts per million of the solution must be provided and be used.

(d) Notwithstanding subsection (c)(1) of this document, a two-chamber sink may be used for hand washing and disinfecting utensils and equipment if an approved disinfectant is used and the two-chamber sink meets the requirements of Chapter 3701 Meets -21 of the Ohio Administrative Code and was used prior to May 1, 1983.

(e) Unless used immediately after disinfection, all equipment and utensils must be allowed to air dry. Drying towels is not allowed.

(f) Food establishments that do not have facilities for the proper cleaning and disinfection of utensils and equipment shall not prepare or package food, other than raw fruit and vegetables, or distribute unpackaged food.

(g)Handling and storage of equipment and utensils.Clean and disinfected equipment and utensils should be handled in a manner that protects them from contamination.

(1) Clean and disinfected equipment and utensils must be stored at least 152mm (6 inches) off the floor in a clean, dry location to protect them from splashes, dust and other contaminants. Food contact surfaces of stationary devices must also be protected from contamination. Equipment and appliances should not be placed under exposed or unprotected drains or water lines that are leaking or where condensation has collected.

(2) Utensils must be air dried prior to storage or stored in self-draining positions.

(3) Stored utensils should be covered or turned over whenever possible.

(h)individual services.

(1) Individual service items must be stored in closed boxes or containers at least 152 mm (6 inches) off the floor or on easily moveable open carts, skids, racks or pallets. Such storage must protect items from contamination and not be located under exposed or unprotected sewer lines or leaking water pipes, or in locations where condensation collects.

(2) Disposable items are to be handled in such a way that contamination of surfaces that can come into contact with food is avoided.

(EU)Forbidden storage areas.No catering utensils, utensils or disposable items may be stored in changing rooms, bathrooms or their anterooms, rubbish bins or machine rooms.

(Ord. 89-20. Approved 10/1/89.)

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