Retail Food Establishments

Regulation 61 - 25

South Carolina Department of Health and Environmental Control

2600 Bull Street, Columbia, South Carolina 29201

Revised - June 23, 1995

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Table of ConTenTs

ChaptER I. DEFInItIons .........................................1

ChaptER II. FooD ......................................................10

A. Food Supplies.....................................................................10 1. General .........................................................................10 2. Special foods ...............................................................10

B. Food Protection .................................................................11 1. General ........................................................................11 2. Emergency occurrences ..............................................12

C. Food Storage, Display, Service, and Transportation ..........12 1. General ........................................................................12 2. Refrigerated storage ....................................................14 3. Hot storage ..................................................................16

D. Food Preparation ...............................................................16 1. General ........................................................................16 2. Raw fruits and raw vegetables ....................................17 3. Parasitedestructioninfish ...........................................17 4. Cookingpotentiallyhazardousfood ............................18 5. Wholeeggs,andeggproducts .....................................18 6. Reheating .....................................................................19 7. Thawingpotentiallyhazardousfood ............................19

E. Food Dispensing ................................................................20 1. Dairy and non-dairy dispensing ...................................20 2. Table dispensing of condiments ...................................20 3. Ice dispensing and ice-dispensing utensils ..................20 4. Dispensing utensils ......................................................20 5. Re-service ....................................................................21 6. Family-style service .....................................................21 7. Display equipment .......................................................21

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ChaptER III. pERsonnEl .........................................23 A. EmployeeHealth ................................................................23

B. Disease Transmission Suspected........................................23

C. Personal Cleanliness ..........................................................24

D. Clothing..............................................................................24

E. Employee Practices ............................................................25

ChaptER IV. EquIpmEnt anD utEnsIls ..........26

A. Materials ...........................................................................26 1. General ........................................................................26 2. Solderandflux ............................................................26 3. Wood ...........................................................................26 4. Plastics and rubber ......................................................26 5. Metals ..........................................................................27 6. Cloth ............................................................................27 7. Single-service and single-use articles .........................28

B. Design and Fabrication ......................................................28 1. General ........................................................................28 2. Cleanability .................................................................29 3. Thermometers .............................................................30 4. Non-food-contact surfaces ..........................................30 5. Equipmentexhaustsystems ........................................30

C. Equipment Installation and Location ................................31 1. General ........................................................................31 2. Retailfoodestablishmentequipmentinstallation .......31

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ChaptER V. ClEanIng, sanItIzatIon, anD stoRagE oF EquIpmEnt anD utEnsIls .............................................32

A. EquipmentandUtensilCleaningandSanitization ...........32 1. Cleaning frequency .....................................................32 2. Wipingcloths ..............................................................33 3. Manualcleaningandsanitizing ..................................33 4. Mechanicalcleaningandsanitizing ............................36 5. Recirculationandhotwatermaintenance ....................41 6. Drying ..........................................................................41

B. Equipment and Utensil Handling and Storage ..................41 1. Handling .......................................................................41 2. Storage .........................................................................42 3. Pre-set tableware ..........................................................42 4. Single-service and single-use articles ..........................42 5. Prohibitedstorageareas ...............................................43

ChaptER VI. sanItaRy FaCIlItIEs anD ContRols .................................45

A. Water Supply ......................................................................45 1. General ........................................................................45 2. Water under pressure ...................................................45 3. Bottled water ...............................................................45 4. Hot water .....................................................................45 5. Steam ...........................................................................46

B. Sewage ...............................................................................46

C. Plumbing ...........................................................................46 1. General ........................................................................46 2. Backflow .....................................................................46 3. Water reservoir of misting devices, cleaning ..............47 4. Drains ..........................................................................48

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D. Toilet Facilities ..................................................................48 1. Toilet installation ........................................................48 2. Toilet rooms ................................................................49 3. Toiletfixtures ..............................................................49

E. Lavatory Facilities ............................................................49 1. Lavatory installation ...................................................49 2. Lavatory faucets ..........................................................50 3. Lavatory supplies ........................................................50 4. Lavatory maintenance .................................................50

F. Garbage and Refuse ..........................................................50 1. Containers ....................................................................50 2. Storage ........................................................................51 3. Disposal........................................................................52 4. Returnables and recyclables ........................................52

G. Insect and Rodent Control ................................................52 1. General ........................................................................52 2. Openings ......................................................................52 3. Application of insecticides and rodenticides ..............53 4. Insect attracting devices ..............................................53

ChaptER VII. ConstRuCtIon anD maIntEnanCE oF physICal FaCIlItIEs ...............54

A. Maintenance ......................................................................54

B. Floors ................................................................................54 1. Floor construction .......................................................54 2. Floor carpeting ............................................................54 3. Floor drains .................................................................54 4. Mats and duckboards ..................................................55 5. Floor junctures ............................................................55 6. Utility line installation ................................................55

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C. Walls and Ceilings ............................................................55 1. Construction ................................................................55 2. Exposedconstruction ..................................................56 3. Utility line installation ................................................56 4. Attachments ................................................................57 5. Covering material installation .....................................57

D. CleaningPhysicalFacilities ..............................................57 1. General ........................................................................57 2. Service sink .................................................................57 E. Lighting .............................................................................58

F. Ventilation .........................................................................58

G. Dressing Rooms and Locker Areas ...................................59 1. Dressing rooms and areas ...........................................59 2. Locker areas ................................................................59

H. PoisonousorToxicMaterials ............................................59 1. Materials permitted .....................................................59 2. Labeling .......................................................................59 3. Storage ........................................................................60 4. Retail sale ....................................................................60 5. Use ...............................................................................60 6. Containers ...................................................................61 7. First-aid supplies and personal medications ...............61

I. Premises .............................................................................61 1. General .........................................................................61 2. Living areas ..................................................................62 3. Linensandclothesstorage ...........................................62 4. Cleaning equipment storage .........................................62 5. Animals ........................................................................62

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ChaptER VIII. BaRBECuE pIt anD pIt-CookIng Room ConstRuCtIon ...................63

A. Room Construction ............................................................63

B. Pit Construction .................................................................64

C. Ventilation ..........................................................................65

D. Lavatories ...........................................................................65

E. Lighting ..............................................................................65

ChaptER IX. outDooR CookIng anD sERVIng oF FooD ............................66

ChaptER X. moBIlE FooD unIts .......................68

A. Mobile Food Service ..........................................................68 1. General ........................................................................68 2. Mobile operations ........................................................68 3. Single-service articles ..................................................68 4. Water system ................................................................68 5. Waste retention .............................................................69

B. Base of Operation ..............................................................69

C. Servicing Area and Operations ..........................................69 1. Servicing area ...............................................................69 2. Servicing operations .....................................................70

ChaptER XI. tEmpoRaRy FooD sERVICE .......71

ChaptER XII. spECIal EVEnts ...............................74

ChaptER XIII. tRanspoRtatIon oF mEat anD mEat pRoDuCts .....................76

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A. General ...............................................................................76

B.Vehicles ..............................................................................76

C. Refrigeration ......................................................................76

D. Contamination ....................................................................76

E.Clothing..............................................................................77

F. Mobile meat and seafood sales ..........................................77

ChaptER XIV. ComplIanCE pRoCEDuREs .........78

A. Permits ...............................................................................78

B. Issuance of permit ..............................................................78

C. Suspension of permit ..........................................................79

D. Closure of temporary and special event food service establishment ......................................................................80

E. Revocation of permit ..........................................................80

F. Service of notices ...............................................................82

G. Hearings .............................................................................82

H. Inspection frequency ..........................................................82

I. Access ................................................................................82

J. Report of inspections .........................................................82

K. Correction of violations .....................................................83

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L.Gradingofretailfoodestablishments ................................84

M.Existingequipment ............................................................86

N. Training ..............................................................................86

O. Examinationandcondemnationoffood ............................86

P. Retailfoodestablishmentsoutsidejurisdiction ofthehealthauthority ........................................................87

Q. Submission of plans ...........................................................88

R. Permit fees .........................................................................88

S. Enforcement provisions .....................................................88

T. Unconstitutionality clause ..................................................88

appEnDIX I. EquIpmEnt EXhaust systEm DEsIgn anD InstallatIon ..........89

appEnDIX II. EquIpmEnt InstallatIon REquIREmEnts .................................94

appEnDIX III. hot WatER sIzIng REquIREmEnts .................................97

appEnDIX IV. pEst ContRol ...................................98

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ReGUlaTIon 61-25: ReTaIl fooD esTablIsHMenTs

Chapters I - XIV and appendices 1 - IV

effective - June 23, 1995

CHapTeR I - DefInITIons

A. Thefollowingdefinitionsshallapplyintheinterpretationandtheenforcementofthisregulation:

1. “appRoVED”-acceptabletothehealthauthority basedonadeterminationofconformitywithprinciples, practices,andgenerallyrecognizedstandardsthat protectpublichealth.

2. “aw”-symbolforwateractivitywhichmeasuresthe freemoistureinafood,isthequotientofwatervapor pressureofthesubstancedividedbythevaporpressure ofpurewateratthesametemperature.

3. “BasE oF opERatIon” - a permitted retail food establishmentwhichisusedforfoodpreparation, storage of supplies, and servicing operations for mobile food units.

4. “CatERER”-apermittedfoodserviceestablishment thatservesfoodataremotesiteforaprivategroup.

5. “CoRRosIon-REsIstant matERIals” - thosematerialsthatmaintaintheiroriginalsurfacecharacteristicsunderprolongedinfluenceofthefoodtobecontacted,thenormaluseofcleaningcompoundsandbactericidalsolutions,andotherconditionsofuse.

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6. “CRItICal VIolatIon”-aprovisionofthis regulationthat,ifviolated,ismorelikelythanother violations to contribute to food contamination, illness, or environmental degradation.

7. “EasIly ClEanaBlE” - surfaces readily accessible andmadeofsuchmaterialsandfinishesandso fabricatedthatresiduemaybeeffectivelyremovedby normalcleaningmethods.

8. “EmployEE”-thepermitholder,individualshaving supervisoryormanagerialduties,oranyotherperson workinginaretailfoodestablishment.

9. “EquIpmEnt”-articlesthatareusedinthe operationofaretailfoodestablishmentsuchasstoves, ovens,hoods,slicers,grinders,mixers,scales,meat blocks,tables,foodshelving,reach-inrefrigerators, freezers,sinks,icemakers,andothersimilaritems. Thetermdoesnotincludeutensils.

10. “FolloW-up InspECtIon” - an inspection conductedtoconfirmcorrectionofviolation(s) recorded during a previous inspection.

11. “FooD” - any raw, cooked or processed edible substance, ice, beverage, or ingredient used or intended foruseorforsaleinwholeorinpartforhuman consumption.

12. “FooD-ContaCt suRFaCEs”-thosesurfacesof equipmentandutensilswithwhichfoodnormally comesincontactandthosesurfacesfromwhichfood maydrain,drip,orsplashbackontosurfacesnormally incontactwithfood.

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13. “hEalth authoRIty”-anauthorized representativeoftheSouthCarolinaDepartmentof HealthandEnvironmentalControl.

14. “hERmEtICally sEalED ContaInER” - a containerthatisdesignedandintendedtobesecure againsttheentryofmicroorganismsand,inthecaseof lowacidcannedfood,tomaintainthesterilityofits contents after processing.

15. “ImmInEnt hEalth hazaRD” - any violation orcombinationofviolationsthatmayimmediately jeopardizethehealthofthepublicandwhichthe facility does not or is unable to correct immediately.

16. “kItChEnWaRE” - all multi-use utensils otherthantableware.

17. “loW VoltagE Fly tRap”-atrapwhichemits alowvoltageelectronicpulsedesignedtodisruptthe insect’snervoussystemandtraptheinsectby adherencetoaglueboard,ratherthanelectrocutingand explodingtheinsect.

18. “mEat”-theediblepartsofcattle,sheep,swine, goats,fish,seafood,fowl,gameanimals,etc.

19. “mEat pRoDuCts” - any articles of food, or any articlesintendedforuseashumanfood,whichare derivedinwholeorinpartfromanyedibleportionof meat.

20. “moBIlE mEat oR sEaFooD salEs”-the retailsaleofmeatorseafoodthatisconductedfroma vehiclewhichreturnsatintervalstoitsbaseof operation.

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21. “moBIlE FooD unIt”-avehicle-mountedfood serviceoperationthatreturnsdailytoitsbaseof operation.

22. “paCkagED” - bottled, canned, cartoned, securely bagged, or securely wrapped.

23. “ph”-ameasureoftheacidityoralkalinityof a solution.

24. “potEntIally hazaRDous FooD”

a. Potentiallyhazardousfoodisafoodthatisnatural orsyntheticandisinaformcapableofsupporting:

(1) Therapidandprogressivegrowthofinfectiousortoxigenicmicroorganisms;or

(2) ThegrowthandtoxinproductionofClostridium botulinum.

b. Potentiallyhazardousfooddoesnotinclude:

(1) Afoodwithawateractivity(aw)valueof 0.85orless;

(2) Afoodwithahydrogenionconcentration (pH)levelof4.6orbelowwhenmeasuredat 75°F.(24°C);

(3) Afood,inanunopenedhermeticallysealedcontainer,thatiscommerciallyprocessedtoachieveandmaintaincommercialsterilityunder conditions of nonrefrigerated storage and distribution;and

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(4) Afoodforwhichlaboratoryevidencedemon-stratesthatrapidandprogressivegrowthofinfectiousandtoxigenicmicroorganismsortheslowergrowthofClostridium botulinum cannot occurandwhichisgrantedavariancebythehealthauthority.

25. “REDuCED oXygEn paCkagIng”

a. Reducedoxygenpackagingisthereductionoftheamountofoxygeninapackagebymechanicallyevacuatingtheoxygen;displacingtheoxygenwithanothergasorcombinationofgases;orotherwisecontrollingtheoxygencontentinapackagetoalevelbelowthatnormallyfoundinthesurroundingatmosphere,whichis21%oxygen.

b. Reducedoxygenpackagingincludesmethodsthat maybereferredtoasalteredatmosphere,modified atmosphere,controlledatmosphere,lowoxygen, and vacuum packaging including sous vide.

26. “REtaIl FooD EstaBlIshmEnt” - any operationthatprepares,packages,serves,processes,orotherwiseprovidesfoodforhumanconsumption,eitheronoroffthepremises,regardlessofwhetherthereisachargeforthefood.Theseestablishmentsarefurtherdefinedas:

a. FoodServiceEstablishment-operationssuchas, but not limited to, restaurants, delicatessens, snack bars,cateringoperations,icecreamparlors,school cafeterias, mobile food units including bases of operations, and temporary food service establishments.

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b. RetailFoodStore-operationsthatprocessmeat,meatproducts,orotherpotentiallyhazardousfood,suchas,butnotlimitedto,grocerystores,retailmeatmarkets,fishandseafoodmarkets.Theseestablishmentsmayalsoengageinlimitedfoodser-viceoperationsthatcomplywithapplicablerequire-mentsofthisRegulation.Aseparatefoodservicefacilityoperatingwithinaretailfoodstoremaybeevaluatedindependentlyfromtheretailfoodstore.

c. Retailfoodestablishmentsdonotinclude:

(1) Aprivatehomewherefoodispreparedor served for individual family consumption.

(2) Churcheswherethefoodserviceislimitedto membersandtheirguests.

(3) Churchesandcharitableorganizationsthat prepareandservefoodtothepublicontheir ownpremisesanddonotexceedfour functionsinatwelvemonthperiod.

(4) Retailfoodestablishmentsorfacilities located on United States Government propertyandregulatedbyfederalauthorities.

(5) Retailfoodestablishmentsorfacilities operatedbytheUnitedStatesGovernment.

(6) Retailfoodestablishmentsorfacilities serving solely as commissaries for interstate carriers.

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(7) Retailfoodestablishmentsorfacilitieson vehiclesorcommoncarriersforhiresuchas airplanes,trains(includingmaintenancecrew cookcars),ships,andothersimilar conveyances.

(8) Retailfoodestablishmentsorfacilities governedbyotherregulationswhensuch regulationsaredeterminedbythehealth authoritytobesatisfactory.

(9) Bakesales,includingweekendhomebakers whopreparenonpotentiallyhazardousbreads andpastriesforfriendsandneighborsonly andwhodonotadvertiseorpossessa business license.

(10) Boardinghouseswhenfoodserviceis restricted to residents only.

(11) Bedandbreakfasthomes,motelsandhotelswhichrentroomsandpreparenonpotentiallyhazardousbreakfast food or serve prepackaged food.

(12) Permanentfoodstandsthatservenonpotentiallyhazardousfoodwhichrequiresminimalornopreparationincludingpretzels,popcorn,sno-cones, cottoncandy,candyapples,frenchfries,softdrinks, draft beer, and similar food.

(13) Tavernsthatareprimarilyengagedinthesaleofalcoholicbeverages,anddonotengageinextensivepreparationofnonpotentiallyhazardousfoodorpreparationofpotentiallyhazardousfood.

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(14) Occasionalcatererswhoprovidefoodtoa singleclientanddonotexceedfourfunctions inatwelve-monthperiod,donotpossessa business license, and do not advertise.

(15) Conveniencefoodstoreswhichofferforsale prepackaged food and may engage in limited preparationofnonpotentiallyhazardousfood.

(16) Mobilefoodunitswhichofferforsale prepackaged food and may engage in limited preparationofnonpotentiallyhazardousfood.

(17) Businessessellingonlyprepackagedfood.

(18) Vendingmachines.

27. “RoutInE InspECtIon” - an unannounced inspectionofaretailfoodestablishmentconductedto determinethesanitaryconditionswithinthat establishment.

28. “saFE matERIals” - articles manufactured from orcomposedofmaterialsthatmaynotreasonablybe expectedtoresult,directlyorindirectly,intheir becomingacomponentorotherwiseaffectingthe characteristicsofanyfood.

29. “sanItIzatIon” - effective bactericidal treatment byaprocessthatprovidesenoughcumulativeheator concentrationofchemicalsforenoughtimetoreduce thebacterialcount,includingpathogens,toasafe level on utensils and equipment.

30. “sEalED”-freeofcracksorotheropeningswhich permittheentryorpassageofmoisture.

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31. “sInglE-sERVICE aRtIClEs” - any tableware, carry-oututensils,orotheritemsthataredesignedand constructed for one time, one person use.

32. “sInglE-usE aRtIClEs” - utensils and bulk food containers designed and constructed to be used once and discarded.

33. “spECIal EVEnt”-amasspublicgatheringnotto exceedthreeconsecutivedayswherefoodisprepared andservedtothepublic,suchascommunity celebrations, festivals, special promotions, or similar events.

34. “taBlEWaRE” - eating, drinking, and serving utensilsfortableusesuchasflatwareincludingforks, knives,spoons,bowls,cups,servingdishes,andplates.

35. “tEmpoRaRy FooD sERVICE EstaBlIshmEnt”-anyfoodserviceestablishment whichoperatesatafixedlocationforaperiodoftime nottoexceed14consecutivedaysinconnectionwith a fair, carnival, circus, special promotion, or similar event.

36. “utEnsIl”-anytablewareandkitchenwareusedin thestorage,preparation,conveying,orservingoffood.

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CHapTeR II - fooD

a. Food supplies.

1. general.

Allfoodinretailfoodestablishmentsshallbefrom sourcesapprovedorconsideredsatisfactorybythe healthauthority;shallbeproperlylabeled;shallbefree fromspoilage,adulteration,andothercontamination; andshallbesafeforhumanconsumption.

2. special foods.

a. Hermeticallysealedfoodshallbeobtainedfroman approvedfoodprocessingestablishment.

b. Fluidmilkandfluidmilkproductsusedorserved shallbepasteurizedandmeetGradeAquality standards.Drymilkanddrymilkproductsshallbe madefrompasteurizedmilkandmilkproducts.

c. Freshandfrozenshuckedshellfish(oysters,clams,mussels,andscallops)shallbepackedinnonreturnablepackagesidentifiedwiththenameandaddressoftheoriginalshellstockprocessor,shucker-packer,orrepacker,andtheinterstatecertificationnumberissuedaccordingtolaw.Shellstockandshuckedshellfishshallbekeptinthecontainerinwhichtheywerereceiveduntiltheyareused.Eachcontainerofunshuckedshellstock(oysters,clams,mussels,andscallops)shallbeidentifiedbyanattachedtagthatstatesthenameandaddressoftheoriginalshellstockprocessor,thekindandquantityofshellstock,andaninterstatecertificationnumberissuedbytheStateorforeignshellfishcontrolagency.Shellstocksource

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identificationtagsorlabelsshallbekeptonfileattheestablishmentforatleast90calendardays.

d. Onlycleanwholeeggs,withshellintactandwithoutcracksorchecks,orpasteurizedliquid,frozen,dryeggsandeggproductsshallbeused.Commerciallypreparedandpackagedhard-boiledeggsmaybeused.

e. Wildmushroomsshallnotbeservedorofferedforsale.

f. Thesaleofprocessedgameandgameanimalsmay beapprovedbythehealthauthorityunless otherwiseprohibitedbywildlifelaws.

g. Infantformulashallnotbesoldorofferedforsale beyondtheexpirationdate.

h. Exceptforfishthatisfrozenbefore,during,and afterpackaging,aretailfoodestablishmentmaynot packagefishusingareducedoxygenpackaging method.

B. Food protection.

1. general.

Food being transported, stored, prepared, displayed, served,orsoldataretailfoodestablishmentshallbeprotectedfromdust,flies,rodents,orothervermin,toxicmaterials,uncleanequipmentandutensils,unnecessaryhandling,coughsandsneezes,floodingbysewage,overheadleakage,andallothersourcesofcontamination. Different types of raw animal products, suchasbeef,fish,lamb,pork,orpoultry,shallbeseparated during storage, processing, and display by use

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ofdifferentcontainers,partitions,shelves,orby cleaningandsanitizingtheequipmentbetweenproduct use.Rawfoodproductsshallbephysicallyseparated from ready-to-eat food products during display or storagebystoringtherawproductsbelowready-to-eat foodproductsorbyusingotherapprovedmethods.The temperatureofpotentiallyhazardousfoodshallbe 45°F.(7.2°C.)orbelow,or130°F.(54°C.)orabove,at alltimes,exceptasotherwiseprovidedinthis regulation.

2. Emergency occurrences.

Intheeventofafire,flood,poweroutage,orsimilareventthatmightresultinthecontaminationoffood,orthatmightpreventpotentiallyhazardousfoodfrom beingheldatrequiredtemperatures,thepersoninchargeshallimmediatelycontactthehealthauthority.Uponreceivingnoticeofthisoccurrence,thehealthau-thorityshalltakewhateveractionthatisdeemedneces-sarytoprotectthepublichealth.

C. Food storage, Display, service, and transportation.

1. general.

a. Exceptfornutsintheshellandwhole,rawfruitsandvegetablesthatareintendedforhulling,peeling,orwashingbytheconsumerbeforeconsumption,foodondisplayshallbeprotectedfromcontaminationbytheuseofpackaging,counterservicelineorcounterprotectordevices,displaycases,orothermethodsapprovedbythehealthauthority.

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b. Containersoffoodshallbestoredaminimumofsixinchesabovethefloorinamannerthatprotectsthefoodfromsplashandothercontaminationandthatpermitseasycleaningofthestoragearea,exceptthat:

(1) Metalpressurizedbeveragecontainersandcasedfoodpackagedincans,glass,orotherdurable and waterproof containers need not be elevated.

(2) Containersoffoodmaybestoredonthefloorinfreezers.

(3) Containersoffoodmaybestoredondolliesormobile racks.

(4) Palletsshallnotbeusedforpermanentstorageandshallberemovedwhenemptiedof delivered contents.

c. Foodandcontainersoffoodshallnotbestored underexposedsewerlines.Thestorageoffoodin toiletroomsisprohibited.

d. Foodnotsubjecttofurtherwashingorcooking beforeservingshallbestoredinawaythatprotects it against cross-contamination from food requiring furtherpreparation.

e. Packagedfood,exceptforpressurizedcontainers, shallnotbestoredincontactwithwateror undrained ice.

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f. Unlesstheidentityisunmistakable,bulkfoodsuch ascookingoil,syrup,salt,sugar,orflourshallbe storedinacontaineridentifyingthefoodby common name.

g. Productsthatareheldforcredit,redemption,or returntothedistributor,suchasdamaged,soiled, orrecalledproducts,shallbeheldindesignated areasthatareseparatedfromfood,equipment, utensils, linens, and single-service and single-use articles.

h. Duringtransportation,foodandfoodutensilsshall be kept in covered containers, wrapped, or pack aged so as to be protected from contamination. During transportation, including transportation to anotherlocationforserviceorcateringoperations, foodshallmeettherequirementsofthisregulation relating to food protection and food storage.

2. Refrigerated storage.

a. Adequate refrigeration facilities or effectively insulatedfacilitiesshallbeprovidedinaconvenientlocationtoassurethemaintenanceofpotentiallyhazardousfoodat45°F.(7.2°C.)orbelowduringdisplay,service,andstorage.Eachmechanicallyrefrigeratedfacilitystoringpotentiallyhazardousfoodshallbeprovidedwithanumericallyscaledindicatingthermometeraccurateto±3°F.(±1.7°C.).Thermometersshallbelocatedtomeasuretheairtemperatureinthewarmestpartofthefacilityandshallbelocatedtobeeasilyreadable.

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b. Potentiallyhazardousfoodrequiringrefrigerationafterpreparationshallberapidlycooledto45°F.(7.2°C.)by:

(1)refrigeratedstorageinshallowcontainers;or

(2) stirringfoodinacontainerplacedinanicebath;or (3)addingiceasaningredient;or

(4) usingrapidcoolingequipment,suchasblastchillers;or

(5)othereffectivemethods.

Potentiallyhazardousfoodtobetransportedshallbeprechilledandheldatatemperatureof45°F.(7.2°C.)orbelowunlessmaintainedinaccordancewithprovisionsofthisregulationforhotfoodstorage.

c. Frozenfoodshallbekeptfrozen.

d. Fluidmilk,fluidmilkproducts,andreconstituted drymilkandmilkproductsshallbestoredat45°F. (7.2°C.)orbelow.

e. Iceintendedforhumanconsumptionshallnotbe used as a medium for cooling stored food, food containers,orfoodutensils,exceptthatsuchice may be used for cooling tubes conveying beverages orbeverageingredientstoadispenserhead.

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3. hot storage.

a. Adequateandconvenientlylocatedhotfoodstoragefacilitiesshallbeprovidedtoassurethemaintenanceoffoodattherequiredtemperatureduringstorage.Eachenclosedhotfoodfacilitystoringpotentiallyhazardousfoodshallbeprovidedwithanumericallyscaledindicatingthermometeraccurateto±3°F.(±1.7°C.)Thermometersshallbelocatedtomeasuretheairtemperatureinthecoolestpartofthefacilityandshallbelocatedtobeeasilyreadable.Whereitisimpracticaltoinstallthermometersonequipmentsuchasbainmaries,steamtables,steamkettles,heatlamps, cal-rod units, or insulated food transport carriers, a productthermometermustbeavailableandusedtocheckinternalfoodtemperature.

b. Theinternaltemperatureofpotentiallyhazardousfoodrequiringhotstorageduringdisplay,service,andtransportationshallbe130°F.(54°C.)oraboveexceptthatprimalcutsofrareroastbeefshallbeheldatasurfacetemperatureofatleast130°F.(54°C.).

D. Food preparation.

1. general.

a. Foodshallbepreparedwiththeleastpossible manualcontactthroughtheuseofsuitableutensils.

b. Foodshallbepreparedandprocessedonsurfaces thatpriortousehavebeenwashed,rinsed,and sanitizedtopreventcross-contamination.

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2. Raw fruits and raw vegetables.

a. Rawfruitsandrawvegetablesshallbethoroughlywashedwithpotablewaterbeforebeingcookedorserved.

b. Sulfitingagentsshallnotbeaddedtofreshfruitsand vegetables intended for raw consumption.

3. Parasitedestructioninfish.

a. Before served in ready-to-eat form, raw, marinated, orpartiallycookedfish,otherthanshellfish,shallbefrozenthroughouttoatemperatureof:

(1)-4°F.(-20°C.)orbelowfor168hours(7days)in afreezer;or

(2)-31°F.(-35°C.)orbelowfor15hoursinablast freezer.

b. Ifraw,marinated,orpartiallycookedfishareservedinready-to-eatform,recordsshallbekeptofthefreezingtemperatureandtimetowhichthefisharesubjectedandsuchrecordsshallberetainedattheretailfoodestablishmentfor90calendardaysbeyondthetimeofserviceofthefish.

c. Ifthefisharefrozenbyasupplier,awrittenagreementorstatementfromthesupplierstipulatingthatthefishsuppliedarefrozentoatemperatureandforatimespecifiedunderthisregulationmaysubstitutefortherequiredrecords.

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4. Cooking potentially hazardous food.

Potentiallyhazardousfoodrequiringcookingshallbe cookedtoheatallpartsofthefoodtoatemperatureof atleast145°F.(63°C.),exceptthat:

a. Poultry,poultrystuffings,stuffedmeats,stuffed pasta,andstuffingscontainingmeatshallbecooked toheatallpartsofthefoodtoatleast165°F. (74°C.)withnointerruptionofthecookingprocess.

b. Ground beef and any food containing ground beef shallbecookedtoheatallpartsofthefoodtoatleast155°F.(68°C.).

c. Pork and any food containing pork, game animals, andcomminutedfishandmeatshallbecookedtoheatallpartsofthefoodtoatleast155°F.(68°C.).

d. Roastbeefshallbecookedtoasurfacetemperatureofatleast155°F.(68°C.).

e. Beefsteakshallbecookedtoasurfacetemperatureof155°F.(68°C.)unlessotherwiseorderedbytheimmediate consumer.

f. Raw animal products cooked in a microwave oven shallberotatedduringcookingtocompensateforunevenheatdistribution.

5. Whole eggs, and egg products.

a. Eggs,includingliquid,frozen,anddryeggs,andanyfoodcontainingeggproducts,shallbecookedtoheatallpartsofthefoodto145°F.(63°C.);ex-ceptthat,pasteurizedeggsshallbeusedwhenfoodproducts are not cooked to an internal temperature of at least 145°F.

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b. Shelleggsthatarebrokenandpreparedshallbe cookedto145°F.(63°C.)unlessotherwiseordered bytheimmediateconsumer.

6. Reheating.

Ifpotentiallyhazardousfoodthathasbeencookedand thenrefrigeratedistobeservedhot,itshallbereheated rapidlyto165°F.(74°C.)orhigherthroughoutbefore beingservedorbeforebeingplacedinahotfood storagefacility.Theuseofsteamtables,bainmaries, warmers,andsimilarhotfoodholdingfacilitiesforthe rapidreheatingofpotentiallyhazardousfoodis prohibited.

7. thawing potentially hazardous food.

Potentiallyhazardousfoodshallbethawedasfollows:

a. Inrefrigeratedunitsatatemperaturenottoexceed 45°F.(7.2°C.);or

b. Underpotablerunningwaterfromthecoldwater supplywithsufficientwatervelocitytoagitateand floatoffloosefoodparticlesintotheoverflow;or

c. Inamicrowaveovenonlywhenthefoodwillbeimmediately transferred to conventional cooking facilities as part of a continuous cooking process or whentheentireuninterruptedcookingprocesstakesplaceinthemicrowaveoven;or

d. Aspartoftheconventionalcookingprocess.

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E. Food Dispensing.

1. Dairy and non-dairy dispensing.

a. Milkandmilkproductsshallbeservedtotheconsumerfromacommerciallyfilledpackageordrawnfromacommerciallyfilledcontainerstoredinamechanicallyrefrigeratedbulkmilkdispenser.

b. Cream,half-and-half,ornon-dairycreamingandwhiteningagentsshallbeprovidedinanindividualservicecontainer,protectedpour-typepitcher,ordrawn from a refrigerated dispenser designed for suchservice.

2. table dispensing of condiments.

Condiments, seasonings, and dressings for table use shallbeprotectedbypackaging,coveredcontainers,orbyotherapprovedmethods.

3. Ice dispensing and ice-dispensing utensils.

Iceforconsumeruseshallbedispensedwithscoops, tongs,orotherice-dispensingutensils,orthrough automatic self-service, ice-dispensing equipment. Ice-dispensingutensilsshallbestoredonaclean

surface,intheicewiththehandleextendedoutofthe ice,orbyotherapprovedmethods.Betweenuses,ice transferreceptaclesshallbestoredinawaythat protectsthemfromcontamination.

4. Dispensing utensils.

Toavoidunnecessarymanualcontactwithfood, dispensingutensilswithhandlesshallbeusedby employeesorprovidedtoconsumerswhoserve

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themselves.Betweenuseduringservice,dispensingutensilsandmaltcollarsshallbestoredasfollows:

a. Storedinthefoodwiththedispensingutensil handleextendedoutofthefood;or

b. Storedcleananddry;or

c. Storedinrunningwater;or

d. When“a”through“c”areimpractical,self-serviceutensils,suchastongs,maybestoredinaclean,protectedlocationapprovedbythehealthauthority.

5. Re-service.

a. Once served to a consumer, portions of leftover foodshallnotbeservedagain,exceptthatpackagedfood,otherthanpotentiallyhazardousfood,thatisstill packaged and is still in sound condition, may be re-served.

b. Self-serviceconsumersshallnotbeallowedtousesoiled tableware, including single-service articles, to obtainadditionalfoodfromthedisplayandservingequipment.Beveragecupsandglassesareexemptfromthisrequirement.

6. Family-style service.

Any leftover portions served family style must be discardedwhentheoriginalseatingpartyleaves.

7. Display equipment.

a. Display equipment for prepared or processed food shallbedesignedandconstructedtoprotectfood

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from consumer contamination by use of counter protector devices,protecteddisplaycases,orbyotherapprovedmethods.

b. Adequatehotorcoldfoodfacilitiesshallbe providedtomaintainpotentiallyhazardousfoodon displayat45°F.(7.2°C.)orbelowor130°F.(54°C.) or above.

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CHapTeR III - peRsonnel

a. Employee health.

Themanagershallinsurethatnopersonknowntobeinfectedwithadiseaseinacommunicableformthatcanbetransmittedbyfoodorwhoisacarrieroforganismsthatcausesuchadisease,orwhileafflictedwithaboil,aninfectedwound,orarespiratoryinfectionwhenaccompaniedbyfeverordiarrheawithfevershallworkinaretailfoodestablishmentinwhichthereisalikelihoodofsuchpersoncontaminatingfoodorfood-contactsurfaceswithpathogenicorganismsortransmittingdiseasetootherpersons.Personscoughingorsneezingwithoutfevershallbe restricted from food preparation activities. Cut, burns, abrasions,orotherwoundsshallbeproperlyprotectedfromcontaminatingfoodthroughtheuseofdisposablegloves,fingercots,orothermethodsapprovedbythehealthauthority.

B. Disease transmission suspected.

Whenthereisreasonablecausetosuspectdiseasetransmissionbyanemployeeofafacility,thehealthauthoritymaysecureamedicalhistoryofthesuspectedemployeeormakeanyotherinvestigationnecessaryandshalltakeappropriateaction.Thehealthauthoritymayrequireanyorallofthefollowingmeasures:

1. Theimmediateexclusionoftheemployeefrom employmentinretailfoodestablishments;

2. Theimmediateclosingoftheretailfoodestablishment, oranydepartmentthereofuntil,intheopinionofthe healthauthority,nofurtherdangerofdiseaseoutbreak exists;

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3. Restrictionoftheemployee’sservicestosomeotheractivityintheestablishmentwheretherewouldbenodangeroftransmittingdisease;

4. Medicalandlaboratoryexaminationoftheemployee;

5. Laboratoryexaminationoffoodsamplesandsurface swabsfromtheretailfoodestablishment.

C. personal Cleanliness.

1. Employeesshallthoroughlywashtheirhandsandthe exposedportionsoftheirarmswithsoapandwarm waterinanapprovedhandwashingfacilitybefore starting work, during work as often as is necessary to keepthemclean,andaftercoughing,sneezing,handling soiled utensils or equipment, smoking, eating, drinking, orusingthetoilet.Employeesengagedinfood preparationshallkeeptheirfingernailstrimmed,filed, andmaintainedsotheedgesandsurfacesaresmooth and cleanable.

2. Whilepreparingfood,employeesmaynotwear excessivejewelryontheirhandsorarms.

3. Disposableglovesandhandsanitizersmaybeusedinadditiontoproperhandwashing.Disposableglovesmust be discarded after any possible contamination.

4. Employeesshallmaintainahighdegreeofpersonalcleanliness.

D. Clothing.

1. Theclothingofallemployeesshallbeclean.

2. Themanagershallinsurethatfoodandfood-contactsurfacesareprotectedfromcontaminationfromhair.

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E. Employee practices.

1. Employeesshallnotusetobaccoinanyformwhile engaged in food preparation, processing, or service, or whileinareasusedforequipmentorutensilwashingor forfoodpreparationandprocessing.Employeesshall use tobacco only in approved designated areas.

2. Employeesshallconformtogoodhygienicpracticesduringallworkingperiodsintheretailfoodestablishment.

3. Employeesshallnoteatordrinkinfoodpreparation, foodprocessing,orutensilwashingareas;exceptthat, an employee may drink from a covered beverage container,providedthecontainerishandledinamanner thatpreventscontamination.

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CHapTeR IV - eqUIpMenT anD UTensIls

a. materials.

1. general.

Multi-useequipmentandutensilsshallbeconstructedandrepairedwithsafematerials,includingfinishingmaterials;shallbecorrosionresistantandnonabsorbent;andshallbesmooth,easilycleanable,anddurableunder conditions of normal use. Single-service and single-usearticlesshallbemadefromclean,sanitary,safe materials. Equipment, utensils, and single-service andsingle-usearticlesshallnotimpartodor,color,taste,orcontributetothecontaminationoffood.

2. Solderandflux.

Ifsolderorfluxisused,itshallbecomposedofsafemateri als and be corrosion resistant.

3. Wood.

Cutting blocks, cutting boards, bakers’ tables, and paddlesshallbeofhardmapleorequivalentmaterial whichisnontoxic,smooth,andfreeofcracks,crevices, andopenseams.Cuttingboardsshallbeeasily removable.Wicker,rollingpins,doughnutdowels, spoons,andpaddlesmaybemadefromwood,andshall be maintained in good repair. Wicker may be used only whensuitablylined.

4. plastics and rubber.

Safeplastic,rubber,orrubber-likematerialsthatareresistantundernormalconditionsofusetoscratching,scoring,decomposition,crazing,chippinganddistortion,thatareofsufficientweightandthicknessto

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permitcleaningandsanitizingbynormaldishwashingmethods,andwhichmeetthegeneralrequirementssetforthintheprovisionsofthischapter,arepermittedforrepeated use.

5. metals.

a. Galvanizedmetalshallnotbeusedforutensilsor food-contactsurfacesofequipmentthatareusedfor beverages, moist food, or acidic food.

b. Cast iron may be used as a surface for cooking. Cast iron may also be used in utensils for serving foodiftheutensilsareusedonlyaspartofan uninterruptedprocessfromcookingthroughservice. Cast iron may not be used as a storage unit for acidic food.

c. Copperandcopperalloys,suchasbrass,shallnot beusedincontactwithacidicfoodorforfittingsor tubingdownstreamfromeitheracheckvalveora backflowdeviceexposedtocarbondioxide.

d. Leadcontentofutensilsandequipmentshallnotexceedsafelimits.

e. Pewtermaynotbeusedasafood-contactsurface; however,imitationpewtermeetingtherequirements for multi-use utensils may be used as a food-contact surface.

6. Cloth.

Linensandnapkinsshallnotbeusedasfood-contactmaterials,exceptthattheymaybeusedtolinecontainersusedfortheserviceoffoodiftheyarereplacedeachtimethecontainerisrefilledforanewconsumer.

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7. single-service and single-use articles.

Single-serviceandsingle-usearticlesshallnotbe reused.

B. Design and Fabrication.

1. general.

Allequipmentandutensils,includingplasticware,shall be designed and fabricated for durability under conditionsofnormaluseandshallberesistantto denting,buckling,pitting,chipping,andcrazing. Plastic,rubber,andrubber-likeutensilsusedforheating orcookingfoodshallbedesignedspecificallyforthat purpose.Allequipmentandutensilsshallbe maintained in good repair.

a. Food-contactsurfacesshallbeeasilycleanable, smooth,andfreeofbreaks,openseams,cracks, chips,pits,andsimilarimperfections,andfreeof difficult-to-cleaninternalcornersandcrevices. Threadssubjecttofoodcontactshallbedesignedto facilitate cleaning.

b. Onlyfood-gradelubricantsshallbeusedon equipment designed to receive lubrication on or withinfood-contactsurfaces.Equipmentcontaining bearingsandgearsrequiringunsafelubricantsshall bedesignedandfabricatedsothatthelubricant cannot leak, drip, or be forced into food or onto food-contact surfaces.

c. Tubing conveying beverages or beverage ingredientstodispensingheadsmaybeincontactwithstoredice,providedthatsuchtubingisfabricated from safe materials, is grommeted at

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entryandexitpointstoprecludemoisture(condensation)fromenteringtheicemachineortheicestoragebin,andiskeptclean.Drainageordrainagetubesfromdispensingunitsshallnotpassthroughtheicemachineortheicestoragebin.

d. Sinksanddrainboardsshallbeself-draining.

2. Cleanability.

a. Unless designed for in-place cleaning, food-contact surfacesshallbeaccessibleforcleaningandinspectionasfollows:

(1)Withoutbeingdisassembled;or

(2)Bydisassemblingwithouttheuseoftools;or

(3) Byeasydisassemblingwiththeuseofonlysimpletoolssuchasamallet,ascrewdriver,oranopen-endwrenchkeptavailableneartheequipment.

b. Equipmentintendedforin-placecleaningshallbe designedandfabricatedsothat:

(1)Cleaningandsanitizingsolutionscanbe circulatedthroughoutafixedsystemusingan effectivecleaningandsanitizingprocedure;or

(2)Cleaningandsanitizingsolutionswillcontactall interiorfood-contactsurfaces;and

(3)Thesystemisself-drainingorcapableofbeing completely drained.

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3. thermometers.

Indicatingthermometersrequiredforimmersioninto foodshallbeofmetalstem-typeconstruction, numericallyscaled,accurateto±3°F.(±1.7°C.),capable ofmeasuringfrom45°F.(7.2°C.)to165°F.(74°C.), shallbeprovidedandusedtoassuretheattainmentand maintenanceofpropercooking,holding,or refrigerationtemperaturesofallpotentiallyhazardous food.

4. non-food-contact surfaces.

Surfacesofequipmentnotintendedforcontactwithfood,butwhichareexposedtosplashorfooddebrisorwhichotherwiserequirefrequentcleaning,shallbedesignedandfabricatedtobesmooth,washable,freeofunnecessary ledges, projections, or crevices, and readily accessible for cleaning.

5. Equipmentexhaustsystems.

Ventilationhoodsanddevicesshallbedesignedto prevent grease or condensation from collecting on walls and ceilings and from dripping into food or onto food- contactsurfaces.Filtersorothergreaseextracting equipmentshallbereadilyremovableforcleaningand replacement if not designed to be cleaned in place. Effectivemake-upairshallbeprovidedasnecessary. Intakeandexhaustairductsshallbedesignedto preventtheentranceofdust,dirt,andother contaminatingmaterials.(SeeAppendixI-Equipment ExhaustSystemsDesignAndInstallation.)

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C. Equipment Installation and location.

1. general.

Equipment, including ice makers, refrigerators, and freezers,shallbeinstalledinenclosedroomsandshallnotbelocatedunderexposedsewerlines,openstairwells,orothersourcesofcontamination;exceptthat,walk-incoolersandfreezersmaybelocatedontheexterioroftheestablishmentwhenusedtostorepackagedorotherwiseprotectedfoodproducts.(See AppendixII-EquipmentInstallationRequirements.)

2. Retail food establishment equipment installation.

Retailfoodestablishmentequipmentshallbeinstalled inaccordancewiththeequipmentinstallation requirementsasdefinedinAppendixII.

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CHapTeR V - CleanInG, sanITIzaTIon, anD sToRaGe of eqUIpMenT anD UTensIls

a. Equipment and utensil Cleaning and sanitization.

1. Cleaning frequency.

a. Tablewareshallbewashed,rinsed,andsanitizedaftereachuse.

b. Kitchenwareandfood-contactsurfacesof equipmentshallbewashed,rinsed,andsanitized:

(1)Eachtimethereisachangeinprocessing betweentypesofrawanimalproductssuchas beef,fish,lamb,pork,andpoultry;or

(2)Eachtimethereisachangefromrawtoready- to-eatfood;or

(3) Atanytimeduringtheoperationwhencontaminationmayhaveoccurred.

c. Whereequipmentandutensilsareusedforthe preparation of food on a continuous or production- linebasis,utensilsandthefood-contactsurfacesof equipmentshallbewashed,rinsed,andsanitizedas often as necessary.

d. Thefood-contactsurfacesofgrills,griddles,andsimilarcookingdevicesshallbecleanedatleastonceaday,exceptthatthisshallnotapplytohotoilcookingequipmentandhotoilfilteringsystems.Thefood-contactsurfacesofallcookingequipmentshallbekeptfreeofencrustedgreasedepositsandotheraccumulatedsoil.

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e. Non-food-contactsurfacesofequipmentshallbecleanedasoftenasnecessarytokeeptheequipmentfree of accumulation of dust, dirt, food particles, andotherdebris.

2. Wiping cloths.

a. Clothsusedforwipingfoodspillsontableware,suchasplatesorbowlsbeingservedtotheconsumer,shallbeclean,dry,andusedfornootherpurpose.

b. Clothsorspongesusedforcleaningsurfacesofequipment,counters,diningtabletops,andshelvesshallbecleanandshallberinsedinanapprovedsanitizingsolutionusedfornootherpurpose.In-useclothsandspongesshallbestoredinanapprovedsanitizingsolution.

3. manual cleaning and sanitizing.

a. Formanualwashing,rinsing,andsanitizingofutensilsandequipment,asinkwithnolessthanthreecompartmentsshallbeprovidedandused.Sinkcompartmentsshallbelargeenoughtoimmerseatleasttwo-thirdsofthelargestpieceofequipmentorutensiltobecleaned,andeachcompartmentofthesinkshallbesuppliedwithhotandcoldpotablerunningwater.Inestablishmentswheretheonlyutensilstobewashedarelimitedtospatulas,tongs,andsimilardevices,andwhentheonlyequipmenttobecleanedisstationaryanddoes not require disassembly for proper cleaning, aone-compartmentsinkmaybeapprovedbythehealthauthorityforthispurpose.Fixedequipment,utensils,andequipmenttoolargetobewashed,rinsed,andsanitizedinsinkcompartments,shallbewashed,rinsed,andsanitizedinplaceorthroughpressurespraymethods.

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b. Drainboards,overshelves,ormobiledishcartsof adequatesizeshallbeprovidedforproperhandling ofsoiledutensilspriortowashingandforcleaned utensilsfollowingsanitizingandshallbelocatedso asnottointerferewiththeproperuseofthe dishwashingfacilities.Sinksanddrainboardsshall be self-draining.

c. Equipmentandutensilsshallbepreflushedor prescrapedand,whennecessary,presoakedto remove gross food particles and soil.

d. Sinks,drainboards,dishtables,andmobiledishcarts

shallbecleanedpriortouse.

e. Exceptforfixedequipmentandutensilstoolargeto bewashed,rinsed,andsanitizedinsink compartments,manualwashing,rinsing,and sanitizingshallbeconductedinthefollowing sequence:

(1)Equipmentandutensilsshallbethoroughly washedinthefirstcompartmentwithahot detergentsolutionthatiskeptclean;and

(2)Equipmentandutensilsshallberinsedfreeof detergentandabrasiveswithcleanwaterinthe secondcompartment;and

(3)Equipmentandutensilsshallbesanitizedinthe thirdcompartment.

f. Aftersanitization,allequipmentandutensilsshall be air-dried.

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g. Equipmentandutensilsshallbesanitizedaccording tooneofthefollowingmethods:

(1)Hotwatersanitizing:

(a) Immersionforatleast30secondsinclean, hotwateratatemperatureofatleast170°F. (77°C.);and

(b)Thesanitizingcompartmentofthesinkshall becapableofmaintainingthewaterata temperatureofatleast170°F.(77°C.);and

(c)Anumericallyscaledindicating thermometer,accurateto±3°F.(±1.7°C.), shallbeprovidedasanintegralpartofthe sinkorheatingdeviceforfrequentchecksof watertemperature;and

(d)Dishbasketsshallbeofsuchsizeanddesign topermitimmersionofthetableware, kitchenware,andequipmentinhotwater.

(2)Chemicalsanitizing:

(a) Immersionforatleast30secondsinaclean solution containing between 50 - 100 partspermillionofavailablechlorineasa hypochlorite;or

(b)Immersionforatleast30secondsinaclean solution containing between 12.5 - 25 parts permillionofavailableiodineandhavinga pHnohigherthan5.0andatatemperature ofatleast75°F.(24°C.);or

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(c) Immersionforatleast30secondsinacleansolution containing between 200 - 400 parts per million of quaternary ammonium at a temperatureofatleast75°F.(24°C.);or

(d) Immersioninacleansolutioncontaininganyotherchemical-sanitizingagentwhichhasbeendemonstratedtothesatisfactionofthehealthauthoritytobeeffectiveandnontoxicunderuseconditions,andforwhichasuitablefieldtestisavailable.Suchsanitizingagentsinusesolutionsshallprovidetheequivalentbactericidaleffectofa solution containing at least 50 parts per millionofavailablechlorinefor30seconds;or

(e) Equipmenttoolargetobetreatedby methods(a)through(d)abovemaybe treatedbysprayingorswabbingwithan approvedsanitizingsolution.

(f) Whenchemicalsareusedforsanitization,atestkitordevicethataccuratelymeasuresthepartspermillionconcentrationofthesolutionshallbeaccessibleandused.

4. mechanical cleaning and sanitizing.

a. WarewashingmachinesshallmeettheapprovaloftheNationalSanitationFoundation(NSF)ormustotherwisecomplywiththerequirementsofthisregulationformechanicalwarewashing.Awarewashingmachineshallbeprovidedwithaneasilyaccessibleandreadabledataplateaffixedtothemachinebythemanufacturerthatindicatesthemachine’sdesignandoperatingspecifications.

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Warewashingmachinesshallroutinelyrenderequipmentandutensilscleantosightandtouch,and provide effective bactericidal treatment as demonstrated by an average plate count per utensil surfaceexamined(accordingtostandardmethods)ofnomorethan100colonies.

b. Warewashingmachinesanddevicesshallbeproperly installed and maintained in good repair. A warewashingmachineanditsauxiliarycomponentsshallbeoperatedinaccordancewiththemachine’sdataplateandothermanufacturer’sinstructions.Utensilsandequipmentplacedinthemachineshallbeexposedtoallcycles.Detergentsshallbeautomaticallydispensedanddispensersshallbeproperlyinstalledandmaintained.Whendryingagentsareautomaticallydispensed,dispensersshallbe properly installed and maintained.

c. Thepressureoffinalrinsewatersuppliedto warewashingmachinesshallbecontrolledbya pressureregulatingvalveandshallnotbelessthan 15ormorethan25poundspersquareinch(PSI)in thewaterlineimmediatelyadjacenttothefinalrinse controlvalve.Finalrinsepressureshallbe measured by an approved pressure gauge. A gauge cockone-fourthinchIronPipeSize(IPS)valve shallbeprovidedimmediatelyupstreamfromthe finalrinsecontrolvalvetopermitcheckingtheflow pressureofthefinalrinsewater.Thisrequirement doesnotapplytoawarewashingmachinethatuses apumpedsanitizingrinse.

d. Boosterheatersforwarewashingmachinesshallbe eitherbuilt-inorinstalledwithinfivefeetofthe machine.

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e. Machineorwaterlinemountednumericallyscaled indicatingthermometers,accurateto±3°F. (±1.7°C.),shallbeprovidedtoindicatethe temperatureofthewaterineachtankofthe machineandthetemperatureofthefinalrinsewater asitentersthemanifold.

f. Rinsewatertanksshallbeprotectedbybaffles, curtains,orothereffectivemeanstominimizethe entryofwashwaterintotherinsewater.Conveyors indishwashingmachinesshallbeaccuratelytimed toassureproperexposuretimesinwashandrinse cyclesinaccordancewithmanufacturers’dataplate specifications.

g. Drainboardsshallbeprovidedandbeofadequate sizefortheproperhandlingofsoiledutensilsprior towashingandofcleanedutensilsfollowing sanitization,andshallbesolocatedandconstructed asnottointerferewiththeproperuseofthe dishwashingfacilities.Thisdoesnotprecludethe useofmobiledishcartsorovershelvesforthe storageofsoiledutensilsorforthestorageofclean utensilsfollowingsanitization.

h. Facilitiesshallbeprovidedforequipmentandutensilstobeprerinsed,flushed,scraped,orwhennecessary, soaked to remove gross food particles andsoilpriortobeingwashedinawarewashingmachineunlessaprewashcycleisapartofthemachineoperation.Equipmentandutensilsshallbeplaced in racks, trays, or baskets, or on conveyors, inawaythatfood-contactsurfacesareexposedtotheunobstructedapplicationofdetergentwashandcleanrinsewaterandthatpermitsfreedraining.

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i. Warewashingmachinesusingchemicalsfor sanitizationmaybeused,providedthat:

(1)Thetemperatureofthewashwatershallbein accordancewithmanufacturersdataplate,but notbelessthan120°F.(49°C.);and

(2)Thewashwatershallbekeptclean;and

(3)Chemicalsaddedforsanitizationpurposesshall beautomaticallydispensed;and

(4) Utensilsandequipmentshallbeexposedtothefinalchemicalsanitizingrinseinaccordancewithmanufacturers’specificationsfortimeandconcentration;and

(5)Thechemicalsanitizingrinsewatertemperature shallbenolessthan75°F.(24°C.)orlessthan thetemperaturespecifiedbythemachine’s manufacturer;and

(6)Chemicalsanitizersusedshallbeapprovedby thehealthauthority;and

(7)Atestkitordevicethataccuratelymeasuresthe partspermillionconcentrationofthesolution shallbeaccessibleandused.

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j. Warewashingmachinesusinghotwaterforsanitizingmaybeusedprovidedthatwashwaterandpumpedrinsewatershallbekeptcleanandwatershallbemaintainedatnolessthanthetemperaturesstatedbelow:

(1) Single-tank,stationary-rack,dual-temperaturemachine:

Washtemperature 150°F.(66°C.) Finalrinsetemperature 180°F.(82°C.)

(2)Single-tank,stationary-rack,single-temperature machine:

Washtemperature 165°F.(74°C.) Finalrinsetemperature 165°F.(74°C.)

(3)Single-tank,conveyormachine: Washtemperature 160°F.(71°C.) Finalrinsetemperature 180°F.(82°C.) (4)Multiple-tank,conveyormachine:

Washtemperature 150°F.(71°C.) Pumpedrinsetemperature 160°F.(66°C.) Finalrinsetemperature 180°F.(82°C.)

(5)Single-tank,pot,pan,andutensilwasher(either stationaryormovingrack):

Washtemperature 150°F.(66°C.) Finalrinsetemperature 180°F.(82°C.)

(6)Finalrinsetemperatureforhotwatersanitation shallnotexceed195°F.(91°C.).

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k. Allwarewashingmachinesshallbethoroughly cleanedatleastonceaday,ormoreoftenwhen necessarytomaintaintheminasatisfactory operating condition.

5. Recirculation and hot water maintenance.

Whenaboosterheaterforawarewashingmachineislocatedmorethan25pipefeetfromtheprimarywaterheater,thehotwatersupplylinetothemachine’sboosterheatershallbemechanicallyrecirculated,equippedwithanapprovedself-regulatingheattape,orbecapableofmaintainingtherequiredwatertemperaturebyothermethodsapprovedbythehealthauthority.Thisrequirementshallalsoapplytowaterlinesthatsupplyhotwaterforsanitizationdirectlyfromthewaterheatertothewarewashingmachine.

6. Drying.

Aftersanitization,allequipmentandutensilsshallbe air-dried.

B. Equipment and utensil handling and storage.

1. handling.

Cleanedandsanitizedequipmentandutensilsshallbe handledinawaythatprotectsthemfrom contamination.Spoons,knives,andforksshallbe touchedonlybytheirhandles.Cups,glasses,bowls, plates,andsimilaritemsshallbehandledwithout contactwithinsidesurfacesorsurfacesthatcontactthe user’smouth.

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2. storage.

a. Cleanedandsanitizedutensilsandequipmentshallbestoredatleastsixinchesabovethefloorinaclean,drylocationinawaythatprotectsthemfromcontaminationbysplash,dust,andothermeans.Thefood-contactsurfacesoffixedequipmentshallalsobe protected from contamination.

b. Utensilsshallbeair-driedbeforebeingstored,or

shallbestoredinaself-drainingposition.

c. Utensilsthathavebeenair-driedmaybepolished withclothsthataremaintainedcleananddry.

d. Storedglasses,cups,andutensilsshallbecovered,inverted,orprotectedfromcontaminationbyothereffectivemethods.Knives,forks,andspoonsthatarenotprewrappedshallbepresentedsothatonlythehandlesaretouchedbyemployeesandbyconsumers.

3. pre-set tableware.

Wherepresettingoftablewareispracticed,allunusedandunprotectedtablewareshallbewashed,rinsed,andsanitizedafteranyplaceatatablehasbeenoccupied.

4. single-service and single-use articles.

a. Single-service and single-use articles, including thoseofferedforsale,shallbestoredaminimumofsixinchesabovethefloorinamannerthatprotectsthesearticlesfromsplashandothercontamination,

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andthatpermitseasycleaningofthestoragearea,exceptthat:

(1)Containersofsingle-serviceandsingle-use articles may be stored on dollies, mobile racks, or in enclosed cabinets.

(2)Palletsshallnotbeusedforpermanentstorage, andshallberemovedwhenemptiedofits delivered contents.

b. Single-serviceandsingle-usearticlesshallbe handled,anddispensedinamannerthatprevents contaminationofsurfaceswhichmaycomein contactwithfoodorwiththemouthoftheuser.

c. Single-service knives, forks, and spoons packaged inbulkshallbeinsertedintoholdersorbewrapped byemployeeswhohavewashedtheirhands immediatelypriortosortingorwrappingthe utensils. Unless single-service knives, forks, and spoonsareprewrappedorprepackaged,holders shallbeprovidedtoprotecttheseitemsfrom contaminationandpresentthehandleoftheutensil totheemployeeorconsumer.

d. Reuse of single-service and single-use articles is prohibited.

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5. prohibited storage area.

a. Cleanedandsanitizedequipment,utensils, laundered linens, and single-service and single-use articlesmaynotbestored:

(1)Inlockerrooms;or

(2)Intoiletrooms;or (3)Ingarbagerooms;or

(4)Inmechanicalrooms;or

(5)Undersewerlines,includingleakingautomatic firesprinklerheads,orunderlinesonwhich waterhascondensed;or

(6)Underopenstairwells;or

(7)Underothersourcesofcontamination.

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CHapTeR VI - sanITaRy faCIlITIesanD ConTRols

a. Water supply.

1. general.

Thewatersupplyshallbeadequate,safeandfromasourceapprovedbythehealthauthority.

2. Water under pressure.

Waterunderpressureshallbeprovidedtoallfixturesandequipmentthatusewater.Watersuppliedinresponse to a temporary interruption of water need not beunderpressurewhennohealthhazardexistsandwhenapprovedbythehealthauthority.

3. Bottled water.

Bottledorpackagedpotablewatershallbeobtainedfromasourcethatcomplieswithalllawsandshallbehandledandstoredinawaythatprotectsitfromcontamination.Bottledorpackagedpotablewatershallbedispensedfromtheoriginalcontainer.

4. hot water. Hotwatergenerationanddistributionsystemsshallbe

sufficienttomeetthepeakhotwaterdemandsofat least140°F.(60°C.)throughouttheretailfood establishment,excepthandwashinglavatoriesshallbe providedwithatleast110°F.(37.8°C.).(SeeAppendix III-HotWaterSizingRequirements.)

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5. steam.

Steamusedincontactwithfoodorfood-contact surfacesshallbefreefromanymaterialsoradditives otherthanthoseproductsapprovedbythehealth authorityassafe.

B. sewage.

Allsewage,includingliquidwaste,shallbedisposedofina publicsewagesystem,privatesewagesystem,orother methodapprovedbythehealthauthority.Whenrequired andwheninstalled,greasetrapsandinterceptorsshallbe located to be easily accessible for maintenance.

C. plumbing.

1. general.

Allplumbingshallbesized,installed,andmaintainedinaccordancewithapplicablestateandlocalplumbinglaws,ordinances,andregulations.Thereshallbenocross-connectionbetweenthepotablewatersupplyandany nonpotable or questionable water supply or any sourceofpollutionthroughwhichthepotablewatersupplymightbecomecontaminated.

2. Backflow.

Abackfloworback-siphonagepreventiondeviceinstalledonawatersupplysystemshallmeetAmericanSocietyofSanitaryEngineers(ASSE)orAmericanNationalStandardsInstitute(ANSI)standardsforconstruction, installation, maintenance, inspection, and testingforthatspecificapplicationandtypeofdevice.

a. Anairgapbetweenthewatersupplyinletandthefloodlevelrimoftheplumbingfixture,equipment,

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ornonfoodequipmentshallbeatleasttwicethediameterofthewatersupplyinletandmaynotbelessthanoneinch.

b. Aplumbingsystemshallbeinstalledtoprecludebackflowofacontaminantintothewatersupplysystemateachpointofuseattheretailfoodestablishment,includingonahosebibbifahoseisattached.Thiscanbeachievedbyprovidingan approved air gap or by installing an approved backflowpreventiondevice.

c. Abackflowpreventiondeviceshallbeproperlyinstalled and accessible for inspection and maintenance.

3. Water reservoir of misting devices, cleaning.

a. Areservoirthatisusedtosupplywatertoadevicesuchasaproducemistershallbe:

(1)Maintainedinaccordancewithmanufacturer’sspecifications;and

(2)Cleanedinaccordancewithmanufacturer’sspecificationsoraccordingtotheproceduresspecifiedunderC.3.b.below,whicheverismorestringent.

b. Cleaningproceduresshallincludeatleastthe

followingstepsandshallbeconductedatleastonceaweek:

(1)Drainingandcompletedisassemblyofthewaterandaerosolcontactparts;and

(2)Brush-cleaningthereservoir,aerosoltubing,anddischargenozzleswithasuitabledetergentsolution;and

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(3)Flushingthecompletesystemwithwatertoremovethedetergentsolutionandparticulateaccumulation;and

(4)Rinsingbyimmersing,spraying,orswabbingthereservoir,aerosoltubing,anddischargenozzleswithanapprovedsanitizingsolution.

4. Drains.

Thereshallbenodirectconnectionbetweenthesewerage system and any drains connected to equipmentinwhichfood,portableequipment,orutensilsareplaced,exceptthat:

a. Aninteriorfloordrainofwalk-incoolershallbeequippedwithanapprovedbackwatervalvewhichis accessible for inspection and maintenance.

b. Whenawarewashingmachineislocatedwithinfivefeetofatrappedfloordrainservingthemachine,themachinewasteoutletmaybeconnecteddirectlyontheinletsideoftheproperlyventedfloordrain.

c. Ifnotprohibitedbylocalplumbingofficials,awarewashingorfoodpreparationsinkmayhaveadirect trapped connection.

D. toilet Facilities.

1. toilet installation.

Toiletfacilitiesshallbeconvenientlylocated,andshallbe accessible to employees at all times.

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2. toilet rooms.

Toiletroomsshallbecompletelyenclosedandshallhavetight-fitting,self-closingdoors,providedthatpublictoiletfacilitiesmaybeconstructedwithalcoveentrancesinlieuofself-closingdoorswhenapprovedbythehealthauthority.Toiletroomdoorsopeningtotheexterioroftheestablishmentshallnotberequiredtobe self-closing.

3. Toiletfixtures.

Toiletfixturesshallbekeptcleanandingoodrepair.Asupplyoftoilettissueshallbeprovidedateachtoiletatalltimes.Easilycleanablereceptaclesshallbeprovidedforwastematerials.Toiletroomsusedbywomenshallhaveatleastonecoveredwastereceptacle.

E. lavatory Facilities.

1. lavatory installation.

a. Lavatoriesshallbeadequateinnumberandshallbe so located to permit convenient use by all employees in food preparation, food processing, equipment-washing,andutensil-washingareas.Inallnewandextensivelyremodeledestablishments,lavatoriesshallbeconvenientlylocatedwithinfoodpreparationandutensilwashingareas.

b. Lavatoriesshallbeaccessibletoemployeesatalltimes.

c. Lavatoriesshallalsobelocatedinorimmediatelyadjacent to toilet rooms or vestibules. Sinks used forfoodpreparationorforwashingequipmentorutensilsshallnotbeusedforhandwashing.

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2. lavatory faucets.

a. Ahandwashinglavatoryshallbeequippedtoprovide water at a temperature of at least 110°F. (37.8°C.)throughamixingvalveorcombinationfaucet.

b. A self-closing, slow-closing, or metering faucet shallprovideaflowofwaterforatleast15secondswithouttheneedtoreactivatethefaucet.

3. lavatory supplies.

Asupplyofhandcleaning-liquid,powder,orbarsoapshallbeavailableateachlavatory.Asupplyofsanitarytowelsforhand-dryingshallbeconvenientlylocatednearhandwashinglavatoriesinfoodpreparationandutensilwashingareas;asupplyofsanitarytowelsorahand-dryingdeviceprovidingheatedairshallbeconvenientlylocatednearallotherlavatories.Commontowelsareprohibited.Ifdisposabletowelsareused,easilycleanablewastereceptaclesshallbeconvenientlylocatednearthehandwashingfacilities.

4. lavatory maintenance.

Lavatories,soapdispensers,hand-dryingdevicesandallrelatedfixturesshallbekeptcleanandingoodrepair.

F. garbage and Refuse.

1. Containers.

a. Garbageandrefuseshallbekeptindurable,easilycleanable, insect-proof, and rodent-proof containers thatdonotleakanddonotabsorbliquids.Plasticbagsandwet-strengthpaperbagsmaybeusedto

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linethesecontainers.Thecontainersmaybeusedforstorageinsidetheretailfoodestablishment.

b. Containers used in food preparation, food processing,equipment-washing,andutensil-washingareasshallbekeptcoveredwhenfilledorstoredorwhennotincontinuoususe.

c. Containers,otherthandumpsters,storedoutsidetheestablishmentshallbecleanable,providedwithlids,doors,orcovers,andshallbekeptcovered.

d. Thereshallbeasufficientnumberofcontainerstoholdallthegarbageandrefusethataccumulates.

e. Soiledcontainersshallbecleanedatafrequencytopreventinsectandrodentattraction.Eachcontainershallbethoroughlycleanedontheinsideandoutsideinawaythatdoesnotcontaminatefood, equipment, utensils, or food preparation areas. Liquid waste from compacting or cleaning operationsshallnotcreateanuisance.

2. storage.

a. Garbageandrefuseshallbestoredinamannerthatdoesnotcreateanuisance.Cardboardorotherpackaging material not containing garbage or food wastes need not be stored in covered containers.

b. Garbageorrefusestoragerooms,ifused,shallbekeptclean,andshallbeinsect-proofandrodent-proof.

c. Outsidestorageareasorenclosuresshallbelargeenoughtostorethegarbageandrefusecontainersandshallbekeptclean.Garbageandrefuse

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containerslocatedoutside,excludingdumpstersandgreasecontainers,shallbestoredonarackoronconcreteorasphaltthatiskeptcleanandmaintainedin good repair.

3. Disposal.

a. Garbageandrefuseshallbedisposedofoftenenoughtopreventthedevelopmentofodorandtheattraction of insects and rodents.

b. Wheregarbageorrefuseisburnedonthepremises,itshallbedoneinsuchamannerthatdoesnotcreate a nuisance. Areas around incineration facilitiesshallbekeptclean.

4. Returnables and recyclables.

Storage areas, enclosures, and containers for returnables andrecyclablesshallbecleanandmaintainedingoodrepair.

g. Insect and Rodent Control.

1. general.

Thepresenceofrodents,flies,cockroaches,andotherinsectsonthepremisesshallbeeffectivelycontrolled.Thepremisesshallbekeptinsuchconditionastopreventtheharborageorfeedingofinsectsorrodents.

2. openings.

Openingstotheoutsideshallbeeffectivelyprotectedagainsttheentranceofrodents.Outsideopeningsshallbeprotectedagainsttheentranceofinsectsbytight-fitting,self-closingdoors,closedwindows,screening,

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effectiveaircurtains,orothermeans.Drive-thruwindowsandotherexteriorservicewindowsshallbeequippedwithapprovedflyfans,self-closingdevices,or free falling windows or screens. Screens for windows,doors,skylights,transoms,intakeandexhaustairducts,andotheropeningsshallbetight-fittingandfreeofbreaks,andscreeningmaterialshallnotbelessthan16meshtotheinch.

3. application of insecticides and rodenticides.

Insecticidesandrodenticidesshallnotbeusedinawaythatcontaminatesfood,equipment,orutensils;orinawaythatconstitutesahazardtoemployeesorotherpersons;orinawayotherthaninfullcompliancewiththemanufacturer’slabeling.(SeeAppendixIV-PestControl.)

4. Insect attracting devices.

Insectattractingdevicesshallbeinstalledinawaythatpreventscontaminationoffoodandfood-contactsurfaces.(SeeAppendixIV-PestControl.)

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CHapTeR VII - ConsTRUCTIon anD MaInTenanCe of pHysICal faCIlITIes

a. maintenance.

Floors, walls, and ceilings, including doors, windows, skylights,screens,andsimilarclosures,shallbemaintainedin good repair.

B. Floors.

1. Floor construction.

Floorsandfloorcoveringsofallfoodpreparation,foodstorage,equipment-washing,andutensil-washingareas,andthefloorsofallwalk-inrefrigerationunits,storage rooms, dressing rooms, locker rooms, toilet rooms,vestibules,andgarbagestorageroomsshallbeconstructedofasmooth,nonabsorbent,anddurablematerial.Nothinginthissectionshallprohibittheuseofanti-slipfloorcoveringsinareaswherenecessaryforsafety reasons.

2. Floor carpeting.

Carpetingshallbeproperlyinstalled,easilycleanable,andmaintainedingoodrepair.Carpetingisprohibitedinfoodpreparation,equipment-washing,andutensil-washingareas,foodstorageareas,andtoiletroomareaswhereurinalsortoiletfixturesarelocated.

3. Floor drains.

Properlyinstalled,trappedfloordrainsshallbeprovidedinfloorsthatarewater-flushedforcleaning,orthatreceivedischargesofwaterorotherfluidwastefromequipment,orinareaswherepressurespray

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methodsforcleaningequipmentareused.Suchfloorsshallbeconstructedonlyofsealedconcrete,terrazzo,ceramictile,orsimilarmaterialsandshallbegradedtodrain.

4. mats and duckboards.

Matsandduckboardsshallbedesignedtoberemovableand easily cleanable.

5. Floor junctures.

Alljuncturesbetweenfloorsandwallsshallbesealed.Sealedconcrete,terrazzo,ceramictile,orsimilarflooringmaterialsshallhavejuncturescovedandsealedifwater-flushed.

6. utility line installation.

Exposedutilityservicelinesandpipesshallbeinstalledinawaythatdoesnotobstructorpreventcleaningofthefloor.Installationofexposedhorizontalutilitylinesandpipesonthefloorisprohibited.

C. Walls and Ceilings.

1. Construction.

a. Thewallsoffoodpreparationareas,walk-inrefrigerationunits,equipment-washingandutensil-washingareas,toiletrooms,handwashingareas,andgarbagestorageroomsshallhavesmooth,nonabsorbent,easilycleanablesurfacesandshallbewashableuptoatleastthehighestlevelreachedbysplashorspray.Concreteblocksorothermasonryproductsusedforwallconstructionintheseareasshallbetrowelled,skimcoated,orreceivesufficient

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coatsoffullstrengthblockfillertorenderasmoothsurfacepriortotheapplicationofawashablepaint.Wallsofroomsusedforthestorageoffood,single-service and single-use articles, utensils, andequipmentshallbesealedorpainted;exceptthat,roomsusedonlyforthestorageofunopenedpackagesorcontainersshallbeexemptfromthisrequirement.

b. Theceilingsoffoodpreparationareas,walk-inrefrigerationunits,equipment-washingandutensil-washingareasshallbesmooth,nonabsorbent,andeasilycleanable;exceptthat,thisrequirementdoes not apply to suspended, lay-in ceiling panels, providedtheyarekeptcleanandmaintainedingoodrepair. Ceilings of food storage rooms, toilet rooms, dressingrooms,andbarareasnotinstalledwithsuspended,lay-inceilingpanelsshallbesealedorpainted.Roomsusedforthestorageofunopenedpackagesorcontainersshallbeexemptfromthisrequirement.

2. Exposedconstruction.

Studs,joists,andraftersshallnotbeexposedinwalk-inrefrigeration units, food preparation areas, equipment-washingandutensil-washingareas,toiletrooms,andvestibules.Ifexposedinotherroomsorareas,theyshallbefinishedtoprovideaneasilycleanablesurface.

3. utility line installation.

Exposedutilityservicelinesandpipesshallbeinstalledinawaythatdoesnotobstructorpreventcleaningofthewallsandceilings.Utilityservicelinesandpipesshallnotbeunnecessarilyexposedonwallsorceilingsin walk-in refrig eration units, food preparation areas,

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equipment-washingandutensil-washingareas,toiletrooms, and vestibules.

4. attachments.

Lightfixtures,ventcovers,wall-mountedfans,decorativematerials,andsimilarequipmentattachedtowallsandceilingsshallbeeasilycleanableandshallbemaintained in good repair.

5. Covering material installation.

Wallandceilingcoveringmaterialsshallbeattachedand sealed to be easily cleanable.

D. Cleaning physical Facilities.

1. general.

Floors,mats,duckboards,walls,ceilings,attachedequipment,anddecorativematerialsshallbekeptclean.Cleaningoffloorsandwallsshallbedoneduringperiodswhentheleastamountoffoodisexposedtoavoidcontamination.Thisrequirementdoesnotapplytocleaningthatisnecessaryduetoaspillorotheraccident.Cleaningmethodsshallnotcontaminatefoodor food-contact surfaces.

2. service sink.

At least one service sink or curbed cleaning facility equippedwithhotandcoldwatershallbeconvenientlylocatedandusedforthedisposalofmopwaterorsimilarliquidwastes.Thisfacilitymayalsobeusedforthecleaningofgarbageandrefusecontainers.Theuseoflavatories,equipment-washingandutensil-washingsinks,orfoodpreparationsinksforthispurposeisprohibited.

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E. lighting.

1. Atleast20foot-candlesoflightshallberequiredonallworking surfaces in food preparation areas, equipment-washingandutensil-washingareas,handwashingareas,and in toilet rooms.

2. Atleast10foot-candlesoflightatadistanceof30inchesfromthefloorshallberequiredinwalk-inrefrigeration units, dry food storage areas, and in all otherareas.Thisshallalsoincludediningareasduringcleaning operations.

3. Bulbslocatedoverorwithinfoodstorageareas,foodpreparation areas, food display areas, food service areas, equipment and utensil cleaning areas, equipment andutensilstorageareas,andfoodequipmentshallbeshielded,coatedorotherwiseshatter-resistant.Shielded,coated,orotherwiseshatter-resistantbulbsneed not be used in areas used only for storing food inunopenedpackages,providedthatthepackageswillnotbeaffectedbybrokenglassfallingontothemand are capable of being cleaned of all debris prior to beingopened.Aninfraredorotherheatlampshallbeprotectedagainstbreakagebyashieldsurroundingandextendingbeyondthebulbsothatonlythefaceofthebulbisexposed.

F. Ventilation.

Allroomsshallbeadequatelyventilated,andventilationfacilitiesshallbemaintainedandoperatedsothatallareasarekeptreasonablyfreeofgrease,excessiveheat,steam,condensation,vapors,smoke,andfumes.Effectiveairrecoveryshallbeprovidedasnecessary.Ventilationsystemsshalldischargeinsuchmannerasnottocreateanuisance.Intakeandexhaustairductsshallbemaintainedtopreventtheentranceofdust,dirt,andother

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contaminatingmaterials.(SeeAppendixI-EquipmentExhaustSystemsDesignAndInstallation.)

g. Dressing Rooms and locker areas.

1. Dressing rooms and areas.

Ifemployeesroutinelychangeclotheswithintheestablishment,roomsorareasshallbedesignatedandusedforthatpurposeandshallbekeptclean.Thesedesignatedroomsorareasshallnotbeusedforfoodpreparation, food service and storage, or for equipment-washing,utensil-washing,orstorage.

2. locker areas.

Lockersorothersuitablefacilitiesforthestorageofpersonalitemsshallbeprovidedandlocatedinadesignatedroomorareawherecontaminationoffood,equipment, utensils, linens, and single-service and single-use articles cannot occur.

H. PoisonousorToxicMaterials.

1. materials permitted.

Onlythosepoisonousortoxicmaterialsthatarerequiredforoperationandmaintenanceshallbeallowedinaretailfoodestablishment.Thisrequirementdoesnotapplytopackagedpoisonousortoxicmaterialsandmedicinesthatareofferedforretailsale.

2. labeling.

Containersofpoisonousortoxicmaterialsshallbeprominently and distinctly marked or labeled for easy dentificationofcontents.

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3. storage.

Poisonousortoxicmaterialsshallbestoredsothattheyshallnotcontaminatefood,equipment,utensils,linens,andsingle-serviceandsingle-usearticles.Thesematerialsshallbestoredby:

a. Separatingthepoisonousortoxicmaterialsbyspacingorpartitioning;and

b. Locatingthepoisonousortoxicmaterialsinanareathatisnotabovefood,equipment,utensils,linens, and single-service and single-use articles. Thisparagraphdoesnotapplytoequipmentandutensilcleanersandsanitizersthatarestoredinwarewashingareasforavailabilityandconvenienceifthematerialsarestoredtopreventcontaminationof food, equipment, utensils, linens, and single-service and single-use articles.

4. Retail sale.

Poisonousortoxicmaterialsstoredordisplayedforretailsaleshallnotbestoredabovefood,single-servicearticles,orsingle-usearticles,andshallbeseparatedfromtheseitemsbyspacingorpartitioning.

5. use.

a. Bactericides,cleaningcompounds,orothercompounds intended for use on food-contact surfacesshallnotbeusedinaconcentrationthatleavesatoxicresidueonsuchsurfacesorthatconstitutesahazardtoemployeesorotherpersons.

b. Poisonousandtoxicmaterialsshallnotbeusedinawaythatcontaminatesfood,equipment,utensils,

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linens, and single-service and single-use articles, orinawaythatconstitutesahazardtoemployeesorotherpersons,orinawayotherthaninfullcompliancewiththemanufacturer’slabeling.

6. Containers.

A container previously used to store poisonous or toxicmaterialsmaynotbeusedtostore,transport,ordispense food.

7. First-aid supplies and personal medications.

First-aidsuppliesandpersonalmedicationsshallbestoredinawaythatpreventsthemfromcontaminatingfood and food-contact surfaces.

I. premises.

1. general.

a. Retailfoodestablishmentsandallpartsofpropertyusedinconnectionwiththeiroperationsshallbekeptfreeoflitterandequipmentthatisnonfunctional.

b. Thewalkinganddrivingsurfacesofallexteriorareasofretailfoodestablishmentsshallbemaintained in a nuisance-free manner.

c. Thetrafficofunnecessarypersonsthroughthefoodpreparation,equipment-washing,andutensil-washingareasisprohibited.

d. Controlledvisitsandtoursmaybeauthorizedbythepersonincharge.

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2. living areas.

Nooperationofaretailfoodestablishmentshallbeconducted in any room used as living or sleeping quarters.Theseoperationsshallbeseparatedfromanyliving or sleeping quarters by complete partitioning and solid, self-closing doors.

3. linens and clothes storage.

a. Cleanclothesandlinensshallbestoredinacleanplace and protected from contamination until used.

b. Soiledclothesandlinensshallbestoredinnon-absorbentcontainersorwashablelaundrybagsuntilremoved for laundering.

4. Cleaning equipment storage.

Maintenanceandcleaningtoolssuchasbrooms,mops,vacuumcleaners,andsimilarequipmentshallbemaintainedandstoredinawaythatdoesnotcontaminate food, equipment, utensils, or linens and shallbestoredinanorderlymanner.

5. animals.

Liveanimals,includingbirdsandturtles,shallbeexcludedfromareaswherefoodisstored,prepared,displayed,orserved,providedthatalocationmaybeapprovedwhere,intheopinionofthehealthauthority,nocontaminationriskexists.Thisexclusiondoesnotapplytoediblefish,crustacea,shellfish,ortofishin aquariums. Patrol dogs accompanying security orpoliceofficers,orsupportanimalsaccompanyingpersonswithadisability,shallbepermittedindiningareas.

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CHapTeR VIII - baRbeCUe pIT anD pIT-CooKInG RooM ConsTRUCTIon

a. Room Construction.

Pit-cookingroomsbuiltaccordingtotheseminimumconstructionrequirementsshallberestrictedtobarbecuecooking equipment and barbecue cooking activities only. Noadditionalfoodpreparationorprocessingactivitiesshallbepermittedintheseroomsunlessthereisfullcompliancewithallconstructionrequirementspertainingtofoodpreparationrooms.Remainingareasoftheestablishmentshallcomplywithallapplicablerequirementsofthisregulation.

1. Pit-cookingroomsshallbeconvenientlylocatedtothefoodserviceestablishmentwhennotphysicallyattached.Approvedcoveredcontainersshallbeused to protect meats conveyed to and from a remote pit-cooking room.

2. Allsidesandceilingofthepitroomshallbecompletely enclosed. Screening may be used above wainscotheight(4to5feet)onwallsandmustbeatleast16mesh.Alloutsideopeningsshallbeprotectedagainstinsectsbytight-fitting,self-closingdoors, closed windows, screening, approved air curtains,orothermeans.Canvasflapsorothereffective devices may be required to protect against blowing contamination.

3. Floorsofpit-cookingrooms,excludingpitfloors,shallbeconstructedofsmooth,durablematerialssuchassealedconcrete,quarrytile,vinylfloorcovering,orotherapprovedmaterialwhichshallbe maintained in good repair. Floors approved forwaterflushing,suchasquarrytileorsealed

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concrete,mustbegradedtofloordrains,andmusthavejuncturesbetweenwallsandfloorssealed.

4. Interiorwallsshallhavesmooth,easilycleanable,andwashablesurfacestoatleastwainscotheight.If screening is used above wainscot, studs and otherexposedbracingshallbesealedorpainted.Concreteblocksorothermasonryproductsusedforwallconstructionshallbetrowelled,skim-coated,orreceivesufficientcoatsoffullstrengthblockfillertorenderasmoothsurfacepriortotheapplicationofawashablepaint.

5. Ceilingsshallbefinishedtoprovideasmooth,nonabsor bent, and easily cleanable surface. Trusses andraftersshallnotbeexposed.Ceilingjoistsshallbe properly sealed.

B. pit Construction.

1. Pitfloorsmayconsistofasolidbaseofcompactedclaywithatoplayerofcleansandtoabsorbgreasedrippings. Sand must be replaced as necessary to maintain a safe and sanitary condition. Pit floorsmayalsobeconstructedofconcrete,firebrick,orothermaterialwhichcanbecleanedandmaintained.

2. Pitwalls(exteriorsidesonly)shallbesmooth,easilycleanable,andwashable.Concreteblocksorothermasonryproductsusedforpitconstructionmustbetrowelled,skimcoated,orreceivesufficientcoatsoffullstrengthblockfillerappliedtotheexteriorwallpriortotheapplicationofawashablepaint.

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3. Pitgrills,grates,andothersupportsshallbecon-structedofsmooth,easilycleanable,nonabsorbent,andnon-toxicmaterialandshallbeinsectionsthatareeasilyremovableforcleaning.Expandedmetaland cast iron grating are recommended materials whichcanbecleanedandmaintained.Hogwire,chickenwire,hardwarecloth,andsimilarmaterialsare permitted for single-use only and must be discardedaftereachcookingperiod.

4. Pitcoversshallbesingle-useorshallbeconstructedofasmooth,easilycleanable,nonabsorbent,andnon-toxicmaterial.

C. Ventilation.

Pit-cookingroomsshallbeventilatedandkeptreasonablyfreeofexcessiveheat,vapors,smoke,andfumesbyventilatingthepititselforbyventilatingtheroom.Pitventilationcanbeachievedbyachimneyorductusingdampers,pitdoors,orotherdevicestocontrolairflow.Pit-cookingroomsmaybeventilatedbyacathedralceilingwithscreenedroof-ridgevents,mechanicalexhaustfans,orothereffectivemethodswhenpitsarenotdirectlyventedtotheoutside.

D. lavatories.

Ahandwashinglavatorysuppliedwithhotandcoldwater,mixingfaucet,soap,andsanitarytowelsshallbeprovidedinthepitroom.

E. lighting.

Atleast20foot-candlesoflightshallbeprovidedonallworkingsurfacesincludingthehandwashinglavatory.

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CHapTeR IX - oUTDooR CooKInG anD seRVInG of fooD

Thefollowingrequirements,togetherwithallotherapplicableprovisionsofthisRegulation,shallapplytooutdoorcookingandservingoffood:

A. Thepermanentretailfoodestablishmentmustpossessavalid permit.

B. Theestablishmentmustbeadequatelyequippedandcapableofcookingandservingfoodontheoutsideinasafeandsanitarymanner.Inordertocook/serveontheoutside,thefoodserviceestablishmentmustbecapableofperformingsimilartypesofcooking/servinginsidetheestablishment.Outdoorcooking/servingoffoodshallnotexceedthevolumeoffoodproductioninsidetheestablishment.

C. Theoutdoorcookingsiteselectedshallbeintheimmediatevicinityofandconvenienttothepermittedfacility,andthemethodofcooking/servingoffoodshallbeapprovedbythehealthauthority.

D. Theservingofdisplayedfoodmustbecompletedwithintwohoursforanysinglefunctionoractivity.Thecooking/servingoffoodwithoutdisplayshallnotberestrictedtotime limitation.

E. Onlythecooking/servingoffoodwillbeallowedoutside.Allfoodpreparation(i.e.,breading,chopping,mixing,etc.)mustbeaccomplishedwithinthepermittedestablishment.

F. All utensils/equipment used in outdoor cooking/serving of foodmustbereturnedtothepermittedestablishmentfor

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propercleaning;however,in-placecleaningmaybe allowed for grills, steamers, and similar equipment. Sufficientquantitiesofutensilsshallbeprovidedtoconducttheactivity.

G. Cookingequipmentshallbeprovidedwithdurableandcleanable lids or covers. Covers or lids may be removed only for monitoring, stirring, or adding additional ingredients.

H. Food must be protected from contamination during trans-portation and storage by covered containers, wrapping, or otheracceptablemethods.

I. Counter-protectordevicesshallnotberequiredonfooddisplays.Foodshallbekeptcoveredexceptduringtimesof continuous serving. Leftover portions of displayed food shallbediscarded.

J. Potentiallyhazardouscoldfoodmustbeheldat45°F.(7.2°C.)orbelowandpotentiallyhazardoushotfoodmustbeheldat130°F.(54°C.)orabove.Thesetemperaturesmust be maintained during storage, transportation, display, andservice.Aproductthermometershallbeprovidedandusedtoassuretheattainmentandmaintenanceofproperinternalcookingandholdingtemperaturesofallpotentiallyhazardousfood.

K. Anapprovedhandwashinglavatoryshallbelocatedintheimmediate outdoor cooking/serving area or suitable utensils mustbeprovidedandusedsothatthereisnohandcontactwithfood.Anapprovedhandwashinglavatoryshallbeprovidedatoutdoorcookingsitesthatoperateonaroutinebasis.

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CHapTeR X - MobIle fooD UnITs

a. mobile Food service.

1. general.

Amobilefoodunitshallcomplywithallprovisionsofthisregulationwhichareapplicabletoitsoperation,providedthatthehealthauthoritymayimposeadditionalrequirementswhenneededtoassuretheserviceofsafefood,mayprohibitthesaleofcertainpotentiallyhazardousfood,andmaymodifyspecificrequirementsforphysicalfacilitieswhen,intheopinionofthehealthauthority,nohealthhazardwillresult.

2. mobile operations.

Mobilefoodunitspreparingfoodshallhavepreparationanddisplayareascompletelyenclosedwithasolidmaterial,anddoorsshallbekeptclosedwhennotinuse.Theseunitsshallbeprovidedwithahandwashinglavatoryequippedwithhotandcoldwaterunderpressure, soap and disposable towels, an approved wastewatertank,andmaypreparesuchfoodsashotdogs,corndogs,pizza,softicecream,andothersimilarfoodsapprovedbythehealthauthority.

3. single-service articles.

Mobilefoodunitsshallprovideonlysingle-servicearticlesforusebytheconsumer.

4. Water system.

Amobilefoodunitrequiringawatersystemshallhaveapotablewatersystem,underpressure,fromanapprovedwatersupplysystem.Thesystemshallbe ofsufficientcapacitytofurnishhotandcoldwaterfor

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handwashingaswellasforanyfoodpreparation,equipmentandutensilcleaning,andsanitizingwhentheseoperationsareconductedwithinmobilefoodunits.Thewaterinletshallbelocatedsothatitwillnotbecontaminatedbywastedischarge,oil,orgrease,anditshallbekeptcappedunlessbeingfilled.Watersupplyhosesshallbeclearlyidentified,keptclean,andusedfornootherpurpose.

5. Waste retention.

Liquidwastefromamobilefoodunitshallbestoredinapermanentlyinstalledretentiontankthatisofatleast15percentlargercapacitythanthewatersupplytank.Thewasteconnectionshallbelocatedlowerthanthewaterinletconnectiontoprecludecontaminationofthepotable water system.

B. Base of operation.

1. Apermittedbaseofoperationshallbeprovidedformobilefoodunitsandshallbeconstructedandoperatedincompliancewiththerequirementsofthisregulation.

2. Mobilefoodunitsshalloperatefromapermittedbaseofoperationandshallreturnatleastdailytosuchlocationforallsuppliesandforallcleaningandservicing operations.

C. servicing area and operations.

1. servicing area.

a. Amobilefoodunitservicingareashallbeprovidedandshallincludeatleastoverheadprotectionforany supplying, cleaning, or servicing operation. Thisservicingareawillnotberequiredwhereonlypackagedfoodisplacedonthemobilefoodunit.

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b. Thesurfaceoftheservicingareashallbeconstructedofasmoothmaterial,suchasconcreteorasphalt,andshallbemaintainedingoodrepair,kept clean, and be properly drained.

c. Theconstructionofwallsandceilingsintheservicingareaisexemptfromtheprovisionsofthisregulation.

2. servicing operations.

a. Approvedpotablewatercontainersshallbeinstalled,stored,andhandledinamannerthatprotectsthewaterandequipmentfromcontamination.

b. Themobilefoodunitliquidwasteretentiontankshallbethoroughlyflushedanddrainedduringtheservicingoperation,andshallbedischargedintoasanitary sewerage disposal system.

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CHapTeR XI - TeMpoRaRy fooD seRVICe

A. Atemporaryfoodserviceestablishmentmaybepermittedto operate at a fair, carnival, circus, special promotion, orsimilareventforaperiodoftimenottoexceed14consecutivedays.Theseestablishmentsshallcomplywithallapplicablesectionsofthisregulation,exceptasoutlinedinthischapter.Thehealthauthoritymayaugmentsuchrequirementswhenneededtoassuretheserviceofsafefood,mayprohibitthesaleofcertainpotentiallyhazardousfood,andmaymodifyspecificrequirementsforphysicalfacilitieswhen,intheiropinion,nohealthhazardwillresult.Thoseestablishmentsengaginginonlythedispensingofnonpotentiallyhazardousbeveragesornon-potentiallyhazardousprepackagedfoodareexemptfromthisregulation.

B. Floorsshallbeconstructedofconcrete,asphalt,tightwood,orothersimilarcleanablematerialandshallbekeptcleanand in good repair.

C. Wallsofthefoodpreparationroomshallbeconstructedofasolid,easilycleanablematerialuptotheservingcounter.Theupperportion(servingcounterheighttoceiling)shallbeenclosedusingeitherasolidmaterialorscreenwireofatleast16mesh.Wherescreenwireisused,additionalprotection may be required to prevent contamination. Studsandjoistsmaybeexposed,providedtheyaresealed.Wherecottoncandy,candyapples,popcorn,beverages,andsimilar food are prepared in an approved, enclosed room ormachine,andarewrappedorpackagedfordisplay,theservice area will not be required to be screened or enclosed.

D. Counter-serviceopeningsshallbeequippedwithapprovedflyfans,self-closingwindows,orfree-fallingwindowsorscreens.Wherefansareused,thesizeoftheopeningsshallbelimitedsothatthefanseffectivelypreventtheentranceofflyinginsects.

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E. Iceshallbeobtainedfromanapprovedsourceinclosedsingle-service bags or approved covered containers andshallbeprotectedfromcontamination.Styrofoamcontainersareprohibited.

F. Iceandbeveragesmaybedispensedintheserviceareaifprotectedfromcontamination.Thisareamustbeshelteredbut is not required to be screened or enclosed.

G. Homemade cakes and pies may be offered for sale only iftheyarenonpotentiallyhazardous.Slicingofpiesandcakesshallbeconductedinthefoodpreparationareaonly.

H. Adequatefacilitiesshallbeprovidedforwashingfreshfruitsandvegetables.Graded,polishedapplesshallnotrequirefurtherwashingpriortopreparation.

I. Sinksusedforwashing,rinsing,andsanitizingofequipmentandutensilsshallbeequippedwithhotandcoldrunning water under pressure.

J. Dependinguponthesizeandnumberofequipmentandutensilstobewashed,rinsed,andsanitized,atleastaone-compartmentsinkorotherapprovedmethodshallbeprovided,exceptinthoseestablishmentsengagedonlyinthedispensingofprepackagedfood.Sinkcompartmentrequirementsareasfollows:

1. One-compartmentsink-establishmentswhereonly spatulas,tongs,forks,orsimilardevicesareused;or

2. Two-compartmentsink-establishmentsusingspatulas, tongs, forks, insert pans, and limited food storage containers;or

3. Three-compartmentsink-establishmentsengagedin thepreparation,storage,display,orserviceof

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potentiallyhazardousfoodthatinvolvesanassortment ofstockpots,roasters,andothermulti-useutensils.

K. Equipmentshallbeinstalledinamannerthatallowsittobemaintained in a sanitary condition.

L. Mechanicalventilationofcookingequipmentisnotrequired.

M.Watersupplyhosesshallbeclearlyidentified,keptclean,andusedfornootherpurpose.

N. Alltemporaryestablishmentsshallhaveahandwashinglavatory,equippedwithhotandcoldwaterunderpressurethroughamixingvalveorcombinationfaucet,whichislocatedinthefoodpreparationroom.Allhandwashingfacilitiesshallbeprovidedwithsoapandsanitarytowels.

O. Waterheatersshallbeprovidedinfacilitieswhichprepareandservepotentiallyhazardousfood.Otherwaterheatingdevicesmaybeusedwherenonpotentiallyhazardousfoodis prepared and served.

P. Liquidwastewhichisnotdirectlydischargedintoan

approvedsewagesystemshallbekeptinaclosedcontaineranddischargedintoanapprovedsewagedisposalsystem.

Q. Toilet and service sink facilities are not required in a temporaryfoodserviceestablishment.

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CHapTeR XII - speCIal eVenTs

A. Food preparation and service may be permitted for a period oftimenottoexceedthreeconsecutivedaysatcommunitycelebrations, festivals, special promotions, or similar events.Foodpreparationandserviceunitsshallcomplywithallapplicablesectionsofthisregulationexceptasoutlinedinthischapter.Thehealthauthoritymayaugmentsuchrequirementswhenneededtoassuretheserviceofsafefood,mayprohibitthesaleofcertainpotentiallyhazardousfood,andmaymodifyspecificrequirementsforphysicalfacilitieswhenintheopinionofthehealthauthoritynohealthhazardwillresult.Establishmentsengagedonlyinthedispensingofnonpotentiallyhazardousbeveragesornonpotentiallyhazardousprepackagedfoodareexemptfromthisregulation.

B. All food including ice and water must be obtained from sourcesapprovedorconsideredsatisfactorybythehealthauthority.

C. Walls,floors,ceilings,screening,orotherstructuralrequirements to control insects and blowing contamination maybewaivedormodifiedonlywhenadequatemeasuresfor food protection are provided.

D. Anapprovedprobethermometershallberequiredifthemenuincludespotentiallyhazardousfood.

E. All food items must be protected from contamination during storage, cooking, display, and service.

F. All food must arrive ready to be served or ready to becooked,andwhencooked,mustrequireminimalpreparationtobeserved,unlessthefoodserviceactivityisconducted in an approved, enclosed facility.

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G. Equipmentshallbeinstalledinamannerthatallowsittobemaintained in a sanitary condition.

H. Utensilsandsingle-servicearticlesshallbeclean,protectedduringstorage,andinsufficientquantitiestoconducttheactivity.

I. Mechanicalventilationofcookingequipmentisnot

required.

J. Watersupplyhosesshallbeclearlyidentified,keptclean,andusedfornootherpurpose.

K. Adequatemethodsmustbetakentoensurecleanhands.Whenahandwashinglavatoryisnotavailable,acontainerofwaterwithaspigot,soap,anddisposabletowelsshallbeprovided.Useofdisposablefood-handlinggloves,moist-typesingle-servicetowels,andhandsanitizersisencouragedinadditiontohandwashing.

L. Hot water requirements are waived from special events.

M.Liquidwastewhichisnotdirectlydischargedintoanapprovedsewagesystemshallbekeptinaclosedcontaineranddischargedintoanapprovedsewagedisposalsystem.

N. Usedcookingoilshallbedisposedofinanapprovedmanner.

O. Toilet and service sink facilities are not required in a food service unit at a special event.

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CHapTeR XIII - TRanspoRTaTIon of MeaT anD MeaT pRoDUCTs

a. general.

Meatandmeatproductsshallbeprotectedfromcontamination by use of packaging or covered containers whilebeingtransported.Allfoodbeingtransportedshallmeettherequirementsofthisregulationrelatingtoapproved source, food protection, and food storage.

B. Vehicles.

Allmeatandmeatproductsshallbetransportedinvehiclessoconstructedastoprotectthemeatandmeatproductsfromcontamination.Thestorageportionofeachvehicleshallbewashedandcleanedasoftenasnecessarytoprevent contamination.

C. Refrigeration.

Allfreshmeatandmeatproductsshallbetransportedsoastomaintainatemperatureof45°F.(7.2°C.)orbelowduringthetransportationperiod.Vehiclesneednotberefrigeratedifmeatandmeatproductsreachtheirdestinationat45°F.(7.2°C.)orbelow.

D. Contamination.

Meatandmeatproductsshallbeprotectedfromcontaminationwhentransportedwithotherproducts.Meatandmeatproductsshallnotbeleftbydeliverypersonnelwherecontaminationmayoccur.

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E. Clothing.

Meatandmeatproductsshallbedeliveredbypersonswithcleanhandsandwearingcleanclothing.

F. mobile meat and seafood sales.

Themobilesaleofprepackagedfrozenmeat,fish,andseafood,orfreshunprocessedfishandseafoodotherthanshrimp,shallbeevaluatedundersectionsofthisregulationconcerning food supplies, food protection, food storage, andsanitarycontrolofliquidwaste.Theseprepackagedproductsshallbeprocessedandpackagedinanapprovedfacilityandshallbesoldbythepackageorcase.

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CHapTeR XIV - CoMplIanCe pRoCeDURes

a. permits.

Nopersonshalloperatearetailfoodestablishmentwhodoesnothaveapermitissuedbythehealthauthority.Onlyapersonwhocomplieswiththerequirementsofthisregulationshallbeentitledtoreceiveorretainsuchapermit.Apermitshallbepostedineveryretailfoodestablishmentataplacedesignatedorapprovedbythehealthauthority.

B. Issuance of permit.

1. Any person desiring to operate a retail food establishmentshallmakewrittenapplicationfora permitonformsprovidedbythehealthauthority.Suchapplicationshallincludethenameandaddressofeachapplicant,thelocationandtypeoftheproposedretailfoodestablishment,andthesignatureofeachapplicant.

2. Priortoapprovalofanapplicationforapermit,thehealthauthorityshallinspecttheproposedretailfoodestablishmenttodeterminecompliancewiththe requirementsofthisregulation.

3. Thehealthauthorityshallissueapermittotheownerofrecordiftheinspectionrevealsthattheproposedretailfoodestablishmentcomplieswiththerequirementsofthisregulation.Permitsarenottransferable.Whenachangeofownershipoccurs,thenewownermaybegranteda10-daygraceperiodtocomplywiththepermitandpermitfeerequirementsofthisregulation,providedtherearenoexistingconditionsthatconstituteahealthhazard.

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4. Whenpermitsfortemporaryfoodservice establishmentsareissued,permitsshallbeissuedforaperiodoftimenottoexceed14consecutivedays.

5. Whenpermitsforfoodserviceatspecialeventsareissued,permitsshallbeissuedforaperiodoftimenottoexceedthreeconsecutivedays.

C. suspension of permit.

1. Permitsmaybesuspendedtemporarilybythehealthauthorityforrepeatedviolations,aroutineinspectionscore below 70, total number of violations, failure to pay permit renewal fee, refusal to complete requiredtrainingortesting,violationofaholdorder,orinterferencewiththehealthauthorityintheperformanceofduty.Priortopermitsuspension,thehealthauthorityshallnotify,inwriting,thepermitholder,oranemployee,ofthespecificreasonsforwhichthepermitistobesuspendedandthatthepermitshallbesuspendedattheendofthe15daysfollowingserviceofsuchnoticeunlessawrittenrequestforahearingisfiledwiththehealthauthoritybythepermitholderwithinsuch15-dayperiod.Ifnowrittenrequestisfiledwithin15days,thepermitissuspendedandfoodserviceoperationsshallimmediatelycease.Ifthehearingupholdsthefindingsofthehealthauthority,thepermitshallbesuspendeduntilthereasonsforthesuspensionhavebeencorrected.

2. Thehealthauthoritymay,withoutpriornoticeorhearing,suspendthepermittooperatearetailfoodestablishmentwhenitisdeterminedthattheoperationoftheretailfoodestablishmentconstitutesanimminenthazardtopublichealth.Followingimmediatepermitsuspension,allfoodserviceoperationsshallimmediatelycease.Thehealthauthorityshallpromptly

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notify,inwriting,thepermitholder,oranemployee,ofthespecificreasonsforwhichthepermitwassuspended,andthatanopportunityforahearingwillbeprovidedifawrittenrequestforahearingisfiledwiththehealthauthoritybythepermitholderwithin15days.Ifnowrittenrequestforahearingisfiledwithin15days,thesuspensionissustained.Duringthehearingprocess,thepermitshallremainsuspendedunlesstheimminenthealthhazardhasbeencorrected.

3. Thesuspensionofpermitsprovidedforinthischaptershallbeconductedinaccordance,whereapplicable,withtheSouthCarolinaAdministrativeProceduresAct, Sections 1-23-310 et seq., 1976 Code of Laws of SouthCarolinaasamended,andapplicablerulesandregulations.

D. Closure of temporary and special Event Food service Establishment.

WhenthehealthauthoritydeterminesthataTemporaryorSpecialEventFoodServiceEstablishmentisinrepeatedviolationofapplicableprovisionsofthisregulation,thehealthauthoritymayissueawrittenorderdirectingtheestablishmenttostopoperationsuntiltheviolationsidentifiedarecorrectedandverified.Theperiodofclosureundersuchanordermaynotexceedfourhours.Iftherepeatedviolationshavenotbeencorrectedinsuchfour-hourperiod,thehealthauthoritymaytakeotherenforcement action as it may deem appropriate.

E. Revocation of permit.

1. Thepermitmayberevokedafteranopportunityforahearinghasbeenprovidedbythehealthauthorityforrepeatedcriticalviolationsofanyoftherequirementsofthisregulation,orforinterferencewiththehealthauthorityintheperformanceofduty.

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2. Apermitmayberevokedwhenthreeconsecutiveroutineinspectionshavearatingscoreofbelow70.Onthesecondroutineinspection,thehealthauthorityshallbeaccompaniedbyasupervisorforverificationofviolations.Whenthesecondroutineinspectionresultsinascorebelow70,thehealthauthoritywillnoteontheinspectionreportthatifthenextroutineinspectionscoreislessthan70,actionwillbeinitiatedtorevokethepermit.Inaddition,thehealthauthorityshallnotifythepermitholder,byletter,ofthestatedintentions.Onthethirdroutineinspection,thehealthauthorityshallbeaccompaniedbyarepresentativeoftheDivisionofFoodProtection.Ifthethirdconsecutiveroutineinspectionresultsinascorebelow70,thehealthauthorityshallissueagradeCandnoteontheinspectionreportthatrevocationshallbeinitiated.

3. Notwithstandinganyotherprovisionsofthisregulation,thepermitshallberevokedifthehealthauthorityisthreatenedwithbodilyharmorphysicalinterferenceintheperformanceofinspectionalduties.

4. Priortorevocation,thehealthauthorityshallnotify,inwriting,thepermitholder,oranemployee,ofthespecificreasonsforwhichthepermitistoberevokedandthatthepermitshallberevokedattheendofthe15daysfollowingserviceofsuchnoticeunlessawrittenrequestforahearingisfiledwiththehealthauthoritybythepermitholderwithinsuch15-dayperiod.

5. Whenapermithasbeenrevoked,theholderoftherevoked permit may make written application for a new permit;howeverthehealthauthoritymaydenyanewpermitbaseduponpasthistory.

6. TherevocationofapermitprovidedforinthischaptershallbeconductedinaccordancewiththeSouthCarolina Administrative Procedures Act.

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F. service of notices.

Anoticeprovidedforinthisregulationisproperlyserved;whenitisdeliveredtothepermitholder,oranemployee;orwhenitissentbyregisteredorcertifiedmail,returnreceiptrequested,tothelastknownaddressofthepermitholder;orwhenitisdeliveredtoanemployeedesignatedtobeoractuallyinchargeofthefacility.

g. hearings.

ThehearingsprovidedforinthisregulationshallbeconductedinaccordancewiththeSouthCarolinaAdministrative Procedures Act.

h. Inspection frequency.

Aroutineinspectionofaretailfoodestablishmentshallbeperformedatleastannually.Additionalinspectionsoftheretailfoodestablishmentshallbeperformedasoftenasnecessaryfortheenforcementofthisregulation.

I. access.

Representativesofthehealthauthority,afterproperidentification,shallbepermittedtoenteranyretailfoodestablishmentatanyreasonabletimeforthepurposeofmakinginspectionstodeterminecompliancewiththisregulation.Therepresentativesshallbepermittedtoexaminetherecordsoftheestablishmenttoobtaininformationpertainingtofoodandsuppliespurchased,received, or used.

J. Report of Inspections.

Whenaninspectionofaretailfoodestablishmentis made,theinspectionshallbeconductedthoroughlyand

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completely,andmustaccuratelyreflectthesanitaryconditionsatthetimeoftheinspection.Thefindingsshallberecordedontheinspectionreport,anduponcompletionoftheinspection,theweightedsumoftheitemsinviolationshallbetotaledandsubtractedfrom100todeterminethenumericalscore.Acopyofthecompletedinspectionreportformshallbefurnishedtothepermitholder,oranemployee,attheconclusionoftheinspection.

k. Correction of Violations.

Thecompletedinspectionreportformshallspecifyareasonableperiodoftimeforthecorrectionoftheviolationsfound,andcorrectionoftheviolationsshallbeaccomplishedwithinthetimeperiodsspecifiedinthefollowingprovisions:

1. Ifanimminenthealthhazardexistssuchas,butnotlimitedto,completelackofrefrigerationorthebackupofsewageintotheestablishmentorasdeterminedbythehealthauthority,thepermitshallbeimmediatelysuspendedandtheestablishmentshallimmediatelyceasefoodserviceoperations.Operationsshallnotberesumeduntilauthorizedbythehealthauthority.

2. Allviolationsoffourorfivepointweighteditemsshallbecorrectedassoonaspossiblebut,inanyevent,within10daysfollowingtheinspection.Afollow-upinspectionshallbeconductedtoconfirmcorrection.

3. WhentheratingscoreoftheestablishmentisintheGrade A or B range, all operational violations of one ortwopointsshallbecorrectedassoonaspossible.Verificationofcorrectionwillbemadeatthetimeofthenextroutineinspectionorearlierifdeemednecessarybythehealthauthority.

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4. WhentheratingscoreoftheestablishmentisintheGradeCrange(70-77points),alloperationalviolationsofoneortwopointsshallbecorrectedwithinaperiodoftimenottoexceed30days.Afollow-upinspectionmaybeconductedtoconfirmcorrection.

5. Structuralviolationsofoneortwopointsshouldbecorrectedbythenextroutineinspection;however,additionaltimemaybegrantedwhensuchallowancespresentnoimmediatehealthhazard.

6. Otherthanoccurrenceswhereathirdconsecutiveinspectionisratedbelow70asdescribedinE.2.ofthischapter,whentheratingscoreoftheestablishmentislessthan70,theestablishmentshallbedowngradedtoagradeC,andactionmaybeinitiatedtosuspendthepermit.Immediatecorrectiveactiononallidentifieditemsshallbeinitiated,andafollow-upinspectionshallbeconductedwithin72hoursandasoftenasnecessarytoassurecorrection.Iftheestablishmentfailstoscore70oraboveonthefollow-upinspection,actiontosuspendthepermitmustbeinitiated.

7. Correctionon-the-spot(COS)ofviolationsmaybe allowedandpointsnotdeletedwhen:

a. Theviolationisrecorded,and

b. Theviolationisnotaconsecutiveviolation,and

c. Correctionoftheitemisdocumentedontheinspection form.

l. grading of Retail Food Establishments.

1. Gradesofestablishmentsshallbeasfollows:

a. GradeA. Anestablishmenthavingaratingscoreof 88-100 points.

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b. GradeB. Anestablishmenthavingaratingscoreof 78-87 points.

c. GradeC. Anestablishmenthavingaratingscoreof 70-77 points.

2. Notwithstandingthegradecriteriaestablished

above,whenaconsecutiveviolationofthesameitemisdiscovered,thepermitmaybesuspendedortheestablishmentmaybedowngradedtothenextlowergrade,orthehealthauthoritymayscheduleappropriatefollow-upinspectionstoconfirmcorrection.Immediatelyfollowingeachinspection,thehealthauthorityshallposttheappropriategradeoftheestablishment,exceptasoutlinedbelow,andshallfurnishacopyofthecompletedinspectionreporttothepermitholder,oranemployeeoftheestablishment.Whentheratingscoreoftheestablishmentis78orabove,therearecircumstancesandconditionsunderwhichthegradepostedmaydifferfromthenumericalscoreoftheinspectionreport:

a. Theestablishmenthasmaintainedanaverageroutineinspectionratingscoreof88withinthepast12monthsfromthedateoftheinspection.

b. Anotationismadeontheinspectionreportthatafollow-upinspectionwillbemadewithin10days;

c. Atthetimeofthefollow-upinspection,thegradeappropriatetotheinspectionreportscoreshallbeposted.

3. Thepermitholderoroperatorofanyestablishmentinwhichthegradehasbeenloweredmayatanytimerequestaninspectionforthepurposeofregradingtheestablishment.Within10daysfollowingreceiptofa

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request,includingasignedstatementthattheconditionsresponsiblefortheloweringofthegradehave,intheapplicant’sopinion,beencorrected,thehealthauthorityshallmakeaninspection,andthereafterasmanyadditional inspections as deemed necessary to assure thattheapplicantiscomplyingwiththehighergraderequirements,andifthefindingsindicatecompliance,shallawardthehighergrade.

M.ExistingEquipment.

Retailfoodestablishmentsinoperationpriortotheeffectivedateofthisregulation,butwhichdonotfullycomplywithalltheconstruction,equipment,andphysicalrequirementsofthisregulation,shallbedeemedacceptableprovidedtheyarecapableofbeingmaintainedinasanitarycondition.Thisshallnotapplytoequipmentinstalledorconstructionbegunaftertheeffectivedateofthisregulation.

n. training.

Ifanestablishmenthasbeendowngradedontwooccasionsduringa12-monthperiod,orifthepermithasbeensuspended,themanagershallattendatrainingsessioninfoodsanitationconductedbythehealthauthorityorsatisfactorilycompleteanexaminationbasedonthisregulation.Failuretoadheretothisrequirementshallbedeemedaviolationofthisregulationandhandledinaccordancewithenforcementprovisionsrelativetopermitsuspension.

O. ExaminationandCondemnationofFood.

Foodmaybeexaminedorsampledbythehealthauthorityasoftenasnecessaryforenforcementofthisregulation.Thehealthauthoritymay,uponwrittennoticetothepermitholder,oranemployee,specifyingthereasonstherefor,

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placeaholdorderonanyfoodwhichisbelievedtobeinviolationofCHAPTERII-FOODofthisregulation.Thehealthauthorityshalltag,label,orotherwiseidentifyanyfoodsubjecttotheholdorder.Nofoodsubjecttoaholdordershallbeused,served,ormovedfromtheestablishment.Thehealthauthorityshallpermitstorageofthefoodunderconditionsspecifiedintheholdorder,unlessstorageisnotpossiblewithoutrisktothepublichealth,inwhichcaseimmediatedestructionshallbeorderedandaccomplished.Theholdordershallstatethatarequestforahearingmaybefiledwithin15daysandthatifnohearingisrequestedthefoodshallbedestroyed.Ifarequestforahearingisreceived,thehearingshallbeheldwithin15daysafterreceiptoftherequest.Shouldtheholdorderbeviolated,actionmaybeinitiatedtosuspendthepermit.Onthebasisofevidenceproducedatthathearing,theholdordermaybevacatedorthepermitholderorpersoninchargeofthefoodmaybedirectedbywrittenordertodenatureordestroysuchfoodortobringitintocompliancewiththeprovisionsofthisregulation.Whenlaboratoryanalysisisnotpracticaltoestablishthewholesomenessoffood,thehealthauthoritymaycondemn,forbidthesaleof,orcausetoberemovedordestroyed,anyfoodwhichisdeterminedunwholesomeoradulterated.

p. Retail Food Establishments outside Jurisdiction of the health authority.

FoodfromretailfoodestablishmentsoutsidethejurisdictionofthehealthauthorityoftheStateofSouthCarolinamaybesoldwithintheStateofSouthCarolinaifsuchretailfoodestablishmentsconformtotheprovisionsofthisregulationortosubstantiallyequivalentprovisions.Todeterminetheextentofcompliancewithsuchprovisions,thehealthauthoritymayacceptreportsfromresponsibleauthoritiesinotherjurisdictionswheresuchretailfoodestablishmentsarelocated.

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q. submission of plans.

Whenaretailfoodestablishmentisconstructedorextensivelyremodeledandwhenanexistingstructureisconvertedtouseasaretailfoodestablishment,properlypreparedplansandspecificationsshouldbesubmittedtothehealthauthorityforreviewandapproval.Theplansandspecificationsshouldindicatetheproposedlayout,arrangement,mechanicalplans,andconstructionmaterialsofworkareas,andthetypeandmodelofproposedfixedequipmentandfacilities.Thehealthauthorityshallapprovetheplansandspecificationsiftheymeettherequirementsofthisregulation.Intheabsenceofplanapproval,issuanceoftheretailfoodestablishmentpermitshallbedeterminedbycompliancewithallapplicablerequirementsofthisregulation.

R. permit Fees.

Permitownersmustmeettherequirementsofstatuesorregulationsrequiringfeesforretailfoodestablishmentpermits.Failuretomeetsuchrequirementswillresultininitialpermitsnotbeingissuedorexistingpermitsbeingsuspended.

s. Enforcement provisions.

ThisregulationisissuedundertheauthorityofSection44-1-140,1976CodeofLawsofSouthCarolina,andsubsequentlegislation,andshallbeenforcedbythehealthauthority.

t. unconstitutionality Clause.

Shouldanychapter,paragraph,sentence,clause,orphraseofthisregulationbedeclaredunconstitutionalorinvalidforanyreason,theremainderofsaidregulationshallnotbeaffectedthereby.

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appenDIX I - eqUIpMenT eXHaUsT sysTeMs DesIGn anD

InsTallaTIon

a. general.

Exhaustsystemsforfoodserviceequipmentshallbedesignedusingthefollowingcriteria,exceptthatotherengineered systems may be accepted.

B. hood size.

1. Canopyhoodsshallhaveaminimumdepthof2feet(‘)andshallextendatleast6inches(“)beyondanyequipmentbeingventilated,exceptthatnooverhangwillberequiredonsideswhereapronsareinstalled.Canopyhoodsshallbeinstalledsothatthebottomofthehoodisbetween6’6”and7’0”abovethefinishedfloor.

2. Ventilatorhoodsshallextendfromthewallaminimumof16”,andshallbeinstalledsothatthedistancefromthetopoftheequipmenttothebottomoftheventilatorhoodisnomorethan24”.Equipmentplacedunderaventilatorhoodshallnotextendbeyondthesidesofthehoodormorethan36”fromthebackofthehood.

3. Pants-legexhaustsystemsforconveyorcookingequipmentandwarewashingmachinesshallbesizedtoeffectivelyventilatetheequipmentserved.

4. Eyebrowhoodsshalleffectivelyventilatethedooropeningsoftheequipmentserved.

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C. ExhaustedAir.

Theamountofairexhaustedbytheequipmentexhaustsystemshallbedeterminedusingthefollowingcriteria:

1. Canopy hoods.

a. Standardsquarefootmethod.

Hoodlengthxhoodwidth=squarefeet(ft.²)ofhoodopening.

Ft.²ofhoodopeningxfactorfromTableI=cubicfeetperminute(CFM)ofairexhausted

taBlE I.

Factor ExposedSides (CFM/ft.²ofhoodopening)

4(centralislandhood) .....................................................125 3(wallhunghood) ...........................................................100 2(cornerhunghood,orfittedwithaprons) .......................85 Steamorheatexhaustonly ................................................70

b. Exposedlinearfootmethod.

ExposedlinearfootageofhoodxfactorfromTableII=CFMofairexhausted

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taBlE II.

FactorApplication (CFMlinearfootofhood)

Lightduty(nogrease,lightgrease) ..................150 to 250 CFMMedium duty fryers and griddles ......................250 to 350 CFMHeavyduty(Heavygrease,charbroiler) ...................350+ CFM

c. Squarefeetofcookingsurfacemethod.

Ft.²ofcookingsurfaceofeachpieceofequipment(lengthxwidth)xtheupdraftvelocityfactorfromtheTableIII=CFMofexhaustrequiredforeachpieceofequipment

taBlE III.Application Updraft Velocity Factor

Steam kettles, ranges, conventional ovens, non-grease producing equipment ....................................... 50feetperminute(fpm) fryers/griddles, grease producing equipment ................................................. 85 fpm charboilers,highheatand grease producing equipment .................................... 150 fpm

TotalCFMofairexhausted=thesumofexhaustforallpieces of equipment.

2. Ventilator and backshelf hoods.

LinearfootageofhoodxventilatorexhaustfactorfromTableIV=CFMofairexhausted

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taBlE IV.

Application VentilatorExhaustFactor

LightDuty(non-greaseproducing) .......................... 200 CFM Mediumduty(lightgreaseproducing) ..................... 275 CFM Heavyduty(heavygreaseproducing) ...................... 350 CFM

D. Duct size.

Ductarearequired(inft.²)=Volumeofairexhausted(CFM)÷Ductvelocity(fpm)

Longhoodswithmultipleductsshallhaveductslocatednocloserthan6’apartandnofurtherthan12’apart.Ductve-locityshallbeaminimumof1500fpm.

E. grease Filter area Required.

Filterareaneeded(ft²)=Volumeofairexhausted(CFM)÷Operatingvelocityofthefilter(fpm)

Spaceinthehoodfilterbanknotcoveredbyfiltersshallbefittedwithsheetmetalblanks.Theoperatingvelocityoffil-tersshallbenolessthan200fpm.

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F. static pressure.

Thestaticpressureagainsttheexhaustfan(measuredininches)=thesumoftheresistanceofthefilters,hooden-tranceloss,windpressureontheductopening,acceleratingpressure,andtheexhaustductingfromthetablebelow.

taBlE V.

Type of resistance Average amount of resistance

filter .20inches hoodentranceloss .10inches windpressure .15inches acceleratingpressure .20inches Duct resistance Straightduct .0025inchesperlinearfoot Angles- 90° .20incheseach

45° .10incheseach 30° .05incheseach

g. Fan size.

Theexhaustfanshallbesizedtoremovetheamountofairtobeexhaustedattherequiredstaticpressure.

h. make-up air.

Mechanicallyintroducedmake-upairshallbesuppliedaspartoftheexhaustsystemwhentheamountofairtobeex-haustedexceeds1500CFM.

.......................................................................................................................

....................................................................................................

........................................

........................................

........................................

.........................

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appenDIX II - eqUIpMenT InsTallaTIon ReqUIReMenTs

a. general.

Foodserviceequipmentshallbeinstalledasfollows:

1. Counter-mounted equipment on 4” legs, sealed to counter, or portable.

2. Floor-mounted equipment on 6” legs, casters, or sealed tofloor.

3. Equipmentnotoncastersornotportableshallbesealed

tothewalland/oradjoiningequipment,orspacedtofacilitate cleaning.

4. Portable equipment and equipment installed on casters shallbeinstalledwithflexibleutilitylinesand/orquick-disconnect couplings.

Theabovecriteriashallbeappliedtopermitallexposedareasofequipmentandadjacentsurfacestobeaccessible for cleaning. If an item of equipment is not portable,isnotinstalledoncasters,orisnototherwiseeasilymoved,itshallbe(1)sealedtoadjoiningsurfaceswithanapprovedsealantormetalflashing,or(2)providedwithsufficientspacebetweenandbehindtheequipment to allow easy access.

B. Counter and under-counter Installation.

Foodequipmentwhichisnotreadilymovablebecauseofsize,weight,orrigidutilityconnectionsshallbeinstalledoncountersortablesasfollows:

1. on4”sanitarylegs;or

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2. sealedtothecounter;or

3. properlyspacedtofacilitatecleaning;or

4. equippedwithanintegralliftlever,pivotingfoot,polyethylenewearstrip,orasimilardevicewhichpermitseasyaccessunderandaroundtheequipmentforcleaning.

Under-counterequipmentnotequippedwithcastersorsanitaryskidsshallbeinstalledon6”sanitarylegs,sealedto adjacent surfaces, or properly spaced to facilitate cleaning.

C. portable Equipment.

Foodequipmentthatissmallandlightenoughtobeeasilymovedbyonepersonshallbeconsideredportableandshallbeexemptfromtheserequirements.

D. spacing Requirements for Food Equipment.

1. Providedaccessisavailablefrombothendsoftheequipmentandtheequipmentlengthis4’orless,theequipmentshallbespacedatleast6”fromwalls.

2. Providedaccessisavailablefrombothendsoftheequipmentandtheequipmentlengthisover4’butlessthan8’,theequipmentshallbespacedatleast12”fromwallsandotherequipment.

3. Whentheequipmentlengthis8’ormore,theequipmentshallbespacedatleast18”fromwallsandotherequipment.

4. Aminimumof6”ofspaceshallbeprovidedbetweenitems of equipment to allow access for cleaning. Additional space may be required for large equipment when6”isnotadequatetoprovideaccess.

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5. Whenthedistancebetweenthetopofawalk-incooler/freezerorcanopyhoodandtheceilingis24”orless,anapprovedenclosureshallberequired.

6. Obstructionoftheaccessopeningbetweenand/orbehindequipmentbyachaseorrigidutilityconnectionmay require additional spacing.

E. Counter-protector Devices.

Counter-protectordevicesshallbedesignedandinstalledtointerceptthedirectlinebetweenthecustomer’smouthandthefoodbaseduponanaverageadultmouthheightof54”to60”;exceptthatinelementaryschoolswhichofferself-servicetosmallchildren,counterheightsshallbebetween27” and 29” to allow effective counter-protector devices. Whentrayslidesareprovided,counter-protectordevicesmay require adjustments to be effective.

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appenDIX III - HoT WaTeR sIzInG ReqUIReMenTs

Thehotwatersystemshallbesizedtomeetthepeakhotwaterdemandforallfixturesinaccordancewiththefollowingtable:

taBlE

GALLONS PER HOURFIXTURE 140°F.(60°C.)WATER TOTAL

Vegetable Sink .......................................................... 10 ______1-Compartment Utensil Sink .................................... 20 ______3-CompartmentUtensilSink(paperservice) ........... 60 ______3-CompartmentutensilSink(fullservice) ................ 90 ______Pre-rinse Sink ............................................................ 45 ______3-Compartment Bar Sink .......................................... 30 ______*Lavatory..(handsink) .............................................. 05 ______ServiceSink..(mopsink,canwash ........................... 20 ______Warewasher..(_____gals/hrfinalrinsex70percent)______ + TOTALDEMAND= ______

* Shallbeatleast110°F.(37.8°C.)

Thewaterheater’scapabilitytomeetpeakdemandshallbethesum of its storage capacity and recovery capacity at a 100°F. (37.8°C.)rise.

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appenDIX IV - pesT ConTRol

a. pesticides - automatic Dispensers.

Automaticpyrethrin-dispensingdevicesmaybeusedinretailfoodestablishmentsprovidedtheymeetthefollowingcriteria for installation and operation.

1. ThedeviceshallbeinstalledandoperatedincompliancewiththeregisteredlabeloftheEnvironmental Protection Agency.

2. Onlyonedispensingunitper6,000cubicfeetshallbepermitted in food preparation areas, dining areas, or otherareaswherefoodcontaminationorexposureofemployees and patrons may occur.

3. Thedeviceshallnotbeinstalleddirectlyoverexposedfood,food-contactsurfaces,orwithin12horizontalfeetofexposedfoodinfrontofthedevice.

4. Thedispensershallbesuspendedaminimumof7’fromthefloor.

5. Theinsecticidalformulationswillnotexceed1percentconcentrationofpyrethrinswitha10percentsynergistbyweight.

6. Thisdeviceshallbecalibratedtodispenseamaximumof 100 milligrams of total material every 15 minutes overa24hourperiod.

B. Insect electrocutors and low Voltage Fly traps.

Insectelectrocutorsandlowvoltageflytrapsusedinretailfoodestablishmentsshallmeetthefollowingcriteriaforinstallation and operation.

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1. Insect electrocutors.

a. In food preparation and serving areas, meat preparation and produce preparation areas, utensil andequipmentwashingareas,andcleanutensilandequipmentstorageareas,devicesshallbeinstalledasfollows:

(1)Onlywall-mountedunitsshallbeused,

(2)Unitsmustbeinstalledsothatthecenterofthedeviceisnotmorethan3’abovethefloor.

(3)Thesedevicesshallnotbeinstalledcloserthan5’fromexposedfood,food-contactsurfaces,orclean equipment and utensils.

b. Devicesmountedhigherthan3’abovethefloor,includingceilinghungunits,areacceptableinbulk storage rooms, stock rooms, receiving areas, corridors, and refuse areas.

c. Catchtraysofinsectelectrocutorsmustbeemptiedas often as necessary.

2. Lowvoltageflytraps.

Devices used to trap insects by low voltage and/or adherenceshallnotbeinstalledaboveexposedfood,clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.

Printed May 2010

Total Printing Cost – $Total Number of Documents – 2,500

Cost Per Unit – $

CR-001214 5/2010

Environmental HealthFood Protection

www.scdhec.gov/food