R392-102-9. Requirements for Cleaning Equipment and Utensils

  (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

  (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

  (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

  (4) Equipment food-contact surfaces and utensils shall be cleaned and sanitized:

  (a) before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;

  (b) Each time there is a change from working with raw foods to working with ready-to-eat foods;

  (c) Between uses with raw fruits and vegetables and with TCS food;

  (d) Before using or storing a food temperature measuring device; and

  (e) At any time during the operation when contamination may have occurred.

  (f) Equipment food contact surfaces and utensils shall be cleaned throughout the day at least every four hours if used with TCS food.

  (g) Utensils and equipment contacting food that is not TCS shall be cleaned:

  (i) At any time when contamination may have occurred;

  (ii) At least every 24 hours;

  (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

  (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

  (A) At a frequency specified by the manufacturer; or

  (B) At a frequency necessary to preclude accumulation of soil or mold.

  (5) The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering equipment.

  (6) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

  (7) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

  (8) Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices.

  (9) The washing procedures selected shall be based on the type and purpose of the equipment or utensil, and on the type of soil to be removed.

  (10) Washed utensils and equipment shall be rinsed, after cleaning and prior to sanitizing, so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures:

  (a) Use of a distinct, separate water rinse after washing and before sanitizing if using:

  (i) A 3-compartment sink, or

  (ii) Alternative manual warewashing equipment equivalent to a 3-compartment sink as approved by the local health department issuing the primary permit.

  (11) Equipment food-contact surfaces and utensils shall be sanitized before use after cleaning. Sanitizers and sanitizing operations shall meet the requirements in Section R392-102-10.

  (12) After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining.

  (13) Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly soiled.

  (14)(a) Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

  (i) maintained dry; and

  (ii) used for no other purpose.

  (b) Cloths in-use for wiping counters and other equipment surfaces shall be:

  (i) held between uses in a container of chemical sanitizer solution at a concentration specified under Subpart 4-501.114 of the FDA Food Code; and

  (ii) laundered daily.

  (c) Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

  (d) Dry wiping cloths and the chemical sanitizing solutions specified in Subsection R392-102-9(14) in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

  (e) Containers of chemical sanitizing solutions specified in Subsection R392-102-9(14)(b)(i) in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

  (f) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.

  (15) Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.

  (16) Cleaned and sanitized equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

  (a) in a clean, dry location;

  (b) where they are not exposed to splash, dust, or other contamination; and

  (c) at least six inches (15 cm) above the floor.

  (17) Clean and sanitized equipment and utensils shall be stored as specified under Subsection R392-102-8(13) and shall be stored:

  (a) in a self-draining position that allows air drying; and

  (b) covered or inverted.

  (18) The wash, rinse, and sanitize solutions shall be maintained clean.

  (19) Single-service and single-use articles may not be reused.

  (20) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.