R392-102-8. Equipment Requirements

  (1) Materials that are used in the construction of utensils and equipment food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be:

  (a) safe;

  (b) durable, corrosion-resistant, and nonabsorbent;

  (c) sufficient in weight and thickness to withstand repeated washing;

  (d) finished to have a smooth, easily cleanable surface; and

  (e) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

  (2)(a) Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

  (b) Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

  (3) Copper and copper alloys such as brass may not be used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.

  (4) Hot oil filtering equipment shall be readily accessible for filter replacement and cleaning of the filter and meet the requirements of Subsection R392-102-8(1).

  (5) Galvanized metal may not be used for utensils and food contact surfaces of equipment that are used in contact with acidic food.

  (6) Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.

  (7)(a) Except as specified in (b), (c), and (d) of this section, wood and wood wicker may not be used as a food-contact surface.

  (b) Hard maple or an equivalently hard, close-grained wood may be used for:

  (i) cutting boards; cutting blocks; bakers' tables; and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and

  (ii) wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110 degrees C (230 degrees F) or above.

  (c) whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood shipping containers in which they were received, until the fruits, vegetables, or nuts are used.

  (d) If the nature of the food requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw food may be kept in:

  (i) untreated wood containers; or

  (ii) treated wood containers if the containers are treated with a preservative that meets the requirements specified in 21 CFR 178.3800 Preservatives for wood.

  (8)(a) Multiuse food contact surfaces shall be:

  (i) smooth;

  (ii) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;

  (iii) free of sharp internal angles, corners, and crevices;

  (iv) finished to have smooth welds and joints; and

  (v) accessible for cleaning and inspection.

  (9)(a) Equipment that is fixed in place because it is not easily movable shall be installed so that it is:

  (i) spaced to allow access for cleaning along the sides, behind, and above the equipment;

  (ii) spaced from adjoining equipment, walls, and ceilings a distance of not more than one millimeter or one thirty-second inch; or

  (iii) sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

  (b) counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being:

  (i) sealed; or

  (ii) elevated on legs to provide not less than four inches of clearance.

  (10) Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a six inch (15 centimeter) clearance between the floor and the equipment.

  (11) Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

  (12) Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.

  (13) Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. Sufficient space must be provided for storage of soiled and cleaned items that may accumulate during hours of operation, such as on drainboards, utensil racks, or tables.

  (a) Soiled and clean items must be stored separately and in a manner that protects clean items from contamination.

  (14) A plumbing fixture such as a handwashing sink or toilet shall be easily cleanable.

  (15) Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity, and shall be capable of consistently maintaining food temperatures as specified under Section R392-102-12.

  (a) The operator shall maintain an operational temperature-measuring device in each mechanically refrigerated unit.

  (b) In a mechanically refrigerated or hot food storage unit, the sensor or thermometer shall be located to measure the ambient temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

  (16) A food truck operator with a menu offering any potential hazardous foods shall equip the food truck with at least one readily accessible and properly calibrated food temperature measuring device.

  (a) Food temperature measuring devices may not have sensors or stems constructed of glass unless the thermometer with a glass sensor or stem is encased in a shatterproof coating such a candy thermometer.

  (b) Temperature measuring devices shall be easily readable.

  (17) When manual warewashing of utensils or food-contact equipment is done on a food truck, the food truck operator shall provide a test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions.

  (a) If hot water is used for sanitization in manual warewashing operations in a food truck, the sanitizing compartment of the sink shall be:

  (i) Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171 degrees F; and

  (ii) Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water.

  (18)(a) Receptacles and waste handling units for refuse and recyclables and for use with materials containing food residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent.

  (b) Receptacles and waste handling units for refuse and recyclables used with materials containing food residue and used outside the food truck shall be:

  (i) designed and constructed to have tight-fitting lids, doors, or covers; and

  (ii) maintained in good repair.

  (c) Refuse and recyclables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.

  (d) Receptacles and waste handling units for refuse and recyclables shall be kept covered inside the food truck:

  (i) if the receptacles and units contain food residue and are not in continuous use, or

  (ii) after they are filled.

  (19) Refuse and recyclables shall be removed from the food truck premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

  (20) A food truck operator shall furnish or equip a food truck with adequate electrical power to ensure uninterrupted service.