(A) Equipment and Utensil Cleaning and Sanitization.
(1) Cleaning Frequency.
(a) Utensils and food-contact surfaces of equipment shall be washed, rinsed, and sanitized in that order after each use, and following any interruptions of operations during which time contamination may have occurred and between processing of different animal species or a change in processing from raw to ready-to-eat foods and after final use each working day.
(b) Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous or production-line basis, utensils and the food-contact surfaces of equipment shall be washed, rinsed, and sanitized, in that order, at intervals throughout the day on a schedule based on food temperature, type of food, and amount of food particle accumulation.
(c) Nonfood-contact surfaces of equipment, including all cargo areas of transport vehicles, including grocery push carts, shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
(2) Wiping Cloths.
(a) Moist cloths or sponges used for wiping food spills on food-contact surfaces of equipment shall be clean and rinsed frequently in one of the sanitizing solutions permitted in division (A)(3)(e) below and used for no other purpose. These cloths and sponges shall be stored in the sanitizing solution between uses.
(b) Moist cloths or sponges used for cleaning nonfood-contact surfaces of equipment shall be clean and rinsed as specified in division (A)(2)(a) above and used for no other purpose. These cloths and sponges shall be stored in the sanitizing solution between uses.
(3) Manual Cleaning and Sanitizing.
(a) For manual washing, rinsing and sanitizing of utensils and equipment, a sink with not fewer than three compartments shall be provided and used. Sink compartments shall be large enough to accommodate most equipment and utensils, and each compartment of the sink shall be supplied with hot and cold potable running water. Fixed equipment and utensils and equipment too large to be cleaned in sink compartments shall be washed manually or cleaned by pressure spray methods.
(b) Easily movable dish tables or drain boards of 18 inches minimum length shall be provided for proper handling of soiled utensils prior to washing and for cleaned utensils following sanitizing and shall be located so as not to interfere with the proper use of the warewashing facilities.
(c) Equipment and utensils shall be pre-flushed or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil.
(d) When a three compartment sink is utilized for warewashing, the operation shall be conducted in the following sequence:
1. Sinks shall be cleaned prior to use; and
2. Equipment and utensils shall be thoroughly washed in the first compartment with a hot detergent solution that is kept clean; and
3. Equipment and utensils shall be rinsed free of detergent and abrasives with clean water in the second compartment; and
4. Equipment and utensils shall be sanitized in the third compartment according to one of the methods included in divisions (A)(3)(e)1. through 4. below.
(e) The food-contact surfaces of all equipment and utensils shall be sanitized by:
1. Immersion for at least one-half minute in clean, hot water of a temperature of at least 170° F. (77° C.); or
2. Immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75° F. (24° C.); or
3. Immersion for at least one minute in a clean solution containing at least 12.5 parts per million of available iodine and having a pH not higher than 5.0 and at a temperature of at least 75° F. (24° C.); or
4. Immersion in a clean solution containing any other chemical sanitizing agent approved by both the city and state health authorities that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite at a temperature of at least 75° F. (24° C.) for one minute; or
5. Treatment with steam free from materials or additives harmful to human health in the case of equipment too large to sanitize by immersion, but in which steam can be confined; or
6. Rinsing, spraying, or swabbing with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution in the case of equipment too large to sanitize by immersion.
(f) When hot water is used for sanitizing, the following facilities shall be provided and used:
1. An integral heating device or fixture installed in, on, or under the sanitizing compartment of the sink capable of maintaining the water at a temperature of at least 170° F. (77° C.); and
2. A numerically scaled indicating thermometer, accurate to ±2° F. (1° C.), convenient to the sink for frequent checks of water temperature; and
3. Dish baskets of such size and design to permit complete immersion of utensils and equipment in the hot water.
(g) When chemicals are used for sanitization, they shall not have concentrations higher than the maximum permitted by Federal regulations and a test kit or other device that accurately measures the parts per million concentration of the solution shall be provided and used by establishment operators.
(4) Mechanical Cleaning and Sanitizing. Mechanical cleaning and sanitizing if done shall meet the requirements as set forth in §§ 9-6-1-1 et seq.
(5) Drying. After sanitization, all equipment and utensils shall be air dried.
(6) Retail Food Stores Without Proper Cleaning Facilities. All retail food stores which do not have facilities for proper cleaning and sanitizing of utensils and equipment shall not prepare or package food for sale, or dispense unpackaged food other than raw fruits and vegetables.
(B) Equipment and Utensil Handling and Storage.
(1) Handling. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
(2) Storage.
(a) Cleaned and sanitized utensils and equipment shall be stored at least four inches above the floor in a clean, dry location in a way that protects them from splash, dust, and other means of contamination. The food-contact surfaces of fixed equipment shall also be protected from contamination. Equipment and utensils shall not be placed under leaking sewer or water lines, or leaky automatic fire protection sprinkler heads.
(b) Utensils shall be air dried before being stored or shall be stored in a self-draining position.
(c) Stored utensils shall be covered or inverted wherever practical.
(3) Single-Service Articles.
(a) Single-service articles shall be stored at least four inches above the floor in closed cartons or containers which protect them from contamination and shall not be placed under leaking sewer or water lines, or leaky automatic fire protection sprinkler heads.
(b) Single-service articles shall be handled in a manner that prevents contamination of surfaces which may come in contact with food.
(4) Prohibited Storage Areas. The storage of food, equipment, utensils or single-service articles in locker rooms, toilet rooms and vestibules and garbage or mechanical rooms is prohibited.
('74 Code, § 6-26-5) (Ord. 70-1978; Am. Ord. 10-1988; Am. Ord. 2022-027)