(a) Cleaning Frequency.
(1) Utensils and food-contact surfaces of equipment shall be cleaned and sanitized;
A. Each time there is a change in processing between raw beef, raw pork, raw poultry or raw seafood, or a change in processing from raw to ready-to-eat foods;
B. After any interruption of operations during which time contamination may have occurred; and
C. After final use each working day.
(2) 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 cleaned and sanitized at intervals throughout the day on a schedule based on food temperature, type of food and amount of food particle accumulation.
(3) The food-contact surfaces of cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once each day of use, except that this shall not apply to hot oil cooking equipment and hot oil filtering systems. The food-contact surfaces of all baking equipment and pans shall be kept free of encrusted grease deposits and other accumulated soils.
(4) Non-food-contact surfaces of equipment, including transport vehicles, shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles and other debris.
(b) Cleaning Materials.
(1) Cloths or sponges used for wiping food spills on food-contact surfaces of equipment shall be clean and rinsed frequently in an approved sanitizing solution. These cloths and sponges shall be kept in the sanitizing solution between uses.
(2) Cloths or sponges used for cleaning non-food-contact surfaces of equipment shall be clean and rinsed as specified in subsection (b)(1) hereof and used for no other purpose.
(3) Single-service disposable towels are permitted in lieu of wiping cloths or sponges if they are discarded after each use.
(c) Manual Cleaning and Sanitizing.
(1) For manual cleaning and sanitizing of equipment and utensils, a sink with not less than three compartments shall be provided and used. Sink compartments shall be large enough to accommodate the immersion of equipment and utensils, and each compartment of the sink shall be supplied with hot and cold potable running water. Where immersion in sinks is impracticable, equipment and utensils shall be cleaned and sanitized manually or by pressure spray methods.
(2) Drain boards or easily moveable utensil tables of adequate size shall be provided for proper storage and handling of soiled utensils prior to cleaning and for cleaned utensils following sanitizing and shall be located so as not to interfere with proper use of warewashing facilities.
(3) Equipment and utensils shall be preflushed or prescraped and, when necessary, presoaked to remove food particles and soil.
(4) All sinks shall be cleaned before use, and the cleaning process of equipment and utensils shall be in the following manner:
A. Equipment and utensils shall be thoroughly cleaned in the first compartment with hot detergent solution that is kept clean and at a concentration indicated on the manufacturer's label; and
B. Equipment and utensils shall be rinsed free of detergent and abrasives with clean water in the second compartment; and
C. Equipment and utensils shall be sanitized in the third compartment according to methods required in this chapter.
(5) When pressure spray methods are utilized for cleaning and sanitizing, the equipment and utensils shall be thoroughly flushed with a detergent-sanitizer solution until the article is free of visible food particles and soil. The detergent-sanitizer shall be used in accordance with the manufacturer's instructions and shall be of a type that does not require a potable water rinse when used according to the manufacturer's instruction.
(6) The food-contact surface of all equipment and utensils shall be sanitized by:
A. Immersion for at least thirty seconds in clean, hot water of a temperature of at least 170o F (77o C); or
B. Immersion for at least one minute in a clean solution containing at least fifty parts per million of available chlorine as a hypochlorite and having a temperature of at least 75o F (24o C); or
C. Immersion for at least one minute in a clean solution containing at least twelve and one-half parts per million of available iodine, having a pH range which the manufacturer has demonstrated to be effective and at a temperature of at least 75o F (24o C); or
D. Immersion for at least one minute in a clean solution containing 200 parts per million of a quaternary ammonium compound and having a temperature of at least 75o F (24o C). The quaternary ammonium compound used shall have been compounded by the manufacturer to assure effectiveness in waters up to 500 parts per million hardness at use concentration; or
E. Immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010 that will provide the equivalent bactericidal effect of a solution containing at least fifty parts per million of available chlorine as a hypochlorite at a temperature of at least 75o F (24o C) for one minute; or
F. Treatment with steam free from materials or additives other than those specified in 21 CFR 173.310 in the case of equipment too large to sanitize by immersion, but in which steam can be confined; or
G. Rinsing, spraying or swabbing with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution under this section in the case of equipment too large to sanitize by immersion.
(7) When hot water is used for sanitizing, the following equipment shall be provided and used:
A. 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 170o F (77o C); and
B. A numerically scaled indicating thermometer, accurate to + 2o F (+1o C) convenient to the sink for frequent checks of water temperature; and
C. Utensil racks or baskets of such size and design to permit complete immersion of utensils and equipment in the hot water.
(8) When chemicals are used for sanitization, they shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010 and a test kit or other device that measures the parts per million concentration of the solution shall be provided and used.
(d) Notwithstanding subsection (c)(1) hereof, a two-compartment sink may be used for manually washing and sanitizing utensils and equipment when an approved detergent-sanitizer is used and the two-compartment sink meet the requirements of Chapter 3701-21 of the Ohio Administrative Code and has been in use prior to May 1, 1983.
(e) Unless used immediately after sanitizing, all equipment and utensils shall be air dried. Towel drying shall not be permitted.
(f) Food establishments that do not have facilities for proper cleaning and sanitizing of utensils and equipment shall not prepare or package food or dispense unpackaged food other than raw fruits and raw vegetables.
(g) Equipment and Utensil Handling and Storage. Cleaned and sanitized equipment and utensils shall be handled in such a manner that they will be protected from contamination.
(1) Cleaned and sanitized equipment and utensils shall be stored at least six inches (152 mm) 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 exposed or unprotected sewer lines, or water lines that are leaking or on which condensation has accumulated.
(2) Utensils shall be air dried before being stored or shall be stored in self-draining positions.
(3) Stored utensils shall be covered or inverted wherever practical.
(h) Single-Service Articles.
(1) Single-service articles shall be stored in closed cartons or containers at least six inches (152 mm) above the floor or on easily movable dollies, skids, racks or open-ended pallets. Such storage shall protect the articles from contamination and shall not be located under exposed or unprotected sewer lines, or water lines that are leaking or on which condensation accumulates.
(2) Single-service articles shall be handled in a manner which prevents contamination of surfaces that may come in contact with food.
(i) Prohibited Storage Areas. Food equipment, utensils or single-service articles shall not be stored in locker rooms, toilet rooms or their vestibules, garbage rooms or mechanical rooms.
(Ord. 89-20. Passed 1-10-89.)