§ 46.584. Vending machines.

 (a)  Vending stage closure. The dispensing compartment of a vending machine—including a machine that is designed to vend prepackaged snack food that is not potentially hazardous (such as chips, party mixes and pretzels)—shall be equipped with a self-closing door or cover if the machine is either of the following:

   (1)  Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents and other contaminants that are present in the environment.

   (2)  Available for self-service during hours when it is not under the full supervision of a food employee.

 (b)  Automatic shutoff.

   (1)  A machine vending potentially hazardous food shall have an automatic control that prevents the machine from vending food under either of the following circumstances:

     (i)   If there is a power failure, mechanical failure or other condition that results in an internal machine temperature that cannot maintain food temperatures as specified in Subchapter C (relating to food).

     (ii)   If a condition specified in subparagraph (i) occurs, until the machine is serviced and restocked with food that has been maintained at temperatures specified in Subchapter C.

   (2)  When the automatic shutoff within a refrigerated vending machine dispensing potentially hazardous food is activated, the ambient temperature may not exceed 5°C (41°F) or 7°C (45°F) as specified in §  46.385(a)(3) (relating to potentially hazardous food: hot and cold holding) for more than 30 minutes immediately after the machine is filled, serviced or restocked.

   (3)  When the automatic shutoff within a hot holding vending machine dispensing potentially hazardous food is activated, the ambient temperature may not be less than 58°C (135°F) for more than 120 minutes immediately after the machine is filled, serviced or restocked.

 (c)  Can openers. Cutting or piercing parts of can openers on vending machines shall be protected from manual contact, dust, insects, rodents and other contamination.

 (d)  Vending machines that dispense liquids in paper containers. Vending machines designed to store beverages that are packaged in containers made from paper products shall be equipped with diversion devices and retention pans or drains for container leakage.

 (e)  Vending machines that dispense liquid food in bulk. Vending machines that dispense liquid food in bulk shall be both of the following:

   (1)  Provided with an internally mounted waste receptacle for the collection of drip, spillage, overflow or other internal wastes.

   (2)  Equipped with an automatic shutoff device that will place the machine out of operation before the waste receptacle overflows.

 (f)  Requirements for a liquid shutoff device. Shutoff devices described in subsection (e)(2) shall prevent water or liquid food from continuously running if there is a failure of a flow control device in the water or liquid food system or waste accumulation that could lead to overflow of the waste receptacle.

 (g)  Doors and openings.

   (1)  Vending machine doors and access opening covers to food and container storage spaces shall be tight-fitting so that the space along the entire interface between the doors or covers and the cabinet of the machine, if the doors or covers are in a closed position, is no greater than 1.5 millimeters or 1/16 inch by one or more of the following:

     (i)   Being covered with louvers, screens or materials that provide an equivalent opening of not greater than 1.5 millimeters or 1/16 inch. Screening of 12 mesh or more to 2.5 centimeters (12 mesh to 1 inch) meets this requirement.

     (ii)   Being effectively gasketed.

     (iii)   Having interface surfaces that are at least 13 millimeters or 1/2 inch wide.

     (iv)   Jambs or surfaces used to form an L-shaped entry path to the interface.

   (2)  Vending machine service connection openings through an exterior wall of the machine, shall be closed by sealants, clamps, or grommets so that the openings are no larger than 1.5 millimeters or 1/16 inch.

Cross References

   This section cited in 7 Pa. Code §  46.385 (relating to potentially hazardous food: hot and cold holding); 7 Pa. Code §  46.501 (relating to acceptability of food equipment certified or classified for sanitation by an ANSI-accredited certification program); 7 Pa. Code §  46.671 (relating to equipment: good repair and proper adjustment); and 7 Pa. Code §  46.691 (relating to utensils and temperature and pressure measuring devices: repair and calibration).



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