Subchapter D. EQUIPMENT, UTENSILS AND LINENS

§ 46.501. Acceptability of food equipment certified or classified for sanitation by an ANSI-accredited certification program.

 Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program shall be deemed to comply with the applicable provisions of § §  46.521—46.523, 46.541—46.544, 46.561—46.563 and 46.581—46.595.

MATERIALS FOR USE IN CONSTRUCTION AND REPAIR

§ 46.521. Materials in multiuse utensils and food-contact surfaces.

 (a)  Required characteristics. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors or tastes to food. Under normal use conditions these materials shall be all of the following:

   (1)  Safe.

   (2)  Durable, corrosion-resistant and nonabsorbent.

   (3)  Sufficient in weight and thickness to withstand repeated warewashing.

   (4)  Finished to have a smooth, easily cleanable surface.

   (5)  Resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

 (b)  Cast iron: use limitation. Except as specified in paragraphs (1) and (2), cast iron may not be used for utensils or food-contact surfaces of equipment.

   (1)  Cast iron may be used as a surface for cooking.

   (2)  Cast iron may be used in utensils for serving food if the utensils are used only as part of an uninterrupted process from cooking through service.

 (c)  Lead in ceramic, china and crystal utensils: use limitation. Ceramic, china, crystal utensils and decorative utensils (such as hand painted ceramic or china) that are used in contact with food shall be lead-free or contain levels of lead not exceeding the limits of the following utensil categories:

 (d)  Copper: use limitation.

   (1)  Except as specified in paragraph (2), 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.

   (2)  Copper and copper alloys may be used in contact with beer brewing ingredients that have a pH below 6 in the prefermentation and fermentation steps of a beer brewing operation such as a brewpub or microbrewery.

 (e)  Galvanized metal: use limitation. Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic food.

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

 (g)  Lead in pewter alloys: use limitation. Pewter alloys containing lead in excess of 0.05% may not be used as a food-contact surface.

 (h)  Lead in solder and flux; use limitation. Solder and flux containing lead in excess of 0.2% may not be used as a food-contact surface.

 (i)  Wood: use limitation. Except as specified in paragraphs (1)—(3), wood and wood wicker may not be used as a food-contact surface.

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

     (i)   Cutting boards; cutting blocks; bakers’ tables; and utensils such as rolling pins, doughnut dowels, salad bowls, pizza peels and chopsticks.

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

   (2)  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.

   (3)  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 the following:

     (i)   Untreated wood containers.

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

 (j)  Nonstick coatings use limitation. Multiuse kitchenware (such as frying pans, griddles, sauce pans, cookie sheets and waffle bakers) that have a perfluorocarbon resin coating shall be used with nonscoring or nonscratching utensils and cleaning aids.

 Surfaces of equipment that are nonfood-contact surfaces, but 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.

 Materials that are used to make single-service and single-use articles shall be safe and clean, and may not allow the migration of deleterious substances, or impart colors, odors or tastes to food.

   This section cited in 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).

DESIGN AND CONSTRUCTION

§ 46.541. Durability and strength.

 (a)  Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

 (b)  Food temperature measuring devices. Food temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating (such as candy thermometers) may be used.

 (a)  Multiuse food-contact surfaces. Multiuse food-contact surfaces shall be all of the following:

   (1)  Smooth.

   (2)  Free of breaks, open seams, cracks, chips, inclusions, pits and similar imperfections.

   (3)  Free of sharp internal angles, corners and crevices.

   (4)  Finished to have smooth welds and joints.

   (5)  Except as specified in subsection (b), accessible for cleaning and inspection by one of the following methods:

     (i)   Without being disassembled.

     (ii)   By disassembling without the use of tools.

     (iii)   By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel (such as screwdrivers, pliers, open-end wrenches and Allen wrenches).

 (b)  Exception. Subsection (a)(5) does not apply to cooking oil storage tanks, distribution lines for cooking oils or beverage syrup lines or tubes.

 (c)  CIP equipment. CIP equipment shall meet the characteristics specified in subsection (a) and shall be designed and constructed so that the following are accurate:

   (1)  Cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces.

   (2)  The system is self-draining or capable of being completely drained of cleaning and sanitizing solutions.

   (3)  If the CIP equipment is not designed for disassembly during cleaning, it is designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned.

 Except for hot oil cooking or filtering equipment, “V” type threads may not be used on food-contact surfaces.

 (a)  Hot oil filtering equipment. Hot oil filtering equipment shall meet the characteristics specified in §  46.542 (relating to cleanabilty of multiuse food-contact surfaces and CIP equipment), as applicable, and shall be readily accessible for filter replacement and cleaning of the filter.

 (b)  Can openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.

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

 (d)  Kick plates, removable. Kick plates shall be designed so that the areas behind them are accessible for inspection and cleaning by being both of the following:

   (1)  Removable by one of the methods specified in §  46.542(a)(5) or capable of being rotated open.

   (2)  Removable or capable of being rotated open without unlocking equipment doors.

 (e)  Ventilation hood systems and filters. Filters or other grease extracting equipment, if not designed to be cleaned in place, shall be designed to be readily removable for cleaning and replacement.

   This section cited in 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).

ACCURACY

§ 46.561. Accuracy of temperature measuring devices for food.

 (a)  Accuracy range for Celsius-scaled or Celsius/Fahrenheit-scaled devices. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use.

 (b)  Accuracy for Fahrenheit-scaled devices. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use.

 (a)  Accuracy range for Celsius-scaled or Celsius/Fahrenheit-scaled devices. Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.

 (b)  Accuracy for Fahrenheit-scaled devices. Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use.

 Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse on mechanical warewashing equipment shall have increments of 7 kilopascals (1 pound per square inch) or smaller, and shall be accurate to ± 14 kilopascals (± 2 pounds per square inch) in the 100—170 kilopascals (15—25 pounds per square inch) range.

   This section cited in 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).

FUNCTIONALITY

§ 46.581. Ventilation hood systems, drip prevention.

 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.

 (a)  Overlap and slope of covers. A cover or lid for equipment shall overlap the opening and be sloped to drain.

 (b)  Flange requirement. An opening located within the top of a unit of equipment that is designed for use with a cover or lid shall be flanged upward at least 5 millimeters (2/10 of an inch).

 (c)  Watertight joint. Except as specified in subsection (d), fixed piping, temperature measuring devices, rotary shafts and other parts extending into equipment shall be provided with a watertight joint at the point where the item enters the equipment.

 (d)  Alternative to watertight joint. If a watertight joint is not provided, the piping, temperature measuring devices, rotary shafts and other parts extending through the openings shall be equipped with an apron designed to deflect condensation, drips and dust from openings into the food. The openings shall be flanged as specified in subsection (b).

 In equipment that dispenses or vends liquid food or ice in unpackaged form, the following shall occur:

   (1)  The delivery tube, chute orifice and splash surfaces directly above the container receiving the food shall be designed in a manner, such as with barriers, baffles or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the food.

   (2)  The delivery tube, chute and orifice shall be protected from manual contact such as by being recessed.

   (3)  The delivery tube or chute and orifice of equipment used to vend liquid food or ice in unpackaged form to self-service consumers shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents and other contamination by a self-closing door if the equipment is either of the following:

     (i)   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.

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

   (4)  The dispensing equipment actuating lever or mechanism and filling device of consumer self-service beverage dispensing equipment shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.

 (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.

 Equipment containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant cannot leak, drip or be forced into food or onto food-contact surfaces.

 Beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. This section does not apply to cold plates that are constructed integrally with an ice storage bin.

 Liquid waste drain lines may not pass through an ice machine or ice storage bin.

 If a condenser unit is an integral component of equipment, the condenser unit shall be separated from the food and food storage space by a dustproof barrier.

 (a)  General. Except as specified in subsection (b), molluscan shellfish life support system display tanks may not be used to display shellfish that are offered for human consumption and shall be conspicuously marked so that it is obvious to the consumer that the shellfish are for display only.

 (b)  Exception. Molluscan shellfish life-support system display tanks that are used to store and display shellfish that are offered for human consumption shall be operated and maintained in accordance with the following:

   (1)  A variance granted by the Department in accordance with the procedure described in §  46.1103(a) (relating to variances).

   (2)  An HACCP plan that is submitted by the food facility operator and approved as specified in §  46.1103(b), ensuring the following:

     (i)   Water used with fish other than molluscan shellfish does not flow into the molluscan tank.

     (ii)   The safety and quality of the shellfish as they were received are not compromised by the use of the tank.

     (iii)   The identity of the source of the shellstock is retained as specified in §  46.250 (relating to shellstock: maintaining identification).

 (a)  Location of device in storage unit. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

 (b)  General device requirement. Except as specified in subsection (c), cold or hot holding equipment used for potentially hazardous food shall be designed to include-and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device’s temperature display.

 (c)  Exception to device requirement. Subsection (b) does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers and salad bars.

 (d)  Easily readable. Temperature measuring devices shall be designed to be easily readable.

 (e)  Devices on warewashing machines. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record or digital readout in increments no greater than 1°C or 2°F in the intended range of use.

 (a)  Data plate summarizing operating specifications. A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine’s design and operating specifications, including the following:

   (1)  Temperatures required for washing, rinsing and sanitizing.

   (2)  Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse.

   (3)  Conveyor speed for conveyor machines or cycle time for stationary rack machines.

 (b)  Internal baffles. Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains or other means to minimize internal cross contamination of the solutions in wash and rinse tanks.

 (c)  Temperature measuring devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature in the following locations or instances:

   (1)  In each wash and rinse tank.

   (2)  As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.

 (d)  Detergent and sanitizer level indicator. A warewashing machine that is installed after December 13, 2003, shall be designed and equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.

 (e)  Flow pressure device. Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine. If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinsecontrol valve, the device shall be mounted in a 6.4 millimeter or 1/4 inch Iron Pipe Size valve. This subsection does not apply to a machine that uses only a pumped or recirculated sanitizing rinse.

 If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall comply with the following:

   (1)  Be designed with an integral heating device that is capable of maintaining water at a temperature not less than 77°C (171°F).

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

 Sinks and drainboards of warewashing sinks and machines shall be self-draining.

 Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.

 Equipment, such as dollies, pallets, racks and skids used to store and transport large quantities of packaged foods received from a supplier in a cased or over-wrapped lot, shall be designed to be moved by hand or by conveniently available equipment such as hand trucks and forklifts.

   This section cited in 7 Pa. Code §  46.321 (relating to food storage); 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); 7 Pa. Code §  46.691 (relating to utensils and temperature and pressure measuring devices: repair and calibration); and 7 Pa. Code §  46.774 (relating to storing clean items).

NUMBERS AND CAPACITIES OF EQUIPMENT

§ 46.611. Cooling, heating and holding capacities.

 (a)  General: three compartments required. Except as specified in subsection (c), a sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.

 (b)  Large equipment and utensils. Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils that require cleaning by immersion. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in subsection (c) shall be used.

 (c)  Exception for approved alternative equipment. Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved by the Department. Alternative manual warewashing equipment may include any of the following:

   (1)  High-pressure detergent sprayers.

   (2)  Low- or line-pressure spray detergent foamers.

   (3)  Other task-specific cleaning equipment, such as utensils supplied by an equipment manufacturer.

   (4)  Brushes or similar bristled implements.

   (5)  Two-compartment sinks as specified in §  46.676(f) (relating to manual warewashing equipment).

   (6)  Receptacles that substitute for the compartments of a multi-compartment sink.

 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.

 A mechanical clothes washer and dryer shall be provided and used at a food facility if work clothes or linens are laundered on the premises. This section does not apply if on-premises laundering is limited to wiping cloths intended to be used moist, or wiping cloths are air-dried as specified in §  46.772 (relating to wiping cloths: air-drying locations).

   This section cited in 7 Pa. Code §  46.752 (relating to methods of laundering); and 7 Pa. Code §  46.772 (relating to wiping cloths: air-drying locations).

NUMBERS AND CAPACITIES OF UTENSILS, TEMPERATURE MEASURING DEVICES AND TESTING DEVICES

§ 46.631. Consumer self-service utensils.

 A test kit or other device that accurately measures the concentration in mg/L or ppm of sanitizing solutions shall be provided.

LOCATION AND INSTALLATION OF EQUIPMENT

§ 46.651. Location of equipment, clothes washers and dryers and storage cabinets to prevent contamination.

 (a)  Prohibited locations. Except as specified in subsection (b), equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens and single-service and single-use articles may not be located in the following:

   (1)  Locker rooms.

   (2)  Toilet rooms.

   (3)  Garbage rooms.

   (4)  Mechanical rooms.

   (5)  Under sewer lines that are not shielded to intercept potential drips.

   (6)  Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed.

   (7)  Under open stairwells.

   (8)  Under other sources of contamination.

 (b)  Exception. A storage cabinet used for linens or single-service or single-use articles may be stored in a locker room.

 (a)  Fixed equipment: spacing or sealing. Equipment that is fixed because it is not easily movable shall be installed so that it is both of the following:

   (1)  Spaced to allow access for cleaning along the sides, behind and above the equipment.

   (2)  Spaced from adjoining equipment, walls and ceilings a distance of not more than 1 millimeter or 1/32 inch or—if the equipment is exposed to spillage or seepage—sealed to adjoining equipment or walls.

 (b)  Fixed table-mounted equipment. Table-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 one of the following:

   (1)  Sealed to the table.

   (2)  Elevated on legs that provide at least one of the following:

     (i) 10 centimeters (4 inches) clearance between the table and the equipment.

     (ii) 7.5 centimeters (3 inches) clearance between the table and the equipment if the horizontal distance of the table top under the equipment is no more than 50 centimeters (20 inches) from the point of access for cleaning.

     (iii) 5 centimeters (2 inches) clearance between the table and the equipment if the horizontal distance of the table top under the equipment is no more than 7.5 centimeters (3 inches) from the point of access for cleaning.

 (c)  Fixed floor-mounted equipment.

   (1)  Except as specified in paragraph (2) or (3), floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 15 centimeters (6 inches) clearance between the floor and the equipment.

   (2)  If no part of the floor under the floor-mounted equipment is more than 15 centimeters (6 inches) from the point of cleaning access, the clearance space may be only 10 centimeters (4 inches).

   (3)  This section does not apply to display shelving units, display refrigeration units and display freezer units located in the consumer shopping areas of a retail food store, if the floor under the units is maintained clean.

   This section cited in 7 Pa. Code §  46.671 (relating to equipment: good repair and proper adjustment).

MAINTENANCE AND OPERATION OF EQUIPMENT

§ 46.671. Equipment: good repair and proper adjustment.

 (a)  General. Equipment shall be maintained in a state of repair and condition that meets the requirements specified in § §  46.501, 46.521—46.523, 46.541—46.544, 46.561—46.563 and 46.581—46.595.

 (b)  Equipment components. Equipment components such as doors, seals, hinges, fasteners and kick plates shall be kept intact, tight and adjusted in accordance with manufacturer’s specifications.

 (a)  Cleaning frequency. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified in §  46.613 (relating to drainboards) shall be cleaned as follows:

   (1)  Before use.

   (2)  Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function.

   (3)  If used, at least every 24 hours.

 (b)  Cleaning agents. When used for warewashing, the wash compartment of a sink, mechanical warewasher or wash receptacle of alternative manual warewashing equipment as specified in §  46.612(c) (relating to manual warewashing: sink compartment requirements), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner or other cleaning agent according to the cleaning agent manufacturer’s label instructions.

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

 (d)  Chemical sanitization: temperature, pH, concentration and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified in §  46.731(c)(3) (relating to sanitization: requirement, frequency and methods) shall be listed in 21 CFR 178.1010 (relating to sanitizing solutions), shall be used in accordance with the EPA-approved manufacturer’s label use instructions, and shall be used as follows:

   (1)  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart:

   (2)  An iodine solution shall have the following:

     (i)   A minimum temperature of 24°C (75°F).

     (ii)   A pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective.

     (iii)   A concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm).

   (3)  A quaternary ammonium compound solution shall:

     (i)   Have a minimum temperature of 24°C (75°F).

     (ii)   Have a concentration as specified in §  46.731 and as indicated by the manufacturer’s use directions included in the labeling.

     (iii)   Be used only in water with 500 mg/L (ppm) hardness or less or in water having a hardness no greater than specified by the manufacturer’s label.

   (4)  If another solution of a chemical specified in paragraphs (1)—(3) is used, the food facility operator shall demonstrate to the Department that the solution achieves sanitization and the use of the solution may be approved by the Department.

   (5)  If a chemical sanitizer other than chlorine, iodine or a quaternary ammonium compound is used, it shall be applied in accordance with the manufacturer use directions included in the labeling.

 (e)  Determining chemical sanitizer concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

 (a)  Manufacturers’ operating instructions.

   (1)  A warewashing machine and its auxiliary components shall be operated in accordance with the machine’s data plate and other manufacturer’s instructions.

   (2)  A warewashing machine’s conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer’s specifications.

 (b)  Wash solution temperature where hot water is used to sanitize. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than the following temperature, as applicable:

   (1)  For a stationary rack, single temperature machine, 74°C (165°F).

   (2)  For a stationary rack, dual temperature machine, 66°C (150°F).

   (3)  For a single tank, conveyor, dual temperature machine, 71°C (160°F).

   (4)  For a multitank, conveyor, multitemperature machine, 66°C (150°F).

 (c)  Wash solution temperature where chemicals are used to sanitize. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 49°C (120°F).

 (d)  Sanitizing rinse temperature where hot water is used to sanitize.

   (1)  Except as specified in paragraph (2), in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90°C (194°F), or less than the following, as applicable:

     (i)   For a stationary rack, single temperature machine, 74°C (165°F).

     (ii)   For all other machines, 82°C (180°F).

   (2)  The maximum temperature specified in paragraph (1) does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.

 (e)  Sanitization pressure. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.

 (a)  Warewashing sinks: use limitation. A warewashing sink may not be used for handwashing. Warewashing sinks may not be used for food preparation unless the use is approved by the Department, the procedures specified in subsection (b) are followed and limited food preparation or warewashing occurs.

 (b)  Sanitizing warewashing sink after other uses. If a warewashing sink is used to wash wiping cloths, wash produce or thaw food, the sink shall be cleaned as specified in §  46.674(a) (relating to warewashing equipment: mechanical or manual) before and after each time it is used to wash wiping cloths, wash produce or thaw food. Sinks used to wash or thaw food shall be sanitized as specified in §  46.731 (relating to sanitization: requirement, frequency and methods) before and after using the sink to wash produce or thaw food.

 (c)  Wash solution temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer’s label instructions.

 (d)  Hot water sanitization temperatures. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 77°C (171°F) or above.

 (e)  Chemical sanitization using detergent-sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.

 (f)  Use of two-compartment sink. A two-compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. A two-compartment sink may be used for warewashing when all of the following are accurate:

   (1)  The food facility operator has obtained approval from the Department to use the two-compartment sink.

   (2)  The nature of warewashing is limited to batch operations for cleaning kitchenware (such as between cutting one type of raw meat and another or cleanup at the end of a shift) and the following are accurate:

     (i)   The number of items to be cleaned is limited.

     (ii)   The cleaning and sanitizing solutions are made up immediately before use and drained immediately after use.

     (iii)   Either a detergent-sanitizer is used to sanitize and is applied in accordance with the manufacturer’s instructions and as subsection (e), or a hot water sanitization immersion step is used as specified in §  46.718(3) (relating to rinsing procedures).

   This section cited in 7 Pa. Code §  46.612 (relating to manual warewashing; sink compartment requirements); and 7 Pa. Code §  46.731 (relating to sanitization; requirement, frequency and methods).

MAINTENANCE AND OPERATION OF UTENSILS AND TEMPERATURE AND PRESSURE MEASURING DEVICES

§ 46.691. Utensils and temperature and pressure measuring devices: repair and calibration.

 (a)  General requirement of good repair and calibration. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified in § §  46.501—46.521, 46.523, 46.541—46.544, 46.561—46.563, 46.581—46.595 or shall be discarded.

 (b)  Food temperature measuring devices. Food temperature measuring devices shall be calibrated in accordance with manufacturer’s specifications as necessary to ensure their accuracy.

 (c)  Ambient air temperature, water pressure and water temperature measuring devices. Ambient air temperature, water pressure and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

 (a)  Required use. A food facility without facilities specified in § §  46.711—46.719 (relating to cleaning of equipment and utensils) for cleaning and sanitizing kitchenware and tableware shall provide only single-use kitchenware, single-service articles, single-use articles for use by food employees and single-service articles for use by consumers.

 (b)  Use limitation.

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

 Mollusk and crustacean shells may not be used more than once as serving containers.

CLEANING OF EQUIPMENT AND UTENSILS

§ 46.711. Objective of cleaning equipment and utensils.

 (a)  General cleanliness requirement. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

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

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

 (a)  General requirements. Equipment food-contact surfaces and utensils shall be cleaned as follows:

   (1)  Except as specified in subsection (b), before each use with a different type of raw animal-derived food such as beef, fish, lamb, pork or poultry.

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

   (3)  Between uses with raw fruits and vegetables and with potentially hazardous food.

   (4)  Before using or storing a food temperature measuring device.

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

 (b)  Exception. Subsection (a)(1) does not apply if the food-contact surface or utensil is in contact with a succession of different raw animal-derived foods each requiring a higher cooking temperature as specified in §  46.361 (relating to cooking raw animal-derived foods) than the previous food (such as preparing raw fish followed by cutting raw poultry on the same cutting board).

 (c)  Maximum cleaning interval for equipment food-contact surfaces and utensils in contact with potentially hazardous food. Except as specified in subsection (d), if used with potentially hazardous food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.

 (d)  Exceptions. Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours under any of the following circumstances:

   (1)  In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified in Subchapter C (relating to food) and the containers are cleaned when they are empty.

   (2)  Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the chart in subparagraph (i) and both of the following occur:

     (i)   The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

     (ii)   The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food facility.

   (3)  Containers in serving situations such as salad bars, delis and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified in Subchapter C are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are emptied and cleaned at least every 24 hours.

   (4)  Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified in Subchapter C.

   (5)  Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues.

   (6)  The cleaning schedule is approved by the Department based on consideration of the following:

     (i)   Characteristics of the equipment and its use.

     (ii)   The type of food involved.

     (iii)   The amount of food residue accumulation.

     (iv)   The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease.

   (7)  In-use utensils are intermittently stored in a container of water in which the water is maintained at 58°C (135°F) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

 (e)  Maximum cleaning interval for equipment food-contact surfaces and utensils in contact with food that is not potentially hazardous. Except when dry cleaning methods are used as specified in §  46.715(a) (relating to methods of cleaning), surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned as follows:

   (1)  At any time when contamination may have occurred.

   (2)  At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops or ladles.

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

   (4)  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 as follows:

     (i)   At a frequency specified by the manufacturer.

     (ii)   Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

 (a)  Food-contact surfaces. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This requirement does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in §  46.712(d)(6) (relating to frequency of cleaning equipment food-contact surfaces and utensils).

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

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

 (a)  Dry cleaning.

   (1)  If used, dry cleaning methods such as brushing, scraping and vacuuming shall contact only surfaces that are soiled with dry food residues that are not potentially hazardous.

   (2)  Cleaning equipment used in dry cleaning food-contact surfaces may not be used for any other purpose.

 (b)  Precleaning.

   (1)  Food debris on equipment and utensils shall be scraped over a waste disposal unit or garbage receptacle or may be removed in a warewashing machine with a prewash cycle.

   (2)  If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked or scrubbed with abrasives.

 (c)  Wet cleaning.

   (1)  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.

   (2)  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.

 Soiled items to be cleaned in a warewashing machine shall be loaded into racks, trays or baskets or onto conveyors in a position that exposes the items to the unobstructed spray from all cycles, and allows the items to drain.

 If washing in sink compartments or a warewashing machine is impractical (such as when the equipment is fixed or the utensils are too large), washing shall be done by using alternative manual warewashing equipment as specified in §  46.612(c) (relating to manual warewashing: sink compartment requirements) in accordance with the following procedures:

   (1)  Equipment shall be disassembled as necessary to allow access of the detergent solution to all parts.

   (2)  Equipment components and utensils shall be scrapped or rough cleaned to remove food particle accumulation.

   (3)  Equipment and utensils shall be washed as specified in §  46.715(c)(1) (relating to methods of cleaning).

 Washed utensils and equipment shall be rinsed 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:

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

     (i)   A three-compartment sink.

     (ii)   Alternative manual warewashing equipment equivalent to a three-compartment sink as specified in §  46.612(c) (relating to manual warewashing: sink compartment requirements).

     (iii)   A three-step washing, rinsing and sanitizing procedure in a warewashing system for CIP equipment.

   (2)  Use of a detergent-sanitizer as specified in §  46.676(f) (relating to manual warewashing equipment) if using either of the following:

     (i)   Alternative warewashing equipment as specified in §  46.612(c) that is approved for use with a detergent-sanitizer.

     (ii)   A warewashing system for CIP equipment.

   (3)  Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two-compartment sink operation.

   (4)  If using a warewashing machine that does not recycle the sanitizing solution as specified in paragraph (5), or alternative manual warewashing equipment (such as sprayers), use of a nondistinct water rinse that is the following:

     (i)   Integrated in the application of the sanitizing solution.

     (ii)   Wasted immediately after each application.

   (5)  If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.

 (a)  General requirement. Except as specified in subsections (b) and (c), returned empty containers intended for cleaning and refilling with food shall be cleaned and refilled in a regulated food establishment.

 (b)  Exception. A food-specific container for beverages may be refilled at a food facility if all of the following are accurate:

   (1)  Only a beverage that is not a potentially hazardous food is used as specified in §  46.307(a) (relating to refilling returnables).

   (2)  The design of the container and of the rinsing equipment and the nature of the beverage, when considered together, allow effective cleaning at home or in the food facility.

   (3)  Facilities for rinsing before refilling returned containers with fresh, hot water that is under pressure and not recirculated are provided as part of the dispensing system.

   (4)  The consumer-owned container returned to the food facility for refilling is refilled for sale or service only to the same consumer.

   (5)  The container is refilled by either of the following:

     (i)   An employee of the food facility.

     (ii)   The owner of the container if the beverage system includes a contamination-free transfer process that cannot be bypassed by the container owner.

 (c)  Exception. Consumer-owned containers that are not food-specific may be filled at a water vending machine or system.

   This section cited in 7 Pa. Code §  46.301 (relating to preventing contamination from food contact with equipment and utensils); 7 Pa. Code §  46.307 (relating to refilling returnables); and 7 Pa. Code §  46.692 (relating to single-service and single-use articles).

SANITIZATION OF EQUIPMENT AND UTENSILS

§ 46.731. Sanitization: requirement, frequency and methods.

 (a)  Requirement. Equipment food-contact surfaces and utensils shall be sanitized in accordance with this section.

 (b)  Frequency. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

 (c)  Methods: hot water and chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized by the following methods, based upon the type of operation:

   (1)  In hot water manual operations: by immersion for at least 30 seconds and as specified in §  46.676(d) (relating to manual warewashing equipment).

   (2)  In hot water mechanical operations: by being cycled through equipment that is set up as specified in §  46.675(a), (d) and (e) (relating to mechanical warewashing equipment) and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator.

   (3)  In chemical manual or mechanical operations: including the application of sanitizing chemicals by immersion, manual swabbing, brushing or pressure spraying methods, using a solution as specified in §  46.674(d) (relating to warewashing equipment: mechanical or manual) for the following exposure time, as applicable:

     (i)   Except as specified in subparagraph (ii), an exposure time of at least 10 seconds for a chlorine solution specified in §  46.674(d)(1).

     (ii)   An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F).

     (iii)   An exposure time of at least 30 seconds for other chemical sanitizing solutions.

     (iv)   An exposure time used in relationship with a combination of temperature, concentration and pH that, when evaluated for efficacy, yields sanitization.

   This section cited in 7 Pa. Code §  46.281 (relating to preventing contamination of packaged and unpackaged food: separation, packaging and segregation); 7 Pa. Code §  46.301 (relating to preventing contamination from food contact with equipment and utensils); 7 Pa. Code §  46.302 (relating to in-use utensils and between-use storage); 7 Pa. Code §  46.674 (relating to warewashing equipment: mechanical or manual); and 7 Pa. Code §  46.676 (relating to manual warewashing equipment).

LAUNDERING

§ 46.751. Requirement and frequency of laundering.

 (a)  Requirement. Clean linens shall be free from food residues and other soiling matter.

 (b)  Frequency of laundering.

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

   (2)  Cloth gloves used as specified in §  46.305(d) (relating to gloves: use limitations) shall be laundered before being used with a different type of raw animal-derived food such as beef, lamb, pork and fish.

   (3)  Linens and napkins that are used as specified in §  46.303 (relating to linens and napkins: use limitations) and cloth napkins shall be laundered between each use.

   (4)  Wet wiping cloths shall be laundered daily.

   (5)  Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils.

 (a)  Storage of soiled linens. 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.

 (a)  General requirement. Except as specified in subsection (b), laundry facilities on the premises of a food facility shall be used only for the washing and drying of items used in the operation of the facility.

 (b)  Exception. Separate laundry facilities located on the premises for the purpose of general laundering (such as for institutions providing boarding and lodging) may also be used for laundering food facility items.

PROTECTION OF CLEAN ITEMS

§ 46.771. Drying clean equipment and utensils.

 (a)  Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food.

 (a)  General. Except as provided in subsection (b), wiping cloths laundered in a food facility that does not have a mechanical clothes dryer as specified in §  46.615(b) (relating to clothes washers and dryers) shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, single-service and single-use articles and wiping cloths.

 (b)  Exception. This section does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified in §  46.674(d) (relating to warewashing equipment: mechanical or manual).

 (a)  Food-contact surfaces. Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces.

 (a)  General requirement for equipment, utensils, linens and single-service and single-use articles. Except as specified in subsection (d), cleaned equipment and utensils, laundered linens and single-service and single-use articles shall be stored as follows:

   (1)  In a clean, dry location.

   (2)  Where they are not exposed to splash, dust or other contamination.

   (3)  At least 15 cm (6 inches) above the floor.

 (b)  Additional storage requirements for equipment and utensils. Clean equipment and utensils shall be stored as specified in subsection (a) and shall be stored covered or inverted, and in a self-draining position that allows air drying.

 (c)  Additional storage requirements for single-service and single-use articles. Single-service and single-use articles shall be stored as specified in subsection (a) and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

 (d)  Items in closed packages. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks and skids that are designed as specified in §  46.595 (relating to case lot handling equipment: moveability).

 (e)  Prohibited storage locations. Except as specified in subsection (f), cleaned and sanitized equipment, utensils, laundered linens and single-service and single-use articles may not be stored in any of the following locations:

   (1)  A locker room.

   (2)  A toilet room.

   (3)  A garbage room.

   (4)  A mechanical room.

   (5)  Under a sewer line that is not shielded to intercept potential drips.

   (6)  Under a leaking water line—including a leaking automatic fire sprinkler head—or under a line on which water has condensed.

   (7)  Under an open stairwell.

   (8)  Under another source of contamination.

 (a)  Kitchenware and tableware.

   (1)  Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food- and lip-contact surfaces is prevented.

   (2)  Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

   (3)  Except as specified in paragraph (2), single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.

 (b)  Preset tableware. If tableware is preset, it shall be protected from contamination by being wrapped, covered or inverted. Exposed, unused settings shall be either removed when a consumer is seated, or cleaned and sanitized before further use if the settings are not removed when a consumer is seated.

 (c)  Soiled and clean tableware. Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated.