Handling of Eating Utensils

Equipment and Utensils

1. Construction of equipment and utensils shall be of safe material, durable, non-toxic, non-corrosive and permit easy cleaning.

   Typical violations:

   1. Wooden shelves in refrigerators.
      
   2. Open seams in food equipment or containers.
      
   3. No. 10 cans reused.
   
   
   
2. Installation of equipment shall permit easy cleaning.

   Typical violations:

   Placement of equipment too close together, or too close to floors or walls to permit easy cleaning.
   
   
3. Storage of equipment and utensils shall be of sufficient distance from the floor and otherwise so placed so as to prevent contamination from splash and other contamination.

   Typical violations:

   1. Storage on open shelves close to the floor.
      
   2. Equipment under pipes carrying liquid wastes.
      
   3. Tableware stored “eating end” up.
   
   
4. Equipment and utensils shall be maintained in good repair so as to permit easy cleaning.

   Typical violations:

   1. Cracked chopping block or cutting board.
      
   2. Open seams.
      
   3. Pitted pots and pans, chipped enamelware.
   
   
5. There is to be no direct connection between the sewage system and any drains originating from fixtures and equipment used for storage, preparation or processing of food, drink or ice. Waste lines from equipment requiring indirect drains are to be installed backflow from sewers and drains from other fixtures.
   
   Required for: Any sink used for washing, defrosting or cooling of foods; ice storage etc. Other equipment: Ice machines, refrigerators, walk-in box, steam table etc. Bell trap is not a floor drain.

• Washing and sanitizing
  
  All establishments using a manual operation shall provide a three-compartment sink with double drainboards.
  
  
  1. Manual dishwashing - three compartment sink with double drainboards.
     
     
     1. The wash compartment shall contain hot water and detergent.
        
     2. The rise compartment shall contain clean hot water.
        
     3. The sanitizing compartment shall contain either:
        
        
        1. 170 F. hot water and holding time of 30 seconds.
           
        2. 50 P.P.M. available chlorine in water not less than 75 F. and with a pH of not more than 5.0 with a holding time of 30 seconds.
           
        3. A long handle wire basket shall be provided; dishes shall be air dried in all cases, and proper test kits shall be provided where chemical sanitization is used.
     
     
  2. Mechanical Dishwashing shall be performed in accordance with manufacturer’s instructions. Dishwashing machine must have been demonstrated to thoroughly wash and sanitize equipment and utensils.
  
  
  
• Sanitary Facilities
  
  
  1. Sewage Disposal - Sewage shall be disposed of in an approved private facility or public sewerage system.
     
  2. Plumbing - Any possibility of backflow such as a cross connection or submerged inlet shall be prevented.

     Typical violations:

     1. Faucet nozzles below maximum water level of fixture.
        
     2. Attached hose below maximum water level of fixture.
        
     3. Private and public water systems with a common connection.
     
     
     
• Other Facilities
  
  
  1. Floors, walls and ceilings shall be smooth, tight, non-absorbent and easily cleanable. Sanitary cove molding shall be provided at the juncture of the floor and walls.
     
  2. Lighting - A minimum of 30-foot candles shall be provided on working surfaces and 20-foot candles elsewhere. Protective shielding shall be provided for artificial light fixtures in food preparation areas, food storage areas, utensils and equipment washing areas, and other areas where food is displayed.
     
  3. Ventilation - Rooms shall be properly ventilated by natural or artificial means. Hoods over cooking equipment shall be equipped with proper filters and an adequate exhaust system.
     
  4. Handwashing Facilities - Adequate handwashing facilities shall be provided in or adjacent to the toilet room and in food preparation areas and located as to permit convenient and expeditious use by all employees. They shall be equipped with hot and cold running water, liquid or powder soap or detergent in suitable dispensers and approved sanitary towels or hand-drying device.