Section 11-50-49 - Maintenance and operation(a) Good repair and proper adjustment.(1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified in sections 11-50-45 and 11-50-46;(2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact/ tight, and adjusted in accordance with manufacturer's specifications;(3) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.(b) Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.(c) 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 section 11-50-47(c) shall be cleaned:(1) Before use; (F) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (G) Under open stairwells; or(H) Under other sources of contamination;(2) A storage cabinet used for linens or single-service or single-use articles may be stored in a locker room;(3) If a mechanical clothes washer or dryer is provided, the washer or dryer shall be located so that it is protected from contamination and only where there is no exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (b) Fixed equipment, spacing or sealing. (1) Equipment that is fixed because it is not easily movable shall be installed so that it is: (A) Spaced to allow access for cleaning along the sides, behind, and above the equipment;(B) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one millimeter or one thirty-second inch; or(C) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage;(2) Counter-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; (B) Elevated on legs as specified in subsection (c)(4).(c) Fixed equipment, elevation or sealing. (1) Except as specified in paragraphs (2) and (3), floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a six inch clearance between the floor and the equipment;(2) If no part of the floor under the floor-mounted equipment is more than six inches from the point of cleaning access, the clearance space may be only four inches;(3) This section does not apply to display shelving units, display refrigeration units, and display freezer units located in the consumer shopping (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; and(3) If used, at least every twenty-four hours.(d) Warewashing machines, 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.(e) Warewashing sinks, use limitation. (1) A warewashing sink may not be used for handwashing as specified in section 11-50-22(d);(2) If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall be cleaned as specified in subsection (c) before and after each time it is used to wash wiping cloths or wash produce or thaw food. Sinks used to wash or thaw food shall be sanitized as specified in section 11-50-51 before and after using the sink to wash produce or thaw food.(f) When used for warewashing, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment as specified in section 11-50-47(b)(3), 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.(g) The wash, rinse, and sanitize solutions shall be maintained clean.(h) The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than one hundred ten degrees Fahrenheit or the temperature specified on the cleaning agent manufacturer's label instructions.(i) Mechanical warewashing equipment, wash solution temperature. (1) The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (A) For a stationary rack, single temperature machine, one hundred sixty-five degrees Fahrenheit; (B) For a stationary rack, dual temperature machine, one hundred fifty degrees Fahrenheit;(C) For a single tank, conveyor, dual temperature machine, one hundred sixty degrees Fahrenheit; or(D) For a multitank, conveyor, multitemperature machine/ one hundred fifty degrees Fahrenheit;(2) The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than one hundred twenty degrees Fahrenheit.(j) If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at one hundred seventy-one degrees Fahrenheit or above.(k) Mechanical warewashing equipment, hot water sanitization temperatures.(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 one hundred ninety-four degrees Fahrenheit, or less than; (A) For a stationary rack, single temperature machine, one hundred sixty-five degrees Fahrenheit; or(B) For all other machines, one hundred eighty degrees Fahrenheit;(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. (l) The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control value, shall be within the range specified on the machine manufacturer's data plate and may not be less than five pounds per square inch or more than thirty pounds per square inch.(m) A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in section 11-50-51(c)(3) shall meet the criteria approved by the department and shall be used in accordance with the EPA registered 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 Table 49-1; Table 4 9-1_
Concentration Range mg/L | Minimum Temperature |
pH 10 or less °F | pH 8 or less °F |
25 to 49 | 120 | 120 |
50 to 99 | 100 | 75 |
100 | 55 | 55 |
(2) An iodine solution shall have a: (A) Minimum temperature of sixty-eight degrees Fahrenheit;(B) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective; and(C) Concentration between 12.5 milligram per liter and twenty-five milligram per liter;(3) A quaternary ammonium compound solution shall:(A) Have a minimum temperature of seventy-five degrees Fahrenheit;(B) Have a concentration as indicated by the manufacturer's use directions included in the labeling; and(C) Be used only in water with five hundred milligram per liter hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions;(4) If another solution of a chemical specified in paragraphs (1) to (3) is used, the owner or operator shall demonstrate to the director that the solution achieves sanitization and the use of the solution shall be approved; or(5) If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions.(n) 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.(o) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.(p) Good repair and calibration. (1) Otensils shall be maintained in a state of repair or condition that complies with the requirements specified in sections 11-50-45 and 11-50-46 or shall be discarded;(2) Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy;(3) 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. (q) A food establishment without facilities specified in sections 11-50-50 and 11-50-51 for cleaning and sanitizing kitchenware and tableware shall provide only single-use kitchenware, single-service articles, and single-use articles for use by food employees and single-service articles for use by consumers.(r) Single-service and single-use articles, use limitation. (1) Single-service and single-use articles may not be reused, except that the director may approve the reuse of single-use articles that meet the materials, durability, strength, and cleanabiiity specifications in sections 11-50-45(a) and 11-50-46(a) and (c) for multiuse utensils;(2) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.(s) Mollusk and Crustacea shells may not be used more than once as serving containers. [Eff FEB 24 2014] (Auth: HRS § 321-11) (Imp: HRS § 321-11)