Utah Admin. Code 392-106-8

Current through Bulletin 2024-24, December 15, 2024

Section R392-106-8 - Requirements for Cleaning Equipment and Utensils

The operator shall ensure that:

(1) the food-contact surfaces of equipment and utensils are:

(a) clean to sight and touch;

(b) cleaned and sanitized:

(i) before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;

(ii) each time there is a change from working with raw foods to working with ready-to-eat foods;

(iii) between uses with raw fruits and vegetables and with time or temperature control foods;

(iv) before using or storing a food temperature measuring device; and

(v) at any time during the operation when contamination may have occurred; and

(c) cleaned throughout the day at least every four hours if used with time or temperature control foods;

(2) the food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations;

(3) the nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris;

(4) utensils and equipment contacting food that is not a time or temperature control food are cleaned:

(a) at any time when contamination may have occurred;

(b) at least every 24 hours; and

(c) 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:

(i) at a frequency specified by the manufacturer; or

(ii) at a frequency necessary to preclude accumulation of soil or mold;

(5) when employees use a kitchen sink for dishwashing, washed utensils and equipment are rinsed, after cleaning and prior to sanitizing, by using a distinct, separate water rinse;

(6) after cleaning and sanitizing, equipment and utensils are air-dried or used after adequate draining;

(7) the wash, rinse, and sanitizer solutions are maintained clean;

(8) clean and sanitized equipment and utensils are stored:

(a) in a self-draining position that allows air drying; and

(b) covered or inverted;

(9) single-service and single-use articles are not reused;

(10) linens that do not come in direct contact with food are laundered between operations if they become wet, sticky, or visibly soiled;

(11)

(a) cloths in-use for wiping food spills are:

(i) maintained dry; and

(ii) used for no other purpose;

(b) cloths in-use for wiping counters and other equipment surfaces are:

(i) held between uses in a container of chemical sanitizer solution at a concentration specified under Subsection R392-106-9(3); and

(ii) laundered daily when used;

(c) cloths in-use for wiping surfaces in contact with raw animal foods are kept separate from cloths used for other purposes;

(d) dry wiping cloths and the chemical sanitizing solutions specified in Subsection R392-106-8(13)(b)(i) in which wet wiping cloths are held between uses are free of food debris and visible soil;

(e) containers of chemical sanitizing solutions specified in Subsection R392-106-8(13)(b)(i) in which wet wiping cloths are held between uses are stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, and single-service, or single-use articles; and

(f) single-use disposable sanitizer wipes are EPA-approved for foodservice and used in accordance with manufacturer's label directions; and

(12) soiled linens are:

(a) stored and laundered separately from household laundry; and

(b) stored to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.

Utah Admin. Code R392-106-8

Adopted by Utah State Bulletin Number 2021-23, effective 11/16/2021