15A NCAC 18A .3008. FOOD SERVICE UTENSILS AND EQUIPMENT AND THEIR CLEANING

(a)  Domestic kitchen equipment may be used.

(b)  Multi‑use eating and drinking utensils shall be washed, rinsed, sanitized and air‑dried after each usage.  One of the following methods shall be used:

(1)           Utensils shall be washed, rinsed, and sanitized in a dishmachine which is constructed, operated and maintained in accordance with National Sanitation Foundation Standards or equal;

(2)           Utensils shall be washed, rinsed and sanitized by immersion in a three‑compartment sink; or

(3)           Utensils shall be washed and rinsed in a domestic dishwasher and sanitized by immersion in a sink other than the handwash lavatory.

(c)  If sanitization is accomplished by immersion, it shall be by one of the following methods:

(1)           immersion for at least one minute in clean hot water at least 170° F (77° C).  A thermometer accurate to 3° F (1.5° C) shall be available and convenient to the compartment.  Where hot water is used for bactericidal treatment, a booster heater that maintains a water temperature of at least 170° F (77° C) in the third compartment at all times when utensils are being washed shall be provided.  The heating device may be integral with the immersion compartment.

(2)           at least two minutes in a clean, tested solution containing:

(A)          at least 50 parts per million of available chlorine of at least 75° F (24° C); or

(B)          at least 12.5 parts per million of available iodine and having a pH not higher than 5.0 and a temperature of at least 75° F (24° C); or

(C)          at least 200 parts per million of quaternary ammonium products and having a temperature of at least 75° F (24° C) provided that the product is labeled to show that it is effective in water having a hardness value of at least equal to that of the water being used.

(d)  All eating, drinking, and food preparation utensils shall be air‑dried and handled and stored in a manner to prevent contamination.

(e)  All multi‑use utensils except baking sheets and similar cooking utensils, not used for table service, that are used in the storage, preparation, or serving of food shall be cleaned and sanitized after each use.  Baking sheets and similar cooking utensils, not used for table service, which are continually subjected to high temperatures do not require sanitizing after each use, but shall be kept clean and maintained in good repair.

(f)  For utensils and equipment which are either too large or impractical to sanitize in the sink or dishwashing machine, a spray‑on or wipe‑on sanitizer may be used.  When spray‑on or wipe‑on sanitizers are used, the chemical strength shall be that required for sanitizing multi‑use eating and drinking utensils.

(g)  Food service equipment shall be easily cleanable and kept in good repair.  All surfaces with which food or drink comes in contact shall consist of smooth, not readily corrodible, non‑toxic material such as stainless steel, phenolic resin, marble slabs, or tight wood in which there are no open cracks or joints that will collect food particles and slime, and be readily accessible for cleaning.  A separate lavatory, including hot and cold running water, and a combination supply faucet or tempered water shall be provided in the kitchen or an adjacent area.  Soap and sanitary towels shall be provided.  By January 1, 1995, potentially hazardous foods shall be kept in refrigeration units that meet National Sanitation Foundation standards or equal.

(h)  All equipment and fixtures shall be kept clean.  Cooking surfaces of equipment shall be cleaned at least once each day.  Non‑food contact surfaces of equipment shall be cleaned at such intervals as to keep them in a sanitary condition.

(i)  No polish or substance containing cyanide or other poisonous materials shall be used for the cleaning or polishing of eating or cooking utensils.

(j)  Disposable utensils shall be purchased only in sanitary containers, shall be stored therein in a clean, dry place until used and shall be handled in a sanitary manner.  Disposable articles shall be made from non‑toxic materials and shall be used only once.

(k)  Storage facilities, including residential kitchen cabinets, shall be kept clean and free of pests.

 

History Note:        Authority G.S. 130A‑248;

Eff. July 1, 1992;

Amended Eff. July 1, 1993.