3717-1-04.5(B) Equipment, utensils, and linens: cleaning of equipment and utensils

Equipment food-contact surfaces and utensils - cleaning frequency.

(1)

Equipment food-contact surfaces and utensils are to be cleaned:

(a)

Except as specified in paragraph (B)(2) of this rule, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;

(b)

Each time there is a change from working with raw foods to working with ready-to-eat foods;

(c)

Between uses with raw fruits and vegetables and with time/temperature controlled for safety food;

(d)

Before using or storing a food temperature measuring device; and

(e)

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

(2)

Paragraph (B)(1)(a) of this rule does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and poultry each having a higher cooking temperature as specified under paragraph (A) of rule 3717-1-03.3 of the Administrative Code than the previous type.

(3)

Except as specified in paragraph (B)(4) of this rule, if used with time/temperature controlled for safety food, equipment food-contact surfaces and utensils are to be cleaned throughout the day at least every four hours.

(4)

Surfaces of utensils and equipment contacting time/temperature controlled for safety food, may be cleaned less frequently than every four hours if:

(a)

In storage, containers of time/temperature controlled for safety food and their contents are maintained at temperatures specified under rule 3717-1-03.4 of the Administrative Code and the containers are cleaned when they are empty;

(b)

Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:

(i)

The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature: Ambient temperature · Cleaning frequency 41°F (5.0°C) or less · 24 hours >41°F - 45°F (>5.0°C - 7.2°C) · 20 hours >45°F - 50°F (>7.2°C - 10.0°C) · 16 hours >50°F - 55°F (>10.0°C - 12.8°C) · 10 hours ; and

(ii)

The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service operation or retail food establishment.

(c)

Containers in serving situations such as salad bars, delis, and cafeteria lines holding ready-to-eat time/temperature controlled for safety food that is maintained at the temperatures specified under rule 3717-1-03.4 of the Administrative Code, are intermittently combined with additional supplies of the same food that is at the correct temperature, and the containers are cleaned at least every twenty-four hours.

(d)

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 under rule 3717-1-03.4 of the Administrative Code;

(e)

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;

(f)

The cleaning schedule is approved by the licensor based on consideration of:

(i)

Characteristics of the equipment and its use;

(ii)

The type of food involved;

(iii)

The amount of food residue accumulation; and

(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; or

(g)

In-use utensils are intermittently stored in a container of water in which the water is maintained at one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or more and the utensils and container are cleaned at least every twenty-four hours or at a frequency necessary to preclude accumulation of soil residues.

(5)

Except when dry cleaning methods are used as specified under paragraph (E) of this rule, surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety are to be cleaned:

(a)

At any time when contamination may have occurred;

(b)

At least every twenty-four hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles;

(c)

Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(d)

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 or bulk water machines:

(i)

At a frequency specified by the manufacturer; or

(ii)

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