3717-1-04.5(B)(4) Equipment, utensils, and linens: cleaning of equipment and utensils

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.