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

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.