3717-1-04.5(B)(5) Equipment, utensils, and linens: cleaning of equipment and utensils

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.