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-14- <br />if no part of the floor under the <br />mixer is more than six inches from <br />cleaning access. <br />(B) Equipment is easily movable if: <br />(i) It is mounted on wheels or casters; <br />and <br />(ii) It has no utility connection or has <br />a utility connection that disconnects <br />quickly, or has a flexible utility <br />line of sufficient length to permit <br />the equipment to be moved for easy <br />cleaning. <br />(C) Unless sufficient space is provided for' <br />easy cleaning between and behind each unit <br />of floor-mounted equipment, the space <br />between it and adjoining equipment units, <br />and between it and adjacent walls, shall <br />be closed; or, if exposed to seepage, the <br />equipment shall be sealed to the adjoin- <br />ing equipment or adjacent walls. <br />(4) Aisles and Working Spaces. Aisles and work- <br />spaces between units of equipment and walls, <br />shall be unobstructed and of sufficient <br />width to permit employees to perform their <br />duties readily without contamination of food <br />or food-contact surfaces by clothing or personal <br />contact. All easily movable storage equipment <br />such as pallets, racks, and dollies shall be <br />positioned to provide accessibility to working <br />areas. <br />Sec. 11-6. Cleaning., Sanitization and Storage of <br />Equipment and Utensils. <br />(a) Equipment and Utensil Cleaning and Sanitization. <br />(1) Cleaning Frequency. <br />(A) Tableware shall be washed, rinsed, and <br />sanitized after each use. <br />(B) To prevent cross-contamination, kitchen- <br />ware and food-contact surfaces of equip- <br />ment shall be washed, rinsed, and sanitized <br />after each use and following any interrup- <br />tion of operations during which time contamina- <br />tion may have occurred. <br />(C) Where equipment and utensils are used for <br />the preparation of potentially hazardous <br />foods on a continuous or production-line <br />basis, utensils and the food-contact sur- <br />faces of equipment shall be washed, rinsed, <br />and sanitized at intervals throughout the <br />day on a schedule based on food temperature, <br />type of food, and amount of food particle <br />accumulation. <br />(D) The food-contact surfaces of grills, griddles, <br />and similar cooking devices and the cavities <br />and door seals of microwave ovens shall be <br />cleaned at least once a day; except that <br />this shall not apply to hot oil cooking equip- <br />ment and hot oil filtering systems. The <br />food-contact surfaces of all cooking equip- <br />ment shall be kept free of encrusted grease <br />deposits and other accumulated soil.