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-15- <br />(E) Nonfood-contact surfaces of equipment <br />shall be cleaned as often as is necessary <br />to keep the equipment free of accumulation <br />of dust, dirt, food particles, and other <br />debris. <br />(2) Wiping Cloths. <br />(A) Cloths used for wiping food spills on <br />tableware, such as plates or bowls being <br />served to the consumer, shall be clean, <br />dry and used for no other purpose. <br />(B) Moist cloths or sponges used for wiping <br />food spills on kitchenware and food- <br />contact surfaces of equipment shall be <br />clean and rinsed frequently in one of <br />the sanitizing solutions permitted in <br />paragraph (3)(E) (i through vii) of <br />subsection (a) of this section, and <br />used for no other purpose. These cloths <br />and sponges shall be stored in the <br />sanitizing solution between uses. <br />(C) Moist cloths or sponges used for clean- <br />ing nonfood-contact surfaces of equip- <br />ment such as counters, dining table tops <br />and shelves shall be clean and rinsed <br />as specified in paragraph (2)(B) of sub- <br />section (a) of this section, and used <br />for no other purpose. These cloths and <br />sponges shall be stored in the sanitizing <br />solution between uses. <br />(3) Manual Cleaning and Sanitizing. <br />(A) A three (3) compartment sink shall be <br />used if washing, rinsing and sanitizing <br />of utensils and equipment is done <br />manually; provided, that existing <br />establishments not having a three (3) <br />compartment sink that can demonstrate <br />an acceptable procedure for washing, <br />rinsing and sanitizing utensils and <br />equipment may be exempt from this require- <br />ment by the regulatory authority. Sinks <br />shall be large enough to permit the <br />complete immersion of the utensils and <br />equipment and each compartment sink <br />shall be supplied with hot and cold <br />potable running water. A two (2) compart- <br />ment sink will be acceptable where only <br />single-service tableware is used. Suit- <br />able equipment shall be made available <br />if washing, rinsing and sanitizing cannot <br />be accomplished by immersion. <br />(B) Drain boards or easily movable dish-tables <br />of adequate size shall be provided for <br />proper handling of soiled utensils prior <br />to washing and for cleaned utensils <br />following sanitizing and shall be located <br />so as not to interfere with the proper <br />use of the dishwashing facilities. <br />(C) Equipment and utensils shall be preflushed <br />or prescraped and, when necessary, pre- <br />soaked to remove gross food particles and <br />soil. <br />(D) Except for fixed equipment and utensils <br />too large to be cleaned in sink compart- <br />ments, manual washing, rinsing and sanitizing