§ 25-4-1311 — Equipment sanitization

(1) Tongs, scoops, ladles, spatulas, and
other appropriate utensils and tethers used by customers shall be cleaned and
sanitized at least daily or at more frequent intervals based on the type of bulk food
and the amount of food particle accumulation or soiling.

(2) When soiled, product modules, lids, and other equipment shall be cleaned
and sanitized prior to restocking or at intervals of a schedule based on the type of
bulk food and the amount of food particle accumulation.

(3) Food-contact surfaces shall be cleaned and sanitized immediately if
contamination is observed or suspected.

(4) Facilities and equipment shall be available, either in a servicing area or in
place, to provide for the proper cleaning and sanitizing of all food-contact surfaces,
including product modules, lids, and dispensing utensils.

(5) Take-home containers, including but not limited to bags, cups, and lids,
which are provided in a display area for customer use shall be stored and dispensed
in a sanitary manner.

Legislative History

Source: L. 85: Entire part added, p. 885, � 1, effective July 1.