Cleaning of Equipment and Utensils Violation
Public Health Reason #12
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Cleaning of Equipment and Utensils: Food-contact surfaces.
Non-critical
Microorganisms can get into food by food handlers using dirty
utensils, cutting boards, slicers, work counters and other surfaces that
directly come into contact with food. Food contact surfaces must be kept
clean so they are not a source of food contamination. To prevent bacteria
from growing on food contact surfaces they must be cleaned and sanitized
after each use or once every four hours when used in a constant production
line bases. During manual ware washing of equipment and utensils, all soaps
and abrasive detergents must be rinsed from food contact surfaces so
sanitizing agents can be properly applied and be effective.
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Cleaning of Equipment and Utensils: Nonfood-contact surfaces.
Non-critical
The surfaces of cabinets, utensil drawers, shelves, the outsides
surfaces of refrigerators, hot holding equipment and other nonfood contact
surfaces must be cleaned to keep them free of accumulation of food spills,
dirt and grease. The presence of food debris or dirt on nonfood contact
surfaces may provide a suitable environment for the growth of bacteria.
Workers may inadvertently transfer this contamination to food.
Accumulation of food spills and food residue on nonfood contact surfaces
may also be a source of food and harborage of insects, rodents, and other
pest.
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Cleaning of Equipment and Utensils: Dishwashing operations.
Non-critical
To ensure proper cleaning and sanitizing of equipment and utensils,
ware washing facilities must be properly designed, constructed, maintained
and operated. Ware washing facilities must facilitate the smooth flow of
equipment and utensils through pre-scraping, washing, rinsing, sanitizing
and air drying in a way that prevents cross contamination. Drain boards,
sinks and ware washing machines must be of adequate size to handle the
equipment and utensils that are used in the establishment.
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Cleaning of Equipment and Utensils: Wiping cloths.
Non-critical
Counter tops, work tables, cutting boards, and other food contact
surfaces are required to be wiped down constantly to keep them free of
food spill. If spills are left to accumulate, disease-causing
microorganisms can survive on contaminated surfaces. Foods, equipment and
utensils that come into contact with these dirty surfaces will also become
contaminated. To prevent this contamination, wiping cloths must be
saturated with a sanitizing solution of adequate strength to kill
microorganisms that may be on these surfaces.
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