Sec. 50-137. - Design and fabrication.
Sec. 50-138. - Equipment installation and location.
Secs. 50-139—50-150. - Reserved.
(a)
Generally. Multiuse equipment and utensils used in food service establishments shall be constructed and repaired with safe materials, including finishing materials; shall be corrosion resistant and nonabsorbent; and shall be smooth, easily cleanable and durable under conditions of normal use. Single-service articles shall be made from clean, sanitary, safe materials. Equipment, utensils and single-service articles shall not impart odors, color or taste nor contribute to the contamination of food.
(b)
Solder. If solder is used, it shall be composed of safe materials and be corrosion resistant.
(c)
Wood. Hard maple or equivalently nonabsorbent material that meets the general requirements set forth in subsection (a) of this section may be used for cutting blocks, cutting boards, salad bowls and baker's tables. Wood may be used for single-service articles, such as chopsticks, stirrers or ice cream spoons. The use of wood as a food contact surface under other circumstances is prohibited.
(d)
Plastics. Safe plastic or safe rubber or safe rubberlike materials that are resistant under normal conditions of use to scratching, scoring, decomposition, crazing, chipping and distortion; that are of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods; and which meet the general requirements set forth in subsection (a) of this section are permitted for repeated use.
(e)
Mollusk and crustacea shells. Mollusk and crustacea shells may be used only once as a serving container. Further reuse of such shells for food service is prohibited.
(f)
Single-service articles. Reuse of single-service articles is prohibited.
(Code 1970, § 11-75; Ord. No. 80-24, §§ 4.1—4.6, 9-23-80)
Sec. 50-137. - Design and fabrication.
(a)
Generally. All equipment and utensils of a food service establishment, including plasticware, shall be designed and fabricated for durability under conditions of normal use and shall be resistant to denting, buckling, pitting, chipping and crazing.
(1)
Food contact surfaces shall be easily cleanable, smooth and free of breaks, open seams, cracks, chips, pits and similar imperfections and free of difficult-to-clean internal corners and crevices. Cast iron may be used as a food contact surface only if the surface is heated, such as in grills, griddle tops and skillets. Threads shall be designed to facilitate cleaning; ordinary V-type threads are prohibited in food contact surfaces, except that in equipment such as ice makers or hot oil cooking equipment and hot oil filtering systems, such threads shall be minimized.
(2)
Equipment containing bearings and gears requiring unsafe lubricants shall be designed and constructed so that the lubricant cannot leak, drip or be forced into food or onto food contact surfaces. Only safe lubricants shall be used on equipment designed to receive lubrication of bearings and gears on or within food contact surfaces.
(3)
Tubing conveying beverages or beverage ingredients to dispensing heads may be in contact with stored ice, provided that such tubing is fabricated from safe materials, is grommeted at entry and exit points to preclude moisture (condensation) from entering the ice machine or the ice storage bin and is kept clean. Drainage or drainage tubes from dispensing units shall not pass through the ice machine or the ice storage bin.
(4)
Sinks and drainboards shall be self-draining.
(b)
Accessibility. Unless designed for in-place cleaning, food contact surfaces shall be accessible for cleaning and inspection:
(1)
Without being disassembled;
(2)
By disassembling without the use of tools; or
(3)
By easy disassembling with the use of only simple tools such as a mallet, a screwdriver or an open-end wrench kept available near the equipment.
(c)
In-place cleaning. Equipment intended for in-place cleaning shall be so designed and fabricated that:
(1)
Cleaning and sanitizing solutions can be circulated throughout a fixed system using an effective cleaning and sanitizing regimen;
(2)
Cleaning and sanitizing solutions will contact all interior food contact surfaces; and
(3)
The system is self-draining or capable of being completely evacuated.
(d)
Pressure spray cleaning. Fixed equipment designed and fabricated to be cleaned and sanitized by pressure spray methods shall have sealed electrical wiring, switches and connections.
(e)
Thermometers. Indicating thermometers required for immersion into food or cooking media shall be of metal stem-type construction, numerically scaled and accurate to plus-minus two degrees Fahrenheit.
(f)
Non-food-contact surfaces. Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections or crevices and readily accessible for cleaning and shall be of such materials and in such repair as to be easily maintained in a clean and sanitary condition.
(g)
Ventilation hoods. Ventilation hoods and devices shall be designed to prevent grease or condensation from collecting on walls and ceilings and from dripping into food or onto food contact surfaces. Filters or other grease-extracting equipment shall be readily removable for cleaning and replacement if not designed to be cleaned in place.
(h)
Existing equipment. Equipment that was installed in a food service establishment prior to the effective date of the ordinance from which this article derives and that does not fully meet all of the design and fabrication requirements of this section shall be deemed acceptable in that establishment if it is in good repair, capable of being maintained in a sanitary condition and the food contact surfaces are nontoxic. Replacement equipment and new equipment acquired after the effective date of the ordinance from which this article derives shall meet the requirements of this article.
(Code 1970, § 11-76; Ord. No. 80-24, §§ 4.7—4.14, 9-23-80)
Sec. 50-138. - Equipment installation and location.
(a)
Generally. Equipment in food service establishments including ice makers and ice storage equipment, shall not be located under exposed or unprotected sewer lines or water lines, open stairwells or other sources of contamination. This subsection does not apply to automatic fire protection sprinkler heads that may be required by law.
(b)
Table-mounted equipment.
(1)
Equipment that is placed on tables or counters, unless portable, shall be sealed to the table or counter or elevated on legs to provide at least a four-inch clearance between the table or counter and equipment and shall be installed to facilitate the cleaning of the equipment and adjacent areas.
(2)
Equipment is portable within the meaning of subsection (b)(1) of this section if it:
a.
Is small and light enough to be moved easily by one person; and
b.
Has no utility connection or has a utility connection that disconnects quickly or has a flexible utility connection line of sufficient length to permit the equipment to be moved for easy cleaning.
(c)
Floor-mounted equipment.
(1)
Floor-mounted equipment, unless readily movable, shall be:
a.
Sealed to the floor;
b.
Installed on a raised platform of concrete or other smooth masonry in a way that meets all the requirements for ceiling or floor clearance; or
c.
Elevated on legs to provide at least a six-inch clearance between the floor and equipment, except that vertically mounted floor mixers may be elevated to provide at least a four-inch clearance between the floor and equipment if no part of the floor under the mixer is more than six inches from cleaning access.
(2)
Equipment is easily movable if it:
a.
Is mounted on wheels or casters; and
b.
Has no utility connection or has a utility connection that disconnects quickly or has a flexible utility line of sufficient length to permit the equipment to be moved for easy cleaning.
(3)
Unless sufficient space is provided for easy cleaning between, behind and above each unit of fixed equipment, the space between it and adjoining equipment units and adjacent walls or ceilings shall be not more than 1/32 inch or if exposed to seepage the equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings.
(d)
Aisles and working spaces. Aisles and working spaces between units of equipment and walls shall be unobstructed and of sufficient width to permit employees to perform their duties readily without contamination of food or food contact surfaces by clothing or personal contact. All easily movable storage equipment such as pallets, racks and dollies shall be positioned to provide accessibility to working areas.
(Code 1970, § 11-77; Ord. No. 80-24, §§ 4.15—4.18, 9-23-80)