Retail Food
Establishments
Regulation 61 - 25
South Carolina Department of Health and Environmental Control
2600 Bull Street, Columbia, South Carolina 29201
Revised - June 23, 1995
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TABLE OF CONTENTS
CHAPTER I. DEFINITIONS .........................................1
CHAPTER II. FOOD ......................................................10
A. Food Supplies.....................................................................10
1. General .........................................................................10
2. Special foods ...............................................................10
B. Food Protection .................................................................11
1. General ........................................................................11
2. Emergency occurrences ..............................................12
C. Food Storage, Display, Service, and Transportation ..........12
1. General ........................................................................12
2. Refrigerated storage ....................................................14
3. Hot storage ..................................................................16
D. Food Preparation ...............................................................16
1. General ........................................................................16
2. Raw fruits and raw vegetables ....................................17
3. Parasitedestructioninsh ...........................................17
4. Cookingpotentiallyhazardousfood ............................18
5. Wholeeggs,andeggproducts .....................................18
6. Reheating .....................................................................19
7. Thawingpotentiallyhazardousfood ............................19
E. Food Dispensing ................................................................20
1. Dairy and non-dairy dispensing ...................................20
2. Table dispensing of condiments ...................................20
3. Ice dispensing and ice-dispensing utensils ..................20
4. Dispensing utensils ......................................................20
5. Re-service ....................................................................21
6. Family-style service .....................................................21
7. Display equipment .......................................................21
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CHAPTER III. PERSONNEL .........................................23
A. EmployeeHealth ................................................................23
B. Disease Transmission Suspected........................................23
C. Personal Cleanliness ..........................................................24
D. Clothing..............................................................................24
E. Employee Practices ............................................................25
CHAPTER IV. EQUIPMENT AND UTENSILS ..........26
A. Materials ...........................................................................26
1. General ........................................................................26
2. Solderandux ............................................................26
3. Wood ...........................................................................26
4. Plastics and rubber ......................................................26
5. Metals ..........................................................................27
6. Cloth ............................................................................27
7. Single-service and single-use articles .........................28
B. Design and Fabrication ......................................................28
1. General ........................................................................28
2. Cleanability .................................................................29
3. Thermometers .............................................................30
4. Non-food-contact surfaces ..........................................30
5. Equipmentexhaustsystems ........................................30
C. Equipment Installation and Location ................................31
1. General ........................................................................31
2. Retailfoodestablishmentequipmentinstallation .......31
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CHAPTER V. CLEANING, SANITIZATION, AND
STORAGE OF EQUIPMENT AND
UTENSILS .............................................32
A. EquipmentandUtensilCleaningandSanitization ...........32
1. Cleaning frequency .....................................................32
2. Wipingcloths ..............................................................33
3. Manualcleaningandsanitizing ..................................33
4. Mechanicalcleaningandsanitizing ............................36
5. Recirculationandhotwatermaintenance ....................41
6. Drying ..........................................................................41
B. Equipment and Utensil Handling and Storage ..................41
1. Handling .......................................................................41
2. Storage .........................................................................42
3. Pre-set tableware ..........................................................42
4. Single-service and single-use articles ..........................42
5. Prohibitedstorageareas ...............................................43
CHAPTER VI. SANITARY FACILITIES
AND CONTROLS .................................45
A. Water Supply ......................................................................45
1. General ........................................................................45
2. Water under pressure ...................................................45
3. Bottled water ...............................................................45
4. Hot water .....................................................................45
5. Steam ...........................................................................46
B. Sewage ...............................................................................46
C. Plumbing ...........................................................................46
1. General ........................................................................46
2. Backow .....................................................................46
3. Water reservoir of misting devices, cleaning ..............47
4. Drains ..........................................................................48
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D. Toilet Facilities ..................................................................48
1. Toilet installation ........................................................48
2. Toilet rooms ................................................................49
3. Toiletxtures ..............................................................49
E. Lavatory Facilities ............................................................49
1. Lavatory installation ...................................................49
2. Lavatory faucets ..........................................................50
3. Lavatory supplies ........................................................50
4. Lavatory maintenance .................................................50
F. Garbage and Refuse ..........................................................50
1. Containers ....................................................................50
2. Storage ........................................................................51
3. Disposal........................................................................52
4. Returnables and recyclables ........................................52
G. Insect and Rodent Control ................................................52
1. General ........................................................................52
2. Openings ......................................................................52
3. Application of insecticides and rodenticides ..............53
4. Insect attracting devices ..............................................53
CHAPTER VII. CONSTRUCTION AND MAINTENANCE
OF PHYSICAL FACILITIES ...............54
A. Maintenance ......................................................................54
B. Floors ................................................................................54
1. Floor construction .......................................................54
2. Floor carpeting ............................................................54
3. Floor drains .................................................................54
4. Mats and duckboards ..................................................55
5. Floor junctures ............................................................55
6. Utility line installation ................................................55
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C. Walls and Ceilings ............................................................55
1. Construction ................................................................55
2. Exposedconstruction ..................................................56
3. Utility line installation ................................................56
4. Attachments ................................................................57
5. Covering material installation .....................................57
D. CleaningPhysicalFacilities ..............................................57
1. General ........................................................................57
2. Service sink .................................................................57
E. Lighting .............................................................................58
F. Ventilation .........................................................................58
G. Dressing Rooms and Locker Areas ...................................59
1. Dressing rooms and areas ...........................................59
2. Locker areas ................................................................59
H. PoisonousorToxicMaterials ............................................59
1. Materials permitted .....................................................59
2. Labeling .......................................................................59
3. Storage ........................................................................60
4. Retail sale ....................................................................60
5. Use ...............................................................................60
6. Containers ...................................................................61
7. First-aid supplies and personal medications ...............61
I. Premises .............................................................................61
1. General .........................................................................61
2. Living areas ..................................................................62
3. Linensandclothesstorage ...........................................62
4. Cleaning equipment storage .........................................62
5. Animals ........................................................................62
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CHAPTER VIII. BARBECUE PIT AND PIT-COOKING
ROOM CONSTRUCTION ...................63
A. Room Construction ............................................................63
B. Pit Construction .................................................................64
C. Ventilation ..........................................................................65
D. Lavatories ...........................................................................65
E. Lighting ..............................................................................65
CHAPTER IX. OUTDOOR COOKING AND
SERVING OF FOOD ............................66
CHAPTER X. MOBILE FOOD UNITS .......................68
A. Mobile Food Service ..........................................................68
1. General ........................................................................68
2. Mobile operations ........................................................68
3. Single-service articles ..................................................68
4. Water system ................................................................68
5. Waste retention .............................................................69
B. Base of Operation ..............................................................69
C. Servicing Area and Operations ..........................................69
1. Servicing area ...............................................................69
2. Servicing operations .....................................................70
CHAPTER XI. TEMPORARY FOOD SERVICE .......71
CHAPTER XII. SPECIAL EVENTS ...............................74
CHAPTER XIII. TRANSPORTATION OF MEAT
AND MEAT PRODUCTS .....................76
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A. General ...............................................................................76
B.Vehicles ..............................................................................76
C. Refrigeration ......................................................................76
D. Contamination ....................................................................76
E. Clothing..............................................................................77
F. Mobile meat and seafood sales ..........................................77
CHAPTER XIV. COMPLIANCE PROCEDURES .........78
A. Permits ...............................................................................78
B. Issuance of permit ..............................................................78
C. Suspension of permit ..........................................................79
D. Closure of temporary and special event food service
establishment ......................................................................80
E. Revocation of permit ..........................................................80
F. Service of notices ...............................................................82
G. Hearings .............................................................................82
H. Inspection frequency ..........................................................82
I. Access ................................................................................82
J. Report of inspections .........................................................82
K. Correction of violations .....................................................83
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L. Gradingofretailfoodestablishments ................................84
M.Existingequipment ............................................................86
N. Training ..............................................................................86
O. Examinationandcondemnationoffood ............................86
P. Retailfoodestablishmentsoutsidejurisdiction
ofthehealthauthority ........................................................87
Q. Submission of plans ...........................................................88
R. Permit fees .........................................................................88
S. Enforcement provisions .....................................................88
T. Unconstitutionality clause ..................................................88
APPENDIX I. EQUIPMENT EXHAUST SYSTEM
DESIGN AND INSTALLATION ..........89
APPENDIX II. EQUIPMENT INSTALLATION
REQUIREMENTS .................................94
APPENDIX III. HOT WATER SIZING
REQUIREMENTS .................................97
APPENDIX IV. PEST CONTROL ...................................98
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REGULATION 61-25: RETAIL FOOD
ESTABLISHMENTS
Chapters I - XIV and Appendices 1 - IV
Effective - June 23, 1995
CHAPTER I - DEFINITIONS
A. Thefollowingdenitionsshallapplyintheinterpretation
andtheenforcementofthisregulation:
1. “APPROVED”-acceptabletothehealthauthority
basedonadeterminationofconformitywithprinciples,
practices,andgenerallyrecognizedstandardsthat
protectpublichealth.
2. “a
w
”-symbolforwateractivitywhichmeasuresthe
freemoistureinafood,isthequotientofwatervapor
pressureofthesubstancedividedbythevaporpressure
ofpurewateratthesametemperature.
3. “BASE OF OPERATION” - a permitted retail food
establishmentwhichisusedforfoodpreparation,
storage of supplies, and servicing operations for mobile
food units.
4. “CATERER”-apermittedfoodserviceestablishment
thatservesfoodataremotesiteforaprivategroup.
5. “CORROSION-RESISTANT MATERIALS” -
thosematerialsthatmaintaintheiroriginalsurface
characteristicsunderprolongedinuenceofthefood
tobecontacted,thenormaluseofcleaningcompounds
andbactericidalsolutions,andotherconditionsofuse.
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6. “CRITICAL VIOLATION”-aprovisionofthis
regulationthat,ifviolated,ismorelikelythanother
violations to contribute to food contamination, illness,
or environmental degradation.
7. “EASILY CLEANABLE” - surfaces readily accessible
andmadeofsuchmaterialsandnishesandso
fabricatedthatresiduemaybeeffectivelyremovedby
normalcleaningmethods.
8. “EMPLOYEE”-thepermitholder,individualshaving
supervisoryormanagerialduties,oranyotherperson
workinginaretailfoodestablishment.
9. “EQUIPMENT”-articlesthatareusedinthe
operationofaretailfoodestablishmentsuchasstoves,
ovens,hoods,slicers,grinders,mixers,scales,meat
blocks,tables,foodshelving,reach-inrefrigerators,
freezers,sinks,icemakers,andothersimilaritems.
Thetermdoesnotincludeutensils.
10. “FOLLOW-UP INSPECTION” - an inspection
conductedtoconrmcorrectionofviolation(s)
recorded during a previous inspection.
11. “FOOD” - any raw, cooked or processed edible
substance, ice, beverage, or ingredient used or intended
foruseorforsaleinwholeorinpartforhuman
consumption.
12. “FOOD-CONTACT SURFACES”-thosesurfacesof
equipmentandutensilswithwhichfoodnormally
comesincontactandthosesurfacesfromwhichfood
maydrain,drip,orsplashbackontosurfacesnormally
incontactwithfood.
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13. “HEALTH AUTHORITY”-anauthorized
representativeoftheSouthCarolinaDepartmentof
HealthandEnvironmentalControl.
14. “HERMETICALLY SEALED CONTAINER” - a
containerthatisdesignedandintendedtobesecure
againsttheentryofmicroorganismsand,inthecaseof
lowacidcannedfood,tomaintainthesterilityofits
contents after processing.
15. “IMMINENT HEALTH HAZARD” - any violation
orcombinationofviolationsthatmayimmediately
jeopardizethehealthofthepublicandwhichthe
facility does not or is unable to correct immediately.
16. “KITCHENWARE” - all multi-use utensils
otherthantableware.
17. “LOW VOLTAGE FLY TRAP”-atrapwhichemits
alowvoltageelectronicpulsedesignedtodisruptthe
insect’snervoussystemandtraptheinsectby
adherencetoaglueboard,ratherthanelectrocutingand
explodingtheinsect.
18. “MEAT”-theediblepartsofcattle,sheep,swine,
goats,sh,seafood,fowl,gameanimals,etc.
19. “MEAT PRODUCTS” - any articles of food, or any
articlesintendedforuseashumanfood,whichare
derivedinwholeorinpartfromanyedibleportionof
meat.
20. “MOBILE MEAT OR SEAFOOD SALES”-the
retailsaleofmeatorseafoodthatisconductedfroma
vehiclewhichreturnsatintervalstoitsbaseof
operation.
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21. “MOBILE FOOD UNIT”-avehicle-mountedfood
serviceoperationthatreturnsdailytoitsbaseof
operation.
22. “PACKAGED” - bottled, canned, cartoned, securely
bagged, or securely wrapped.
23. “pH”-ameasureoftheacidityoralkalinityof
a solution.
24. “POTENTIALLY HAZARDOUS FOOD”
a. Potentiallyhazardousfoodisafoodthatisnatural
orsyntheticandisinaformcapableofsupporting:
(1) Therapidandprogressivegrowthofinfectious
ortoxigenicmicroorganisms;or
(2) Thegrowthandtoxinproductionof
Clostridium botulinum.
b. Potentiallyhazardousfooddoesnotinclude:
(1) Afoodwithawateractivity(a
w
)valueof
0.85orless;
(2) Afoodwithahydrogenionconcentration
(pH)levelof4.6orbelowwhenmeasuredat
75°F.(24°C);
(3) Afood,inanunopenedhermeticallysealed
container,thatiscommerciallyprocessedto
achieveandmaintaincommercialsterility
under conditions of nonrefrigerated storage and
distribution;and
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(4) Afoodforwhichlaboratoryevidencedemon-
stratesthatrapidandprogressivegrowthof
infectiousandtoxigenicmicroorganismsorthe
slowergrowthofClostridium botulinum cannot
occurandwhichisgrantedavariancebythe
healthauthority.
25. “REDUCED OXYGEN PACKAGING”
a. Reducedoxygenpackagingisthereductionofthe
amountofoxygeninapackagebymechanically
evacuatingtheoxygen;displacingtheoxygenwith
anothergasorcombinationofgases;orotherwise
controllingtheoxygencontentinapackagetoa
levelbelowthatnormallyfoundinthesurrounding
atmosphere,whichis21%oxygen.
b. Reducedoxygenpackagingincludesmethodsthat
maybereferredtoasalteredatmosphere,modied
atmosphere,controlledatmosphere,lowoxygen,
and vacuum packaging including sous vide.
26. “RETAIL FOOD ESTABLISHMENT” - any
operationthatprepares,packages,serves,processes,or
otherwiseprovidesfoodforhumanconsumption,either
onoroffthepremises,regardlessofwhetherthereisa
chargeforthefood.Theseestablishmentsarefurther
denedas:
a. FoodServiceEstablishment-operationssuchas,
but not limited to, restaurants, delicatessens, snack
bars,cateringoperations,icecreamparlors,school
cafeterias, mobile food units including bases of
operations, and temporary food service
establishments.
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b. RetailFoodStore-operationsthatprocessmeat,
meatproducts,orotherpotentiallyhazardousfood,
suchas,butnotlimitedto,grocerystores,retail
meatmarkets,shandseafoodmarkets.These
establishmentsmayalsoengageinlimitedfoodser-
viceoperationsthatcomplywithapplicablerequire-
mentsofthisRegulation.Aseparatefoodservice
facilityoperatingwithinaretailfoodstoremaybe
evaluatedindependentlyfromtheretailfoodstore.
c. Retailfoodestablishmentsdonotinclude:
(1) Aprivatehomewherefoodispreparedor
served for individual family consumption.
(2) Churcheswherethefoodserviceislimitedto
membersandtheirguests.
(3) Churchesandcharitableorganizationsthat
prepareandservefoodtothepublicontheir
ownpremisesanddonotexceedfour
functionsinatwelvemonthperiod.
(4) Retailfoodestablishmentsorfacilities
located on United States Government
propertyandregulatedbyfederalauthorities.
(5) Retailfoodestablishmentsorfacilities
operatedbytheUnitedStatesGovernment.
(6) Retailfoodestablishmentsorfacilities
serving solely as commissaries for interstate
carriers.
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(7) Retailfoodestablishmentsorfacilitieson
vehiclesorcommoncarriersforhiresuchas
airplanes,trains(includingmaintenancecrew
cookcars),ships,andothersimilar
conveyances.
(8) Retailfoodestablishmentsorfacilities
governedbyotherregulationswhensuch
regulationsaredeterminedbythehealth
authoritytobesatisfactory.
(9) Bakesales,includingweekendhomebakers
whopreparenonpotentiallyhazardousbreads
andpastriesforfriendsandneighborsonly
andwhodonotadvertiseorpossessa
business license.
(10) Boardinghouseswhenfoodserviceis
restricted to residents only.
(11) Bedandbreakfasthomes,motelsandhotelswhich
rentroomsandpreparenonpotentiallyhazardous
breakfast food or serve prepackaged food.
(12) Permanentfoodstandsthatservenonpotentially
hazardousfoodwhichrequiresminimalorno
preparationincludingpretzels,popcorn,sno-cones,
cottoncandy,candyapples,frenchfries,soft
drinks, draft beer, and similar food.
(13) Tavernsthatareprimarilyengagedinthesale
ofalcoholicbeverages,anddonotengagein
extensivepreparationofnonpotentiallyhazardous
foodorpreparationofpotentiallyhazardous
food.
8
(14) Occasionalcatererswhoprovidefoodtoa
singleclientanddonotexceedfourfunctions
inatwelve-monthperiod,donotpossessa
business license, and do not advertise.
(15) Conveniencefoodstoreswhichofferforsale
prepackaged food and may engage in limited
preparationofnonpotentiallyhazardousfood.
 (16) Mobilefoodunitswhichofferforsale
prepackaged food and may engage in limited
preparationofnonpotentiallyhazardousfood.
(17) Businessessellingonlyprepackagedfood.
(18) Vendingmachines.
27. “ROUTINE INSPECTION” - an unannounced
inspectionofaretailfoodestablishmentconductedto
determinethesanitaryconditionswithinthat
establishment.
28. “SAFE MATERIALS” - articles manufactured from
orcomposedofmaterialsthatmaynotreasonablybe
expectedtoresult,directlyorindirectly,intheir
becomingacomponentorotherwiseaffectingthe
characteristicsofanyfood.
29. “SANITIZATION” - effective bactericidal treatment
byaprocessthatprovidesenoughcumulativeheator
concentrationofchemicalsforenoughtimetoreduce
thebacterialcount,includingpathogens,toasafe
level on utensils and equipment.
30. “SEALED”-freeofcracksorotheropeningswhich
permittheentryorpassageofmoisture.
9
31. “SINGLE-SERVICE ARTICLES” - any tableware,
carry-oututensils,orotheritemsthataredesignedand
constructed for one time, one person use.
32. “SINGLE-USE ARTICLES” - utensils and bulk food
containers designed and constructed to be used once
and discarded.
33. “SPECIAL EVENT”-amasspublicgatheringnotto
exceedthreeconsecutivedayswherefoodisprepared
andservedtothepublic,suchascommunity
celebrations, festivals, special promotions, or similar
events.
34. “TABLEWARE” - eating, drinking, and serving
utensilsfortableusesuchasatwareincludingforks,
knives,spoons,bowls,cups,servingdishes,andplates.
35. “TEMPORARY FOOD SERVICE
ESTABLISHMENT”-anyfoodserviceestablishment
whichoperatesataxedlocationforaperiodoftime
nottoexceed14consecutivedaysinconnectionwith
a fair, carnival, circus, special promotion, or similar
event.
36. “UTENSIL”-anytablewareandkitchenwareusedin
thestorage,preparation,conveying,orservingoffood.
10
CHAPTER II - FOOD
A. Food Supplies.
1. General.
Allfoodinretailfoodestablishmentsshallbefrom
sourcesapprovedorconsideredsatisfactorybythe
healthauthority;shallbeproperlylabeled;shallbefree
fromspoilage,adulteration,andothercontamination;
andshallbesafeforhumanconsumption.
2. Special foods.
a. Hermeticallysealedfoodshallbeobtainedfroman
approvedfoodprocessingestablishment.
b. Fluidmilkanduidmilkproductsusedorserved
shallbepasteurizedandmeetGradeAquality
standards.Drymilkanddrymilkproductsshallbe
madefrompasteurizedmilkandmilkproducts.
c. Freshandfrozenshuckedshellsh(oysters,
clams,mussels,andscallops)shallbepackedin
nonreturnablepackagesidentiedwiththename
andaddressoftheoriginalshellstockprocessor,
shucker-packer,orrepacker,andtheinterstate
certicationnumberissuedaccordingtolaw.
Shellstockandshuckedshellshshallbekeptin
thecontainerinwhichtheywerereceiveduntilthey
areused.Eachcontainerofunshuckedshellstock
(oysters,clams,mussels,andscallops)shallbe
identiedbyanattachedtagthatstatesthename
andaddressoftheoriginalshellstockprocessor,the
kindandquantityofshellstock,andaninterstate
certicationnumberissuedbytheStateorforeign
shellshcontrolagency.Shellstocksource
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identicationtagsorlabelsshallbekeptonleat
theestablishmentforatleast90calendardays.
d. Onlycleanwholeeggs,withshellintactandwithout
cracksorchecks,orpasteurizedliquid,frozen,dry
eggsandeggproductsshallbeused.Commercially
preparedandpackagedhard-boiledeggsmaybeused.
e. Wildmushroomsshallnotbeservedorofferedfor
sale.
f. Thesaleofprocessedgameandgameanimalsmay
beapprovedbythehealthauthorityunless
otherwiseprohibitedbywildlifelaws.
g. Infantformulashallnotbesoldorofferedforsale
beyondtheexpirationdate.
h. Exceptforshthatisfrozenbefore,during,and
afterpackaging,aretailfoodestablishmentmaynot
packageshusingareducedoxygenpackaging
method.
B. Food Protection.
1. General.
Food being transported, stored, prepared, displayed,
served,orsoldataretailfoodestablishmentshallbe
protectedfromdust,ies,rodents,orothervermin,
toxicmaterials,uncleanequipmentandutensils,
unnecessaryhandling,coughsandsneezes,ooding
bysewage,overheadleakage,andallothersourcesof
contamination. Different types of raw animal products,
suchasbeef,sh,lamb,pork,orpoultry,shallbe
separated during storage, processing, and display by use
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ofdifferentcontainers,partitions,shelves,orby
cleaningandsanitizingtheequipmentbetweenproduct
use.Rawfoodproductsshallbephysicallyseparated
from ready-to-eat food products during display or
storagebystoringtherawproductsbelowready-to-eat
foodproductsorbyusingotherapprovedmethods.The
temperatureofpotentiallyhazardousfoodshallbe
45°F.(7.2°C.)orbelow,or130°F.(54°C.)orabove,at
alltimes,exceptasotherwiseprovidedinthis
regulation.
2. Emergency occurrences.
Intheeventofare,ood,poweroutage,orsimilar
eventthatmightresultinthecontaminationoffood,or
thatmightpreventpotentiallyhazardousfoodfrom
beingheldatrequiredtemperatures,thepersonin
chargeshallimmediatelycontactthehealthauthority.
Uponreceivingnoticeofthisoccurrence,thehealthau-
thorityshalltakewhateveractionthatisdeemedneces-
sarytoprotectthepublichealth.
C. Food Storage, Display, Service, and Transportation.
1. General.
a. Exceptfornutsintheshellandwhole,rawfruits
andvegetablesthatareintendedforhulling,peeling,or
washingbytheconsumerbeforeconsumption,food
ondisplayshallbeprotectedfromcontaminationby
theuseofpackaging,counterservicelineorcounter
protectordevices,displaycases,orothermethods
approvedbythehealthauthority.
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b. Containersoffoodshallbestoredaminimumofsix
inchesabovetheoorinamannerthatprotectsthe
foodfromsplashandothercontaminationandthat
permitseasycleaningofthestoragearea,except
that:
(1) Metalpressurizedbeveragecontainersand
casedfoodpackagedincans,glass,orother
durable and waterproof containers need not be
elevated.
(2) Containersoffoodmaybestoredontheoor
infreezers.
(3) Containersoffoodmaybestoredondolliesor
mobile racks.
(4) Palletsshallnotbeusedforpermanentstorage
andshallberemovedwhenemptiedof
delivered contents.
c. Foodandcontainersoffoodshallnotbestored
underexposedsewerlines.Thestorageoffoodin
toiletroomsisprohibited.
d. Foodnotsubjecttofurtherwashingorcooking
beforeservingshallbestoredinawaythatprotects
it against cross-contamination from food requiring
furtherpreparation.
e. Packagedfood,exceptforpressurizedcontainers,
shallnotbestoredincontactwithwateror
undrained ice.
14
f. Unlesstheidentityisunmistakable,bulkfoodsuch
ascookingoil,syrup,salt,sugar,orourshallbe
storedinacontaineridentifyingthefoodby
common name.
g. Productsthatareheldforcredit,redemption,or
returntothedistributor,suchasdamaged,soiled,
orrecalledproducts,shallbeheldindesignated
areasthatareseparatedfromfood,equipment,
utensils, linens, and single-service and single-use
articles.
h. Duringtransportation,foodandfoodutensilsshall
be kept in covered containers, wrapped, or pack
aged so as to be protected from contamination.
During transportation, including transportation to
anotherlocationforserviceorcateringoperations,
foodshallmeettherequirementsofthisregulation
relating to food protection and food storage.
2. Refrigerated storage.
a. Adequate refrigeration facilities or effectively
insulatedfacilitiesshallbeprovidedinaconvenient
locationtoassurethemaintenanceofpotentially
hazardousfoodat45°F.(7.2°C.)orbelowduring
display,service,andstorage.Eachmechanically
refrigeratedfacilitystoringpotentiallyhazardous
foodshallbeprovidedwithanumericallyscaled
indicatingthermometeraccurateto±3°F.(±1.7°C.).
Thermometersshallbelocatedtomeasuretheair
temperatureinthewarmestpartofthefacilityand
shallbelocatedtobeeasilyreadable.
15
b. Potentiallyhazardousfoodrequiringrefrigeration
afterpreparationshallberapidlycooledto45°F.
(7.2°C.)by:
(1)refrigeratedstorageinshallowcontainers;or
(2)stirringfoodinacontainerplacedinanicebath;or
(3)addingiceasaningredient;or
(4)usingrapidcoolingequipment,suchasblast
chillers;or
(5)othereffectivemethods.
Potentiallyhazardousfoodtobetransportedshall
beprechilledandheldatatemperatureof45°F.
(7.2°C.)orbelowunlessmaintainedinaccordance
withprovisionsofthisregulationforhotfoodstorage.
c. Frozenfoodshallbekeptfrozen.
d. Fluidmilk,uidmilkproducts,andreconstituted
drymilkandmilkproductsshallbestoredat45°F.
(7.2°C.)orbelow.
e. Iceintendedforhumanconsumptionshallnotbe
used as a medium for cooling stored food, food
containers,orfoodutensils,exceptthatsuchice
may be used for cooling tubes conveying beverages
orbeverageingredientstoadispenserhead.
16
3. Hot storage.
a. Adequateandconvenientlylocatedhotfoodstorage
facilitiesshallbeprovidedtoassurethemaintenance
offoodattherequiredtemperatureduringstorage.
Eachenclosedhotfoodfacilitystoringpotentially
hazardousfoodshallbeprovidedwithanumerically
scaledindicatingthermometeraccurateto±3°F.
(±1.7°C.)Thermometersshallbelocatedtomeasure
theairtemperatureinthecoolestpartofthefacility
andshallbelocatedtobeeasilyreadable.Whereit
isimpracticaltoinstallthermometersonequipment
suchasbainmaries,steamtables,steamkettles,heat
lamps, cal-rod units, or insulated food transport carriers, a
productthermometermustbeavailableandusedto
checkinternalfoodtemperature.
b. Theinternaltemperatureofpotentiallyhazardous
foodrequiringhotstorageduringdisplay,service,
andtransportationshallbe130°F.(54°C.)orabove
exceptthatprimalcutsofrareroastbeefshallbe
heldatasurfacetemperatureofatleast130°F.
(54°C.).
D. Food Preparation.
1. General.
a. Foodshallbepreparedwiththeleastpossible
manualcontactthroughtheuseofsuitableutensils.
b. Foodshallbepreparedandprocessedonsurfaces
thatpriortousehavebeenwashed,rinsed,and
sanitizedtopreventcross-contamination.
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2. Raw fruits and raw vegetables.
a. Rawfruitsandrawvegetablesshallbethoroughly
washedwithpotablewaterbeforebeingcookedor
served.
b. Sultingagentsshallnotbeaddedtofreshfruits
and vegetables intended for raw consumption.
3. Parasitedestructioninsh.
a. Before served in ready-to-eat form, raw, marinated,
orpartiallycookedsh,otherthanshellsh,shallbe
frozenthroughouttoatemperatureof:
(1)-4°F.(-20°C.)orbelowfor168hours(7days)in
afreezer;or
(2)-31°F.(-35°C.)orbelowfor15hoursinablast
freezer.
b. Ifraw,marinated,orpartiallycookedshareserved
inready-to-eatform,recordsshallbekeptofthe
freezingtemperatureandtimetowhichthesh
aresubjectedandsuchrecordsshallberetainedat
theretailfoodestablishmentfor90calendardays
beyondthetimeofserviceofthesh.
c. Ifthesharefrozenbyasupplier,awrittenagreement
orstatementfromthesupplierstipulatingthatthe
shsuppliedarefrozentoatemperatureandfora
timespeciedunderthisregulationmaysubstitute
fortherequiredrecords.
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4. Cooking potentially hazardous food.
Potentiallyhazardousfoodrequiringcookingshallbe
cookedtoheatallpartsofthefoodtoatemperatureof
atleast145°F.(63°C.),exceptthat:
a. Poultry,poultrystufngs,stuffedmeats,stuffed
pasta,andstufngscontainingmeatshallbecooked
toheatallpartsofthefoodtoatleast165°F.
(74°C.)withnointerruptionofthecookingprocess.
b. Ground beef and any food containing ground beef
shallbecookedtoheatallpartsofthefoodtoat
least155°F.(68°C.).
c. Pork and any food containing pork, game animals,
andcomminutedshandmeatshallbecookedto
heatallpartsofthefoodtoatleast155°F.(68°C.).
d. Roastbeefshallbecookedtoasurfacetemperature
ofatleast155°F.(68°C.).
e. Beefsteakshallbecookedtoasurfacetemperature
of155°F.(68°C.)unlessotherwiseorderedbythe
immediate consumer.
f. Raw animal products cooked in a microwave oven
shallberotatedduringcookingtocompensatefor
unevenheatdistribution.
5. Whole eggs, and egg products.
a. Eggs,includingliquid,frozen,anddryeggs,and
anyfoodcontainingeggproducts,shallbecooked
toheatallpartsofthefoodto145°F.(63°C.);ex-
ceptthat,pasteurizedeggsshallbeusedwhenfood
products are not cooked to an internal temperature
of at least 145°F.
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b. Shelleggsthatarebrokenandpreparedshallbe
cookedto145°F.(63°C.)unlessotherwiseordered
bytheimmediateconsumer.
6. Reheating.
Ifpotentiallyhazardousfoodthathasbeencookedand
thenrefrigeratedistobeservedhot,itshallbereheated
rapidlyto165°F.(74°C.)orhigherthroughoutbefore
beingservedorbeforebeingplacedinahotfood
storagefacility.Theuseofsteamtables,bainmaries,
warmers,andsimilarhotfoodholdingfacilitiesforthe
rapidreheatingofpotentiallyhazardousfoodis
prohibited.
7. Thawing potentially hazardous food.
Potentiallyhazardousfoodshallbethawedasfollows:
a. Inrefrigeratedunitsatatemperaturenottoexceed
45°F.(7.2°C.);or
b. Underpotablerunningwaterfromthecoldwater
supplywithsufcientwatervelocitytoagitateand
oatoffloosefoodparticlesintotheoverow;or
c. Inamicrowaveovenonlywhenthefoodwillbe
immediately transferred to conventional cooking
facilities as part of a continuous cooking process or
whentheentireuninterruptedcookingprocesstakes
placeinthemicrowaveoven;or
d. Aspartoftheconventionalcookingprocess.
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E. Food Dispensing.
1. Dairy and non-dairy dispensing.
a. Milkandmilkproductsshallbeservedtothe
consumerfromacommerciallylledpackageor
drawnfromacommerciallylledcontainerstored
inamechanicallyrefrigeratedbulkmilkdispenser.
b. Cream,half-and-half,ornon-dairycreamingand
whiteningagentsshallbeprovidedinanindividual
servicecontainer,protectedpour-typepitcher,or
drawn from a refrigerated dispenser designed for
suchservice.
2. Table dispensing of condiments.
Condiments, seasonings, and dressings for table use
shallbeprotectedbypackaging,coveredcontainers,or
byotherapprovedmethods.
3. Ice dispensing and ice-dispensing utensils.
Iceforconsumeruseshallbedispensedwithscoops,
tongs,orotherice-dispensingutensils,orthrough
automatic self-service, ice-dispensing equipment.
Ice-dispensingutensilsshallbestoredonaclean
surface,intheicewiththehandleextendedoutofthe
ice,orbyotherapprovedmethods.Betweenuses,ice
transferreceptaclesshallbestoredinawaythat
protectsthemfromcontamination.
4. Dispensing utensils.
Toavoidunnecessarymanualcontactwithfood,
dispensingutensilswithhandlesshallbeusedby
employeesorprovidedtoconsumerswhoserve
21
themselves.Betweenuseduringservice,dispensing
utensilsandmaltcollarsshallbestoredasfollows:
a. Storedinthefoodwiththedispensingutensil
handleextendedoutofthefood;or
b. Storedcleananddry;or
c. Storedinrunningwater;or
d. When“a”through“c”areimpractical,self-service
utensils,suchastongs,maybestoredinaclean,
protectedlocationapprovedbythehealthauthority.
5. Re-service.
a. Once served to a consumer, portions of leftover
foodshallnotbeservedagain,exceptthatpackaged
food,otherthanpotentiallyhazardousfood,thatis
still packaged and is still in sound condition, may be
re-served.
b. Self-serviceconsumersshallnotbeallowedtouse
soiled tableware, including single-service articles, to
obtainadditionalfoodfromthedisplayandserving
equipment.Beveragecupsandglassesareexempt
fromthisrequirement.
6. Family-style service.
Any leftover portions served family style must be
discardedwhentheoriginalseatingpartyleaves.
7. Display equipment.
a. Display equipment for prepared or processed food
shallbedesignedandconstructedtoprotectfood
22
from consumer contamination by use of counter protector
devices,protecteddisplaycases,orbyotherapproved
methods.
b. Adequatehotorcoldfoodfacilitiesshallbe
providedtomaintainpotentiallyhazardousfoodon
displayat45°F.(7.2°C.)orbelowor130°F.(54°C.)
or above.
23
CHAPTER III - PERSONNEL
A. Employee Health.
Themanagershallinsurethatnopersonknowntobe
infectedwithadiseaseinacommunicableformthatcan
betransmittedbyfoodorwhoisacarrieroforganisms
thatcausesuchadisease,orwhileafictedwithaboil,
aninfectedwound,orarespiratoryinfectionwhen
accompaniedbyfeverordiarrheawithfevershallworkin
aretailfoodestablishmentinwhichthereisalikelihoodof
suchpersoncontaminatingfoodorfood-contactsurfaces
withpathogenicorganismsortransmittingdiseasetoother
persons.Personscoughingorsneezingwithoutfevershall
be restricted from food preparation activities. Cut, burns,
abrasions,orotherwoundsshallbeproperlyprotected
fromcontaminatingfoodthroughtheuseofdisposable
gloves,ngercots,orothermethodsapprovedbythehealth
authority.
B. Disease transmission suspected.
Whenthereisreasonablecausetosuspectdisease
transmissionbyanemployeeofafacility,thehealth
authoritymaysecureamedicalhistoryofthesuspected
employeeormakeanyotherinvestigationnecessaryand
shalltakeappropriateaction.Thehealthauthoritymay
requireanyorallofthefollowingmeasures:
1. Theimmediateexclusionoftheemployeefrom
employmentinretailfoodestablishments;
2. Theimmediateclosingoftheretailfoodestablishment,
oranydepartmentthereofuntil,intheopinionofthe
healthauthority,nofurtherdangerofdiseaseoutbreak
exists;
24
3. Restrictionoftheemployee’sservicestosomeother
activityintheestablishmentwheretherewouldbeno
dangeroftransmittingdisease;
4. Medicalandlaboratoryexaminationoftheemployee;
5. Laboratoryexaminationoffoodsamplesandsurface
swabsfromtheretailfoodestablishment.
C. Personal Cleanliness.
1. Employeesshallthoroughlywashtheirhandsandthe
exposedportionsoftheirarmswithsoapandwarm
waterinanapprovedhandwashingfacilitybefore
starting work, during work as often as is necessary to
keepthemclean,andaftercoughing,sneezing,handling
soiled utensils or equipment, smoking, eating, drinking,
orusingthetoilet.Employeesengagedinfood
preparationshallkeeptheirngernailstrimmed,led,
andmaintainedsotheedgesandsurfacesaresmooth
and cleanable.
2. Whilepreparingfood,employeesmaynotwear
excessivejewelryontheirhandsorarms.
3. Disposableglovesandhandsanitizersmaybeusedin
additiontoproperhandwashing.Disposablegloves
must be discarded after any possible contamination.
4. Employeesshallmaintainahighdegreeofpersonal
cleanliness.
D. Clothing.
1. Theclothingofallemployeesshallbeclean.
2. Themanagershallinsurethatfoodandfood-contact
surfacesareprotectedfromcontaminationfromhair.
25
E. Employee Practices.
1. Employeesshallnotusetobaccoinanyformwhile
engaged in food preparation, processing, or service, or
whileinareasusedforequipmentorutensilwashingor
forfoodpreparationandprocessing.Employeesshall
use tobacco only in approved designated areas.
2. Employeesshallconformtogoodhygienicpractices
duringallworkingperiodsintheretailfood
establishment.
3. Employeesshallnoteatordrinkinfoodpreparation,
foodprocessing,orutensilwashingareas;exceptthat,
an employee may drink from a covered beverage
container,providedthecontainerishandledinamanner
thatpreventscontamination.
26
CHAPTER IV - EQUIPMENT AND UTENSILS
A. Materials.
1. General.
Multi-useequipmentandutensilsshallbeconstructed
andrepairedwithsafematerials,includingnishing
materials;shallbecorrosionresistantandnonabsorbent;
andshallbesmooth,easilycleanable,anddurable
under conditions of normal use. Single-service and
single-usearticlesshallbemadefromclean,sanitary,
safe materials. Equipment, utensils, and single-service
andsingle-usearticlesshallnotimpartodor,color,
taste,orcontributetothecontaminationoffood.
2. Solderandux.
Ifsolderoruxisused,itshallbecomposedofsafe
materi als and be corrosion resistant.
3. Wood.
Cutting blocks, cutting boards, bakers’ tables, and
paddlesshallbeofhardmapleorequivalentmaterial
whichisnontoxic,smooth,andfreeofcracks,crevices,
andopenseams.Cuttingboardsshallbeeasily
removable.Wicker,rollingpins,doughnutdowels,
spoons,andpaddlesmaybemadefromwood,andshall
be maintained in good repair. Wicker may be used only
whensuitablylined.
4. Plastics and rubber.
Safeplastic,rubber,orrubber-likematerialsthatare
resistantundernormalconditionsofusetoscratching,
scoring,decomposition,crazing,chippingand
distortion,thatareofsufcientweightandthicknessto
27
permitcleaningandsanitizingbynormaldishwashing
methods,andwhichmeetthegeneralrequirementsset
forthintheprovisionsofthischapter,arepermittedfor
repeated use.
5. Metals.
a. Galvanizedmetalshallnotbeusedforutensilsor
food-contactsurfacesofequipmentthatareusedfor
beverages, moist food, or acidic food.
b. Cast iron may be used as a surface for cooking.
Cast iron may also be used in utensils for serving
foodiftheutensilsareusedonlyaspartofan
uninterruptedprocessfromcookingthroughservice.
Cast iron may not be used as a storage unit for
acidic food.
c. Copperandcopperalloys,suchasbrass,shallnot
beusedincontactwithacidicfoodorforttingsor
tubingdownstreamfromeitheracheckvalveora
backowdeviceexposedtocarbondioxide.
d. Leadcontentofutensilsandequipmentshallnot
exceedsafelimits.
e. Pewtermaynotbeusedasafood-contactsurface;
however,imitationpewtermeetingtherequirements
for multi-use utensils may be used as a food-contact
surface.
6. Cloth.
Linensandnapkinsshallnotbeusedasfood-contact
materials,exceptthattheymaybeusedtoline
containersusedfortheserviceoffoodiftheyare
replacedeachtimethecontainerisrelledforanew
consumer.
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7. Single-service and single-use articles.
Single-serviceandsingle-usearticlesshallnotbe
reused.
B. Design and Fabrication.
1. General.
Allequipmentandutensils,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.
Plastic,rubber,andrubber-likeutensilsusedforheating
orcookingfoodshallbedesignedspecicallyforthat
purpose.Allequipmentandutensilsshallbe
maintained in good repair.
a. Food-contactsurfacesshallbeeasilycleanable,
smooth,andfreeofbreaks,openseams,cracks,
chips,pits,andsimilarimperfections,andfreeof
difcult-to-cleaninternalcornersandcrevices.
Threadssubjecttofoodcontactshallbedesignedto
facilitate cleaning.
b. Onlyfood-gradelubricantsshallbeusedon
equipment designed to receive lubrication on or
withinfood-contactsurfaces.Equipmentcontaining
bearingsandgearsrequiringunsafelubricantsshall
bedesignedandfabricatedsothatthelubricant
cannot leak, drip, or be forced into food or onto
food-contact surfaces.
c. 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
29
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.
d. Sinksanddrainboardsshallbeself-draining.
2. Cleanability.
a. Unless designed for in-place cleaning, food-contact
surfacesshallbeaccessibleforcleaningand
inspectionasfollows:
(1)Withoutbeingdisassembled;or
(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.
b. Equipmentintendedforin-placecleaningshallbe
designedandfabricatedsothat:
(1)Cleaningandsanitizingsolutionscanbe
circulatedthroughoutaxedsystemusingan
effectivecleaningandsanitizingprocedure;or
(2)Cleaningandsanitizingsolutionswillcontactall
interiorfood-contactsurfaces;and
(3)Thesystemisself-drainingorcapableofbeing
completely drained.
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3. Thermometers.
Indicatingthermometersrequiredforimmersioninto
foodshallbeofmetalstem-typeconstruction,
numericallyscaled,accurateto±3°F.(±1.7°C.),capable
ofmeasuringfrom45°F.(7.2°C.)to165°F.(74°C.),
shallbeprovidedandusedtoassuretheattainmentand
maintenanceofpropercooking,holding,or
refrigerationtemperaturesofallpotentiallyhazardous
food.
4. Non-food-contact surfaces.
Surfacesofequipmentnotintendedforcontactwith
food,butwhichareexposedtosplashorfooddebris
orwhich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.
5. Equipmentexhaustsystems.
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.
Effectivemake-upairshallbeprovidedasnecessary.
Intakeandexhaustairductsshallbedesignedto
preventtheentranceofdust,dirt,andother
contaminatingmaterials.(SeeAppendixI-Equipment
ExhaustSystemsDesignAndInstallation.)
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C. Equipment Installation and Location.
1. General.
Equipment, including ice makers, refrigerators, and
freezers,shallbeinstalledinenclosedroomsand
shallnotbelocatedunderexposedsewerlines,open
stairwells,orothersourcesofcontamination;except
that,walk-incoolersandfreezersmaybelocatedon
theexterioroftheestablishmentwhenusedtostore
packagedorotherwiseprotectedfoodproducts.(See
AppendixII-EquipmentInstallationRequirements.)
2. Retail food establishment equipment installation.
Retailfoodestablishmentequipmentshallbeinstalled
inaccordancewiththeequipmentinstallation
requirementsasdenedinAppendixII.
32
CHAPTER V - CLEANING, SANITIZATION, AND
STORAGE OF EQUIPMENT AND UTENSILS
A. Equipment and Utensil Cleaning and Sanitization.
1. Cleaning frequency.
a. Tablewareshallbewashed,rinsed,andsanitized
aftereachuse.
b. Kitchenwareandfood-contactsurfacesof
equipmentshallbewashed,rinsed,andsanitized:
(1)Eachtimethereisachangeinprocessing
betweentypesofrawanimalproductssuchas
beef,sh,lamb,pork,andpoultry;or
(2)Eachtimethereisachangefromrawtoready-
to-eatfood;or
(3)Atanytimeduringtheoperationwhen
contaminationmayhaveoccurred.
c. Whereequipmentandutensilsareusedforthe
preparation of food on a continuous or production-
linebasis,utensilsandthefood-contactsurfacesof
equipmentshallbewashed,rinsed,andsanitizedas
often as necessary.
d. Thefood-contactsurfacesofgrills,griddles,and
similarcookingdevicesshallbecleanedatleast
onceaday,exceptthatthisshallnotapplytohot
oilcookingequipmentandhotoillteringsystems.
Thefood-contactsurfacesofallcookingequipment
shallbekeptfreeofencrustedgreasedepositsand
otheraccumulatedsoil.
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e. Non-food-contactsurfacesofequipmentshallbe
cleanedasoftenasnecessarytokeeptheequipment
free of accumulation of dust, dirt, food particles,
andotherdebris.
2. Wiping cloths.
a. Clothsusedforwipingfoodspillsontableware,
suchasplatesorbowlsbeingservedtotheconsumer,
shallbeclean,dry,andusedfornootherpurpose.
b. Clothsorspongesusedforcleaningsurfacesof
equipment,counters,diningtabletops,andshelves
shallbecleanandshallberinsedinanapproved
sanitizingsolutionusedfornootherpurpose.In-use
clothsandspongesshallbestoredinanapproved
sanitizingsolution.
3. Manual cleaning and sanitizing.
a. Formanualwashing,rinsing,andsanitizing
ofutensilsandequipment,asinkwithnoless
thanthreecompartmentsshallbeprovidedand
used.Sinkcompartmentsshallbelargeenough
toimmerseatleasttwo-thirdsofthelargestpiece
ofequipmentorutensiltobecleaned,andeach
compartmentofthesinkshallbesuppliedwithhot
andcoldpotablerunningwater.Inestablishments
wheretheonlyutensilstobewashedarelimited
tospatulas,tongs,andsimilardevices,andwhen
theonlyequipmenttobecleanedisstationaryand
does not require disassembly for proper cleaning,
aone-compartmentsinkmaybeapprovedbythe
healthauthorityforthispurpose.Fixedequipment,
utensils,andequipmenttoolargetobewashed,
rinsed,andsanitizedinsinkcompartments,shallbe
washed,rinsed,andsanitizedinplaceorthrough
pressurespraymethods.
34
b. Drainboards,overshelves,ormobiledishcartsof
adequatesizeshallbeprovidedforproperhandling
ofsoiledutensilspriortowashingandforcleaned
utensilsfollowingsanitizingandshallbelocatedso
asnottointerferewiththeproperuseofthe
dishwashingfacilities.Sinksanddrainboardsshall
be self-draining.
c. Equipmentandutensilsshallbepreushedor
prescrapedand,whennecessary,presoakedto
remove gross food particles and soil.
d. Sinks,drainboards,dishtables,andmobiledishcarts
shallbecleanedpriortouse.
e. Exceptforxedequipmentandutensilstoolargeto
bewashed,rinsed,andsanitizedinsink
compartments,manualwashing,rinsing,and
sanitizingshallbeconductedinthefollowing
sequence:
(1)Equipmentandutensilsshallbethoroughly
washedintherstcompartmentwithahot
detergentsolutionthatiskeptclean;and
(2)Equipmentandutensilsshallberinsedfreeof
detergentandabrasiveswithcleanwaterinthe
secondcompartment;and
(3)Equipmentandutensilsshallbesanitizedinthe
thirdcompartment.
f. Aftersanitization,allequipmentandutensilsshall
be air-dried.
35
g. Equipmentandutensilsshallbesanitizedaccording
tooneofthefollowingmethods:
(1)Hotwatersanitizing:
(a) Immersionforatleast30secondsinclean,
hotwateratatemperatureofatleast170°F.
(77°C.);and
(b)Thesanitizingcompartmentofthesinkshall
becapableofmaintainingthewaterata
temperatureofatleast170°F.(77°C.);and
(c) Anumericallyscaledindicating
thermometer,accurateto±3°F.(±1.7°C.),
shallbeprovidedasanintegralpartofthe
sinkorheatingdeviceforfrequentchecksof
watertemperature;and
(d)Dishbasketsshallbeofsuchsizeanddesign
topermitimmersionofthetableware,
kitchenware,andequipmentinhotwater.
(2)Chemicalsanitizing:
(a) Immersionforatleast30secondsinaclean
solution containing between 50 - 100
partspermillionofavailablechlorineasa
hypochlorite;or
(b)Immersionforatleast30secondsinaclean
solution containing between 12.5 - 25 parts
permillionofavailableiodineandhavinga
pHnohigherthan5.0andatatemperature
ofatleast75°F.(24°C.);or
36
(c) Immersionforatleast30secondsinaclean
solution containing between 200 - 400 parts
per million of quaternary ammonium at a
temperatureofatleast75°F.(24°C.);or
(d)Immersioninacleansolutioncontaining
anyotherchemical-sanitizingagentwhich
hasbeendemonstratedtothesatisfaction
ofthehealthauthoritytobeeffectiveand
nontoxicunderuseconditions,andfor
whichasuitableeldtestisavailable.Such
sanitizingagentsinusesolutionsshall
providetheequivalentbactericidaleffectof
a solution containing at least 50 parts per
millionofavailablechlorinefor30seconds;
or
(e) Equipmenttoolargetobetreatedby
methods(a)through(d)abovemaybe
treatedbysprayingorswabbingwithan
approvedsanitizingsolution.
(f) Whenchemicalsareusedforsanitization,
atestkitordevicethataccuratelymeasures
thepartspermillionconcentrationofthe
solutionshallbeaccessibleandused.
4. Mechanical cleaning and sanitizing.
a. Warewashingmachinesshallmeettheapproval
oftheNationalSanitationFoundation(NSF)or
mustotherwisecomplywiththerequirementsof
thisregulationformechanicalwarewashing.A
warewashingmachineshallbeprovidedwithan
easilyaccessibleandreadabledataplateafxedto
themachinebythemanufacturerthatindicatesthe
machine’sdesignandoperatingspecications.
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Warewashingmachinesshallroutinelyrender
equipmentandutensilscleantosightandtouch,
and provide effective bactericidal treatment as
demonstrated by an average plate count per utensil
surfaceexamined(accordingtostandardmethods)
ofnomorethan100colonies.
b. Warewashingmachinesanddevicesshallbe
properly installed and maintained in good repair. A
warewashingmachineanditsauxiliarycomponents
shallbeoperatedinaccordancewiththemachine’s
dataplateandothermanufacturer’sinstructions.
Utensilsandequipmentplacedinthemachine
shallbeexposedtoallcycles.Detergentsshallbe
automaticallydispensedanddispensersshallbe
properlyinstalledandmaintained.Whendrying
agentsareautomaticallydispensed,dispensersshall
be properly installed and maintained.
c. Thepressureofnalrinsewatersuppliedto
warewashingmachinesshallbecontrolledbya
pressureregulatingvalveandshallnotbelessthan
15ormorethan25poundspersquareinch(PSI)in
thewaterlineimmediatelyadjacenttothenalrinse
controlvalve.Finalrinsepressureshallbe
measured by an approved pressure gauge. A gauge
cockone-fourthinchIronPipeSize(IPS)valve
shallbeprovidedimmediatelyupstreamfromthe
nalrinsecontrolvalvetopermitcheckingtheow
pressureofthenalrinsewater.Thisrequirement
doesnotapplytoawarewashingmachinethatuses
apumpedsanitizingrinse.
d. Boosterheatersforwarewashingmachinesshallbe
eitherbuilt-inorinstalledwithinvefeetofthe
machine.
38
e. Machineorwaterlinemountednumericallyscaled
indicatingthermometers,accurateto±3°F.
(±1.7°C.),shallbeprovidedtoindicatethe
temperatureofthewaterineachtankofthe
machineandthetemperatureofthenalrinsewater
asitentersthemanifold.
f. Rinsewatertanksshallbeprotectedbybafes,
curtains,orothereffectivemeanstominimizethe
entryofwashwaterintotherinsewater.Conveyors
indishwashingmachinesshallbeaccuratelytimed
toassureproperexposuretimesinwashandrinse
cyclesinaccordancewithmanufacturers’dataplate
specications.
g. Drainboardsshallbeprovidedandbeofadequate
sizefortheproperhandlingofsoiledutensilsprior
towashingandofcleanedutensilsfollowing
sanitization,andshallbesolocatedandconstructed
asnottointerferewiththeproperuseofthe
dishwashingfacilities.Thisdoesnotprecludethe
useofmobiledishcartsorovershelvesforthe 
storageofsoiledutensilsorforthestorageofclean
utensilsfollowingsanitization.
h. Facilitiesshallbeprovidedforequipmentand
utensilstobeprerinsed,ushed,scraped,orwhen
necessary, soaked to remove gross food particles
andsoilpriortobeingwashedinawarewashing
machineunlessaprewashcycleisapartofthe
machineoperation.Equipmentandutensilsshallbe
placed in racks, trays, or baskets, or on conveyors,
inawaythatfood-contactsurfacesareexposedto
theunobstructedapplicationofdetergentwashand
cleanrinsewaterandthatpermitsfreedraining.
39
i. Warewashingmachinesusingchemicalsfor
sanitizationmaybeused,providedthat:
(1)Thetemperatureofthewashwatershallbein
accordancewithmanufacturersdataplate,but
notbelessthan120°F.(49°C.);and
(2)Thewashwatershallbekeptclean;and
(3)Chemicalsaddedforsanitizationpurposesshall
beautomaticallydispensed;and
(4)Utensilsandequipmentshallbeexposedtothe
nalchemicalsanitizingrinseinaccordance
withmanufacturers’specicationsfortimeand
concentration;and
(5)Thechemicalsanitizingrinsewatertemperature
shallbenolessthan75°F.(24°C.)orlessthan
thetemperaturespeciedbythemachine’s
manufacturer;and
(6)Chemicalsanitizersusedshallbeapprovedby
thehealthauthority;and
(7)Atestkitordevicethataccuratelymeasuresthe
partspermillionconcentrationofthesolution
shallbeaccessibleandused.
40
j. Warewashingmachinesusinghotwaterfor
sanitizingmaybeusedprovidedthatwashwater
andpumpedrinsewatershallbekeptcleanand
watershallbemaintainedatnolessthanthe
temperaturesstatedbelow:
(1)Single-tank,stationary-rack,dual-temperature
machine:
Washtemperature 150°F.(66°C.)
Finalrinsetemperature 180°F.(82°C.)
(2)Single-tank,stationary-rack,single-temperature
machine:
Washtemperature 165°F.(74°C.)
Finalrinsetemperature 165°F.(74°C.)
(3)Single-tank,conveyormachine:
Washtemperature 160°F.(71°C.)
Finalrinsetemperature 180°F.(82°C.)
(4)Multiple-tank,conveyormachine:
Washtemperature 150°F.(71°C.)
Pumpedrinsetemperature 160°F.(66°C.)
Finalrinsetemperature 180°F.(82°C.)
(5)Single-tank,pot,pan,andutensilwasher(either
stationaryormovingrack):
Washtemperature 150°F.(66°C.)
Finalrinsetemperature 180°F.(82°C.)
(6)Finalrinsetemperatureforhotwatersanitation
shallnotexceed195°F.(91°C.).
41
k. Allwarewashingmachinesshallbethoroughly
cleanedatleastonceaday,ormoreoftenwhen
necessarytomaintaintheminasatisfactory
operating condition.
5. Recirculation and hot water maintenance.
Whenaboosterheaterforawarewashingmachine
islocatedmorethan25pipefeetfromtheprimary
waterheater,thehotwatersupplylinetothemachine’s
boosterheatershallbemechanicallyrecirculated,
equippedwithanapprovedself-regulatingheattape,
orbecapableofmaintainingtherequiredwater
temperaturebyothermethodsapprovedbythehealth
authority.Thisrequirementshallalsoapplytowater
linesthatsupplyhotwaterforsanitizationdirectlyfrom
thewaterheatertothewarewashingmachine.
6. Drying.
Aftersanitization,allequipmentandutensilsshallbe
air-dried.
B. Equipment and Utensil Handling and Storage.
1. Handling.
Cleanedandsanitizedequipmentandutensilsshallbe
handledinawaythatprotectsthemfrom
contamination.Spoons,knives,andforksshallbe
touchedonlybytheirhandles.Cups,glasses,bowls,
plates,andsimilaritemsshallbehandledwithout
contactwithinsidesurfacesorsurfacesthatcontactthe
user’smouth.
42
2. Storage.
a. Cleanedandsanitizedutensilsandequipmentshall
bestoredatleastsixinchesabovetheoorina
clean,drylocationinawaythatprotectsthemfrom
contaminationbysplash,dust,andothermeans.The
food-contactsurfacesofxedequipmentshallalso
be protected from contamination.
b. Utensilsshallbeair-driedbeforebeingstored,or
shallbestoredinaself-drainingposition.
c. Utensilsthathavebeenair-driedmaybepolished
withclothsthataremaintainedcleananddry.
d. Storedglasses,cups,andutensilsshallbecovered,
inverted,orprotectedfromcontaminationbyother
effectivemethods.Knives,forks,andspoonsthat
arenotprewrappedshallbepresentedsothatonly
thehandlesaretouchedbyemployeesandby
consumers.
3. Pre-set tableware.
Wherepresettingoftablewareispracticed,allunused
andunprotectedtablewareshallbewashed,rinsed,and
sanitizedafteranyplaceatatablehasbeenoccupied.
4. Single-service and single-use articles.
a. Single-service and single-use articles, including
thoseofferedforsale,shallbestoredaminimumof
sixinchesabovetheoorinamannerthatprotects
thesearticlesfromsplashandothercontamination,
43
andthatpermitseasycleaningofthestoragearea,
exceptthat:
(1)Containersofsingle-serviceandsingle-use
articles may be stored on dollies, mobile racks,
or in enclosed cabinets.
(2)Palletsshallnotbeusedforpermanentstorage,
andshallberemovedwhenemptiedofits
delivered contents.
b. Single-serviceandsingle-usearticlesshallbe
handled,anddispensedinamannerthatprevents
contaminationofsurfaceswhichmaycomein 
contactwithfoodorwiththemouthoftheuser.
c. Single-service knives, forks, and spoons packaged
inbulkshallbeinsertedintoholdersorbewrapped
byemployeeswhohavewashedtheirhands
immediatelypriortosortingorwrappingthe
utensils. Unless single-service knives, forks, and
spoonsareprewrappedorprepackaged,holders
shallbeprovidedtoprotecttheseitemsfrom
contaminationandpresentthehandleoftheutensil
totheemployeeorconsumer.
d. Reuse of single-service and single-use articles is
prohibited.
44
5. Prohibited storage area.
a. Cleanedandsanitizedequipment,utensils,
laundered linens, and single-service and single-use
articlesmaynotbestored:
(1)Inlockerrooms;or
(2)Intoiletrooms;or
(3)Ingarbagerooms;or
(4)Inmechanicalrooms;or
(5)Undersewerlines,includingleakingautomatic
resprinklerheads,orunderlinesonwhich
waterhascondensed;or
(6)Underopenstairwells;or
(7)Underothersourcesofcontamination.
45
CHAPTER VI - SANITARY FACILITIES
AND CONTROLS
A. Water Supply.
1. General.
Thewatersupplyshallbeadequate,safeandfroma
sourceapprovedbythehealthauthority.
2. Water under pressure.
Waterunderpressureshallbeprovidedtoallxtures
andequipmentthatusewater.Watersuppliedin
response to a temporary interruption of water need not
beunderpressurewhennohealthhazardexistsand
whenapprovedbythehealthauthority.
3. Bottled water.
Bottledorpackagedpotablewatershallbeobtained
fromasourcethatcomplieswithalllawsandshall
behandledandstoredinawaythatprotectsitfrom
contamination.Bottledorpackagedpotablewatershall
bedispensedfromtheoriginalcontainer.
4. Hot water.
Hotwatergenerationanddistributionsystemsshallbe
sufcienttomeetthepeakhotwaterdemandsofat
least140°F.(60°C.)throughouttheretailfood
establishment,excepthandwashinglavatoriesshallbe
providedwithatleast110°F.(37.8°C.).(SeeAppendix
III-HotWaterSizingRequirements.)
46
5. Steam.
Steamusedincontactwithfoodorfood-contact
surfacesshallbefreefromanymaterialsoradditives
otherthanthoseproductsapprovedbythehealth
authorityassafe.
B. Sewage.
Allsewage,includingliquidwaste,shallbedisposedofina
publicsewagesystem,privatesewagesystem,orother
methodapprovedbythehealthauthority.Whenrequired
andwheninstalled,greasetrapsandinterceptorsshallbe
located to be easily accessible for maintenance.
C. Plumbing.
1. General.
Allplumbingshallbesized,installed,andmaintained
inaccordancewithapplicablestateandlocalplumbing
laws,ordinances,andregulations.Thereshallbeno
cross-connectionbetweenthepotablewatersupplyand
any nonpotable or questionable water supply or any
sourceofpollutionthroughwhichthepotablewater
supplymightbecomecontaminated.
2. Backow.
Abackoworback-siphonagepreventiondevice
installedonawatersupplysystemshallmeetAmerican
SocietyofSanitaryEngineers(ASSE)orAmerican
NationalStandardsInstitute(ANSI)standardsfor
construction, installation, maintenance, inspection, and
testingforthatspecicapplicationandtypeofdevice.
a. Anairgapbetweenthewatersupplyinletandthe
oodlevelrimoftheplumbingxture,equipment,
47
ornonfoodequipmentshallbeatleasttwicethe
diameterofthewatersupplyinletandmaynotbe
lessthanoneinch.
b. Aplumbingsystemshallbeinstalledtopreclude
backowofacontaminantintothewatersupply
systemateachpointofuseattheretailfood
establishment,includingonahosebibbifahose
isattached.Thiscanbeachievedbyproviding
an approved air gap or by installing an approved
backowpreventiondevice.
c. Abackowpreventiondeviceshallbeproperly
installed and accessible for inspection and
maintenance.
3. Water reservoir of misting devices, cleaning.
a. Areservoirthatisusedtosupplywatertoadevice
suchasaproducemistershallbe:
(1)Maintainedinaccordancewithmanufacturer’s
specications;and
(2)Cleanedinaccordancewithmanufacturer’s
specicationsoraccordingtotheprocedures
speciedunderC.3.b.below,whicheverismore
stringent.
b. Cleaningproceduresshallincludeatleastthe
followingstepsandshallbeconductedatleastonce
aweek:
(1)Drainingandcompletedisassemblyofthewater
andaerosolcontactparts;and
(2)Brush-cleaningthereservoir,aerosoltubing,
anddischargenozzleswithasuitabledetergent
solution;and
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(3)Flushingthecompletesystemwithwaterto
removethedetergentsolutionandparticulate
accumulation;and
(4)Rinsingbyimmersing,spraying,orswabbing
thereservoir,aerosoltubing,anddischarge
nozzleswithanapprovedsanitizingsolution.
4. Drains.
Thereshallbenodirectconnectionbetweenthe
sewerage system and any drains connected to
equipmentinwhichfood,portableequipment,or
utensilsareplaced,exceptthat:
a. Aninterioroordrainofwalk-incoolershallbe
equippedwithanapprovedbackwatervalvewhich
is accessible for inspection and maintenance.
b. Whenawarewashingmachineislocatedwithinve
feetofatrappedoordrainservingthemachine,the
machinewasteoutletmaybeconnecteddirectlyon
theinletsideoftheproperlyventedoordrain.
c. Ifnotprohibitedbylocalplumbingofcials,a
warewashingorfoodpreparationsinkmayhavea
direct trapped connection.
D. Toilet Facilities.
1. Toilet installation.
Toiletfacilitiesshallbeconvenientlylocated,andshall
be accessible to employees at all times.
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2. Toilet rooms.
Toiletroomsshallbecompletelyenclosedandshall
havetight-tting,self-closingdoors,providedthat
publictoiletfacilitiesmaybeconstructedwithalcove
entrancesinlieuofself-closingdoorswhenapproved
bythehealthauthority.Toiletroomdoorsopeningto
theexterioroftheestablishmentshallnotberequiredto
be self-closing.
3. Toiletxtures.
Toiletxturesshallbekeptcleanandingoodrepair.A
supplyoftoilettissueshallbeprovidedateachtoiletat
alltimes.Easilycleanablereceptaclesshallbeprovided
forwastematerials.Toiletroomsusedbywomenshall
haveatleastonecoveredwastereceptacle.
E. Lavatory Facilities.
1. Lavatory installation.
a. Lavatoriesshallbeadequateinnumberandshall
be so located to permit convenient use by all
employees in food preparation, food processing,
equipment-washing,andutensil-washingareas.In
allnewandextensivelyremodeledestablishments,
lavatoriesshallbeconvenientlylocatedwithinfood
preparationandutensilwashingareas.
b. Lavatoriesshallbeaccessibletoemployeesatall
times.
c. Lavatoriesshallalsobelocatedinorimmediately
adjacent to toilet rooms or vestibules. Sinks used
forfoodpreparationorforwashingequipmentor
utensilsshallnotbeusedforhandwashing.
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2. Lavatory faucets.
a. Ahandwashinglavatoryshallbeequippedto
provide water at a temperature of at least 110°F.
(37.8°C.)throughamixingvalveorcombination
faucet.
b. A self-closing, slow-closing, or metering faucet
shallprovideaowofwaterforatleast15seconds
withouttheneedtoreactivatethefaucet.
3. Lavatory supplies.
Asupplyofhandcleaning-liquid,powder,orbarsoap
shallbeavailableateachlavatory.Asupplyofsanitary
towelsforhand-dryingshallbeconvenientlylocated
nearhandwashinglavatoriesinfoodpreparationand
utensilwashingareas;asupplyofsanitarytowelsor
ahand-dryingdeviceprovidingheatedairshallbe
convenientlylocatednearallotherlavatories.Common
towelsareprohibited.Ifdisposabletowelsareused,
easilycleanablewastereceptaclesshallbeconveniently
locatednearthehandwashingfacilities.
4. Lavatory maintenance.
Lavatories,soapdispensers,hand-dryingdevicesand
allrelatedxturesshallbekeptcleanandingood
repair.
F. Garbage and Refuse.
1. Containers.
a. Garbageandrefuseshallbekeptindurable,easily
cleanable, insect-proof, and rodent-proof containers
thatdonotleakanddonotabsorbliquids.Plastic
bagsandwet-strengthpaperbagsmaybeusedto
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linethesecontainers.Thecontainersmaybeused
forstorageinsidetheretailfoodestablishment.
b. Containers used in food preparation, food
processing,equipment-washing,andutensil-
washingareasshallbekeptcoveredwhenlledor
storedorwhennotincontinuoususe.
c. Containers,otherthandumpsters,storedoutsidethe
establishmentshallbecleanable,providedwithlids,
doors,orcovers,andshallbekeptcovered.
d. Thereshallbeasufcientnumberofcontainersto
holdallthegarbageandrefusethataccumulates.
e. Soiledcontainersshallbecleanedatafrequency
topreventinsectandrodentattraction.Each
containershallbethoroughlycleanedontheinside
andoutsideinawaythatdoesnotcontaminate
food, equipment, utensils, or food preparation
areas. Liquid waste from compacting or cleaning
operationsshallnotcreateanuisance.
2. Storage.
a. Garbageandrefuseshallbestoredinamannerthat
doesnotcreateanuisance.Cardboardorother
packaging material not containing garbage or food
wastes need not be stored in covered containers.
b. Garbageorrefusestoragerooms,ifused,shallbe
keptclean,andshallbeinsect-proofandrodent-
proof.
c. Outsidestorageareasorenclosuresshallbelarge
enoughtostorethegarbageandrefusecontainers
andshallbekeptclean.Garbageandrefuse
52
containerslocatedoutside,excludingdumpstersand
greasecontainers,shallbestoredonarackoron
concreteorasphaltthatiskeptcleanandmaintained
in good repair.
3. Disposal.
a. Garbageandrefuseshallbedisposedofoften
enoughtopreventthedevelopmentofodorandthe
attraction of insects and rodents.
b. Wheregarbageorrefuseisburnedonthepremises,
itshallbedoneinsuchamannerthatdoesnot
create a nuisance. Areas around incineration
facilitiesshallbekeptclean.
4. Returnables and recyclables.
Storage areas, enclosures, and containers for returnables
andrecyclablesshallbecleanandmaintainedingood
repair.
G. Insect and Rodent Control.
1. General.
Thepresenceofrodents,ies,cockroaches,andother
insectsonthepremisesshallbeeffectivelycontrolled.
Thepremisesshallbekeptinsuchconditionasto
preventtheharborageorfeedingofinsectsorrodents.
2. Openings.
Openingstotheoutsideshallbeeffectivelyprotected
againsttheentranceofrodents.Outsideopeningsshall
beprotectedagainsttheentranceofinsectsbytight-
tting,self-closingdoors,closedwindows,screening,
53
effectiveaircurtains,orothermeans.Drive-thru
windowsandotherexteriorservicewindowsshallbe
equippedwithapprovedyfans,self-closingdevices,
or free falling windows or screens. Screens for
windows,doors,skylights,transoms,intakeandexhaust
airducts,andotheropeningsshallbetight-ttingand
freeofbreaks,andscreeningmaterialshallnotbeless
than16meshtotheinch.
3. Application of insecticides and rodenticides.
Insecticidesandrodenticidesshallnotbeusedinaway
thatcontaminatesfood,equipment,orutensils;orin
awaythatconstitutesahazardtoemployeesorother
persons;orinawayotherthaninfullcompliancewith
themanufacturer’slabeling.(SeeAppendixIV-Pest
Control.)
4. Insect attracting devices.
Insectattractingdevicesshallbeinstalledinaway
thatpreventscontaminationoffoodandfood-contact
surfaces.(SeeAppendixIV-PestControl.)
54
CHAPTER VII - CONSTRUCTION AND
MAINTENANCE OF PHYSICAL FACILITIES
A. Maintenance.
Floors, walls, and ceilings, including doors, windows,
skylights,screens,andsimilarclosures,shallbemaintained
in good repair.
B. Floors.
1. Floor construction.
Floorsandoorcoveringsofallfoodpreparation,
foodstorage,equipment-washing,andutensil-washing
areas,andtheoorsofallwalk-inrefrigerationunits,
storage rooms, dressing rooms, locker rooms, toilet
rooms,vestibules,andgarbagestorageroomsshallbe
constructedofasmooth,nonabsorbent,anddurable
material.Nothinginthissectionshallprohibittheuse
ofanti-slipoorcoveringsinareaswherenecessaryfor
safety reasons.
2. Floor carpeting.
Carpetingshallbeproperlyinstalled,easilycleanable,
andmaintainedingoodrepair.Carpetingisprohibited
infoodpreparation,equipment-washing,andutensil-
washingareas,foodstorageareas,andtoiletroomareas
whereurinalsortoiletxturesarelocated.
3. Floor drains.
Properlyinstalled,trappedoordrainsshallbe
providedinoorsthatarewater-ushedforcleaning,
orthatreceivedischargesofwaterorotheruidwaste
fromequipment,orinareaswherepressurespray
55
methodsforcleaningequipmentareused.Suchoors
shallbeconstructedonlyofsealedconcrete,terrazzo,
ceramictile,orsimilarmaterialsandshallbegradedto
drain.
4. Mats and duckboards.
Matsandduckboardsshallbedesignedtoberemovable
and easily cleanable.
5. Floor junctures.
Alljuncturesbetweenoorsandwallsshallbesealed.
Sealedconcrete,terrazzo,ceramictile,orsimilar
ooringmaterialsshallhavejuncturescovedandsealed
ifwater-ushed.
6. Utility line installation.
Exposedutilityservicelinesandpipesshallbeinstalled
inawaythatdoesnotobstructorpreventcleaningof
theoor.Installationofexposedhorizontalutilitylines
andpipesontheoorisprohibited.
C. Walls and Ceilings.
1. Construction.
a. Thewallsoffoodpreparationareas,walk-in
refrigerationunits,equipment-washingandutensil-
washingareas,toiletrooms,handwashingareas,
andgarbagestorageroomsshallhavesmooth,
nonabsorbent,easilycleanablesurfacesandshallbe
washableuptoatleastthehighestlevelreachedby
splashorspray.Concreteblocksorothermasonry
productsusedforwallconstructionintheseareas
shallbetrowelled,skimcoated,orreceivesufcient
56
coatsoffullstrengthblockllertorenderasmooth
surfacepriortotheapplicationofawashable
paint.Wallsofroomsusedforthestorageoffood,
single-service and single-use articles, utensils,
andequipmentshallbesealedorpainted;except
that,roomsusedonlyforthestorageofunopened
packagesorcontainersshallbeexemptfromthis
requirement.
b. Theceilingsoffoodpreparationareas,walk-in
refrigerationunits,equipment-washingandutensil-
washingareasshallbesmooth,nonabsorbent,
andeasilycleanable;exceptthat,thisrequirement
does not apply to suspended, lay-in ceiling panels,
providedtheyarekeptcleanandmaintainedingood
repair. Ceilings of food storage rooms, toilet rooms,
dressingrooms,andbarareasnotinstalledwith
suspended,lay-inceilingpanelsshallbesealedor
painted.Roomsusedforthestorageofunopened
packagesorcontainersshallbeexemptfromthis
requirement.
2. Exposedconstruction.
Studs,joists,andraftersshallnotbeexposedinwalk-in
refrigeration units, food preparation areas, equipment-
washingandutensil-washingareas,toiletrooms,and
vestibules.Ifexposedinotherroomsorareas,they
shallbenishedtoprovideaneasilycleanablesurface.
3. Utility line installation.
Exposedutilityservicelinesandpipesshallbeinstalled
inawaythatdoesnotobstructorpreventcleaningof
thewallsandceilings.Utilityservicelinesandpipes
shallnotbeunnecessarilyexposedonwallsorceilings
in walk-in refrig eration units, food preparation areas,
57
equipment-washingandutensil-washingareas,toilet
rooms, and vestibules.
4. Attachments.
Lightxtures,ventcovers,wall-mountedfans,
decorativematerials,andsimilarequipmentattachedto
wallsandceilingsshallbeeasilycleanableandshallbe
maintained in good repair.
5. Covering material installation.
Wallandceilingcoveringmaterialsshallbeattached
and sealed to be easily cleanable.
D. Cleaning Physical Facilities.
1. General.
Floors,mats,duckboards,walls,ceilings,attached
equipment,anddecorativematerialsshallbekeptclean.
Cleaningofoorsandwallsshallbedoneduring
periodswhentheleastamountoffoodisexposedto
avoidcontamination.Thisrequirementdoesnotapply
tocleaningthatisnecessaryduetoaspillorother
accident.Cleaningmethodsshallnotcontaminatefood
or food-contact surfaces.
2. Service sink.
At least one service sink or curbed cleaning facility
equippedwithhotandcoldwatershallbeconveniently
locatedandusedforthedisposalofmopwateror
similarliquidwastes.Thisfacilitymayalsobeusedfor
thecleaningofgarbageandrefusecontainers.Theuse
oflavatories,equipment-washingandutensil-washing
sinks,orfoodpreparationsinksforthispurposeis
prohibited.
58
E. Lighting.
1. Atleast20foot-candlesoflightshallberequiredonall
working surfaces in food preparation areas, equipment-
washingandutensil-washingareas,handwashingareas,
and in toilet rooms.
2. Atleast10foot-candlesoflightatadistanceof30
inchesfromtheoorshallberequiredinwalk-in
refrigeration units, dry food storage areas, and in all
otherareas.Thisshallalsoincludediningareasduring
cleaning operations.
3. Bulbslocatedoverorwithinfoodstorageareas,food
preparation areas, food display areas, food service
areas, equipment and utensil cleaning areas, equipment
andutensilstorageareas,andfoodequipmentshall
beshielded,coatedorotherwiseshatter-resistant.
Shielded,coated,orotherwiseshatter-resistantbulbs
need not be used in areas used only for storing food
inunopenedpackages,providedthatthepackages
willnotbeaffectedbybrokenglassfallingontothem
and are capable of being cleaned of all debris prior to
beingopened.Aninfraredorotherheatlampshallbe
protectedagainstbreakagebyashieldsurroundingand
extendingbeyondthebulbsothatonlythefaceofthe
bulbisexposed.
F. Ventilation.
Allroomsshallbeadequatelyventilated,andventilation
facilitiesshallbemaintainedandoperatedsothatall
areasarekeptreasonablyfreeofgrease,excessive
heat,steam,condensation,vapors,smoke,andfumes.
Effectiveairrecoveryshallbeprovidedasnecessary.
Ventilationsystemsshalldischargeinsuchmannerasnot
tocreateanuisance.Intakeandexhaustairductsshallbe
maintainedtopreventtheentranceofdust,dirt,andother
59
contaminatingmaterials.(SeeAppendixI-Equipment
ExhaustSystemsDesignAndInstallation.)
G. Dressing Rooms and Locker Areas.
1. Dressing rooms and areas.
Ifemployeesroutinelychangeclotheswithinthe
establishment,roomsorareasshallbedesignatedand
usedforthatpurposeandshallbekeptclean.These
designatedroomsorareasshallnotbeusedforfood
preparation, food service and storage, or for equipment-
washing,utensil-washing,orstorage.
2. Locker areas.
Lockersorothersuitablefacilitiesforthestorage
ofpersonalitemsshallbeprovidedandlocatedina
designatedroomorareawherecontaminationoffood,
equipment, utensils, linens, and single-service and
single-use articles cannot occur.
H. PoisonousorToxicMaterials.
1. Materials permitted.
Onlythosepoisonousortoxicmaterialsthatare
requiredforoperationandmaintenanceshallbeallowed
inaretailfoodestablishment.Thisrequirementdoes
notapplytopackagedpoisonousortoxicmaterialsand
medicinesthatareofferedforretailsale.
2. Labeling.
Containersofpoisonousortoxicmaterialsshallbe
prominently and distinctly marked or labeled for easy
denticationofcontents.
60
3. Storage.
Poisonousortoxicmaterialsshallbestoredsothat
theyshallnotcontaminatefood,equipment,utensils,
linens,andsingle-serviceandsingle-usearticles.These
materialsshallbestoredby:
a. Separatingthepoisonousortoxicmaterialsby
spacingorpartitioning;and
b. Locatingthepoisonousortoxicmaterialsinan
areathatisnotabovefood,equipment,utensils,
linens, and single-service and single-use articles.
Thisparagraphdoesnotapplytoequipmentand
utensilcleanersandsanitizersthatarestoredin
warewashingareasforavailabilityandconvenience
ifthematerialsarestoredtopreventcontamination
of food, equipment, utensils, linens, and single-
service and single-use articles.
4. Retail sale.
Poisonousortoxicmaterialsstoredordisplayedfor
retailsaleshallnotbestoredabovefood,single-service
articles,orsingle-usearticles,andshallbeseparated
fromtheseitemsbyspacingorpartitioning.
5. Use.
a. Bactericides,cleaningcompounds,orother
compounds intended for use on food-contact
surfacesshallnotbeusedinaconcentrationthat
leavesatoxicresidueonsuchsurfacesorthat
constitutesahazardtoemployeesorotherpersons.
b. Poisonousandtoxicmaterialsshallnotbeusedin
awaythatcontaminatesfood,equipment,utensils,
61
linens, and single-service and single-use articles,
orinawaythatconstitutesahazardtoemployees
orotherpersons,orinawayotherthaninfull
compliancewiththemanufacturer’slabeling.
6. Containers.
A container previously used to store poisonous or
toxicmaterialsmaynotbeusedtostore,transport,or
dispense food.
7. First-aid supplies and personal medications.
First-aidsuppliesandpersonalmedicationsshallbe
storedinawaythatpreventsthemfromcontaminating
food and food-contact surfaces.
I. Premises.
1. General.
a. Retailfoodestablishmentsandallpartsof
propertyusedinconnectionwiththeiroperations
shallbekeptfreeoflitterandequipmentthatis
nonfunctional.
b. Thewalkinganddrivingsurfacesofallexterior
areasofretailfoodestablishmentsshallbe
maintained in a nuisance-free manner.
c. Thetrafcofunnecessarypersonsthroughthe
foodpreparation,equipment-washing,andutensil-
washingareasisprohibited.
d. Controlledvisitsandtoursmaybeauthorizedbythe
personincharge.
62
2. Living areas.
Nooperationofaretailfoodestablishmentshallbe
conducted in any room used as living or sleeping
quarters.Theseoperationsshallbeseparatedfromany
living or sleeping quarters by complete partitioning and
solid, self-closing doors.
3. Linens and clothes storage.
a. Cleanclothesandlinensshallbestoredinaclean
place and protected from contamination until used.
b. Soiledclothesandlinensshallbestoredinnon-
absorbentcontainersorwashablelaundrybagsuntil
removed for laundering.
4. Cleaning equipment storage.
Maintenanceandcleaningtoolssuchasbrooms,
mops,vacuumcleaners,andsimilarequipmentshall
bemaintainedandstoredinawaythatdoesnot
contaminate food, equipment, utensils, or linens and
shallbestoredinanorderlymanner.
5. Animals.
Liveanimals,includingbirdsandturtles,shallbe
excludedfromareaswherefoodisstored,prepared,
displayed,orserved,providedthatalocationmaybe
approvedwhere,intheopinionofthehealthauthority,
nocontaminationriskexists.Thisexclusiondoes
notapplytoediblesh,crustacea,shellsh,ortosh
in aquariums. Patrol dogs accompanying security
orpoliceofcers,orsupportanimalsaccompanying
personswithadisability,shallbepermittedindining
areas.
63
CHAPTER VIII - BARBECUE PIT AND
PIT-COOKING ROOM CONSTRUCTION
A. Room Construction.
Pit-cookingroomsbuiltaccordingtotheseminimum
constructionrequirementsshallberestrictedtobarbecue
cooking equipment and barbecue cooking activities only.
Noadditionalfoodpreparationorprocessingactivitiesshall
bepermittedintheseroomsunlessthereisfullcompliance
withallconstructionrequirementspertainingtofood
preparationrooms.Remainingareasoftheestablishment
shallcomplywithallapplicablerequirementsofthis
regulation.
1. Pit-cookingroomsshallbeconvenientlylocatedto
thefoodserviceestablishmentwhennotphysically
attached.Approvedcoveredcontainersshallbe
used to protect meats conveyed to and from a
remote pit-cooking room.
2. Allsidesandceilingofthepitroomshallbe
completely enclosed. Screening may be used above
wainscotheight(4to5feet)onwallsandmust
beatleast16mesh.Alloutsideopeningsshallbe
protectedagainstinsectsbytight-tting,self-closing
doors, closed windows, screening, approved air
curtains,orothermeans.Canvasapsorother
effective devices may be required to protect against
blowing contamination.
3. Floorsofpit-cookingrooms,excludingpitoors,
shallbeconstructedofsmooth,durablematerials
suchassealedconcrete,quarrytile,vinyloor
covering,orotherapprovedmaterialwhichshall
be maintained in good repair. Floors approved
forwaterushing,suchasquarrytileorsealed
64
concrete,mustbegradedtooordrains,andmust
havejuncturesbetweenwallsandoorssealed.
4. Interiorwallsshallhavesmooth,easilycleanable,
andwashablesurfacestoatleastwainscotheight.
If screening is used above wainscot, studs and
otherexposedbracingshallbesealedorpainted.
Concreteblocksorothermasonryproductsusedfor
wallconstructionshallbetrowelled,skim-coated,or
receivesufcientcoatsoffullstrengthblockllerto
renderasmoothsurfacepriortotheapplicationofa
washablepaint.
5. Ceilingsshallbenishedtoprovideasmooth,
nonabsor bent, and easily cleanable surface. Trusses
andraftersshallnotbeexposed.Ceilingjoistsshall
be properly sealed.
B. Pit Construction.
1. Pitoorsmayconsistofasolidbaseofcompacted
claywithatoplayerofcleansandtoabsorbgrease
drippings. Sand must be replaced as necessary
to maintain a safe and sanitary condition. Pit
oorsmayalsobeconstructedofconcrete,re
brick,orothermaterialwhichcanbecleanedand
maintained.
2. Pitwalls(exteriorsidesonly)shallbesmooth,
easilycleanable,andwashable.Concreteblocks
orothermasonryproductsusedforpitconstruction
mustbetrowelled,skimcoated,orreceivesufcient
coatsoffullstrengthblockllerappliedtothe
exteriorwallpriortotheapplicationofawashable
paint.
65
3. Pitgrills,grates,andothersupportsshallbecon-
structedofsmooth,easilycleanable,nonabsorbent,
andnon-toxicmaterialandshallbeinsectionsthat
areeasilyremovableforcleaning.Expandedmetal
and cast iron grating are recommended materials
whichcanbecleanedandmaintained.Hogwire,
chickenwire,hardwarecloth,andsimilarmaterials
are permitted for single-use only and must be
discardedaftereachcookingperiod.
4. Pitcoversshallbesingle-useorshallbeconstructed
ofasmooth,easilycleanable,nonabsorbent,and
non-toxicmaterial.
C. Ventilation.
Pit-cookingroomsshallbeventilatedandkeptreasonably
freeofexcessiveheat,vapors,smoke,andfumesby
ventilatingthepititselforbyventilatingtheroom.Pit
ventilationcanbeachievedbyachimneyorductusing
dampers,pitdoors,orotherdevicestocontrolairow.
Pit-cookingroomsmaybeventilatedbyacathedralceiling
withscreenedroof-ridgevents,mechanicalexhaustfans,or
othereffectivemethodswhenpitsarenotdirectlyventedto
theoutside.
D. Lavatories.
Ahandwashinglavatorysuppliedwithhotandcoldwater,
mixingfaucet,soap,andsanitarytowelsshallbeprovided
inthepitroom.
E. Lighting.
Atleast20foot-candlesoflightshallbeprovidedonall
workingsurfacesincludingthehandwashinglavatory.
66
CHAPTER IX - OUTDOOR COOKING AND
SERVING OF FOOD
Thefollowingrequirements,togetherwithallotherapplicable
provisionsofthisRegulation,shallapplytooutdoorcooking
andservingoffood:
A. Thepermanentretailfoodestablishmentmustpossessa
valid permit.
B. Theestablishmentmustbeadequatelyequippedand
capableofcookingandservingfoodontheoutsideina
safeandsanitarymanner.Inordertocook/serveonthe
outside,thefoodserviceestablishmentmustbecapable
ofperformingsimilartypesofcooking/servinginsidethe
establishment.Outdoorcooking/servingoffoodshall
notexceedthevolumeoffoodproductioninsidethe
establishment.
C. Theoutdoorcookingsiteselectedshallbeintheimmediate
vicinityofandconvenienttothepermittedfacility,andthe
methodofcooking/servingoffoodshallbeapprovedbythe
healthauthority.
D. Theservingofdisplayedfoodmustbecompletedwithin
twohoursforanysinglefunctionoractivity.Thecooking/
servingoffoodwithoutdisplayshallnotberestrictedto
time limitation.
E. Onlythecooking/servingoffoodwillbeallowedoutside.
Allfoodpreparation(i.e.,breading,chopping,mixing,etc.)
mustbeaccomplishedwithinthepermittedestablishment.
F. All utensils/equipment used in outdoor cooking/serving of
foodmustbereturnedtothepermittedestablishmentfor
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propercleaning;however,in-placecleaningmaybe
allowed for grills, steamers, and similar equipment.
Sufcientquantitiesofutensilsshallbeprovidedtoconduct
theactivity.
G. Cookingequipmentshallbeprovidedwithdurableand
cleanable lids or covers. Covers or lids may be removed
only for monitoring, stirring, or adding additional
ingredients.
H. Food must be protected from contamination during trans-
portation and storage by covered containers, wrapping, or
otheracceptablemethods.
I. Counter-protectordevicesshallnotberequiredonfood
displays.Foodshallbekeptcoveredexceptduringtimes
of continuous serving. Leftover portions of displayed food
shallbediscarded.
J. Potentiallyhazardouscoldfoodmustbeheldat45°F.
(7.2°C.)orbelowandpotentiallyhazardoushotfoodmust
beheldat130°F.(54°C.)orabove.Thesetemperatures
must be maintained during storage, transportation, display,
andservice.Aproductthermometershallbeprovidedand
usedtoassuretheattainmentandmaintenanceofproper
internalcookingandholdingtemperaturesofallpotentially
hazardousfood.
K. Anapprovedhandwashinglavatoryshallbelocatedinthe
immediate outdoor cooking/serving area or suitable utensils
mustbeprovidedandusedsothatthereisnohandcontact
withfood.Anapprovedhandwashinglavatoryshallbe
providedatoutdoorcookingsitesthatoperateonaroutine
basis.
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CHAPTER X - MOBILE FOOD UNITS
A. Mobile Food Service.
1. General.
Amobilefoodunitshallcomplywithallprovisionsof
thisregulationwhichareapplicabletoitsoperation,
providedthatthehealthauthoritymayimpose
additionalrequirementswhenneededtoassurethe
serviceofsafefood,mayprohibitthesaleofcertain
potentiallyhazardousfood,andmaymodifyspecic
requirementsforphysicalfacilitieswhen,intheopinion
ofthehealthauthority,nohealthhazardwillresult.
2. Mobile operations.
Mobilefoodunitspreparingfoodshallhavepreparation
anddisplayareascompletelyenclosedwithasolid
material,anddoorsshallbekeptclosedwhennotin
use.Theseunitsshallbeprovidedwithahandwashing
lavatoryequippedwithhotandcoldwaterunder
pressure, soap and disposable towels, an approved
wastewatertank,andmaypreparesuchfoodsashot
dogs,corndogs,pizza,softicecream,andothersimilar
foodsapprovedbythehealthauthority.
3. Single-service articles.
Mobilefoodunitsshallprovideonlysingle-service
articlesforusebytheconsumer.
4. Water system.
Amobilefoodunitrequiringawatersystemshall
haveapotablewatersystem,underpressure,froman
approvedwatersupplysystem.Thesystemshallbe
ofsufcientcapacitytofurnishhotandcoldwaterfor
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handwashingaswellasforanyfoodpreparation,
equipmentandutensilcleaning,andsanitizingwhen
theseoperationsareconductedwithinmobilefood
units.Thewaterinletshallbelocatedsothatitwillnot
becontaminatedbywastedischarge,oil,orgrease,and
itshallbekeptcappedunlessbeinglled.Watersupply
hosesshallbeclearlyidentied,keptclean,andused
fornootherpurpose.
5. Waste retention.
Liquidwastefromamobilefoodunitshallbestoredin
apermanentlyinstalledretentiontankthatisofatleast
15percentlargercapacitythanthewatersupplytank.
Thewasteconnectionshallbelocatedlowerthanthe
waterinletconnectiontoprecludecontaminationofthe
potable water system.
B. Base of Operation.
1. Apermittedbaseofoperationshallbeprovidedfor
mobilefoodunitsandshallbeconstructedandoperated
incompliancewiththerequirementsofthisregulation.
2. Mobilefoodunitsshalloperatefromapermitted
baseofoperationandshallreturnatleastdailyto
suchlocationforallsuppliesandforallcleaningand
servicing operations.
C. Servicing Area and Operations.
1. Servicing Area.
a. Amobilefoodunitservicingareashallbeprovided
andshallincludeatleastoverheadprotectionfor
any supplying, cleaning, or servicing operation.
Thisservicingareawillnotberequiredwhereonly
packagedfoodisplacedonthemobilefoodunit.
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b. Thesurfaceoftheservicingareashallbe
constructedofasmoothmaterial,suchasconcrete
orasphalt,andshallbemaintainedingoodrepair,
kept clean, and be properly drained.
c. Theconstructionofwallsandceilingsinthe
servicingareaisexemptfromtheprovisionsofthis
regulation.
2. Servicing operations.
a. Approvedpotablewatercontainersshallbe
installed,stored,andhandledinamanner
thatprotectsthewaterandequipmentfrom
contamination.
b. Themobilefoodunitliquidwasteretentiontank
shallbethoroughlyushedanddrainedduringthe
servicingoperation,andshallbedischargedintoa
sanitary sewerage disposal system.
71
CHAPTER XI - TEMPORARY FOOD SERVICE
A. Atemporaryfoodserviceestablishmentmaybepermitted
to operate at a fair, carnival, circus, special promotion,
orsimilareventforaperiodoftimenottoexceed14
consecutivedays.Theseestablishmentsshallcomply
withallapplicablesectionsofthisregulation,exceptas
outlinedinthischapter.Thehealthauthoritymayaugment
suchrequirementswhenneededtoassuretheserviceof
safefood,mayprohibitthesaleofcertainpotentially
hazardousfood,andmaymodifyspecicrequirementsfor
physicalfacilitieswhen,intheiropinion,nohealthhazard
willresult.Thoseestablishmentsengaginginonlythe
dispensingofnonpotentiallyhazardousbeveragesornon-
potentiallyhazardousprepackagedfoodareexemptfrom
thisregulation.
B. Floorsshallbeconstructedofconcrete,asphalt,tightwood,
orothersimilarcleanablematerialandshallbekeptclean
and in good repair.
C. Wallsofthefoodpreparationroomshallbeconstructedof
asolid,easilycleanablematerialuptotheservingcounter.
Theupperportion(servingcounterheighttoceiling)shall
beenclosedusingeitherasolidmaterialorscreenwireof
atleast16mesh.Wherescreenwireisused,additional
protection may be required to prevent contamination.
Studsandjoistsmaybeexposed,providedtheyaresealed.
Wherecottoncandy,candyapples,popcorn,beverages,and
similar food are prepared in an approved, enclosed room
ormachine,andarewrappedorpackagedfordisplay,the
service area will not be required to be screened or enclosed.
D. Counter-serviceopeningsshallbeequippedwithapproved
yfans,self-closingwindows,orfree-fallingwindowsor
screens.Wherefansareused,thesizeoftheopeningsshall
belimitedsothatthefanseffectivelypreventtheentrance
ofyinginsects.
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E. Iceshallbeobtainedfromanapprovedsourceinclosed
single-service bags or approved covered containers
andshallbeprotectedfromcontamination.Styrofoam
containersareprohibited.
F. Iceandbeveragesmaybedispensedintheserviceareaif
protectedfromcontamination.Thisareamustbesheltered
but is not required to be screened or enclosed.
G. Homemade cakes and pies may be offered for sale only
iftheyarenonpotentiallyhazardous.Slicingofpiesand
cakesshallbeconductedinthefoodpreparationareaonly.
H. Adequatefacilitiesshallbeprovidedforwashingfresh
fruitsandvegetables.Graded,polishedapplesshallnot
requirefurtherwashingpriortopreparation.
I. Sinksusedforwashing,rinsing,andsanitizingof
equipmentandutensilsshallbeequippedwithhotandcold
running water under pressure.
J. Dependinguponthesizeandnumberofequipmentand
utensilstobewashed,rinsed,andsanitized,atleasta
one-compartmentsinkorotherapprovedmethodshallbe
provided,exceptinthoseestablishmentsengagedonlyin
thedispensingofprepackagedfood.Sinkcompartment
requirementsareasfollows:
1. One-compartmentsink-establishmentswhereonly
spatulas,tongs,forks,orsimilardevicesareused;or
2. Two-compartmentsink-establishmentsusingspatulas,
tongs, forks, insert pans, and limited food storage
containers;or
3. Three-compartmentsink-establishmentsengagedin
thepreparation,storage,display,orserviceof
73
potentiallyhazardousfoodthatinvolvesanassortment
ofstockpots,roasters,andothermulti-useutensils.
K. Equipmentshallbeinstalledinamannerthatallowsittobe
maintained in a sanitary condition.
L. Mechanicalventilationofcookingequipmentisnot
required.
M.Watersupplyhosesshallbeclearlyidentied,keptclean,
andusedfornootherpurpose.
N. Alltemporaryestablishmentsshallhaveahandwashing
lavatory,equippedwithhotandcoldwaterunderpressure
throughamixingvalveorcombinationfaucet,whichis
locatedinthefoodpreparationroom.Allhandwashing
facilitiesshallbeprovidedwithsoapandsanitarytowels.
O. Waterheatersshallbeprovidedinfacilitieswhichprepare
andservepotentiallyhazardousfood.Otherwaterheating
devicesmaybeusedwherenonpotentiallyhazardousfood
is prepared and served.
P. Liquidwastewhichisnotdirectlydischargedintoan
approvedsewagesystemshallbekeptinaclosedcontainer
anddischargedintoanapprovedsewagedisposalsystem.
Q. Toilet and service sink facilities are not required in a
temporaryfoodserviceestablishment.
74
CHAPTER XII - SPECIAL EVENTS
A. Food preparation and service may be permitted for a period
oftimenottoexceedthreeconsecutivedaysatcommunity
celebrations, festivals, special promotions, or similar
events.Foodpreparationandserviceunitsshallcomply
withallapplicablesectionsofthisregulationexceptas
outlinedinthischapter.Thehealthauthoritymayaugment
suchrequirementswhenneededtoassuretheserviceof
safefood,mayprohibitthesaleofcertainpotentially
hazardousfood,andmaymodifyspecicrequirements
forphysicalfacilitieswhenintheopinionofthehealth
authoritynohealthhazardwillresult.Establishments
engagedonlyinthedispensingofnonpotentiallyhazardous
beveragesornonpotentiallyhazardousprepackagedfood
areexemptfromthisregulation.
B. All food including ice and water must be obtained from
sourcesapprovedorconsideredsatisfactorybythehealth
authority.
C. Walls,oors,ceilings,screening,orotherstructural
requirements to control insects and blowing contamination
maybewaivedormodiedonlywhenadequatemeasures
for food protection are provided.
D. Anapprovedprobethermometershallberequiredifthe
menuincludespotentiallyhazardousfood.
E. All food items must be protected from contamination
during storage, cooking, display, and service.
F. All food must arrive ready to be served or ready to
becooked,andwhencooked,mustrequireminimal
preparationtobeserved,unlessthefoodserviceactivityis
conducted in an approved, enclosed facility.
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G. Equipmentshallbeinstalledinamannerthatallowsittobe
maintained in a sanitary condition.
H. Utensilsandsingle-servicearticlesshallbeclean,protected
duringstorage,andinsufcientquantitiestoconductthe
activity.
I. Mechanicalventilationofcookingequipmentisnot
required.
J. Watersupplyhosesshallbeclearlyidentied,keptclean,
andusedfornootherpurpose.
K. Adequatemethodsmustbetakentoensurecleanhands.
Whenahandwashinglavatoryisnotavailable,acontainer
ofwaterwithaspigot,soap,anddisposabletowelsshall
beprovided.Useofdisposablefood-handlinggloves,
moist-typesingle-servicetowels,andhandsanitizersis
encouragedinadditiontohandwashing.
L. Hot water requirements are waived from special events.
M.Liquidwastewhichisnotdirectlydischargedintoan
approvedsewagesystemshallbekeptinaclosedcontainer
anddischargedintoanapprovedsewagedisposalsystem.
N. Usedcookingoilshallbedisposedofinanapproved
manner.
O. Toilet and service sink facilities are not required in a food
service unit at a special event.
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CHAPTER XIII - TRANSPORTATION OF MEAT
AND MEAT PRODUCTS
A. General.
Meatandmeatproductsshallbeprotectedfrom
contamination by use of packaging or covered containers
whilebeingtransported.Allfoodbeingtransported
shallmeettherequirementsofthisregulationrelatingto
approved source, food protection, and food storage.
B. Vehicles.
Allmeatandmeatproductsshallbetransportedinvehicles
soconstructedastoprotectthemeatandmeatproducts
fromcontamination.Thestorageportionofeachvehicle
shallbewashedandcleanedasoftenasnecessaryto
prevent contamination.
C. Refrigeration.
Allfreshmeatandmeatproductsshallbetransportedsoas
tomaintainatemperatureof45°F.(7.2°C.)orbelowduring
thetransportationperiod.Vehiclesneednotberefrigerated
ifmeatandmeatproductsreachtheirdestinationat45°F.
(7.2°C.)orbelow.
D. Contamination.
Meatandmeatproductsshallbeprotectedfrom
contaminationwhentransportedwithotherproducts.Meat
andmeatproductsshallnotbeleftbydeliverypersonnel
wherecontaminationmayoccur.
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E. Clothing.
Meatandmeatproductsshallbedeliveredbypersonswith
cleanhandsandwearingcleanclothing.
F. Mobile Meat and Seafood Sales.
Themobilesaleofprepackagedfrozenmeat,sh,and
seafood,orfreshunprocessedshandseafoodotherthan
shrimp,shallbeevaluatedundersectionsofthisregulation
concerning food supplies, food protection, food storage,
andsanitarycontrolofliquidwaste.Theseprepackaged
productsshallbeprocessedandpackagedinanapproved
facilityandshallbesoldbythepackageorcase.
78
CHAPTER XIV - COMPLIANCE PROCEDURES
A. Permits.
Nopersonshalloperatearetailfoodestablishmentwho
doesnothaveapermitissuedbythehealthauthority.
Onlyapersonwhocomplieswiththerequirementsof
thisregulationshallbeentitledtoreceiveorretainsuch
apermit.Apermitshallbepostedineveryretailfood
establishmentataplacedesignatedorapprovedbythe
healthauthority.
B. Issuance of Permit.
1. Any person desiring to operate a retail food
establishmentshallmakewrittenapplicationfora 
permitonformsprovidedbythehealthauthority.Such
applicationshallincludethenameandaddressofeach
applicant,thelocationandtypeoftheproposedretail
foodestablishment,andthesignatureofeachapplicant.
2. Priortoapprovalofanapplicationforapermit,the
healthauthorityshallinspecttheproposedretailfood
establishmenttodeterminecompliancewiththe
requirementsofthisregulation.
3. Thehealthauthorityshallissueapermittotheownerof
recordiftheinspectionrevealsthattheproposedretail
foodestablishmentcomplieswiththerequirementsof
thisregulation.Permitsarenottransferable.When
achangeofownershipoccurs,thenewownermay
begranteda10-daygraceperiodtocomplywiththe
permitandpermitfeerequirementsofthisregulation,
providedtherearenoexistingconditionsthatconstitute
ahealthhazard.
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4. Whenpermitsfortemporaryfoodservice
establishmentsareissued,permitsshallbeissuedfora
periodoftimenottoexceed14consecutivedays.
5. Whenpermitsforfoodserviceatspecialeventsare
issued,permitsshallbeissuedforaperiodoftimenot
toexceedthreeconsecutivedays.
C. Suspension of Permit.
1. Permitsmaybesuspendedtemporarilybythehealth
authorityforrepeatedviolations,aroutineinspection
score below 70, total number of violations, failure
to pay permit renewal fee, refusal to complete
requiredtrainingortesting,violationofahold
order,orinterferencewiththehealthauthorityinthe
performanceofduty.Priortopermitsuspension,the
healthauthorityshallnotify,inwriting,thepermit
holder,oranemployee,ofthespecicreasonsfor
whichthepermitistobesuspendedandthatthepermit
shallbesuspendedattheendofthe15daysfollowing
serviceofsuchnoticeunlessawrittenrequestfora
hearingisledwiththehealthauthoritybythepermit
holderwithinsuch15-dayperiod.Ifnowrittenrequest
isledwithin15days,thepermitissuspendedand
foodserviceoperationsshallimmediatelycease.Ifthe
hearingupholdsthendingsofthehealthauthority,
thepermitshallbesuspendeduntilthereasonsforthe
suspensionhavebeencorrected.
2. Thehealthauthoritymay,withoutpriornoticeor
hearing,suspendthepermittooperatearetailfood
establishmentwhenitisdeterminedthattheoperation
oftheretailfoodestablishmentconstitutesanimminent
hazardtopublichealth.Followingimmediate
permitsuspension,allfoodserviceoperationsshall
immediatelycease.Thehealthauthorityshallpromptly
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notify,inwriting,thepermitholder,oranemployee,
ofthespecicreasonsforwhichthepermitwas
suspended,andthatanopportunityforahearingwill
beprovidedifawrittenrequestforahearingisled
withthehealthauthoritybythepermitholderwithin
15days.Ifnowrittenrequestforahearingisled
within15days,thesuspensionissustained.During
thehearingprocess,thepermitshallremainsuspended
unlesstheimminenthealthhazardhasbeencorrected.
3. Thesuspensionofpermitsprovidedforinthischapter
shallbeconductedinaccordance,whereapplicable,
withtheSouthCarolinaAdministrativeProcedures
Act, Sections 1-23-310 et seq., 1976 Code of Laws of
SouthCarolinaasamended,andapplicablerulesand
regulations.
D. Closure of Temporary and Special Event Food Service
Establishment.
WhenthehealthauthoritydeterminesthataTemporaryor
SpecialEventFoodServiceEstablishmentisinrepeated
violationofapplicableprovisionsofthisregulation,
thehealthauthoritymayissueawrittenorderdirecting
theestablishmenttostopoperationsuntiltheviolations
identiedarecorrectedandveried.Theperiodof
closureundersuchanordermaynotexceedfourhours.
Iftherepeatedviolationshavenotbeencorrectedinsuch
four-hourperiod,thehealthauthoritymaytakeother
enforcement action as it may deem appropriate.
E. Revocation of Permit.
1. Thepermitmayberevokedafteranopportunityfora
hearinghasbeenprovidedbythehealthauthorityfor
repeatedcriticalviolationsofanyoftherequirements
ofthisregulation,orforinterferencewiththehealth
authorityintheperformanceofduty.
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2. Apermitmayberevokedwhenthreeconsecutive
routineinspectionshavearatingscoreofbelow70.
Onthesecondroutineinspection,thehealthauthority
shallbeaccompaniedbyasupervisorforvericationof
violations.Whenthesecondroutineinspectionresults
inascorebelow70,thehealthauthoritywillnoteon
theinspectionreportthatifthenextroutineinspection
scoreislessthan70,actionwillbeinitiatedtorevoke
thepermit.Inaddition,thehealthauthorityshallnotify
thepermitholder,byletter,ofthestatedintentions.
Onthethirdroutineinspection,thehealthauthority
shallbeaccompaniedbyarepresentativeofthe
DivisionofFoodProtection.Ifthethirdconsecutive
routineinspectionresultsinascorebelow70,the
healthauthorityshallissueagradeCandnoteonthe
inspectionreportthatrevocationshallbeinitiated.
3. Notwithstandinganyotherprovisionsofthisregulation,
thepermitshallberevokedifthehealthauthorityis
threatenedwithbodilyharmorphysicalinterferencein
theperformanceofinspectionalduties.
4. Priortorevocation,thehealthauthorityshallnotify,
inwriting,thepermitholder,oranemployee,ofthe
specicreasonsforwhichthepermitistoberevoked
andthatthepermitshallberevokedattheendofthe15
daysfollowingserviceofsuchnoticeunlessawritten
requestforahearingisledwiththehealthauthorityby
thepermitholderwithinsuch15-dayperiod.
5. Whenapermithasbeenrevoked,theholderofthe
revoked permit may make written application for a new
permit;howeverthehealthauthoritymaydenyanew
permitbaseduponpasthistory.
6. Therevocationofapermitprovidedforinthischapter
shallbeconductedinaccordancewiththeSouth
Carolina Administrative Procedures Act.
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F. Service of Notices.
Anoticeprovidedforinthisregulationisproperlyserved;
whenitisdeliveredtothepermitholder,oranemployee;or
whenitissentbyregisteredorcertiedmail,returnreceipt
requested,tothelastknownaddressofthepermitholder;
orwhenitisdeliveredtoanemployeedesignatedtobeor
actuallyinchargeofthefacility.
G. Hearings.
Thehearingsprovidedforinthisregulationshallbe
conductedinaccordancewiththeSouthCarolina
Administrative Procedures Act.
H. Inspection frequency.
Aroutineinspectionofaretailfoodestablishmentshallbe
performedatleastannually.Additionalinspectionsofthe
retailfoodestablishmentshallbeperformedasoftenas
necessaryfortheenforcementofthisregulation.
I. Access.
Representativesofthehealthauthority,afterproper
identication,shallbepermittedtoenteranyretailfood
establishmentatanyreasonabletimeforthepurpose
ofmakinginspectionstodeterminecompliancewith
thisregulation.Therepresentativesshallbepermitted
toexaminetherecordsoftheestablishmenttoobtain
informationpertainingtofoodandsuppliespurchased,
received, or used.
J. Report of Inspections.
Whenaninspectionofaretailfoodestablishmentis
made,theinspectionshallbeconductedthoroughlyand
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completely,andmustaccuratelyreectthesanitary
conditionsatthetimeoftheinspection.Thendingsshall
berecordedontheinspectionreport,anduponcompletion
oftheinspection,theweightedsumoftheitemsinviolation
shallbetotaledandsubtractedfrom100todetermine
thenumericalscore.Acopyofthecompletedinspection
reportformshallbefurnishedtothepermitholder,oran
employee,attheconclusionoftheinspection.
K. Correction of Violations.
Thecompletedinspectionreportformshallspecify
areasonableperiodoftimeforthecorrectionofthe
violationsfound,andcorrectionoftheviolationsshall
beaccomplishedwithinthetimeperiodsspeciedinthe
followingprovisions:
1. Ifanimminenthealthhazardexistssuchas,butnot
limitedto,completelackofrefrigerationorthebackup
ofsewageintotheestablishmentorasdeterminedby
thehealthauthority,thepermitshallbeimmediately
suspendedandtheestablishmentshallimmediately
ceasefoodserviceoperations.Operationsshallnotbe
resumeduntilauthorizedbythehealthauthority.
2. Allviolationsoffourorvepointweighteditems
shallbecorrectedassoonaspossiblebut,inanyevent,
within10daysfollowingtheinspection.Afollow-up
inspectionshallbeconductedtoconrmcorrection.
3. Whentheratingscoreoftheestablishmentisinthe
Grade A or B range, all operational violations of one
ortwopointsshallbecorrectedassoonaspossible.
Vericationofcorrectionwillbemadeatthetimeofthe
nextroutineinspectionorearlierifdeemednecessary
bythehealthauthority.
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4. Whentheratingscoreoftheestablishmentisinthe
GradeCrange(70-77points),alloperationalviolations
ofoneortwopointsshallbecorrectedwithinaperiod
oftimenottoexceed30days.Afollow-upinspection
maybeconductedtoconrmcorrection.
5. Structuralviolationsofoneortwopointsshouldbe
correctedbythenextroutineinspection;however,
additionaltimemaybegrantedwhensuchallowances
presentnoimmediatehealthhazard.
6. Otherthanoccurrenceswhereathirdconsecutive
inspectionisratedbelow70asdescribedinE.2.ofthis
chapter,whentheratingscoreoftheestablishmentis
lessthan70,theestablishmentshallbedowngradedto
agradeC,andactionmaybeinitiatedtosuspendthe
permit.Immediatecorrectiveactiononallidentied
itemsshallbeinitiated,andafollow-upinspectionshall
beconductedwithin72hoursandasoftenasnecessary
toassurecorrection.Iftheestablishmentfailstoscore
70oraboveonthefollow-upinspection,actionto
suspendthepermitmustbeinitiated.
7. Correctionon-the-spot(COS)ofviolationsmaybe
allowedandpointsnotdeletedwhen:
a. Theviolationisrecorded,and
b. Theviolationisnotaconsecutiveviolation,and
c. Correctionoftheitemisdocumentedonthe
inspection form.
L. Grading of Retail Food Establishments.
1. Gradesofestablishmentsshallbeasfollows:
a. GradeA. Anestablishmenthavingaratingscore
of 88-100 points.
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b. GradeB. Anestablishmenthavingaratingscore
of 78-87 points.
c. GradeC. Anestablishmenthavingaratingscore
of 70-77 points.
2. Notwithstandingthegradecriteriaestablished
above,whenaconsecutiveviolationofthesame
itemisdiscovered,thepermitmaybesuspendedor
theestablishmentmaybedowngradedtothenext
lowergrade,orthehealthauthoritymayschedule
appropriatefollow-upinspectionstoconrmcorrection.
Immediatelyfollowingeachinspection,thehealth
authorityshallposttheappropriategradeofthe
establishment,exceptasoutlinedbelow,andshall
furnishacopyofthecompletedinspectionreportto
thepermitholder,oranemployeeoftheestablishment.
Whentheratingscoreoftheestablishmentis78or
above,therearecircumstancesandconditionsunder
whichthegradepostedmaydifferfromthenumerical
scoreoftheinspectionreport:
a. Theestablishmenthasmaintainedanaverage
routineinspectionratingscoreof88withinthepast
12monthsfromthedateoftheinspection.
b. Anotationismadeontheinspectionreportthata
follow-upinspectionwillbemadewithin10days;
c. Atthetimeofthefollow-upinspection,thegrade
appropriatetotheinspectionreportscoreshallbe
posted.
3. Thepermitholderoroperatorofanyestablishment
inwhichthegradehasbeenloweredmayatanytime
requestaninspectionforthepurposeofregradingthe
establishment.Within10daysfollowingreceiptofa
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request,includingasignedstatementthattheconditions
responsiblefortheloweringofthegradehave,inthe
applicant’sopinion,beencorrected,thehealthauthority
shallmakeaninspection,andthereafterasmany
additional inspections as deemed necessary to assure
thattheapplicantiscomplyingwiththehighergrade
requirements,andifthendingsindicatecompliance,
shallawardthehighergrade.
M.ExistingEquipment.
Retailfoodestablishmentsinoperationpriortothe
effectivedateofthisregulation,butwhichdonotfully
complywithalltheconstruction,equipment,andphysical
requirementsofthisregulation,shallbedeemedacceptable
providedtheyarecapableofbeingmaintainedinasanitary
condition.Thisshallnotapplytoequipmentinstalled
orconstructionbegunaftertheeffectivedateofthis
regulation.
N. Training.
Ifanestablishmenthasbeendowngradedontwooccasions
duringa12-monthperiod,orifthepermithasbeen
suspended,themanagershallattendatrainingsession
infoodsanitationconductedbythehealthauthorityor
satisfactorilycompleteanexaminationbasedonthis
regulation.Failuretoadheretothisrequirementshall
bedeemedaviolationofthisregulationandhandledin
accordancewithenforcementprovisionsrelativetopermit
suspension.
O. ExaminationandCondemnationofFood.
Foodmaybeexaminedorsampledbythehealthauthority
asoftenasnecessaryforenforcementofthisregulation.
Thehealthauthoritymay,uponwrittennoticetothepermit
holder,oranemployee,specifyingthereasonstherefor,
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placeaholdorderonanyfoodwhichisbelievedtobe
inviolationofCHAPTERII-FOODofthisregulation.
Thehealthauthorityshalltag,label,orotherwiseidentify
anyfoodsubjecttotheholdorder.Nofoodsubjectto
aholdordershallbeused,served,ormovedfromthe
establishment.Thehealthauthorityshallpermitstorageof
thefoodunderconditionsspeciedintheholdorder,unless
storageisnotpossiblewithoutrisktothepublichealth,
inwhichcaseimmediatedestructionshallbeorderedand
accomplished.Theholdordershallstatethatarequestfor
ahearingmaybeledwithin15daysandthatifnohearing
isrequestedthefoodshallbedestroyed.Ifarequestfor
ahearingisreceived,thehearingshallbeheldwithin15
daysafterreceiptoftherequest.Shouldtheholdorder
beviolated,actionmaybeinitiatedtosuspendthepermit.
Onthebasisofevidenceproducedatthathearing,the
holdordermaybevacatedorthepermitholderorperson
inchargeofthefoodmaybedirectedbywrittenorderto
denatureordestroysuchfoodortobringitintocompliance
withtheprovisionsofthisregulation.Whenlaboratory
analysisisnotpracticaltoestablishthewholesomenessof
food,thehealthauthoritymaycondemn,forbidthesale
of,orcausetoberemovedordestroyed,anyfoodwhichis
determinedunwholesomeoradulterated.
P. Retail Food Establishments Outside Jurisdiction of the
Health Authority.
Foodfromretailfoodestablishmentsoutsidethe
jurisdictionofthehealthauthorityoftheStateofSouth
CarolinamaybesoldwithintheStateofSouthCarolinaif
suchretailfoodestablishmentsconformtotheprovisions
ofthisregulationortosubstantiallyequivalentprovisions.
Todeterminetheextentofcompliancewithsuch
provisions,thehealthauthoritymayacceptreportsfrom
responsibleauthoritiesinotherjurisdictionswheresuch
retailfoodestablishmentsarelocated.
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Q. Submission of Plans.
Whenaretailfoodestablishmentisconstructedor
extensivelyremodeledandwhenanexistingstructureis
convertedtouseasaretailfoodestablishment,properly
preparedplansandspecicationsshouldbesubmittedto
thehealthauthorityforreviewandapproval.Theplans
andspecicationsshouldindicatetheproposedlayout,
arrangement,mechanicalplans,andconstructionmaterials
ofworkareas,andthetypeandmodelofproposedxed
equipmentandfacilities.Thehealthauthorityshall
approvetheplansandspecicationsiftheymeetthe
requirementsofthisregulation.Intheabsenceofplan
approval,issuanceoftheretailfoodestablishmentpermit
shallbedeterminedbycompliancewithallapplicable
requirementsofthisregulation.
R. Permit Fees.
Permitownersmustmeettherequirementsofstatuesor
regulationsrequiringfeesforretailfoodestablishment
permits.Failuretomeetsuchrequirementswillresultin
initialpermitsnotbeingissuedorexistingpermitsbeing
suspended.
S. Enforcement Provisions.
ThisregulationisissuedundertheauthorityofSection
44-1-140,1976CodeofLawsofSouthCarolina,and
subsequentlegislation,andshallbeenforcedbythehealth
authority.
T. Unconstitutionality Clause.
Shouldanychapter,paragraph,sentence,clause,orphrase
ofthisregulationbedeclaredunconstitutionalorinvalid
foranyreason,theremainderofsaidregulationshallnotbe
affectedthereby.
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APPENDIX I - EQUIPMENT EXHAUST
SYSTEMS DESIGN AND
INSTALLATION
A. General.
Exhaustsystemsforfoodserviceequipmentshallbe
designedusingthefollowingcriteria,exceptthatother
engineered systems may be accepted.
B. Hood Size.
1. Canopyhoodsshallhaveaminimumdepthof2feet
(‘)andshallextendatleast6inches(“)beyondany
equipmentbeingventilated,exceptthatnooverhang
willberequiredonsideswhereapronsareinstalled.
Canopyhoodsshallbeinstalledsothatthebottomof
thehoodisbetween6’6”and7’0”abovethenished
oor.
2. Ventilatorhoodsshallextendfromthewallaminimum
of16”,andshallbeinstalledsothatthedistancefrom
thetopoftheequipmenttothebottomoftheventilator
hoodisnomorethan24”.Equipmentplacedundera
ventilatorhoodshallnotextendbeyondthesidesofthe
hoodormorethan36”fromthebackofthehood.
3. Pants-legexhaustsystemsforconveyorcooking
equipmentandwarewashingmachinesshallbesizedto
effectivelyventilatetheequipmentserved.
4. Eyebrowhoodsshalleffectivelyventilatethedoor
openingsoftheequipmentserved.
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C. ExhaustedAir.
Theamountofairexhaustedbytheequipmentexhaust
systemshallbedeterminedusingthefollowingcriteria:
1. Canopy hoods.
a. Standardsquarefootmethod.
Hoodlengthxhoodwidth=squarefeet(ft.²)of
hoodopening.
Ft.²ofhoodopeningxfactorfromTableI=cubic
feetperminute(CFM)ofairexhausted
TABLE I.
Factor
ExposedSides (CFM/ft.²ofhoodopening)
4(centralislandhood) .....................................................125
3(wallhunghood) ...........................................................100
2(cornerhunghood,orttedwithaprons) .......................85
Steamorheatexhaustonly ................................................70
b. Exposedlinearfootmethod.
ExposedlinearfootageofhoodxfactorfromTableII
=CFMofairexhausted
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TABLE II.
Factor
Application (CFMlinearfootofhood)
Lightduty(nogrease,lightgrease) ..................150 to 250 CFM
Medium duty fryers and griddles ......................250 to 350 CFM
Heavyduty(Heavygrease,charbroiler) ...................350+ CFM
c. Squarefeetofcookingsurfacemethod.
Ft.²ofcookingsurfaceofeachpieceofequipment
(lengthxwidth)xtheupdraftvelocityfactorfromtheTableIII
=CFMofexhaustrequiredforeachpieceofequipment
TABLE III.
Application Updraft Velocity Factor
Steam kettles, ranges, conventional
ovens, non-grease producing
equipment ....................................... 50feetperminute(fpm)
fryers/griddles, grease
producing equipment ................................................. 85 fpm
charboilers,highheatand
grease producing equipment .................................... 150 fpm
TotalCFMofairexhausted=thesumofexhaustforall
pieces of equipment.
2. Ventilator and backshelf hoods.
Linearfootageofhoodxventilatorexhaustfactorfrom
TableIV=CFMofairexhausted
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TABLE IV.
Application VentilatorExhaustFactor
LightDuty(non-greaseproducing) .......................... 200 CFM
Mediumduty(lightgreaseproducing) ..................... 275 CFM
Heavyduty(heavygreaseproducing) ...................... 350 CFM
D. Duct Size.
Ductarearequired(inft.²)=Volumeofairexhausted
(CFM)÷Ductvelocity(fpm)
Longhoodswithmultipleductsshallhaveductslocatedno
closerthan6’apartandnofurtherthan12’apart.Ductve-
locityshallbeaminimumof1500fpm.
E. Grease Filter Area Required.
Filterareaneeded(ft²)=Volumeofairexhausted(CFM)÷
Operatingvelocityofthelter(fpm)
Spaceinthehoodlterbanknotcoveredbyltersshallbe
ttedwithsheetmetalblanks.Theoperatingvelocityofl-
tersshallbenolessthan200fpm.
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F. Static Pressure.
Thestaticpressureagainsttheexhaustfan(measuredin
inches)=thesumoftheresistanceofthelters,hooden-
tranceloss,windpressureontheductopening,accelerating
pressure,andtheexhaustductingfromthetablebelow.
TABLE V.
Type of resistance Average amount of resistance
lter .20inches
hoodentranceloss .10inches
windpressure  .15inches
acceleratingpressure .20inches
Duct resistance
Straightduct .0025inchesperlinearfoot
 Angles- 90°  .20incheseach
45°  .10incheseach
30°  .05incheseach
G. Fan Size.
Theexhaustfanshallbesizedtoremovetheamountofair
tobeexhaustedattherequiredstaticpressure.
H. Make-up Air.
Mechanicallyintroducedmake-upairshallbesuppliedas
partoftheexhaustsystemwhentheamountofairtobeex-
haustedexceeds1500CFM.
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94
APPENDIX II - EQUIPMENT
INSTALLATION REQUIREMENTS
A. General.
Foodserviceequipmentshallbeinstalledasfollows:
1. Counter-mounted equipment on 4” legs, sealed to
counter, or portable.
2. Floor-mounted equipment on 6” legs, casters, or sealed
tooor.
3. Equipmentnotoncastersornotportableshallbesealed
tothewalland/oradjoiningequipment,orspacedto
facilitate cleaning.
4. Portable equipment and equipment installed on casters
shallbeinstalledwithexibleutilitylinesand/orquick-
disconnect couplings.
Theabovecriteriashallbeappliedtopermitall
exposedareasofequipmentandadjacentsurfacestobe
accessible for cleaning. If an item of equipment is not
portable,isnotinstalledoncasters,orisnototherwise
easilymoved,itshallbe(1)sealedtoadjoiningsurfaces
withanapprovedsealantormetalashing,or(2)
providedwithsufcientspacebetweenandbehindthe
equipment to allow easy access.
B. Counter and Under-counter Installation.
Foodequipmentwhichisnotreadilymovablebecauseof
size,weight,orrigidutilityconnectionsshallbeinstalled
oncountersortablesasfollows:
1. on4”sanitarylegs;or
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2. sealedtothecounter;or
3. properlyspacedtofacilitatecleaning;or
4. equippedwithanintegralliftlever,pivotingfoot,
polyethylenewearstrip,orasimilardevicewhich
permitseasyaccessunderandaroundtheequipmentfor
cleaning.
Under-counterequipmentnotequippedwithcastersor
sanitaryskidsshallbeinstalledon6”sanitarylegs,sealed
to adjacent surfaces, or properly spaced to facilitate
cleaning.
C. Portable Equipment.
Foodequipmentthatissmallandlightenoughtobeeasily
movedbyonepersonshallbeconsideredportableandshall
beexemptfromtheserequirements.
D. Spacing Requirements for Food Equipment.
1. Providedaccessisavailablefrombothendsofthe
equipmentandtheequipmentlengthis4’orless,the
equipmentshallbespacedatleast6”fromwalls.
2. Providedaccessisavailablefrombothendsofthe
equipmentandtheequipmentlengthisover4’butless
than8’,theequipmentshallbespacedatleast12”from
wallsandotherequipment.
3. Whentheequipmentlengthis8’ormore,the
equipmentshallbespacedatleast18”fromwallsand
otherequipment.
4. Aminimumof6”ofspaceshallbeprovidedbetween
items of equipment to allow access for cleaning.
Additional space may be required for large equipment
when6”isnotadequatetoprovideaccess.
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5. Whenthedistancebetweenthetopofawalk-incooler/
freezerorcanopyhoodandtheceilingis24”orless,an
approvedenclosureshallberequired.
6. Obstructionoftheaccessopeningbetweenand/or
behindequipmentbyachaseorrigidutilityconnection
may require additional spacing.
E. Counter-Protector Devices.
Counter-protectordevicesshallbedesignedandinstalledto
interceptthedirectlinebetweenthecustomer’smouthand
thefoodbaseduponanaverageadultmouthheightof54”
to60”;exceptthatinelementaryschoolswhichofferself-
servicetosmallchildren,counterheightsshallbebetween
27” and 29” to allow effective counter-protector devices.
Whentrayslidesareprovided,counter-protectordevices
may require adjustments to be effective.
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APPENDIX III - HOT WATER SIZING
REQUIREMENTS
Thehotwatersystemshallbesizedtomeetthepeakhotwater
demandforallxturesinaccordancewiththefollowingtable:
TABLE
GALLONS PER HOUR
FIXTURE 140°F.(60°C.)WATER TOTAL
Vegetable Sink .......................................................... 10 ______
1-Compartment Utensil Sink .................................... 20 ______
3-CompartmentUtensilSink(paperservice) ........... 60 ______
3-CompartmentutensilSink(fullservice) ................ 90 ______
Pre-rinse Sink ............................................................ 45 ______
3-Compartment Bar Sink .......................................... 30 ______
*Lavatory..(handsink) .............................................. 05 ______
ServiceSink..(mopsink,canwash ........................... 20 ______
Warewasher..(_____gals/hrnalrinsex70percent)______
+
TOTALDEMAND= ______
* Shallbeatleast110°F.(37.8°C.)
Thewaterheater’scapabilitytomeetpeakdemandshallbethe
sum of its storage capacity and recovery capacity at a 100°F.
(37.8°C.)rise.
98
APPENDIX IV - PEST CONTROL
A. Pesticides - Automatic Dispensers.
Automaticpyrethrin-dispensingdevicesmaybeusedin
retailfoodestablishmentsprovidedtheymeetthefollowing
criteria for installation and operation.
1. Thedeviceshallbeinstalledandoperatedin
compliancewiththeregisteredlabelofthe
Environmental Protection Agency.
2. Onlyonedispensingunitper6,000cubicfeetshallbe
permitted in food preparation areas, dining areas, or
otherareaswherefoodcontaminationorexposureof
employees and patrons may occur.
3. Thedeviceshallnotbeinstalleddirectlyoverexposed
food,food-contactsurfaces,orwithin12horizontalfeet
ofexposedfoodinfrontofthedevice.
4. Thedispensershallbesuspendedaminimumof7’from
theoor.
5. Theinsecticidalformulationswillnotexceed1percent
concentrationofpyrethrinswitha10percentsynergist
byweight.
6. Thisdeviceshallbecalibratedtodispenseamaximum
of 100 milligrams of total material every 15 minutes
overa24hourperiod.
B. Insect electrocutors and Low Voltage Fly Traps.
Insectelectrocutorsandlowvoltageytrapsusedinretail
foodestablishmentsshallmeetthefollowingcriteriafor
installation and operation.
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1. Insect electrocutors.
a. In food preparation and serving areas, meat
preparation and produce preparation areas, utensil
andequipmentwashingareas,andcleanutensiland
equipmentstorageareas,devicesshallbeinstalled
asfollows:
(1)Onlywall-mountedunitsshallbeused,
(2)Unitsmustbeinstalledsothatthecenterofthe
deviceisnotmorethan3’abovetheoor.
(3)Thesedevicesshallnotbeinstalledcloserthan
5’fromexposedfood,food-contactsurfaces,or
clean equipment and utensils.
b. Devicesmountedhigherthan3’abovetheoor,
includingceilinghungunits,areacceptablein
bulk storage rooms, stock rooms, receiving areas,
corridors, and refuse areas.
c. Catchtraysofinsectelectrocutorsmustbeemptied
as often as necessary.
2. Lowvoltageytraps.
Devices used to trap insects by low voltage and/or
adherenceshallnotbeinstalledaboveexposedfood,
clean equipment, utensils, and linens, or unwrapped
single-service and single-use articles.
Printed May 2010
Total Printing Cost – $
Total Number of Documents – 2,500
Cost Per Unit – $
CR-001214 5/2010
Environmental Health
Food Protection
www.scdhec.gov/food