(A) Clean linens.
Clean linens shall be free from food residues and other soiling matter.
(B) Frequency of laundering - specifications.
(1) Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly soiled.
(2) Cloth gloves used as specified in paragraph (N)(3) of rule 3717-1-03.2 of the Administrative Code shall be laundered before being used with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.
(4) Wet wiping cloths shall be laundered daily.
(5) Dry wiping cloths shall be laundered as necessary to prevent contamination of food or clean serving utensils.
(C) Storage of soiled linens - methods.
Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, single-service articles, or single-use articles.
(D) Mechanical washing.
Linens shall be mechanically washed. This requirement does not apply in food service operations or retail food establishments in which only wiping cloths are laundered as specified in paragraph (E) of rule 3717-1-04.2 of the Administrative Code. In operations of this type, the wiping cloths may be laundered in a mechanical washer, sink designated only for laundering wiping cloths, or a warewashing or food preparation sink that is cleaned as specified under paragraph (D) of rule 3717-1-04.4 of the Administrative Code.
(E) Use of laundry facilities.
Laundry facilities on the premises of a food service operation or retail food establishment shall be used only for the washing and drying of items used in the operation of the food service operation or retail food establishment. Separate laundry facilities located on the premises for the purpose of general laundering such as for institutions providing boarding and lodging may also be used for laundering food service operation or retail food establishment items.