(A) Cleaning of beer and wine apparatus, pipelines, and barrel tubes.
(1) Beer pipelines, barrel tubes, faucets, and taps must be cleaned not less than every two weeks, or as recommended by the beer manufacturer, equipment manufacturer, or manufacturer of the chemical cleaner used. In all such methods, the cleaning must be done with a suitable detergent, detergent and sterilizer, or either of the above in combination with an external audio frequency device.
(2) Wine dispensing apparatus, pipelines, and barrel tubes must be cleaned at least every thirty days with the solution recommended by the equipment manufacturer.
(B) Pipelines and equipment. The use of any copper or lead tubing is prohibited unless such tubing is tinplated so that beer and wine do not come in contact with the copper or lead.
(C) Beer and wine may be dispensed by any of the following methods: by the use of carbonic gas (carbon dioxide) or other gasses recommended by the manufacturer of the dispensing equipment, or by the use of electrical, hydraulic, or mechanical pumps. In the event pumps are used, the intake for such pumps shall be taken from outside of the building where fresh, clean air is available, and such intake shall be protected with a suitable filter or filters.
(D) Cleaning and sterilizing of receptacles in which alcoholic beverages are served.
(1) All receptacles in which alcoholic beverages are served, except paper, plastic, or styrofoam cups, or others that are used only once and then destroyed, shall be washed after each dispensing in a tank containing hot water and a suitable cleaning agent. All traces of lip rouge and other organic materials shall be removed by mechanical or manual means, preferably with a brush. The receptacle shall then be placed in a second tank containing clear rinse water. The rinse water shall be kept clean at all times either by a constant flow of water into the tank and out an overflow or by frequent changing of rinse water. The receptacle shall then be placed for two or more minutes in a third tank containing a sterilizer. The sterilizer may be either chlorine or another effective bactericide. In either case, the solution shall contain not less than one hundred fifty p.p.m. (parts per million) of available chlorine or its equivalent phenol coefficient. The receptacle shall then be placed on a clean, corrugated drain board and allowed to drain for a few minutes.
(2) In permit premises where commercial-grade electrically-operated sterilizers and cleaning equipment are installed for the purpose of sterilizing and cleaning glassware and chinaware used in connection with the operation of the business conducted on the premises, paragraph (1) of this section need not be complied with if all receptacles in which alcoholic beverages are served are sterilized and cleaned by mechanical method with such equipment.
(3) All receptacles in which alcoholic beverages are served shall be stored in an upside-down position after cleaning until further use.
(E) Coil cleaning record card. All permit holders who have beer or wine coils and barrel tubes shall maintain a record card of the cleaning of such coils and barrel tubes. Such record card shall show the date of each cleaning; the method used; and shall be signed by the person who performed the cleaning. The record card shall provide for a period of six months. The card in use shall be kept upon the permit premises and shall be available at all times for inspection by the division, agents of the department of public safety, local law enforcement officers, and governmental health agencies. Completed cards shall be retained on the permit premises for two years after the date of completion.
(F) Flexible tubing. If flexible tubing is used in the dispensing of beer or wine, it must be of such material that it will not impart taste to the beer or wine. Plastic and synthetic materials are acceptable provided this requirement is met.
(G) Specifications for rubber hose. If rubber hose is used in the dispensing of beer or wine, it shall be manufactured for the purpose of dispensing beer or wine. This hose shall conform to the following specifications.
(1) Construction: The hose shall have an inner tube of white rubber compound so that it will not impart odor or taste to the beer or wine and will not be affected by cleaning chemicals. The thickness shall be not less than one-sixteenth of an inch.
(2) Reinforcement: The hose shall consist of a ply or plies of braided cotton or woven fabrics thoroughly impregnated with a suitable rubber compound to firmly bind the elements of the hose.
(3) Cover: All hose shall have an outer rubber cover.
(4) Branding: Each and every package of hose shall bear the manufacturer's name and brand designation.
Eff 7-5-50; 8-10-78; 4-15-88; 4-29-99; Rescinded and reenacted eff. 7-23-04
Rule promulgated under: RC 119.03
Rule authorized by: RC 4301.03, 4301.22
Rule amplifies: RC 4301.03, 4301.22
R.C. 119.032 review dates: 10/16/2009 and 06/01/2014