Rule 3717-1-04.2 | Equipment, utensils, and linens: numbers and capacities.
(A) Equipment - cooling, heating, and holding capacities.
Equipment for cooling, heating, or holding cold or hot time/temperature controlled for safety food, is to be sufficient in number and capacity to provide food at the food temperatures specified under rule 3717-1-03.3 of the Administrative Code and rule 3717-1-03.4 of the Administrative Code.
(B) Manual warewashing - sink compartment requirements.
(1) Except as specified in paragraph (B)(3) of this rule, a sink with at least three compartments is to be provided for manually washing, rinsing, and sanitizing equipment and utensils.
(2) Sink compartments are to be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in paragraph (B)(3) of this rule will be used.
(3) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include:
(a) High-pressure detergent sprayers;
(b) Low- or line-pressure spray detergent foamers;
(c) Other task-specific cleaning equipment;
(d) Brushes or other implements;
(e) Two-compartment sinks as specified under paragraphs (B)(4) and (B)(5) of this rule; or
(f) Receptacles that substitute for the compartments of a multicompartment sink.
(4) Before a two-compartment sink is used:
(a) The license holder will have its use approved by the licensor; and
(b) The license holder will limit the number of kitchenware items cleaned and sanitized in the two compartment sink, limit warewashing to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and:
(i) Make up the cleaning and sanitizing solutions immediately before use and drain them immediately after use; and
(ii) Use a detergent-sanitizer to sanitize and apply the detergent-sanitizer in accordance with the manufacturer's label instructions and as specified under paragraph (O) of rule 3717-1-04.4 of the Administrative Code; or
(iii) Use a hot water sanitization immersion step as specified under paragraph (J)(3) of rule 3717-1-04.5 of the Administrative Code.
(5) A two-compartment sink is not to be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process.
(C) Drainboards.
Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are to be provided for necessary utensil holding before cleaning and after sanitizing.
(D) Ventilation hood systems - adequacy.
Ventilation hood systems and devices are to be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
(E) Clothes washers and dryers.
(1) Except as specified in paragraph (E)(2) of this rule, if work clothes or linens are laundered on the premises, a mechanical clothes washer and dryer are to be provided and used.
(2) If on premises laundering is limited to wiping cloths intended to be used moist, or wiping cloths are air-dried as specified under paragraph (B) of rule 3717-1-04.8 of the Administrative Code, a mechanical clothes washer and dryer need not be provided.
(F) Utensils - consumer self-service.
A food dispensing utensil is to be available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
(G) Food temperature measuring devices.
(1) Food temperature measuring devices are to be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under this chapter.
(2) A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses is to be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish fillets.
(H) Food monitoring devices.
(1) Food monitoring devices are to be provided and readily accessible for use in ensuring attainment and maintenance of critical limits as specified under this chapter.
(2) Food monitoring devices are to be provided and readily accessible for use in ensuring attainment and maintenance of critical limits as indicated in a variance issued by the Ohio department of agriculture or the Ohio department of health.
(I) Temperature measuring devices - manual and mechanical warewashing.
(1) In manual warewashing operations, a temperature measuring device is to be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.
(2) In hot water mechanical warewashing operations, an irreversible registering temperature indicator is to be provided and readily accessible for measuring the utensil surface temperature.
(J) Sanitizing solutions - testing devices.
A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions is to be provided.
(K) Cleaning agents and sanitizers - availability.
(1) Cleaning agents that are used to clean equipment and utensils as specified under rule 3717-1-04.5 of the Administrative Code, are to be provided and available for use during all hours of operation.
(2) Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils as specified under rule 3717-1-04.6 of the Administrative Code, are to be provided and available for use during all hours of operation.
Last updated September 5, 2024 at 11:16 AM
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