Ohio Administrative Code Search

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Frozen food - temperature and time control. Stored frozen foods are to be maintained frozen. (B) Time/temperature controlled for safety food - slacking. Frozen time/temperature controlled for safety food that is slacked to moderate the temperature is to be held: (1) Under refrigeration that mai...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Standards of identity. Packaged food is to comply with standard of identity requirements in 21 C.F.R. 131-169 and 9 C.F.R. 319, and the general requirements in 21 C.F.R. 130 and 9 C.F.R. 319 Subpart A. (B) Honestly presented. (1) Food will only be offered for human consumption in a way that does not mis...

...tly presented as specified under rule 3717-1-03 of the Administrative Code shall be discarded or reconditioned according to an approved procedure. (B) Food that is not from an approved source as specified under paragraphs (A) to (G) of rule 3717-1-03.1 of the Administrative Code shall be discarded. (C) Ready-to-eat food that may have been contaminated by an employee who has been restricted or excluded as specified ...

...tly presented as specified under rule 3717-1-03 of the Administrative Code is to be discarded or reconditioned according to an approved procedure. (B) Food that is not from an approved source as specified under paragraphs (A) to (G) of rule 3717-1-03.1 of the Administrative Code is to be discarded. (C) Ready-to-eat food that may have been contaminated by an employee who has been restricted or ex...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] In a food service operation or retail food establishment that serves a highly susceptible population: (A) The following criteria apply to juice: (1) For the purposes of paragraph (A) of this rule, children who are nine years of age or less and receive food in a school, day care setting, or similar facility...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] In a food service operation or retail food establishment that serves a highly susceptible population: (A) The following criteria apply to juice: (1) For the purposes of paragraph (A) of this rule, children who are nine years of age or less and receive food in a school, day care setting, or similar facility...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Multiuse utensils and food contact surfaces - material characteristics. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (1) Safe; (2...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Multiuse utensils and food contact surfaces - material characteristics. Materials that are used in the construction of utensils and food-contact surfaces of equipment cannot allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions are to be: (1) Safe; (2...

...tiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and insp...

...iuse food-contact surfaces are to be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and insp...

...iuse food-contact surfaces are to be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and insp...

...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 shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (2) Sink compartments sha...

...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 ...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Equipment - good repair and proper adjustment. (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rule 3717-1-04 of the Administrative Code and rule 3717-1-04.1 of the Administrative Code. (2) Equipment components such as doors, seals,...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Equipment - good repair and proper adjustment. (1) Equipment will be maintained in a state of repair and condition that meets the requirements specified under rule 3717-1-04 of the Administrative Code and rule 3717-1-04.1 of the Administrative Code. (2) Equipment components such as doors, seals, hinges, fasteners, and...

... and utensils are to be sanitized in: (1) Hot water manual operations by immersion for at least thirty seconds and as specified under paragraph (K) of rule 3717-1-04.4 of the Administrative Code; (2) Hot water mechanical operations by being cycled through equipment that is set up as specified under paragraphs (E), (L), and (M) of rule 3717-1-04.4 of the Administrative Code and achieving a utensi...

...y of laundering - specifications. (1) Linens that do not come in direct contact with food are to 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 are to be laundered before being used with a different type of raw animal food such as beef, fish, lamb, pork, or po...

...nitizing, equipment and utensils: (1) Are to be air-dried or used after adequate draining before contact with food; and (2) Are not to be cloth dried. Utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (B) Wiping cloths - air-drying locations. Wiping cloths laundered in a food service operation or retail food establishment that does not have a ...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Source - approved system. Drinking water is to be obtained from an approved source that is: (1) A public water system that is constructed, maintained and operated in accordance with Chapter 6109. of the Revised Code and the rules adopted thereunder; or (2) A private water system that is construc...

...e retail food establishment is to be: (1) Sized fifteen per cent larger in capacity than the water supply tank; and (2) Sloped to a drain that is one inch (twenty-five millimeters) in inner diameter or greater, and equipped with a shut-off valve. (B) Drainage system. Food service operation or retail food establishment drainage systems, including grease traps, that convey sewage are to be desig...

...uirements specified under paragraph (A)(1) of rule 3717-1-06 of the Administrative Code and paragraphs (A) to (H), (M), and (N) of rule 3717-1-06.1 of the Administrative Code. (B) Outdoor storage surface. An outdoor storage surface for refuse, recyclables, or returnables is to be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. ...

...ndoor areas - surface characteristics (1) Except as specified in paragraph (A)(2) of this rule, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (a) Smooth, durable, and easily cleanable for areas where food service operation or retail food establishment activities are conducted; (b) Closely woven and easily cleanable carpet for carpeted areas; and (c) Nonabsorbent ...

...r areas - surface characteristics (1) Except as specified in paragraph (A)(2) of this rule, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are to be: (a) Smooth, durable, and easily cleanable for areas where food service operation or retail food establishment activities are conducted; (b) Closely woven and easily cleanable carpet for carpeted areas; an...

...lls and ceilings - utility lines. (1) Utility service lines and pipes cannot be unnecessarily exposed. (2) Exposed utility service lines and pipes are to be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. (3) Exposed horizontal utility service lines and pipes cannot be installed on the floor. (C) Floor and wall junctures - coved, and enclosed or sea...

... specified under paragraph (G) of 3717-1-05.1 of the Administrative Code. (B) Handwashing cleanser - availability. Each handwashing sink or group of two adjacent handwashing sinks is to be provided with a supply of hand cleaning liquid, powder, or bar soap. (C) Handwashing sinks - hand drying provision. Each handwashing sink or group of adjacent handwashing sinks is to be provided with: (...