Ohio Administrative Code Search

...(A) A food that is unsafe, adulterated, or not honestly 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 c...

...[Comment: For publication dates of the C.F.R. referenced 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...

...[Comment: For publication dates of the C.F.R. referenced 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...

...[Comment: For publication dates of the C.F.R. referenced 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 und...

...[Comment: For publication dates of the C.F.R. referenced 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 unde...

...(A) Equipment and utensils - durability and strength. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (B) Food temperature measuring devices - construction. Food temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems...

...(A) Equipment and utensils - durability and strength. Equipment and utensils are to be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (B) Food temperature measuring devices - construction. Food temperature measuring devices cannot have sensors or stems constructed of glass, except that thermometers with glass sensors or stems...

...(A) Equipment and utensils - durability and strength. Equipment and utensils are to be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (B) Food temperature measuring devices - construction. Food temperature measuring devices cannot have sensors or stems constructed of glass, except that thermometers with glass sensors or stems...

...(A) Equipment - cooling, heating, and holding capacities. Equipment for cooling, heating, or holding cold or hot time/temperature controlled for safety food, shall 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 r...

...(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 r...

...[Comment: For publication dates of the C.F.R. referenced 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. ...

...[Comment: For publication dates of the C.F.R. referenced 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 compon...

...(A) Food - contact surfaces and utensils. Equipment food-contact surfaces and utensils are to be sanitized. (B) Sanitizing frequency of utensils and food-contact surfaces - before use after cleaning. Utensils and food-contact surfaces of equipment are to be sanitized before use after cleaning. (C) Hot water and chemical sanitizing - methods. After being cleaned, equipment food-contact su...

...(A) Clean linens. Clean linens are to 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 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 l...

...(A) Equipment and utensils - air-drying. After cleaning and sanitizing, 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 servi...

...[Comment: For publication dates of the C.F.R. referenced 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; ...

...(A) Mobile holding tank - capacity and drainage. A sewage holding tank in a mobile food service operation or mobile 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 ...

...(A) Indoor storage area. If located within the food service operation or retail food establishment, a storage area for refuse, recyclables, or returnables is to meet the requirements 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 surf...

...(A) Indoor 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) Nonabsor...

...(A) Indoor 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 area...

...(A) Floors, walls, and ceilings. Except as specified under paragraph (D) of this rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings are to be designed, constructed, and installed so they are smooth and easily cleanable. (B) Floors, walls and ceilings - utility lines. (1) Utility servi...

...(A) Handwashing sinks - minimum number. Handwashing sinks are to be provided as 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 ha...

...(A) Handwashing sinks - conveniently located. Handwashing sinks are to be conveniently located as specified under paragraph (L) of rule 3717-1-05.1 of the Administrative Code. (B) Toilet rooms - convenience and accessibility. Toilet rooms are to be conveniently located and accessible to employees during all hours of operation. (C) Employee accommodations - designated areas (1) Areas desig...

...(A) Repairing. The physical facilities are to be maintained in good repair. (B) Cleaning - frequency and restrictions. (1) The physical facilities are to be cleaned as often as necessary to keep them clean. (2) Except for cleaning that is necessary due to a spill or other accident, cleaning is to be done during periods when the least amount of food is exposed such as after closing. (...

...[Comment: For publication dates of the C.F.R. referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Storage: separation. Poisonous or toxic materials are to be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, and single-use articles by: (1) Separating the poisonous or toxic materials by spacing or partitioni...