Rules and Regulations of the State of Georgia
 

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How to enable JavaScript in your browser






firefox Mozilla Firefox

  1. In the address bar, type about:config and press Enter.
  2. Click "I'll be careful, I promise" if a warning message appears.
  3. In the search box, search for javascript.enabled
  4. Toggle the "javascript.enabled" preference (right-click and select "Toggle" or double-click the preference) to change the value from "false" to "true".
  5. Click on the "Reload current page" button of the web browser to refresh the page.
  • 1. In the address bar, type about:config and press Enter.
  • 2. Click "I'll be careful, I promise" if a warning message appears.
  • 3. In the search box, search for javascript.enabled
  • 4. Toggle the "javascript.enabled" preference (right-click and select "Toggle" or double-click the preference) to change the value from "false" to "true".
  • 5. Click on the "Reload current page" button of the web browser to refresh the page.




ie Internet Explorer

  1. On web browser menu click "Tools" icon and select "Internet Options".
  2. In the "Internet Options" window select the "Security" tab.
  3. On the "Security" tab click on the "Custom level..." button.
  4. When the "Security Settings - Internet Zone" dialog window opens, look for the "Scripting" section.
  5. In the "Active Scripting" item select "Enable".
  6. When the "Warning!" window pops out asking "Are you sure you want to change the settings for this zone?" select "Yes".
  7. In the "Internet Options" window click on the "OK" button to close it.
  8. Click on the "Refresh" button of the web browser to refresh the page.
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 Internet Explorer < 9
  1. On web browser menu click "Tools" and select "Internet Options"
  2. In the "Internet Options" window select the "Security" tab.
  3. On the "Security" tab click on the "Custom level..." button.
  4. When the "Security Settings - Internet Zone" dialog window opens, look for the "Scripting" section.
  5. In the "Active Scripting" item select "Enable".
  6. When the "Warning!" window pops out asking "Are you sure you want to change the settings for this zone?" select "Yes".
  7. In the "Internet Options" window click on the "OK" button to close it.
  8. Click on the "Refresh" button of the web browser to refresh the page.
  • 1. ie 01
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chrome Google Chrome

  1. On the web browser menu click on the "Customize and control Google Chrome" and select "Settings".
  2. In the "Settings" section click on the "Show advanced settings..."
  3. Under the the "Privacy" click on the "Content settings...".
  4. When the dialog window opens, look for the "JavaScript" section and select "Allow all sites to run JavaScript (recommended)".
  5. Click on the "OK" button to close it.
  6. Close the "Settings" tab.
  7. Click on the "Reload this page" button of the web browser to refresh the page.
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opera Opera

  • 1. a) Click on "Menu", hover mouse on the "Settings" then hover mouse on the "Quick preferences" and mark the "Enable Javascript" checkbox.
  • 1. b) If "Menu bar" is shown click on the "Tools", hover mouse on the "Quick preferences" and mark the "Enable Javascript" checkbox.
1. a) opera10 a 1. b) opera10 b




safari Apple Safari

  1. On the web browser menu click on the "Edit" and select "Preferences".
  2. In the "Preferences" window select the "Security" tab.
  3. In the "Security" tab section "Web content" mark the "Enable JavaScript" checkbox.
  4. Click on the "Reload the current page" button of the web browser to refresh the page.
  • 1. safari 01
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<xmp>.</xmp> <form name="form1" method="post" action="511-6-1?urlRedirected=yes&amp;data=admin&amp;lookingfor=511-6-1" id="form1"> <input type="hidden" name="__VIEWSTATE" id="__VIEWSTATE" value="/wEPDwUKLTY5ODkwOTM2Nw8WAh4Ec3BhbQIIFgJmD2QWAgIFDw8WAh4EVGV4dAUFMyArIDVkZGTC3WQCAqVjjICYRHFvfPMQxlPABQ==" /> <input type="hidden" name="__VIEWSTATEGENERATOR" id="__VIEWSTATEGENERATOR" value="EEBB6393" /> <input type="hidden" name="__EVENTVALIDATION" id="__EVENTVALIDATION" value="/wEWCALOoevWDgLniKOhBALV5cpNAoa5iIEFAoznisYGAsrv5u0MAsrv4u0MAsrv3u0MdgkhHaxPuRnJyJRWPeTiLdgtB5s=" /> <div class='popup'> <div class='cnt223'> <div style="margin-bottom:6px;"> <img alt="Rules and Regulations of the State of Georgia" src="/images/new.gif"/> </div> <div class="header"> Terms and Conditions of Agreement for Access to Rules and Regulations of the State of Georgia Website </div> <div class="scroll"> <p>(Note: certain features of this site have been disabled for the general public to prevent digital piracy. If you are an entitled government entity pursuant the Georgia Administrative Procedures Act, <a target="_new" href="http://links.casemakerlegal.com/states/GA/books/Code_of_Georgia/browse?ci=25id=gasos&amp;codesec=50-13-7&amp;title=50&amp;#50-13-7(d)">O.C.G.A.§ 50-13-7(d)</a> contact the State of Georgia's Administrative Procedures Division at 678-364-3785 to enable these features for your location.)</p> <p>To access this website, you must agree to the following: </p> <p> These terms of use are a contract between you and/or your employer (if any), and Lawriter, LLC. </p> <p> You agree that you will not copy, print, or download anything from this website for any commercial use. </p> <p> You agree not to use any web crawler, scraper, or other robot or automated program or device to obtain data from the website.</p> <p> You agree that you will not sell, will not license, and will not otherwise make available in exchange for anything of value, anything that you download, print, or copy from this site.</p> <p> You agree that you will not copy, print, or download any portion of the regulations posted on this site exceeding a single chapter of regulations for sale, license, or other transfer to a third party, except that you may quote a reasonable portion of the regulations in the course of rendering professional advice.</p> <p> If you violate this agreement, or if you access or use this website in violation of this agreement, you agree that Lawriter will suffer damages of at least $20,000. </p> <p> THIS WEBSITE AND ITS CONTENT ARE PROVIDED "AS IS." THE STATE OF GEORGIA AND LAWRITER EXPRESSLY DISCLAIM ALL WARRANTIES, INCLUDING THE WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, AND NON-INFRINGEMENT AND ARE NOT LIABLE TO ANY PERSON FOR ANY ERRORS IN INACCURACIES CONTAINED IN THIS WEBSITE. </p> <p> If you accept these terms enter the information below and click “I AGREE”.</p> </div> <table border="0" style="width: 810px"> <tr> </tr> <tr> <td style="vertical-align: text-top; width: 243px;"> Full Name:</td> <td style="width: 532px; vertical-align:super;"> <input name="firstName" type="text" id="firstName" class="txt" /> <span id="lbl_fname"><font color="Red"></font></span> </td> </tr> <tr><td style="width: 243px"> Human verification: <b> <span id="lblStopSpam">3 + 5</span>&nbsp;= </b></td><td style="width: 532px"> <input name="captcha" type="text" id="captcha" class="txt" /> <span id="lbl_captcha"><font color="Red"></font></span> &nbsp; <input name="sum" type="hidden" id="sum" value="8" /> </td></tr> </table> <input type="submit" name="Button1" value="I AGREE" id="Button1" disabled="disabled" /> <span id="alrtmsg"><font color="Red"></font></span> <input name="v1" type="hidden" id="v1" /> <input name="v2" type="hidden" id="v2" /> <input name="v3" type="hidden" id="v3" /> <p>Privacy Policy: the above information is for internal use only as related to this agreement and will not be sold or distributed.</p> </div> </div> </form> <html> <head runat="server"> <title>GA - GAC</title> <link href="_files/main.css" media="all" rel="Stylesheet" type="text/css" /> <link href="_files/treeview_old.css" media="all" rel="Stylesheet" type="text/css" /> <link href="/_files/popup.css" media="all" rel="stylesheet" type="text/css" /> <script type="text/javascript" src="/_files/treeview.js"></script> <script type="text/javascript" src="/_files/jquery-1.8.0.min.js"></script> <script type="text/javascript" src="/_files/jquery-1.10.2.js"></script> <script type="text/javascript" src="/_files/popup.js"></script> <script type="text/javascript" src="http://code.jquery.com/jquery-1.8.2.js"></script> <script type="text/javascript" src="https://ajax.googleapis.com/ajax/libs/jquery/1.8/jquery.min.js" /> <script type="text/javascript" src="/_files/jquery.popup.js"></script> <script type="text/javascript" src="/_files/jquery.popup.min.js"></script> <script type="text/javascript" src="/_files/ValidateForm.js"></script> <script src="https://code.jquery.com/jquery-1.11.3.js"></script> <link href="/_files/enablejs.css" rel="Stylesheet" type="text/css" /> <link href="/_files/forJavascript.css" rel="Stylesheet" type="text/css" /> <style type="text/css"> .collapse{background-image:url('/images/expcoll_right.png');} .expand{background-image:url('/images/expcoll_down.png');} </style> <script type="text/javascript"> $(document).ready(function(){ $("#History-parent").click(function(){ $("#History-Childs").toggle(); if ($('#History-parent img').hasClass('expand')) { $('#History-parent img').addClass('collapse'); $('#History-parent img').removeClass('expand'); $('#History-parent img').attr('src', '/images/expcoll_right.png'); } else { $('#History-parent img').removeClass('collapse'); $('#History-parent img').addClass('expand'); $('#History-parent img').attr('src', '/images/expcoll_down.png'); } }); $("#History-Childs").hide(); var tocnode=document.getElementById('toc-children'); if (tocnode != null) { if(tocnode.childNodes.length != 0) { document.getElementById("doc-content").style.width="72%"; document.getElementById("toc").style.width="21%"; document.getElementById("toc").style.padding="10px"; } else { document.getElementById('toc').style.display="none"; } } }); function fnsetRDVal(id) { if (id=="y") { document.getElementById("y").value="yes" document.getElementById("n").value="" } else { document.getElementById("n").value="no" document.getElementById("y").value="" } } </script> <script type="text/javascript"> function TermsCon() { var overlay = $('<div id="overlay"></div>'); overlay.show(); overlay.appendTo(document.body); $('.popup2').show(); $('#btnAgree').click(function () { $('.popup2').hide(); $("#overlay").hide(); overlay.appendTo(document.body).remove(); }); $("#btnprint").click(function () { var contents = $("#popupterms").html(); var frame1 = $('<iframe />'); frame1[0].name = "frame1"; frame1.css({ "position": "absolute", "top": "-1000000px" }); $("body").append(frame1); var frameDoc = frame1[0].contentWindow ? frame1[0].contentWindow : frame1[0].contentDocument.document ? frame1[0].contentDocument.document : frame1[0].contentDocument; frameDoc.document.open(); //Create a new HTML document. frameDoc.document.write('<html><head>'); frameDoc.document.write('</head><body>'); //Append the external CSS file. frameDoc.document.write('<link href="_files/popup.css" rel="stylesheet" type="text/css" />'); //Append the DIV contents. frameDoc.document.write(contents); frameDoc.document.write('</body></html>'); frameDoc.document.close(); setTimeout(function () { window.frames["frame1"].focus(); window.frames["frame1"].print(); frame1.remove(); }, 500); }); // alert("Because you do not agree to the Terms and Conditions for Access, you must cease accessing and/or using this website and destroy all material obtained from this website without your agreement."); // $('.popup2').show(); } </script> </head> <body> <div class="popup2"> <div class='cnt2231' id="popupterms"> <div style="margin-bottom: 6px;"> <img alt="Rules and Regulations of the State of Georgia" src="/images/new.gif" /> </div> <div class="header"> Terms and Conditions of Agreement for Access to Rules and Regulations of the State of Georgia Website </div> <div class="scroll" style="height:100%;"> <p>(Note: certain features of this site have been disabled for the general public to prevent digital piracy. If you are an entitled government entity pursuant the Georgia Administrative Procedures Act, <a target="_new" href="http://links.casemakerlegal.com/states/GA/books/Code_of_Georgia/browse?ci=25id=gasos&amp;codesec=50-13-7&amp;title=50&amp;#50-13-7(d)">O.C.G.A.§ 50-13-7(d)</a> contact the State of Georgia's Administrative Procedures Division at 678-364-3785 to enable these features for your location.)</p> <p>To access this website, you must agree to the following: </p> <p> These terms of use are a contract between you and/or your employer (if any), and Lawriter, LLC. </p> <p> You agree not to use any web crawler, scraper, or other robot or automated program or device to obtain data from the website. </p> <p> You agree that you will not sell or license anything that you download, print, or copy from this website.</p> <p> THIS WEBSITE AND ITS CONTENT ARE PROVIDED "AS IS." THE STATE OF GEORGIA AND LAWRITER EXPRESSLY DISCLAIM ALL WARRANTIES, INCLUDING THE WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, AND NON-INFRINGEMENT AND ARE NOT LIABLE TO ANY PERSON FOR ANY ERRORS IN INACCURACIES CONTAINED IN THIS WEBSITE. </p> <p> By accessing and/or using this website, you agree to the terms and conditions above. If you do not agree to the terms and conditions above, you must cease accessing and/or using this website and destroy all material obtained from this website without your agreement. </p> </div> </div> <div class="modal-footer"> <input type="button" name="btnAgree" value="Close" id="btnAgree" class="btn-blue noprint" /> <input type="button" name="btnprint" value="Print" id="btnprint" class="btn-blue noprint" /> </div> </div> </div> <div id="main" class="noprint"> <!--class="noprint"--> <div id="header" class="noprint"> <div class="container"> <div class="terms"> NOTICE OF TERMS OF USE OF THIS WEBSITE. 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It refers to the certification process and is a designation based upon an independent evaluation of factors such as the sponsor's mission; organizational structure; staff resources; revenue sources; policies; public information regarding program scope, eligibility requirements, re-certification, discipline and grievance procedures; test development and administration. Accredited programs does not refer to training functions or educational programs.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Adulterated"</B> has the meaning stated in the Federal Food, Drug, and Cosmetic Act, § 402.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Approved"</B> means acceptable to the Health Authority based on a determination of conformity with principles, practices, and generally recognized standards that protect public health. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"> "<B>Asymptomatic</B>" means without obvious symptoms, not showing or producing indications of a disease or other medical condition, such as an individual infected with a pathogen but not exhibiting or producing any signs or symptoms of vomiting, diarrhea, or jaundice. It includes not showing symptoms because symptoms have resolved or subsided, or because symptoms never manifested.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"a<SUB>w</SUB>"</B> means water activity which is a measure of the free moisture in a food, is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature, and is indicated by the symbol a<SUB>w</SUB>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Balut"</B> means an embryo inside a fertile egg that has been incubated for a period sufficient for the embryo to reach a specific stage of development after which it is removed from incubation before hatching.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Base of operation"</B> means a fixed location with a food service permit from which a mobile food service unit, extended food service unit,"pop-up" food service operation, or catering food service establishment operates.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Beverage"</B> means a liquid for drinking, including water.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Bottled drinking water"</B> means water that is sealed in bottles, packages, or other containers and offered for sale for human consumption, including bottled mineral water. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Casing"</B> means a tubular container for sausage products made of either natural or artificial (synthetic) material.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(11)">(11)</a></td> <td valign="top" style="text-align:left" class="leftalign"> "<B>Catering operation</B>" means the provision of a specific menu and quantity of food for service to a consumer, pursuant to a contract, at a site such as a consumer's home, motion picture filming location, or other event site. Food served during a catering operation may be prepared all or in part at the base of operation and transported to the service site, or it may be prepared and served at the service site.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(12)">(12)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Catering food service establishment"</B> means a permitted food service establishment that has been approved by the Health Authority to perform catering operations. A catering food service establishment shall operate from a base of operation within the State of Georgia, and its permit shall be issued by the Health Authority in the county in which its base of operation is located. A catering food service establishment may include one or more mobile catering units and other components which allow for the preparation and service of food at the service site; however, the term shall not include operations such as temporary food service establishments or extended food service establishments, and shall not include delivery of food (for example, pizza) by a food service establishment to a consumer.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(13)">(13)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Certification"</B> means a document certifying that an individual has completed an approved food safety training program and has passed a professionally validated food safety examination.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(14)">(14)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Certification number"</B> means a unique combination of letters and numbers assigned by a shellfish control authority to a molluscan shellfish dealer according to the provisions of the National Shellfish Sanitation Program.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(15)">(15)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Certified food safety manager (CFSM)"</B> means the owner or manager of a food service establishment who has successfully completed a food safety training program approved by the Department and passed a professionally validated CFSM examination that is accredited by the Conference for Food Protection or other accrediting agency as conforming to national standards for organizations that certify individuals.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(16)">(16)</a></td> <td valign="top" style="text-align:left" class="leftalign"> "<B>CFR"</B> means Code of Federal Regulations.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(17)">(17)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"CIP"</B> means cleaned in place by the circulation or flowing by mechanical means through a piping system of a detergent solution, water rinse, and sanitizing solution onto or over equipment surfaces that require cleaning, such as the method used, in part, to clean and sanitize a frozen dessert machine. It does not include the cleaning of equipment such as band saws, slicers, or mixers that are subjected to in-place manual cleaning without the use of a CIP system.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(18)">(18)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Color additive"</B> has the meaning stated in the Federal Food, Drug, and Cosmetic Act, § 201(t) and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=70.3f&amp;title=21#" target="_newtab">21 CFR 70.3f</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(19)">(19)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Commingle"</B> means to combine shellstock harvested on different days or from different growing areas as identified on the tag or label, or to combine shucked shellfish from containers with different container codes or different shucking dates.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(20)">(20)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Comminuted"</B> means reduced in size by methods including chopping, flaking, grinding, or mincing. It includes fish or meat products that are reduced in size and restructured or reformulated such as gefilte fish, gyros, ground beef, and sausage and a mixture of two or more types of meat that have been reduced in size and combined, such as sausages made from two or more meats.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(21)">(21)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Conditional employee"</B> means a potential food employee to whom a job offer is made, conditional on responses to subsequent medical questions or examinations designed to identify potential food employees who may be suffering from a disease that can be transmitted through food and done in compliance with Title 1 of the Americans with Disabilities Act of 1990.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(22)">(22)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Confirmed disease outbreak"</B> means a foodborne disease outbreak in which laboratory analysis of appropriate specimens identifies a causative agent and epidemiological analysis implicates the food as the source of the illness. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(23)">(23)</a></td> <td valign="top" style="text-align:left" class="leftalign"> "<B>Consumer"</B> means a person who is a member of the general public, takes possession of food, is not functioning in the capacity of an operator of a food service establishment or food processing plant and does not offer the food for resale. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(24)">(24)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Core item"</B> means a provision in this Chapter that is not designated as a priority item or a priority foundation item. It includes an item that usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(25)">(25)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Corrosion-resistant material"</B> means a material that maintains acceptable surface cleanability characteristics under prolonged influence of the food to be contacted, the normal use of cleaning compounds and sanitizing solutions, and other conditions of the use environment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(26)">(26)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Counter-mounted equipment"</B> means equipment that is not portable and is designed to be mounted off the floor on a table, counter, or shelf.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(27)">(27)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"County board of health"</B> means a Board of Health established pursuant to O.C.G.A. § <a href="https://links.casemakerlegal.com/states/ga/books/Code_of_Georgia/browse?ci=25&amp;id=gasos&amp;codesec=31-3-1&amp;title=31#" target="_newtab">31-3-1</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(28)">(28)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Critical control point"</B> means a point or procedure in a specific food system where loss of control may result in an unacceptable health risk. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(29)">(29)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Critical item"</B> means a provision of this Chapter, that, if in noncompliance, is more likely than other violations to contribute to food contamination, illness, or environmental health hazard and may create an imminent health hazard. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(30)">(30)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Critical limit"</B> means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the identified food safety hazard may occur. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(31)">(31)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Cut leafy greens"</B> means fresh leafy greens whose leaves have been cut, shredded, sliced, chopped, or torn. The term "leafy greens" includes iceberg lettuce, romaine lettuce, leaf lettuce, butter lettuce, baby leaf lettuce (i.e., immature lettuce or leafy greens), escarole, endive, spring mix, spinach, cabbage, kale, arugula and chard. The term "leafy greens" does not include herbs such as cilantro or parsley.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(32)">(32)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Dealer"</B> means a person who is authorized by a shellfish control authority for the activities of shellstock shipper, shucker-packer, repacker, reshipper, or depuration processor of molluscan shellfish according to the provisions of the National Shellfish Sanitation Program.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(33)">(33)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Department"</B> means the Georgia Department of Public Health.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(34)">(34)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Disclosure"</B> means a written statement that clearly identifies the animal-derived foods which are, or can be ordered, raw, undercooked, or without otherwise being processed to eliminate pathogens, or items that contain an ingredient that is raw, undercooked, or without otherwise being processed to eliminate pathogens.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(35)">(35)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"District Standard Trainer"</B> means an Environmental Health Specialist (EHS) appointed by a District Environmental Health Director to train and standardize other EHS in conducting risk based inspections of food service establishments and to monitor their inspection activities as well. In addition, these individuals must successfully complete a standardization exercise and receive standardization certification from the State Environmental Health Section. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(36)">(36)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Drinking water"</B> means water that meets criteria as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=141&amp;title=40#" target="_newtab">40 CFR 141</a> National Primary Drinking Water Regulations, is traditionally known as "potable water", and includes the term "water" except where the term used connotes that the water is not potable, such as "boiler water," "mop water," "rainwater," "wastewater," and "nondrinking" water.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(37)">(37)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Dry storage area"</B> means a room or area designated for the storage of packaged or containerized bulk food that is not time/temperature control for safety food and dry goods such as single-service items.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(38)">(38)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Easily cleanable"</B> means a characteristic of a surface that allows effective removal of soil by normal cleaning methods; is dependent on the material, design, construction, and installation of the surface; and varies with the likelihood of the surface's role in introducing pathogenic or toxigenic agents or other contaminants into food based on the surface's approved placement, purpose, and use. The application of this general criterion will depend on the purpose of the surface (e.g., food preparation counter, floor, consumer table, etc.)</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(39)">(39)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Easily movable"</B> means portable, mounted on casters, gliders, or rollers, or provided with a mechanical means to safely tilt a unit of equipment for cleaning. It also means having no utility connection, a utility connection that disconnects quickly, or a flexible utility connection line of sufficient length to allow the equipment to be moved for cleaning of the equipment and adjacent area.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(40)">(40)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Egg"</B> means the shell egg of avian species such as a chicken, duck, goose, guinea, quail, ratites or turkey and does not include a balut, or the egg of reptile species such as alligator, or an egg product.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(41)">(41)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Egg product"</B> means all, or a portion of, the contents found inside eggs separated from the shell and pasteurized in a food processing plant, with or without added ingredients, intended for human consumption, such as dried, frozen or liquid eggs. It does not include food which contains eggs only in a relatively small proportion such as cake mixes.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(42)">(42)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Employee"</B> means the permit holder, person in charge, food employee, person having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or other person working in a food service establishment. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(43)">(43)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Enough"</B> means occurring in such quantity and quality or scope as to fully satisfy demand or need.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(44)">(44)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"EPA"</B> means the U.S. Environmental Protection Agency.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(45)">(45)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Equipment"</B> means an article that is used in the operation of a food service establishment such as a freezer, grinder, hood, ice maker, meat block, mixer, oven, reach-in refrigerator, scale, sink, slicer, stove, table, temperature measuring device for ambient air, warewashing machine, or other similar devices. It does not include apparatuses used for handling or storing large quantities of packaged foods that are received from a supplier in a cased or overwrapped lot, such as hand trucks, forklifts, dollies, pallets, racks, and skids.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(46)">(46)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Exclude"</B> means to prevent a person from working as an employee in a food service establishment or entering a food service establishment as an employee.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(47)">(47)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Extended food service unit"</B> means a stationary trailer, kiosk or similar unit operating as an extension of and under the managerial authority of a permitted food service establishment located on the same property.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(48)">(48)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Extensively remodeled"</B> means any changes involving structure or location of walls, openings, floors or counters, or modification of plumbing, mechanical or electrical components other than fixtures or in the equipment's layout, arrangement and installation of a food service establishment that the resulting construction, layout, and equipment and installation significantly differs from what was originally approved by the Health Authority at the time of the Health Authority's issuance of a permit. It does not include minor cosmetic changes such as painting, moving equipment for detailed cleaning, detailed cleaning of physical facilities, replacing carpeting in the dining area, or repairing damage to walls, floors, and ceilings.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(49)">(49)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Facilitator"</B> means a third-party entity which manages "pop-up" food service operations through permitted food service establishments at an approved location within a building or enclosed courtyard.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(50)">(50)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"FDA"</B> means the U.S. Food and Drug Administration.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(51)">(51)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Fish"</B> means fresh or saltwater finfish, crustaceans and other forms of aquatic life (including alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other than birds or mammals, and all mollusks, if such animal life is intended for human consumption. It includes an edible human food product derived in whole or in part from fish, including fish that have been processed in any manner.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(52)">(52)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> "Fixed food service establishment"</B> means a permitted food service establishment that is not mobile.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(53)">(53)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Follow-up inspection"</B> means a complete inspection of a food service establishment by the Health Authority to determine compliance with this Chapter and its enforcement purposes in response to findings of the previous routine inspection.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(54)">(54)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food"</B> means a raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(55)">(55)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food additive"</B> has the meaning stated in the Federal Food, Drug, and Cosmetic Act § 201(s) and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=170.3&amp;title=21#170.3(e)(1)" target="_newtab">21 CFR 170.3(e)(1)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(56)">(56)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Foodborne disease outbreak"</B> means the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(57)">(57)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food-contact surface"</B> means a surface of equipment or a utensil with which food normally comes into contact or a surface of equipment or a utensil from which food may drain, drip, or splash into a food or onto a surface normally in contact with food.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(58)">(58)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food employee"</B> means an individual working with unpackaged food, food equipment or utensils, or food-contact surfaces.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(59)">(59)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food processing plant"</B> means a commercial operation that manufactures, packages, labels, or stores food for human consumption, and provides food for sale or distribution to other business entities such as food processing plants or food service establishments. A food processing plant does not include a food service establishment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(60)">(60)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food service establishment"</B> means public or private establishments which prepare and serve meals, lunches, short orders, sandwiches, frozen desserts, or other edible products directly to the consumer either for carry out or service within the establishment. The term includes restaurants; coffee shops; cafeterias; short order cafes; luncheonettes; taverns; lunchrooms; places which retail sandwiches or salads; soda fountains; food carts; itinerant restaurants; industrial cafeterias; catering establishments; and similar facilities by whatever name called. Within a food service establishment, there may be a food sales component, not separately operated. This food sales component shall be considered as part of the food service establishment. This term shall not include the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(60)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> a "food sales establishment" as defined in the O.C.G.A. Section <a href="https://links.casemakerlegal.com/states/ga/books/Code_of_Georgia/browse?ci=25&amp;id=gasos&amp;codesec=26-2-21&amp;title=26#" target="_newtab">26-2-21</a> and subject to regulation by the Georgia Commissioner of Agriculture, except as stated in this definition. The food service component of any food sales establishment defined in O.C.G.A. Section <a href="https://links.casemakerlegal.com/states/ga/books/Code_of_Georgia/browse?ci=25&amp;id=gasos&amp;codesec=26-2-21&amp;title=26#" target="_newtab">26-2-21</a> shall not be included in this exception;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(60)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> any outdoor recreation activity sponsored by the state, a county, a municipality, or any department or entity thereof, any outdoor or indoor (other than school cafeteria food service) public school function, or any outdoor private school function;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(60)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> any organization which is operating on its own property or on the property of a party that has provided written consent for the use of such property for such purpose and which is exempt from taxes under O.C.G.A. Section <a href="https://links.casemakerlegal.com/states/ga/books/Code_of_Georgia/browse?ci=25&amp;id=gasos&amp;codesec=48-7-25&amp;title=48#48-7-25(a)(1)" target="_newtab">48-7-25(a)(1)</a> or under Section 501(d) or paragraphs (1) through (8) or paragraph (10) of Section 501 (c) of the Internal Revenue Code for the purpose of operating a house or other residential structures where seriously ill or injured children and their families are provided temporary accommodations in proximity to their treatment hospitals and where food is prepared, served, transported, or stored by volunteer personnel;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(60)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> establishments for the preparation and serving of meals, lunches, short orders, sandwiches, frozen desserts, or other edible products if such preparation or serving is an authorized part of and occurs upon the site of an event which: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(60)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is sponsored by a political subdivision of this state or by an organization exempt from taxes under of O.C.G.A. Section <a href="https://links.casemakerlegal.com/states/ga/books/Code_of_Georgia/browse?ci=25&amp;id=gasos&amp;codesec=48-7-25&amp;title=48#48-7-25(a)(1)" target="_newtab">48-7-25(a)(1)</a> or under Section 501(d) or paragraphs (1) through (8) or paragraph (10) of section 501(c) of the Internal Revenue Code, as that code is defined in O.C.G.A. Section <a href="https://links.casemakerlegal.com/states/ga/books/Code_of_Georgia/browse?ci=25&amp;id=gasos&amp;codesec=48-1-2&amp;title=48#" target="_newtab">48-1-2</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(60)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is held on the property of such sponsor or on the property of a party that has provided written consent for use of such property for such event;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(60)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Lasts 120 hours or less; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(60)(d)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> When sponsored by such an organization, is authorized to be conducted pursuant to a permit issued by the municipality or county in which it is conducted.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(61)">(61)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food service manager"</B> means any person who supervises or trains a food service worker to follow all food safety regulations. The manager shall be an employee of the permitted food service establishment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(62)">(62)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Food vending location"</B> means a fixed property location where a mobile food service unit or extended food service unit parks to offer its food products to its consumer or a route along a street that a mobile food service unit travels and periodically stops, at predetermined dates and times, to offer its food products to its consumers. The established boundaries of a City, County, the State of Georgia, or any combination thereof, shall not be used to define a food vending location.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(63)">(63)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Game animal"</B> means an animal, the products of which are food, that is not classified as livestock, sheep, swine, goat, horse, mule, or other equine in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=301.2&amp;title=9#" target="_newtab">9 CFR 301.2</a> Definitions, or as Poultry, or fish. It includes mammals such as reindeer, elk, deer, antelope, water buffalo, bison, rabbit, squirrel, opossum, raccoon, nutria, or muskrat, and nonaquatic reptiles such as land snakes, but does not include ratites.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(64)">(64)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"General public"</B> means all individuals who have access to facilities that prepare and serve or sell food, including but not limited to, beneficiaries of governmental or private charitable feeding programs such as soup kitchens; and residents and employees of institutions that provide meals to their residents or employees either with or without direct payment to the institution by the residents or employees such as nursing homes, personal care homes with 25 or more beds, and residential childcare institutions with 13 or more children. It does not include: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(64)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> residents of private homes or home environments where residents take part in preparing and serving their own meals;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(64)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> guests in private homes; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(64)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> participants in a pot-luck dinner, covered dish supper, or similar event in which the food is prepared or contributed by the participants.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(65)">(65)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"General use pesticide"</B> means a pesticide that is not classified by EPA for restricted use as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=152.175&amp;title=40#" target="_newtab">40 CFR 152.175</a>, Pesticides classified for restricted use.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(66)">(66)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Grade A standards"</B> means the requirements of the United States Public Health Service/FDA "Grade A Pasteurized Milk Ordinance" with which governs certain fluid and dry milk and milk products.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(67)">(67)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"HACCP plan"</B> means a written document that specifies the formal procedures for following the Hazard Analysis Critical Control Point principles developed by The National Advisory Committee on Microbiological Criteria for Foods.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(68)">(68)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Handwashing sink"</B>means a lavatory, a basin or vessel for washing, a wash basin, or a plumbing fixture especially placed for use in personal hygiene and designed for the washing of the hands and it includes an automatic handwashing facility.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(69)">(69)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Hazard" </B>means a biological, chemical, or physical property that may cause an unacceptable consumer health risk.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(70)">(70)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Health Authority"</B> means the Department, or a County Board of Health acting as its agent.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(71)">(71)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Health practitioner"</B> means a physician licensed to practice medicine, or if allowed by law, a nurse practitioner, physician assistant, or similar medical professional.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(72)">(72)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Hermetically sealed container"</B> means a container that is designed and intended to be secure against the entry of microorganisms and, in the case of low acid canned foods, to maintain the commercial sterility of its contents after processing.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(73)">(73)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Highly susceptible population"</B> means persons who are more likely than other people in the general population to experience foodborne disease because they are immunocompromised, preschool age children, or older adults and obtaining food at a facility that provides services such as custodial care, health care, or assisted living, such as a child or adult day care center, kidney dialysis center, hospital or nursing home, or nutritional or socialization services such as a senior center.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(74)">(74)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Imminent health hazard"</B> means a product, practice, circumstance, or event that may pose a significant risk of injury or illness to food service employees or to members of the public if not promptly corrected or halted.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(75)">(75)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Incubator food service establishment"</B> means a food service establishment properly sized, designed, equipped, and managed to foster other food industry entrepreneurs, such as caterers, by covering the capital startup-cost through the provision of a commercial food service kitchen. These commercial food service kitchen facilities are rented to incubatees/members on a separation of time and space basis. The incubator food service establishment, also known as a kitchen incubator or shared kitchen, enables a food service operation to develop to the stage where it may invest in its own commercial food service establishment equipment and facilities. At the time of adoption of this Chapter, there are two basic types of incubator food service establishments: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(75)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Business Model A.</B> A single food service establishment operation that has a single permit holder and incubatees/members are considered to be contractual employees of the permit holder that utilize the food service establishment. In this business model, the layout is an open kitchen in which the incubatees/members operate on a separation of time and space basis.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(75)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Business Model B</B>. A business relationship in which incubates/members operate within build-out-units and are considered to be contractual employees of a permit holder on a separation of time and space basis. In this business model, the incubator food service establishment must qualify for a permit and would be responsible for the overall facility and each incubatee/member must obtain a permit to operate within the build out units on a separation of time and space basis.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(76)">(76)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Incubatee/Member"</B> means a food industry entrepreneur who is operating under the authority and active managerial control of a permit holder of an incubator food service establishment on a separation of time and space basis.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(77)">(77)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Initial inspection"</B> means an inspection of a food service establishment conducted by the Health Authority to determine the food service establishment's compliance with applicable Law and this Chapter for the purpose of the issuance of a permit.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(78)">(78)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Injected"</B> means manipulating meat by introducing a solution into its interior by processes that are referred to as "injecting," "pump marinating," or "stitch pumping".</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(79)">(79)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Juice"</B> means the liquid expressed or extracted from one or more fruits or vegetables, purees of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or puree. It includes juice as a whole beverage, an ingredient of a beverage and a purée as an ingredient of a beverage, but does not include, for purposes of HACCP, liquids, purées, or concentrates that are not used as beverages or ingredients of beverages.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(80)">(80)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Kitchenware"</B> means food preparation and storage utensils. It does not include tableware.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(81)">(81)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Key Drop Deliveries"</B> means a type of delivery in which distributors place products into food service establishments outside of its normal, business hours or when the establishment is closed.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(82)">(82)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Law"</B> means applicable local, state, and federal statutes, regulations, and ordinances.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(83)">(83)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Limited food preparation"</B> means no combining of ingredients except the addition of seasonings, toppings or condiments.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(84)">(84)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Linens"</B> means fabric items such as cloth hampers, cloth napkins, table cloths, wiping cloths, and work garments including cloth gloves.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(85)">(85)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Major food allergen"</B> means milk, egg, fish (such as bass, flounder, cod, and including crustacean such as crab, lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat, peanuts, and soybeans; or a food ingredient that contains protein derived from a food specified in this definition. It does not include any highly refined oil derived from a major food allergen or any ingredient derived from such highly refined oil; or any ingredient that is exempt under the petition or notification process specified in the Food Allergen Labeling and Consumer Protection Act of 2004 ( Public Law 108-282). </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(86)">(86)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Meat"</B> means the flesh of animals used as food including the dressed flesh of cattle, swine, sheep, or goats and other edible animals. It does not include fish, poultry, or wild game<I> animals.</I></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(87)">(87)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Mechanically Tenderized"</B> means manipulating meat with deep penetration by processes which may be referred to as "blade tenderizing," "jaccarding," "pinning," "needling," or using blades, pins, needles or any mechanical device. It does not include processes by which solutions are injected into meat.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(88)">(88)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"mg/L"</B> means milligrams per liter, which is the metric equivalent of parts per million (ppm).</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(89)">(89)</a></td> <td valign="top" style="text-align:left" class="leftalign"> "<B>Mobile catering unit</B>" means a trailer, pushcart, vehicle or other similar conveyance operating as part of a permitted catering food service establishment. This term shall include any conveyance used in conjunction with a catering operation, whether or not food is prepared or served in the conveyance.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(90)">(90)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Mobile food service establishment"</B> means one or more mobile food service units operating from a single base of operation and under the managerial authority of one permit holder.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(91)">(91)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Mobile food service unit"</B> means an independent trailer, motor driven or manually propelled pushcart, food truck, watercraft, movable portable structure, vehicle vendor or any other similar conveyance which is not connected to a permanent water supply or sewer disposal system and from which food is offered for sale or service.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(92)">(92)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Molluscan shellfish"</B> means any edible species of fresh or frozen oysters, clams, mussels, and scallops or edible portions thereof, except when the scallop product consists only of the shucked muscle.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(93)">(93)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Non-continuous cooking"</B> means the cooking of food in a food establishment using a process in which the initial heating of the food is intentionally halted so that it may be cooled and held for complete cooking at a later time prior to sale or service. Non-continuous cooking does not include cooking procedures that only involve temporarily interrupting or slowing an otherwise continuous cooking process.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(94)">(94)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Packaged" </B> means bottled, canned, cartoned, securely bagged or securely wrapped, whether packaged in a food service establishment or a food processing plant. It does not include a wrapper,carry-out box or other nondurable container used to containerize food with for the purpose of protecting food during or delivery to the consumer.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(95)">(95)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Permit"</B> means the document issued by the Health Authority that authorizes a person to operate a food service establishment and signifies satisfactory compliance with these rules.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(96)">(96)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Permit holder"</B> means the person who possesses a valid permit to operate a food service establishment and is legally responsible for the operation of the food service establishment such as the owner, the owner's agent, or other person.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(97)">(97)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Person"</B> means an association, a corporation, individual, partnership, other legal entity, government, or governmental subdivision or agency. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(98)">(98)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Person in charge"</B> means the permit holder, the certified food safety manager (CFSM), or individual present at a food service establishment who is responsible for managing food safety of the operation at the time of inspection. If no individual has been designated as the person in charge at the time of inspection, then any employee present may be considered the person in charge by the Health Authority.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(99)">(99)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Personal care items"</B> means items or substances that may be poisonous, toxic or a source of contamination and are used to maintain or enhance a person's health, hygiene or appearance. They include items such as medicines; first aid supplies; cosmetics; and toiletries such as toothpaste and mouthwash.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(100)">(100)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"pH"</B> means the symbol for the negative logarithm of the hydrogen ion concentration, which is a measure of the degree of acidity or alkalinity of a solution. Values between zero and seven indicate acidity and values between seven and fourteen indicate alkalinity. The value for pure distilled water is seven, which is considered neutral.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(101)">(101)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Physical facilities"</B> means the structure, playground areas, and interior surfaces of a food service establishment including accessories such as soap and towel dispensers and attachments such as light fixtures and heating or air conditioning system vents.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(102)">(102)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Plumbing fixture"</B> means a receptacle or device that is permanently or temporarily connected to the water distribution system of the premises and demands a supply of water from the system or discharges used water, waste materials, or sewage directly or indirectly to the drainage system of the premises.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(103)">(103)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Plumbing system"</B> means the water supply and distribution pipes; plumbing fixtures and traps; soil, waste, and vent pipes; sanitary and storm sewers and building drains, including their respective connections, devices, and appurtenances within the premises; and water-treating equipment. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(104)">(104)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Poisonous or toxic materials"</B> means substances that are not intended for ingestion and are included in any one of these categories: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(104)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaners and sanitizers, which include cleaning and sanitizing agents and agents such as caustics, acids, drying agents, polishes and other chemicals; Pesticides, except sanitizers, which include substances such as insecticides and rodenticides;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(104)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Substances necessary for the operation and maintenance of the establishment such as nonfood grade lubricants and personal care items that may be deleterious to health; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(104)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Substances that are not necessary for the operation and maintenance of the establishment and are on the premises for retail sale, such as petroleum products and paints.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(105)">(105)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Pop-up food service operation"</B> means the sale of food to a limited group of customers by a permitted food service establishment, coordinated through a facilitator, at an off-site location within a building or enclosed courtyard that has been approved by the Health Authority.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(106)">(106)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Poultry"</B> means any domesticated bird (chickens, turkeys, ducks, geese, guineas, ratites, or squabs), whether live or dead, as defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=381.1&amp;title=9#" target="_newtab">9 CFR 381.1</a>, Poultry Products Inspection Regulations Definitions, Poultry; and any migratory waterfowl or game bird, pheasant, partridge, quail, grouse, or pigeon, whether live or dead, as defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=362.1&amp;title=9#" target="_newtab">9 CFR 362.1</a>, Voluntary Poultry Inspection Regulations Definitions. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(107)">(107)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Premises"</B> means and includes all physical buildings, appurtenances, parking lots and all property owned or used by the food service establishment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(108)">(108)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Preparation of food"</B> means to put together or make by combining ingredients and processing food for final service.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(109)">(109)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Primal cut"</B> means a basic major cut into which carcasses and sides of meat are separated, such as a beef round, pork loin, lamb flank, or veal breast.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(110)">(110)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Priority item"</B> means a provision in this Chapter whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard. Priority item includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, and handwashing. Priority items are identified in this Chapter with a superscript P- <SUP>P</SUP>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(111)">(111)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Priority foundation item"</B> means a provision in this Chapter whose application supports, facilitates or enables one or more priority items. It includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling. Priority foundation items are identified in this Chapter with a superscript Pf - <SUP>Pf</SUP>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(112)">(112)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Public water system"</B> has the meaning stated in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=141&amp;title=40#" target="_newtab">40 CFR 141</a>, National Primary Drinking Water Regulations.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(113)">(113)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Pushcart"</B> means a human propelled, self-contained, enclosed food service cart that operates at predetermined locations as approved by the Health Authority. Its menu is limited to the preparation and serving of hot dogs or fully cooked encased sausages requiring reheating only, condiments such as commercially prepared chili dispensed from approved dispensers, and commercially prepared, prepackaged, time/temperature control for safety foods such as burritos and tamales, served in their original packaging, requiring reheating only or limited to serving non-time/temperature control for safety foods.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(114)">(114)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Ratite"</B> means a flightless bird such as an emu, ostrich, or rhea.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(115)">(115)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Ready-to-Eat Food"</B> means food that is in a form that is edible without additional preparation to achieve food safety, or is a raw or partially cooked animal food and the consumer is advised, or is prepared in accordance with a variance that is granted, and may receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes. It includes: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(115)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw animal food that is cooked as specified under DPH Rule <a title="511-6-1-.04(5)(a) or (b)" href="511-6-1-.04#511-6-1-.04(5)(a) or (b)">511-6-1-.04(5)(a) or (b)</a> or frozen as specified under DPH Rule <a title="511-6-1-.04(5)(e)" href="511-6-1-.04#511-6-1-.04(5)(e)">511-6-1-.04(5)(e)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(115)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw fruits and vegetables that are washed;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(115)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Fruits and vegetables that are cooked for hot holding;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(115)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> All time/temperature control for safety food that is cooked to the temperature and time required for the specific food and cooled;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(115)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Plant food for which further washing, cooking, or other processing is not required for food safety, and from which rinds, peels, husks, or shells, if naturally present are removed;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(115)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Substances derived from plants such as spices, seasonings, and sugar;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(115)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A bakery item such as bread, cakes, pies, fillings, or icing for which further cooking is not required for food safety;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(115)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The following products that are produced in accordance with USDA guidelines and that have received a lethality treatment for pathogens: dry, fermented sausages, such as dry salami or pepperoni; salt-cured meat and poultry products, such as prosciutto ham, country cured ham, and Parma ham; and dried meat and poultry products, such as jerky or beef sticks; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(115)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Foods manufactured as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=113&amp;title=21#" target="_newtab">21CFR Part 113</a>, Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(116)">(116)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Reduced Oxygen Packaging"</B> means the reduction of the amount of oxygen in a package by removing oxygen; displacing oxygen and replacing it with another gas or combination of gases; or otherwise controlling the oxygen content to a level below that normally found in the atmosphere (approximately 21% at sea level); and a process specified in this definition that involves a food for which the hazards <I>Clostridium botulinum</I> or <I>Listeria</I> monocytogenes require control in the final packaged form. It includes: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(116)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Vacuum packaging, in which air is removed from a package of food and the package is hermetically sealed so that a vacuum remains inside the package;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(116)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Modified atmosphere packaging, in which the atmosphere of a package of food is modified so that its composition is different from air but the atmosphere may change over time due to the permeability of the packaging material or the respiration of the food. Modified atmosphere packaging includes reduction in the proportion of oxygen, total replacement of oxygen, or an increase in the proportion of other gases such as carbon dioxide or nitrogen;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(116)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Controlled atmosphere packaging, in which the atmosphere of a package of food is modified so that until the package is opened, its composition is different from air, and continuous control of that atmosphere is maintained, such as by using oxygen scavengers or a combination of total replacement of oxygen, nonrespiring food, and impermeable packaging material;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(116)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cook chill packaging, in which cooked food is hot filled into impermeable bags which have the air expelled and are then sealed or crimped closed. The bagged food is rapidly chilled and refrigerated at temperatures that inhibit the growth of psychrotrophic pathogens; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(116)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sous vide packaging, in which raw or partially cooked food is vacuum packaged in an impermeable bag, cooked in the bag, rapidly chilled, and refrigerated at temperatures that inhibit the growth of psychrotrophic pathogens.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(117)">(117)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Refuse"</B> means solid waste that is not carried by water through the sewage system.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(118)">(118)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Reminder"</B> means a written statement concerning the health risk of consuming animal foods raw, undercooked, or without otherwise being processed to eliminate pathogens.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(119)">(119)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Re-service"</B> means the transfer of food that is unused and returned by a consumer after being served or sold and in the possession of the consumer, to another person.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(120)">(120)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Restrict"</B> means to limit the activities of a food employee so that there is no risk of transmitting a disease that is transmissible through food and the food employee does not work with exposed food, clean equipment, utensils, linens, or unwrapped single-service or single-use articles.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(121)">(121)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Restricted egg"</B> means any check, dirty egg, incubator reject, inedible, leaker, or loss as defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=590&amp;title=9#" target="_newtab">9 CFR 590</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(122)">(122)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Restricted use pesticide"</B> means a pesticide product that contains the active ingredients specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=152.175&amp;title=40#" target="_newtab">40 CFR 152.175</a> Pesticides classified for restricted use, and that is limited to use by or under the direct supervision of a certified applicator.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(123)">(123)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Risk"</B> means the likelihood that an adverse health effect will occur within a population as a result of a hazard in a food.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(124)">(124)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Routine inspection"</B> means the first complete inspection of a food service establishment conducted by the Health Authority after the initial inspection for issuance of a permit. For purposes of routine enforcement of this Chapter, it is also the normal routine monitoring of the food service establishment by the Health Authority to assess satisfactory compliance with the provisions of the Chapter.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(125)">(125)</a></td> <td valign="top" style="text-align:left" class="leftalign"> "<B>Safe material</B>" means: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(125)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An article manufactured from or composed of materials that may not reasonably be expected to result, directly or indirectly, in their becoming a component or otherwise affecting the characteristics of any food;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(125)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An additive that is used as specified in Sections 409 of the Federal Food, Drug, and Cosmetic Act; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(125)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Other materials that are not additives and that are used in conformity with applicable regulations of the Food and Drug Administration.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(126)">(126)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Sanitization"</B> means the application of cumulative heat or chemicals on cleaned food-contact surfaces that, when evaluated for efficacy, is sufficient to yield a reduction of 5 logs, which is equal to a 99.999% reduction, of representative disease microorganisms of public health importance.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(127)">(127)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Sealed"</B> means free of cracks or other openings that allow the entry or passage of moisture.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(128)">(128)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Service animal"</B> means an animal such as a guide dog or signal dog, that has been specifically trained to provide assistance to an individual with a disability as determined by the Americans with Disabilities Act.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(129)">(129)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Servicing area"</B> means an operating base location to which a mobile food service unit or transportation vehicle returns at least once daily for such things as vehicle and equipment cleaning, discharging liquid or solid wastes, refilling water tanks and ice bins, and boarding food.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(130)">(130)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Sewage"</B> means liquid waste containing animal or vegetable matter in suspension or solution and may include liquids containing chemicals in solution.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(131)">(131)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Shellfish certification number"</B> means a unique combination of letters and numbers assigned by a shellfish control authority to a molluscan shellfish dealer according to the provisions of the National Shellfish Sanitation Program.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(132)">(132)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Shellfish control authority"</B> means a state, federal, foreign, tribal, or other government entity legally responsible for administering a program that includes certification of molluscan shellfish harvesters and dealers for interstate commerce.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(133)">(133)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Shellstock"</B> means raw, in-shell molluscan shellfish.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(134)">(134)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Shiga toxin - producing Escherichiacoli"</B> (STEC) means any E. coli capable of producing Shiga toxins (also called verocytotoxins). STEC infections can be asymptomatic or may result in a spectrum of illness ranging from mild non-bloody diarrhea, to hemorrhagic colitis (i.e., bloody diarrhea), to hemolytic uremic syndrome (HUS - a type of kidney failure). Examples of serotypes of STEC include E. coli O157:H7; E. coli O157:NM; E. coli. O26:H11; E. coli O145:NM; E. coli O103:H2; and E. coli O111:NM. STEC are sometimes referred to as VTEC (verocytotoxigenic E. coli) or as EHEC (Enterohemorrhagic E. coli). EHEC are a subset of STEC which can cause hemorrhagic colitis or HUS.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(135)">(135)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Shucked shellfish"</B> means molluscan shellfish that have one or both shells removed.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(136)">(136)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Single-service articles"</B> means tableware, carry-out utensils, cups, lids or closures, plates, napkins, doilies, bags, containers, placemats, stirrers, straws, toothpicks, and wrappers that are intended to be used once by one person and then discarded.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(137)">(137)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Single-use articles"</B> means utensils and bulk food containers designed and constructed to be used once and discarded. It includes items such as wax paper, butcher paper, plastic wrap, formed aluminum food containers, jars, plastic tubs or buckets, bread wrappers, pickle barrels, ketchup bottles and number ten cans which are not considered durable and cannot be cleaned and sanitized by an approved method.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(138)">(138)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Slacking"</B> means the process of moderating the temperature of a food such as allowing a food to gradually increase from a temperature of -23<SUP>o</SUP>C (-10<SUP>o</SUP>F) to -4<SUP>o</SUP>C (25<SUP>o</SUP>F) in preparation for deep-fat frying or to facilitate even heat penetration during the cooking of previously block-frozen food such as shrimp.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(139)">(139)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Smooth"</B> means a surface that has no roughness or projections that render it difficult to clean or maintain in a sanitary condition.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(140)">(140)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Special food service operation"</B> means a mobile food service establishment, an extended food service establishment, a temporary food service establishment, a "pop-up" food service operation, a catering food service establishment, or an incubator food service establishment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(141)">(141)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"State Office Standard-Trainer"</B> means State Environmental Health Office personnel at the Program Consultant level who have been appointed by the State Food Service Program Director to train and standardize district appointed environmental health specialist to become District Standard-Trainers and to monitor district standardization activities as well. In addition, these individuals must successfully complete a standardization exercise and receive standardization certification from the State Environmental Health Section and/or United States Food and Drug Administration (FDA) prior to being assigned duties and responsibilities of a standard-trainer.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(142)">(142)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Table-mounted equipment"</B> means equipment that is not portable and is designed to be mounted off the floor on a table, counter, or shelf.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(143)">(143)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Tableware"</B> means eating, drinking, and serving utensils for table use such as flatware including forks, knives, and spoons; hollowware including bowls, cups, serving dishes, and tumblers; and plates.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(144)">(144)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Temperature measuring device"</B> means a thermometer, thermocouple, thermistor, or other device that indicates the temperature of food, air, or water.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(145)">(145)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Temporary food service establishment"</B> means a food service establishment that operates at the same location for a period of no more than 14 consecutive days in conjunction with a single event or celebration. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(146)">(146)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Time/Temperature Control for Safety Food (formerly "potentially hazardous food" or "PHF")</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(146)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> "Time/temperature control for safety food" means a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(146)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> "Time/temperature control for safety food" includes an animal food that is raw or heat-treated; a plant food that is heat-treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, or garlic-in-oil mixtures that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation; and except as specified in 3. (iv) of this definition, a food that because of the interaction of its AW and PH values is designated as Product Assessment Required (PA) in Table A or B of this definition: <P> <TABLE border="1"> <TBODY> <TR> <TD colspan="4" rowspan="1"> <P align="center">Table A. Interaction of pH and a<SUB>w </SUB>for control of spores in food heat-treated to destroy vegetative cells and subsequently packaged</P> </TD> </TR> <TR> <TD rowspan="2" colspan="1"> <P>a<SUB>w </SUB> values</P> </TD> <TD colspan="3" rowspan="1"> <P>pH values</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>4.6 or less</P> </TD> <TD rowspan="1" colspan="1"> <P> &gt;4.6 - 5.6</P> </TD> <TD rowspan="1" colspan="1"> <P>&gt; 5.6</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>&lt;0.92</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food*</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS FOOD</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS FOOD</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>&gt;0.92 - .95</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS FOOD</P> </TD> <TD rowspan="1" colspan="1"> <P>PA**</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>&gt; 0.95</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> </TR> <TR> <TD colspan="4" rowspan="1"> <P>* TCS food means Time/Temperature Control for Safety food</P> <P>** PA means Product Assessment required</P> </TD> </TR> </TBODY> </TABLE> </P> <P> <TABLE border="1"> <TBODY> <TR> <TD colspan="5" rowspan="1"> <P align="center">Table B. Interaction of pH and a<SUB>w</SUB> for control of vegetative cells and spores in food not heat-treated or heat-treated but not packaged </P> </TD> </TR> <TR> <TD rowspan="2" colspan="1"> <P>a<SUB>w </SUB>values</P> </TD> <TD colspan="4" rowspan="1"> <P>pH values</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>&lt; 4.2</P> </TD> <TD rowspan="1" colspan="1"> <P>4.2 - 4.6</P> </TD> <TD rowspan="1" colspan="1"> <P>&gt; 4.6 - 5.0</P> </TD> <TD rowspan="1" colspan="1"> <P> &gt;5.0</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>&lt; 0.88</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food*</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>0.88 - 0.90</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>PA**</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>&gt; 0.90 - 0.92</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>&gt; 0.92</P> </TD> <TD rowspan="1" colspan="1"> <P>non-TCS food</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> <TD rowspan="1" colspan="1"> <P>PA</P> </TD> </TR> <TR> <TD colspan="5" rowspan="1"> <P>* TCS food means Time/Temperature Control for Safety food</P> <P>** PA means Product Assessment required</P> </TD> </TR> </TBODY> </TABLE> </P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(146)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> "Time/temperature control for safety food" does not include: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(146)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> An air-cooled hard-boiled EGG with shell intact, or an EGG with shell intact that is not hard-boiled, but has been pasteurized to destroy all viable <I>salmonellae</I>; </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(146)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A food in an unopened hermetically sealed container that is commercially processed to achieve and maintain commercial sterility under conditions of non-refrigerated storage and distribution;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(146)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A food that because of its pH or A<SUB>w</SUB> value, or interaction of A<SUB>w</SUB> and pH values, is designated as a non-TCS food in Table A or B of this definition;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(146)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A food that is designated as Product Assessment Required (PA) in Table A or B of this definition and has undergone a Product Assessment showing that the growth or toxin formation of pathogenic microorganisms that are reasonably likely to occur in that food is precluded due to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(146)(c)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Intrinsic factors including added or natural characteristics of the food such as preservatives, antimicrobials, humectants, acidulants, or nutrients,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(146)(c)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Extrinsic factors including environmental or operational factors that affect the food such as packaging, modified atmosphere such as Reduced Oxygen Packaging, shelf life and use, or temperature range of storage and use, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(146)(c)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A combination of intrinsic and extrinsic factors; or</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(146)(c)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A food that does not support the growth or toxin formation of pathogenic microorganisms even though the food may contain a pathogenic microorganism or chemical or physical contaminant at a level sufficient to cause illness or injury.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(147)">(147)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"USDA"</B> means the U.S. Department of Agriculture.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(148)">(148)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Utensil"</B> means a food-contact implement or container used in the storage, preparation, transportation, dispensing, sale, or service of food, such as kitchenware or tableware that is multiuse, single-service, or single-use; gloves used in contact with food; temperature sensing probes of food temperature measuring devices; and probe-type price or identification tags used in contact with food.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(149)">(149)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> "Variance"</B> means a written document issued by the Department that authorizes a modification or waiver of one or more requirements of this Chapter if, in the opinion of the Department, a health hazard or nuisance will not result from the modification or waiver.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(150)">(150)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Vehicle Vender"</B> means a foodservice unit mounted on a vehicle registered with the Georgia Department of Revenue, Division of Motor Vehicles and approved for street usage, designed to be readily movable, and which serves multiple locations on a daily basis along a route which is approved by the Health Authority. It operates on a grab-and-go basis in which the consumer selects packaged food from holding equipment and pays the driver of the vehicle. The majority of food is processed, packaged in individual portions and labeled at the base of operation for service to the consumer. However, some foods may be purchased for sale from licensed food distributors.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(151)">(151)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Vending machine"</B> means a self-service device that, upon insertion of a coin, paper currency, token, card, or key, or by optional manual operation, dispenses unit servings of food in bulk or in packages without the necessity of replenishing the device between each vending operation.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(152)">(152)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Vending machine location"</B> means the room, enclosure, space, or area where one or more vending machines are installed and operated and includes the storage areas and areas on the premises that are used to service and maintain the vending machines.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(153)">(153)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Warewashing" </B> means the cleaning and sanitizing of utensils and food-contact surfaces of equipment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.01(154)">(154)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"Whole-muscle, intact beef"</B> means whole muscle beef that is not injected, mechanically tenderized, reconstructed, or scored and marinated, from which beef steaks may be cut.</td> </tr> </table> <h2><a href="/GAC/511-6-1-.02" name="511-6-1-.02" title="511-6-1-.02">Rule 511-6-1-.02 Provisions</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Permit.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Valid Permit Required.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> It shall be unlawful for any person to operate any type of food service operation: fixed food service establishment, mobile food service establishment, extended food service establishment, temporary food service establishment, catering food service establishment, or incubator food service establishment without having first obtained a valid food service permit from the Health Authority pursuant to this Chapter.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Permits shall be issued by the Health Authority on forms prescribed by the Department.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Permits shall only be issued to one permit holder, to one location, and to one type of operation.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Permits shall not be issued to separately owned food service operations which propose to utilize common food service equipment and facilities. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Invalidation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Permits shall expire upon change of permit holder, location, or type of operation. However, changes in food vending locations will not invalidate a mobile food service unit's permit or an extended food service unit permit so long as the new locations are within the jurisdiction of the permitting Health Authority.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Upon transfer of ownership of an existing food service establishment, the Health Authority may issue a Provisional Permit to correct noncompliant construction or equipment problems at the food service establishment after conducting an initial inspection if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(b)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> the new owner has not significantly changed the menu, such as menu changes described in paragraphs (g)1., 2., and 3. of this subsection, and the establishment has not been extensively remodeled from the plans originally approved by the Health Authority for the previous ownership;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(b)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> the food service establishment achieves satisfactory compliance with the provisions of this Chapter, and does not have an imminent health hazard that represents a threat to public health during the inspection; and,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(b)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> the applicant meets the requirements set forth in paragraphs (c)1 and (c)2 of this subsection and DPH Rule <a title="511-6-1-.02(3)" href="511-6-1-.02#511-6-1-.02(3)">511-6-1-.02(3)</a> a.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A Provisional Permit shall expire 60 days after issuance, unless suspended or revoked, and shall not be renewed. The Provisional permit holder shall correct all non-compliant construction or equipment problems identified prior to the Health Authority issuing a food service permit.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Satisfactory Compliance.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> To qualify for a permit, an applicant shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(c)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be an owner of the food service establishment or an officer of the legal ownership; </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(c)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Agree to allow the Health Authority access to the food service establishment; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(c)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Provide required information and pay all applicable fees at the time the application is submitted;</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prior to the issuance of the permit to new or existing establishments, the applicant shall provide evidence of satisfactory compliance with the provisions of this Chapter and all other provisions of laws that apply to the location, construction and maintenance of food service establishments and the safety of persons therein.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Displaying the Inspection Report.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(d)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(d)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Property.</B> The permit shall be returned within seven days to the local Health Authority when the food service establishment ceases to operate, has a change in ownership, is moved to another location or when the permit is revoked.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Responsibilities of the Permit Holder</B>. The permit holder shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Post the permit as specified in DPH Rule <a title="511-6-1-.02(1)(d)" href="511-6-1-.02#511-6-1-.02(1)(d)">511-6-1-.02(1)(d)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with the provisions of this Chapter including the conditions of a granted variance as specified under DPH Rule <a title="511-6-1-.10(5)(a)" href="511-6-1-.10#511-6-1-.10(5)(a)">511-6-1-.10(5)(a)</a>, and approved plans as specified under subsection (4)(b) of this Rule;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a food service establishment is required under DPH Rule <a title="511-6-1-.02(5)" href="511-6-1-.02#511-6-1-.02(5)">511-6-1-.02(5)</a> to operate under a HACCP plan, comply with the plan as specified under DPH Rule <a title="511-6-1-.10(5)(c)" href="511-6-1-.10#511-6-1-.10(5)(c)">511-6-1-.10(5)(c)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Immediately contact the Health Authority to report an illness of a food employee or conditional employee as specified under DPH Rule <a title="511-6-1-.03(4)(b)" href="511-6-1-.03#511-6-1-.03(4)(b)">511-6-1-.03(4)(b)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Immediately discontinue operations and notify the Health Authority if an imminent health hazard may exist as specified under DPH Rule <a title="511-6-1-.03(2)(n)" href="511-6-1-.03#511-6-1-.03(2)(n)">511-6-1-.03(2)(n)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Allow representatives of the Health Authority access to the food service establishment as specified under DPH Rule <a title="511-6-1-.10(2)(d)" href="511-6-1-.10#511-6-1-.10(2)(d)">511-6-1-.10(2)(d)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"> As required within DPH Rule <a title="511-6-1-.08(1)(i)1" href="511-6-1-.08#511-6-1-.08(1)(i)1">511-6-1-.08(1)(i)1</a>. (i), maintain and provide to the Health Authority, a current listing of all food vending locations for mobile food service units and extended food service units for the purpose of enabling representatives of the Health Authority access to these units for inspection as specified in DPH Rule <a title="511-6-1-.10(2)(d)" href="511-6-1-.10#511-6-1-.10(2)(d)">511-6-1-.10(2)(d)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)8.">8.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Replace existing facilities and equipment with facilities and equipment that comply with this Chapter if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)8.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The Health Authority directs the replacement because the facilities and equipment constitute a public health hazard or nuisance, or because they no longer comply with the criteria upon which the facilities and equipment were accepted;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)8.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The Health Authority directs the replacement of the facilities and equipment because of a change of ownership, if existing equipment cannot meet the following criteria: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)8.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Equipment must be capable of being maintained in state of good repair and satisfactorily function for its intended purpose according to requirements of this Chapter;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)8.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Equipment must be capable of being maintained in a sanitary condition as required by this Chapter; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)8.(ii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Food-contact surfaces of equipment must remain nontoxic as required by this Chapter.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)8.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The facilities and equipment are replaced in the normal course of operation;</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)9.">9.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with directives of the Health Authority including time frames for corrective actions specified in inspection reports, notices, orders, warnings, and other directives issued by the Health Authority; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(f)10.">10.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Accept notices issued and served by the Health Authority according to law.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Notification of Menu Change.</B> The Health Authority must be notified prior to adding any food item to the menu that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Requires the installation of equipment or structural modification of the food service establishment;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Involves a food preparation process, which may consist of cooking, cooling or reheating food, that was not performed in the establishment prior to the menu change; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(1)(g)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Poses a health risk to consumers because it is a raw animal food served raw or undercooked. </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mobile Food Service Unit.</B> A food service permit will be issued to a mobile food service operation in the county of origin where the base of operation is located. A separate "Mobile Unit Permit" will be issued for each mobile unit in each county in which the mobile unit operates, including the county of origin. In addition, mobile food service units shall not operate as separate and independent entities apart from the authority of the active managerial control of the permit holder for its base of operation.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Application for a Permit.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Requirements.</B> The management of the food service establishment, including a mobile food service unit and an extended foodservice unit, shall submit to the local Health Authority an application for a permit at least ten business days prior to the anticipated date of opening and commencement of the operation of the food service establishment, mobile food service unit, or extended food service unit.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Contents of the Application. </B>The application shall include: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The name, birth date, mailing address, telephone number, and signature of the person applying for the permit and the name, mailing address, and location of the food service establishment;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Information specifying whether the food service establishment is owned by an association, corporation, individual, partnership, or other legal entity;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A statement specifying whether the food service establishment: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is mobile or stationary and temporary or permanent, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is an operation that includes one or more of the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)3.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prepares, offers for sale, or serves time /temperature control for safety food: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)3.(ii)(I)I.">I.</a></td> <td valign="top" style="text-align:left" class="leftalign">Only to order upon a consumer's request,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)3.(ii)(I)II.">II.</a></td> <td valign="top" style="text-align:left" class="leftalign">In advance in quantities based on projected consumer demand and discards food that is not sold or served at an approved frequency,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)3.(ii)(I)III.">III.</a></td> <td valign="top" style="text-align:left" class="leftalign">Using time as the public health control as specified under DPH Rule <a title="511-6-1-.04(6)(i)" href="511-6-1-.04#511-6-1-.04(6)(i)">511-6-1-.04(6)(i)</a>, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)3.(ii)(I)IV.">IV.</a></td> <td valign="top" style="text-align:left" class="leftalign">Using a process or activity that may require a HACCP plan as specified under DPH Rule <a title="511-6-1-.02(5)" href="511-6-1-.02#511-6-1-.02(5)">511-6-1-.02(5)</a>. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)3.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prepares time/temperature control for safety food in advance using a food preparation method that involves two or more steps, such as combining time/temperature control for safety food ingredients, cooking, cooling, reheating, hot or cold holding, freezing, or thawing;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)3.(ii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prepares food as specified under paragraph 3(ii)(II) of this subsection for delivery to and consumption at a location off the premises of the food service establishment where it is prepared;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)3.(ii)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prepares food as specified under paragraph 3(ii)(II) of this subsection for service to a highly susceptible population;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)3.(ii)(V)">(V)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prepares only food that is not time/temperature control for safety food, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)3.(ii)(VI)">(VI)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Does not prepare, but offers for sale only prepackaged food that is not time/temperature control for safety food;</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The name, title, address, and telephone number of the person directly responsible for the management of the food service establishment;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The name, title, address, and telephone number of the person who functions as the immediate supervisor of the person specified under paragraph 4 of this subsection such as the zone, district, or regional supervisor;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The names, titles, and addresses of: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)6.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> All persons who share legal ownership as specified under paragraph 2 of this subsection including owners, shareholders, members, or partners, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)6.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The local resident agent if one is required based on the type of legal ownership;</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A statement signed by the applicant that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)7.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Attests to the accuracy of the information provided in the application, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)7.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Affirms that the applicant will: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)7.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with this Chapter, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)7.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Allow the Health Authority access to the establishment as specified under DPH Rule <a title="511-6-1-.10(2)(d)" href="511-6-1-.10#511-6-1-.10(2)(d)">511-6-1-.10(2)(d)</a> and to the records specified under DPH Rule <a title="511-6-1-.04(3)(l)" href="511-6-1-.04#511-6-1-.04(3)(l)">511-6-1-.04(3)(l)</a> and DPH Rule <a title="511-6-1-.06(2)(q)" href="511-6-1-.06#511-6-1-.06(2)(q)">511-6-1-.06(2)(q)</a> and DPH Rule <a title="511-6-1-.02(6)(d)7" href="511-6-1-.02#511-6-1-.02(6)(d)7">511-6-1-.02(6)(d)7</a>; and</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)8.">8.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Other information required by the Health Authority. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)8.(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Duplicate Forms</B>. The application shall be prepared in duplicate on forms provided by the Department. The original shall be forwarded to the local Health Authority and the copy retained by the management.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)8.(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Dates of Operation for Temporary Food Service Establishments.</B> The application for a temporary food service establishment shall show the start and end dates of the proposed operation.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(3)(b)8.(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Schedule of Locations for Mobile Food Service Operations.</B> The completed application for a mobile food service operation in the county of origin shall include a schedule of locations and times where the mobile unit(s) will be parked and operated. The completed application for each mobile unit permit will include the schedule of locations where the individual unit will be parked and operated. It will be the responsibility of the permit holder to update the Health Authority when a change in schedule is made as specified within paragraph (1)(f)7. of this subsection.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>When Plans Are Required.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Approval of Plans.</B> Properly prepared plans to scale and specifications must be submitted for review and approval when a food service establishment is constructed or extensively remodeled, or when an existing structure is converted to use as a food service establishment. <B><SUP>PF</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Submission of Plans.</B> The plans and specifications shall be submitted to the Health Authority of the county in which the food service establishment will be constructed at least fourteen business days prior to beginning construction. The plans shall indicate the proposed menu, floor plan layout, arrangement of equipment, mechanical plans, construction materials and finish schedule, the type and model of proposed fixed equipment and facilities and the anticipated service volume per day.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(4)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Review of Plans and Specifications.</B> Plans and specifications shall be reviewed as per guidance provided within the most current version of the "Food Service Establishment Manual for Design, Installation and Construction" referenced within subsection (7) of this Rule.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>When a HACCP Plan is Required.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule <a title="511-6-1-.02(6)" href="511-6-1-.02#511-6-1-.02(6)">511-6-1-.02(6)</a> and the relevant provisions of this Code if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(5)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Submission of a HACCP plan is required according to the Chapter;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(5)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A variance is required as specified DPH Rule <a title="511-6-1-.04(5)(a)4(iv)" href="511-6-1-.04#511-6-1-.04(5)(a)4(iv)">511-6-1-.04(5)(a)4(iv)</a>, <a title="511-6-1-.04(6)(j)" href="511-6-1-.04#511-6-1-.04(6)(j)">511-6-1-.04(6)(j)</a>, or <a title="511-6-1-.05(2)(v)2" href="511-6-1-.05#511-6-1-.05(2)(v)2">511-6-1-.05(2)(v)2</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(5)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The local Health Authority determines that a food preparation or processing method requires a variance based on a plan submittal specified under DPH Rule <a title="511-6-1-.02(4)(b)" href="511-6-1-.02#511-6-1-.02(4)(b)">511-6-1-.02(4)(b)</a>, or an inspectional finding, or a variance request.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule <a title="511-6-1-.04(6)(k)" href="511-6-1-.04#511-6-1-.04(6)(k)">511-6-1-.04(6)(k)</a>, a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Contents of a HACCP plan. </B>For a food establishment that is required under DPH Rule <a title="511-6-1-.02(5)(a) and (b)" href="511-6-1-.02#511-6-1-.02(5)(a) and (b)">511-6-1-.02(5)(a) and (b)</a> to have a HACCP plan, the plan and specifications shall indicate: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Categorization of Foods.</B> A categorization of the types of time/temperature control for safety foods that are specified in the menu such as soups and sauces, salads, and bulk solid foods such as meat roasts or other foods that are specified by the Health Authority; <B><SUP>PF</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Flow Diagram.</B> A flow diagram by specific food or category type that identifies critical control points and provides information on ingredients, materials and equipment used in the preparation of that food and formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved; <B><SUP>PF</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(6)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Training Plan.</B> Food employee and supervisory training plan that addresses the food safety issues of concern; <B><SUP>PF</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(6)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Standard Operating Procedures.</B> A statement of standard operating procedures for the plan under consideration including clearly identifying: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(6)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Hazard analysis of menu items<I>,</I><B><SUP>PF</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(6)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Each critical control point, <B><SUP>PF</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(6)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">The critical limits for each critical control point,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(6)(d)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">The method and frequency for monitoring and controlling each critical control point by the food employee designated by the person in charge, <B><SUP> PF</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(6)(d)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Action to be taken by the person in charge if the critical limits for each critical control point are not met, <B><SUP>PF</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(6)(d)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">The method and frequency for the person in charge to routinely verify that the food employee is following standard operating procedures and monitoring critical control points, <B><SUP>PF</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(6)(d)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign">Records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed, <B><SUP>PF</SUP></B> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(6)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Additional Scientific Data.</B> Additional scientific data or other information, as required by the Health Authority, supporting the determination that food safety is not compromised by the proposal. <B><SUP>PF</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Requirements - Permit Issued.</B> For food service establishments that are required to submit plans as specified under paragraph (4) of this Rule, the Health Authority shall issue a permit to the applicant after: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A properly completed application is submitted;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The required fee is submitted;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(7)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The required plans, specifications, and information are reviewed and approved; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(7)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A preoperational inspection shows that the establishment is built orremodeled in accordance with the approved plans and specifications and that the establishment is incompliance with this Chapter. In addition, it may be used to verify that existing construction meets the requirements of the Chapter during a change in permit holder.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.02(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Interpretation of this Chapter.</B> This Chapter shall be interpreted by the Department. Interpretations and guidance may be found in the current editions of the "Interpretation Manual for the Georgia Rules and Regulations for Food Service" and "Food Service Establishment Manual for Design, Installation and Construction".</td> </tr> </table> <h2><a href="/GAC/511-6-1-.03" name="511-6-1-.03" title="511-6-1-.03">Rule 511-6-1-.03 Management and Personnel</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Demonstration of Knowledge.</B> Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Compliance with Chapter.</B> Complying with this Chapter by having no violations of Priority Items during the current inspection; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Certified Food Service Manager.</B> Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; <SUP>Pf</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Correct Answers to Food Safety Questions.</B> Responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describing the symptoms associated with the diseases that are transmissible through food; <SUP>Pf </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining the significance of the relationship between maintaining the time and temperature of time/temperature control for safety food and the prevention of foodborne illness; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Stating the required food temperatures and times for safe cooking of time/temperature control for safety food including meat, poultry, eggs, and fish; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of time/temperature control for safety food; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)8.">8.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describing the relationship between the prevention of foodborne illness and the management and control of the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)8.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cross contamination, <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)8.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hand contact with ready-to-eat foods, <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)8.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Handwashing, and <SUP>Pf </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)8.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Maintaining the food service establishment in a clean condition and in good repair; <SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)9.">9.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describing foods identified as major food allergens and the symptoms major food allergen could cause in a sensitive individual who has an allergic reaction; <SUP>Pf </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)10.">10.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining the relationship between food safety and providing equipment that is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)10.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sufficient in number and capacity, and <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)10.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Properly designed, constructed, located, installed, operated, maintained, and cleaned; <SUP>Pf </SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)11.">11.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; <SUP>Pf </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)12.">12.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)13.">13.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Identifying poisonous or toxic materials in the food service establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)14.">14.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Chapter; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)15.">15.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Chapter, or an agreement between the Health Authority and the food service establishment; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)16.">16.</a></td> <td valign="top" style="text-align:left" class="leftalign">Explaining the responsibilities, rights, and authorities assigned by this Chapter to the: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)16.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Food employee, <SUP>Pf </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)16.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Conditional employee, <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)16.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Person in charge, <SUP> Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)16.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Health Authority; <SUP>Pf</SUP> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(1)(c)17.">17.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. <SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Responsibilities of the Person in Charge (PIC)</B>. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Operations Not Conducted in Private Home.</B> Food service establishment operations are not conducted in a private home or in a room used as living or sleeping quarters; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Authorized Personnel Access. </B> Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Authorized Persons Compliance. </B>Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; <SUP> Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Employee Handwashing.</B> Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Monitoring of Receiving.</B> Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1<B>-</B>.04(3)(m); <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Proper Cooking Techniques. </B>Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Proper Cooling Methods.</B> Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Consumer Food Safety. </B>Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Proper Sanitizing</B>. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Clean Tableware.</B> Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Bare Hand Contact.</B> Unless the conditions specified in DPH Rule <a title="511-6-1-.04(4)(a)4" href="511-6-1-.04#511-6-1-.04(4)(a)4">511-6-1-.04(4)(a)4</a> are met, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(l)">(l)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Safety Training.</B> Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(m)">(m)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Reporting Responsibilities.</B> Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(n)">(n)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Imminent Health Hazard.</B> If an imminent health hazard exists because of an emergency such as a fire, flood, interruption of electrical or water service for two or more hours, sewage malfunction, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. <B><SUP>P</SUP></B> However, establishments may continue to operate under an emergency operation plan that has been approved by the Health Authority prior to the occurrence of such emergency events. <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(2)(o)">(o)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Procedures and Plans.</B> Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. <SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Certified Food Safety Manager. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Safety Manager Certification.</B> Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Certification Requirements/Exemptions.</B> At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">The following operations are not required to have a certified owner or manager: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(b)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A mobile food service unit that does not process foods;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(b)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Food service establishments that serve non-time/temperature control for safety food that requires limited preparation, or those time/temperature control for safety foods which have been previously prepared in a permitted food service establishment; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(b)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Temporary food service establishments in accordance with DPH Rule <a title="511-6-1-.08(2)(a)" href="511-6-1-.08#511-6-1-.08(2)(a)">511-6-1-.08(2)(a)</a>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A food service establishment will have sixty days from the date of initial permit issuance, <P>change of ownership permit issuance, or termination of employment of its CFSM to employ a new CFSM.</P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A food service establishment that operates without a CFSM shall notify the Health Authority within thirty days of the date that the establishment ceases to employ a CFSM with the name and certification number of the former CFSM and measures being taken to designate a new CFSM. Measures shall include: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(b)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hiring a new CFSM;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(b)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Designating an existing employee who is enrolled in an approved CFSM training course; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(b)3.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hiring a new employee who is enrolled in an approved CFSM training course.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Certification Documentation. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The original CFSM certificate shall be posted in public view in each food service establishment. tc " 1. The CFSM certificate shall be posted conspicuously in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority." An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The certification is not transferable between persons.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Certified Food Safety Manager Responsibility.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The CFSM shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(d)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(d)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(d)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(d)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(3)(d)2.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Assess training needs of the food service employees and request formal training as needed.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Employee Health.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Requirement to Report Symptoms, Diagnosis and History of Exposure.</B> The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Has any of the following symptoms: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Vomiting, <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Diarrhea, <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Jaundice, <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sore throat with fever, <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)1.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A lesion containing pus such as a boil or infected wound that is open or draining and is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)1.(v)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover<I>,</I><SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)1.(v)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> On exposed portions of the arms, unless the lesion is protected by an impermeable cover, <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)1.(v)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Has an illness diagnosed by a health practitioner due to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Norovirus, <SUP>P </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hepatitis A virus, <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Shigella spp</I>., <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Shiga toxin-producing<I> Escherichia coli</I>, <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)2.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> typhoid fever (caused by <I>Salmonella Typhi)</I>; <SUP>P </SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)2.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> nontyphoidal<I>Salmonella</I>; <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Had typhoid fever (caused by <I>Salmonella Typhi)</I>, diagnosed by a health practitioner, within the past three months, without having received antibiotic therapy as determined by a health practitioner;<SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Had been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Norovirus within the past 48 hours of the last exposure, <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Shiga toxin-producing <I>Escherichia coli</I>, or <I>Shigella</I> spp. within the past three days of the last exposure, <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> typhoid fever (caused by <I>Salmonella Typhi) </I>within the past 14 days of the last exposure, <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)4.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hepatitis A virus within the past 30 days of the last exposure; <SUP>P</SUP> or</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Norovirus within the past 48 hours of the last exposure, <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Shiga toxin-producing <I>Escherichia coli</I>, or <I>Shigella</I> spp. within the past three days of the last exposure, <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)5.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> typhoid fever (caused by <I>Salmonella Typhi) </I>within the past 14 days of the last exposure, <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(a)5.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hepatitis A virus within the past 30 days of the last exposure. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Responsibility of Person in Charge to Notify the Health Authority.</B>The CFSM or person in charge shall notify the Health Authority when a food employee is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Jaundiced, <SUP>Pf </SUP>or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Diagnosed with an illness due to Norovirus, Hepatitis A virus, <I>Shigella</I> spp., Shiga toxin-producing <I>Escherichia coli</I>, or typhoid fever (caused by <I>Salmonella Typhi)</I>. <SUP> P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Person in Charge's Responsibility to Prohibit a Symptomatic Conditional Employee.</B> The person in charge shall ensure that a conditional employee: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under subsection (4)(a)1 - 3 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified under subsection (4)(h) of this Rule; <SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Who will work as a food employee in a food service establishment that serves as a highly susceptible population and reports a history of exposure as specified under subsections (4)(a)4 and 5 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria as specified under subsection (4)(h)10 of this Rule. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Person In Charge's Responsibility to Exclude or Restrict a Symptomatic Employee.</B> The person in charge shall ensure that a food employee who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure as specified under subsections (4)(a)1 through 5 of this Rule is excluded or restricted and in compliance with a removal, adjustment or retention of an exclusion or restriction. <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Responsibility of Food Employee and Conditional Employee to Report.</B> A food employee or conditional employee shall report to the person in charge the information as specified under subsection (4)(a) of this Rule. <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Responsibility of Food Employee to Comply.</B> A food employee shall comply with an exclusion or restriction and with a removal, adjustment or retention of an exclusion or restriction. <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Exclusions and Restrictions.</B> The person in charge shall exclude or restrict a food employee, from a food service establishment in accordance with the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except when the symptom is from a noninfectious condition, exclude a food employee if the food employee is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Symptomatic with vomiting or diarrhea; <SUP>P</SUP>or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Symptomatic with vomiting or diarrhea and diagnosed with an infection from Norovirus, <I>Shigella</I> spp., nontyphoidal<I>Salmonella</I>, or Shiga toxin-producing <I>Escherichia coli</I>. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Exclude a food employee who is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Jaundiced and the onset of jaundice occurred within the last seven calendar days, unless the food employee provides to the person in charge written medical documentation from a health practitioner specifying that the jaundice is not caused by hepatitis A virus or other fecal-orally transmitted infection; <SUP>P </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Diagnosed with an infection from hepatitis A virus within 14 calendar days from the onset of any illness symptoms, or within seven calendar days of the onset of jaundice; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Diagnosed with an infection from hepatitis A virus without developing symptoms. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Exclude a food employee who is diagnosed with typhoid fever (caused by <I>Salmonella Typhi)</I>, or reports a previous diagnosis of typhoid fever (caused by <I>Salmonella Typhi)</I> within the past three months, without having received antibiotic therapy. <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Exclude a food employee that works in a food service establishment serving a highly susceptible population who is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Diagnosed with an infection from Norovirus andis asymptomatic; <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Diagnosed with an infection from <I>Shigella</I> spp. and is asymptomatic; <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Diagnosed with an infection from Shiga toxin-producing <I>E. coli</I>, and is asymptomatic; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)4.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ill with symptoms of acute onset of sore throat with fever. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Restrict a food employee that works in a food service establishment not serving a highly susceptible population who is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Diagnosed with an infection from Norovirus andis asymptomatic; <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Diagnosed with an infection from <I>Shigella</I> spp. and is asymptomatic; <SUP> P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)5.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Diagnosed with an infection from Shiga toxin-producing <I>E. coli</I>, and is asymptomatic; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)5.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ill with symptoms of acute onset of sore throat with fever. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">Restrict a food employee that is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered. <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Restrict a food employee that is exposed to a foodborne pathogen as specified under subsections (4)(a)4 or 5 of this Rule, if the food employee who works in a food service establishment serving a highly susceptible population. <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(g)8.">8.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Restrict a food employee that is diagnosed with an infection from nontyphoidal<I>Salmonella</I> and is asymptomatic who works in a food service establishment serving a highly susceptible population or in a food service establishment not serving a highly susceptible population.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Removal, Adjustment, or Retention of Exclusions and Restrictions.</B> The person in charge may remove, adjust, or retain the exclusion or restriction of a food employee according to the following conditions: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except when a food employee is diagnosed with an infection from hepatitis A virus or typhoid fever (caused by <I>SalmonellaTyphi)</I>: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a food employee who was excluded for being symptomatic with vomiting or diarrhea if the food employee: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is asymptomatic for at least 24 hours; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Provides to the person in charge written medical documentation from a health practitioner that states the symptom is from a noninfectious condition. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a food employee was diagnosed with an infection from Norovirus, and excluded for being symptomatic with vomiting or diarrhea: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Restrict the food employee, who is asymptomatic for at least 24 hours and works in a food service establishment not serving a highly susceptible population, until the conditions for reinstatement as specified under paragraphs 4(i) or (ii) of this subsection are met; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Retain the exclusion for the food employee, who is asymptomatic for at least 24 hours and works in a food service establishment that serves a highly susceptible population, until the conditions for reinstatement as specified under paragraphs 4(i) or (ii) of this subsection are met. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a food employee was diagnosed with an infection from Shigella, and excluded for being symptomatic with vomiting or diarrhea: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(iii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Restrict the food employee who is asymptomatic for at least 24 hours and works in a food service establishment not serving a highly susceptible population, until the conditions for reinstatement as specified under paragraphs 5(i) or (ii), of this subsection are met; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(iii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Retain the exclusion for the food employee, who is asymptomatic for at least 24 hours and works in a food service establishment that serves a highly susceptible population, until the conditions for reinstatement as specified under paragraphs 5(i) or (ii), or 5(i) and 1(iii)(I) of this subsection are met. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a food service employee was diagnosed with an infection from Shiga toxin-producing <I>Escherichia coli</I> and excluded for being symptomatic with vomiting or diarrhea: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(iv)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Restrict the food service employee, who is asymptomatic for at least 24 hours and works in a food service establishment not serving a high susceptible population, until the conditions for reinstatement as specified under paragraphs 6(i) or (ii) of this section are met; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(iv)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Retain the exclusion for the food employee who is asymptomatic for at least 24 hours and works in a food service establishment that serves a highly susceptible population, until the conditions for reinstatement as specified under paragraphs (6)(i) or (ii) of this subsection are met. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If food employee was diagnosed with an infection from nontyphoidal<I>Salmonella</I> and excluded for being symptomatic with vomiting or diarrhea: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(v)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Restrict the food employee who is asymptomatic for at least 30 days until conditions for reinstatement specified under paragraphs (7)(i) or (ii) of this subsection are met. <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)1.(v)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Retain the exclusion for the food employee who is symptomatic, until conditions for reinstatement under paragraphs (7)(i) or (ii) of this subsection are met. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Reinstate a food employee who was excluded as specified under paragraph (4)(g)2 of this Rule ifthe person in charge obtains approval from the Health Authority and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee has been jaundiced for more than seven calendar days; <SUP>P </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The anicteric food employee has been symptomatic with symptoms other than jaundice for more than 14 calendar days; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee is free of a hepatitis A virus infection. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Reinstate a food employee who was excluded for a diagnosis of typhoid fever (caused by <I>Salmonella Typhi)</I>, or a previous infection of typhoid feverwithin the past 3 months without receiving antibiotic treatment if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The person in charge obtains approval from the Health Authority; <SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee provides to the person in charge written medical documentation from a health practitioner that states the food employee is free from typhoid fever (caused by <I>Salmonella Typhi)</I>. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Reinstate a food employee who was excluded for being symptomatic with Norovirus or asymptomatic with Norovirus and working in a food service establishment serving a highly susceptible population or who was restricted for being asymptomatic with Norovirus in a food service establishment not serving a highly susceptible population if the person in charge obtains approval from the Health Authority and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The excluded or restricted food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee is free of a Norovirus infection; <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee was excluded or restricted after symptoms of vomiting or diarrhea resolved, and more than 48 hours have passed since the food employee became asymptomatic; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee was excluded or restricted and did not develop symptoms and more than 48 hours have passed since the food employee was diagnosed. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Reinstate a food employee who was excluded for being symptomatic with <I>Shigella</I> or asymptomatic with <I>Shigella</I> and working in a food service establishment serving a highly susceptible population or who was restricted for being asymptomatic with <I>Shigella</I> in a food service establishment not serving a highly susceptible population if the person in charge obtains approval from the Health Authority and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The excluded or restricted food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee is free of a <I>Shigella</I> spp. infection based on test results showing two consecutive negative stool specimen cultures that are taken: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)5.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Not earlier than 48 hours after discontinuance of antibiotics, <SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)5.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least 24 hours apart; <SUP>P </SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee was excluded or restricted after symptoms of vomiting or diarrhea resolved, and more than seven calendar days have passed since the food employee became asymptomatic; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)5.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee was excluded or restricted and did not develop symptoms and more than seven calendar days have passed since the food employee was diagnosed. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a food employee who was excluded for being symptomatic with Shiga toxin-producing Escherichia coli or asymptomatic with Shiga toxin-producing <I>Escherichia coli</I> and working in a food service establishment serving a highly susceptible population or who was restricted for being asymptomatic with Shiga toxin-producing <I>Escherichia coli</I> in a food service establishment not serving a highly susceptible population if the person in charge obtains approval from the Health Authority and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)6.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The excluded or restricted food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee is free of an infection from Shiga toxin-producing <I>Escherichia coli</I> based on test results that show two consecutive negative stool specimen cultures that are taken: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)6.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Not earlier than 48 hours after discontinuance of antibiotics; <SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)6.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least 24 hours apart; <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)6.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee was excluded or restricted after symptoms of vomiting or diarrhea resolved and more than seven calendar days have passed since the food employee became asymptomatic; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)6.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee was excluded or restricted and did not develop symptoms and more than seven days have passed since the food employee was diagnosed. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a food employee who was excluded for being symptomatic with nontyphoidal<I>Salmonella </I>or who was restricted for being asymptomatic with nontyphoidal<I>Salmonella</I> and working in a Highly Susceptible Population or a food service establishment not serving a Highly Susceptible Population if the Person in Charge obtains approval from the Health Authority and one of the following conditions is met:. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)7.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The excluded or restricted food employee provides to the Person in Charge written medical documentation from a health practitioner stating that the food employee is free of a nontyphoidal<I>Salmonella</I> infection based on test results showing 2 consecutive negative stool specimen cultures that are taken; <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)7.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Not earlier than 48 hours after discontinuance of antibiotics, <SUP>P</SUP>and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)7.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least 24 hours apart; <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)7.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee was restricted after symptoms of vomiting or diarrhea resolved, and more than 30 days have passed since the food employee became asymptomatic: <SUP>P </SUP>or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)7.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee was excluded or restricted and did not develop symptoms and more than 30 days have passed since the food employee was diagnosed.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)8.">8.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a food employee who was excluded or restricted for being ill with symptoms of acuteonset of sore throat with fever if the food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee meets one of the following conditions: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)8.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Has received antibiotic therapy for <I>Streptococcus pyogenes</I> infection for more than 24 hours; <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)8.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Has at least one negative throat specimen culture for <I>Streptococcus pyogenes</I> infection; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)8.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is otherwise determined by a health practitioner to be free of a <I>Streptococcus pyogenes</I> infection. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)9.">9.</a></td> <td valign="top" style="text-align:left" class="leftalign">Reinstate a food employee who was restricted for a skin lesion containing pus such as a boil or infected wound that was open and draining if the skin, infected wound, cut, or pustular boil is properly covered with one of the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)9.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An impermeable cover such as a finger cot or stall and a single-use glove over the impermeable cover if the infected wound or pustular boil is on the hand, finger, or wrist; <SUP>P </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)9.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An impermeable cover on the arm if the infected wound or pustular boil is on the arm; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)9.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A dry, durable, tight-fitting bandage if the infected wound or pustular boil is on another part of the body. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.">10.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Reinstate a food employee who was restricted in a food service establishment serving a highly susceptible population due to exposure to one of the following pathogens as specified under subsection (4)(a)4 or 5 of this Rule: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Norovirus and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than 48 hours have passed since the last day the food employee was potentially exposed; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than 48 hours have passed since the food employee's household contact became symptomatic. <SUP>P </SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Shigella spp</I>. or Shiga toxin-producing <I>Escherichia coli</I> and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than three calendar days have passed since the last day the food employee was potentially exposed; <SUP> P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than three calendar days have passed since the food employee's household contact became asymptomatic. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Typhoid fever (caused by <I>Salmonella Typhi</I>) and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(iii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than 14 calendar days have passed since the last day the food employee was potentially exposed; <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(iii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than 14 calendar days have passed since the food employee's household contact became asymptomatic. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hepatitis A virus and one of the following conditions is met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(iv)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee is immune to hepatitis A virus infection because of a prior illness from hepatitis A;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(iv)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee is immune to hepatitis A virus infection because of vaccination against hepatitis A; <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(iv)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee is immune to hepatitis A virus infection because of IgG administration; <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(iv)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than 30 calendar days have passed since the last day the food employee was potentially exposed; <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(iv)(V)">(V)</a></td> <td valign="top" style="text-align:left" class="leftalign"> More than 30 calendar days have passed since the food employee's household contact became jaundiced; <SUP>P</SUP> or </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(iv)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food employee does not use an alternative procedure that allows bare hand contact with ready-to-eat food through a variance until at least 30 days after the potential exposure, and the food employee receives additional training about: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(iv)(IV)I.">I.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hepatitis A symptoms and preventing the transmission of infection, <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(iv)(IV)II.">II.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Proper handwashing procedures, <SUP>P</SUP> and </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(4)(h)10.(iv)(IV)III.">III.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Protecting ready-to-eat food from contamination introduced by bare hand contact. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Personal Cleanliness:</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Clean Condition.</B> Food employees shall keep their hands and exposed portions of their arms clean. <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning Procedure.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(b)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Rinse under clean, running warm water; <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(b)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; <SUP>P </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(b)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Rub together vigorously for at least 10 to 15 seconds while: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(b)2.(iii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, <SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(b)2.(iii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(b)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Thoroughly rinse under clean, running warm water; <SUP>P</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(b)2.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. <SUP>P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>When to Wash.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles <SUP>P</SUP> and: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(c)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> After touching bare human body parts other than clean hands and clean, exposed arms; <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(c)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> After using the toilet room; <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(c)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> After caring for or handling service animals or aquatic animals; <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(c)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(c)1.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> After handling soiled equipment or utensils; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(c)1.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(c)1.(vii)">(vii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> When switching between working with raw food and working with ready-to-eat food; <B><SUP>P </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(c)1.(viii)">(viii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Before donning gloves to initiate a task that involves working with food; <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(c)1.(ix)">(ix)</a></td> <td valign="top" style="text-align:left" class="leftalign"> After engaging in other activities that contaminate the hands. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Where to Wash.</B> Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Hand Antiseptics.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with one of the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)1.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be an approved drug that is listed in the FDA publication,"Approved Drug Products with Therapeutic Equivalence Evaluations" as an approved drug based on safety and effectiveness, <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)1.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Have active antimicrobial ingredients that are listed in the FDA monograph for OTC Health-Care Antiseptic Drug Products as an antiseptic handwash, <B><SUP>Pf</SUP></B> and </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Consist only of components which the intended use of each complies with one of the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)1.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A threshold of regulation exemption as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=170.39&amp;title=21#" target="_newtab">21 CFR 170.39</a> - Threshold of regulation for substances used in food-contact articles, <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)1.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=178&amp;title=21#" target="_newtab">21 CFR 178</a> - Indirect Food Additives: Adjuvants, Production Aids, and Sanitizers as regulated for use as a food additive with conditions of safe use, <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)1.(ii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A determination of generally recognized as safe (GRAS). Partial listings of substances with food uses that are GRAS may be found in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=182&amp;title=21#" target="_newtab">21 CFR 182</a> - Substances Generally Recognized as Safe, <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=184&amp;title=21#" target="_newtab">21 CFR 184</a> - Direct Food Substances Affirmed as Generally Recognized as Safe, or <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=186&amp;title=21#" target="_newtab">21 CFR 186</a> - Indirect Food Substances Affirmed as Generally Recognized as Safe for use in contact with food; and in FDA's Inventory of GRAS Notices, <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)1.(ii)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A prior sanction listed under <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=181&amp;title=21#" target="_newtab">21 CFR 181</a> - Prior Sanctioned Food Ingredients, <B><SUP>Pf </SUP></B>or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)1.(ii)(V)">(V)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A Food Contact Notification that is effective, <B><SUP>Pf</SUP></B> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be applied only to hands that are clean. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">If a hand antiseptic or a hand antiseptic solution used as a hand dip does not meet the criteria specified under paragraph 1(ii) of this subsection, use shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Followed by thorough hand rinsing in clean water before hand contact with food or by the use of gloves; <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Limited to situations that involve no direct contact with food by the bare hands. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(e)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">A hand antiseptic solution used as a hand dip shall be maintained clean and at a strength Equivalent to at least 100 mg/L chlorine. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Fingernails.</B> Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. <B><SUP>Pf</SUP></B> Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Jewelry.</B> Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Clothing.</B> The outer layer of clothing of all employees shall be clean. Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linen, and single-service and single-use articles.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Hair Restraints.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(i)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(i)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Hygienic Practices</B>. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(j)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(j)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(j)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Employees shall handle soiled tableware in a way that minimizes contamination of their hands.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(j)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(j)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Food employees experiencing persistent sneezing, coughing, or runny nose that cause discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment; utensils, and linens; or unwrapped single-service articles.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(5)(j)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food employees may not care for or handle animals that may be present such as patrol dogs, service animals, or pets that are allowed as specified in DPH Rule <a title="511-6-1-.07(5)(o)2(ii) through (vi)" href="511-6-1-.07#511-6-1-.07(5)(o)2(ii) through (vi)">511-6-1-.07(5)(o)2(ii) through (vi)</a>. <B><SUP> Pf</SUP></B> Food employees with service animals may handle or care for their service animal and food employees may handle or care for fish in aquariums or molluscan shellfish or crustacean in display tanks if they wash their hands as specified in this Rule. </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.03(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Responding To Contamination Events.</B> A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. <B><SUP>Pf</SUP></B></td> </tr> </table> <h2><a href="/GAC/511-6-1-.04" name="511-6-1-.04" title="511-6-1-.04">Rule 511-6-1-.04 Food</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Condition.</B>Food shall be safe, unadulterated, and honestly presented. <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Source.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Compliance with Food Law.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food shall be obtained from sources that comply with law. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food prepared in a private home or received from a consumer may not be used or offered for human consumption in a food service establishment. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Packaged food shall be labeled as specified in law, including <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=101&amp;title=21#" target="_newtab">21 CFR 101</a> Food Labeling, <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=317&amp;title=9#" target="_newtab">9 CFR 317</a> Labeling, Marking Devices, and Containers, and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=381&amp;title=9#381Subpart N" target="_newtab">9 CFR 381 Subpart N</a> Labeling and Containers, and as specified under subsections (3)(g) and (3)(h) of this Rule. <B><SUP>Pf </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Fish, other than molluscan shellfish, that are intended for consumption in their raw or undercooked form may be offered for sale or service in a food service establishment not serving a highly susceptible population if they are obtained from a supplier that freezes the fish to destroy parasites or frozen on the premises and records are retained.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Whole - muscle, intact beef steaks that are intended for consumption in an undercooked form without a consumer advisory shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Obtained from a food processing plant that, upon request by the purchaser, packages the steaks and labels them, to indicate that the steaks meet the definition of whole- muscle, intact beef, <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Deemed acceptable by the Health Authority based on other evidence, such as written buyer specifications or invoices, that indicates that the steaks meet the definition of whole-muscle, intact beef, <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)5.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If individually cut in a food service establishment: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)5.(iii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cut from whole-muscle intact beef that is labeled by a food processing plant as specified in paragraph 5(i) of this subsection or identified as specified in paragraph 5(ii) of this subsection, <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)5.(iii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prepared so they remain intact, <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)5.(iii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If packaged for undercooking in a food service establishment, labeled as specified in paragraph 5(i) of this subsection or identified as specified in paragraph 5(ii) of this subsection. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">Meat and poultry that is not a ready-to-eat food, and is in a packaged form when it is offered for sale or otherwise offered for consumption, shall be labeled to include safe handling instructions as specified in law, including <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=317.2&amp;title=9#317.2(l)" target="_newtab">9 CFR 317.2(l)</a> and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=9&amp;title=9#" target="_newtab">9</a> CFR 381.125(b).</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(a)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign">Eggs that have not been specifically treated to destroy all viable <I>Salmonellae</I> shall be labeled to include safe handling instructions as specified in law, including <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=101.17&amp;title=21#101.17(h)" target="_newtab">21 CFR 101.17(h)</a>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Received in a Hermetically Sealed Container.</B>Food received in a hermetically sealed container shall be obtained from a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant. <B><SUP>P </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Fluid Milk and Milk Products.</B>Fluid milk and milk products shall be obtained from sources that comply with grade A standards as specified in law. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Fish.</B> Fish that are received for sale or service shall be commercially and legally caught or harvested; or approved for sale or service. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Molluscan Shellfish.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Molluscan shellfish shall be obtained from sources according to law and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List. <B><SUP>P </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(e)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Molluscan shellfish that are recreationally caught may not be received for sale or service. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Wild Mushrooms.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, mushroom species picked in the wild shall not be offered for sale or service by a food establishment unless the food service establishment has been approved to do so. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">This subsection does not apply to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(f)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cultivated wild mushroom species that are grown, harvested, and processed in an operation that is regulated by the food regulatory agency that has jurisdiction over the operation; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(f)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Wild mushroom species if they are in packaged form and are the product of a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Game Animals.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Game animals are received for sale or service shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Commercially raised for food <B><SUP>P</SUP></B> and: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raised, slaughtered, and processed under a voluntary inspection program that is conducted by the agency that has animal health jurisdiction, <B><SUP>P</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under a routine inspection program conducted by a regulatory agency other than the agency that has animal health jurisdiction, <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(i)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raised, slaughtered, and processed according to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(i)(III)I.">I.</a></td> <td valign="top" style="text-align:left" class="leftalign">Laws governing meat and poultry as determined by the agency that has animal health jurisdiction and the agency that conducts the inspection program, <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(i)(III)II.">II.</a></td> <td valign="top" style="text-align:left" class="leftalign">Requirements which are developed by the agency that has animal health jurisdiction and the agency that conducts the inspection program with consideration of factors such as the need for antemortem and postmortem examination by an approved veterinarian or veterinarian's designee; <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under a voluntary inspection program administered by the USDA for game animals such as exotic animals (reindeer, elk, deer, antelope, water buffalo, or bison) that are "inspected and approved" in accordance with <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=352&amp;title=9#" target="_newtab">9 CFR 352</a> Exotic animals; voluntary inspection or rabbits that are "inspected and certified" in accordance with <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=354&amp;title=9#" target="_newtab">9 CFR 354</a> voluntary inspection of rabbits and edible products thereof; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> As allowed by law, for wild game animals that are live-caught: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(iii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Under a routine inspection program conducted by a regulatory agency such as the agency that has animal health jurisdiction, <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(iii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Slaughtered and processed according to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(iii)(II)(A)">(A)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Laws governing meat and poultry as determined by the agency that has animal health jurisdiction and the agency that conducts the inspection program, <B><SUP>P</SUP></B> and <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(iii)(II)(A)I.">I.</a></td> <td valign="top" style="text-align:left" class="leftalign">Requirements which are developed by the agency that has animal health jurisdiction and the agency that conducts the inspection program with consideration of factors such as the need for antemortem and postmortem examination by an approved veterinarian or veterinarian's designee; <B><SUP>P</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(iii)(II)(A)II.">II.</a></td> <td valign="top" style="text-align:left" class="leftalign">As allowed by law, for field-dressed wild game animals under a routine inspection program that ensures the animals: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(iii)(II)(A)II.(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Receive a postmortem examination by an approved veterinarian or veterinarian's designee, <B><SUP>P</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(iii)(II)(A)II.(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Are field-dressed and transported according to requirements specified by the agency that has animal health jurisdiction and the agency that conducts the inspection program, <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)1.(iii)(II)(A)II.(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Are processed according to laws governing meat and poultry as determined by the agency that has animal health jurisdiction and the agency that conducts the inspection program. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(2)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A game animal may not be received for sale or service if it is a species of wildlife that is listed in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=17&amp;title=50#" target="_newtab">50 CFR 17</a> Endangered and threatened wildlife and plants.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Specifications for Receiving. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Temperature.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">If a temperature other than 41°F (5°C) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Time/temperature control for safety food that is cooked and received hot shall be at a temperature of 135°F (57°C) or above. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(a)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">A food that is labeled frozen and shipped frozen by a food processing plant shall be received frozen. <B><SUP>Pf </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(a)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">Upon receipt, time/temperature control for safety food shall be inspected to ensure that there is no evidence of previous temperature abuse. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Additives.</B>Food may not contain unapproved food additives or additives that exceed amounts specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=170&amp;title=21#" target="_newtab">21 CFR 170</a>- <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=180&amp;title=21#" target="_newtab">180</a> relating to food additives, generally recognized as safe or prior sanctioned substances that exceed amounts specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=181&amp;title=21#" target="_newtab">21 CFR 181</a>- <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=186&amp;title=21#" target="_newtab">186</a>, substances that exceed amounts specified in 9 CFR Subpart C Section 424.21(b) Food ingredients and sources of radiation, or pesticide residues that exceed provisions specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=180&amp;title=40#" target="_newtab">40 CFR 180</a> Tolerances for pesticides chemicals in food, and exceptions. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Eggs.</B> Eggs shall be received clean and sound and may not exceed the restricted egg tolerances for U.S. Consumer Grade B as specified in United States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56.200 <I>et seq.</I>, administered by the Agricultural Marketing Service of USDA. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Eggs and Milk Products, Pasteurized.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Egg products shall be obtained pasteurized. <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Fluid and dry milk and milk products shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(d)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be obtained pasteurized; <B><SUP>P</SUP></B>and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(d)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Comply with Grade A standards as specified in law. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Frozen milk products, such as ice cream, shall be obtained pasteurized as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=135&amp;title=21#" target="_newtab">21 CFR 135</a> - Frozen desserts. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(d)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cheese shall be obtained pasteurized unless alternative procedures to pasteurization are specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=133&amp;title=21#" target="_newtab">21 CFR 133</a> - Cheeses and related cheese products, for curing certain cheese varieties. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Package Integrity.</B>Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. <B><SUP>Pf </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ice.</B> Ice for use as a food or a cooling medium shall be made from drinking water. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Shucked Shellfish, Packaging and Identification.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Raw shucked shellfish shall be obtained in nonreturnable packages which bear a legible label that identifies the: <B><SUP>Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(g)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Name, address, and certification number of the shucker, packer, or repacker of the molluscan shellfish; <B><SUP> Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(g)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The "sell by" or "best if used by" date for packages with a capacity of less than one-half gallon (1.89 L) or the date shucked for packages with a capacity of one-half gallon (1.89 L) or more. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A package of raw shucked shellfish that does not bear a label or which bears a label which does not contain all the information as specified under paragraph 1 of this subsection shall be subject to a hold order, as allowed by law, or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d) Molluscan shellfish.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Shellstock Identification.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or dealer that depurates, ships, or reships the shellstock, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, and that list: <B><SUP> Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under paragraph 3 of this subsection, on the harvester's tag or label, the following information in the following order: <B><SUP>Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)1.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The harvester's identification number that is assigned by the shellfish control authority, <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)1.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The date of harvesting, <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)1.(i)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the shellfish control authority and including the abbreviation of the name of the state or country in which the shellfish are harvested, <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)1.(i)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The type and quantity of shellfish, <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)1.(i)(V)">(V)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The following statement in bold, capitalized type: "This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days;" <B><SUP> Pf</SUP></B> and </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in paragraph 4 of this subsection, on each dealer's tag or label, the following information in the following order: <B><SUP> Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)1.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The dealer's name and address, and the certification number assigned by the shellfish control authority, <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)1.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The original shipper's certification number including the abbreviation of the name of the state or country in which the shellfish are harvested, <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)1.(ii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The same information as specified for a harvester's tag under paragraphs 1(i)(II) through (IV) of this subsection, <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)1.(ii)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The following statement in bold, capitalized type: "This tag is required to be attached until container is empty and thereafter kept on file for 90 days. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A container of shellstock that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified under paragraph 1 of this subsection shall be subject to a hold order, as allowed by law, or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d).</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">If a place is provided on the harvester's tag or label for a dealer's name, address, and certification number, the dealer's information shall be listed first.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(h)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">If the harvester's tag or label is designed to accommodate each dealer's identification as specified under paragraphs 1(ii)(I) and (II) of this subsection, individual dealer tags or labels need not be provided. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Shellstock, Condition. </B>When received by a food service establishment, shellstock shall be reasonablyfree of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Juice Treated.</B>Pre-packaged juice shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(j)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Be obtained from a processor with a HACCP system as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=120&amp;title=21#" target="_newtab">21CFR Part 120</a> Hazard Analysis and Critical Control (HACCP) Systems; <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(j)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Be obtained pasteurized or otherwise treated to attain a 5-log reduction of the most resistant microorganism of public health significance as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=120.24&amp;title=21#" target="_newtab">21 CFR Part 120.24</a> Process Controls. <B><SUP>P </SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Molluscan Shellfish, Original Container.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(k)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraphs 2 through 4 of this subsection, Molluscan shellfish may not be removed from the container in which they are received until immediately before sale or preparation for service.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(k)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">For display purposes, shellstock may be removed from the container in which they are received, displayed on drained ice, or held in a display container, and a quantity specified by a consumer may be removed from the display or display container and provided to the consumer if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(k)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The source of the shellstock on display is identified and recorded; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(k)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The shellstock are protected from contamination.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(k)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Shucked shellfish may be removed from the container in which they were received and held in a display container from which individual servings are dispensed upon a consumer's request if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(k)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The labeling information for the shellfish on display is retained and correlated to the date when, or dates during which, the shellfish are sold or served; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(k)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The shellfish are protected from contamination.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(k)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Shucked shellfish may be removed from the container in which they were received and repacked in consumer self service containers where allowed by law if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(k)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The labeling information for the shellfish is on each consumer self service container;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(k)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The labeling information is retained and correlated with the date when, or dates during which, the shellfish are sold or served;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(k)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The labeling information and dates specified under paragraph 4(ii) of this subsection are maintained for 90 days; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(k)4.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The shellfish are protected from contamination.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(l)">(l)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Shellstock, Maintaining Identification.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(l)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified under paragraphs 3 (ii) of this subsection, shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(l)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(l)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: <B><SUP>Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(l)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(l)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If shellstock are removed from their tagged or labeled container: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(l)3.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Preserving source identification by using a record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served, <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(l)3.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. <B><SUP>PF</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(m)">(m)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>After Business Hours of Operations - Key Drop Deliveries.</B>The Health Authority may allow a food service establishment to receive deliveries after the business hours of the operation, if the following criterion is found to be in compliance by the Health Authority: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(m)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">The permit holder or person in charge of the food service establishment notifies the local Health Authority that key drop deliveries will be received after its business operating hours; <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(m)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">For purposes of enforcing this Chapter, an entity performing work under contract for the establishment shall be considered to be an employee of the establishment as defined in DPH Rule <a title="511-6-1-.01(41)" href="511-6-1-.01#511-6-1-.01(41)">511-6-1-.01(41)</a>; <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(m)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">The business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment complies with paragraphs 4, 5 and 6 of this subsection; <B><SUP> Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(m)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">The entity providing the key drop deliveries shall ensure that all products are stored within the food service establishment and not left on loading docks or in an area accessible by the public. Food products shall be stored in compliance with applicable provisions of DPH Rule <a title="511-6-1-.04" href="511-6-1-.04">511-6-1-.04</a> and as follows: <B><SUP> P</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(m)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Food products requiring temperature control for safety shall be immediately stored within approved temperature control storage equipment verified by the food service establishment management that is capable of maintaining food product temperatures of: <B><SUP> P</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(m)4.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> 41ºF (5ºC) or less, if held cold; <B><SUP>P</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(m)4.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> 135ºF (57ºC) or higher if held hot; <B><SUP>P</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(m)4.(i)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> frozen if delivered frozen; <B><SUP>P</SUP></B> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(m)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> All food shall be placed within appropriate storage facilities of the establishment to maintain food safety and security so as to protect against contamination and adulteration; <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(m)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority; <B><SUP> Pf </SUP></B>and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(3)(m)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">Receipt of delivery by the food service establishment must be immediately verified by its employees. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Protection From Contamination After Receiving.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Preventing Contamination from Hands.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food employees shall wash their hands as specified under DPH Rule <a title="511-6-1-.03(5)" href="511-6-1-.03#511-6-1-.03(5)">511-6-1-.03(5)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. <B><SUP>Pf </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(a)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule <a title="511-6-1-.04(5)(a)1" href="511-6-1-.04#511-6-1-.04(5)(a)1">511-6-1-.04(5)(a)1</a> and 2 and DPH Rule <a title="511-6-1-.04(5)(b)" href="511-6-1-.04#511-6-1-.04(5)(b)">511-6-1-.04(5)(b)</a>; <B><SUP>P</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(a)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> does not contain a raw animal food but is to be cooked in the food service establishment to heat all parts of the food to a time/temperature of at least 145°F (63°C); <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(a)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> the ready-to-eat food must be identified for cooking use only and kept separate from other ready-to-eat food that will not be cooked as specified in paragraphs 4. (i) and (ii) of this subsection. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Preventing Contamination When Tasting.</B>A food employee may not use a utensil more than once to taste food that is to be sold or served. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Packaged and Unpackaged Food - Separation, Packaging, and Segregation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food shall be protected from cross contamination by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooked ready-to-eat food; and <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(i)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Using separate equipment for each type, <B><SUP>P</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Arranging each type of food in equipment so that cross contamination of one type with another is prevented, <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(ii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Preparing each type of food at different times or in separate areas; <B><SUP> P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaning and sanitizing equipment and utensils;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule <a title="511-6-1-.04(6)(e)2" href="511-6-1-.04#511-6-1-.04(6)(e)2">511-6-1-.04(6)(e)2</a>. (ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaning hermetically sealed containers of food of visible soil before opening;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(vii)">(vii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)1.(viii)">(viii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Separating fruits and vegetables, before they are washed from ready-to-eat food. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The requirement in paragraph 1(iv) of this subsection does not apply to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Food being cooled in cooling or cold holding equipment loosely covered, or uncovered if protected from overhead contamination; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(c)2.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Shellstock.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Storage Containers, Identified with Common Name of Food.</B>Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Pasteurized Eggs, Substitute for Raw Eggs for Certain Recipes</B>. Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages if raw eggs are not cooked to the required temperatures specified under subsection (5)(a)1(i) or (ii) of this Rule or served with a consumer advisory in a food establishment that serves a population that is not a highly susceptible population.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Protection from Unapproved Additives.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">As specified in subsection (3)(b) of this Rule, food shall be protected from contamination that may result from the addition of: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(f)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Unsafe or unapproved food or color additives; <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(f)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Unsafe or unapproved levels of approved food and color additives. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A food employee may not: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(f)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Apply sulfiting agents to fresh fruits and vegetables intended for raw consumption or to a food considered to be a good source of vitamin B1; <B><SUP>P</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(f)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except for grapes, serve or sell food specified under paragraph 2(i) of this subsection that is treated with sulfiting agents before receipt by the food service establishment. <B><SUP> P</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Washing Fruits and Vegetables.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Fruits and vegetables may be washed by using chemicals as specified under DPH Rule <a title="511-6-1-.07(6)(h)" href="511-6-1-.07#511-6-1-.07(6)(h)">511-6-1-.07(6)(h)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(g)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(g)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Devices used for on-site generation of chemicals meeting the requirements specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=173.315&amp;title=21#" target="_newtab">21 CFR 173.315</a>, Chemicals used in the washing or to assist in the peeling of fruits and vegetables, for the washing of raw, whole fruits and vegetables shall be used in accordance with the manufacturer's instructions. <SUP>Pf </SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ice Used as Exterior Coolant, Prohibited as Ingredient.</B> Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storage or Display of Food in Contact with Water or Ice.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(i)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(i)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(i)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(i)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Contact with Equipment and Utensils.</B> Food shall only contact surfaces of: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(j)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Equipment and utensils that are cleaned and sanitized as specified under DPH Rule <a title="511-6-1-.05(7) and (8)" href="511-6-1-.05#511-6-1-.05(7) and (8)">511-6-1-.05(7) and (8)</a>; <B><SUP>P</SUP></B>or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(j)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Single-service and single-use articles; <B><SUP>P </SUP></B>or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(j)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Linens, such as cloth napkins, that have been laundered as specified under DPH Rule <a title="511-6-1-.05(9)" href="511-6-1-.05#511-6-1-.05(9)">511-6-1-.05(9)</a>.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storage of In-Use Utensils. </B>During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(k)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(k)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(k)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule <a title="511-6-1-.05(7)(b) and (8)(a)" href="511-6-1-.05#511-6-1-.05(7)(b) and (8)(a)">511-6-1-.05(7)(b) and (8)(a)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(k)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(k)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(k)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule <a title="511-6-1-.05(7)(b)3(vi)" href="511-6-1-.05#511-6-1-.05(7)(b)3(vi)">511-6-1-.05(7)(b)3(vi)</a>. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(l)">(l)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Linens and Napkins, Use Limitation</B>. Linens, such as cloth napkins, may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(m)">(m)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Wiping Cloths, Use Limitation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(m)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(m)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Maintained dry; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(m)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Used for no other purpose.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(m)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cloths in-use for wiping counters and other equipment surfaces shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(m)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule <a title="511-6-1-.05(6)(n)" href="511-6-1-.05#511-6-1-.05(6)(n)">511-6-1-.05(6)(n)</a>; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(m)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Laundered daily.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(m)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(m)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(m)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(m)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(n)">(n)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Gloves, Use Limitation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(n)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(n)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 3 of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under subsection (5) such as frozen food or a primal cut of meat.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(n)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(n)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked, such as frozen food or a primal cut of meat.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(o)">(o)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Using Clean Tableware for Second Portions and Refills.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(o)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees may not use tableware, or single-service articles, soiled by the consumer, to provide second portions or refills.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(o)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 3 of this subsection, self-service consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(o)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Drinking cups and containers may be reused by self-service consumers if refilling is a contamination-free process.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)">(p)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Refilling Returnables.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraphs 2. and 5. of this subsection, empty containers returned to a food service establishment for cleaning and refilling with food shall be cleaned and refilled in a regulated food processing plant.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A take-home food container returned to a food service establishment may be refilled at a food service establishment with food if the food container is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Designed and constructed for reuse and in accordance with the requirements as specified in DPH Rule <a title="511-6-1-.05(1) and (2)" href="511-6-1-.05#511-6-1-.05(1) and (2)">511-6-1-.05(1) and (2)</a>; <SUP>P</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> One that was initially provided by the food service establishment to the consumer, either empty or filled with food by the food service establishment, for the purpose of being returned, for reuse;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Returned to the food service establishment by the consumer after use;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Visually inspected by a food employee to verify that the container, as returned meets the requirements in DPH Rule <a title="511-6-1-.05(1) and (2)" href="511-6-1-.05#511-6-1-.05(1) and (2)">511-6-1-.05(1) and (2)</a>, and is cleaned and sanitizedbefore being refilled with food <SUP> P</SUP>; and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">A take-home food container returned to a food service establishment may be refilled at a food service establishment with beverage if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The beverage is not a Time/Temperature Control for Safety Food;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The design of the container and of the rinsing equipment and the nature of the beverage, when considered together, allow effective cleaning at home or in the food service establishment;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)3.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Facilities for rinsing before refilling returned containers with fresh, hot water that is under pressure and not recirculated are provided as part of the dispensing system or by the food service establishment if the consumer is notified by signage;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)3.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The consumer-owned container returned to the food service establishment for refilling is refilled for sale or service only to the same consumer; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)3.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The container is refilled by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)3.(v)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An employee of the establishment, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)3.(v)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The owner of the container if the beverage system includes a contamination-free transfer process as specified under DPH Rule <a title="511-6-1-.05(2)(p)1" href="511-6-1-.05#511-6-1-.05(2)(p)1">511-6-1-.05(2)(p)1</a>., 2., and 4. that cannot be bypassed by the container owner. </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Consumer-owned, personal take-out beverage containers, such as thermally insulated bottles, nonspill coffee cups, and promotional beverage glasses, may be refilled by employees or the consumer if refilling is a contamination-free process as specified under DPH Rule 511-6-16-1-.05 (2)(p)1.,2., and 4. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(p)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Consumer-owned containers that are not food-specific may be filled at a water vending machine or system.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(q)">(q)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Storage.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(q)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(q)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a clean, dry location;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(q)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Where it is not exposed to splash, dust, or other contamination; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(q)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least 6 inches (15 cm) above the floor.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(q)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(q)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(r)">(r)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Food Storage, Prohibited Areas</B>. Food may not be stored in the following areas: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(r)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Locker rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(r)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Toilet rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(r)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Dressing rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(r)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Garbage rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(r)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Mechanical rooms;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(r)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">Under sewer lines that are not shielded to intercept potential drips;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(r)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign">Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(r)8.">8.</a></td> <td valign="top" style="text-align:left" class="leftalign">Under open stairwells; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(r)9.">9.</a></td> <td valign="top" style="text-align:left" class="leftalign">Under other sources of contamination.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(s)">(s)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Vended Time/Temperature Control for Safety Food, Original Container.</B> Time/temperature control for safety food dispensed through a vending machine shall be in the package in which it was placed at the food service establishment or food processing plant at which it was prepared.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(t)">(t)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Preparation.</B>During preparation, unpackaged food shall be protected from environmental sources of contamination. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(u)">(u)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Display.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(u)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(u)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(u)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Condiments, Protection.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(v)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(v)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Condiments at a vending machine location shall be in individual packages or provided in dispensers that are filled at an approved location, such as the food service establishment that provides food to the vending machine location, a food processing plant that is regulated by the agency that has jurisdiction over the operation, or a properly equipped facility that is located on the site of the vending machine location. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)">(w)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Consumer Self-Service Operations. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. <B><SUP>P</SUP></B>This paragraph does not apply to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ready-to-cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw, frozen, shell-on shrimp, or lobster.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. <B><SUP>Pf </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Clean tableware shall be provided to consumers returning to the self-service area for additional food. A public notice informing consumers to use clean tableware shall be posted in a conspicu­ous place in the self-service area. Beverage cups and glasses, and flatware including forks, knives and spoons are exempt from this requirement. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">When refilling containers of Time/Temperature Control for safety (TCS) foods on a self-service display, the new food product shall not be mixed with the old food product unless: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The displayed product is holding at 41°F or below or 135°F or above; <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The self-service operation is being monitored by employees trained in safe operating procedures; <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The date and time of the earliest food prepared shall either be marked on the container, or documented by an alternate method acceptable to the Health Authority. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">All unwrapped foods on a self-service buffet or salad bar shall be disposed of at the end of the business day or after a maximum of 24 hours. Written procedures for tracking the total accumulative time that unwrapped food is displayed shall be prepared in advance, maintained within the food service establishment, and made available to the Health Authority upon request. Those written procedures shall specify: <B><SUP>Pf </SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> How displayed foods will be identified; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> How food shall be monitored in regards to tracking time during display for each food item; <B><SUP>Pf</SUP></B>and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)5.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Corrective action to be taken should a total accumulative display time as specified in subsection (4)(w)5 above is exceeded. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">Family-style of self-service may be allowed in facilities that do not serve a highly susceptible population as long as the following provisions are met: <B><SUP>Pf </SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)6.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The permit holder shall fully disclose how the family-style of service will be provided to consumers prior to their being seated for service. Disclosure shall be in the form of a prominently displayed sign containing descriptive language of a letter height of at least 1 inch so as to be easily readable by consumers at the location where consumers wait to be seated and then again, verbally by the host, hostess or server prior to consumers being seated; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)6.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A group of consumers will be seated at a table for one sitting; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)6.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Each container of food shall have its own serving utensils as required within paragraph 2 of this subsection; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)6.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> All food will be placed in bulk on a table, and served to only one sitting of people; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(w)6.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Any food served to a consumer shall not later be offered as food for human consumption to other consumers. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(x)">(x)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Returned Food and Re-Service of Food.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(x)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, after being served or sold and in the possession of a consumer, food that is unused or returned by the consumer may not be offered as food for human consumption. <B><SUP>P </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(x)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except for food served to patients or clients who are under contact precautions or protective environment isolation in a facility serving a highly susceptible population, a container of food that is not time/temperature control for safety food may be re-served from one consumer to another if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(x)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or wine; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(x)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound condition. </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(y)">(y)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outdoor Cooking and Service of Food.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(y)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">For special events, foods requiring only cooking may be prepared, if served immediately, in an outside area on the premises of a permitted food service establishment. Prior approval must be obtained from the Health Authority. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(y)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The presentation of food orders and limited table side finishing, such as tossing salad and flaming desserts, is permissible from a permitted food service establishment in an adjoining outdoor seating area. Outdoor salad bars or unenclosed dessert carts are prohibited. <B><I><SUP> P</SUP></I></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(y)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the approval of the Health Authority if the following requirements are met: <B><SUP>Pf </SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(y)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The cooking equipment is used only for cooking bulk volume of meats and poultry such as hams, chicken or beef and not as a grill for cooking individual orders; <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(y)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Within the food service establishment, all meats and poultry will be placed within clean and sanitized containers and then covered prior to being carried to the cooking equipment; <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(y)3.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> All of the meat and poultry will be placed at one time onto cooking surfaces of cooking equipment that has been preheated and then cooked as required in subsection (5) of this Rule. Once meats have completed the cooking process, they will be placed in a clean and sanitized food grade container, using separate utensils from handling raw meats and poultry and then covered and transported into the food service establishment for further processing and service. No food preparation other than seasoning will be allowed at outdoor barbeque pits or barbeque cookers; <B><SUP> P </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(y)3.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Utensils and food shall not be left outside of the cooking equipment or outside of the food service establishment;<B><SUP> P </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(y)3.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(y)3.(vii)">(vii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(y)3.(viii)">(viii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The outside cooking area shall be designed and constructed so as to control the presence of vermin; <B><SUP>Pf </SUP></B>and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(y)3.(ix)">(ix)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(4)(z)">(z)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Miscellaneous Sources of Contamination.</B> Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Pathogen Destruction.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Raw Animal Foods.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified under paragraphs 2, 3 and 4 of this subsection, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> 145°F (63°C) or above for 15 seconds for: <B><SUP> P</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)1.(i)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw eggs that are broken and prepared in response to a consumer's order and for immediate service, <B><SUP> P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)1.(i)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under paragraphs 1(ii) and (iii), 2, and 3 of this subsection, fish and meat including game animals commercially raised for food or under a voluntary inspection program; <B><SUP> P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> 155°F (68°C) for 15 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, mechanically tenderized, and injected meats; the following if they are comminuted: fish, meat, game animals raised for food, and commercially game animals or under a voluntary inspection program; and raw eggs that are not prepared to a consumer's order and for immediate service <B><SUP>P </SUP></B>; or <P> <TABLE border="1"> <TBODY> <TR> <TD colspan="2" rowspan="1"> <P align="center">Minimum</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>Temperature</P> <P>°F (°C)</P> </TD> <TD rowspan="1" colspan="1"> <P>Time</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>145 (63)</P> </TD> <TD rowspan="1" colspan="1"> <P>3 minutes</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>150 (66)</P> </TD> <TD rowspan="1" colspan="1"> <P>1 minute</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>158 (70)</P> </TD> <TD rowspan="1" colspan="1"> <P>&lt; 1 second (instantaneous)</P> </TD> </TR> </TBODY> </TABLE> </P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> 165°F (74°C) or above for 15 seconds for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Whole meat roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham shall be cooked: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature:<B><SUP> Pf</SUP></B><P> <TABLE border="1"> <TBODY> <TR> <TD rowspan="2" colspan="1"> <P align="center">Oven Type</P> </TD> <TD colspan="2" bgcolor="#A4A4A4" rowspan="1"> <P align="center">Oven Temperature Based on Roast Weight</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>Less than 10 lbs (4.5 kg) </P> </TD> <TD rowspan="1" colspan="1"> <P>10 lbs (4.5 kg) or More</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>Still Dry</P> </TD> <TD rowspan="1" colspan="1"> <P> 350°F (177°C) or more</P> </TD> <TD rowspan="1" colspan="1"> <P> 250°F (121°C) or more</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1">&nbsp;</TD> <TD rowspan="1" colspan="1">&nbsp;</TD> <TD rowspan="1" colspan="1">&nbsp;</TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>Convection</P> </TD> <TD rowspan="1" colspan="1"> <P> 325°F (163°C) or more</P> </TD> <TD rowspan="1" colspan="1"> <P> 250°F (121°C) or more</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1">&nbsp;</TD> <TD rowspan="1" colspan="1">&nbsp;</TD> <TD rowspan="1" colspan="1">&nbsp;</TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>High Humidity<SUP>1</SUP></P> </TD> <TD rowspan="1" colspan="1"> <P> 250°F (121°C) or less</P> </TD> <TD rowspan="1" colspan="1"> <P> 250°F (121°C) or less</P> </TD> </TR> <TR> <TD colspan="3" rowspan="1"> <P><SUP>1</SUP> Relative humidity greater than 90% for at least 1 hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100% humidity.</P> </TD> </TR> </TBODY> </TABLE> </P> <P>and</P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> As specified in the following chart, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature: <B><SUP> P</SUP></B><P> <TABLE border="1"> <TBODY> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center">Temperature</P> <P align="center">°F (°C)</P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"> Time<SUP>1</SUP> in</P> <P align="center"> Minutes</P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"> Temperature</P> <P align="center">°F (°C)</P> </TD> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center"> Time<SUP>1</SUP> in</P> <P align="center"> Seconds</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P> 130 (54.4) </P> </TD> <TD rowspan="1" colspan="1"> <P> 112</P> </TD> <TD rowspan="1" colspan="1"> <P> 147 (63.9) </P> </TD> <TD rowspan="1" colspan="1"> <P> 134</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P> 131 (55.0) </P> </TD> <TD rowspan="1" colspan="1"> <P> 89</P> </TD> <TD rowspan="1" colspan="1"> <P> 149 (65.0) </P> </TD> <TD rowspan="1" colspan="1"> <P> 85</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P> 133 (56.1)</P> </TD> <TD rowspan="1" colspan="1"> <P> 56</P> </TD> <TD rowspan="1" colspan="1"> <P> 151 (66.1) </P> </TD> <TD rowspan="1" colspan="1"> <P> 54</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P> 135 (57.2) </P> </TD> <TD rowspan="1" colspan="1"> <P> 36</P> </TD> <TD rowspan="1" colspan="1"> <P> 153 (67.2) </P> </TD> <TD rowspan="1" colspan="1"> <P> 34</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P> 136 (57.8) </P> </TD> <TD rowspan="1" colspan="1"> <P> 28</P> </TD> <TD rowspan="1" colspan="1"> <P> 155 (68.3) </P> </TD> <TD rowspan="1" colspan="1"> <P> 22</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P> 138 (58.9) </P> </TD> <TD rowspan="1" colspan="1"> <P> 18</P> </TD> <TD rowspan="1" colspan="1"> <P> 157 (69.4) </P> </TD> <TD rowspan="1" colspan="1"> <P> 14</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P> 140 (60.0) </P> </TD> <TD rowspan="1" colspan="1"> <P> 12</P> </TD> <TD rowspan="1" colspan="1"> <P> 158 (70.0) </P> </TD> <TD rowspan="1" colspan="1"> <P> 0</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P> 142 (61.1) </P> </TD> <TD rowspan="1" colspan="1"> <P> 8</P> </TD> <TD rowspan="1" colspan="1">&nbsp;</TD> <TD rowspan="1" colspan="1">&nbsp;</TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P> 144 (62.2) </P> </TD> <TD rowspan="1" colspan="1"> <P> 5</P> </TD> <TD rowspan="1" colspan="1">&nbsp;</TD> <TD rowspan="1" colspan="1">&nbsp;</TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P> 145 (62.8) </P> </TD> <TD rowspan="1" colspan="1"> <P> 4</P> </TD> <TD rowspan="1" colspan="1">&nbsp;</TD> <TD rowspan="1" colspan="1">&nbsp;</TD> </TR> <TR> <TD colspan="4" rowspan="1"> <P><SUP>1</SUP>Holding time may include postoven heat rise. </P> </TD> </TR> </TBODY> </TABLE> </P> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food service establishment serves a population that is not a highly susceptible population, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The steak is labeled by the producer or supplier to indicate that it meets the definition of "whole-muscle, intact beef", and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)3.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The steak is cooked on both the top and bottom to a surface temperature of 145°F (63°C) or above and a cooked color change is achieved on all external surfaces.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">A raw animal food such as raw egg, raw fish, raw-marinated fish, raw molluscan shellfish, or steak tartare; or a partially cooked food such as lightly cooked fish, soft cooked eggs, or rare meat other than whole-muscle, intact beef steaks as specified in paragraph 3 of this subsection, may be served or offered for sale upon consumer request or selection in a ready-to-eat form if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food service establishment serves a population that is not a highly susceptible population; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food, if served or offered for service by consumer selection from a children's menu, does not contain comminuted meat, <SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The consumer is informed that to ensure its safety, the food should be cooked as specified under paragraphs 1 or 2 of this subsection; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)4.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The Health Authority grants a variance from paragraphs 1 or 2 of this subsection as specified in DPH Rule <a title="511-6-1-.10(5)(a)" href="511-6-1-.10#511-6-1-.10(5)(a)">511-6-1-.10(5)(a)</a> based on a HACCP plan that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)4.(iv)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is submitted by the permit holder and granted as specified under DPH Rule <a title="511-6-1-.10(5)(b)" href="511-6-1-.10#511-6-1-.10(5)(b)">511-6-1-.10(5)(b)</a>, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)4.(iv)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Documents scientific data or other information showing that a lesser time and temperature regimen results in a safe food, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(a)4.(iv)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Verifies that equipment and procedures for food preparation and training of food employees at. the food service establishment meet the conditions of the variance.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Microwave Cooking.</B>Raw animal foods cooked in a microwave oven shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Covered to retain surface moisture;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Heated to a temperature of at least 165°F (74°C) in all parts of the food; <B><SUP> P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Allowed to stand covered for 2 minutes after cooking to obtain temperature equilibrium.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Plant Food Cooking for Hot Holding.</B>Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 135°F (57°C). <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Non-Continuous Cooking of Raw Animal Foods.</B> Raw animal foods that are cooked using a non-continuous cooking process shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Subject to an initial heating process that is no longer than sixty minutes in duration; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(d)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(d)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(d)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">Prepared and stored according to written procedures that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(d)6.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Have obtained prior approval from the Health Authority; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(d)6.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Are maintained in the food service establishment and are available to the Health Authority upon request; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(d)6.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(d)6.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(d)6.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule<B>. <SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Parasite Destruction. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(e)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; <B><SUP> P</SUP></B>(ii) Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours;<B><SUP>P</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(e)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours.<B><SUP> P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The requirement in paragraph 1 of this subsection does not apply to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(e)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Molluscan shellfish;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(e)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A scallop product consisting only of the shucked adductor muscle;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(e)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Tuna of the species Thunnusalalunga, Thunnusalbacares (Yellowfin tuna), Thunnusatlanticus, Thunnusmaccoyii (Bluefin tuna, Southern), Thunnusobesus (Bigeye tuna), or Thunnusthynnus (Bluefin tuna, Northern); or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(e)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Aquacultured fish, such as salmon, that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(e)2.(iv)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If raised in open water, are raised in net-pens, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(e)2.(iv)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Are raised in land-based operations such as ponds or tanks, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(e)2.(iv)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(e)2.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Fish eggs that have been removed from the skein and rinsed.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Records, Creation and Retention. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in subsections (2) and (5)(e) of this Rule. if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish.<B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(f)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in subsection (5)(e)2(iv) of this Rule, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in subsection (5)(e)2(iv) of this Rule shall be obtained by the person in charge and retained in the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish.<B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Preparation for Immediate Service.</B> Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order, such as a roast beef sandwich au jus, may be served at any temperature.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Reheating for Hot Holding.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(h)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds.<B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(h)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating.<B><SUP> P </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(h)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding.<B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(h)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours.<B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(h)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Remaining unsliced portions of meat roasts that are cooked as specified under subsection (5)(a)2 of this Rule may be reheated for hot holding using the same oven parameters and minimum time and temperature conditions under which it was cooked.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Treating Juice.</B>Juice packaged in a food service establishment shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(i)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Treated under a HACCP plan to attain a 5-log reduction, which is equal to a 99.999% reduction, of the most resistant microorganism of public health significance;<B><SUP>P</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(i)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Labeled, if not treated to yield a 5-log reduction of the most resistant microorganism of public health significance: <B><SUP>Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(i)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> As specified under subsection (7)(c) of this Rule,<B><SUP> Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(5)(i)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> As specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=101.17&amp;title=21#101.17(g)" target="_newtab">21 CFR 101.17(g)</a> Food labeling, warning, notice, and safe handling statements, juices that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens with the following,"WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems."<B><SUP> Pf </SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Limiting the Growth of Pathogens </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Frozen Food.</B>Stored frozen foods shall be maintained frozen.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Time/Temperature Control for Safety Food, Slacking.</B>Frozen time/temperature control for safety food that is slacked to moderate the temperature shall be held: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Under refrigeration that maintains the food temperature at 41° F (5°C) or less; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">At any temperature if the food remains frozen.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Thawing.</B>Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Completely submerged under running water: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At a water temperature of 70°F (21°C) or below,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> With sufficient water velocity to agitate and float off loose particles in an overflow, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)2.(iv)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The time the food is exposed to the running water and the time needed for preparation for cooking, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)2.(iv)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The time it takes under refrigeration to lower the food temperature to 41°F (5°C);</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">As part of a cooking process if the food that is frozen is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(c)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cooling. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cooked time/temperature control for safety food shall be cooled: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(d)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Within 2 hours from 135°F (57°C) to 70°F (21°C);<B><SUP> P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(d)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.<B><SUP> P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C).<B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(d)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less.<B><SUP> P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cooling Methods. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule <a title="511-6-1-.04(6)(d)" href="511-6-1-.04#511-6-1-.04(6)(d)">511-6-1-.04(6)(d)</a> by using one or more of the following methods dependingon the type of food being cooled: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(e)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Placing the food in shallow pans;<B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(e)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Separating the food into smaller or thinner portions;<B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(e)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Using rapid cooling equipment;<B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(e)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Stirring the food in a container placed in an ice water bath;<B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(e)1.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Using containers that facilitate heat transfer;<B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(e)1.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Adding ice as an ingredient;<B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(e)1.(vii)">(vii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Other effective methods.<B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(e)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Arranged in the equipment to provide maximum heat transfer through the container walls; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(e)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Time/Temperature Control for Safety Food, Hot and Cold Holding.</B>Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.<B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food safety;<SUP>Pf </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient.<SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)4.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Usingcalendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions servedor repackaged for sale from a bulk container upon a consumer's request.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign">The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)7.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=110&amp;title=21#" target="_newtab">21 CFR 110</a> Current good manufacturing practice in manufacturing, packing, or holding human food;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)7.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Hard cheeses containing not more than 39% moisture as defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=133&amp;title=21#" target="_newtab">21 CFR 133</a> Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)7.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=133&amp;title=21#" target="_newtab">21 CFR 133</a> Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)7.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cultured dairy products as defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=131&amp;title=21#" target="_newtab">21 CFR 131</a> Milk and cream, such as yogurt, sour cream, and buttermilk;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)7.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=114&amp;title=21#" target="_newtab">21 CFR 114</a> Acidified foods;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)7.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(g)7.(vii)">(vii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Shelf stable salt-cured products, such as prosciutto and Parma ham.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(h)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A food that requires datemarking shall be discarded if it: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(h)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Exceeds 7 days, not including the time that the product is frozen;<B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(h)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is in a container or package that does not bear a date or day;<B><SUP>P</SUP></B>or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(h)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is appropriately marked with a date or day that exceeds 7 days.<B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(h)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days.<B><SUP>P </SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Time as a Public Health Control. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify:<B><SUP>Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control.<B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">If time without temperature control is used as the public health control up to a maximum of 4 hours: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;<B><SUP>P </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;<B><SUP>Pf </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;<B><SUP>P </SUP></B>and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.<B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">If time without temperature control is used as the public health control up to a maximum of 6 hours: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours;<B><SUP>P </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period;<B><SUP> Pf </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)3.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food shall be marked or otherwise identified to indicate:<B><SUP>Pf </SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)3.(iii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The time when the food is removed from 41°F (5°C) or less cold holding temperature control,<B><SUP>Pf </SUP></B>and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)3.(iii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)3.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)3.(iv)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Discarded if the temperature of the food exceeds 70°F (21°C),<B><SUP>P </SUP></B>or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)3.(iv)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control;<B><SUP>P</SUP></B> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)3.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded.<B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(i)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Variance Requirement.</B>A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule <a title="511-6-1-.10(5)(a) and (5)(b)" href="511-6-1-.10#511-6-1-.10(5)(a) and (5)(b)">511-6-1-.10(5)(a) and (5)(b)</a> before:<B><SUP>Pf </SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(j)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Smoking food as a method of food preservation rather than as a method of flavor enhancement;<B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(j)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Curing food;<B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(j)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Using food additives or adding components such as vinegar:<B><SUP>Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(j)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> As a method of food preservation rather than as a method of flavor enhancement,<B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(j)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> To render a food so that it is not time/temperature control for safety food;<B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(j)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption;<B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(j)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth and toxin formation of <I>Clostridium botulinum</I>and growth of <I>Listeria </I>monocytogenes are controlled as specified under (k) of this Rule;<B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(j)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">Custom processing animals that are for personal use as food and not for sale or service in a food service establishment;<B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(j)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign">Preparing food by another method that is determined by the Health Authority to require a variance;<B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(j)8.">8.</a></td> <td valign="top" style="text-align:left" class="leftalign">Sprouting seeds or beans.<B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of <I>Clostridium botulinum</I> and the growth of <I>Listeria</I> monocytogenes.<B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified under paragraph 6 of this subsection, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(6)(b)and(d) and that:<B><SUP>Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Identifies the food to be packaged; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under paragraphs 3 through 5 of this subsection, requires that the packaged food shall be maintained at 41°F (5°C) or less and meet at least one of the following criteria: <B><SUP>Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Has an a<SUB>w</SUB> of 0.91 or less, <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Has a pH of 4.6 or less, <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(ii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is a meat or poultry product cured at a food processing plant regulated by the USDA using substances specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=424.21&amp;title=9#" target="_newtab">9 CFR 424.21</a>, Use of food ingredients and sources of radiation, and is received in an intact package, <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(ii)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables; <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describes how the package shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: <B><SUP>Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(iii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Maintain the food at 41°F (5°C) or below, <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(iii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Discard the food if within 30 calendar days of its packaging if it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption; <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Limits the refrigerated shelf life to no more than 30 calendar days from packaging to consumption, except the time the product is maintained frozen, or the original manufacturer's "sell by" or "use by" date, whichever occurs first; <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Includes operational procedures that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(v)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prohibit contacting ready-to-eat food with bare hands, <B><SUP>Pf </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(v)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Identify a designated work area and the method by which: <B><SUP>Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(v)(II)(A)">(A)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination, <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(v)(II)(B)">(B)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Access to the processing equipment is limited to responsible trained personnel familiar with the potential hazards of the operation, <B><SUP>Pf</SUP></B> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(v)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Delineate cleaning and sanitization procedures for food-contact surfaces; <B><SUP>Pf</SUP></B> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the: <B><SUP>Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(vi)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Concepts required for a safe operation, <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(vi)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Equipment and facilities, <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)2.(vi)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Procedures specified under paragraph 2(v) of this subsection and DPH Rule <a title="511-6-1-.02(6)(b) and (d)" href="511-6-1-.02#511-6-1-.02(6)(b) and (d)">511-6-1-.02(6)(b) and (d)</a>. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except for fish that is frozen before, during, and after packaging. a food service establishment may not package fish using a reduced oxygen packaging method. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified under paragraph 3 of this subsection and subsection (l) of this Rule, a food service establishment that packages food using a cook-chill or sous vide process shall<I>:</I> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prior to implementation, provide a HACCP plan that contains the information as specified under DPH Rule <a title="511-6-1-.02(6)(b) and (d)" href="511-6-1-.02#511-6-1-.02(6)(b) and (d)">511-6-1-.02(6)(b) and (d)</a> to the Health Authority; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ensure the food is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prepared and consumed on the premises, or prepared and consumed off the premises but within the same business entity with no distribution or sale of the bagged product to another business entity or the consumer, <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooked to heat all parts of the food to a temperature and for a time as specified under DPH Rule <a title="511-6-1-.04(5)(a)" href="511-6-1-.04#511-6-1-.04(5)(a)">511-6-1-.04(5)(a)</a>, <B><SUP>P </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(ii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Protected from contamination before and after cooking as specified within DPH Rule <a title="511-6-1-.04(4) and (5)" href="511-6-1-.04#511-6-1-.04(4) and (5)">511-6-1-.04(4) and (5)</a> of this Rule, <B><SUP>P </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(ii)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Placed in a package with an oxygen barrier and sealed before cooking, or placed in a package and sealed immediately after cooking and before reaching a temperature below 135°F (57°C), <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(ii)(V)">(V)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cooled to 41°F (5°C) in the sealed package or bag as specified under DPH Rule <a title="511-6-1-.04(6)(d)" href="511-6-1-.04#511-6-1-.04(6)(d)">511-6-1-.04(6)(d)</a> of this Rule and subsequently: <B><SUP>P </SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(ii)(V)I.">I.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cooled to 34°F (1°C) within 48 hours of reaching 41°F (5°C) and held at that temperature until consumed or discarded within 30 days after the date of packaging; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(ii)(V)II.">II.</a></td> <td valign="top" style="text-align:left" class="leftalign">Held at 41°F (5°C) or less for no more than 7 days, at which time the food must be consumed or discarded; <B><SUP>P</SUP></B>or </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(ii)(V)III.">III.</a></td> <td valign="top" style="text-align:left" class="leftalign">Held frozen with no shelf life restriction while frozen until consumed or used. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(ii)(VI)">(VI)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily, <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(ii)(VII)">(VII)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If transported off-site to a satellite location of the same business entity, equipped with verifiable electronic monitoring devices to ensure that times and temperatures are monitored during transportation, <B><SUP>Pf</SUP></B> and </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(ii)(VIII)">(VIII)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Labeled with the product name and the date packaged, <B><SUP>Pf </SUP></B>and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign">Maintain the records required to confirm that cooling and cold holding refrigeration time/temperature parameters are required as part of the HACCP plan for at least six months and, make such records available to the Health Authority upon request, <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)4.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Implement written operational procedures as specified under paragraph 2(v) of this subsection and a training program as specified under paragraph 2(vi) of this subsection. <B><SUP>Pf </SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified under subsection (l) below, a food service establishment that packages cheese using a reduced oxygen packaging method shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the food service establishment and that meet the Standards of Identity as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=133.150&amp;title=21#" target="_newtab">21 CFR 133.150</a> Hard cheeses, <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=133.169&amp;title=21#" target="_newtab">21 CFR 133.169</a> pasteurized process cheese or <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=133.187&amp;title=21#" target="_newtab">21 CFR 133.187</a> Semisoft Cheeses; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Have a HACCP plan that contains the information specified under DPH Rule <a title="511-6-1-.02(6)(b) and (d)" href="511-6-1-.02#511-6-1-.02(6)(b) and (d)">511-6-1-.02(6)(b) and (d)</a> and as specified under paragraphs 2(i), (iii)(I), (v), and (vi) of this subsection; <B><SUP>Pf </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)5.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Labels the package on the principal display panel with a "use by" date that does not exceed 30 days from its packaging or the original manufacturer's "sell by" or "use by" date, whichever occurs first; <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(k)5.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Discard s the reduced oxygen packaged cheese if it is not sold for off-premises consumption or consumed within 30 calendar days of its packaging. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(l)">(l)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Reduced Oxygen Packaging Without a Variance and no HACCP Plan Required, Criteria</B>. <P>A HACCP Plan is not required when a food service establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always:</P> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(l)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Labeled with the production time and date,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(l)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Held at 41°F (5°C) or less during refrigerated storage, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(6)(l)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Removed from its package in the food service establishment within 48 hours after packaging.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Identity, Presentation, and On-Premises Labeling.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Standards of Identity</B>. Packaged food shall comply with standard of identity requirements in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=131-169&amp;title=21#" target="_newtab">21 CFR 131-169</a> and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=9&amp;title=21#" target="_newtab">9</a> CFR 319 Definitions and standards of identity or composition, and the general requirements in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=130&amp;title=21#" target="_newtab">21 CFR 130</a> Food Standards: General and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=319&amp;title=9#319Subpart A" target="_newtab">9 CFR 319 Subpart A</a> - General.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Honestly Presented.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Labels</B>. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food packaged in a food service establishment, shall be labeled as specified in law, including <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=101&amp;title=21#" target="_newtab">21 CFR 101</a> - Food labeling, and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=317&amp;title=9#" target="_newtab">9 CFR 317</a> Labeling, marking devices, and containers.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Label information shall include: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The common name of the food, or if there is no common name, an adequately descriptive identity statement;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> An accurate declaration of the net quantity of contents;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The name and place of business of the manufacturer, packer, or distributor; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)2.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)2.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=101&amp;title=21#" target="_newtab">21 CFR 101</a> - Food Labeling and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=317&amp;title=9#317Subpart B" target="_newtab">9 CFR 317 Subpart B</a> Nutrition Labeling.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)2.(vii)">(vii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The manufacturer's or processor's label that was provided with the food; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A card, sign, or other method of notification that includes the information specified under paragraphs 2(i), (ii), and (vi) of this subsection.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification need not be labeled if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A health, nutrient content, or other claim is not made;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> There are no state or local laws requiring labeling; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(c)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food is manufactured or prepared on the premises of the food service establishment or at another food service establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Other Forms of Information.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">If required by law, consumer warnings shall be provided.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food service establishment or manufacturers' dating information on foods may not be concealed or altered.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. <B><SUP> Pf </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Disclosure shall include: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(e)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(e)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(e)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(e)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(7)(e)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Contaminated Food.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(8)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(8)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(8)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food that is not from an approved source shall be discarded. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(8)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Ready-to-eat food that may have been contaminated by an employee who has been restricted or excluded shall be discarded. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(8)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(8)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Expired Foods.</B>Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, andtime/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. <B><SUP> P </SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Special Requirements for Highly Susceptible Populations (Pasteurized Foods, Prohibited Re-Service, and Prohibited Food).</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a food service establishment that serves a highly susceptible population: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">The following criteria apply to juice: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> For the purposes of this paragraph only, children who are age 9 or less and receive food in a school, day care setting, or similar facility that provides custodial care are included as highly susceptible populations;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prepackaged juice or a prepackaged beverage containing juice, that bears a warning label as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=101.17&amp;title=21#101.17(g)" target="_newtab">21 CFR, 101.17(g)</a> Food labeling, warning, notice, and safe handling statements, juices that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens, or a packaged juice or beverage containing juice, that bears a warning label may not be served or offered for sale; <B><SUP>P </SUP></B>and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Unpackaged juice that is prepared on the premises for service or sale in a ready-to-eat form shall be processed under a HACCP plan that contains the information specified under DPH Rule <a title="511-6-1-.02(6)(b) through (e)" href="511-6-1-.02#511-6-1-.02(6)(b) through (e)">511-6-1-.02(6)(b) through (e)</a> and as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=120&amp;title=21#" target="_newtab">21 CFR Part 120</a> - Hazard Analysis and Critical Control Point (HACCP) Systems, Subpart B Pathogen Reduction 120.24 Process controls. <B><SUP> P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in paragraph 6 of this subsection, recipes in which more than one egg is broken and the eggs are combined; <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">The following foods may not be served or offered for sale in a ready-to-eat form:<B><SUP>P</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw animal foods such as raw fish, raw-marinated fish, raw molluscan shellfish, and steak tartare, <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw eggs, and meringue; <B><SUP>P </SUP></B>and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)3.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Raw seed sprouts. <B><SUP> P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except when washing fruits and vegetables, food employees shall handle ready to eat food as specified under (4)(a)2. of this Rule. <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Time only, as the public health control may not be used for raw eggs. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">The requirement in paragraph 2(ii) of this subsection does not apply if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)6.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The raw eggs are combined immediately before cooking for one consumer's serving at a single meal, cooked to 145°F (63°C) for 15 seconds, and served immediately, such as an omelet, soufflé, or scrambled eggs;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)6.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The raw eggs are combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or bread; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)6.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The preparation of the food is conducted under a HACCP plan that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)6.(iii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Identifies the food to be prepared,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)6.(iii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prohibits contacting ready-to-eat food with bare hands,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)6.(iii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Includes specifications and practices that ensure: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)6.(iii)(III)I.">I.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Salmonella Enteritidis</I> growth is controlled before and after cooking, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)6.(iii)(III)II.">II.</a></td> <td valign="top" style="text-align:left" class="leftalign"><I>Salmonella Enteritidis</I> is destroyed by cooking the eggs to 155°F (68°C) for 15 seconds or </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)6.(iii)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Contains the information specified under DPH Rule <a title="511-6-1-.02(6)(d)" href="511-6-1-.02#511-6-1-.02(6)(d)">511-6-1-.02(6)(d)</a> including procedures that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)6.(iii)(IV)I.">I.</a></td> <td valign="top" style="text-align:left" class="leftalign">Control cross contamination of ready-to-eat food with raw eggs, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)6.(iii)(IV)II.">II.</a></td> <td valign="top" style="text-align:left" class="leftalign">Set forth cleaning and sanitization procedures for food-contact surfaces, and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)6.(iii)(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Describes the training program that ensures that the food employee responsible for the preparation of the food understands the procedures to be used.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 8 of this subsection, food may be re-served if the food is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or wine; or the food, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound condition.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)8.">8.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food may not be re-served under the following conditions: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)8.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Any food served to patients or clients who are under contact precautions in medical isolation or quarantine, or protective environment isolation may not be re-served to others outside.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.04(9)(a)8.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Packages of food from any patients, clients, or other consumers should not be re-served to persons in protective environment isolation.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/511-6-1-.05" name="511-6-1-.05" title="511-6-1-.05">Rule 511-6-1-.05 Equipment and Utensils</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Materials.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>General Requirements.</B> Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: <B><SUP>P</SUP></B> safe <B><SUP>P</SUP></B>, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Iron, Use Limitations.</B> Cast iron may not be used for utensils or food contact surfaces of equipment except as follows: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cast iron may be used as a surface for cooking.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cast iron may be used in utensils for serving food if the utensils are used only as part of an uninterrupted process from cooking through service. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Lead, Use Limitation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Ceramic, china, crystal and decorative utensils such as hand painted ceramic or china that are used in contact with food shall be lead-free or contain levels of lead not to exceed the limits of the following utensil categories: <B><SUP>P </SUP></B><P> <TABLE border="1"> <TBODY> <TR> <TD rowspan="1" colspan="1"> <P align="center"><B>UTENSIL</B></P> <P align="center"><B>CATEGORY</B></P> </TD> <TD rowspan="1" colspan="1"> <P align="center"><B>Ceramic Article Description</B></P> </TD> <TD rowspan="1" colspan="1"> <P align="center"><B>Maximum Lead</B></P> <P align="center"><B>mg/L</B></P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P><B>BEVERAGE MUGS, CUPS, PITCHERS</B></P> </TD> <TD rowspan="1" colspan="1"> <P><B>Coffee Mugs</B></P> </TD> <TD rowspan="1" colspan="1"> <P><B>0.5</B></P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P><B>LARGE HOLLOWWARE (EXCLUDING PITCHERS)</B></P> </TD> <TD rowspan="1" colspan="1"> <P><B>Bowls &gt; 1.1 Liter</B></P> <P><B>(1.16 Quart)</B></P> </TD> <TD rowspan="1" colspan="1"> <P><B>1</B></P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P><B>SMALL HOLLOWWARE (EXCLUDING CUPS &amp; MUGS)</B></P> </TD> <TD rowspan="1" colspan="1"> <P><B>Bowls &lt; 1.1 Liter</B></P> <P><B>(1.16 Quart)</B></P> </TD> <TD rowspan="1" colspan="1"> <P><B>2.0</B></P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P><B>FLAT TABLEWARE</B></P> </TD> <TD rowspan="1" colspan="1"> <P><B>Plates, Saucers</B></P> </TD> <TD rowspan="1" colspan="1"> <P><B>3.0</B></P> </TD> </TR> </TBODY> </TABLE> </P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Pewter alloys containing lead in excess of 0.05% may not be used as a food-contact surface. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Solder and flux containing lead in excess of 0.2% may not be used as a food-contact surface.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Copper, Use Limitations. </B> Copper and copper alloys such as brass may not be used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator <B><SUP>P</SUP></B>, except that copper and copper alloys may be used in contact with beer brewing ingredients that have a pH below 6 in the prefermentation and fermentation steps of a beer brewing operation such as a brewpub or microbrewery.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Galvanized Metal, Use Limitation. </B> Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic food. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Sponges, Use Limitation. </B> Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Wood, Use Limitation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraphs 2, 3, and 4 of this subsection, wood and wood wicker may not be used as a food-contact surface.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Hard maple or an equivalently hard, close-grained wood may be used for cutting boards; cutting blocks; bakers' tables; and utensils such as rolling pins, doughnut dowels, salad bowls, toothpicks, and chopsticks. It may also be used for wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 230ºF (110ºC) or above.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(g)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood shipping containers in which they were received, until the fruits, vegetables, or nuts are used.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(g)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">If the nature of the food requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw food may be kept in untreated wood containers or treated wood containers if the containers are treated with a preservative that meets the requirements specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=178.3800&amp;title=21#" target="_newtab">21 CFR 178.3800</a> Preservatives for wood.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Nonstick Coating, Use Limitation. </B> Multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin (nonstick) coating shall be used with nonscoring or nonscratching utensils and cleaning aids.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Nonfood-contact Surfaces.</B> Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(1)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Single-service and Single-use Articles.</B> Materials that are used to make single-service and single-use articles may not allow the migration of deleterious substances <B><SUP> P</SUP></B> or impart colors, odors, or tastes to food and shall be safe <B><SUP>P</SUP></B>, and clean.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Design and Construction.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment and Utensils.</B> Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Temperature Measuring Devices.</B> Food temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating such as candy thermometers may be used. <B><SUP> P </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Multiuse Food-Contact Surfaces.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Multiuse food-contact surfaces shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(c)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Smooth; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(c)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(c)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Free of sharp internal angles, corners, and crevices; <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(c)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Finished to have smooth welds and joints; <B><SUP> Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(c)1.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(c)1.(v)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Without being disassembled, <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(c)1.(v)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> By disassembling without the use of tools, <B><SUP> Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(c)1.(v)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The requirement in paragraph 1(v) of this subsection does not apply to cooking oil storage tanks, <P>Distribution lines for cooking oils, or beverage syrup lines or tubes.</P> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Clean-in Place (CIP) Equipment.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Clean-in place (CIP) equipment shall meet the characteristics specified under subsection (2)(c) <P>of this Rule and shall be designed and constructed so that:</P> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(d)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces, <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(d)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system <P>are being effectively cleaned.</P> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"V" Threads.</B> Except for hot oil cooking or filtering equipment,"V" type threads may not be used on food-contact surfaces.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Hot Oil Filtering Equipment.</B> Hot oil filtering equipment shall meet the characteristics specified under subsections (2)(c) or (d) of this Rule and shall be readily accessible for filter replacement and cleaning of the filter.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Can Openers. </B> Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Nonfood-contact Surfaces.</B> Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Kick Plates.</B> Kick plates shall be designed so that the areas behind them are accessible for inspection and cleaning by being: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(i)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Removable by one of the methods specified under subsection (2)(c)1(v) of this Rule or capable of being rotated open; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(i)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Removable or capable of being rotated open without unlocking equipment doors. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ventilation Hood Systems, Filters.</B> Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Temperature Measuring Devices, Food.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(k)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(k)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(l)">(l)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Temperature Measuring Devices, Ambient Air and Water.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(l)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(l)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±3ºF in the intended range of use. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(m)">(m)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Pressure Measuring Devices. </B> Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 1 pound per square inch (7 kilopascals) or smaller and shall be accurate to ± 2 pounds per square inch (± 14 kilopascals) in the 15-25 pounds per square inch (100-170 kilopascals) range.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(n)">(n)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Exhaust Ventilation Hood Systems. </B> Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(o)">(o)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment Openings, Closures and Deflectors.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(o)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A cover or lid for equipment shall overlap the opening and be sloped to drain.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(o)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">An opening located within the top of a unit of equipment that is designed for use with a cover or lid shall be flanged upward at least two-tenths of an inch (5 millimeters).</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(o)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified under paragraph 4 of this subsection, fixed piping, temperature measuring devices, rotary shafts, and other parts extending into equipment shall be provided with a water tight joint at the point where the item enters the equipment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(o)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">If a watertight joint is not provided: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(o)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The piping, temperature measuring devices, rotary shafts, and other parts extending through the openings shall be equipped with an apron designed to deflect condensation, drips, and dust from openings into the food; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(o)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The opening shall be flanged upward at least two-tenths of an inch (5 millimeters).</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(p)">(p)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Dispensing Equipment, Protection of Equipment and Food.</B> In equipment that dispenses or vends liquid food or ice in unpackaged form: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(p)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the food shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the food;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(p)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(p)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">The delivery tube or chute and orifice of equipment used to vend liquid food or ice in unpackaged form to self-service consumers shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the equipment is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(p)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(p)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Available for self-service during hours when it is not under the full-time supervision of a food employee; and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(p)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">The dispensing equipment actuating lever or mechanism and filling device of consumer self-service beverage dispensing equipment shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(q)">(q)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Vending Machine, Vending Stage Closure.</B> The dispensing compartment of a vending machine including a machine that is designed to vend prepackaged snack food that is not time/temperature control for safety food, such as chips, party mixes, and pretzels, shall be equipped with a self-closing door or cover if the machine is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(q)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(q)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Available for self-service during hours when it is not under the full-time supervision of a food employee.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(r)">(r)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Bearings and Gear Boxes, Leakproof.</B> Equipment containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant cannot leak, drip, or be forced into food or onto food-contact surfaces.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(s)">(s)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Beverage Tubing, Separation.</B> Beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. This does not apply to cold plates that are constructed integrally with an ice storage bin.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(t)">(t)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ice Units, Separation of Drains. </B> Liquid waste drain lines may not pass through an ice machine or ice storage bin.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(u)">(u)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Condenser Unit, Separation.</B> If a condenser unit is an integral component of equipment, the condenser unit shall be separated from the food and food storage space by a dustproof barrier.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Molluscan Shellfish Life-Support System.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(v)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified under paragraph 2 of this subsection, molluscan shellfish life support system display tanks may not be used to display shellfish that are offered for human consumption and shall be conspicuously marked so that it is obvious to the consumer that the shellfish are for display only. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(v)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Molluscan shellfish life-support system display tanks that are used to store or display shellfish that are offered for human consumption shall be operated and maintained in accordance with a variance granted by the Health Authority as specified in DPH Rule <a title="511-6-1-.10(5)(a)" href="511-6-1-.10#511-6-1-.10(5)(a)">511-6-1-.10(5)(a)</a> and a HACCP plan that: <B><SUP>Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(v)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Is submitted by the permit holder and deemed by the Health Authority as being in satisfactory conformance with the specifications found in DPH Rule <a title="511-6-1-.02(6)" href="511-6-1-.02#511-6-1-.02(6)">511-6-1-.02(6)</a>; <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(v)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ensures that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(v)2.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Water used with fish other than molluscan shellfish does not flow into the molluscan tank, <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(v)2.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The safety and quality of the shellfish as they were received are not compromised by the use of the tank, <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(v)2.(ii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The identity of the source of the shellstock is retained as specified under DPH Rule <a title="511-6-1-.04(3)(l)" href="511-6-1-.04#511-6-1-.04(3)(l)">511-6-1-.04(3)(l)</a>. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(w)">(w)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Vending Machines, Automatic Shutoff.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(w)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A machine vending time/temperature control for safety food shall have an automatic control that prevents the machine from vending food: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(w)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If there is a power failure, mechanical failure, or other condition that results in an internal machine temperature that cannot maintain food temperatures as specified under DPH Rule <a title="511-6-1-.04(6)(f)" href="511-6-1-.04#511-6-1-.04(6)(f)">511-6-1-.04(6)(f)</a>; <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(w)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If a condition specified under paragraph 1(i) of this subsection occurs, until the machine is serviced and restocked with food that has been maintained at temperatures specified under DPH Rule <a title="511-6-1-.04(6)(f)" href="511-6-1-.04#511-6-1-.04(6)(f)">511-6-1-.04(6)(f)</a>. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(w)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">When the automatic shutoff within a machine vending time/temperature control for safety food is activated: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(w)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a refrigerated vending machine, the ambient temperature may not exceed 41°F (5<SUP>o</SUP>C) for more than 30 minutes immediately after the machine is filled, serviced, or restocked; <B><SUP>P </SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(w)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a hot holding vending machine, the ambient temperature may not be less than 135<SUP>o</SUP>F (57<SUP>o</SUP>C) for more than 120 minutes immediately after the machine is filled, serviced, or restocked. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(x)">(x)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Temperature Measuring Devices</B>. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(x)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(x)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(x)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(x)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Temperature measuring devices shall be designed to be easily readable.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(x)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(y)">(y)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Machine, Data Plate Operating Specifications.</B> A warewashing machine, if utilized, shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(y)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Temperatures required for washing, rinsing, and sanitizing;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(y)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(y)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Conveyor speed for conveyor machines or cycle time for stationary rack machines.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(z)">(z)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Machines, Internal Baffles.</B> Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(aa)">(aa)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Machines, Temperature Measuring Devices.</B> A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(aa)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">In each wash and rinse tank; <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(aa)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(bb)">(bb)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Manual Warewashing Equipment, Heaters and Baskets.</B> If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(bb)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171ºF (77ºC); <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(bb)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(cc)">(cc)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers.</B> A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers <B><SUP> Pf</SUP></B> and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(dd)">(dd)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Machines, Flow Pressure Device.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(dd)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(dd)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, the device shall be mounted in a 6.4 millimeter or one-fourth inch Iron Pipe Size (IPS) valve.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(dd)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">The requirements in paragraphs 1 and 2 of this subsection do not apply to a machine that uses only a pumped or recirculated sanitizing rinse. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(ee)">(ee)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Sinks and Drainboards, Self-Draining.</B> Sinks and drainboards of warewashing sinks and machines shall be self-draining.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(ff)">(ff)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment Compartments, Drainage.</B> Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(gg)">(gg)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Vending Machines, Liquid Waste Products.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(gg)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Vending machines designed to store beverages that are packaged in containers made from paper products shall be equipped with diversion devices and retention pans or drains for container leakage.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(gg)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Vending machines that dispense liquid food in bulk shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(gg)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Provided with an internally mounted waste receptacle for the collection of drip, spillage, other overflow, or internal wastes; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(gg)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Equipped with an automatic shutoff device that will place the machine out of operation before the waste receptacle overflows.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(gg)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Shutoff devices specified under paragraph 2(ii) of this subsection shall prevent water or liquid food from continuously running if there is a failure of a flow control device in the water or liquid food system or waste accumulation that could lead to overflow of the waste receptacle. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(hh)">(hh)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Case Lot Handling Equipment, Moveability.</B> Apparatuses, such as dollies, pallets, racks, and skids used to store and transport large quantities of packaged foods received from a supplier in a cased or overwrapped lot, shall be designed to be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Vending Machine Doors and Openings</B>. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(ii)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Vending machine doors and access opening covers to food and container storage spaces shall be tight-fitting so that the space along the entire interface between the doors or covers and the cabinet of the machine, if the doors or covers are in a closed position, is no greater than 1.5 millimeters or one-sixteenth inch by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(ii)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Being covered with louvers, screens, or materials that provide an equivalent opening of not greater than 1.5 millimeters or one-sixteenth inch. Screening of 12 mesh to 1 inch (12 or more mesh to 2.5 centimeters) meets this requirement;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(ii)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Being effectively gasketed;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(ii)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Having interface surfaces that are at least 13 millimeters or one-half inch wide; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(ii)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Jambs or surfaces used to form an L-shaped entry path to the interface.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(ii)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Vending machine service connection openings through an exterior wall of a machine shall be closed by sealants, clamps, or grommets so that the openings are no larger than 1.5 millimeters or one-sixteenth inch. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(2)(jj)">(jj)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Service Equipment, Acceptability.</B> Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Numbers and Capacities.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cooling, Heating, and Holding Capacities.</B> Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule <a title="511-6-1-.04" href="511-6-1-.04">511-6-1-.04</a>. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Manual Warewashing, Sink Compartment Requirements.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. Equipment and utensils that are too large for the warewashing sink, shall be washed, rinsed, and sanitized manually or cleaned through pressure spray methods. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">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: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(b)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> High-pressure detergent sprayers;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(b)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Low- or line-pressure spray detergent foamers;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(b)3.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Other task-specific cleaning equipment;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(b)3.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Brushes or other implements; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(b)3.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Receptacles that substitute for the compartments of a multicompartment sink.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Drainboards. </B> Drainboards, utensil racks, or tables large enough to separately accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Ventilation Hood Systems, Adequacy.</B> Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Clothes Washers and Dryers. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">If work clothes or linens are laundered on the premises, then a mechanical clothes washer and dryer shall be provided and used. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(e)2">2</a></td> <td valign="top" style="text-align:left" class="leftalign"> . If on-premises laundering is limited to wiping cloths intended to be used moist, or wiping cloths are air-dried, then a mechanical clothes washer and dryer need not be provided.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Utensils, Consumer Self-Service. </B> A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar. The utensil's length shall be longer than the widest portion of the container. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Temperature Measuring Devices. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule <a title="511-6-1-.04" href="511-6-1-.04">511-6-1-.04</a>. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Temperature Measuring Devices, Manual and Mechanical Warewashing.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(h)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(h)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Sanitizing Solutions, Testing Devices.</B> A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(3)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Sink for Washing Raw Fruits and Vegetables.</B> At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule <a title="511-6-1-.04(4)(g)1" href="511-6-1-.04#511-6-1-.04(4)(g)1">511-6-1-.04(4)(g)1</a>. <B><SUP> P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Location and Installation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment, Clothes Washers and Dryers, and Storage Cabinets, Contamination Prevention.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located under any source of contamination, including in locker rooms; in toilet rooms; in garbage rooms; in mechanical rooms; under sewer lines; under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; or under open stairwells.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A storage cabinet used for linens or single-service or single-use articles may be stored in a locker room.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">If a mechanical clothes washer or dryer is provided, it shall be located so that the washer or dryer is protected from contamination and only where there is no exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Fixed Equipment, Spacing or Sealing.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Equipment that is fixed because it is not easily movable shall be installed so that it is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(b)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Spaced to allow access for cleaning along the sides, behind, and above the equipment;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(b)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or 1 millimeter; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(b)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(b)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sealed to the table; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(b)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Elevated on legs that provide at least a 4 inch (10 centimeter) clearance between the table and the equipment.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Fixed Equipment, Elevation or Sealing.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch (15 centimeter) clearance between the floor and the equipment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">If no part of the floor under the floor-mounted equipment is more than 6 inches (15 centimeters) from the point of cleaning access, the clearance space may be only 4 inches (10 centimeters).</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 4 of this subsection, table-mounted equipment that is not easily movable shall be elevated on legs that provide at least a 4 inch (10 centimeter) clearance between the table and the equipment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">The clearance space between the table and table-mounted equipment may be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(c)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> 3 inches (7.5 centimeters) if the horizontal distance of the table top under the equipment is no more than 20 inches (50 centimeters) from the point of access for cleaning; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(4)(c)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> 2 inches (5 centimeters) if the horizontal distance of the table top under the equipment is no more than 3 inches (7.5 centimeters) from the point of access for cleaning.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Acceptability of Existing Equipment.</B> Equipment that was installed in a food service establishment prior to September 12, 2007 and that does not fully meet all of the material, design and fabrication requirements specified under subsections (1)(a) through (j) and subsections (2)(a) through (jj) of this Rule shall be deemed acceptable in that establishment if it is in good repair, capable of being maintained in a sanitary condition and the food-contact surfaces are nontoxic. Replacement equipment and new equipment acquired after the effective date of this Chapter shall meet the requirements of this Rule. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Maintenance and Operation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Good Repair and Proper Adjustment.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cutting Surfaces.</B> Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Microwave Ovens.</B> Microwave ovens shall be in good repair and meet the safety standards specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=1030.10&amp;title=21#" target="_newtab">21 CFR 1030.10</a> for Microwave ovens.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Equipment, Cleaning Frequency</B>. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Machines, Manufacturers' Operating Instructions.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Sinks, Use Limitation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A warewashing sink may not be used for handwashing. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Equipment, Cleaning Agents.</B> When used for warewashing, the wash compartment of a sink or mechanical warewasher shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Equipment, Clean Solutions.</B> The wash, rinse, and sanitize solutions shall be kept clean.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Manual Warewashing Equipment, Wash Solution Temperature.</B> The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mechanical Warewashing Equipment, Wash Solution Temperature.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(j)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(j)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a stationary rack, single temperature machine, 165ºF (74ºC); <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(j)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a stationary rack, dual temperature machine, 150ºF (66ºC); <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(j)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a single tank, conveyor, dual temperature machine, 160ºF (71ºC); <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(j)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a multitank, conveyor, multitemperature machine, 150ºF (66ºC). <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(j)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Manual Warewashing Equipment, Hot Water Sanitization Temperatures.</B> If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171ºF (77ºC) or above. <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(l)">(l)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(l)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: <B><SUP>Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(l)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> For a stationary rack, single temperature machine, 165ºF (74ºC); <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(l)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> For all other machines, 180ºF (82ºC). <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(l)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(m)">(m)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mechanical Warewashing Equipment, Sanitization Pressure.</B> The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing control valve, shall be within the range specified on the machine manufacturer's data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch).</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(n)">(n)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness.</B> A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule <a title="511-6-1-.07(6)(g)" href="511-6-1-.07#511-6-1-.07(6)(g)">511-6-1-.07(6)(g)</a>, shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions <B><SUP>P</SUP></B>, and shall be used as follows: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(n)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; <B><SUP> P </SUP></B><P> <TABLE border="1"> <TBODY> <TR> <TD bgcolor="#A4A4A4" rowspan="1" colspan="1"> <P align="center">Concentration</P> <P align="center">Range</P> </TD> <TD colspan="2" bgcolor="#A4A4A4" rowspan="1"> <P align="center">Minimum Temperature</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>MG/L</P> </TD> <TD rowspan="1" colspan="1"> <P>PH 10 or less</P> <P><SUP>o</SUP>F (<SUP>o</SUP>C) </P> </TD> <TD rowspan="1" colspan="1"> <P>PH 8 or less</P> <P><SUP>o</SUP>F (<SUP>o</SUP>C) </P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>25-49</P> </TD> <TD rowspan="1" colspan="1"> <P>120 (49) </P> </TD> <TD rowspan="1" colspan="1"> <P>120 (49) </P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>50-99 </P> </TD> <TD rowspan="1" colspan="1"> <P>100 (38) </P> </TD> <TD rowspan="1" colspan="1"> <P>75 (24) </P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>100 </P> </TD> <TD rowspan="1" colspan="1"> <P>55 (13) </P> </TD> <TD rowspan="1" colspan="1"> <P>55 (13) </P> </TD> </TR> </TBODY> </TABLE> </P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(n)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">An iodine solution shall have a minimum temperature of 68°F (20°C <B><SUP>P</SUP></B> minimum concentration between 12.5 ppm and 25 ppm, <B><SUP> P</SUP></B> and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(n)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), <B><SUP> P</SUP></B> have a concentration as specified in DPH Rule <a title="511-6-1-.07(6)(g)" href="511-6-1-.07#511-6-1-.07(6)(g)">511-6-1-.07(6)(g)</a> and as indicated by the manufacturer's use directions included in the labeling, <B><SUP> P</SUP></B> and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(n)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(n)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions; <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(n)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign">If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(n)6.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(n)6.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> complies with <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=152.500&amp;title=40#" target="_newtab">40 CFR 152.500</a> Requirement for Devices and <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=156.10&amp;title=40#" target="_newtab">40 CFR 156.10</a> Labeling Requirements, <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(n)6.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> displays the EPA device manufacturing facility registration number on the device, <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(n)6.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> is operated and maintained in accordance with manufacturer's instructions. <B><SUP>Pf. </SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(n)7.">7.</a></td> <td valign="top" style="text-align:left" class="leftalign">On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(o)">(o)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers.</B> If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(p)">(p)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Warewashing Equipment, Determining Chemical Sanitizer Concentration.</B> Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. <B><SUP>Pf.</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(q)">(q)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Good Repair and Calibration.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(q)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(q)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. <B><SUP>Pf.</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(q)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(r)">(r)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Single-Service and Single-Use Articles, Use Limitation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(r)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Single-service and single-use articles may not be reused.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(r)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(6)(s)">(s)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Shells, Use Limitation. </B> Mollusk and crustacean shells shall not be used more than once as serving containers.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)">(7)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning of Equipment and Utensils.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils</B>. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Equipment food-contact surfaces and utensils shall be clean to sight and touch. <B><SUP>Pf.</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Equipment Food-Contact Surfaces and Utensils.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Equipment food-contact surfaces and utensils shall be cleaned: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Each time there is a change from working with raw foods to working with ready-to-eat foods; <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Before using or storing a food temperature measuring device; <B><SUP>P </SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)1.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At any time during the operation when contamination may have occurred. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule <a title="511-6-1-.04" href="511-6-1-.04">511-6-1-.04</a> and the containers are cleaned when they areempty;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)3.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature: <P> <TABLE border="0"> <TR> <TD rowspan="1" colspan="1"> <P align="center">Temperature</P> </TD> <TD rowspan="1" colspan="1"> <P align="center"> Cleaning Frequency</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>41ºF (5.0ºC) or less</P> </TD> <TD rowspan="1" colspan="1"> <P> 24 hours</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P> &gt;41ºF - 45ºF</P> <P>(&gt;5.0ºC - 7.2ºC)</P> </TD> <TD rowspan="1" colspan="1"> <P> 20 hours</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>&gt;45ºF - 50ºF</P> <P>(&gt;7.2ºC - 10.0ºC) </P> </TD> <TD rowspan="1" colspan="1"> <P>16 hours</P> </TD> </TR> <TR> <TD rowspan="1" colspan="1"> <P>&gt;50ºF - 55ºF</P> <P>(&gt;10.0ºC - 12.8ºC)</P> </TD> <TD rowspan="1" colspan="1"> <P> 10 hours</P> </TD> </TR> </TABLE> </P> <P> and</P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)3.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)3.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule <a title="511-6-1-.04" href="511-6-1-.04">511-6-1-.04</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)3.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)3.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The cleaning schedule is approved based on consideration of: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)3.(v)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Characteristics of the equipment and its use,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)3.(v)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The type of food involved,</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)3.(v)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The amount of food residue accumulation, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)3.(v)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)3.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)4.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Other methods approved by the Health Authority.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)4.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Food trays may be cleaned and sanitized the same as table ware.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule. surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)5.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At any time when contamination may have occurred;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)5.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)5.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)5.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)5.(iv)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At a frequency specified by the manufacturer; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(b)5.(iv)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cooking and Baking Equipment.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Nonfood-Contact Surfaces. </B> Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Dry Cleaning.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only surfaces that are soiled with dry food residues that are not time/temperature control for safety food.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cleaning equipment used in dry cleaning food-contact surfaces may not be used for any other purpose.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Precleaning.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Food debris on equipment and utensils shall be scraped over a waste disposal unit, or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Loading of Soiled Items, Warewashing Machines.</B> Soiled items to be cleaned in a warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Exposes the items to the unobstructed spray from all cycles; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Allows the items to drain.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Wet Cleaning.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(h)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(h)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The washing procedures selected shall be based on the type and purpose of the equipment or utensil, and on the type of soil to be removed.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Washing, Procedures for Alternative Manual Warewashing Equipment. </B> If washing in sink compartments or a warewashing machine is impractical, such as when the equipment is fixed or the utensils are too large, washing shall be done by using alternative methods in accordance with the following procedures: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(i)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Equipment shall be disassembled as necessary to allow access of the detergent solution to all parts;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(i)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Equipment components and utensils shall be scraped or rough cleaned to remove food particle accumulation; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(i)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Equipment and utensils shall be washed as specified under subsection (7)(h)1 of this Rule.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Rinsing Procedures.</B> Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(j)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Use of a distinct, separate water rinse after washing and before sanitizing if using: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(j)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A 3-compartment sink, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(j)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(j)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Use of a detergent-sanitizer as specified under subsection (6)(o) of this Rule if using a warewashing system for CIP equipment;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(j)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">If using a warewashing machine that does not recycle the sanitizing solution as specified under paragraph 4 of this subsection, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse must be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(j)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Integrated in the application of the sanitizing solution, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(j)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Wasted immediately after each application; or</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(7)(j)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(8)">(8)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Sanitization of Equipment and Utensils.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(8)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Before Use After Cleaning. </B> Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(8)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Hot Water and Chemical. </B> After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(8)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(8)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; <B><SUP>P </SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(8)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(8)(b)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(8)(b)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(8)(b)3.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A contact time of at least 30 seconds for other chemical sanitizing solutions; <B><SUP>P </SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(8)(b)3.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)">(9)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Laundering.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Clean Linens.</B> Clean linens shall be free from food residues and other soiling matter.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Specifications.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly soiled.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cloth gloves used in direct contact with foods that will be subsequently cooked shall be laundered before being used with a different type of raw animal food such as beef, fish, lamb, pork or poultry.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Linens, used to line a container for service of food, that come in direct contact with food and cloth napkins shall be laundered between each use.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Wet wiping cloths shall be laundered daily.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(b)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storage of Soiled Linens.</B> 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, and single-service and single-use articles.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mechanical Washing and Drying. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, all linens shall be mechanically washed.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">In food service establishments in which only wiping cloths are laundered as specified in subsection (3)(e)2 of this Rule, the wiping cloths may be laundered in a mechanical washer, sink designated only for laundering wiping cloths, or a warewashing sink that is cleaned before and after use.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Use of Laundry Facilities.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, laundry facilities on the premises of a food service establishment shall be used only for the washing and drying of items used in the operation of the establishment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(9)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">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 establishment items.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)">(10)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Protection of Clean Items.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment and Utensils, Air-Drying Required.</B> After cleaning and sanitizing, equipment and utensils: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Shall be air-dried or used after adequate draining before contact with food; and </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Wiping Cloths, Air-Drying Locations.</B> Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food-Contact Surfaces. </B> Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment. </B> Equipment shall be reassembled so that food-contact surfaces are not contaminated.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment, Utensils, Linens, and Single-Service and Single-Use Articles</B>. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(e)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a clean, dry location;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(e)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Where they are not exposed to splash, dust, or other contamination; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(e)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At least 6 inches (15 centimeters) above the floor.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(e)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In a self-draining position that allows air drying; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(e)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Covered or inverted.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(e)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(e)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Prohibitions.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination, including in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Kitchenware and Tableware.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(g)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified under paragraph 2 of this subsection, single-service articles that are intended <P>for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.</P> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Soiled and Clean Tableware.</B> Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Preset Tableware.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(i)1">1</a></td> <td valign="top" style="text-align:left" class="leftalign"> . Except as specified in subsection 2(i) below, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(i)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Preset tableware may be exposed if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(i)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Unused settings are removed when a consumer is seated; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(i)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Settings not removed when a consumer is seated are cleaned and sanitized before further use.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(j)">(j) </a></td> <td valign="top" style="text-align:left" class="leftalign"> After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying, unless: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(j) (i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under subsections (2) and (6) of this Rule; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.05(10)(j) (ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The rinse is applied only after the equipment and utensils have been sanitized by the application of hot water or by the application of a chemical sanitizer solution whose EPA-registered label use instructions call for rinsing off the sanitizer after it is applied in a commercial warewashing machine.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/511-6-1-.06" name="511-6-1-.06" title="511-6-1-.06">Rule 511-6-1-.06 Sanitary Facilities and Controls</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Water Supply.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Approved System.</B> Enough potable water for the needs of the food service establishment shall be provided from an approved source that is a public water system; <B><SUP> p</SUP></B> or a nonpublic water system that is constructed, maintained and operated according to applicable state or local codes as amended. <B><SUP>p</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>System Flushing and Disinfection. </B> A potable water system shall be flushed and disinfected before being placed in service after construction, repair, or modification and after an emergency situation, such as a flood, or water interruption event that may introduce contaminants to the system. <B><SUP>p</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Bottled Drinking Water. </B> Bottled and packaged potable water shall be obtained from a source that complies with all laws and shall be handled and stored in a way that protects it from contamination. <B><SUP>p</SUP></B> Bottled and packaged potable water shall be dispensed from the original container.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Standards. </B> Except as specified under subsection (1)(e) of this Rule: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Water from a public water system shall meet <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=141&amp;title=40#" target="_newtab">40 CFR 141</a> - National Primary Drinking Water Regulations and state drinking water quality standards; <B><SUP>p</SUP></B> and </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Water from a nonpublic water system shall meet state drinking water quality standards or as applicable as established by the department <B><SUP>p</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Nondrinking Water.</B> A non-potable water supply may be used for nonculinary purposes such as air conditioning, nonfood equipment cooling, fire protection, and irrigation. <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Non-Public Water Supply - Approved Wells.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Sampling.</B> Except when used as specified under subsection (1)(e) of this Rule water from a non-public water system shall be sampled and tested in accordance with requirements as establishedby the department, <B><SUP>Pf</SUP></B> and </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Sampling Report.</B> The most recent sample report for the non-public water system shall be retained on file in the food service establishment or the report shall be maintained as specified by the Department.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Capacity.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Pressure.</B> Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection(1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>System.</B> Water shall be received from the source through the use of: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(i)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">An approved public water main; <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(i)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">One or more of the following that shall be constructed, maintained, and operated according to law: <B><SUP> Pf</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(i)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Nonpublic water main, water pumps, pipes, hoses, connections, and other appurtenances, <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(i)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Water transport vehicles, <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(i)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Water containers. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Alternative Water Supply. </B> Water meeting the requirements specified under subsections (1)(a) - (i) of this Rule shall be made available for a mobile food service operation's base of operation, for a temporary food service establishment without a permanent water supply, and for a food service establishment with a temporary interruption of its water supply through: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(j)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A supply of containers of commercially bottled drinking water; <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(j)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">One or more closed portable water containers; <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(j)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">An enclosed vehicular water tank; <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(j)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">An on-premises water storage tank; <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(1)(j)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Piping, tubing, or hoses connected to an adjacent approved source. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Plumbing System.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Approved.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A plumbing system and hoses conveying water shall be constructed and repaired with approvedmaterials according to law. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A water filter shall be made of safe materials. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Approved System and Cleanable Fixtures.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A plumbing system shall be designed, constructed, and installed according to law. <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handwashing Sink Installation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A steam mixing valve may not be used at a handwashing sink.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Backflow Prevention, Air Gap. </B> An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Backflow Prevention Device, Design Standard.</B> A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Conditioning Device, Design. </B> A water filter, screen, and other water conditioning device installed on water lines shall be located to facilitate disassembly for periodic servicing and cleaning. A water filter element shall be of the replaceable type.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handwashing Sinks, Numbers and Capacities.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law shall be provided. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">If approved and capable of removing the types of soils encountered in the food operations involved, automatic handwashing facilities may be substituted for handwashing sinks in a food service establishment that has at least one handwashing sink.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Toilets and Urinals, Numbers and Capacities.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(h)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Toilet facilities shall be provided for food employees.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(h)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">All toilet facilities shall be installed in accordance with applicable State or local plumbing code as amended, and shall be the number required by such code.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(h)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">In toilet facilities that have exit doors with handles or knobs that must be touched to open, sanitary towels must be provided.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(h)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">In all establishments with dining facilities on the premises and permitted since July 31, 1995, patrons' toilet facilities shall be provided. Access to patrons' toilet facilities shall not be through food service, preparation, storage, or warewashing areas.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(h)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Toilets shall be located on or within 200 feet of the premises. Off-premises toilets must be approved by the Health Authority.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Service Sinks, Numbers and Capacities.</B> At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Backflow Prevention Device, When Required.</B> A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(j)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Providing an air gap; <B><SUP>P </SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(j)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Installing an approved backflow prevention devices. <B><SUP> P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Backflow Prevention Device, Carbonator.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(k)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">If not provided with an air gap as specified under subsection (2)(d) of this Rule a double check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 1 inch (100 mesh to 25.4 mm) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(k)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A single or double check valve attached to the carbonator need not be of the vented type if an air gap or vented backflow prevention device has been otherwise provided as specified under paragraph 1 of this subsection.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(l)">(l)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handwashing Sinks, Location and Placement.</B> A handwashing sink shall be located: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(l)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(l)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">In, or immediately adjacent to, toilet rooms. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(m)">(m)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Backflow Prevention Device, Location.</B> A backflow prevention device shall be located so that it may be serviced and maintained.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(n)">(n)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Conditioning Device, Location.</B> A water filter, screen, and other water conditioning device installed on water lines shall be located to facilitate disassembly for periodic servicing and cleaning. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(o)">(o)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Using a Handwashing Sink.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(o)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A handwashing sink shall be maintained so that it is accessible at all times for employee use. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(o)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A handwashing facility may not be used for purposes other than handwashing. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(o)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">An automatic handwashing facility shall be used in accordance with manufacturer's instructions. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(p)">(p)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Prohibiting a Cross Connection.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(p)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A person may not create a cross connection by connecting a pipe or conduit between the drinking water system and a nondrinking water system or a water system of unknown quality. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(p)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The piping of a nondrinking water system shall be durably identified so that it is readily distinguishable from piping that carries drinking water. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(q)">(q)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Scheduling Inspection and Service for a Water System Device.</B> A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the person in charge. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(2)(r)">(r)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> System Maintained in Good Repair.</B> A plumbing system shall be repaired according to law; <B><SUP>P</SUP></B> and maintained in good repair.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Mobile Water Tank and Mobile Food Service UnitWater Tanks.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Approved.</B> Materials that are used in the construction of a mobile water tank, mobile food service unitwater tank, and appurtenances shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Safe; <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Durable, corrosion-resistant, and nonabsorbent; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Finished to have a smooth, easily cleanable surface.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Enclosed System, Sloped to Drain.</B> A mobile water tank shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Enclosed from the filling inlet to the discharge outlet; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Sloped to an outlet that allows complete drainage of the tank.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Inspection and Cleaning Port, Protected and Secured.</B> If a water tank is designed with an access port for inspection and cleaning, the opening shall be in the top of the tank and: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Flanged upward at least one-half inch (13 mm); and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Equipped with a port cover assembly that is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(c)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Provided with a gasket and a device for securing the cover in place, and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(c)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Flanged to overlap the opening and sloped to drain.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>"V" Type Threads, Use Limitation. </B> A fitting with "V" type threads on a water tank inlet or outlet shall be allowed only when a hose is permanently attached.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Tank Vent, Protected.</B> If provided, a water tank vent shall terminate in a downward direction and shall be covered with: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">16 mesh to 1 inch (16 mesh to 25.4 mm) screenor equivalent when the vent is in a protected area; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A protective filter when the vent is in an area that is not protected from windblown dirt and debris.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Inlet and Outlet, Sloped to Drain.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A water tank and its inlet and outlet shall be sloped to drain.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A water tank inlet shall be positioned so that it is protected from contaminants such as waste discharge, road dust, oil, or grease.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Hose, Construction and Identification.</B> A hose used for conveying drinking water from a water tank shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Safe; <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Durable, corrosion-resistant, and nonabsorbent;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(g)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(g)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Finished with a smooth interior surface; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(g)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign">Clearly and durably identified as to its use if not permanently attached.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Filter, Compressed Air.</B> A filter that does not pass oil or oil vapors shall be installed in the airsupply line between the compressor and drinking water system when compressed air is used to pressurize the water tank system. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Protective Cover or Device. </B> A cap and keeper chain, closed cabinet, closed storage tube, or other approved protective cover or device shall be provided for a water inlet, outlet, and hose.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mobile Food Service UnitTank Inlet.</B> A mobile food service unit'swater tank inlet shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(j)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Three-fourths inch (19.1 mm) in inner diameter or less; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(j)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Provided with a hose connection of a size or type that will prevent its use for any other service.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>System Flushing and Sanitization. </B> A water tank, pump, and hoses shall be flushed and sanitized before being placed in service after construction, repair, modification, and periods of nonuse. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(l)">(l)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Using a Pump and Hoses, Backflow Prevention.</B> A person shall operate a water tank, pump, and hoses so that backflow and other contamination of the water supply are prevented.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(m)">(m)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Protecting Inlet, Outlet, and Hose Fitting.</B> If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover or device as specified under subsection (3)(i) of this Rule.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(n)">(n)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Tank, Pump, and Hoses, Dedication.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(n)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, a water tank, pump, and hoses used for conveying drinking water shall be used for no other purpose. <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(3)(n)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Water tanks, pumps, and hoses approved for liquid foods may be used for conveying drinking water if they are cleaned and sanitized before they are used to convey water.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Sewage, Other Liquid Waste, and Rainwater.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mobile Holding Tank, Capacity and Drainage.</B> A sewage holding tank ona mobile food service unit shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Sized 15 percent larger in capacity than the water supply tank; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Sloped to a drain that is 1 inch (25 mm) in inner diameter or greater, equipped with a shut-off valve.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Establishment Drainage System.</B> Food service establishment drainage systems, including grease traps, that convey sewage shall be designed and installed as specified under subsection (2)(b)1 of this Rule. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Backflow Prevention.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraphs 2, 3, and 4 of this subsection, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The requirement in paragraph 1 of this subsection does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 5 feet (1.5 m) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">If allowed by law, a warewashing or culinary sink may have a direct connection.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Grease Trap.</B> If used, a grease trap shall be located to be easily accessible for cleaning.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Conveying Sewage.</B> Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Removing Mobile Food Service Wastes.</B> Sewage and other liquid wastes shall be removed from a mobile food serviceunitat an approved waste servicing area in such a way that a public health hazard or nuisance is not created. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Flushing a Waste Retention Tank. </B> A tank for liquid waste retention shall be thoroughly flushed and drained in a sanitary manner during the servicing operation.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Approved Sewage Disposal System. </B> Sewage shall be disposed through an approved facility that is: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(h)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A public sewage treatment plant; <B><SUP>P</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(h)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">An individual sewage disposal system that is sized, constructed, maintained, and operated according to law. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(4)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Other Liquid Wastes and Rainwater. </B> Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Refuse, Recyclables, And Returnables.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Indoor Storage Area.</B> Iflocated within the food service establishment, a storage area for refuse, recyclables, and returnables shall meet the requirements specified under DPH Rule <a title="511-6-1-.07(1) and (2)" href="511-6-1-.07#511-6-1-.07(1) and (2)">511-6-1-.07(1) and (2)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outdoor Storage Surface.</B> An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped enough to drain to prevent the collection of surface water.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outdoor Enclosure.</B> If used, an outdoor enclosure for refuse, recyclables, and returnables shall be constructed of durable and cleanable materials.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Receptacles. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the food service establishment, or within closed outside receptacles.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Receptacles in Vending Machines.</B> Except for a receptacle for beverage bottle crown closures, a refuse receptacle may not be located within a vending machine. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outside Receptacles.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storage Areas, Rooms, and Receptacles, Capacity and Availability.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">An inside storage room and area, outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A receptacle shall be provided in each area of the food service establishment or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(g)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each handwashing sink or group of adjacent sinks.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Toilet Room Receptacle, Covered. </B> A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning Implements and Supplies. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(i)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, suitable cleaning implements and supplies such as high pressure pumps, hot water, steam, and detergent shall be provided as necessary for effective cleaning of receptacles and waste handling units for refuse, recyclables, and returnables.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(i)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">If approved, off-premises-based cleaning services may be used if on-premises cleaning implements and supplies are not provided.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(j)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">An area designated for refuse, recyclables, returnables, and, except as specified in paragraph 2 of this subsection, a redeeming machine for recyclables or returnables shall be located so that it is separate from food, equipment, utensils, linens, and single-service and single-use articles and a public health hazard or nuisance is not created.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(j)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A redeeming machine may be located in the packaged food storage area or consumer area of a food service establishment if food, equipment, utensils, linens, and single-service and single-use articles are not subject to contamination from the machines and a public health hazard or nuisance is not created.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(j)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">The location of receptacles and waste handling units for refuse, recyclables, and returnables may not create a public health hazard or nuisance or interfere with the cleaning of adjacent space.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Storing Refuse, Recyclables, and Returnables.</B> Refuse, recyclables, and returnables shall be <P>stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.</P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(l)">(l)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Areas, Enclosures, and Receptacles, Good Repair.</B> Storage areas, enclosures, and receptacles <P>for refuse, recyclables, and returnables shall be maintained in good repair.</P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(m)">(m)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Outside Storage Prohibitions.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(m)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, refuse receptacles not meeting the requirements specified under subsection (5)(d)1 of this Rule such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(m)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(n)">(n)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Covering Receptacles. </B> Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(n)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Inside the food service establishment if the receptacles and units: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(n)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Contain food residue and are not in continuous use; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(n)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> After they are filled; and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(n)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">With tight-fitting lids or doors if kept outside the food service establishment.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(o)">(o)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Using Drain Plugs.</B> Drains in receptacles and waste handling units for refuse, recyclables, and <P>returnables shall have drain plugs in place.</P> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(p)">(p)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Maintaining Refuse Areas and Enclosures.</B> A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(q)">(q)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning Receptacles.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(q)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and waste water shall be disposed of as specified under subsection (4)(e) of this Rule.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(q)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(r)">(r)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Frequency.</B> Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(s)">(s)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Receptacles or Vehicles. </B> Refuse, recyclables, and returnables shall be removed from the premises by way of: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(s)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Portable receptacles that are constructed and maintained according to law; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(s)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A transport vehicle that is constructed, maintained, and operated according to law.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.06(5)(t)">(t)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Community or Individual Facility. </B> Solid waste not disposed of through the sewage system such as through grinders and pulpers shall be recycled or disposed of in an approved public or private community recycling or refuse facility; or solid waste shall be disposed of in an individual refuse facility such as a landfill or incinerator which is sized, constructed, maintained, and operated according to law.</td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/511-6-1-.07" name="511-6-1-.07" title="511-6-1-.07">Rule 511-6-1-.07 Physical Facilities</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Materials for Construction and Repair.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Indoor Materials.</B> Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(1)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(1)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Closely woven and easily cleanable carpet for carpeted areas; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(1)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Outdoor Surfaces.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(1)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">The outdoor walking and driving areas shall be surfaced with concrete, asphalt, or gravel or other materials that have been approved by the Health Authority and have been graded to drain. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(1)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Exterior surfaces of buildings shall be of weather-resistant materials and shall comply with law. </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Design, Construction, and Installation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Floors, Walls, and Ceilings, Cleanability.</B> Except as specified under subsection (2)(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 shall be designed, constructed, and installed so they are smooth and easily cleanable.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Utility Lines.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Utility service lines and pipes may not be unnecessarily exposed.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Exposed horizontal utility service lines and pipes may not be installed on the floor.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Floor and Wall Junctures, Coved, and Enclosed or Sealed.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Floor Carpeting, Restrictions and Installation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">A floor covering such as carpeting or similar material may not be installed as a floor covering in food preparation areas, walk-in refrigerators, warewashing areas, toilet room areas where handwashing sinks, toilets, and urinals are located, refuse storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">If carpeting is installed as a floor covering in areas other than those specified under paragraphs 1 of this subsection, it shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(d)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(d)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Floor Covering, Mats and Duckboards.</B> Mats and duckboards shall be designed to be removable and easily cleanable.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Wall and Ceiling Coverings and Coatings.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except in areas used only for dry storage. concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Walls and Ceiling, Attachments. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraphs 2 of this subsection, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be easily cleanable.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">In a consumer area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Walls and Ceilings, Studs, Joists, and Rafters.</B> Except for temporary food service establishments, studs, joists, and rafters may not be exposed in areas subject to moisture. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Light Bulbs, Protective Shielding. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(i)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(i)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(i)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The integrity of the packages cannot be affected by broken glass falling onto them; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(i)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(i)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Heating, Ventilating, Air Conditioning, System Vents.</B> Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Insect Control Devices, Design and Installation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(k)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(k)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Insect control devices shall be installed so that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(k)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The devices are not located over a food preparation area; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(k)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(l)">(l)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Toilet Rooms, Enclosed. </B> Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)">(m)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outer Openings, Protected.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Filling or closing holes and other gaps along floors, walls, and ceilings;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Closed, tight-fitting windows; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Solid, self-closing, tight-fitting doors.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Exterior doors used as exits need not be self-closing if they are: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Solid and tight-fitting;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)3.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Properly designed and installed air curtains to control flying insects; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Other effective means. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(m)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(n)">(n)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Exterior Walls and Roofs, Protective Barrier.</B> Perimeter walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(o)">(o)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outdoor Food Vending Areas, Overhead Protection.</B> Except for machines that vend canned beverages, if located outside, a machine used to vend food shall be provided with overhead protection. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(p)">(p)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outdoor Walking and Driving Surfaces, Graded to Drain.</B> Exterior walking and driving surfaces shall be graded to drain.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(q)">(q)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Outdoor Refuse Areas, Curbed and Graded to Drain.</B> Outdoor refuse areas shall be constructed in accordance with Law and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the refuse and from cleaning the area and waste receptacles.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(r)">(r)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Private Homes and Living or Sleeping Quarters, Use Prohibition.</B> A private home kitchen, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters shall not be used for conducting food service establishment operations. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(2)(s)">(s)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Living or Sleeping Quarters, Separation.</B> Living or sleeping quarters located on the premises of a food service establishment such as those provided for lodging registration clerks or resident managers shall be separated from rooms and areas used for food service establishment operations by complete partitioning and solid self-closing doors. </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)">(3)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Numbers and Capacities.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handwashing Cleanser, Availability.</B> Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. <B><SUP> Pf </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Hand Drying Provision.</B> Each handwashing sink or group of adjacent handwashing sinks shall be provided with: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Individual, disposable towels; <B><SUP> Pf </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">A continuous towel system that supplies the user with a clean towel; <B><SUP>Pf </SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">A heated-air hand drying device; <B><SUP>Pf</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(b)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handwashing Aids and Devices, Use Restrictions.</B> A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Handwashing Signage.</B> A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Toilet Tissue, Availability.</B> A supply of toilet tissue shall be available at each toilet. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Lighting Intensity.</B> The light intensity shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">At least 20 foot candles (215 lux): <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(f)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(f)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Inside equipment such as reach-in and under-counter refrigerators;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(f)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(f)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mechanical Ventilation.</B> If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Dressing Areas and Lockers.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(h)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(3)(h)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.</td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(4)">(4)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Location and Placement.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(4)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Toilet Rooms Convenience and Accessibility.</B> Toilet rooms shall be conveniently located and accessible to employees during all hours of operation.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(4)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Designated Areas for Employee Activity.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(4)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(4)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(4)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Segregation and Location.</B> Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. <B><SUP> Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)">(5)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Maintenance and Operation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Good Repair.</B> All physical facilities shall be maintained in good repair.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning, Frequency and Restrictions.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. Further, a plan for employees to follow when responding to vomiting and diarrheal events shall be included and submitted at the time of permit application as specified in DPH Rule <a title="511-6-1-.02(1)(c)" href="511-6-1-.02#511-6-1-.02(1)(c)">511-6-1-.02(1)(c)</a>. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Dustless Methods of Cleaning Floors.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Only dustless methods of cleaning shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds, except for emergency spills that occur between normal cleaning times.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Spills or drippage on floors that occur between normal floor cleaning times may be cleaned: without the use of dust-arresting compounds; and in the case of liquid spills or drippage, with the use of a small amount of absorbent compound such as sawdust or diatomaceous earth applied immediately before spot cleaning.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.</B> Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning Maintenance Tools, Preventing Contamination.</B> Food preparation sinks, handwashing sinks, and warewashing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Drying Mops.</B> After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Absorbent Materials on Floors, Use Limitation.</B> Except as specified in subsection (5)(c)2 of this Rule, sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Cleaning of Plumbing Fixtures.</B> Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Closing Toilet Room Doors.</B> Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Using Dressing Rooms and Lockers</B>. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(j)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(j)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Controlling Pests.</B> The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(k)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Routinely inspecting incoming shipments of food and supplies;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(k)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Routinely inspecting the premises for evidence of pests;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(k)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Using methods, if pests are found, such as trapping devices or other means of pest control asspecified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(k)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign">Eliminating harborage conditions.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(l)">(l)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests.</B> Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(m)">(m)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Maintenance Tools.</B> Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(m)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(m)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(m)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">If wet, placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(n)">(n)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Maintaining Premises.</B> The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)">(o)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Prohibiting Animals.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except as specified in paragraphs 2, 3, and 4 of this subsection, live animals may not be allowed on the premises of a food service establishment. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Live animals may be allowed in the following situations if the contamination of food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles cannot result: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Edible fish or decorative fish in aquariums, shellfish or crustacea on ice or under refrigeration, and shellfish and crustacea in display tank systems;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In areas that are not used for food preparation and that are usually open for customers, such as dining and sales areas, service animals that are controlled by the disabled employee, person or trainer of such animal, if a health or safety hazard will not result from the presence or activities of the service animal;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Pets in the common dining areas of group residences or institutional care facilities at times other than during meals if: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(iv)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Effective partitioning and self-closing doors separate the common dining areas from food storage or food preparation areas; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(iv)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Condiments, equipment, and utensils are stored in enclosed cabinets or removed from the common dining areas when pets are present; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(iv)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Dining areas including tables, countertops, and similar surfaces are effectively cleaned before the next meal service; and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In areas that are not used for food preparation, storage, sales, display, or dining, in which there are caged animals or animals that are similarly restricted, such as in a variety store that sells pets or a tourist park that displays animals.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Pet dogs may be allowed in outside dining areas of a food service establishment that are accessed from the outside of the establishment under the following conditions: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(vi)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The food service establishment prepares written procedures that include: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(vi)(I)I.">I.</a></td> <td valign="top" style="text-align:left" class="leftalign">A diagram of the outdoor area to be designated as available to consumers with pet dogs; <SUP>Pf </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(vi)(I)II.">II.</a></td> <td valign="top" style="text-align:left" class="leftalign">The establishment's procedure for assuring that employees do not touch, pet or otherwise handle pet dogs and for immediately cleaning accidents involving dog waste. The procedure must also describe the location of materials and equipment necessary to clean up accidents involving dog waste; <SUP>Pf</SUP> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(vi)(I)III.">III.</a></td> <td valign="top" style="text-align:left" class="leftalign">The establishment's procedure for notifying employees and consumers of the requirements of this paragraph. <SUP>Pf</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(vi)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Pet dogs may not come into contact with serving dishes, utensils and tableware. Pet dogs are also not allowed on chairs, tables and other furnishings. <SUP>Pf</SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(vi)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Employees and consumers may not provide food to pet dogs. <SUP>Pf </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(vi)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Pet dogs must be on a leash and under control of the consumer at all times. <SUP>Pf </SUP></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)2.(vi)(V)">(V)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At no time may pet dogs be permitted to travel through the indoor or non-designated outdoor portions of the food establishment. <SUP> Pf</SUP></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(5)(o)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">Live or dead fish bait may be stored if contamination of food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles cannot result. </td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)">(6)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Poisonous or Toxic Materials. </B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Original Containers, Identifying Information.</B> Containers of poisonous or toxic materials shall bear a legible manufacturer's label. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Working Containers, Common Name.</B> Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Storage, Separation. </B> Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Separating the poisonous or toxic materials by spacing or partitioning; <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, <P>linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. <B><SUP> P</SUP></B></P> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Restriction.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">The requirement in paragraph 1of this subsection does not apply to packaged poisonous or toxic materials that are for retail sale.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> Conditions of Use.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Poisonous or toxic materials shall be used according to: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Law and this Chapter;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The conditions of certification, if certification is required, for use of the pest control materials, <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Additional conditions that may be established by the Health Authority; and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Be applied so that: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A hazard to employees or other persons is not created, <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented, and for a restricted use pesticide, this is achieved by: <B><SUP> P</SUP></B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)2.(ii)(I)">(I)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Removing the items, <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)2.(ii)(II)">(II)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Covering the items with impermeable covers, <B><SUP>P</SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)2.(ii)(III)">(III)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Taking other appropriate preventive actions, <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)2.(ii)(IV)">(IV)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Cleaning and sanitizing equipment and utensils after the application. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(e)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign">A restricted use pesticide shall be applied only by an applicator certified as defined in <a href="https://links.casemakerlegal.com/states/us/books/United_States_Code/browse?ci=25&amp;id=gasos&amp;codesec=136&amp;title=7#" target="_newtab">7 USC 136</a> Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Poisonous or Toxic Materials Containers, Prohibition.</B> A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Chemical Sanitizers, Criteria.</B> Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Meet requirements specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=180.940&amp;title=40#" target="_newtab">40 CFR 180.940</a> Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) <B><SUP>P</SUP>, or</B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Meet the requirements as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=180.2020&amp;title=40#" target="_newtab">40 CFR 180.2020</a> Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Chemicals for Washing, Treatment, Storage, and Processing Fruits and Vegetables, Criteria.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(h)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Chemicals, including those generated on-site, used to wash or peel raw, whole fruits and vegetables shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(h)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be an approved food additive listed for this intended use in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=173&amp;title=21#" target="_newtab">21 CFR 173</a>, <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(h)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be generally recognized as safe (GRAS) for this intended use, <SUP>P</SUP> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(h)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Be the subject of an effective food contact notification for this intended use (only effective for the manufacturer or supplier identified in the notification), <SUP>P </SUP>and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(h)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Meet the requirements in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=156&amp;title=40#" target="_newtab">40 CFR 156</a> Labeling Requirements for Pesticide and Devices. <SUP> P</SUP></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(h)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Ozone as an antimicrobial agent used in the treatment, storage, and processing of fruits and vegetables in a food service establishment shall meet the requirements specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=173.368&amp;title=21#" target="_newtab">21 CFR 173.368</a> Ozone. <B><SUP> P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Boiler Water Additives, Criteria.</B> Chemicals used as boiler water additives shall meet the requirements specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=173.310&amp;title=21#" target="_newtab">21 CFR 173.310</a> Boiler Water Additives. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Drying Agents, Criteria.</B> Drying agents used in conjunction with sanitization shall: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(j)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Contain only components that are listed as one of the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(j)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Generally recognized as safe for use in food as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=182&amp;title=21#" target="_newtab">21 CFR 182</a> - Substances Generally Recognized as Safe, or <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=184&amp;title=21#" target="_newtab">21 CFR 184</a> - Direct Food Substances Affirmed as Generally Recognized as Safe, <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(j)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Generally recognized as safe for the intended use as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=186&amp;title=21#" target="_newtab">21 CFR 186</a> - Indirect Food Substances Affirmed as Generally Recognized as Safe, <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(j)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Generally recognized as safe for the intended use as determined by experts qualified in scientific training and experience to evaluate the safety of substances added, directly or indirectly, to food as described in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=170.30&amp;title=21#" target="_newtab">21 CFR 170.30</a> Eligibility for classification as generally recognized as safe (GRAS), <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(j)1.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Subject of an effective Food Contact Notification as described in the Federal Food Drug and Cosmetic Act (FFDCA) Section 409 (h); <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(j)1.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Approved for use as a drying agent under a prior sanction as described in the Federal Food Drug and Cosmetic Act (FFDCA) § 201(s) (4); <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(j)1.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Specifically regulated as an indirect food additive for use as a drying agent as specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=175&amp;title=21#" target="_newtab">21 CFR 175</a>- <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=178&amp;title=21#" target="_newtab">178</a>, <B><SUP>P </SUP></B> or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(j)1.(vii)">(vii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Approved for use as a drying agent under the threshold of regulation process established by <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=170.39&amp;title=21#" target="_newtab">21 CFR 170.39</a> Threshold of regulation for substances used in food-contact articles; <B><SUP>P</SUP></B> and</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(j)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">When sanitization is with chemicals, the approval required under paragraphs 1(v) or 1(vii) of this subsection or the regulation as an indirect food additive required under paragraph 1(vi) of this subsection, shall be specifically for use with chemical sanitizing solutions. <B><SUP> P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Lubricants, Incidental Food Contact Criteria.</B> Lubricants shall meet the requirements specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=178.3570&amp;title=21#" target="_newtab">21 CFR 178.3570</a> Lubricants with incidental food contact, if they are used on food-contact surfaces, on bearings and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(l)">(l)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Restricted Use Pesticides, Criteria.</B> Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in <a href="https://links.casemakerlegal.com/states/us/books/Code_of_Federal_Regulations/browse?ci=25&amp;id=gasos&amp;codesec=152&amp;title=40#152Subpart I" target="_newtab">40 CFR 152 Subpart I</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(m)">(m)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Rodent Bait Stations.</B> Rodent bait shall be contained in a covered, tamper-resistant bait station. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(n)">(n)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Tracking Powders, Pest Control and Monitoring.</B> A tracking powder pesticide may not be used in a food service establishment. <B><SUP>P</SUP></B> If a nontoxic tracking powder such as talcum or flour is used, it shall not be allowed to contaminate food, equipment, utensils, linens, or single-service and single-use articles.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(o)">(o)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Medicines, Restriction and Storage.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(o)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(o)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. <B><SUP> P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(p)">(p)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Refrigerated Medicines, Storage.</B> Medicines belonging to employees or that require refrigeration and are stored in a food refrigerator shall be stored in a package or container and kept inside a covered, leakproof container that is identified as a container for the storage of medicines. <B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(q)">(q)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B> First-aid Supplies, Storage.</B> First-aid supplies that are in a food service establishment for the employee's use shall be: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(q)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Labeled with the manufacturer's label; <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(q)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(r)">(r)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Other Personal Care Items, Storage.</B> Except as specified under subsections (6)(p) and (6)(q) of this Rule, employees shall store their personal care items in lockers or other facilities for orderly storage.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(s)">(s)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Stock and Retail Sale.</B> Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(s)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign">Separating the poisonous or toxic materials by spacing or partitioning; <B><SUP>P</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.07(6)(s)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign">Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <h2><a href="/GAC/511-6-1-.08" name="511-6-1-.08" title="511-6-1-.08">Rule 511-6-1-.08 Special Food Service Operations</a></h2> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)">(1)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Mobile Food Service Units and Extended Food Service Units</B>. <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Compliance Required.</B> Mobile food service units and extended food service units shall comply with the requirements of this Chapter, except as otherwise provided in this subsection and as specified under subsection (1)(b) of this Rule. <B><SUP>Pf</SUP></B> After review of a proposed menu, plans and specifications, and the proposed method of operation, the Health Authority may: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Impose additional requirements to protect against health hazards related to the conduct of the food service establishment as a mobile operation;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prohibit the sale of some or all time/temperature control for safety food, or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> When no health hazard will result, modify requirements of this Rule relating to physical facilities, except those requirements specified under subsections (1)(e) and (f) of this Rule.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Exceptions to Compliance for Mobile and Extended Food Service Units.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> General. Mobile food service units, such as vehicle venders, and extended food service units may be exempt from the requirements of this Chapter pertaining to the necessity of water and sewage systems and to those requirements pertaining to the cleaning and sanitization, if the following conditions are met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The required equipment for cleaning and sanitization exists at their permitted base of operation;<B><SUP>Pf </SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Menus shall be limited to food that is prepared, prepackaged and labeled in individual servings, transported and stored; or</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Beverages that are not time/temperature control for safety foods that are dispensed from covered urns or other protected equipment all under conditions meeting the requirements of the Chapter. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Push Carts. Push carts may be exempted from the requirements of subsection (1)(g)1 of this Rule if the following conditions for push carts are met: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)2.(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The menu shall be limited to only service of commercially prepared and prepackaged time/temperature control for safety foods such as frankfurters, precooked encased sausages, and similar approved foods requiring heating only; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)2.(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"> All food shall be protected from customer handling, coughing, sneezing or other contamination by wrapping, using food shields or other effective barriers. Condiments must be dispensed in single service type packaging, in pump-style dispensers, or in protected squeeze bottles, shakers, or similar dispensers which prevent contamination of the food items by food employees, consumers, insects, or other sources of contamination; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)2.(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"> No cooking equipment shall be allowed at the food vending location of carts. Heating equipment will be limited to steam or hot water heating equipment that meets the requirements of this Chapter; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)2.(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"> At a minimum, overhead protection such as an umbrella large enough to fully cover and protect the entirety of the cart, employee and any cart associated equipment such as food storage, handwashing, etc., shall be provided for the cart's onsite operation; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)2.(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Properly installed and equipped handwashing facilities meeting the requirements of this Chapter must be installed on carts. Potable hot and cold running water under pressure with suitable hand cleaner, dispensed paper towels, and a waste receptacle must be provided at or near the handwashing facility; <B><SUP>Pf</SUP></B> However, certified commercially manufactured, portable hand washing stations may be allowed for onsite operational use with the cart upon approval by the Health Authority.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)2.(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"> With the approval of the Health Authority, accessory components such as hard plastic coolers that are NSF listed or certified for commercial use with sufficient ice for cold time/temperature control for safety foods and NSF listed; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)2.(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"> In use equipment and utensils must be cleaned and sanitized at least every 4 hours; therefore, carts shall be equipped with at least a 3-compartmented sink dedicated for the purpose of cleaning and sanitizing of equipment and utensils. However, in lieu of the 3-compartmented sink being installed on the cart and as deemed acceptable by the Health Authority, the permit holder may provide an adequate supply of clean and sanitized equipment and utensils stored in such a way on the cart so as to protect them from contamination <I>,</I> if the required equipment for cleaning and sanitization exists at its base of operation; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)2.(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Push Carts must be designed, constructed and built to at least NSF Standard 59; <B><SUP>Pf</SUP></B> and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Push Carts must be supplied with one day's operational supply of hot and cold potable water under pressure and waste water storage capacity of 15% larger than that of the potable water tank. The potable water storage tank shall have at least 10 gallons storage capacity and may be required by the Health Authority to have a larger storage volume depending on length of time in which the cart is used away from the base of operation. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(b)2.(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Stored food, utensils and equipment, single-service and single-use supplies, and hand washing supplies shall be protected from environmental contamination during transportation of the Push Cart from location to location. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment and Supplies Required for Onboard Preparation of more complex menus.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Units preparing time/temperature control for safety foods on the unit other than the limited menu items stated within subsection (1)(b) of this Rule shall utilize thermostatically controlled heating, cooling, and freezing equipment for those foods stored or displayed on the unit requiring controlled heating or refrigeration. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Indicating thermometers for immersion into food or cooking media shall be of metal stem type construction, numerically scaled, and accurate to ±2 degrees Fahrenheit. <B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Each unit must have two separate types of sinks, one for hand-washing and the other for warewashing. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Mobile food service units and extended food service units shall provide only individually wrapped single-service articles for use by the consumer. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Water System.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A mobile food service unit and extended food service unit requiring a water system shall have a potable water system as specified under DPH Rule <a title="511-6-1-.06(1)" href="511-6-1-.06#511-6-1-.06(1)">511-6-1-.06(1)</a>, and the water system shall be under pressure. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Mobile water tanks and mobile food service unit water tanks shall meet all the requirements specified under DPH Rule <a title="511-6-1-.06(3)" href="511-6-1-.06#511-6-1-.06(3)">511-6-1-.06(3)</a> as it relates to materials, design, construction, installation, numbers and capacities, and operation and maintenance of these tanks. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The system shall be of sufficient capacity to furnish enough hot and cold water for food preparation, utensil cleaning and sanitizing, and handwashing in accordance with the requirements of this regulation. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Liquid Waste.</B> The sewage holding tanks for all mobile food service units and extended food service units, and all sewage and liquid waste resulting from the operation of a mobile food service unit or extended food service units shall meet the requirements of and be handled as specified under DPH Rule <a title="511-6-1-.06(4)(a),(e),(f),(g),(h) and (i)" href="511-6-1-.06#511-6-1-.06(4)(a),(e),(f),(g),(h) and (i)">511-6-1-.06(4)(a),(e),(f),(g),(h) and (i)</a> as it relates to capacity, drainage, design, construction, installation, operation, maintenance and sewage disposal. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(f)">(f)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Operation.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(f)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A mobile food service unit shall operate from its permitted base of operation and report daily to such location for supplies and cleaning and servicing operations.<B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(f)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> An extended food service unit shall operate as an extension of its permitted base of operation. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(f)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> An extended food service unit shall be serviced daily from the base of operation.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(f)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The base of operation or fixed food service establishment used as a base of operation for mobile food units and extended food service units shall be constructed and operated in conjunction with the mobile food service unit or extended food service unit under the active managerial control of a single permit holder to be in compliance with the requirements of this Chapter. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(f)5.">5.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Toilet facilities must be available for employee's use and, as applicable, consumer use along the route of food vending locations as per requirements found in DPH Rule <a title="511-6-1-.06(2)(h)" href="511-6-1-.06#511-6-1-.06(2)(h)">511-6-1-.06(2)(h)</a>. In addition and to the satisfaction of the Health Authority, the permit holder must maintain and provide a list of toilet facilities available to the unit food vending locations. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(f)6.">6.</a></td> <td valign="top" style="text-align:left" class="leftalign"> When not in use, mobile food service units shall be properly stored at the base of operation or other location approved by the Health Authority. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(g)">(g)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Construction Based Upon Menu.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(g)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Units preparing and serving time/temperature control for safety foods other than that stated in subsection (1)(b) of this Ruleshall be so constructed that the operator must prepare and serve food from within the protective environment of a fully enclosed area of the unit such as that provided for in a fully enclosed trailer. <B><SUP>P</SUP></B> Except that units preparing non-time/temperature control for safety foods such as snow cones and popcorn shall be constructed so that the food preparation and service areas are protected from potential contamination by means of closable cabinets. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(g)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The service area requirements are as follows: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(g)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> A mobile food service unit servicing area shall be available at its base of operation; except, a servicing area will not be required where only packaged food is placed on the mobile food service unit or where mobile food units do not contain waste retention tanks as stated in subsection (1)(b)1 of this Rule; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(g)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except for areas used only for the loading of water or the discharge of sewage and other liquid waste through the use of a closed system of hoses, servicing areas shall be provided with overhead protection; <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(g)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> There shall be a location and equipment for the flushing and drainage of liquid wastes separate from the location and equipment provided for water servicing and for the loading and unloading of food and related supplies. <B><SUP>Pf </SUP></B>Requirements for sizing and location of equipment for flushing and drainage of liquid wastes and for equipment to provide potable water servicing of units shall be as specified within the most current editions of the Interpretative Manuals as referenced within DPH Rule <a title="511-6-1-.02(8)" href="511-6-1-.02#511-6-1-.02(8)">511-6-1-.02(8)</a>;</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(g)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The surface of the servicing area shall be constructed of a smooth, nonabsorbent material, such as concrete or machine-laid and sealed asphalt and shall be maintained in good repair, kept clean, and be graded to drain; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(g)2.(v)">(v)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The construction of the walls and ceilings of the servicing areas is exempted from the provisions of DPH Rule <a title="511-6-1-.07(2)(a) through (f)" href="511-6-1-.07#511-6-1-.07(2)(a) through (f)">511-6-1-.07(2)(a) through (f)</a>.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(g)2.(vi)">(vi)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Toilet and handwashing facilities that meet the requirements of this Chapter shall be available for employees at the servicing area. <B><SUP>Pf</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(h)">(h)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Identification.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(h)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> All mobile food service units and extended food service units shall be identified by a sign or lettering indicating the name and address of the owner, the operator and the permit number. Letters and numbers must be at least two inches high.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(h)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The permit, or copy thereof, and the current inspection report must be displayed for public view and protected from inclement weather.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Food Vending Location.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(i)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Food vending location requirements are as follows: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(i)1.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Listings for mobile food service unit and extended food service unit food vending locations shall be maintained by the permit holder and shall be provided to the Health Authority. Permit holders shall notify the Health Authority at least 7 days prior to any changes in food vending locations. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(i)1.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The operator must provide evidence of legal access and use of the premises for food vending; and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(i)1.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> If applicable, permit applicants must provide documentation of compliance with another jurisdiction's requirements.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(i)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Those units functioning under permits granted to food service establishments and operating on their premises as an extension thereof may be allowed, at the Health Authority's discretion to meet lesser restrictions if sanitation, temperature control, and sanitization requirements for operation of the unit are satisfactorily met at the food service establishment.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(j)">(j)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Compliance with Other Regulations.</B> The operation must comply with all applicable regulations and ordinances. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(1)(k)">(k)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Home Prepared Foods Prohibited.</B> Home prepared foods or condiments may not be sold, served, or used on mobile food service units. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)">(2)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Temporary Food Service Establishments.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(a)">(a)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Operation, Permit Application, Responsibilities.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(a)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A temporary food service establishment means a food service establishment that operates at the same location for a period of no more than 14 consecutive days in conjunction with a single event or celebration. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(a)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The application for a special food service permit shall indicate the inclusive dates of the proposed operation and must be submitted at least 30 days prior to the event.<B><SUP> Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(a)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The following applies to a vendor application: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(a)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Any person desiring to operate a temporary food service establishment shall make written application for a permit on forms provided by the Health Authority at least 30 days prior to the event and pay applicable fees at the time of application.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(a)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The application shall include the name and address of each applicant, the location and type of the proposed temporary food service establishment, a list of all menu items and the signature of the applicant.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(a)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The organizer's responsibility is the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(a)4.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ensure that only vendors permitted by the Health Authority are allowed to participate in the event, <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(a)4.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> The organizer and property owner must notify the Health Authority 30 days prior to the event taking place and provide a list of food vendors who will be allowed by that organizer to participate in the event. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(a)4.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ensure that any unauthorized or unpermitted vendor found participating in an event shall immediately leave the event premises and shall be charged with a violation of this Rule. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(b)">(b)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Inspections.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(b)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prior to issuance of a permit, the Health Authority shall inspect the proposed temporary food service establishment. The Health Authority shall only issue a permit to the applicant if the inspection reveals that the proposed temporary food service establishment complies with this Rule.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(b)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Temporary food service inspections will be conducted as often as necessary to ensure compliance with this Rule.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(b)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The permit, or copy thereof, and the current inspection report must be displayed for public view and protected from inclement weather.</td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(c)">(c)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Operations.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(c)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> A temporary food service establishment which does not comply fully with Rules .03 through .07 of this Chapter may be permitted to operate when food preparation, service and the operation meet fully the requirements set forth in DPH Rule <a title="511-6-1-.08(2)(a) through (h)" href="511-6-1-.08#511-6-1-.08(2)(a) through (h)">511-6-1-.08(2)(a) through (h)</a>.<B><SUP> P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(c)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> The Health Authority may impose additional requirements to protect against health hazards related to the conduct of the temporary food service establishment.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(c)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Preparation processes for time/temperature control for safety foods will be approved by the Health Authority based on a plan review that shows adequate holding, preparation and service facilities. <B><SUP>Pf</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(c)4.">4.</a></td> <td valign="top" style="text-align:left" class="leftalign"> For special events, foods requiring only cooking may be prepared, if served immediately, in an outside area on the premises of a permitted food service establishment. Prior approval must be obtained from the Health Authority. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(d)">(d)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Preparation and Service - Time/Temperature Control for Safety Foods - Prohibited Menu Items.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(d)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Fixed Permitted Food Service Establishments. Any time/temperature control for safety food that has been prepared, stored and transported under conditions meeting the requirements of this Chapter, is stored at a temperature of 41ºF (5ºC) or below or at a temperature of 135ºF (57ºC) or above in facilities meeting the requirements of this Chapter may be served. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(d)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Temporary Onsite Preparation and Service. All food prepared and served onsite of a temporary establishment must comply with the following: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(d)2.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Only those time/temperature control for safety foods requiring limited preparation, such as hamburgers and frankfurters that only require seasoning and cooking, may be prepared or served; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(d)2.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Once cooked, time/temperature control for safety foods shall not be touched by employee bare hands and must be maintained at 135ºF or higher until served; <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(d)2.(iii)">(iii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Prior to service to the consumer, commercially prepared, precooked, and prepackaged time/temperature control for safety foods may be reheated thoroughly to at least 135ºF for 15 seconds; <B><SUP>P </SUP></B>and</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(d)2.(iv)">(iv)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Time as a Public Health Control shall not be allowed in a temporary food service establishment. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(d)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Menu Item Prohibition. The preparation or service of the following menu items are prohibited from service onsite of a temporary establishment: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(d)3.(i)">(i)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Except for paragraph 2 of this subsection,other ready-to-eat, time/temperature control for safety foods, including pastries filled with cream or synthetic cream, custards, and similar products, and salads or sandwiches containing meat, poultry, eggs, or fish is prohibited. <B><SUP>P</SUP></B> This prohibition does not apply to any time/temperature control for safety food that has been prepared and packaged under conditions meeting the requirements of this Chapter, is obtained in individual servings at 135ºF (57ºC) or above, or 41ºF (5ºC) or below in facilities meeting the requirements of this Chapter, and is served directly to the consumer in the unopened container in which it was packaged. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(d)3.(ii)">(ii)</a></td> <td valign="top" style="text-align:left" class="leftalign"> Home prepared foods or condiments may not be sold, served, or used in temporary food service unit establishments. <B><SUP>P</SUP></B></td> </tr> </table> </td> </tr> </table> </td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(e)">(e)</a></td> <td valign="top" style="text-align:left" class="leftalign"><B>Equipment and Supplies Required.</B> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(e)1.">1.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Indicating thermometers for immersion into food or cooking media shall be of metal stem type construction, numerically scaled, and accurate to ±2 degrees Fahrenheit.</td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(e)2.">2.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Enough potable water shall be available at the event for consumption and in the establishment for food preparation, cleaning, and sanitizing utensils and equipment, and for handwashing. <B><SUP>P</SUP></B></td> </tr> </table> <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-align:left;width:18px;"><a style="white-space:nowrap;" name="511-6-1-.08(2)(e)3.">3.</a></td> <td valign="top" style="text-align:left" class="leftalign"> Ice shall be handled as follows: <table border="0" width="100%" cellspacing="4" cellpadding="4"> <tr> <td valign="top" width="1%" style="white-space:nowrap;text-alig