District of Columbia Administrative Code

1100 ACCURATE REPRESENTATION ─ STANDARDS OF IDENTITY 1100.1 Packaged food shall comply with standard of identity requirements in 21 C.F.R. §§ 131 through 169 and 9 C.F.R. § 319 − Definitions and Standards of Identity or Composition, and the general requirements in 21 C.F.R. § 130…

1101 ACCURATE REPRESENTATION ─ HONESTLY PRESENTED 1101.1 Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. 1101.2 Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, …

1102 FOOD LABELING REQUIREMENTS 1102.1 Food packaged in a food establishment, shall be labeled as specified in law, including 21 C.F.R. § 101 − Food labeling, and 9 C.F.R. § 317 − Labeling, marking devices, and containers. 1102.2 Label information shall include: (a) The common na…

1103 FOOD LABELING REQUIREMENTS ─ COMMINUTED MEATS 1103.1 No person shall convey into the District, sell, offer for sale, or use any food that does not conform to this section. 1103.2 All products identified under this section as "Chopped Beef," "Breakfast Sausage," and "Ground B…

1104 DISPLAYING OTHER FORMS OF INFORMATION 1104.1 Consumer warnings shall be provided pursuant to this Code. 1104.2 Food establishment or manufacturers' dating information on foods may not be concealed or altered. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); …

1105 CONSUMER ADVISORY ─ CONSUMING RAW OR UNDERCOOKED ANIMAL FOODS 1105.1 Except as specified in §§ 900.4, 900.3, and 1300.3, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is served or sold raw, undercooked, or without otherwise being pr…

1200 DISPOSITION ─ DISCARDING OR RECONDITIONING 1200.1 A food that is unsafe, adulterated, or not honestly presented as specified in § 600 shall be reconditioned according to procedures that the Department approved or discarded. 1200.2 Food that is not from an approved source as …

1300 ADDITIONAL SAFEGUARDS ─ PASTEURIZED FOODS, PROHIBITED RESERVICE, AND PROHIBITED FOODS 1300.1 In a food establishment that serves a highly susceptible population the following criteria apply to juice: (a) For the purpose of this section only, children who are age nine (9) or …

1400 MULTIUSE ─ CHARACTERISTICS 1400.1 Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances, or impart colors, odors, or tastes to food, and under normal use conditions shall be: P (…

1401 MULTIUSE ─ CAST IRON, USE LIMITATION 1401.1 Cast iron shall not be used for utensils or food-contact surfaces of equipment, except as specified in §§ 1401.2 and 1401.3. 1401.2 Cast iron may be used as a surface for cooking. 1401.3 Cast iron may be used in utensils for servin…

1402 MULTIUSE ─ LEAD IN CERAMIC, CHINA, AND CRYSTAL UTENSILS, USE LIMITATION 1402.1 Ceramic, china and crystal utensils, 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 exceeding th…

1403 MULTIUSE ─ COPPER, USE LIMITATION 1403.1 Copper and copper alloys such as brass shall not be used in contact with acidic food that has a pH below six (6) such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a car…

1404 MULTIUSE ─ GALVANIZED METAL, USE LIMITATION 1404.1 Galvanized metal shall not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic food that has a pH below six (6) such as vinegar, fruit juice, or wine. P SOURCE: Final Rulemaking pu…

1405 MULTIUSE ─ SPONGES, USE LIMITATION 1405.1 Sponges shall not be used in contact with cleaned and sanitized or in-use food- contact surfaces. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30…

1406 MULTIUSE ─ WOOD, USE LIMITATION 1406.1 Wood and wood wicker shall not be used as a food-contact surface, except as specified in §§ 1406.2 through 1406.4. 1406.2 Hard maple or an equivalently hard, close-grained wood may be used for: (a) Cutting boards; cutting blocks; bakers…

1407 MULTIUSE ─ NONSTICK COATINGS, USE LIMITATION 1407.1 Multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating shall be used with nonscoring or nonscratching utensils and cleaning aids. SOURCE: F…

1408 MULTIUSE ─ NONFOOD-CONTACT SURFACES EXPOSED TO FOOD SOILING 1408.1 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 mate…

1409 SINGLE-SERVICE AND SINGLE-USE ─ CHARACTERISTICS 1409.1 Materials that are used to make single-service and single-use articles shall not: (a) Allow the migration of deleterious substances; P or (b) Impart colors, odors, or tastes to food. 1409.2 Materials that are used to mak…

1410 REPEALED SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012). AUTHORITY: DC-DCMR Sections 4 and 10 of An Act Relating to the adulteration of foods and drugs in the District of Columbia…

1411 REPEALED SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012). AUTHORITY: DC-DCMR Sections 4 and 10 of An Act Relating to the adulteration of foods and drugs in the District of Columbia…

1500 DURABILITY AND STRENGTH ─ EQUIPMENT AND UTENSILS 1500.1 Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amend…

1501 DURABILITY AND STRENGTH ─ FOOD TEMPERATURE MEASURING DEVICES 1501.1 Food temperature measuring devices shall 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 thermome…

1502 CLEANABILITY ─ FOOD-CONTACT SURFACES 1502.1 Multiuse food-contact surfaces shall be: (a) Smooth; Pf (b) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (c) Free of sharp internal angles, corners, and crevices; Pf and (d) Finished to…

1503 CLEANABILITY ─ CIP EQUIPMENT 1503.1 “Cleaned in Place” (CIP) equipment shall meet the characteristics specified in § 1502 and shall be designed and constructed so that: (a) Cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-co…

1504 "V" THREADS, USE LIMITATION 1504.1 "V" type threads shall not be used on food-contact surfaces. This section does not apply to hot oil cooking or filtering equipment. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published a…

1505 CLEANABILITY ─ HOT OIL FILTERING EQUIPMENT 1505.1 Hot oil filtering equipment shall meet the characteristics specified in § 1502 or § 1503 and shall be readily accessible for filter replacement and cleaning of the filter. SOURCE: Final Rulemaking published at 50 DCR 4394 (Ju…

1506 CLEANABILITY ─ CAN OPENERS 1506.1 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 20…

1507 CLEANABILITY ─ NONFOOD-CONTACT SURFACES 1507.1 Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. SOURCE: Final Rulemaking published at 50 DCR 4394 (June …

1508 CLEANABILITY ─ KICK PLATES, REMOVABLE 1508.1 Kick plates shall be designed so that the areas behind them are accessible for inspection and cleaning by being removable by one of the methods specified in § 1502.2 or capable of being rotated open, and removable or capable of be…

1509 CLEANABILITY, OPERATION & MAINTENANCE ─ VENTILATION HOOD SYSTEMS, FILTERS AND GREASE EXTRACTORS 1509.1 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. 1509.2 Commercia…

1510 ACCURACY ─ TEMPERATURE MEASURING DEVICES, FOOD 1510.1 Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to plus or minus one degree Celsius (±1o C) in the intended range of use. Pf 1510.2 Food temp…

1511 ACCURACY ─ TEMPERATURE MEASURING DEVICES, AMBIENT AIR AND WATER 1511.1 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 plus or minus one and a ha…

1512 ACCURACY ─ PRESSURE MEASURING DEVICES, MECHANICAL WAREWASHING EQUIPMENT 1512.1 Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of seven (7) kilopascals (one (1) pound per square inc…

1513 FUNCTIONALITY ─ VENTILATION HOOD SYSTEMS, DRIP PREVENTION 1513.1 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 drip…

1514 FUNCTIONALITY ─ EQUIPMENT OPENINGS, CLOSURES AND DEFLECTORS 1514.1 A cover or lid for equipment shall overlap the opening and be sloped to drain. 1514.2 An opening located within the top of a unit of equipment that is designed for use with a cover or lid shall be flanged upw…

1515 FUNCTIONALITY ─ DISPENSING EQUIPMENT, PROTECTION OF EQUIPMENT AND FOOD 1515.1 In equipment that dispenses or vends liquid food or ice in unpackaged form: (a) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the food shall be desig…

1516 FUNCTIONALITY ─ VENDING MACHINE, VENDING STAGE CLOSURE 1516.1 The dispensing compartment of a vending machine, including a machine that is designed to vend prepackaged snack food that is not potentially hazardous such as chips, party mixes, and pretzels, shall be equipped wi…

1517 FUNCTIONALITY ─ BEARINGS AND GEAR BOXES, LEAKPROOF 1517.1 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. SOURCE: Final Rulemaking…

1518 FUNCTIONALITY ─ BEVERAGE TUBING, SEPARATION 1518.1 Except for cold plates that are constructed integrally with an ice storage bin, beverage tubing and cold-plate beverage cooling devices shall not be installed in contact with stored ice. SOURCE: Final Rulemaking published at…

1519 FUNCTIONALITY ─ ICE UNITS, SEPARATION OF DRAINS 1519.1 Liquid waste drain lines shall not pass through an ice machine or ice storage bin. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, …

1520 FUNCTIONALITY ─ CONDENSER UNIT, SEPARATION 1520.1 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. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); a…

1521 FUNCTIONALITY ─ CAN OPENERS ON VENDING MACHINES 1521.1 Cutting or piercing parts of can openers on vending machines shall be protected from manual contact, dust, insects, rodents, and other contamination. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as a…

1522 FUNCTIONALITY ─ MOLLUSCAN SHELLFISH TANKS 1522.1 Molluscan shellfish life support system display tanks shall not be used to store or display shellfish that are offered for human consumption and shall be conspicuously marked so that it is obvious to the consumer that the shel…

1523 FUNCTIONALITY ─ VENDING MACHINES, AUTOMATIC SHUTOFF 1523.1 A machine vending potentially hazardous food (time/temperature control for safety food) shall have an automatic control that prevents the machine from vending food if there is a power failure, mechanical failure, or …

1524 FUNCTIONALITY ─ TEMPERATURE MEASURING DEVICES 1524.1 In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically…

1525 FUNCTIONALITY ─ WAREWASHING MACHINE, DATA PLATE OPERATING SPECIFICATIONS 1525.1 A warewashing machine 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 specificatio…

1526 FUNCTIONALITY ─ WAREWASHING MACHINES, INTERNAL BAFFLES 1526.1 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. SOURCE: Final Rulemaking publish…

1527 FUNCTIONALITY ─ WAREWASHING MACHINES, TEMPERATURE MEASURING DEVICES 1527.1 A warewashing machine shall be equipped with a temperature-measuring device that indicates the temperature of the water: (a) In each wash and rinse tank; Pf and (b) As the water enters the hot water s…

1528 FUNCTIONALITY ─ MANUAL WAREWASHING EQUIPMENT, HEATERS AND BASKETS 1528.1 If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be: (a) Designed with an integral heating device that is capable of maintaining water…

1529 FUNCTIONALITY ─ WAREWASHING MACHINES, AUTOMATIC DISPENSING OF DETERGENTS AND SANITIZERS 1529.1 A warewashing machine that uses a chemical for sanitization and that is installed after adoption of this Code shall be equipped to: (a) Automatically dispense detergents and saniti…