District of Columbia Administrative Code

1530 FUNCTIONALITY ─ WAREWASHING MACHINES, FLOW PRESSURE DEVICE 1530.1 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 l…

1531 FUNCTIONALITY ─ WAREWASHING SINKS AND DRAINBOARDS, SELF‑DRAINING 1531.1 Sinks and drainboards of warewashing sinks and machines shall be self-draining. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 …

1532 FUNCTIONALITY ─ EQUIPMENT COMPARTMENTS, DRAINAGE 1532.1 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. SO…

1533 FUNCTIONALITY ─ VENDING MACHINES, LIQUID WASTE PRODUCTS 1533.1 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. 1533.2 Vending ma…

1534 FUNCTIONALITY ─ CASE LOT HANDLING APPARATUSES, MOVEABILITY 1534.1 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 h…

1535 FUNCTIONALITY ─ VENDING MACHINE DOORS AND OPENINGS 1535.1 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 t…

1536 ACCEPTABILITY ─ FOOD EQUIPMENT, CERTIFICATION AND CLASSIFICATION 1536.1 Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program is deemed to be in compliance with Chapters 14 and 15 of …

1600 EQUIPMENT ─ COOLING, HEATING, AND HOLDING CAPACITIES 1600.1 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 in Chapters 6 through 13. Pf SOURCE: Final Rulemaking publi…

1601 EQUIPMENT ─ MANUAL WAREWASHING, SINK COMPARTMENT REQUIREMENTS 1601.1 A sink with at least three (3) compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils, except as specified in § 1601.3.Pf 1601.2 Sink compartments shall be large…

1602 EQUIPMENT ─ DRAINBOARDS 1602.1 Drainboards, utensil racks, or tables large enough to 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. SOURCE: Final Rul…

1603 EQUIPMENT ─ VENTILATION HOOD SYSTEMS, ADEQUACY 1603.1 Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings according to the D.C. Fire Code (2008) incorporating the Internationa…

1604 EQUIPMENT ─ CLOTHES WASHERS AND DRYERS 1604.1 If work clothes or linens are laundered on the premises, a mechanical clothes washer and dryer shall be provided and used, except as specified in § 1604.2. 1604.2 If on-premises laundering is limited to wiping cloths intended to …

1605 UTENSILS ─ CONSUMER SELF-SERVICE 1605.1 A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking p…

1606 FOOD TEMPERATURE MEASURING DEVICES 1606.1 Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in Chapters 6 through 13. Pf 1606.2 A temperature measuring device with a su…

1607 TEMPERATURE MEASURING DEVICES ─ MANUAL WAREWASHING 1607.1 In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. SOURCE: Final Rulemaking published at 50 DCR …

1608 TESTING DEVICES ─ SANITIZING SOLUTIONS 1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Fi…

1700 LOCATION ─ EQUIPMENT, CLOTHES WASHERS AND DRYERS, AND STORAGE CABINETS, CONTAMINATION PREVENTION 1700.1 Except as specified in § 1700.2, equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered…

1701 INSTALLATION ─ FIXED EQUIPMENT, SPACING OR SEALING 1701.1 Equipment that is fixed because it is not easily movable shall be installed so that it is: (a) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (b) Spaced from adjoining equipment,…

1702 INSTALLATION ─ FIXED EQUIPMENT, ELEVATION OR SEALING 1702.1 Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a fifteen centimeter (15 cm) or a six inch (6 in.) clearance between the floor and the equipm…

1800 EQUIPMENT ─ GOOD REPAIR AND PROPER ADJUSTMENT 1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in Chapters 14 and 15. 1800.2 Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be ke…

1801 EQUIPMENT ─ CUTTING SURFACES 1801.1 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 are not capable of being resurfaced. SOURCE: Final R…

1802 EQUIPMENT ─ MICROWAVE OVENS 1802.1 Microwave ovens shall meet the safety standards specified in 21 CFR § 1030.10 − Microwave ovens. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).…

1803 EQUIPMENT ─ WAREWASHING, CLEANING FREQUENCY 1803.1 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 substitut…

1804 EQUIPMENT ─ WAREWASHING MACHINES, MANUFACTURERS' OPERATING INSTRUCTIONS 1804.1 A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. 1804.2 A warewashing machine's conveyor spee…

1805 EQUIPMENT ─ WAREWASHING SINKS, USE LIMITATION 1805.1 A warewashing sink shall not be used for handwashing or dumping mop water. 1805.2 If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall be cleaned as specified in § 1803 before and…

1806 EQUIPMENT ─ WAREWASHING, CLEANING AGENTS 1806.1 When used for warewashing, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment as specified in § 1601.3 shall contain a wash solution of soap, detergent, acid cl…

1807 EQUIPMENT ─ WAREWASHING, CLEAN SOLUTIONS 1807.1 The wash, rinse, and sanitize solutions shall be maintained clean. 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-DC…

1808 EQUIPMENT ─ MANUAL WAREWASHING, WASH SOLUTION TEMPERATURE 1808.1 The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than forty-three degrees Celsius (43o C) (one hundred ten degrees Fahrenheit (110o F)) or the temperature spe…

1809 EQUIPMENT ─ MECHANICAL WAREWASHING, WASH SOLUTION TEMPERATURE 1809.1 The temperature of the wash solution in spray type warewashers that use hot water to sanitize shall not be less than: (a) For a stationary rack, single temperature machine, seventy-four degrees Celsius (74o…

1810 EQUIPMENT ─ MANUAL WAREWASHING, HOT WATER SANITIZATION TEMPERATURES 1810.1 If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at seventy-seven degrees Celsius (77o C) (one hundred seventy-one degrees Fahre…

1811 EQUIPMENT ─ MECHANICAL WAREWASHING, HOT WATER SANITIZATION TEMPERATURES 1811.1 Except as specified in § 1811.2, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold shall not be more than ninety degrees Celsius (90o C) …

1812 EQUIPMENT ─ MECHANICAL WAREWASHING, SANITIZATION PRESSURE 1812.1 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 rinse control value, shal…

1813 EQUIPMENT ─ MANUAL AND MECHANICAL WAREWASHING, CHEMICAL SANITIZATION - TEMPERATURE, pH, CONCENTRATION, AND HARDNESS 1813.1 A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in § 2002.2 shall meet the criteria s…

1814 EQUIPMENT ─ MANUAL WAREWASHING, CHEMICAL SANITIZATION USING DETERGENT-SANITIZERS 1814.1 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 t…

1815 EQUIPMENT ─ WAREWASHING, DETERMINING CHEMICAL SANITIZER CONCENTRATION 1815.1 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final …

1816 UTENSILS AND TEMPERATURE AND PRESSURE MEASURING DEVICES ─ GOOD REPAIR AND CALIBRATION 1816.1 Utensils shall be maintained in a state of repair or condition that complies with the requirements specified in Chapters 14 and 15 or shall be discarded. 1816.2 Food temperature meas…

1817 UTENSILS ─ SINGLE-SERVICE AND SINGLE-USE ARTICLES, REQUIRED USE 1817.1 A food establishment without facilities specified in Chapters 19 and 20 for cleaning and sanitizing kitchenware and tableware shall provide only single-use kitchenware, single-service articles, and single…

1818 UTENSILS ─ SINGLE-SERVICE AND SINGLE-USE ARTICLES, USE LIMITATION 1818.1 Single-service and single-use articles shall not be reused. 1818.2 The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch (1 in.) protruding from the chilled …

1819 UTENSILS ─ SHELLS, USE LIMITATION 1819.1 Mollusk and crustacea shells shall not be used more than once as serving containers. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012). AUTHO…

1900 OBJECTIVE ─ CLEANING 1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf 1900.2 The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 1900.3 Nonfood-contact …

1901 FREQUENCY ─ EQUIPMENT, FOOD-CONTACT SURFACES, AND UTENSILS 1901.1 Equipment food-contact surfaces and utensils shall be cleaned: (a) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry, except as specified in § 1901.2; P (b) Ea…

1902 FREQUENCY ─ COOKING AND BAKING EQUIPMENT 1902.1 The food-contact surfaces of cooking and baking equipment shall be cleaned at least every twenty-four (24) hours. This section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in § 1901.4.…

1903 FREQUENCY ─ NONFOOD-CONTACT SURFACES 1903.1 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published a…

1904 METHODS ─ DRY CLEANING 1904.1 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 potentially hazardous (time/temperature control for safety food). 1904.2 Cleaning equipment u…

1905 METHODS ─ PRECLEANING 1905.1 Food debris on equipment and utensils shall be scrapped over a waste disposal unit, or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. 1905.2 If necessary for effective cleaning, utensils and equipment shall …

1906 METHODS ─ LOADING OF SOILED ITEMS, WAREWASHING MACHINES 1906.1 Soiled items to be cleaned in a warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that: (a) Exposes the items to the unobstructed spray from all cycles; and (b) All…

1907 METHODS ─ WET CLEANING 1907.1 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…

1908 METHODS ─ WASHING, PROCEDURES FOR ALTERNATIVE MANUAL WAREWASHING EQUIPMENT 1908.1 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 manual ware…

1909 METHODS ─ RINSING PROCEDURES 1909.1 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 (1) of the following procedures: (a) Use of a…

1910 METHODS ─ CLEANING FOR REFILLING OF RETURNABLES 1910.1 Returned empty containers intended for cleaning and refilling with food shall be cleaned and refilled in a regulated food processing plant, except as specified in §§ 1910.2 and 1910.3. P 1910.2 A food-specific container …