4626 FOOD CODE; FOOD MANAGERS

4626.0670 VENDING MACHINE DOORS AND OPENINGS. 4-204.123 A. Vending machine doors and access opening covers to food and container storage spaces must be tight-fitting so that the space along the entire interface between the doors or covers and the cabinet of the machine, if the do…

4626.0675 COOLING, HEATING, AND HOLDING CAPACITIES. 4-301.11 Equipment for cooling and heating food, and holding cold and hot food, must be sufficient in number and capacity to provide the food temperatures specified in parts 4626.0360, 4626.0370, 4626.0385, and 4626.0395.P2 Stat…

4626.0680 MANUAL WAREWASHING; SINK COMPARTMENT REQUIREMENTS. 4-301.12 A. Except as specified in items C to H, a sink with at least 3 compartments and with integrally attached drainboards at each end must be provided for manually washing, rinsing, and sanitizing equipment and uten…

4626.0685 DRAINBOARDS. 4-301.13 A. Integral drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation must be provided for necessary utensil holding before cleaning and after sanitizing. B. Hot wat…

4626.0690 VENTILATION HOOD SYSTEMS; ADEQUACY. 4-301.14 Ventilation hood systems and devices must be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; …

4626.0695 CLOTHES WASHERS AND DRYERS. 4-301.15 A. Except as specified in item B, if work clothes or linens are laundered on the premises, a mechanical clothes washer and dryer must be provided and used. B. If on-premises laundering is limited to wiping cloths intended to be used …

4626.0700 UTENSILS; CONSUMER SELF-SERVICE. 4-302.11 A food dispensing utensil must be available for each container displayed at consumer self-service units such as a buffet or salad bar.P2 Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 2…

4626.0705 FOOD TEMPERATURE MEASURING DEVICES REQUIRED. 4-302.12 A. Food temperature measuring devices must be provided and readily accessible for use in ensuring attainment and maintenance of the food temperatures specified in parts 4626.0165 and 4626.0340 to 4626.0420.P2 B. A te…

4626.0710 TEMPERATURE MEASURING DEVICES; WAREWASHING. 4-302.13 A. In manual warewashing operations, a temperature measuring device must be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.P2 B. In hot water mechanical warewashing op…

4626.0715 SANITIZING SOLUTIONS; TESTING DEVICES. 4-302.14 A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions must be provided.P2 Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 SR 519;…

4626.0720 [Repealed, 43 SR 295] Published Electronically: January 2, 2019

4626.0721 CLEANING AGENTS AND SANITIZERS; AVAILABILITY. 4-303.11 A. Cleaning agents that are used to clean equipment and utensils specified under parts 4626.0840 to 4626.0885 must be provided and available for use during all hours of operation. B. Except for those that are genera…

4626.0725 FIXED EQUIPMENT; SPACING OR SEALING. 4-402.11 A. Equipment that is fixed because it is not easily movable must be installed so that it is: (1) spaced to allow access for cleaning along the sides of, behind, and above the equipment; (2) spaced from adjoining equipment, w…

4626.0730 FIXED EQUIPMENT; ELEVATION OR SEALING. 4-402.12 A. Except as specified in items B and C, floor-mounted equipment that is not easily movable must be sealed to the floor or elevated on legs that provide at least a 6-inch (15 centimeter) clearance between the floor and the…

4626.0735 EQUIPMENT; GOOD REPAIR AND PROPER ADJUSTMENT. 4-501.11 A. Equipment must be maintained in a state of repair and condition that meets the requirements in parts 4626.0450 to 4626.0670. B. Equipment components such as doors, seals, hinges, fasteners, and kick plates must b…

4626.0740 CUTTING SURFACES. 4-501.12 Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Statutory Authority:…

4626.0745 MICROWAVE OVENS. 4-501.13 Microwave ovens must meet the safety standards in Code of Federal Regulations, title 21, section 1030.10. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 SR 519; 43 SR 295 Published Electronically: J…

4626.0750 WAREWASHING EQUIPMENT AND FOOD PREPARATION SINKS; CLEANING FREQUENCY. 4-501.14 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 …

4626.0755 WAREWASHING MACHINE; MANUFACTURER'S OPERATING INSTRUCTIONS. 4-501.15 A. A warewashing machine and its auxiliary components must be operated according to the machine's data plate and other manufacturer's instructions. B. A warewashing machine's conveyor speed or automati…

4626.0760 WAREWASHING SINKS; USE LIMITATION. 4-501.16 A. A warewashing sink must not be used for handwashing or dumping mop water. B. For food establishments licensed before September 8, 1998: (1) a warewashing sink may be used to wash wiping cloths, wash produce, or thaw food if…

4626.0765 WAREWASHING EQUIPMENT; CLEANING AGENTS. 4-501.17 When used for warewashing, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment specified in part 4626.0680, item C, must contain a wash solution of soap, d…

4626.0770 WAREWASHING EQUIPMENT; CLEAN SOLUTIONS. 4-501.18 The wash, rinse, and sanitize solutions must be maintained clean. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 SR 519; 43 SR 295 Published Electronically: January 2, 2019

4626.0775 MANUAL WAREWASHING EQUIPMENT; WASH SOLUTION TEMPERATURE. 4-501.19 The temperature of the wash solution in manual warewashing equipment must be maintained at not less than 110 degrees F (43 degrees C) or the temperature specified on the cleaning agent manufacturer's labe…

4626.0780 FOOD PREPARATION SINKS. A. A newly licensed food establishment must have a separate food preparation sink if food will be washed or thawed using a sink. B. If a food establishment is extensively remodeled, or adds a food product to the menu that requires washing or thaw…

4626.0785 MECHANICAL WAREWASHING EQUIPMENT; WASH SOLUTION TEMPERATURE. 4-501.110 A. The temperature of the wash solution in spray-type warewashers that use hot water to sanitize must not be less than: (1) for a stationary rack, single temperature machine, 165 degrees F (74 degree…

4626.0790 MANUAL WAREWASHING EQUIPMENT; HOT WATER SANITIZATION TEMPERATURES. 4-501.111 If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water must be maintained at 171 degrees F (77 degrees C) or above.P1 Statutory Authority: MS s 31.…

4626.0795 MECHANICAL WAREWASHING EQUIPMENT; HOT WATER SANITIZATION TEMPERATURES. 4-501.112 A. Except as specified in item B, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold must not be more than 194 degrees F (90 degree…

4626.0800 MECHANICAL WAREWASHING EQUIPMENT; SANITIZATION RINSE PRESSURE. 4-501.113 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 contro…

4626.0805 MANUAL AND MECHANICAL WAREWASHING EQUIPMENT; CHEMICAL SANITIZATION, TEMPERATURE, PH, CONCENTRATION, AND HARDNESS. 4-501.114 A. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at the exposure times specified in part 4626.0905, item…

4626.0810 MANUAL WAREWASHING EQUIPMENT; CHEMICAL SANITIZATION USING DETERGENT-SANITIZERS. 4-501.115 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 appli…

4626.0815 WAREWASHING EQUIPMENT TEST KIT. 4-501.116 Concentration of the sanitizing solution must be accurately determined by using a test kit or other device.P2 Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 SR 519; 43 SR 295 Publish…

4626.0820 UTENSILS AND TEMPERATURE MEASURING DEVICES; GOOD REPAIR AND PROPER CALIBRATION. 4-502.11 A. Utensils must be maintained in a state of repair or condition that complies with parts 4626.0450 to 4626.0670 or must be discarded. B. Food temperature measuring devices must be …

4626.0825 SINGLE-SERVICE AND SINGLE-USE ARTICLES; REQUIRED USE. 4-502.12 A food establishment without facilities specified in parts 4626.0840 to 4626.0905 for cleaning and sanitizing kitchenware and tableware must provide only single-use kitchenware, single-service articles, and …

4626.0830 SINGLE-SERVICE AND SINGLE-USE ARTICLES; RE-USE LIMITATION. 4-502.13 Single-service and single-use articles must not be re-used. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 SR 519; 43 SR 295 Published Electronically: Janua…

4626.0833 BULK MILK CONTAINERS. The bulk milk container dispensing tube must be cut on the diagonal leaving no more than 1 inch protruding from the chilled dispensing head. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 SR 519; 43 SR …

4626.0835 SHELLS; USE LIMITATION. 4-502.14 Mollusk and crustacea shells must not be used more than once as serving containers. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 SR 519; 43 SR 295 Published Electronically: January 2, 2019

4626.0840 EQUIPMENT, FOOD-CONTACT SURFACES, NON-FOOD-CONTACT SURFACES, AND UTENSILS. 4-601.11 A. Equipment food-contact surfaces and utensils must be clean to sight and touch.P2 B. The food-contact surfaces of cooking equipment and pans must be kept free of encrusted grease depos…

4626.0845 EQUIPMENT; FOOD-CONTACT SURFACES, AND UTENSILS. 4-602.11 A. Equipment food-contact surfaces and utensils must be cleaned: (1) except as specified in item B, before each use with a different type of raw animal food, such as beef, fish, lamb, pork, or poultry;P1 (2) each …

4626.0850 COOKING AND BAKING EQUIPMENT. 4-602.12 A. The food-contact surfaces of cooking and baking equipment must be cleaned at least every 24 hours. This part does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in part 4626.0845, item D, subi…

4626.0855 NON-FOOD-CONTACT SURFACES; CLEANING FREQUENCY. 4-602.13 Non-food-contact surfaces of equipment must be cleaned at a frequency necessary to preclude accumulation of soil residues. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 2…

4626.0860 DRY CLEANING. 4-603.11 A. If used, dry cleaning methods such as brushing, scraping, and vacuuming must contact only surfaces that are soiled with dry food residues that are not TCS food. B. Cleaning equipment used in dry cleaning food-contact surfaces must not be used f…

4626.0865 PRECLEANING. 4-603.12 A. Food debris on equipment and utensils must be scraped over a waste disposal unit or garbage receptacle or must be removed in a warewashing machine with a prewash cycle. B. If necessary for effective cleaning, utensils and equipment must be prefl…

4626.0870 LOADING OF SOILED ITEMS; WAREWASHING MACHINES. 4-603.13 Soiled items to be cleaned in a warewashing machine must 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. allows t…

4626.0875 WET CLEANING. 4-603.14 A. Equipment food-contact surfaces and utensils must 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; aci…

4626.0880 WASHING; PROCEDURES FOR ALTERNATIVE MANUAL WAREWASHING EQUIPMENT. 4-603.15 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 must be done by using alternative manual warewa…

4626.0885 UTENSILS AND EQUIPMENT; RINSING PROCEDURES. 4-603.16 Washed utensils and equipment must be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution using one of the following procedures…

4626.0890 [Repealed, 43 SR 295] Published Electronically: January 2, 2019