Minnesota Administrative Code

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…

4626.0900 BEFORE USE AFTER CLEANING. 4-702.11 Utensils and food-contact surfaces of equipment must be sanitized before use after cleaning.P1 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: Ja…

4626.0905 HOT WATER AND CHEMICAL SANITIZATION. 4-703.11 After being cleaned, equipment, food-contact surfaces, and utensils must be sanitized in: A. hot water manual operations by immersion for at least 30 seconds as specified in part 4626.0790;P1 B. hot water mechanical operatio…

4626.0910 CLEAN LINENS. 4-801.11 Clean linens must be free from food residues and other soiling matter. 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

4626.0915 LINENS, CLOTH GLOVES, AND WIPING CLOTHS; FREQUENCY OF LAUNDERING. 4-802.11 A. Linens that do not come in direct contact with food must be laundered between operations if they become wet, sticky, or visibly soiled. B. Cloth gloves used as specified in part 4626.0287, ite…

4626.0920 STORAGE OF SOILED LINENS. 4-803.11 Soiled linens must 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. Sta…

4626.0925 LINENS; MECHANICAL WASHING. 4-803.12 A. Except as specified in item B, linens must be mechanically washed. B. In food establishments in which only wiping cloths are laundered as specified in part 4626.0695, item B, the wiping cloths may be laundered in a mechanical wash…

4626.0930 LAUNDRY FACILITIES; USE LIMITATIONS. 4-803.13 A. Except as specified in item B, laundry facilities on the premises of a food establishment must be used only for the washing and drying of items used in the operation of the establishment. B. Separate laundry facilities lo…

4626.0935 EQUIPMENT AND UTENSILS; AIR-DRYING REQUIRED. 4-901.11 A. Except as specified in item B, after cleaning and sanitizing, equipment and utensils must be air-dried. B. Utensils that have been air-dried may be polished with cloths that are maintained clean and dry. C. After …

4626.0940 WIPING CLOTHS; AIR-DRYING LOCATIONS. 4-901.12 Wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer specified in part 4626.0695, item B, must be air-dried in a location and in a manner that prevents contamination of food, equipmen…

4626.0945 LUBRICANTS; FOOD-CONTACT SURFACES. 4-902.11 Lubricants as specified in part 4626.1640 must be applied to food-contact surfaces that require lubrication in a manner that does not contaminate the food-contact surfaces. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.…

4626.0950 EQUIPMENT REASSEMBLY. 4-902.12 Equipment must be reassembled so that food-contact surfaces are not contaminated. 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

4626.0955 EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES; STORAGE. 4-903.11 A. Except as specified in item D, clean equipment and utensils, laundered linens, and single-service and single-use articles must be stored: (1) in a clean, dry location; (2) wher…

4626.0960 STORAGE PROHIBITIONS. 4-903.12 A. Except as specified in item B, food, cleaned and sanitized equipment, utensils, laundered linens, or single-service and single-use articles must not be stored: (1) in locker rooms; (2) in toilet rooms; (3) in garbage rooms; (4) in mecha…

4626.0965 KITCHENWARE AND TABLEWARE. 4-904.11 A. Single-service and single-use articles and cleaned and sanitized utensils must be handled, displayed, and dispensed so that contamination of a food-contact or lip-contact surface is prevented. B. Knives, forks, and spoons that are …

4626.0970 SOILED TABLEWARE. 4-904.12 Soiled tableware must be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated. 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 Pu…

4626.0975 PRESET TABLEWARE. 4-904.13 A. Except as specified in item B, tableware that is preset must be protected from contamination by being wrapped, covered, or inverted. B. Preset tableware may be exposed if: (1) unused settings are removed when a consumer is seated; or (2) se…

4626.0977 RINSING EQUIPMENT AND UTENSILS AFTER CLEANING AND SANITIZING. 4-904.14 After being cleaned and sanitized, equipment and utensils must not be rinsed before air drying or use unless: A. the rinse is applied directly from a drinking water supply by a warewashing machine th…

4626.0980 DRINKING WATER APPROVED SOURCE. 5-101.11 Drinking water must be obtained from an approved source that meets the requirements in chapters 4720 and 4725 and Minnesota Statutes, section 31.175.P1 Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.…

4626.0985 DRINKING WATER SYSTEM FLUSHING AND DISINFECTION. 5-101.12 A drinking water system must be flushed and disinfected according to chapters 4714, 4720, and 4725 before being placed in service after construction, repair, or modification and after an emergency situation, such…

4626.0990 BOTTLED DRINKING WATER. 5-101.13 Bottled drinking water used or sold in a food establishment must be obtained from approved sources according to Code of Federal Regulations, title 21, part 129, and must comply with parts 1550.3200 to 1550.3320 and applicable federal and…

4626.0995 DRINKING WATER STANDARDS. 5-102.11 Except as specified in part 4626.1000: A. water from a public water system must meet the requirements of chapters 4714, 4720, and 4725;P1 and B. water from a nonpublic water system must meet the drinking water quality standards of nonc…