Part 271 Retail Food Store Sanitation Regulations

(a) If provided, laundry facilities in a retail food store shall be restricted to the washing and drying of linens and work clothes used in the operation. If such items are laundered on the premises, an electric or gas dryer shall be provided and used. (b) Separate rooms shall be…

(a) Clean work clothes and linens, including articles such as wiping cloths, shall be stored in a clean place and protected from contamination until used. (b) Soiled work clothes and linens, including articles such as wiping cloths, shall be kept in nonabsorbent containers or was…

Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained in good repair and stored in a way that does not contaminate food, utensils, equipment or linens, and shall be stored in an orderly manner to facilitate the cleaning of …

Sawdust, wood shavings, granular salt, baked clay, diatomaceous earth or similar materials shall not be used as floor coverings; however, these materials may be used in amounts necessary for immediate spot clean-up of spills or drippage on floors.

(a) Live animals shall be excluded from within the retail food store operational areas and from immediately adjacent areas inside the store. This exclusion does not apply to edible fish, crustacea, shellfish or fish in aquariums. Live or dead fish bait shall be stored separately …

Mats and duckboards shall be of nonabsorbent, grease-resistant materials, and of such size, design and construction to facilitate cleaning, and shall be maintained in good repair. Single-use materials such as rolls of sanitary cardboard designed for such purpose may be used as ma…

Exposed utility service lines and pipes shall be installed in a way that does not obstruct or prevent cleaning of the floor. In all new or extensively remodeled establishments, installation of exposed horizontal utility service lines and pipes on the floor is prohibited.

Walls and ceilings, including doors, windows, skylights and similar closures, shall be maintained in good repair.

The walls, wall coverings and ceilings of walk-in refrigeration units, food preparation areas, warewashing areas and toilet rooms and their vestibules shall be smooth, nonabsorbent and easily cleanable. Concrete or pumice blocks and bricks used for interior wall construction in t…

Studs, joists and rafters shall not be exposed in those areas listed in section 271-7.7 of this Subpart. If exposed in other rooms or areas, they shall be finished to provide a cleanable surface.

Utility service lines and pipes shall not be unnecessarily exposed on walls or ceilings in those areas listed in section 271-7.7 of this Subpart. Exposed utility service lines and pipes shall be installed in a way that does not obstruct or prevent cleaning of the walls and ceilin…

(a) Potentially hazardous food shall be kept at a temperature of 41°F (5°C) or less or at a temperature of 135°F (57°C) or greater during display and service, except that rare roast beef shall be held for service at a temperature of 41°F (5°C) or less or 130°F (54°C) or greater o…

Food on display shall be protected from consumer contamination by the use of packaging or by the use of easily cleanable counter, serving line or salad bar protector devices, display cases or by other effective means. Enough hot or cold food facilities shall be available to maint…

(a) To avoid unnecessary manual contact with food, suitable dispensing utensils shall be used by employees or provided to customers who serve themselves. Between uses during service, dispensing utensils shall be: (1) stored in the food with the dispensing utensil handle extended …

(a) Tongs, ladles, other utensils and product modules shall be cleaned and sanitized before being restocked with food product. If contamination is observed or suspected, food-contact surfaces shall be cleaned and sanitized immediately. (b) While the salad bar is in operation, the…

(a) The addition of sulfiting agents to food by a retailer is prohibited. (b) When foods which have been treated with sulfiting agents by a manufacturer or grower are being offered for sale at retail, the customers must be notified by conspicuous, easily readable labels, signs, p…

Each salad bar operation must have at least one person as signed to oversee its overall maintenance and operation in accordance with the provisions of this Subpart 271-8. This person shall be available in the area of the salad bar display unit.

When the commissioner has reasonable cause to suspect possible disease transmitted by food from any retail food store employee, he may secure a morbidity history of the suspected employee, or make any other investigation as indicated and shall take appropriate action after consul…

The department may grant a variance by modifying or waiving the requirements of this Part if in the opinion of the department a health hazard or nuisance will not result from the variance. If a variance is granted, the department shall retain the information specified under secti…

Before a variance from a requirement of this Part is approved, the information that shall be provided by the person requesting the variance and retained in the department's file on the food establishment includes: (a) a statement of the proposed variance of this Part requirement …

If the department grants a variance from any requirements of this Part. or a HACCP plan is otherwise required as specified under section 271-9.5 of this Subpart. the establishment operator shall: (a) Comply with the HACCP plans and procedures that are submitted as specified under…

(a) Before engaging in an activity that requires a HACCP plan. an establishment operator shall submit to the department, for review, a properly prepared HACCP plan as specified under section 271-9.6 of this Subpart and the relevant provisions of this Part if: (1) submission of a …

For a food establishment that is required under section 271-9.5 of this Subpart to have a HACCP Plan, the plan and specifications shall indicate: (a) a categorization of the types of potentially hazardous foods or other foods that are specified by the department; (b) a flow diagr…