Part 271 Retail Food Store Sanitation Regulations

Facilities and/or equipment shall be available, either in a servicing area or in place, to provide for proper cleaning and sanitizing of all food-contact surfaces including product modules, lids and dispensing utensils. (a) For manual cleaning and sanitizing of equipment and uten…

Facilities and/or equipment shall be available, either in a servicing area or in place, to provide for proper cleaning and sanitizing of all food-contact surfaces including product modules, lids and dispensing utensils. Mechanical cleaning and sanitizing equipment and practices s…

Unless used immediately after sanitization, all equipment and utensils shall be air dried. Towel drying shall not be permitted.

Retail food stores that do not have facilities for proper cleaning and sanitizing of utensils and equipment shall not prepare or package food or dispense unpackaged food other than raw fruits and raw vegetables.

Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.

(a) Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor in a clean, dry location in a way that protects them from splash, dust and other means of contamination. The food-contact surfaces of fixed equipment shall also be protected from …

(a) Single-service articles shall be stored in closed cartons or containers at least six inches above the floor or on easily movable dollies, skids, racks or open-ended pallets. Such storage shall protect the articles from contamination and shall not be located under exposed or u…

Sufficient potable water for the needs of the retail food store shall be provided from a source constructed, maintained, and operated according to 10 NYCRR Part 5 and 9 NYCRR Part 902. Except when used as specified in section 271-6.7 of this Subpart, water from a nonpublic water …

Garbage grinders, if used, shall be installed and maintained according to 9 NYCRR 922.1-922.4.

Except for properly trapped open sinks, there shall be no direct connection between the sewerage system and any drains originating from equipment in which food, portable equipment, or utensils are placed. Inlet pipes (drain pipes) leading from such water sinks shall have a ¼ inch…

Toilet facilities shall be installed in each retail food store according to 9 NYCRR Part 901, shall be conveniently located and shall be accessible to employees at all times.

Toilets and urinals shall be designed to be easily cleanable.

Toilet rooms shall be completely enclosed and shall have tight-fitting, self-closing solid doors, except for louvers that may be necessary for ventilation systems.

Toilet facilities, including toilet fixtures and any related vestibules, shall be kept clean and in good repair. A supply of toilet tissue shall be provided at each toilet at all times. Easily cleanable receptacles shall be provided for waste materials. Toilet rooms used by women…

Handwashing facilities shall be installed and located: (a) in or immediately adjacent to toilet rooms or their vestibules; and (b) in food preparation and warewashing areas or in an otherwise readily accessible location for use by all employees working in these areas. Sinks used …

Each handwashing facility shall be provided with hot water of at least 105°F (congruent to 40.5°C) and cold water tempered by means of a mixing valve or combination faucet. Any self- closing, slow-closing or metering faucet used shall be designed to provide a flow of water for at…

A supply of hand-cleansing soap or detergent shall be available at each handwashing facility. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each handwashing facility. Common towels are prohibited. If disposable towels …

Handwashing facilities, soap or detergent dispensers, hand-drying devices and all related facilities shall be kept clean and in good repair.

All potable water not provided to the retail food store directly from the source by pipe shall be delivered in a bulk water transport system and shall be transferred to a closed water system. Both of these systems shall be constructed, maintained and operated according to 10 NYCR…

(a) Garbage and refuse shall be held in durable, easily cleanable, insect-resistant and rodent-resistant containers that do not leak and do not absorb liquids. Plastic bags and wet strength paper bags may be used to line these containers. Such bags and durable plastic garbage and…

(a) Garbage and refuse on the premises shall be stored in a manner to make them inaccessible to insects and rodents. Outside storage of nonrodent-resistant plastic containers, unprotected plastic bags, wet strength paper bags or baled units which contain garbage or refuse is proh…

(a) Garbage and refuse shall be disposed of often enough to prevent the development of objectionable odors and the attraction of insects and rodents. (b) Where garbage or refuse is burned on the premises, it shall be done by controlled incineration in accordance with 6 NYCRR Part…

Effective measures shall be utilized to minimize the entry, presence and propagation of rodents, flies, cockroaches or other insects. The premises shall be maintained in a condition that prevents the harborage or feeding of insects or rodents.

Openings to the outside shall be effectively protected against the entry of rodents. Outside openings shall be protected against the entry of insects by tight-fitting, self-closing doors, closed windows, screening, controlled air currents, or other means. Screen doors shall be se…

Water under pressure at the required temperatures shall be provided to all fixtures and equipment that use water.

Steam used in contact with food or food-contact surfaces shall be free from any materials or additives other than those specified in title 21 of the Code of Federal Regulations, section 173.310, as revised April 1, 2003, published by the Office of the Federal Register and availab…

All sewage, including liquid waste, shall be disposed of by a public sewerage system or by a sewage disposal system constructed, maintained and operated according to 6 NYCRR Parts 750-757. Nonwater-carried sewage disposal facilities are prohibited, except as permitted by the Depa…

Plumbing shall be sized, installed and maintained according to 9 NYCRR Part 902 and 10 NYCRR Part 14. There shall be no cross-connection between the potable water supply and any other system containing: (a) water of unknown or questionable origin; or (b) contaminating or pollutin…

A nonpotable water system is permitted for air conditioning, equipment cooling and fire protection. Nonpotable water shall not directly or indirectly contact food or equipment or utensils that contact food. The piping of any nonpotable water system shall be durably identified so …

The potable water system shall be installed to preclude the possibility of backflow. Devices shall be installed to protect against backflow and backsiphonage at all fixtures and equipment where an air gap at least twice the diameter of the water system inlet is not provided betwe…

Grease traps, if used, shall be installed and maintained according to 9 NYCRR 933.10.

(a) Except as specified in section 271-7.2 of this Subpart, floors and floor coverings of all food preparation, food storage and warewashing areas, and the floors of all walk-in refrigerators, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smoot…

Light fixtures, vent covers, wall mounted fans, decorative materials and similar attachments to walls and ceilings shall be easily cleanable and shall be maintained in good repair.

Wall and ceiling covering materials shall be attached and sealed in a manner to be easily cleanable.

Cleaning of floors, walls and ceilings shall be done as often as necessary, but preferably during periods when the least amount of food is exposed, such as after closing. Only dustless methods of cleaning floors, walls and ceilings shall be used, such as vacuum cleaning, wet clea…

At least one service sink or curbed cleaning facility with a floor drain shall be provided and used for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water or similar liquid wastes. Handwashing or warewashing facilities, or food preparation …

(a) Permanently fixed artificial light sources shall be installed to provide at least 20-foot candles (215 lux) of light on all food preparation surfaces and at warewashing work levels. (b) Permanently fixed artificial light sources shall be installed to provide, at a distance of…

(a) Lamps located over or within exposed food storage, food preparation and food display facilities, and facilities where utensils and equipment are cleaned and stored shall be shielded, coated or otherwise shatter resistant. (b) Infrared or other heat lamps shall be protected ag…

All rooms shall have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Ventilation systems shall be installed and operated according to law and, when vented to the outside, shall not create a harmful or unla…

If employees routinely change clothes within the establishment, rooms or areas shall be designated and used for that purpose. These designated rooms or areas shall not be used for food preparation, food storage, food display, warewashing or storage of utensils and equipment.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other belongings. Lockers or other suitable facilities may only be located in the designated dressing rooms or areas, or in food storage rooms or areas containing only…

Only those poisonous or toxic materials necessary and intended for the maintenance of the establishment, including the cleaning and sanitization of equipment and utensils and the control of insects and rodents, shall be present in retail food stores, except those items being stor…

Carpeting, if used as a floor covering, shall be of closely woven construction, properly installed, easily cleanable and maintained in good repair. Carpeting shall not be used in food preparation and warewashing areas, in food storage areas or in toilet room areas where urinals o…

Containers of poisonous or toxic materials necessary for operational maintenance of the establishment shall be prominently and distinctly labeled. Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.

Poisonous or toxic materials necessary for the maintenance of the establishment consist of the following two categories: (a) insecticides and rodenticides; and (b) detergents, sanitizers, related cleaning or drying agents, and caustics, acids, polishes and other chemicals. Materi…

(a) Sanitizers, cleaning compounds or other compounds intended for use on food-contact surfaces shall not be used in a way that leaves a toxic residue on such surfaces, nor in a way that constitutes a hazard to employees or other persons. (b) Poisonous or toxic materials shall no…

Poisonous or toxic materials stored or displayed for retail sale shall be separated from food and single-service articles by spacing, partitioning or dividers. These materials shall not be stored or displayed above food or single-service articles.