Part 14 Food Service Establishments

(a) Equipment, unless easily movable, is to be: (1) sealed to the floor; (2) installed on a raised platform of concrete or other smooth masonry, in a way that meets all the requirements for sealing or floor clearance; or (3) elevated on legs to provide at least a six-inch (15.2-c…

Unobstructed aisles and working spaces are to be provided of sufficient width to permit employees to perform their duties readily without contamination of food or food-contact surfaces by clothing or personal contact. Easily movable storage equipment, such as pallets, racks and d…

(a) Tableware is to be washed, rinsed and sanitized after each use and whenever subjected to contamination. (b) Food-contact surfaces are to be washed, rinsed and sanitized after each use and following any interruption of operations when contamination may have occurred. When eggs…

An acceptable manual method of cleaning and sanitizing equipment, utensils and tableware is to use a three-compartment sink; to wash in the first compartment with hot water and a detergent; rinse in clean hot water in the second compartment; and sanitize in the third compartment,…

Sanitization is effective bactericidal treatment by heat or chemical means, acceptable to the permit-issuing official, which destroys pathogens on surfaces treated. (a) The following are acceptable methods of sanitizing: (1) immersion for at least one-half minute in clean hot wat…

(a) Cleaning and sanitizing may be done by spray type or immersion dishwashing machines or by any other type of machine or device demonstrated to thoroughly clean and sanitize equipment and utensils. These machines and devices are to be installed and maintained in good repair and…

Drainboards of adequate size are to be provided and used for the proper handling of soiled items prior to washing and of clean items following sanitization. Drainboards are to be self-draining and to be located and constructed so that they do not interfere with the proper use of …

Mechanical dishwashing machines are to be equipped with thermometers to check their operation. Chemical test kits are to be present in the establishment and used to assure adequate chemical concentrations to achieve sanitization in machines using chemicals. One-quarter inch iron …

All equipment and utensils are to be air-dried after sanitizing.

(a) Clean, dry cloths used for wiping food spills from tableware, plates or bowls served to the consumer are to be used only for this purpose. (b) Moist cloths used for wiping food spills on kitchenware and food-contact surfaces of equipment are to be used only for this purpose. …

The water supply is to be adequate, safe, and of sanitary quality from an acceptable source that meets the requirements of Part 5 of this Title. Use of water supply requires prior approval from the permit-issuing official.

Bottled and packaged potable water is to be obtained from a source approved by the State Commissioner of Health and handled and stored in a way that protects it from contamination. Bottled and packaged potable water is to be dispensed from the original container.

Culinary-quality steam is to be used for contact with food or food-contact surfaces. All additives to such steam must be approved by the permit-issuing official tor such use.

All sewage, including liquid waste, is to be disposed of in a public sewer system or by a sewage disposal system constructed and operated in a manner acceptable to the permit-issuing official.

(a) Plumbing is to be sized, installed and maintained to carry adequate quantities of potable hot and cold water at satisfactory pressure to all parts of the food service establishment where needed for satisfactory operation. Sewage and liquid wastes are to be carried to the sewe…

An indirect drain is a waste line which does not connect directly with the drainage system, but conveys and discharges liquid wastes through an air break into an approved plumbing fixture or receptacle, directly connected to the drainage system.

(a) Each food establishment is to have adequate, conveniently located, and properly installed toilet facilities for its employees. Such facilities are to be accessible at all times. Toilet fixtures are to be of sanitary design and readily cleanable. Toilet rooms are to be complet…

(a) Adequate handwashing facilities are to be provided and maintained in or adjacent to toilet rooms, and in food preparation areas. Sinks not in use for food storage, preparation or processing or not in use for utensil or dishwashing may be used for handwashing. (b) Each handwas…

Garbage and refuse are to be stored, handled and disposed of in a manner that protects food and food-contact surfaces from contamination and the premises from litter. (a) Garbage and refuse is to be kept in durable, easily cleanable, insect-proof and rodent-proof containers. Plas…

The premises are to be free of insects, rodents, harborage, and insect or rodent breeding conditions. Openings to the outside are to be protected against the entrance of insects and rodents. Pesticides are not to be used in place of or as a substitute for proper sanitation.

Floors and floor coverings of food storage, food preparation equipment, utensil washing areas, and floors of walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules, are to be maintained clean and in good repair and are to be smooth, durable, and no…

(a) Walls and ceilings, including doors, windows, skylights and similar closures, are to be maintained clean and in good repair. (b) Walls, including nonsupporting partitions, wall coverings and ceilings of walk-in refrigerating units, food preparation areas, equipment washing an…

Cleaning is to be done during periods when the least amount of food is exposed, such as after closing or between meals, except during emergencies. Dustless methods are to be used to clean floors and walls. such as vacuum cleaning, wet mopping, or the use of dust-resisting sweepin…

In new or extensively remodeled establishments, at least one utility sink or curbed cleaning facility with a floor drain is to be provided and used for cleaning mops, similar wet floor cleaning tools, disposal of mop water and similar liquid waste. The use of lavatories or utensi…

(a) Permanent artificial light sources are to be installed and maintained to provide at least 30 footcandles of light on all food preparation surfaces and at equipment or utensil washing work levels. (b) Permanent artificial light sources are to be installed and maintained to pro…

(a) All rooms are to be provided with sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, odors, smoke and fumes. Ventilation systems, when vented to the outside, are not to create an unsightly or harmful discharge or create a nuisance. (1) In…

In establishments where employees routinely change clothes, rooms or areas are to be designated and used for this purpose. These designated rooms or areas are not to be used for food preparation, storage or service, or for utensil washing or storage.

Enough lockers or other suitable facilities are to be provided and used for the orderly storage of employee clothing and other belongings.

(a) Food service establishments and all parts of the property used in connection with operations of the establishment are to be kept clean and free from litter, and are to be maintained in such a manner as to prevent creation of a nuisance. (b) Only articles necessary to the oper…

Operation of a food service establishment is not to be conducted in any room used as living or sleeping quarters. Food service operations are to be separated from living or sleeping quarters by complete partitioning and solid self-closing doors.

(a) Laundry facilities in a food service establishment are restricted to the washing and drying of linens, clothes, uniforms and aprons necessary to the operation. (b) A separate room is required for laundry facilities, except that such operations may be conducted in storage room…

Live animals, including birds and turtles, are to be excluded from food service operations. This exclusion does not apply to edible fish, crustacea, shellfish, or to fish in aquariums. Patrol dogs accompanying security police officers or guide dogs accompanying blind persons are …

The provisions of this Subpart for equipment, plan review and pre-operational notification applicable to commercial food service operations shall not apply to food service establishments open to the public which are operated by religious, fraternal and charitable organizations. (…

(a) A valid permit issued by the permit-issuing official having jurisdiction is required for lawful operation of a food service establishment. This permit is to be prominently displayed at each food service establishment where it can be seen by the consumer. At establishments tha…

It is the responsibility of the operator of a food service establishment to construct, equip, furnish, maintain and operate the food service establishment under his control in compliance with the requirements of this Subpart and other applicable laws, rules and regulations. Prior…

(a) Permits will be issued for a period of time not to exceed two years. The permit-issuing official will determine the term of the permit based on the record of compliance of the establishment, the potential for risk to public health presented by operation of the establishment, …

(a) Operation of a food service establishment without a permit is a violation of this Subpart. The permit-issuing official or his designated representative may order any food service establishment or operation in his jurisdiction, operating without a valid permit, to close and ce…

The permit-issuing official or his designated representative is to be permitted access for purposes of inspection at all times while the food service establishment is in operation, whether open to the public for service of food or not. Refusal of admittance, after proper identifi…

(a) The permit-issuing official or his designated representative may, by written order, place an embargo order on food which he determines or has reason to believe to be contaminated, unfit for human consumption, or from an unapproved source. Such food may not be used, sold, dona…

Permits may be suspended temporarily by the permit-issuing official, after notice and an opportunity to be heard, for failure of the permit holder to comply with the requirements of this Subpart, or with any lawful notice or order issued by the permit-issuing official or his desi…

When action is taken to order closure and cessation of operations, the permit-issuing official or his designated representative is to: (a) conspicuously post a notice or placard at each entrance of the establishment stating the existence of such order and the authority for such o…

The hearings provided for in this Subpart are to be conducted by the permit-issuing official or his designated hearing officer.

(a) A food service establishment is a place where food is prepared and intended for individual portion service and includes the site at which the individual portions are provided, whether consumption occurs on or off the premises. The term excludes food processing establishments,…

(a) In the event of an occurrence such as fire, flood, power outage, or similar event which might result in the contamination of food or which might prevent potentially hazardous food from being held at required temperatures, the person in charge of the establishment is to immedi…

The permit-issuing official may waive, in writing, any of the requirements of this Subpart, and the waiver included as a condition of the permit to operate, when it reasonably appears that the public health will not be endangered by such waiver. All such waivers are to be only fo…