569 sections in this chapter.
15A NCAC 18A .1518 FOOD SERVICE UTENSILS AND EQUIPMENT
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15A NCAC 18A .1518 FOOD SERVICE UTENSILS AND EQUIPMENT (a) All equipment and utensils shall be so designed and of such material and workmanship as to be smooth and easily cleanable, and shall be kept in good repair. (b) The food-contact surfaces of such equipment and utensils sha…
15A NCAC 18A .1519 CLEANING AND SANITIZING OF UTENSILS AND EQUIPMENT
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15A NCAC 18A .1519 CLEANING AND SANITIZING OF UTENSILS AND EQUIPMENT (a) All multi-use eating and drinking utensils shall be thoroughly cleaned and sanitized after each usage. (b) All kitchenware and food-contact surfaces of equipment, exclusive of cooking surfaces of equipment, …
15A NCAC 18A .1520 STORAGE AND HANDLING OF UTENSILS AND EQUIPMENT
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15A NCAC 18A .1520 STORAGE AND HANDLING OF UTENSILS AND EQUIPMENT (a) Sanitized utensils shall be stored in a clean place. Containers and utensils shall be covered, inverted, or stored in tight, clean cabinets. After cleaning and until use, food-contact surfaces of equipment shal…