Chapter 585. Retail Food Establishment Regulations

A. Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.Pf B. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial nails when working with exposed food…

After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds as specified under 2VAC5-585-1670;P 2. Hot water mechanical operations by being cycled through equipment that is set up as …

Clean linens shall be free from food residues and other soiling matter.Statutory Authority§ 3.2-5121 of the Code of Virginia.

A. Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly soiled. B. Cloth gloves used as specified in 2VAC5-585-580 D shall be laundered before being used with a different type of raw animal food such as b…

Soiled linens shall 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.Statutory Authority§ 3.2-5121 of the Code of Vir…

A. Except as specified in subsection B of this section, linens shall be mechanically washed. B. In food establishments in which only wiping cloths are laundered as specified in 2VAC5-585-1490 B, the wiping cloths may be laundered in a mechanical washer, sink designated only for l…

A. Except as specified in subsection B of this section, laundry facilities on the premises of a food establishment shall be used only for the washing and drying of items used in the operation of the establishment. B. Separate laundry facilities located on the premises for the pur…

After cleaning and sanitizing, equipment and utensils: 1. Shall be air dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished…

Wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer as specified in 2VAC5-585-1490 B shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use arti…

Lubricants as specified in 2VAC5-585-3420 shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces.Statutory Authority§ 3.2-5121 of the Code of Virginia.

Equipment shall be reassembled so that food-contact surfaces are not contaminated.Statutory Authority§ 3.2-5121 of the Code of Virginia.

The purpose of this chapter is to safeguard public health and provide to consumers food that is safe, unadulterated, and honestly presented.Statutory Authority§ 3.2-5121 of the Code of Virginia.

Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry, including medical information jewelry, on their arms and hands.Statutory Authority§ 3.2-5121 of the Code of Virginia.

A. Except as specified in subsection D of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1. In a clean, dry location; 2. Where they are not exposed to splash, dust, or other contamination; and 3. At leas…

A. Except as specified in subsection B of this section, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: 1. In locker rooms; 2. In toilet rooms;Pf 3. In garbage rooms; 4. In mechanical rooms; 5. Under sewer…

A. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. B. Knives, forks, and spoons that are not prewrapped shall be presented so that only the h…

Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated.Statutory Authority§ 3.2-5121 of the Code of Virginia.

A. Except as specified in subsection B of this section, tableware that is preset shall 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. Settings not remov…

After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use unless: 1. The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under 2VAC5-585-1210 through 2VAC5-585…

Pure water shall be obtained from an approved water system defined as: 1. A waterworks constructed, maintained, and operated in compliance with 12VAC5-590;P or 2. A private well constructed, maintained, and operated in compliance with 12VAC5-630.PStatutory Authority§ 3.2-5121 of …

An approved water system shall be flushed and disinfected after construction, repair, or modification and after an emergency situation, such as a flood, that may introduce contaminants to the system. A sample shall be collected from the water system and the results of the analysi…

Bottled drinking water used or sold in a food establishment shall be obtained from approved sources in accordance with 21 CFR Part 129.PStatutory Authority§ 3.2-5121 of the Code of Virginia.

Except as specified under 2VAC5-585-2090: 1. Water from a waterworks shall meet water quality and quantity standards in accordance with 12VAC5-590.P 2. Water from a private well shall meet water quality and quantity standards in accordance with 12VAC5-630-370.PStatutory Authority…

A. A nonpotable water supply shall be used only if its use is approved.P B. Nonpotable water shall be used only for nonculinary purposes such as air conditioning, nonfood equipment cooling, and fire protection.PStatutory Authority§ 3.2-5121 of the Code of Virginia.

Food employees shall wear clean outer clothing to prevent contamination of food equipment, utensils, linens, and single-service and single-use articles.Statutory Authority§ 3.2-5121 of the Code of Virginia.

A. Water from a private well shall be sampled and tested at least annually for nitrate and total coliform.Pf B. If nitrate, which is reported as "N" on the test results, exceeds 10 mg/L (ppm), the permit holder shall notify the department within 24 hours from when the permit hold…

All sample reports for the private well shall be retained on file in the food establishment for a minimum of five years and be made available to the department upon request. Statutory Authority§ 3.2-5121 of the Code of Virginia.

A. The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment.Pf B. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.PfStatutory Authori…

Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subdivisions 1 and 2 of 2VAC5-585-2160 to a temporary food establishment or in response to a temporary interruptio…

Water shall be received from the source through the use of: 1. An approved public water main;Pf or 2. One or more of the following that shall be constructed, maintained, and operated according to law:Pf a. Nonpublic water main, water pumps, pipes, hoses, connections, and other ap…

Water meeting the requirements specified under 2VAC5-585-2050 through 2VAC5-585-2130 shall be made available for a mobile facility, for a temporary food establishment without a permanent water supply, and for a food establishment with a temporary interruption of its water supply …

A. A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to law.P B. A water filter shall be made of safe materials.PStatutory Authority§ 3.2-5121 of the Code of Virginia.

A. A plumbing system shall be designed, constructed, and installed according to law.P B. A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable.Statutory Authority§ 3.2-5121 of the Code of Virginia.

A. A handwashing sink shall be equipped to provide water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet.Pf B. A steam mixing valve may not be used at a handwashing sink. C. A self-closing, slow-closing, or metering faucet shall provide a f…

A. Except as specified in subsection B of this section, an employee shall eat, drink, or use any form of tobacco product only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or o…

An air gap between the water supply outlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply outlet and may not be less than one inch (25 mm).PStatutory Authority§ 3.2-5121 of the Code of Virg…

A backflow or backsiphonage prevention device installed on a water supply system shall comply with the Virginia Uniform Statewide Building Code (13VAC5-63) for construction, installation, maintenance, inspection, and testing for that specific application and type of device.PStatu…

A water filter, screen, and other water conditioning device installed on water lines shall be designed to facilitate disassembly for periodic servicing and cleaning. A water filter element shall be of the replaceable type.Statutory Authority§ 3.2-5121 of the Code of Virginia.

A. Except as specified in subsection B of this section, at least one handwashing sink, or the number of handwashing sinks necessary for their convenient use by employees in areas specified under 2VAC5-585-2280, and not fewer than the number of handwashing sinks required by law sh…

At least one toilet and not fewer than the toilets required by law shall be provided. If authorized by law and urinals are substituted for toilets, the substitution shall be done as specified in law.Statutory Authority§ 3.2-5121 of the Code of Virginia.

A. At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. B. Toilets and urinals may …

A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow pr…

A. If not provided with an air gap as specified under 2VAC5-585-2200, a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to one inch (100 mesh to 25.4mm) shall be installed upstream from a carbonating device and downstream from any copper …

A handwashing sink shall be located: 1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas;Pf and 2. In, or immediately adjacent to, toilet rooms.PfStatutory Authority§ 3.2-5121 of the Code of Virginia.

A backflow prevention device shall be located so that it may be serviced and maintained.Statutory Authority§ 3.2-5121 of the Code of Virginia.