15A NCAC 18A .1018       FOOD SERVICE UTENSILS AND EQUIPMENT

(a)  All equipment and utensils shall be so designed and of such material and workmanship as to be smooth, easily cleanable and durable, and shall be kept clean and in good repair; and the food‑contact surfaces of such equipment and utensils, shall, in addition, be easily accessible for cleaning, non‑toxic, corrosion‑resistant, relatively nonabsorbent, and free of open crevices; provided, that hard maple or equivalent may be used for bakers' tables and cutting blocks and boards.

(b)  All multi‑use eating and drinking utensils shall be thoroughly cleaned and sanitized after each usage.  All kitchenware and food‑contact surfaces of equipment, exclusive of cooking surfaces of equipment, used in the preparation or serving of food or drink, and all food storage utensils, shall be thoroughly cleaned after each use.  Cooking surfaces of equipment shall be cleaned at least once each day.  All utensils and food‑contact surfaces of equipment used in the preparation, service, display, or storage of potentially hazardous foods shall be cleaned and sanitized prior to each use.  Non‑food‑contact surfaces of equipment shall be cleaned at such intervals as to keep them in a clean and sanitary condition.

(c)  Necessary facilities shall be provided and used for the cleaning and sanitizing of utensils and equipment.  All such utensils and equipment shall then be stored so as to drain dry, and be protected from splash, dust or contamination.  In‑place cleaning of fixed equipment shall be acceptable when found effective.  All single service articles shall be stored, handled, and dispensed in a sanitary manner, and shall be used only once.  All cloths used by chefs and other employees in the kitchen shall be clean.

(d)  The National Sanitation Foundation has developed standards for many food service equipment items.  Equipment which meets these or equivalent standards shall be accepted as meeting the requirements of this Section.

(e)  Facilities and methods for the cleaning and sanitizing of utensils and equipment shall comply with "Sanitation of Restaurants and Other Foodhandling Establishments," 15A NCAC 18A .2600.

 

History Note:        Authority G.S. 130A‑248;

Eff. February 1, 1976;

Readopted Eff. December 5, 1977;

Amended Eff. September 1, 1990.