15A NCAC 18A .1320      activity kitchens, rehabilitation kitchens, and nourishment stations

(a)  All food service equipment and utensils shall be kept clean and in good repair. Institutions shall be allowed to use domestic food service equipment in activity kitchens, rehabilitation kitchens, and nourishment stations.

(b)  Utensils that have been used to prepare, serve, or consume food or drink shall be returned to the dietary kitchen and shall be washed, rinsed, and sanitized. Notwithstanding the foregoing sentence, utensils may be washed, rinsed and sanitized at activity kitchens, rehabilitation kitchens, and nourishment stations that are equipped with the following:

(1)           a two compartment sink with 24 inch drainboards or counter top space at each end of the sink for handling used utensils and air drying clean and sanitized utensils. The sinks shall be of sufficient size to submerge, wash, rinse and sanitize utensils; or

(2)           a dishwashing machine approved by National Sanitation Foundation International.

(c)  Any area where food is portioned, served, or handled shall be equipped with a handwashing facility with a hot and cold mixing faucet, soap, and single-use towels or a hand-drying device.

(d)  The food‑contact surfaces of cooking and baking equipment, including microwave ovens, shall be kept clean.

History Note:        Authority G.S. 130A-4; 130A-29; 130A‑235;

Eff. February 1, 1976;

Readopted Eff. December 5, 1977;

Amended Eff. March 1, 2003 (see S.L. 2002-160); September 1, 1990;

Temporary Amendment Eff. June 1, 2003;

Amended Eff. February 1, 2004;

Readopted Eff. December 1, 2022.