O-1991-1743 - Laserfiche WebLink

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e . . e' ~exas Department of Health Division of Food and Drugs Page ~ of li.... (B) Equipment is easily movable if: (i) It is mounted on wheels or casters; and (ii) It has no utility connection or has a utility connection that disconnects quickly, or has a flexible utility line of sufficient length to permit the equipment to be moved for easy cleaning. (c) Unless sufficient space is provided for easy cleaning between and behind each unit of floor-mounted equipment" the space between it and adjoining equipment units, and between it and adjacent walls, shall be closed; or, if exposed to seepage, the equipment shall be sealed to the adjoining equipment or adjacent walls. (4) Aisles and Working Spaces. Aisles and working spaces between units of equipment and walls, shall be unobstructed and of sufficient width to permit employees to perform their 'duties readily without contamination .of food or food-contact surfaces by clothing or personal contact. All easily movable storage equipment such as pallets, racks, and dollies shall be positioned to provide accessibility to working areas. S229.166 Cleaning, Sanitization and Storage of Equipment and Utensils. (a) Equipment and Utensil Cleaning, and Sanitization. (1) Cleaning Frequency. (A) Tableware shall be washed, rinsed, ,and sanitized after each use. (B) To prevent cross-contamination, kitchenware and food- contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.' (C) Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous or production-line basis, utensils and ~he food-contact surfaces of equipment sha~l be washed, rinsed, and sanitized at intervals throughout the day on a schedule based on food temperatur~, type of food, and' amount of food partic~e accumulation. (D) The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned, at least once a day; except that this shall not apply to hot oil cooking equipment and hot oil filtering systems. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.