O-1991-1743 - Laserfiche WebLink

Browse Search

e e Texas Department of Health Division of Food and Drugs Page 15 of 35 (E) Nonfood-contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris. (2) Wiping Cloths. (A) Cloths used for wiping food spills on tableware, such as plates or bowls being served to the consumer, shall be clean, dry and used for no other purpose. (B) Moist cloths or sponges used for wlplng food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the s'anitizing solutions permitted in paragraph (3)(E)( i) - (vii) of this subsection, ,and used for no other purpose. These cloths and sponges shall be stored in the sanitizing solution between uses. (C) Moist cloths or sponges used for cleaning nonfood-contact surfaces of equipment such as counters, dining table tops and shelves shall be clean and rinsed as specified in (B) of this paragraphs and used for no other purpose. These cloths and sponges shall be stored in the sanitizing solution between uses. (3) Manual Cleaning and Sanitizing. (A) A three(3) compar~ment sink shall be used if washings rinsing and sanitizing of utensils and equipment is done manually; provided, that existing establishments not having athree(3) compartment sink that can demonstrate an acceptable procedure for washings rinsing and sanitizing utensils and equipment may be exempt from this requirement by the regulatory authority. Sinks shall be large enough to permit the complete immersion of the 'utensils and equipment and each compartment sink shall be supplied with hot and cold potab Ie running water. A two(2) compar tment sink w ill be acceptable where only single-service tableware is used. Suitable equipment shall be made available if washings rinsing and sanitizing cannot be accomplished by immersion. (B) Drain boards or easily movable dish-tables of adequate size shall be provided for proper handling of soiled utensils prior to washing and for cleaned utensils fol.lowing sanitizing and shall be located so as not to interfere with the proper use of the dishwashing facilities. (C) Equipment and utensils shall be pre flushed or prescraped and, when necessary, presoaked to remove gross food particles and soil., (D) Except for fixed equipment and utensils too large to be cleaned in sink compartments, manual washings rinsing and sanitizing shall be conducted in the following sequence: (i) Sinks shall be cleaned prior to use; and