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<br />e <br /> <br />e <br /> <br />(b) Design and Fabrication <br /> <br />(I) General------------------------------------------------14 <br /> <br />(2) Accessibility------------------------------------------14 <br />(3) Cleaned in place (CTP)---------------------------------15 <br />(4) Food product thermometers------------------------------15 <br />(5) Non-food contact surfaces------------------------------15 <br />(6) Ventilation hoods--------------------------------------15 <br />(7) Maintenance of equipment and utensils------------------15 <br />(c) Equipment Installation and Location <br /> <br />(I) General--------------------------------------~---------15 <br /> <br />(2) Table-mounted equipment--------------------------------15 <br />(3) Floor-mounted equipment--------------------------------16 <br />(4) Aisles and working spaces------------------------------17 <br /> <br />S229.235 Cleaning, Sanitization, and Storage of Equipment and Utensils <br />(a) Equipment and Utensil Cleaning and Sanitization <br />(I) Cleaning frequency-------------------------------------17 <br />(2) Wiping cloths------------------------------------------18 <br />(3) Manual cleaning and sanitizing-------------------------1B <br />(4) Mechanical cleaning and sanitizing---------------------20 <br /> <br />(5) Drying-----~-------------------------------------------20 <br /> <br />(6) Retail food store without equipment and utensil cleaning <br /> <br />facilities------------~------------------------------20 <br /> <br />(b) Equipment and Utensil Handling and Storage <br /> <br />(I) Hand I ing---------------------------------------------- -20 <br /> <br />(2) Storage--------------~---------------------------------20 <br /> <br />(3) Single-service articles--------------------------------21 <br />(4) Prohibited storage areas---~---------------------------21 <br /> <br />~229.236 Sanitary Facilities and Controls <br />(a) Water Supply <br /> <br />(I) General------------~~----------------------------------21 <br /> <br />(2) Water delivery-----------------------------------------21 <br />(3) Water under pressure-----------------------------------21 <br /> <br />(4)' Steam--------------------------------------------------22 <br /> <br />(b) Sewage - General--------------------------------------------22 <br />(c) Plumbing <br /> <br />(I) General------------------------------------------------22 <br /> <br />(2) Nonpotable water system--------------------------------22 <br /> <br />(3) Backflow-----------------------------------------------22 <br /> <br />(4) Grease traps-------------------------------------------22 <br /> <br />(5) Garbage grinders---------------------------------------22 <br /> <br />(6) Drains-------------------------------------------------22 <br /> <br />(d) Toilet Facilities <br />(I) Toilet installation------------------------------------23 <br /> <br />(2) Toilet design------------------------------------------23 <br /> <br />(3) Toilet roorns-------------------------------------------23 <br />(4) Toilet facility maintenance----------------------------23 <br />