Section 25-A1901. FREQUENCY - EQUIPMENT, FOOD-CONTACT SURFACES, AND UTENSILS

 

1901.1Equipment food-contact surfaces and utensils shall be cleaned: 

 

(a)Before each use with a different type of raw animal food such as beef,  fish, lamb, pork, or poultry, except as specified in § 1901.2; P

 

(b)Each time there is a change from working with raw foods to working with  ready-to-eat foods; P

 

(c)Between uses with raw fruits and vegetables and with potentially  hazardous food (time/temperature control for safety food); P

 

(d)Before using or storing a food temperature measuring device; P and

 

(e)At any time during the operation when contamination may have occurred.P 

 

1901.2Subsection 1901.1(a) does not apply if the food contact surface or utensil is in contact with a succession of different raw animal foods each requiring a higher cooking temperature as specified in § 900 than the previous food, such as preparing raw fish followed by cutting raw poultry on the same cutting board.

 

1901.3If used with potentially hazardous food (time/temperature control for safety food), equipment, food-contact surfaces and utensils shall be cleaned throughout the day at least every four (4) hours, except as specified in § 1901.4. P

 

1901.4Surfaces of utensils and equipment contacting potentially hazardous food (time/ temperature control for safety food) may be cleaned less frequently than every four (4) hours if: 

 

(a)In storage, containers of potentially hazardous food (time/temperature  control for safety food) and their contents are maintained at temperatures  specified in Chapters 6 through 13 and the containers are cleaned when  they are empty;

 

(b)Utensils and equipment are used to prepare food in a refrigerated room or  area that is maintained at one of the temperatures in the following chart,  the utensils and equipment are cleaned at the frequency in the following  chart that corresponds to the temperature, and the cleaning frequency  based on the ambient temperature of the refrigerated room or area is  documented in the food establishment:

 

Temperature

Cleaning Frequency

 

5.0°C (41°F) or less24 hours 

>5.0°C - 7.2°C20 hours

(>41°F - 45°F)

 

>7.2°C - 10.0°C16 hours 

(>45°F - 50°F)

 

>10.0°C - 12.8°C10 hours

(>50°F - 55°F)

 

(c)Containers in serving situations such as salad bars, delis, and cafeteria  lines hold ready-to-eat potentially hazardous food (time/temperature  control for safety food) that is maintained at the temperatures specified in  Chapters 6 through 13 are intermittently combined with additional  supplies of the same food that is at the required temperature, and the  containers are  cleaned at least every twenty-four (24) hours;

 

(d)Temperature measuring devices are maintained in contact with food, such  as when left in a container of deli food or in a roast, held at temperatures  specified in Chapters 6 through 13;

 

(e)Equipment is used for storage of packaged or unpackaged food such as a  reach-in refrigerator and the equipment is cleaned at a frequency necessary  to preclude accumulation of soil residues;

 

(f)The cleaning schedule is approved based on consideration of: 

 

(1)Characteristics of the equipment and its use;

 

(2)The type of food involved;

 

(3)The amount of food residue accumulation; and

 

(4)The temperature at which the food is maintained during the  operation, and the potential for the rapid and progressive  multiplication of pathogenic or toxigenic microorganisms that are  capable of causing foodborne disease; and

 

(g)In-use utensils are intermittently stored in a container of water in which  the water is maintained at fifty-seven degrees Celsius (57o C) (one hundred  and thirty-five degrees Fahrenheit (135° F)) or more and the utensils and  container are cleaned at least every twenty-four (24) hours or at a  frequency necessary to preclude accumulation of soil residues.

 

1901.5Except when dry cleaning methods are used as specified in § 1904, surfaces of utensils and equipment in contact with food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:

 

(a)At any time when contamination may have occurred;

 

(b)At least every twenty-four (24) hours for iced tea dispensers and consumer  self-service utensils such as tongs, scoops, or ladles;

 

(c)Before restocking consumer self-service equipment and utensils such as  condiment dispensers and display containers; and

 

(d)In equipment such as ice bins and beverage dispensing nozzles and  enclosed components of equipment such as ice makers, cooking oil  storage tanks and distribution lines, beverage and syrup dispensing lines or  tubes, coffee bean grinders, and water vending equipment:

 

(1)At a frequency specified by the manufacturer; or          

 

(2)Absent manufacturer specifications, at a frequency necessary to  preclude accumulation of soil or mold.

authority

Sections 4 and 10 of An Act Relating to the adulteration of foods and drugs in the District of Columbia, approved February 17, 1898 (30 Stat. 246: D.C. Official Code §§ 48-104 and 48-110 (2009 Repl.)); Section 7 of An Act Making Appropriations to provide for the expenses for the government of the District of Columbia for the fiscal year ending June thirtieth, nineteen hundred and three, and for other purposes (32 Stat.627: D.C. Official Code § 47-2834(a)(1), (a)(2), and (b) (2005 Repl.)); and Mayor’s Order 98-139, dated August 20, 1998, and Mayor’s Order 2002-103, dated June 18, 2002.

source

Final Rulemaking published at 50 DCR 4394 (June 6, 2003), incorporating by reference the text of Proposed Rulemaking published at 49 DCR 6184, 6283-86 (July 5, 2002); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).