reglab/statecodes huggingface dataset:
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-265 - Vending machines; liquid waste products

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 265.
(a) Vending
				machines designed to store beverages that are packaged in containers made from
				paper products shall be equipped with diversion devices and retention pans or
				drains for container leakage.
(b)
				Vending machines that dispense liquid food in bulk shall be as follows:
(1) Provided with an internally mounted waste
				receptacle for the collection of the following:
(A) Drip.
(B) Spillage.
(C) Overflow.
(D) Other internal wastes.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-266 - Vending machine doors and openings

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 266.
(a) Vending
				machine doors and access opening covers to food and container storage spaces
				shall be tight-fitting so that the space along the entire interface between the
				doors or covers and the cabinet of the machine, if the doors or covers are in a
				closed position, is no greater than one-sixteenth
				(1/16) inch by any of the
				following:
(1) Being covered with louvers,
				screens, or materials that provide an equivalent opening of not greater than
				one-sixteenth (1/16) inch.
				Screening of twelve (12) mesh to one (1) inch meets this requirement.
(2) Being effectively gasketed.
(3) Having interface surfaces that are at
				least one-half (½) inch wide.
(4) Jambs or surfaces used to form an
				L-shaped entry path to the interface.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-267 - Overhead protection on outdoor food vending areas

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 267.
(a) If
				located outdoors, a machine used to vend food shall be provided with overhead
				protection, except that machines vending canned beverages need not meet this
				requirement.
(b) For purposes of
				this section, a violation of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-268 - Receptacles in vending machines

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 268.
(a) A
				refuse receptacle may not be located within a vending machine, except that a
				receptacle for beverage bottle crown closures may be located within a vending
				machine.
(b) For purposes of this
				section, a violation of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-269 - Warewashing equipment requirements

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 269.
(a) A
				retail food establishment shall be equipped with at least one (1) of the
				following options for purposes of washing, rinsing, and sanitizing of equipment
				and utensils:
(1) Manual warewashing equipment
				as specified in section 270 of this rule.
(2) A warewashing machine.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-270 - Manual warewashing; sink compartment requirements

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 270.
(a) Except
				as specified in subsection (c), a sink with at least three (3) compartments
				shall be provided for manually washing, rinsing, and sanitizing equipment and
				utensils.
(b) Sink compartments
				shall be large enough to accommodate immersion of the largest equipment and
				utensils. If equipment or utensils are too large for the warewashing sink, a
				warewashing machine or alternative equipment as specified in subsection (c)
				shall be used.
(c) Alternative
				manual warewashing equipment may be used when there are special cleaning needs
				or constraints and its use is approved. Alternative manual warewashing
				equipment may include the following:
(1)
				High-pressure detergent sprayers.
(2) Low-pressure or line-pressure spray
				detergent foamers.
(3) Other
				task-specific cleaning equipment.
(4) Brushes or other implements.
(5) Two (2) compartment sinks as specified
				under subsections (d) and (e).
(6)
				Receptacles that substitute for the compartments of a multicompartment
				sink.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-271 - Manual warewashing equipment; heaters and baskets

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 271.
(a) If hot
				water is used for sanitization in manual warewashing operations, the sanitizing
				compartment of the sink shall be as follows:
(1) Designed with an integral heating device
				that is capable of maintaining water at a temperature not less than one hundred
				seventy (170) degrees Fahrenheit.
(2) Provided with a rack or basket to allow
				complete immersion of equipment and utensils into the hot water.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-272 - Warewashing equipment; clean solutions

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 272.
(a) The
				wash, rinse, and sanitize solutions shall be maintained clean.
(b) For purposes of this section, a violation
				of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-273 - Manual warewashing equipment; wash solution temperature

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 273.
(a) The
				temperature of the wash solution in manual warewashing equipment shall be
				maintained at not less than one hundred ten (110) degrees Fahrenheit or the
				temperature specified on the cleaning agent manufacturer's label
				instructions.
(b) For purposes of
				this section, a violation of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-274 - Manual warewashing equipment; hot water sanitization temperatures

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 274.
(a) If
				immersion in hot water is used for sanitizing in a manual operation, the
				temperature of the water shall be maintained at one hundred seventy (170)
				degrees Fahrenheit or above.
(b)
				For purposes of this section, a violation of subsection (a) is a critical
				item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-275 - Manual warewashing equipment; chemical sanitization using detergent-sanitizers

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 275.
(a) If a
				detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure
				where there is no distinct water rinse between the washing and sanitizing
				steps, the agent applied in the sanitizing step shall be the same
				detergent-sanitizer that is used in the washing step.
(b) For purposes of this section, a violation
				of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-276 - Washing; procedures for alternative manual warewashing equipment

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 276.
(a) If
				washing in sink compartments or a warewashing machine is impractical, such as
				when the equipment is fixed or the utensils are too large, washing shall be
				done by using alternative manual warewashing equipment, as specified in section
				270(c) of this rule, in accordance with the following procedures:
(1) Equipment shall be disassembled as
				necessary to allow access of the detergent solution to all parts.
(2) Equipment components and utensils shall
				be scraped or rough cleaned to remove food particle accumulation.
(3) Equipment and utensils shall be washed as
				specified under section 301(a) of this rule.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-277 - Pressure measuring devices; warewashing machine

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 277.
(a)
				Pressure measuring devices that display the pressures in the water supply line
				for the fresh hot water sanitizing rinse shall have increments of one (1) pound
				per square inch or smaller and shall be accurate to two (2) pounds per square
				inch in the fifteen (15) to twenty-five (25) pounds per square inch
				range.
(b) For purposes of this
				section, a violation of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-278 - Warewashing machine; data plate operating specifications

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 278.
(a) A
				warewashing machine shall be provided with an easily accessible and readable
				data plate affixed to the machine by the manufacturer that indicates the
				machine's design and operating specifications, including the following:
(1) Temperatures required for washing,
				rinsing, and sanitizing.
(2)
				Pressure required for the fresh water sanitizing rinse unless the machine is
				designed to use only a pumped sanitizing rinse.
(3) Conveyor speed for conveyor machines or
				cycle time for stationary rack machines.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-279 - Warewashing machine; internal baffles

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 279.
(a)
				Warewashing machine wash and rinse tanks shall be equipped with baffles,
				curtains, or other means to minimize internal cross-contamination of the
				solutions in wash and rinse tanks.
(b) For purposes of this section, a violation
				of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-280 - Warewashing machine; temperature measuring devices

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 280.
(a) A
				warewashing machine shall be equipped with a temperature measuring device that
				indicates the temperature of the water as follows:
(1) In each wash and rinse tank.
(2) As the water enters the hot water
				sanitizing final rinse manifold or in the chemical sanitizing solution
				tank.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-281 - Warewashing machine; automatic dispensing of detergents and sanitizers

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 281.
(a) A
				warewashing machine that uses a chemical for sanitization and that is installed
				after the effective date of this rule shall be equipped to:
(1) automatically dispense detergents and
				sanitizers; and
(2) incorporate a
				visual means to verify that detergents and sanitizers are delivered or a visual
				or audible alarm to signal if the detergents and sanitizers are not delivered
				to the respective washing and sanitizing cycles.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-282 - Warewashing machine; flow pressure device

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 282.
(a)
				Warewashing machines that provide a fresh hot water sanitizing rinse shall be
				equipped with a pressure gauge or similar device, such as a transducer, that
				measures and displays the water pressure in the supply line immediately before
				entering the warewashing machine.
(b) If the flow pressure measuring device is
				upstream of the fresh hot water sanitizing rinse control valve, the device
				shall be mounted in a one-fourth (¼) inch iron pipe size (IPS)
				valve.
(c) Subsections (a) and (b)
				do not apply to a machine that uses only a pumped or recirculated sanitizing
				rinse.
(d) For purposes of this
				section, a violation of subsection (a), (b), or (c) is a noncritical
				item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-283 - Warewashing machine; manufacturer's operating instructions

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 283.
(a) A
				warewashing machine and its auxiliary components shall be operated in
				accordance with the machine's data plate and other manufacturer's
				instructions.
(b) A warewashing
				machine's conveyor speed or automatic cycle times shall be maintained
				accurately timed in accordance with manufacturer's specifications.
(c) For purposes of this section, a violation
				of subsection (a) or (b) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-284 - Warewashing machine; wash solution temperature

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 284.
(a) The
				temperature of the wash solution in spray-type warewashing machines that use
				hot water to sanitize may not be less than:
(1) for a stationary rack, single temperature
				machine, one hundred sixty-five (165) degrees Fahrenheit;
(2) for a stationary rack, dual temperature
				machine, one hundred fifty (150) degrees Fahrenheit;
(3) for a single tank, conveyor, dual
				temperature machine, one hundred sixty (160) degrees Fahrenheit; or
(4) for a multitank, conveyor,
				multitemperature machine, one hundred fifty (150) degrees Fahrenheit.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-285 - Warewashing machine; hot water sanitization temperatures

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 285.
(a) Except
				as specified in subsection (b), in a mechanical operation, the temperature of
				the fresh hot water sanitizing rinse as it enters the manifold may be not more
				than one hundred ninety-four (194) degrees Fahrenheit or less than:
(1) for a stationary rack, single temperature
				machine, one hundred sixty-five (165) degrees Fahrenheit; or
(2) for all other machines, one hundred
				eighty (180) degrees Fahrenheit.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-286 - Warewashing machine; sanitization pressure

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 286.
(a) The
				flow pressure of the fresh hot water sanitizing rinse in a warewashing machine
				may not be less than fifteen (15) pounds per square inch or more than
				twenty-five (25) pounds per square inch as measured in the waterline
				immediately downstream or upstream from the fresh hot water sanitizing rinse
				control valve.
(b) For purposes of
				this section, a violation of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-287 - Loading of soiled items; warewashing machine

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 287.
(a) Soiled
				items to be cleaned in a warewashing machine shall be loaded into racks, trays,
				or baskets or onto conveyors in a position that:
(1) exposes the items to the unobstructed
				spray from all cycles; and
(2)
				allows the items to drain.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-288 - Warewashing sinks and drainboards; self-draining

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 288.
(a) Sinks
				and drainboards of warewashing sinks and machines shall be
				self-draining.
(b) For purposes of
				this section, a violation of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-289 - Drainboards

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 289.
(a)
				Drainboards, utensil racks, or tables large enough to accommodate all soiled
				and cleaned items that may accumulate during hours of operation shall be
				provided for necessary utensil holding before cleaning and after
				sanitizing.
(b) For purposes of
				this section, a violation of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-290 - Warewashing machine; cleaning frequency

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 290.
(a) A
				warewashing machine; the compartments of sinks, basins, or other receptacles
				used for washing and rinsing equipment, utensils, or raw foods or laundering
				wiping cloths; and drainboards or other equipment used to substitute for
				drainboards as specified under section 289 of this rule shall be cleaned as
				follows:
(1) Before use.
(2) Throughout the day at a frequency
				necessary to prevent recontamination of equipment and utensils and to ensure
				that the equipment performs its intended function.
(3) If used, at least every twenty-four (24)
				hours.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-291 - Sanitizing solutions; testing devices

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 291.
(a) A test
				kit or other device that accurately measures the concentration in ppm of
				sanitizing solutions shall be provided and used.
(b) For purposes of this section, a violation
				of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-292 - Warewashing machine; cleaning agents

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 292.
(a) When
				used for warewashing, the wash compartment of a sink, mechanical warewasher, or
				wash receptacle of alternative manual warewashing equipment as specified in
				section 270(c) of this rule shall contain a wash solution of:
(1) soap;
(2) detergent;
(3) acid cleaner;
(4) alkaline cleaner;
(5) degreaser;
(6) abrasive cleaner; or
(7) other cleaning agent;
according to the cleaning agent manufacturer's label
				  instructions.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-293 - Warewashing sinks and machines; use limitation

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 293.
(a) A
				warewashing sink shall not be used for hand washing or as a service
				sink.
(b) If a warewashing sink is
				used to wash wiping cloths, wash produce, or thaw food, the sink shall be
				cleaned as specified under section 290 of this rule before and after each time
				it is used to wash wiping cloths, wash produce, or thaw food. Sinks used to
				wash or thaw food shall be sanitized as specified under section 303 of this
				rule before and after using the sink to wash or thaw food.
(c) A warewashing machine shall not be used
				for laundering linens, wiping cloths, food, floor mats, or other items not
				specified as an intended use of the machine by its manufacturer.
(d) For purposes of this section, a violation
				of subsection (a), (b), or (c) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-294 - Manual or machine warewashing; chemical sanitization; temperature, pH, concentration, and hardness

Current through July 10, 2024
Authority: IC 16-42-5-5
Affected: IC 16-42-5
Sec. 294.
(a) A
				chemical sanitizer used in a sanitizing solution for a manual or machine
				warewashing operation at exposure times specified under section 303(b)(3) of
				this rule shall be listed in
				21 CFR
				178.1010, used in accordance with the
				manufacturer's label use instructions as specified in section 441 of this rule,
				and used as follows:
(1) A chlorine solution
				shall have a minimum temperature based on the concentration and pH of the
				solution as listed in the following chart:
Minimum Concentration
Minimum Temperature
Times (taken from section 303 of this
								rule)
ppm
pH 10 or less °F
pH 8 or less °F
25
120
120
10 seconds
50
100
75
7 seconds
100
55
55
10 seconds
(2)
				An iodine solution shall have a:
(A) minimum
				temperature of seventy-five (75) degrees Fahrenheit;
(B) pH of 5.0 or less or a pH no higher than
				the level for which the manufacturer specifies the solution is effective;
				and
(C) concentration between
				twelve and one-half (12.5) ppm and twenty-five (25) ppm.
(3) A quaternary ammonium compound solution
				shall:
(A) have a minimum temperature of
				seventy-five (75) degrees Fahrenheit;
(B) have a concentration as specified under
				section 443 of this rule and as indicated by the manufacturer's use directions
				included in the labeling; and
(C)
				be used only in water with five hundred (500) ppm hardness or less or in water
				having a hardness no greater than specified by the manufacturer's
				label.
(4) If another
				solution of a chemical specified under subdivisions (1) through (3) is used,
				the owner or operator of a retail food establishment shall demonstrate to the
				regulatory authority that the solution achieves sanitization and the use of the
				solution shall be approved.
(5) If
				a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium
				compound is used, it shall be applied in accordance with the manufacturer's use
				directions included in the labeling.
(6) If chemical sanitizer is used in the
				retail food establishment, the chemical sanitizer must be present in the
				establishment.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-295 - Equipment food-contact surfaces, nonfood-contact surfaces, and utensils

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 295.
(a)
				Equipment food-contact surfaces and utensils shall be clean to sight and
				touch.
(b) The food-contact
				surfaces of cooking equipment and pans shall be kept free of encrusted grease
				deposits and other soil accumulations.
(c) Nonfood-contact surfaces of equipment
				shall be kept free of an accumulation of:
(1)
				dust;
(2) dirt;
(3) food residue; and
(4) other debris;
and shall be cleaned at a frequency necessary to preclude
				  accumulation of soil residue.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-296 - Equipment food-contact surfaces and utensils; cleaning frequency

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 296.
(a)
				Equipment food-contact surfaces and utensils shall be cleaned as follows:
(1) Except as specified in subsection (b),
				before each use with a different type of raw animal food such as the following:
(A) Beef.
(B) Fish.
(C) Lamb.
(D) Pork.
(E) Poultry.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-297 - Not potentially hazardous food-contact surfaces cleaning frequency

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 297.
(a) Except
				when dry cleaning methods are used as specified under section 299 of this rule,
				surfaces of utensils and equipment contacting food that is not potentially
				hazardous shall be cleaned as follows:
(1) At
				any time when contamination may have occurred.
(2) At least every twenty-four (24) hours for
				iced tea dispensers and consumer self-service utensils, such as tongs, scoops,
				or ladles.
(3) Before restocking
				consumer self-service equipment and utensils, such as condiment dispensers and
				display containers.
(4) 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:
(A) at
				a frequency specified by the manufacturer; or
(B) absent manufacturer specifications, at a
				frequency necessary to preclude accumulation of soil or mold.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-298 - Cooking and baking equipment

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 298.
(a) The
				food-contact surfaces of cooking and baking equipment shall be cleaned at least
				every twenty-four (24) hours. This section does not apply to hot oil cooking
				and filtering equipment if it is cleaned as specified in section 296(d)(6) of
				this rule.
(b) The cavities and
				door seals of microwave ovens shall be cleaned at least every twenty-four (24)
				hours by using the manufacturer's recommended cleaning procedure.
(c) For purposes of this section, a violation
				of subsection (a) or (b) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-299 - Dry cleaning

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 299.
(a) If
				used, dry cleaning methods, such as brushing, scraping, and vacuuming, shall
				contact only surfaces that are soiled with dry food residues that are not
				potentially hazardous.
(b) Cleaning
				equipment used in dry cleaning food-contact surfaces may not be used for any
				other purpose.
(c) For purposes of
				this section, a violation of subsection (a) or (b) is a noncritical
				item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-300 - Precleaning

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 300.
(a) Food
				debris on equipment and utensils shall be:
(1)
				scrapped over a waste disposal unit or garbage receptacle; or
(2) removed in a warewashing machine with a
				prewash cycle.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-301 - Wet cleaning

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 301.
(a)
				Equipment food-contact surfaces and utensils shall be effectively washed to
				remove or completely loosen soils by using the manual or mechanical means
				necessary, such as the application of one (1) of the following:
(1) Detergents containing wetting agents and
				emulsifiers.
(2) Acid, alkaline, or
				abrasive cleaners.
(3) Hot
				water.
(4) Brushes.
(5) Scouring pads.
(6) High-pressure sprays.
(7) Ultrasonic devices.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-302 - Rinsing procedures

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 302.
(a) Washed
				utensils and equipment shall be rinsed so that abrasives are removed and
				cleaning chemicals are removed or diluted through the use of water or a
				detergent-sanitizer solution by using one (1) of the following procedures:
(1) Use of a distinct, separate water rinse
				after washing and before sanitizing if using:
(A) a three (3) compartment sink;
(B) alternative manual warewashing equipment
				equivalent to a three (3) compartment sink as specified in section 270(c) of
				this rule; or
(C) a three (3) step
				washing, rinsing, and sanitizing procedure in a warewashing system for CIP
				equipment.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-303 - Cleaning and sanitizing food contact surfaces

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 303.
(a)
				Utensils and food-contact surfaces of equipment shall be sanitized immediately
				after cleaning.
(b) After being
				cleaned, equipment food-contact surfaces and utensils shall be sanitized in:
(1) hot water manual operations by immersion
				for at least thirty (30) seconds as specified under section 274 of this
				rule;
(2) hot water mechanical
				operations by being cycled through equipment that is set up as specified under
				section 283, 285, or 286 of this rule and achieving a utensil surface
				temperature of one hundred sixty (160) degrees Fahrenheit as measured by an
				irreversible registering temperature indicator; or
(3) chemical manual or mechanical operations,
				including the application of sanitizing chemicals by immersion, manual
				swabbing, brushing, or pressure spraying methods, using a solution as specified
				under section 294 of this rule by providing:
(A) except as specified under clause (B), an
				exposure time of at least ten (10) seconds for a chlorine solution specified
				under section 294(a)(1) of this rule;
(B) an exposure time of at least seven (7)
				seconds for a chlorine solution of fifty (50) ppm that has a pH of 10 or less
				and a temperature of at least one hundred (100) degrees Fahrenheit or a pH of 8
				or less and a temperature of at least seventy five (75) degrees
				Fahrenheit;
(C) an exposure time of
				at least thirty (30) seconds for other chemical sanitizing solutions;
				or
(D) an exposure time used in
				relationship with a combination of temperature, concentration, and pH that,
				when evaluated for efficacy, yields sanitization as defined in section 82 of
				this rule.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-304 - Equipment and utensils; air drying required

Current through July 10, 2024
Authority: IC 16-42-5-5
Affected: IC 16-42-5
Sec. 304.
(a) After
				cleaning and sanitizing, equipment and utensils:
(1) shall be air-dried or used after adequate
				draining as specified in
				21 CFR
				178.1010(a), before contact
				with food; and
(2) may not be
				cloth-dried except that utensils that have been air-dried may be polished with
				cloths that are maintained clean and dry.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-305 - Ventilation hood systems; filters

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 305.
(a) Filters
				or other grease extracting equipment shall be designed to be readily removable
				for cleaning and replacement if not designed to be cleaned in place.
(b) For purposes of this section, a violation
				of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-306 - Ventilation hood systems; drip prevention

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 306.
(a) Exhaust
				ventilation hood systems in food preparation and warewashing areas, including
				components, such as hoods, fans, guards, and ducting, shall be designed to
				prevent grease or condensation from draining or dripping onto the following:
(1) Food.
(2) Equipment.
(3) Utensils.
(4) Linens.
(5) Single-service and single-use
				articles.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-307 - Ventilation hood systems; adequacy

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 307.
(a)
				Ventilation hood systems and devices shall meet the requirements of the Indiana
				department of fire and building services and be sufficient in number and
				capacity to prevent grease or condensation from collecting on walls and
				ceilings.
(b) For purposes of this
				section, a violation of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-308 - Design of heating, ventilating, and air conditioning system vents

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 308.
(a)
				Heating, ventilating, and air conditioning systems shall be designed and
				installed so that makeup air intake and exhaust vents do not cause
				contamination of:
(1) food;
(2) food-contact surfaces;
(3) equipment; or
(4) utensils.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-309 - Mechanical ventilation

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 309.
(a)
				Mechanical ventilation shall be provided in accordance with requirements of the
				Indiana department of fire and building services and shall be of sufficient
				capacity to keep rooms free of the following:
(1) Excessive heat.
(2) Steam.
(3) Condensation.
(4) Vapors.
(5) Obnoxious odors.
(6) Smoke.
(7) Fumes.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-310 - Cleaning ventilation systems

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 310.
(a) Intake
				and exhaust air ducts shall be cleaned and filters changed so they are not a
				source of contamination by the following:
(1)
				Dust.
(2) Dirt.
(3) Other materials.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-311 - Clothes washers and dryers

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 311.
(a) Except
				as specified in subsection (b), if work clothes or linens are laundered on the
				premises, a mechanical clothes washer and dryer shall be provided and
				used.
(b) If on-premises laundering
				is limited to wiping cloths intended to be used wet, or wiping cloths are
				air-dried as specified under section 316 of this rule, a mechanical clothes
				washer and dryer need not be provided.
(c) For purposes of this section, a violation
				of subsection (a) or (b) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-312 - Specifications for laundering

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 312.
(a) Linens
				that do not come in direct contact with food shall be laundered between
				operations if they become:
(1) wet;
(2) sticky; or
(3) visibly soiled.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-313 - Mechanical washing

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 313.
(a) Except
				as specified in subsection (b), linens shall be mechanically washed.
(b) In retail food establishments in which
				only wiping cloths are laundered as specified in section 311(b) of this rule,
				the wiping cloths may be laundered in a:
(1)
				mechanical washer;
(2) sink
				designated only for laundering wiping cloths; or
(3) warewashing or food preparation sink;
that is cleaned as specified under section 290 of this
				  rule.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-314 - Use of laundry facilities

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 314.
(a) Except
				as specified in subsection (b), laundry facilities on the premises of a retail
				food establishment shall be used only for the washing and drying of items used
				in the operation of the establishment.
(b) Separate laundry facilities located on
				the premises for the purpose of general laundering, such as for institutions
				providing boarding and lodging, may also be used for laundering retail food
				establishment items.
(c) For
				purposes of this section, a violation of subsection (a) or (b) is a noncritical
				item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-315 - Equipment, clothes washers, dryers, and storage cabinets

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 315.
(a) Except
				as specified in subsection (b), equipment, a cabinet used for the storage of
				food, or a cabinet that is used to store cleaned and sanitized equipment,
				utensils, laundered linens, and single-service and single-use articles may not
				be located as follows:
(1) In the following:
(A) Locker rooms.
(B) Toilet rooms.
(C) Garbage rooms.
(D) Mechanical rooms, when contamination is
				likely to occur.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-316 - Wiping cloths; air drying locations

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 316.
(a) Wiping
				cloths laundered in a retail food establishment that does not have a mechanical
				clothes dryer as specified in section 311(b) of this rule shall be air-dried in
				a location and in a manner that prevents contamination of the following:
(1) Food.
(2) Equipment.
(3) Utensils.
(4) Linens.
(5) Single-service and single-use
				articles.
(6) Wiping cloths.
This section does not apply if wiping cloths are stored after
				  laundering in a sanitizing solution as specified under section 294 of this
				  rule.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-317 - Lubricants for food-contact surfaces

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 317.
(a)
				Lubricants shall be applied to food-contact surfaces that require lubrication
				in a manner that does not contaminate food-contact surfaces.
(b) For purposes of this section, a violation
				of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-318 - Protection of equipment

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 318.
(a)
				Equipment shall be reassembled so that food-contact surfaces are not
				contaminated.
(b) For purposes of
				this section, a violation of subsection (a) is a noncritical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-319 - Case lot handling equipment; moveability

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 319.
(a)
				Equipment, such as:
(1) dollies;
(2) pallets;
(3) racks; and
(4) skids;
used to store and transport large quantities of packaged
				  foods received from a supplier in a cased or overwrapped lot shall be designed
				  to be moved by hand or by conveniently available equipment, such as hand trucks
				  and forklifts, to allow for routine cleaning and maintenance of the
				  premises.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-320 - Water source

Current through July 10, 2024
Authority: IC 16-42-5-5
Affected: IC 16-42-5
Sec. 320.
(a)
				Drinking water shall be obtained from a source that meets the quality standards
				as specified in
				327 IAC
				8-2.
(b)
				For purposes of this section, a violation of subsection (a) is a critical
				item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-321 - System flushing and disinfection

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 321.
(a) A
				drinking water system shall be flushed and disinfected before being placed in
				service after the following:
(1) Construction,
				repair, or modification.
(2) An
				emergency situation, such as a flood, that may introduce contaminants to the
				system.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-322 - Design, construction, and installation of approved plumbing system and cleanable fixtures

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 322.
(a) A
				plumbing system shall:
(1) be designed,
				constructed, and installed according to applicable Indiana plumbing code;
				and
(2) meet the capacity needs of
				the retail food establishment.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-323 - Approved plumbing system materials

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 323.
(a) A
				plumbing system and hoses conveying water shall be constructed and repaired
				with approved materials according to law.
(b) Water treatment devices shall be made of
				safe materials.
(c) For purposes of
				this section, a violation of subsection (a) or (b) is a critical
				item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-324 - Plumbing system maintained in good repair

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 324.
(a) A
				plumbing system shall be:
(1) repaired
				according to law; and
(2)
				maintained in good repair.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-325 - Bottled drinking water

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 325.
(a) Bottled
				drinking water used or sold in a retail food establishment shall be obtained
				from approved sources in accordance with 21 CFR 129.
(b) For purposes of this section, a violation
				of subsection (a) is a critical item.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-326 - Nondrinking water

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 326.
(a)
				Nondrinking water shall be used only for nonculinary purposes, such as the
				following:
(1) Air conditioning.
(2) Nonfood equipment cooling.
(3) Fire protection.
(4) Irrigation.
Indiana Administrative Code › Title 410 - INDIANA DEPARTMENT OF HEALTH › Article 7 - FOOD AND DRUGS › Rule 24 - Sanitary Standards for the Operation of Retail Food Establishments › Section 24-327 - Water sampling

Current through July 10, 2024
Authority: IC
				  16-42-5-5
Affected: IC 16-42-5
Sec. 327.
(a) Except
				when used as specified under section 326 of this rule, water from a nonpublic
				water system shall be sampled and tested at least annually and as required by
				state water quality regulations.
(b) For purposes of this section, a violation
				of subsection (a) is a noncritical item.