reglab/statecodes huggingface dataset:
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-65 - Warewashing equipment, cleaning frequency

Current through Vol. 41, No. 20, July 1, 2024
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 OAC
				  310:257-7-52 shall be
				  cleaned:
(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; and
(3) If used, at least every twenty-four (24)
				hours.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-66 - Warewashing machines, manufacturers' operating instructions

Current through Vol. 41, No. 20, July 1, 2024
(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.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-67 - Warewashing sinks, use limitation

Current through Vol. 41, No. 20, July 1, 2024
(a) A
				warewashing sink may not be used for handwashing as specified under OAC
				310:257-3-13.
(b) If a warewashing sink is used to wash
				wiping cloths, wash produce, or thaw food, the sink shall be cleaned as
				specified under OAC
				310:257-7-65
				before and after each time it is used to wash wiping cloths or wash produce or
				thaw food. Sinks used to wash or thaw food shall be sanitized as specified
				under OAC
				310:257-7-93,
				OAC
				310:257-7-94,
				and OAC
				310:257-7-95
				before and after using the sink to wash produce or thaw food.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-68 - Warewashing equipment, cleaning agents

Current through Vol. 41, No. 20, July 1, 2024
When used for warewashing, the wash compartment of a sink,
				  mechanical warewasher, or wash receptacle of alternative manual warewashing
				  equipment as specified in OAC
				  310:257-7-51(c),
				  shall contain a wash solution of soap, detergent, acid cleaner, alkaline
				  cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the
				  cleaning agent manufacturer's label instructions.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-69 - Warewashing equipment, clean solutions

Current through Vol. 41, No. 20, July 1, 2024
The wash, rinse, and sanitize solutions shall be maintained
				  clean.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-70 - Manual warewashing equipment, wash solution temperature

Current through Vol. 41, No. 20, July 1, 2024
The temperature of the wash solution in manual warewashing
				  equipment shall be maintained at not less than 43oC
				  (110oF) or the temperature specified on the cleaning
				  agent manufacturer's label instructions.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-71 - Mechanical warewashing equipment, wash solution temperature

Current through Vol. 41, No. 20, July 1, 2024
(a) The temperature of the wash solution in
				spray type warewashers that use hot water to sanitize may not be less than:
(1) For a stationary rack, single temperature
				machine, 74oC
				(165oF);
(2) For a stationary rack, dual temperature
				machine, 66oC
				(150oF);
(3) For a single tank, conveyor, dual
				temperature machine, 71oC
				(160oF); or
(4) For a multitank, conveyor,
				multitemperature machine, 66oC
				(150oF).
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-72 - Manual warewashing equipment, hot water sanitization temperatures

Current through Vol. 41, No. 20, July 1, 2024
If immersion in hot water is used for sanitizing in a manual
				  operation, the temperature of the water shall be maintained at
				  77oC (171oF) or
				  above.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-73 - Mechanical warewashing equipment, hot water sanitization temperatures

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as specified in (b) of this
				Section, in a mechanical operation, the temperature of the fresh hot water
				sanitizing rinse as it enters the manifold may not be more than
				90oC (194oF), or less
				than:
(1) For a stationary rack, single
				temperature machine, 74oC
				(165oF); or
(2) For all other machines,
				82oC (180oF).
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-74 - Mechanical warewashing equipment, sanitization pressure

Current through Vol. 41, No. 20, July 1, 2024
The flow pressure of the fresh hot water sanitizing rinse in
				  a warewashing machine, as measured in the water line immediately downstream or
				  upstream from the fresh hot water sanitizing rinse control valve, shall be
				  within the range specified on the machine manufacturer's data plate and may not
				  be less than 35 kilopascals (5 pounds per square inch) or more than 200
				  kilopascals (30 pounds per square inch).
Amended at 28 Ok Reg
				  2289, eff 11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-75 - Manual and mechanical warewashing equipment, chemical sanitization - temperature, pH, concentration, and hardness

Current through Vol. 41, No. 20, July 1, 2024
A chemical sanitizer used in a sanitizing solution for a
				  manual or mechanical operation at exposure times specified under OAC
				  310:257-7-95(3)
				  shall meet the criteria specified under OAC
				  310:257-13-7,
				  shall be used in accordance with the EPA registered label use instructions, and
				  shall be used as follows:
(1) A
				chlorine solution shall have a minimum temperature based on the concentration
				and pH of the solution as contained in Table 7 of Appendix A of this
				Chapter
(2) An iodine solution
				shall have a:
(A) Minimum temperature of
				20°C (68°F),
(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 12.5 mg/L and 25 mg/L;
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-76 - Manual warewashing equipment, chemical sanitization using detergent-sanitizers

Current through Vol. 41, No. 20, July 1, 2024
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.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-77 - Warewashing equipment, determining chemical sanitizer concentration

Current through Vol. 41, No. 20, July 1, 2024
Concentration of the sanitizing solution shall be accurately
				  determined by using a test kit or other device.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-78 - Good repair and calibration

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Utensils shall be maintained in a state of repair or condition that complies
				with the requirements specified under Sections OAC
				310:257-7-1
				through OAC
				310:257-7-49
				or shall be discarded.
(b) Food
				temperature measuring device shall be calibrated in accordance with
				manufacturer's specifications as necessary to ensure their accuracy.
(c) Ambient air temperature, water pressure,
				and water temperature measuring devices shall be maintained in good repair and
				be accurate within the intended range of use.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-79 - Single-service and single-use articles, required use

Current through Vol. 41, No. 20, July 1, 2024
A food establishment, without facilities specified under OAC
				  310:257-7-82
				  through
				  310:257-7-95
				  for cleaning and sanitizing kitchenware and tableware shall provide only
				  single-use kitchenware, single-service articles, and single-use articles for
				  use by food employees and single-service articles for use by
				  consumers.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-80 - Single-service and single-use articles, use limitation

Current through Vol. 41, No. 20, July 1, 2024
(a) Single-service and single-use articles
				may not be reused.
(b) The bulk
				milk container dispensing tube shall be cut on the diagonal leaving no more
				than one inch protruding from the chilled dispensing head.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-81 - Shells, use limitation

Current through Vol. 41, No. 20, July 1, 2024
Mollusk and crustacea shells may not be used more than once
				  as serving containers.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-82 - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils

Current through Vol. 41, No. 20, July 1, 2024
(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
				dust, dirt, food residue, and other debris.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-83 - Equipment food-contact surfaces and utensils

Current through Vol. 41, No. 20, July 1, 2024
(a) Equipment food-contact surfaces and
				utensils shall be cleaned and sanitized:
(1)
				Except as specified in (b) of this Section, before each use with a different
				type of raw animal food such as beef, fish, lamb, pork, or poultry;
(2) Each time there is a change from working
				with raw foods to working with ready-to-eat foods;
(3) Between uses with raw fruits and
				vegetables and with Time/Temperature Control for Safety Food;
(4) Before using or storing a food
				temperature measuring device; and
(5) At any time during the operation when
				contamination may have occurred.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-84 - Cooking and baking equipment

Current through Vol. 41, No. 20, July 1, 2024
(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 OAC
				310:257-7-83(d)(6).
(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.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-85 - Nonfood-contact surfaces

Current through Vol. 41, No. 20, July 1, 2024
Nonfood-contact surfaces of equipment shall be cleaned at a
				  frequency necessary to preclude accumulation of soil
				  residues.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-86 - Dry cleaning

Current through Vol. 41, No. 20, July 1, 2024
(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 Time/Temperature
				Control for Safety Food.
(b)
				Cleaning equipment used in dry cleaning food-contact surfaces may not be used
				for any other purpose.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-87 - Precleaning

Current through Vol. 41, No. 20, July 1, 2024
(a) Food debris on equipment and utensils
				shall be scraped over a waste disposal unit or garbage receptacle or shall be
				removed in a warewashing machine with a prewash cycle.
(b) If necessary for effective cleaning,
				utensils and equipment shall be preflushed, presoaked, or scrubbed with
				abrasives.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-88 - Loading of soiled items, warewashing machines

Current through Vol. 41, No. 20, July 1, 2024
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.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-89 - Wet cleaning

Current through Vol. 41, No. 20, July 1, 2024
(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 detergents containing wetting agents and emulsifiers;
				acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads;
				high-pressure sprays; or ultrasonic devices.
(b) The washing procedures selected shall be
				based on the type and purpose of the equipment or utensil, and on the type of
				soil to be removed.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-90 - Washing, procedures for alternative manual warewashing equipment

Current through Vol. 41, No. 20, July 1, 2024
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 OAC
				  310:257-7-51(c)
				  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; and
(3) Equipment and utensils shall be washed as
				specified under OAC
				310:257-7-89(a).
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-91 - Rinsing procedures

Current through Vol. 41, No. 20, July 1, 2024
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 of the following
				  procedures:
(1) Use of a distinct,
				separate water rinse after washing and before sanitizing if using:
(A) A 3-compartment sink as specified in OAC
				310:257-7-51,
(B) Alternative manual warewashing equipment
				equivalent to a 3-compartment sink as specified in OAC
				310:257-7-51(c),
				or
(C) A 3-step washing, rinsing,
				and sanitizing procedure in a warewashing system for CIP
				equipment;
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-92 - Returnables, cleaning for refilling [Revoked]

Current through Vol. 41, No. 20, July 1, 2024
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 26 Ok Reg 1477, eff
				  6-11-09
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-93 - Food-contact surfaces and utensils

Current through Vol. 41, No. 20, July 1, 2024
Equipment food-contact surfaces and utensils shall be
				  sanitized.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-94 - Before use after cleaning

Current through Vol. 41, No. 20, July 1, 2024
Utensils and food-contact surfaces of equipment shall be
				  sanitized before use after cleaning.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-95 - Hot water and chemical

Current through Vol. 41, No. 20, July 1, 2024
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 and
				as specified under OAC
				310:257-7-72;
(2) Hot water mechanical operations by being
				cycled through equipment that is set up as specified under OAC
				310:257-7-66,
				OAC
				310:257-7-73,
				and OAC
				310:257-7-74
				and achieving a utensil surface temperature of 71°C (160°F) 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 OAC
				310:257-7-75.
				Contact times shall be consistent with those on the EPA-registered label use
				instructions by providing:
(A) Except as
				specified under paragraph (3)(B) of this Section, a contact time of at least
				ten (10) seconds for a chlorine solution specified under OAC
				310:257-7-75(1),
(B) A contact time of at least seven (7)
				seconds for a chlorine solution of 50 mg/L that has a pH of ten (10) or less
				and a temperature of at least 38°C (100°F) or a pH of eight (8) or less
				and a temperature of at least 24°C (75°F),
(C) A contact time of at least thirty (30)
				seconds for other chemical sanitizing solutions, or
(D) A contact time used in relationship with
				a combination of temperature, concentration, and pH that, when evaluated for
				efficacy, yields sanitization as defined in OAC
				310:257-1-2.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-96 - Clean linens

Current through Vol. 41, No. 20, July 1, 2024
Clean linens shall be free from food residues and other
				  soiling matter.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-97 - Specifications

Current through Vol. 41, No. 20, July 1, 2024
(a) Linens that do not come in direct contact
				with food shall be laundered between operations if they become wet, sticky, or
				visibly soiled.
(b) Cloth gloves
				used as specified under OAC
				310:257-5-34(d)
				shall be laundered before being used with a different type of raw animal food
				such as beef, lamb, pork, poultry and fish.
(c) Linens that are used as specified under
				OAC
				310:257-5-32
				and cloth napkins shall be laundered between each use.
(d) Wet wiping cloths shall be laundered
				daily.
(e) Dry wiping cloths shall
				be laundered as necessary to prevent contamination of food and clean serving
				utensils.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-98 - Storage of soiled linens

Current through Vol. 41, No. 20, July 1, 2024
Soiled linens shall be kept in clean, nonabsorbent
				  receptacles or clean, washable laundry bags and stored and transported to
				  prevent contamination of food, clean equipment, clean utensils, and
				  single-service and single-use articles.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-99 - Mechanical washing

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as
				specified in (b) of this Section, linens shall be mechanically
				washed.
(b) In food establishments
				in which only wiping cloths are laundered as specified under OAC
				310:257-7-54(b),
				the wiping cloths may be laundered in a mechanical washer, sink designated only
				for laundering wiping cloths, or a warewashing or food preparation sink that is
				cleaned as specified under OAC
				310:257-7-65.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-100 - Use of laundry facilities

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Except as specified in (b) of this Section, laundry facilities on the premises
				of a 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 food
				establishment items.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-101 - Equipment and utensils, Air-drying required

Current through Vol. 41, No. 20, July 1, 2024
After cleaning and sanitizing, equipment and utensils:
(1) Shall be air-dried or used after adequate
				draining as specified in
				40
				CFR 180.940(a), before
				contact with food. Stacking of wet items shall be prohibited; and
(2) Shall not be cloth dried except that
				utensils that have been air-dried may be polished with cloths that are
				maintained clean and dry.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-102 - Wiping cloths, air-drying locations

Current through Vol. 41, No. 20, July 1, 2024
Wiping cloths laundered in a food establishment that does not
				  have a mechanical clothes dryer as specified under OAC
				  310:257-7-54(b)
				  shall be air-dried in a location and in a manner that prevents contamination of
				  food, equipment, utensils, linens, and single-service and single-use articles
				  and the wiping cloths. This Section does not apply if wiping cloths are stored
				  after laundering in a sanitizing solution as specified under OAC
				  310:257-7-75.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-103 - Food-contact surfaces

Current through Vol. 41, No. 20, July 1, 2024
Lubricants, as specified under OAC
				  310:257-13-11
				  shall be applied to food-contact surfaces that require lubrication in a manner
				  that does not contaminate food-contact surfaces.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-104 - Equipment

Current through Vol. 41, No. 20, July 1, 2024
Equipment shall be reassembled so that food-contact surfaces
				  are not contaminated.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-105 - Equipment, utensils, linens, and single-service and single-use articles

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as specified in (d) of this
				Section, cleaned equipment and utensils, laundered linens, and single-service
				and single-use articles shall be stored:
(1)
				In a clean, dry location;
(2) Where
				they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the
				floor.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-106 - Prohibitions

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as specified in (b) of this
				Section, cleaned and sanitized equipment, utensils, laundered linens, and
				single-service and single-use articles may not be stored:
(1) In locker rooms;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded
				to intercept potential drips;
(6)
				Under leaking water lines including leaking automatic fire sprinkler heads or
				under lines on which water has condensed;
(7) Under open stairwells; or
(8) Under other sources of
				contamination.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-107 - Kitchenware and tableware

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Single-service and single-use articles and cleaned and sanitized utensils shall
				be handled, displayed, and dispensed so that contamination of food- and
				lip-contact surfaces is prevented.
(b) Knives, forks, and spoons that are not
				prewrapped shall be presented so that only the handles are touched by employees
				and by consumers if consumer self-service is provided.
(c) Except as specified under (b) of this
				Section, single-service articles that are intended for food-or lip-contact
				shall be furnished for consumer self-service with the original individual
				wrapper intact or from an approved dispenser.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-108 - Soiled and clean tableware

Current through Vol. 41, No. 20, July 1, 2024
Soiled tableware shall be removed from consumer eating and
				  drinking areas and handled so that clean tableware is not
				  contaminated.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-109 - Preset tableware

Current through Vol. 41, No. 20, July 1, 2024
If tableware is preset:
(1) Except as specified in paragraph two (2)
				of this Section, tableware that is preset shall be protected from contamination
				by being wrapped, covered, or inverted;
(2) Preset tableware may be exposed if:
(A) Unused settings are removed when the
				consumer is seated; or
(B) Settings
				not removed when a consumer is seated are cleaned and sanitized before any
				further use.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-110 - Rinsing equipment and utensils after cleaning and sanitizing

Current through Vol. 41, No. 20, July 1, 2024
After being cleaned and sanitized, equipment and utensils
				  shall not be rinsed before air drying or use unless:
(1) The rinse is applied directly from a
				potable water supply by a warewashing machine that is maintained and operated
				as specified under OAC
				310:257-7-26
				through
				310:257-7-48
				and as specified under OAC
				310:257-7-62
				through
				310:257-7-77;
				and
(2) The rinse is applied only
				after the equipment and utensils have been sanitized by the applications of hot
				water or by the applications of a chemical sanitizer solution whose EPA -
				Registered label use instructions call for rinsing off the sanitizer after it
				is applied in a commercial warewashing machine.
Added at 28 Ok Reg 2289,
				  eff 11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-1 - Approved System

Current through Vol. 41, No. 20, July 1, 2024
A license holder shall obtain potable water from:
(1) A public water system; or
(2) A nonpublic water systemthat is
				constructed, maintained, and operated according to law.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-2 - System flushing and disinfection

Current through Vol. 41, No. 20, July 1, 2024
A drinking water system shall be flushed and disinfected
				  before being placed in service after construction, repair, or modification and
				  after an emergency situation, such as a flood, that may introduce contaminants
				  to the system.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-4

Current through Vol. 41, No. 20, July 1, 2024
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-5 - Nondrinking water

Current through Vol. 41, No. 20, July 1, 2024
(a) A nondrinking
				water supply shall be used only if its use is approved.
(b) Nondrinking water shall be used only for
				nonculinary purposes such as air conditioning, nonfood equipment cooling, and
				fire protection.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-6 - Sampling

Current through Vol. 41, No. 20, July 1, 2024
Except when used as specified under OAC
				  310:257-9-5,
				  water from a non-public water system shall be sampled and tested at least
				  annually and as required by OAC 252:624 Minor Public Water Supply
				  Systems.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-7 - Sample report

Current through Vol. 41, No. 20, July 1, 2024
The most recent sample report for the non-public water system
				  shall be retained on file in the food establishment.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-8 - Quantity and availability, capacity

Current through Vol. 41, No. 20, July 1, 2024
(a) The water source and system shall be of
				sufficient capacity to meet the peak water demands of the food establishment.
				Mobile and seasonal food establishments shall have a minimum water capacity of
				at least ten (10) gallons. Pushcarts shall have a minimum water capacity of at
				least five (5) gallons.
(b) Hot
				water generation and distribution systems shall be sufficient to meet the peak
				hot water demands throughout the food establishment.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-9 - Pressure

Current through Vol. 41, No. 20, July 1, 2024
(a) Water under pressure shall be provided to
				all fixtures, equipment, and nonfood equipment that are required to use water
				except that water supplied as specified under OAC
				310:257-9-11(1) and
				(2) to a temporary food establishment or in
				response to a temporary interruption of a water supply need not be under
				pressure.
(b) Mobile and seasonal
				food establishments shall have a water system under pressure that produces a
				flow of at least two (2) gallons per minute.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-10 - Distribution, delivery, and retention, system

Current through Vol. 41, No. 20, July 1, 2024
Water shall be received from the source through the use
				  of:
(1) An approved public water main;
				or
(2) One or more of the following
				that shall be constructed, maintained, and operated according to law:
(A) Non-public water main, water pumps,
				pipes, hoses, connections, and other appurtenances,
(B) Water transport vehicles, and
(C) Water containers.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-11 - Alternative water supply

Current through Vol. 41, No. 20, July 1, 2024
Water meeting the requirements specified under OAC
				  310:257-9-1
				  through OAC
				  310:257-9-9 shall be
				  made available for a temporary food establishment without a permanent water
				  supply, and for a food establishment or mobile food establishment with a
				  temporary interruption of its water supply through:
(1) A supply of containers of commercially
				bottled drinking water;
(2) One or
				more closed portable water containers;
(3) An enclosed vehicular water
				tank;
(4) An on-premises water
				storage tank; or
(5) Piping,
				tubing, or hoses connected to an adjacent approved source.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-12 - Materials, approved

Current through Vol. 41, No. 20, July 1, 2024
(a) A plumbing
				system and hoses conveying water shall be constructed and repaired with
				approved materials according to law.
(b) A water filter shall be made of safe
				materials.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-13 - Approved system and cleanable fixtures

Current through Vol. 41, No. 20, July 1, 2024
(a) A plumbing system shall be designed,
				constructed, and installed according to law.
(b) A plumbing fixture such as a handwashing
				facility, toilet, or urinal shall be easily cleanable.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-14 - Handwashing facility, installation

Current through Vol. 41, No. 20, July 1, 2024
(a) A
				handwashing lavatory shall be equipped to provide water at a temperature of at
				least 38°C (100°F) through a mixing valve or combination
				faucet.
(b) A steam mixing valve
				shall not be used at a handwashing lavatory.
(c) A self-closing, slow-closing, or metering
				faucet shall provide a flow of water for at least fifteen (15) seconds without
				the need to reactivate the faucet.
(d) An automatic handwashing facility shall
				be installed in accordance with manufacturer's instructions.
(e) Where faucets are supplied with tempered
				water, the maximum water temperature shall be no greater than
				120°F.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-15 - Backflow prevention, air gap

Current through Vol. 41, No. 20, July 1, 2024
An air gap between the water supply inlet and the flood level
				  rim of the plumbing fixture, equipment, or nonfood equipment shall be at least
				  twice the diameter of the water supply inlet and shall not be less than 25 mm
				  (1 inch).
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-16 - Backflow prevention device, design standard

Current through Vol. 41, No. 20, July 1, 2024
A backflow or backsiphonage prevention device installed on a
				  water supply system shall meet American Society of Sanitary Engineering
				  (A.S.S.E.) standards for construction, installation, maintenance, inspection,
				  and testing for that specific application and type of device.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-17 - Conditioning device, design

Current through Vol. 41, No. 20, July 1, 2024
A water filter, screen, and other water conditioning device
				  installed on water lines shall be designed to facilitate disassembly for
				  periodic servicing and cleaning. A water filter element shall be of the
				  replaceable type.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-18 - Numbers and capacities, handwashing facilities

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as specified in paragraphs (b) and
				(c) of this Section, at least one (1) handwashing lavatory, a number of
				handwashing lavatories necessary for their convenient use by employees in areas
				specified under OAC
				310:257-9-23,
				and not fewer than the number of handwashing lavatories required by law shall
				be provided. A sink system shall be made of equipment and materials intended
				for the use of hand washing. The sink system shall be installed so that hand
				washing cannot contaminate clean utensils.
(b) If approved and capable of removing the
				types of soils encountered in the food operations involved, automatic
				handwashing facilities may be substituted for handwashing lavatories in a food
				establishment that has at least one (1) handwashing lavatory.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 26 Ok Reg 1477, eff 6-11-09; Amended at 28 Ok Reg 2289,
				  eff 11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-19 - Toilets and urinals

Current through Vol. 41, No. 20, July 1, 2024
At least one (1) toilet and not fewer than the toilets
				  required by law shall be provided. If authorized by law and urinals are
				  substituted for toilets, the substitution shall be done as specified in law.
				  Chemical portable toilets, if approved, may be substituted for this requirement
				  for temporary, seasonal, and mobile food establishments.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-20 - Service sink

Current through Vol. 41, No. 20, July 1, 2024
(a) At least one(1)
				service sink or one(1) curbed cleaning facility equipped with a floor drain
				shall be provided and conveniently located for the cleaning of mops or similar
				wet floor cleaning tools and for the disposal of mop water and similar liquid
				waste.
(b) If alternate floor
				cleaning methods are approved, and waste mop water is not generated, the
				service sink specified under (a) of this Section is not required.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-21 - Backflow prevention device, when required

Current through Vol. 41, No. 20, July 1, 2024
A plumbing system shall be installed to preclude backflow of
				  a solid, liquid, or gas contaminant into the water supply system at each point
				  of use at the food establishment, including on a hose bibb if a hose is
				  attached or on a hose bibb if a hose is not attached and backflow prevention is
				  required by law, by:
(1) Providing an
				air gap as specified under OAC
				310:257-9-15;
				or
(2) Installing an approved
				backflow prevention device as specified under OAC
				310:257-9-16.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-22 - Backflow prevention device, carbonator

Current through Vol. 41, No. 20, July 1, 2024
(a) If not provided with an air gap as
				specified under OAC
				310:257-9-15,
				a dual check valve with an intermediate vent preceded by a screen of not less
				than 100 mesh to 25.4mm (100 mesh to 1 inch) shall be installed upstream from a
				carbonating device and downstream from any copper in the water supply
				line.
(b) A dual check valve
				attached to the carbonator need not be of the vented type if an air gap or
				vented backflow prevention device has been otherwise provided as specified
				under (a) of this Section.
Added at 23 Ok Reg 2358,
				  eff 6-25-06; Amended at 28 Ok Reg 2289, eff
				  11-1-11
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-23 - Location and placement, handwashing facilities

Current through Vol. 41, No. 20, July 1, 2024
A handwashing facility shall be located:
(1) To allow convenient use by employees in
				food preparation, food dispensing, and warewashing areas; and;
(2) In, or immediately adjacent to, toilet
				rooms.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-24 - Backflow prevention device, location

Current through Vol. 41, No. 20, July 1, 2024
A backflow prevention device shall be located so that it may
				  be serviced and maintained.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-25 - Conditioning device, location

Current through Vol. 41, No. 20, July 1, 2024
A water filter, screen, and other water conditioning device
				  installed on water lines shall be located to facilitate disassembly for
				  periodic servicing and cleaning.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-26 - Using a handwashing facility.

Current through Vol. 41, No. 20, July 1, 2024
(a) A
				handwashing facility shall be maintained so that it is accessible at all times
				for employee use.
(b) A handwashing
				facility shall not be used for purposes other than handwashing.
(c) An automatic handwashing facility shall
				be used in accordance with manufacturer's instructions.
Added at 23 Ok Reg 2358,
				  eff 6-25-06
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 9 - Water, Plumbing and Waste › Section 310:257-9-27 - Prohibiting a cross connection

Current through Vol. 41, No. 20, July 1, 2024
(a) A
				person shall not create a cross connection by connecting a pipe or conduit
				between the drinking water system and a nondrinking water system or a water
				system of unknown quality.
(b) The
				piping of a nondrinking water system shall be durably identified so that it is
				readily distinguishable from piping that carries drinking water.
Added at 23 Ok Reg 2358,
				  eff 6-25-06