reglab/statecodes huggingface dataset:
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.5 - Ice

Current through Register Vol. 46, No. 28, July 10, 2024
Ice that is consumed or that touches food is to be made
					 from potable water from approved sources in a manner that protects it from
					 contamination. Such ice is to be obtained only in chipped, crushed, or cubed
					 form and in single-use safe plastic or wet-strength paper bags filled and
					 sealed at the point of manufacture. The ice is to be held in these bags until
					 it is dispensed in a way that protects it from contamination.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.6 - Equipment

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Equipment is to
				  be constructed, located, and installed in a way that prevents food
				  contamination and facilitates cleaning the establishment.
(b) Food-contact surfaces are to be smooth
				  and free from cracks or pits and are to be easily cleanable. All food-contact
				  surfaces are to be kept clean and sanitized immediately prior to and during use
				  as needed to prevent food contamination.
(c) Non-food-contact surfaces are to be kept
				  free of built-up soil, grease, food encrustations or similar
				  deposits.
(d) Single-service
				  articles are to be furnished consumers at all temporary food service
				  establishments which do not have effective facilities for cleaning and
				  sanitizing tableware.
(e) When food
				  operations are conducted in other than daylight hours, artificial light is to
				  be installed to at least 20 footcandles of light at all food-contact and food
				  preparation surfaces. Artificial lighting fixtures located over or by food
				  preparation and food service facilities are to be protected to prevent broken
				  glass from falling into food or onto food-contact surfaces.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.7 - Definition of sanitization

Current through Register Vol. 46, No. 28, July 10, 2024
Sanitization means effective bactericidal treatment by heat
					 or chemical means, acceptable to the permit-issuing official, which destroys
					 pathogens on surfaces treated.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.8 - Handwashing facilities

Current through Register Vol. 46, No. 28, July 10, 2024
Handwashing facilities are to be provided at each
					 establishment. This facility is to be at least potable warm water, soap and
					 individual paper towels.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.9 - Water

Current through Register Vol. 46, No. 28, July 10, 2024
Enough potable water from an approved source is to be
					 available in the establishment for food preparation, cleaning and sanitizing
					 utensils and equipment, and handwashing. If not otherwise readily available, a
					 heating facility capable of producing enough hot water for these purposes shall
					 be provided in the establishment.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.10 - Wet storage

Current through Register Vol. 46, No. 28, July 10, 2024
Packaged food is not to be stored in contact with water or
					 undrained ice. Wrapped sandwiches are not to be stored in direct contact with
					 ice.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.11 - Waste

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All sewage,
				  including liquid waste, is to be disposed of in a sanitary sewer, an approved
				  subsurface disposal system, or in a holding tank.
(b) Temporary food service establishments and
				  the immediate vicinity of the operation are to be kept clean and free from
				  litter. Trash and rubbish containers with plastic bag liners are to be provided
				  for garbage and refuse disposal.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.12 - Toilet facilities

Current through Register Vol. 46, No. 28, July 10, 2024
Toilet facilities serving temporary food service
					 establishments are to include warm running water, soap and individual paper
					 towels for handwashing by employees.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.13 - Floors

Current through Register Vol. 46, No. 28, July 10, 2024
Floors in food preparation areas are to be constructed of
					 concrete, asphalt, tight wood or other similar cleanable material kept in good
					 repair. Dirt or gravel, when graded to drain, may be used as subflooring, when
					 covered with clean removable platforms or duckboards, or covered with wood
					 chips, shavings, or other suitable materials effectively treated to control
					 dust.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.14 - Walls and ceilings of food preparation areas

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Ceilings are to be made of wood, canvas,
				  or other materials that protect the interior of the establishment from the
				  weather. Walls and ceilings of food preparation areas are to be constructed in
				  a way that prevents the entrance of insects. Screening material used for walls,
				  doors or windows is to be at least 16 mesh to the inch. Doors to food
				  preparation areas are to be solid or screened and are to be
				  self-closing.
(b) Counter-service
				  openings shall be provided with tight-fitting solid or screened doors or
				  windows or shall be provided with fans installed and operated to restrict the
				  entrance of flying insects. Counter-service openings are to be kept closed
				  except when in actual use.
(c)
				  Where other effective methods of fly control, acceptable to the permit-issuing
				  official are employed, or at a time of the year when there is no insect
				  problem, the screening requirements of subdivisions (a) and (b) of this section
				  will not apply.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.15 - Transportation

Current through Register Vol. 46, No. 28, July 10, 2024
During transportation, food is to be protected from
					 contamination, including maintenance of hot or cold temperature
					 requirements.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.16 - Personnel

Current through Register Vol. 46, No. 28, July 10, 2024
All persons handling food are to be free from infectious
					 disease which can be transmitted by foods, and are not to have a boil, infected
					 cut or sore, or respiratory disease. They are to wear clean clothing, not smoke
					 or use tobacco while handling food or in food preparation areas, and use hair
					 restraints to minimize hair contact with hands, food and food-contact surfaces.
					 All personnel handling food are to wash their hands with soap and water after
					 using the toilet, smoking, eating, or when soiled. Living and sleeping quarters
					 are to be separate from food operation areas.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.18 - Waiver

Current through Register Vol. 46, No. 28, July 10, 2024
The permit-issuing official may waive any requirements
					 under sections
					 14-2.13 and
					 14-2.14 
					 of this Subpart when, in his opinion, it does not endanger the public
					 health.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.19 - Reporting of foodborne disease

Current through Register Vol. 46, No. 28, July 10, 2024
Any food service operator having actual or constructive
					 knowledge of the occurrence of illness allegedly due to the consumption of food
					 served at the establishment, shall report the same within 24 hours by
					 telephone, telegram or in person to the permit-issuing
					 official.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.20 - Separability

Current through Register Vol. 46, No. 28, July 10, 2024
If any provision of this Subpart is held invalid, such
					 invalidity shall not affect other provisions which shall be given effect
					 without the invalid provisions.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Application and Purpose › Section 14-4.1 - Application of subpart

Current through Register Vol. 46, No. 28, July 10, 2024
This Subpart is applicable to mobile food service
						establishments and pushcarts notwithstanding any other Subpart of this
						Part.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Application and Purpose › Section 14-4.10 - Purpose

Current through Register Vol. 46, No. 28, July 10, 2024
The purpose of this code is to protect the public health.
						Owners and operators of mobile food service establishments and pushcarts are to
						operate in such a way as to avoid health hazards by limiting operations and the
						kinds of food to those which can be safely prepared, stored and served with the
						equipment available.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Public Health Hazards › Section 14-4.20 - Definition of imminent health hazard

Current through Register Vol. 46, No. 28, July 10, 2024
(a) An imminent health hazard is any
					 violation, combination of violations, condition, or combination of conditions
					 making it probable that the food or drink served to the public by the
					 establishment or its continued operation can injure the health of the consumer
					 or the public.
(b) Any of the
					 following violations are imminent health hazards against the public interest
					 which require the permit-issuing official or his designated representative to
					 order the establishment closed and all service of food stopped immediately if
					 not corrected at the time of the inspection while the permit-issuing official
					 or representative of the permit-issuing official is present:
(1) food is present from an unapproved or
					 unknown source or which is or may be adulterated, contaminated, or otherwise
					 unfit for human consumption;
(2)
					 potentially hazardous food is held for a period of time longer than that
					 necessary for preparation or service at a temperature greater than 45° F (7.2°
					 C) or less than 140° F (60° C);
(3)
					 potentially hazardous food which has been served to another consumer or which
					 has been exposed to other contamination is served again;
(4) toxic items are improperly stored or
					 used;
(5) persons with disease or
					 infection which can be transmitted by food or drink are engaged in preparing,
					 handling, serving or otherwise contaminating food at the food service
					 operation;
(6) the potable water is
					 not in conformance with the requirements of Part 5 of this Title, and it
					 reasonably appears to the permit-issuing official or his designated
					 representatve that it can result in an imminent health hazard;
(7) any cross-connection or other fault in
					 the potable water system may permit contamination of the potable water supply,
					 and it reasonably appears to the permit-issuing official or his designated
					 representative that it can result in an imminent health hazard; or
(8) sewage or liquid waste is not disposed of
					 in a sanitary manner acceptable to the permit-issuing official.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Mobile Food Service Establishments › Section 14-4.30 - Definition of mobile food service establishment and pushcart

Current through Register Vol. 46, No. 28, July 10, 2024
(a) A mobile food
					 service establishment is a self-contained food service operation, located in a
					 vehicle or a movable stand, self-or otherwise propelled, used to store,
					 prepare, display or serve food intended for individual portion
					 service.
(b) A pushcart is a cart
					 or barrow, manually propelled, used to vend food intended for individual
					 portion service.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Mobile Food Service Establishments › Section 14-4.31 - Definition of food processing establishment and commissary

Current through Register Vol. 46, No. 28, July 10, 2024
(a) A food processing establishment is a
					 commercial establishment operated under license or permit of an appropriate
					 regulatory authority where food is manufactured or packaged for human
					 consumption at another establishment or place.
(b) A mobile food service establishment
					 commissary is an establishment operated under license or permit of an
					 appropriate regulatory authority where food is manufactured, stored, prepared,
					 portioned or packaged, or any combination of these, where such food is intended
					 for consumption at another establishment or place. It is also the place which
					 is used as the base of operations for one or more mobile food service
					 establishments or pushcarts, where such unit or units are serviced, cleaned,
					 supplied, maintained, and where the equipment, utensils and facilities are
					 serviced, cleaned and sanitized.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Mobile Food Service Establishments › Section 14-4.32 - Definition of person

Current through Register Vol. 46, No. 28, July 10, 2024
A person, as used by this Subpart, is an individual,
						firm, estate, partnership, company, corporation, trustee, association, or any
						public or private entity.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Mobile Food Service Establishments › Section 14-4.33 - Definition of law

Current through Register Vol. 46, No. 28, July 10, 2024
Law means and includes Federal, State and local statutes,
						ordinances and regulations.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Mobile Food Service Establishments › Section 14-4.34 - Definition of frozen desserts

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Frozen desserts are ice cream, frozen custard, French ice cream, French custard
					 ice cream, artificially sweetened ice cream, ice milk, artificially sweetened
					 ice milk, fruit sherbet, non-fruit sherbet, water ices, non-fruit water ices,
					 confection frozen without stirring, dairy confection frozen without stirring,
					 manufactured dessert mix, frozen confection, melloream frozen dessert,
					 parevine, frozen yogurt, freezer made shakes, freezer made milk shakes, dietary
					 frozen dessert, whipped cream confection and bisque tortoni, as all such
					 products are commonly known, together with any mix used in making such frozen
					 desserts and any products which are similar in appearance, odor or taste to
					 such products, or are prepared or frozen as frozen desserts are customarily
					 prepared and frozen, whether made with dairy products or non-dairy products.
					 Any operation producing chips or flakes of ice made from water with or without
					 additives, served to the consumer with or without flavorings added by the
					 operator or consumer, is included as a retail frozen dessert within this
					 definition. This operation is commonly known as a slush operation.
(b) Retail frozen desserts are to be
					 manufactured from ingredients and are to be identified in conformance with the
					 applicable requirements of Part 39 of the rules and regulations of the State
					 Department of Agriculture and Markets (1 NYCRR Part 39).
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Food Supplies › Section 14-4.40 - Definition of food; contamination; potentially hazardous food

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Food is any
					 edible substance, ice, beverage or ingredient used or intended for use or for
					 sale in whole or in part for human consumption.
(b) Contamination means exposing food to
					 filth, toxic substances, manual contact during service or preparation if such
					 food will not be subsequently cooked prior to service, rodent or insect contact
					 or infestation, or any condition which permits introduction of pathogenic
					 microorganisms or foreign matter. Potentially hazardous foods held at
					 temperatures between 45° F (7.2° C) and 140° F (60° C) for a period of time
					 exceeding that reasonably required for preparation are considered to be
					 contaminated. Intact shell egg temperatures shall be considered acceptable if
					 ambient storage temperature is 45° F (7.2° C) or less. Contaminated food is
					 considered adulterated.
(c)
					 Potentially hazardous food is any food that consists in whole or in part of
					 milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacea,
					 cooked potato, cooked rice or other ingredients, including synthetic
					 ingredients, in a form capable of supporting:
(1) rapid and progressive growth of
					 infectious or toxigenic microorganisms; or
(2) the slower growth of C. botulinum.
The term does not include foods with a water activity
						(Aw) value of 0.85 or less, or a hydrogen ion concentration (pH) level of 4.6
						or below.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Food Supplies › Section 14-4.41 - Food; food sources; food limited

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Food is to be free from adulteration,
					 spoilage, filth or other contamination, and suitable for human
					 consumption.
(b) Food is to be
					 obtained from sources that comply with all laws relating to food and food
					 labeling. The use of food prepared in any place that is not operated under
					 jurisdiction of an appropriate regulatory agency and having a current permit or
					 license, if required, to operate from that agency is prohibited. Only clean,
					 whole eggs, with shell intact and free from cracks or checks, or pasteurized
					 liquid, frozen or dry eggs or pasteurized dry egg products are to be used. All
					 containers in which shell eggs are received must identify the source.
(c) Pushcarts may serve only food which
					 requires limited preparation, such as frankfurters requiring only seasoning and
					 cooking. The preparation or service of other potentially hazardous foods,
					 including pastries filled with cream or synthetic cream, custards and similar
					 products, and salads or sandwiches containing meat, poultry, eggs or fish, is
					 prohibited. Mobile food establishments may serve foods prepared under
					 conditions that protect it from contamination or adulteration, transported and
					 stored at a temperature of 45° F (7.2° C) or below, or at a temperature of 140°
					 F (60° C) or above, in facilities that maintain these temperatures, and served
					 without contamination to the consumer. The permit-issuing official or his
					 designated representative may require that food be served directly in the
					 unopened container in which it was packaged, unless the equipment and
					 operations of the mobile food service establishment are designed, constructed
					 and operated to protect food from contamination. The foods served are limited
					 to those listed in the permit.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Food Supplies › Section 14-4.42 - Ice

Current through Register Vol. 46, No. 28, July 10, 2024
Ice that is consumed or that touches food is to be made
						from potable water, from sources in compliance with Part 5 of this Title, in a
						manner that protects it from contamination. Such ice is to be obtained only in
						chipped, crushed or cubed form and in single-use safe plastic or wet-strength
						paper bags filled and sealed at the point of manufacture. The ice is to be held
						in these bags until it is dispensed in a way that protects it from
						contamination.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Food Protection › Section 14-4.50 - Food protection; potentially hazardous food, temperature and refrigeration requirements

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Food
					 is to be protected from contamination during storage, preparation, display,
					 service and transportation. The temperature of potentially hazardous food is to
					 be 45° F (7.2° C) or below, or 140° F (60° C) or above, at all times except
					 during necessary times of preparation. Intact shell egg temperatures shall be
					 considered acceptable if ambient storage temperature is 45° F (7.2° C) or
					 less.
(b) Packaged food is not to
					 be stored in contact with water or undrained ice. Ice intended for human
					 consumption is not to be used as a medium for cooling stored food, food
					 containers or food utensils.
(c)
					 Food which is not readily identifiable is to be stored in properly labeled
					 original product containers or in containers labeled to identify the food by
					 common name.
(d) Shell eggs or
					 foods containing shell eggs are to be heated to 145° F (62.8° C) or greater
					 unless an individual consumer requests preparation of a shell egg or food
					 containing shell eggs in a style such as raw, poached or fried which must be
					 prepared at a temperature less than 145° F in order to comply with the
					 request.
(e) Every part of ground
					 meat or foods containing ground meat are to be heated to 158° F (69.4° C)
					 unless a consumer requests preparation of a single order of ground meat or food
					 containing ground meat which must be prepared at a temperature less than 158° F
					 in order to comply with the request.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Food Protection › Section 14-4.51 - Refrigerated storage

Current through Register Vol. 46, No. 28, July 10, 2024
Enough conveniently located refrigeration facilities or
						effectively insulated facilities are to be provided and used to maintain
						potentially hazardous food at required temperatures during storage. Each
						facility storing potentially hazardous food is to have a numerically scaled
						indicating thermometer, accurate to plus or minus 2° F (1.1° C), which measures
						air temperature in the warmest part of the unit.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Food Protection › Section 14-4.52 - Hot storage

Current through Register Vol. 46, No. 28, July 10, 2024
Enough conveniently located hot food storage facilities
						are to be provided and used to maintain potentially hazardous food at the
						required temperature during storage. Each potentially hazardous food storage
						facility is to have a numerically scaled indicating thermometer, accurate to
						plus or minus 2° F (1.1° C), available and used to measure the temperature of
						food stored in the facility or installed to measure the air temperature in the
						coldest part of the facility.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Transportation › Section 14-4.60 - Transportation

Current through Register Vol. 46, No. 28, July 10, 2024
During transportation, food utensils, equipment and
						tableware are to be protected from contamination, including maintenance of hot
						or cold temperature requirements. Original individual packages do not need to
						be over-wrapped or covered if the original package has not been torn or
						broken.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Toxic Materials › Section 14-4.70 - Poisonous and toxic materials; restrictions; storage

Current through Register Vol. 46, No. 28, July 10, 2024
(a) In pushcarts, poisonous and toxic
					 materials are restricted to hand and utensil cleaners and utensil
					 sanitizers.
(b) In mobile food
					 service establishments, poisonous and toxic materials are restricted to hand,
					 utensil and equipment cleaners, and utensil and equipment sanitizers. Vehicle
					 maintenance materials must not be stored in parts of the vehicle where food is
					 stored, prepared or served.
(c)
					 Poisonous and toxic materials are to be stored in areas designated for such use
					 separate from food storage.
(d)
					 Bactericides, cleaning compounds and sanitizers used on food-contact surfaces
					 are not to leave toxic residues on such surfaces.
(e) First-aid supplies and personal
					 medications are to be restricted to designated locations.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Personnel › Section 14-4.80 - Personnel

Current through Register Vol. 46, No. 28, July 10, 2024
All persons handling food are to be free from infectious
						disease which can be transmitted by foods and are not to have a boil, infected
						cut or sore, or respiratory disease. They are to wear clean clothing, not to
						smoke or use tobacco while handling food or in food preparation areas, and to
						use hair restraints that minimize hair contact with hands, food and
						food-contact surfaces. All personnel handling food are to wash their hands with
						soap and water after using the toilet, smoking, eating, or when
						soiled.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Personnel › Section 14-4.81 - Personnel training

Current through Register Vol. 46, No. 28, July 10, 2024
The permit-issuing official may establish and conduct or
						designate training programs and require that owners and/or operators of mobile
						food service establishments or pushcarts attend them.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Food Preparation and Service › Section 14-4.90 - Food preparation and service

Current through Register Vol. 46, No. 28, July 10, 2024
Food is to be prepared and served with no bare hand
						contact unless the food will be subsequently heated to 140° F (60° C) or
						greater for foods that were not previously heated or to 165° F (73.9° C) or
						greater for foods that are being heated for a second or subsequent time.
						Convenient and suitable utensils and/or sanitary gloves are to be provided and
						used to prepare or serve food to eliminate bare hand contact and prevent
						contamination. Waxed paper, napkins or equivalent barrier to prevent hand
						contact may be used to serve food.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Food Preparation and Service › Section 14-4.91 - Product thermometers

Current through Register Vol. 46, No. 28, July 10, 2024
Metal stem-type numerically scaled indicating
						thermometers accurate to plus or minus 2° F (1.1° C) are to be provided and
						used to determine that proper internal cooking, holding or refrigeration
						temperatures of all potentially hazardous foods are obtained and
						maintained.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Food Preparation and Service › Section 14-4.92 - Thawing of potentially hazardous foods

Current through Register Vol. 46, No. 28, July 10, 2024
Potentially hazardous foods are to be thawed:
(a) in refrigerated facilities at a
					 temperature not to exceed 45° F (7.2° C);
(b) in a microwave oven when the food will be
					 immediately transferred to conventional cooking facilities as part of a
					 continuous cooking process, or when the entire uninterrupted cooking process
					 takes place in a microwave oven; or
(c) as part of the conventional cooking
					 process. Whole frozen poultry or poultry breasts, other than a single portion,
					 must be completely thawed prior to conventional cooking, except for a single
					 portion intended for service to an individual consumer.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Food Preparation and Service › Section 14-4.93 - Service of milk and milk products, dairy or nondairy creaming and whitening agents, condiments and ice; dispensing utensil use and storage

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Milk and milk
					 products served to the consumer are to be in an unopened commercially filled
					 package.
(b) Dairy and nondairy
					 creaming or whitening agents are to be provided in an individual service
					 container.
(c) Condiments,
					 seasoning and dressings are to be provided in individual packages, from
					 protected dispensers or containers or in the original container or pour-type
					 dispenser. Sugar for consumer use is to be provided in individual packages or
					 pour dispensers.
(d) Ice for
					 consumer use is to be dispensed by using scoops, tongs or other ice-dispensing
					 utensils or through automatic self-service dispensing equipment. Ice-dispensing
					 utensils are to be stored on a clean surface or in the ice with the dispensing
					 utensil handle extended out of the ice.
(e) Suitable dispensing utensils are to be
					 used by employees. Between uses, the utensils are to be:
(1) stored in the food with the dispensing
					 utensil handle extended out of the food; or
(2) stored clean and dry.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Food Preparation and Service › Section 14-4.94 - Display and service of food

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Food placed on display is to be protected against contamination. The quantity
					 of food displayed is to be limited to immediate needs.
(b) All artificial lighting fixtures located
					 over, by or within food storage, preparation, service or display facilities and
					 facilities where utensils and equipment are cleaned and stored are to be
					 protected to prevent broken glass from falling into food or onto food-contact
					 surfaces.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Food Preparation and Service › Section 14-4.95 - Commissaries

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All mobile food
					 service establishments and pushcarts are to be serviced only at a commissary
					 operated under a valid permit issued under Subpart 14-1 of this Part or
					 operated under license or permit of an appropriate regulatory authority at a
					 frequency necessary to maintain the sanitary conditions of the mobile unit or
					 pushcart, and in any event at least daily for pushcarts and every 72 hours for
					 mobile food service establishments.
(b) All food served by mobile food service
					 establishments and pushcarts is to be obtained from its commissary or other
					 source meeting the requirements of section 141.31 of this Part.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Food Preparation and Service › Section 14-4.96 - Use of Liquid Nitrogen and Dry Ice

Current through Register Vol. 46, No. 28, July 10, 2024
For the purposes of this section, liquid Nitrogen shall
						mean Nitrogen in its cryogenic liquid form, which comes in direct contact with
						food or is used as a food additive. Dry Ice shall mean Carbon Dioxide in its
						solid form, which comes in direct contact with food or is used as a food
						additive.
(a) Only food-grade liquid
					 Nitrogen or Dry Ice may be added to food.
(b) Liquid Nitrogen, used in the preparation
					 of food, shall be evaporated completely or the operator shall ensure that all
					 residual liquid Nitrogen is drained prior to service.
(c) Dry Ice, used in the preparation of food,
					 shall be sublimated completely prior to service or the operator shall ensure no
					 residual Dry Ice is served to the patrons.
(d) Liquid Nitrogen or Dry Ice shall not be
					 added to any food before service, such that a "fog" or "smoke" effect remains
					 at time of service or is created during eating.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Equipment and Utensils › Section 14-4.100 - Construction

Current through Register Vol. 46, No. 28, July 10, 2024
Equipment and utensils are to be constructed of safe
						materials which will not contaminate or otherwise affect food. Such materials
						are to be resistant to denting, buckling, pitting, chipping, distortion,
						cracking and crazing, and are to be smooth, easily cleanable and free from
						breaks, open seams, cracks, chips, pits and similar imperfections. Equipment
						and utensils are to be free from difficult-to-clean internal corners and
						crevices. Food-contact surfaces are to be readily accessible for
						cleaning.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Equipment and Utensils › Section 14-4.101 - Equipment and utensils; materials permitted and prohibited

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Materials, including food-grade plastics
					 used in the construction and repair of equipment and utensils, are to be
					 nontoxic, not affected by foods, cleaning compounds, or such other substances
					 which may be found in the use environment, nonabsorbent and durable under
					 normal use. They are not to impart odor, color or taste nor to contribute to
					 the contami nation of food, and are to maintain their original properties under
					 repeated use. Painted food-contact surfaces are prohibited.
(b) Hard maple or other equivalent
					 nonabsorbent material meeting the above criteria may be used for cutting boards
					 and work surfaces, and are to be maintained in a smooth, clean
					 condition.
(c) Tubing conveying
					 beverages or beverage ingredients is to be fabricated from safe materials. All
					 lines conducting carbon dioxide gas are to be stainless steel, food-grade
					 plastic or other material that will not produce toxic substances when exposed
					 to carbon dioxide or carbonated water.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Equipment and Utensils › Section 14-4.102 - Equipment acceptable

Current through Register Vol. 46, No. 28, July 10, 2024
Equipment installed in mobile food service establishments
						is acceptable in that establishment provided that it is in good repair,
						maintained in a sanitary condition, the food-contact surfaces are nontoxic and
						it performs its intended function in a satisfactory manner without
						contaminating food by normal use.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Equipment and Utensils › Section 14-4.103 - Definitions relating to equipment and utensils

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Approved means that under conditions of
					 use the State Commissioner of Health, based on evaluation of the physical
					 characteristics and usual usages, has determined it to be in conformance with
					 good public health practices.
(b)
					 Easily cleanable means readily accessible and of material and finish fabricated
					 so that residues may be completely removed by normal cleaning
					 methods.
(c) Equipment is all
					 stoves, ranges, hoods, tables, counters, refrigerators, sinks and similar items
					 other than utensils, used in the operation of a mobile food
					 establishment.
(d) Food-contact
					 surfaces are the surfaces of equipment, utensils, kitchenware and tableware
					 which are normally contacted by food or which food may contact and drain back
					 into food or onto food-contact surfaces.
(e) Food-grade when used as a description
					 means that the material, object, equipment or item is nontoxic, will not
					 contribute any contaminant to food through migration or its own deterioration
					 under usual conditions of regular use, and is constructed or fabricated to
					 perform its intended function in an acceptable manner.
(f) Kitchenware is all multi-use utensils
					 other than tableware used in the storage, preparation, transfer, conveyance or
					 service of food.
(g)
					 Nonfood-contact surfaces are surfaces other than food-contact
					 surfaces.
(h) Single-service
					 articles are items intended by the manufacturer to be discarded after using
					 item once for eating or drinking.
(i) Tableware is all multi-use eating and
					 drinking utensils.
(j) Utensil is
					 any tableware and kitchenware used in the storage, preparation, transfer or
					 service of food.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Equipment and Utensils › Section 14-4.104 - Single-service articles; when required

Current through Register Vol. 46, No. 28, July 10, 2024
Single-service articles are to be furnished to consumers
						at all mobile food service establishments and pushcarts. Single-service
						articles are to be discarded after use.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Equipment and Utensils › Section 14-4.105 - Equipment location

Current through Register Vol. 46, No. 28, July 10, 2024
Equipment is to be located and installed in a way that
						prevents food contamination and facilitates cleaning the establishment.
						Unobstructed working spaces are to be provided sufficient to permit employees
						to perform their duties readily without contamination of food or food-contact
						surfaces by clothing or personal contact.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Equipment and Utensil Cleaning and Sanitation › Section 14-4.110 - Cleaning frequency

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Food-contact surfaces are to be washed, rinsed and sanitized before use and
					 after any interruption of operations and when contamination may have
					 occurred.
(b) Equipment and
					 utensils used for the preparation of potentially hazardous foods are to be
					 washed, rinsed and sanitized before use each day and during the day when
					 required to protect food from contamination. The food-contact surfaces of
					 grills, griddles and similar cooking devices and the cavities and door seals of
					 microwave ovens are to be cleaned at least once a day. This does not apply to
					 hot oil cooking equipment and hot oil filtering systems. Food-contact surfaces
					 of all cooking equipment are to be kept free of encrusted grease deposits and
					 other accumulated soil.
(c)
					 Nonfood-contact surfaces of equipment are to be cleaned as often as necessary
					 to keep the equipment free of accumulations of dust, dirt, food particles and
					 other debris.
(d) Clean and
					 sanitized equipment and utensils, including single-service articles, are to be
					 protected from contamination at all times prior to use.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Equipment and Utensil Cleaning and Sanitation › Section 14-4.111 - Manual facilities

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The
					 preferred manual method of cleaning and sanitizing equipment and utensils is to
					 use a three-compartment sink; to wash in the first compartment with hot water
					 and a detergent; rinse in clean hot water in the second compartment; and
					 sanitize in the third compartment.
(b) A two-compartment sink is an acceptable
					 method where equipment and utensils are washed in a hot detergent-sanitizer
					 solution kept clean and at the manufacturer's recommended concentration in the
					 first compartment and rinsed in a solution containing the same
					 detergent-sanitizer at a kept concentration recommended by the manufacturer.
					 The detergent-sanitizer must be one acceptable to the Commissioner of
					 Health.
(c) The procedure used to
					 clean and sanitize must produce an average plate count of not more than 100
					 colonies on the surface of utensils examined and free from coliform
					 bacteria.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Equipment and Utensil Cleaning and Sanitation › Section 14-4.112 - Definition of sanitization; general requirements

Current through Register Vol. 46, No. 28, July 10, 2024
Sanitization is effective bactericidal treatment by heat
						or chemical means, acceptable to the Commissioner of Health, which destroys
						pathogens on surfaces treated.
(a) The
					 following are acceptable methods of sanitizing in a mobile food service
					 establishment:
(1) immersion for at least one
					 minute in a clean solution containing at least 50 parts per million of
					 available chlorine and a temperature of at least 75° F (23.9° C);
(2) immersion for at least one minute in a
					 clean solution containing at least 12.5 parts per million of available iodine
					 and having pH not higher than 5.0 and at a temperature of at least 75° F (23.9°
					 C);
(3) immersion in a clean
					 solution containing any other chemical sanitizing agent acceptable to the State
					 Commissioner of Health that will provide the equivalent bactericidal effect of
					 a solution containing at least 50 parts per million of available chlorine as
					 hypochlorite at a temperature of at least 75° F (23.9° C) for one minute;
					 or
(4) swabbing with a solution of
					 at least twice the strength required for that sanitizing solution when used for
					 immersion.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Equipment and Utensil Cleaning and Sanitation › Section 14-4.113 - Drainboards

Current through Register Vol. 46, No. 28, July 10, 2024
Drainboards of adequate size are to be provided and used
						for the proper handling of solid items prior to washing and of clean items
						following sanitization. Drainboards are to be self-draining and to be located
						and constructed so that they do not interfere with the proper use of the
						dishwashing facilities. Use of easily movable tables for the storage of clean
						items following sanitization is allowed.