reglab/statecodes huggingface dataset:
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 5 - Food › Section 310:257-5-71 - Pasteurized foods, prohibited re-service, and prohibited food

Current through Vol. 41, No. 20, July 1, 2024
In a food establishment that serves a highly susceptible
				  population:
(1) The following criteria
				apply to juice:
(A) For the purposes of this
				paragraph only, children who are age nine (9) or less and receive food in a
				school, day care setting or similar facility that provides custodial care are
				included as highly susceptible populations;
(B) Prepackaged juice or a prepackaged
				beverage containing juice, that bears a warning label as specified in
				21 CFR,
				Section 101.17(g) Food
				Labeling, (pertaining to warning, notice and safe handling statements for
				juices that have not been specifically processed to prevent, reduce, or
				eliminate the presence of pathogens,) or packaged juice or beverage containing
				juice, that bears a warning label as specified under OAC
				310:257-5-53(2)
				may not be served or offered for sale; and
(C) Unpackaged juice that is prepared on the
				premises for service or sale in a ready-to-eat form shall be processed under a
				HACCP plan that contains the information specified in OAC
				310:257-15-9
				and as specified under 21 CFR, Part 120 - Hazard Analysis and Critical Control
				Point (HACCP) systems, Subpart B Pathogen Reduction, Section 120.24 Process
				controls.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-1 - Characteristics

Current through Vol. 41, No. 20, July 1, 2024
Materials that are used in the construction of utensils and
				  food-contact surfaces of equipment may not allow the migration of deleterious
				  substances or impart colors, odors, or tastes to food and under normal use
				  conditions shall be:
(1)
				Safe;
(2) Durable,
				corrosion-resistant, and nonabsorbent;
(3) Sufficient in weight and thickness to
				withstand repeated ware washing;
(4) Finished to have a smooth, easily
				cleanable surface; and;
(5)
				Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and
				decomposition.
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 310:257-7-2 - Cast iron, use limitation

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as
				specified in (b) and (c) of this Section, cast iron may not be used for
				utensils or food-contact surfaces of equipment.
(b) Cast iron may be used as a surface for
				cooking.
(c) Cast iron may be used
				in utensils for serving food if the utensils are used only as part of an
				uninterrupted process from cooking through service.
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 310:257-7-3 - Lead in ceramic, china, and crystal utensils, use limitation

Current through Vol. 41, No. 20, July 1, 2024
Ceramic, china, crystal utensils, and decorative utensils
				  such as hand painted ceramic or china that are used in contact with food shall
				  be lead-free or contain levels of lead not exceeding the limits of the utensil
				  categories as contained in Table 6 of Appendix A of this
				  Chapter.
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 310:257-7-4 - Copper, use limitation

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as
				specified in (b) of this Section, copper and copper alloys such as brass may
				not be used in contact with a food that has a pH below 6 such as vinegar, fruit
				juice, or wine or for a fitting or tubing installed between a backflow
				prevention device and a carbonator.
(b) Copper and copper alloys may be used in
				contact with beer brewing ingredients that have a pH below 6 in the
				prefermentation and fermentation steps of a beer brewing operation such as a
				brewpub or microbrewery.
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 310:257-7-5 - Galvanized metal, use limitation

Current through Vol. 41, No. 20, July 1, 2024
Galvanized metal may not be used for utensils or food-contact
				  surfaces of equipment that are used in contact with acidic
				  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 310:257-7-6 - Sponges, use limitation

Current through Vol. 41, No. 20, July 1, 2024
Sponges may not be used in contact with cleaned and sanitized
				  or in-use 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 310:257-7-7 - Lead in pewter alloys, use limitation

Current through Vol. 41, No. 20, July 1, 2024
Pewter alloys containing lead in excess of 0.05% may not be
				  used as a food-contact surface.
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 310:257-7-8 - Lead in solder and flux, use limitation

Current through Vol. 41, No. 20, July 1, 2024
Solder and flux containing lead in excess of 0.2% may not be
				  used as a food-contact surface.
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 310:257-7-9 - Wood, use limitation

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as
				specified in (b), (c), and (d) of this Section, wood and wood wicker may not be
				used as a food-contact surface.
(b)
				Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers'
				tables; and utensils such as rolling pins, doughnut dowels, salad bowls, and
				chopsticks; and
(2) Wooden paddles
				used in confectionery operations for pressure scraping kettles when manually
				preparing confections at a temperature of 110oC
				(230oF) or above.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-10 - Nonstick coatings, use limitation

Current through Vol. 41, No. 20, July 1, 2024
Multiuse kitchenware such as frying pans, griddles, sauce
				  pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin
				  coating shall be used with nonscoring or nonscratching utensils and cleaning
				  aids.
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 310:257-7-11 - Nonfood-contact surfaces

Current through Vol. 41, No. 20, July 1, 2024
Nonfood-contact surfaces of equipment that are exposed to
				  splash, spillage, or other food soiling or that require frequent cleaning shall
				  be constructed of a corrosion-resistant, nonabsorbent, and smooth
				  material.
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 310:257-7-12 - Characteristics

Current through Vol. 41, No. 20, July 1, 2024
Materials that are used to make single-service and single-use
				  articles:
(1) May not:
(A) Allow the migration of deleterious
				substances, or
(B) Impart colors,
				odors, or tastes to food; and
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-13 - Equipment and utensils

Current through Vol. 41, No. 20, July 1, 2024
Equipment used in a food establishment shall be designated as
				  "commercial" or "commercial grade" by the manufacturer if the equipment is used
				  to meet or maintain temperature for time/temperature control for safety food.
				  Equipment and utensils shall be designed and constructed to be durable and to
				  retain their characteristic qualities under normal use conditions. This section
				  does not apply to the following equipment if cleanability and maintenance
				  requirements are met:
(1) Microwave
				ovens that meet the safety standards specified in
				21 CFR 1030.10
				Microwave ovens, used to heat food for immediate service or as part of a
				continuous cooking process.
(2)
				Residential freezers used for long term storage, or
(3) Custom built large equipment such as a
				smoker.
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 310:257-7-14 - Food temperature measuring devices

Current through Vol. 41, No. 20, July 1, 2024
Food temperature measuring device may not have sensors or
				  stems constructed of glass, except that thermometers with glass sensors or
				  stems that are encased in a shatterproof coating such as candy thermometers may
				  be used.
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 310:257-7-15 - Food-contact surfaces

Current through Vol. 41, No. 20, July 1, 2024
(a) Multiuse
				food-contact surfaces shall be:
(1)
				Smooth;
(2) Free of breaks, open
				seams, cracks, chips, inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners,
				and crevices;
(4) Finished to have
				smooth welds and joints; and
(5)
				Except as specified in (b) of this Section, be accessible for cleaning and
				inspection by one of the following methods:
(A) Without being disassembled,
(B) By disassembling without the use of
				tools, or
(C) By easy disassembling
				with the use of handheld tools commonly available to maintenance and cleaning
				personnel such as screwdrivers, pliers, open-end wrenches, and Allen
				wrenches.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-16 - CIP equipment

Current through Vol. 41, No. 20, July 1, 2024
(a) CIP equipment
				shall meet the characteristics specified under OAC
				310:257-7-15
				and shall be designed and constructed so that:
(1) Cleaning and sanitizing solutions
				circulate throughout a fixed system and contact all interior food-contact
				surfaces, and;
(2) The system is
				self-draining or capable of being completely drained of cleaning and sanitizing
				solutions; and;
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-17 - "V" threads, use limitation

Current through Vol. 41, No. 20, July 1, 2024
Except for hot oil cooking or filtering equipment, "V" type
				  threads may not be used on 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 310:257-7-18 - Hot oil filtering equipment

Current through Vol. 41, No. 20, July 1, 2024
Hot oil filtering equipment shall meet the characteristics
				  specified under OAC
				  310:257-7-15
				  or OAC
				  310:257-7-16 and
				  shall be readily accessible for filter replacement and cleaning of the
				  filter.
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 310:257-7-19 - Can openers

Current through Vol. 41, No. 20, July 1, 2024
Cutting or piercing parts of can openers shall be readily
				  removable for cleaning and for replacement.
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 310:257-7-20 - Nonfood-contact surfaces

Current through Vol. 41, No. 20, July 1, 2024
Nonfood-contact surfaces shall be free of unnecessary ledges,
				  projections, and crevices, and designed and constructed to allow easy cleaning
				  and to facilitate maintenance.
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 310:257-7-21 - Kick plates, removable

Current through Vol. 41, No. 20, July 1, 2024
Kick plates shall be designed so that the areas behind them
				  are accessible for inspection and cleaning by being:
(1) Removable by one of the methods specified
				under Subparagraph OAC
				310:257-7-15(a)(5)
				or capable of being rotated open; and
(2) Removable or capable of being rotated
				open without unlocking equipment doors.
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 310:257-7-22 - Ventilation hood systems, filters

Current through Vol. 41, No. 20, July 1, 2024
Filters or other grease extracting equipment shall be
				  designed to be readily removable for cleaning and replacement if not designed
				  to be cleaned in place.
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 310:257-7-23 - Temperature measuring devices, food

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Food temperature measuring device devices that are scaled only in Celsius or
				dually scaled in Celsius and Fahrenheit shall be accurate to within 1°C in
				the intended range of use.
(b) Food
				temperature measuring devices that are scaled only in Fahrenheit shall be
				accurate to within 2°F in the intended range of use.
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 310:257-7-24 - Temperature measuring devices, ambient air and water

Current through Vol. 41, No. 20, July 1, 2024
(a) Ambient air and water temperature
				measuring devices that are scaled in Celsius or dually scaled in Celsius and
				Fahrenheit shall be designed to be easily readable and accurate to within
				1.5°C in the intended range of use.
(b) Ambient air and water temperature
				measuring devices that are scaled only in Fahrenheit shall be accurate to
				within 3°F in the intended range of use.
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 310:257-7-25 - Pressure measuring devices, mechanical warewashing equipment

Current through Vol. 41, No. 20, July 1, 2024
Pressure measuring devices that display the pressures in the
				  water supply line for the fresh hot water sanitizing rinse shall have
				  increments of seven (7) kilopascals (one (1) pound per square inch) or smaller
				  and shall be accurate to within fourteen (14) kilopascals (two (2) pounds per
				  square inch) in the range indicated on the manufacturer's data
				  plate.
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 310:257-7-26 - Ventilation hood systems, drip prevention

Current through Vol. 41, No. 20, July 1, 2024
Exhaust ventilation hood systems in food preparation and
				  warewashing areas including components such as hoods, fans, guards, and ducting
				  shall be designed to prevent grease or condensation from draining or dripping
				  onto food, equipment, utensils, linens, 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 310:257-7-27 - Equipment openings, closures and deflectors

Current through Vol. 41, No. 20, July 1, 2024
(a) A cover or lid for equipment shall
				overlap the opening and be sloped to drain.
(b) An opening located within the top of a
				unit of equipment that is designed for use with a cover or lid shall be flanged
				upward at least 5 millimeters (two-tenths of an inch).
(c) Except as specified under (d) of this
				Section, fixed piping, temperature measuring devices, rotary shafts, and other
				parts extending into equipment shall be provided with a watertight joint at the
				point where the item enters the equipment.
(d) If a watertight joint is not provided:
(1) The piping, temperature measuring
				devices, rotary shafts, and other parts extending through the openings shall be
				equipped with an apron designed to deflect condensation, drips, and dust from
				openings into the food; and
(2) The
				opening shall be flanged as specified under (b) of this Section.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-28 - Dispensing equipment, protection of equipment and food

Current through Vol. 41, No. 20, July 1, 2024
In equipment that dispenses or vends liquid food or ice in
				  unpackaged form:
(1) The delivery
				tube, chute, orifice, and splash surfaces directly above the container
				receiving the food shall be designed in a manner, such as with barriers,
				baffles, or drip aprons, so that drips from condensation and splash are
				diverted from the opening of the container receiving the food;
(2) The delivery tube, chute, and orifice
				shall be protected from manual contact such as by being recessed;
(3) The delivery tube or chute and orifice of
				equipment used to vend liquid food or ice in unpackaged form to self-service
				consumers shall be designed so that the delivery tube or chute and orifice are
				protected from dust, insects, rodents, and other contamination by a
				self-closing door if the equipment is:
(A)
				Located in an outside area that does not otherwise afford the protection of an
				enclosure against the rain, windblown debris, insects, rodents, and other
				contaminants that are present in the environment, or
(B) Available for self-service during hours
				when it is not under the full-time supervision of a food employee;
				and
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-29 - Vending machine, vending stage closure

Current through Vol. 41, No. 20, July 1, 2024
The dispensing compartment of a vending machine including a
				  machine that is designed to vend prepackaged snack food that is not
				  Time/Temperature Control for Safety Food such as chips, party mixes, and
				  pretzels shall be equipped with a self-closing door or cover if the machine
				  is:
(1) Located in an outside area
				that does not otherwise afford the protection of an enclosure against the rain,
				windblown debris, insects, rodents, and other contaminants that are present in
				the environment; or
(2) Available
				for self-service during hours when it is not under the full-time supervision of
				a food employee.
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 310:257-7-30 - Bearings and gear boxes, leakproof

Current through Vol. 41, No. 20, July 1, 2024
Equipment containing bearings and gears that require
				  lubricants shall be designed and constructed so that the lubricant can not
				  leak, drip, or be forced into food or onto 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 310:257-7-31 - Beverage tubing, separation

Current through Vol. 41, No. 20, July 1, 2024
Except for cold plates that are constructed integrally with
				  an ice storage bin, beverage tubing and cold-plate beverage cooling devices may
				  not be installed in contact with stored ice.
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 310:257-7-32 - Ice units, separation of drains

Current through Vol. 41, No. 20, July 1, 2024
Liquid waste drain lines may not pass through an ice machine
				  or ice storage bin.
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 310:257-7-33 - Condenser unit, separation

Current through Vol. 41, No. 20, July 1, 2024
If a condenser unit is an integral component of equipment,
				  the condenser unit shall be separated from the food and food storage space by a
				  dustproof barrier.
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 310:257-7-34 - Can openers on vending machines

Current through Vol. 41, No. 20, July 1, 2024
Cutting or piercing parts of can openers on vending machines
				  shall be protected from manual contact, dust, insects, rodents, and other
				  contamination.
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 310:257-7-35 - Molluscan shellfish tanks

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Except as specified under (b) of this Section, molluscan shellfish life support
				system display tanks may not be used to store or display shellfish that are
				offered for human consumption and shall be conspicuously marked so that it is
				obvious to the consumer that the shellfish are for display only.
(b) Molluscan shellfish life-support system
				display tanks that are used to store or display shellfish that are offered for
				human consumption shall be operated and maintained in accordance with a
				variance granted by the Department as specified in OAC
				310:257-15-3 and a
				HACCP plan that:
(1) Is submitted by the
				license holder and approved as specified under OAC
				310:257-15-4;
				and
(2) Ensures that:
(A) Water used with fish other than molluscan
				shellfish does not flow into the molluscan tank,
(B) The safety and quality of the shellfish
				as they were received are not compromised by the use of the tank,
				and;
(C) The identity of the source
				of the shellstock is retained as specified under OAC
				310:257-5-20.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-36 - Vending machines, automatic shutoff

Current through Vol. 41, No. 20, July 1, 2024
(a) A machine vending Time/Temperature
				Control for Safety Food shall have an automatic control that prevents the
				machine from vending food:
(1) If there is a
				power failure, mechanical failure, or other condition that results in an
				internal machine temperature that cannot maintain food temperatures as
				specified under Subchapter 5; and
(2) If a condition specified under (a) (1) of
				this Section occurs, until the machine is serviced and restocked with food that
				has been maintained at temperatures specified under Subchapter
				5.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-37 - Temperature measuring devices

Current through Vol. 41, No. 20, July 1, 2024
(a) In a
				mechanically refrigerated or hot food storage unit, the sensor of a temperature
				measuring device shall be located to measure the air temperature or a simulated
				product temperature in the warmest part of a mechanically refrigerated unit and
				in the coolest part of a hot food storage unit.
(b) Except as specified in (c) of this
				Section, cold or hot holding equipment used for potentially hazardous food
				shall be designed to include and shall be equipped with at least one integral
				or permanently affixed temperature measuring device that is located to allow
				easy viewing of the device's temperature display.
(c) Paragraph (b) of this Section does not
				apply to equipment for which the placement of a temperature measuring device is
				not a practical means for measuring the ambient air surrounding the food
				because of the design, type, and use of the equipment, such as calrod units,
				heat lamps, cold plates, bainmaries, steam tables, insulated food transport
				containers, and salad bars.
(d)
				Temperature measuring devices shall be designed to be easily
				readable.
(e) Food temperature
				measuring device and water temperature measuring device on warewashing machines
				shall have a numerical scale, printed record, or digital readout in increments
				no greater than 1oC or
				2oF in the intended range of use.
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 310:257-7-38 - Warewashing machine, data plate operating specifications

Current through Vol. 41, No. 20, July 1, 2024
A warewashing machine shall be provided with an easily
				  accessible and readable data plate affixed to the machine by the manufacturer
				  that indicates the machine's design and operating specifications including
				  the:
(1) Temperatures required for
				washing, rinsing, and sanitizing;
(2) Pressure required for the fresh water
				sanitizing rinse unless the machine is designed to use only a pumped sanitizing
				rinse; and
(3) Conveyor speed for
				conveyor machines or cycle time for stationary rack machines.
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 310:257-7-39 - Warewashing machines, internal baffles

Current through Vol. 41, No. 20, July 1, 2024
Warewashing machine wash and rinse tanks shall be equipped
				  with baffles, curtains, or other means to minimize internal cross contamination
				  of the solutions in wash and rinse tanks.
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 310:257-7-40 - Warewashing machines, temperature measuring devices

Current through Vol. 41, No. 20, July 1, 2024
A warewashing machine shall be equipped with a temperature
				  measuring device that indicates the temperature of the water:
(1) In each wash and rinse tank;
				and
(2) As the water enters the hot
				water sanitizing final rinse manifold or in the chemical sanitizing solution
				tank.
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 310:257-7-41 - Manual warewashing equipment, heaters and baskets

Current through Vol. 41, No. 20, July 1, 2024
If hot water is used for sanitization in manual warewashing
				  operations, the sanitizing compartment of the sink shall be:
(1) Designed with an integral heating device
				that is capable of maintaining water at a temperature not less than
				77oC (171oF);
				and
(2) Provided with a rack or
				basket to allow complete immersion of equipment and utensils into the hot
				water.
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 310:257-7-42 - Warewashing machines, automatic dispensing of detergents and sanitizers

Current through Vol. 41, No. 20, July 1, 2024
A warewashing machine shall be equipped to:
(1) Automatically dispense detergents and
				sanitizers; and
(2) Incorporate a
				visual means to verify that detergents and sanitizers are delivered or a visual
				or audible alarm to signal if the detergents and sanitizers are not delivered
				to the respective washing and sanitizing cycles.
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 310:257-7-43 - Warewashing machines, flow pressure device

Current through Vol. 41, No. 20, July 1, 2024
(a) Warewashing machines that provide a fresh
				hot water sanitizing rinse shall be equipped with a pressure gauge or similar
				device such as a transducer that measures and displays the water pressure in
				the supply line immediately before entering the warewashing machine;
				and
(b) If the flow pressure
				measuring device is upstream of the fresh hot water sanitizing rinse control
				valve, the device shall be mounted in a 6.4 millimeter or one-fourth inch Iron
				Pipe Size (IPS) valve.
(c)
				Paragraphs(a) and (b) of this Section do not apply to a machine that uses only
				a pumped or recirculated sanitizing rinse.
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 310:257-7-44 - Warewashing sinks and drainboards, self-draining

Current through Vol. 41, No. 20, July 1, 2024
Sinks and drainboards of warewashing sinks and machines shall
				  be self-draining.
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 310:257-7-45 - Equipment compartments, drainage

Current through Vol. 41, No. 20, July 1, 2024
Equipment compartments that are subject to accumulation of
				  moisture due to conditions such as condensation, food or beverage drip, or
				  water from melting ice shall be sloped to an outlet that allows complete
				  draining.
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 310:257-7-46 - Vending machines, liquid waste products

Current through Vol. 41, No. 20, July 1, 2024
(a) Vending machines designed to store
				beverages that are packaged in containers made from paper products shall be
				equipped with diversion devices and retention pans or drains for container
				leakage.
(b) Vending machines that
				dispense liquid food in bulk shall be:
(1)
				Provided with an internally mounted waste receptacle for the collection of
				drip, spillage, overflow, or other internal wastes; and
(2) Equipped with an automatic shutoff device
				that will place the machine out of operation before the waste receptacle
				overflows.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-47 - Case lot handling equipment, moveability

Current through Vol. 41, No. 20, July 1, 2024
Equipment, such as dollies, pallets, racks, and skids used to
				  store and transport large quantities of packaged foods received from a supplier
				  in a cased or overwrapped lot, shall be designed to be moved by hand or by
				  conveniently available equipment such as hand trucks and
				  forklifts.
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 310:257-7-48 - Vending machine doors and openings

Current through Vol. 41, No. 20, July 1, 2024
(a) Vending machine doors and access opening
				covers to food and container storage spaces shall be tight-fitting so that the
				space along the entire interface between the doors or covers and the cabinet of
				the machine, if the doors or covers are in a closed position, is no greater
				than 1.5 millimeters or one-sixteenth inch by:
(1) Being covered with louvers, screens, or
				materials that provide an equivalent opening of not greater than 1.5
				millimeters or one-sixteenth inch. Screening of 12 or more mesh to 2.5
				centimeters (12 mesh to 1 inch) meets this requirement;
(2) Being effectively gasketed;
(3) Having interface surfaces that are at
				least 13 millimeters or one-half inch wide; or
(4) Jambs or surfaces used to form an
				L-shaped entry path to the interface.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-49 - Food equipment, certification and classification

Current through Vol. 41, No. 20, July 1, 2024
Food equipment that is certified or classified for sanitation
				  by an American National Standards Institute (ANSI) - accredited certification
				  program such as NSF and for commercial use will be deemed to comply with
				  Sections OAC
				  310:257-7-1
				  through OAC 310:257-7-49 of this Subchapter or be approved by the
				  Department.
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 310:257-7-50 - Cooling, heating, and holding capacities

Current through Vol. 41, No. 20, July 1, 2024
Equipment for cooling and heating food, and holding cold and
				  hot food, shall be sufficient in number and capacity to provide food
				  temperatures as specified under Subchapter 5.
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 310:257-7-51 - Manual warewashing, sink compartment requirements

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as specified in (c) or (f) of this
				Section, a mechanical warewashing machine or a sink with at least three (3)
				compartments shall be provided for manually washing, rinsing, and sanitizing
				equipment and utensils.
(b) Sink
				compartments shall be large enough to accommodate immersion of the largest
				equipment and utensils. If equipment or utensils are too large for the
				warewashing sink, a warewashing machine or alternative equipment as specified
				in (c) of this Section shall be used. The sink system shall be made of
				equipment and materials intended for the use of warewashing.
(c) Alternative manual warewashing equipment
				may be used when there are special cleaning needs or constraints and its use is
				approved. Alternative manual warewashing equipment may include:
(1) High-pressure detergent
				sprayers;
(2) Low- or line-pressure
				spray detergent foamers;
(3) Other
				task-specific cleaning equipment;
(4) Brushes or other implements;
(5) 2-compartment sinks as specified under
				(d) and (e) of this Section; or
(6)
				Receptacles that substitute for the compartments of a multicompartment sink in
				the case of temporary food establishments.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-52 - Drainboards

Current through Vol. 41, No. 20, July 1, 2024
Drainboards, utensil racks, or tables large enough to
				  accommodate all soiled and cleaned items that may accumulate during hours of
				  operation shall be provided for necessary utensil holding before cleaning and
				  after sanitizing.
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 310:257-7-53 - Ventilation hood systems, adequacy

Current through Vol. 41, No. 20, July 1, 2024
Ventilation hood systems and devices shall be sufficient in
				  number and capacity to prevent grease or condensation from collecting on walls
				  and ceilings and to prevent the collection of smoke and noxious odors in the
				  food service establishment. Ventilation hoods meeting the requirements listed
				  in OAC 158:50, Mechanical Industry Regulations, shall be installed above
				  commercial heat-processing equipment that causes grease vapors and smoke. This
				  equipment includes but is not limited to deep fat fryers, broilers, griddles,
				  and fry grills.
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 7 - Equipment, Utensils and Linens › Section 310:257-7-54 - Clothes washers and dryers

Current through Vol. 41, No. 20, July 1, 2024
(a)
				Except as specified in (b) of this Section, if work clothes or linens are
				laundered on the premises, a mechanical clothes washer and dryer shall be
				provided and used.
(b) If
				on-premises laundering is limited to wiping cloths intended to be used moist,
				or wiping cloths are air-dried as specified under OAC
				310:257-7-102,
				a mechanical clothes washer and dryer need not be provided.
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 310:257-7-55 - Utensils, consumer self-service

Current through Vol. 41, No. 20, July 1, 2024
A food dispensing utensil shall be available for each
				  container displayed at a consumer self-service unit such as a buffet or salad
				  bar.
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 310:257-7-56 - Food temperature measuring devices

Current through Vol. 41, No. 20, July 1, 2024
(a) Food temperature measuring devices shall
				be provided and readily accessible for use in ensuring attainment and
				maintenance of food temperatures as specified under Subchapter 5.
(b) A temperature measuring device with a
				suitable small-diameter probe that is designed to measure the temperature of
				thin masses shall be provided and readily accessible to accurately measure the
				temperature in thin foods such as meat patties and fish filets.
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 310:257-7-57 - Temperature measuring devices, manual and mechanical warewashing

Current through Vol. 41, No. 20, July 1, 2024
(a) In manual warewashing operations, a
				temperature measuring device shall be provided and readily accessible for
				frequently measuring the washing and sanitizing temperatures.
(b) In hot water mechanical warewashing
				operations, an irreversible registering temperature indicator shall be provided
				and readily accessible for measuring the utensil surface temperature.
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 310:257-7-58 - Sanitizing solutions, testing devices

Current through Vol. 41, No. 20, July 1, 2024
A test kit or other device that accurately measures the
				  concentration in mg/L of sanitizing solutions shall be
				  provided.
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 310:257-7-58.1 - Cleaning agents and sanitizers, availability

Current through Vol. 41, No. 20, July 1, 2024
(a) Cleaning agents that are used to clean
				equipment and utensils as specified under OAC
				310:257-7-82
				through OAC
				310:257-7-91
				shall be provided and available for use during all hours of
				operation.
(b) Except for those
				that are generated on-site at the time of use, chemical sanitizers that are
				used to sanitize equipment and utensils as specified under OAC
				310:257-7-93
				through OAC
				310:257-7-95
				shall be provided and available for use during all hours of
				operation.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-59 - Equipment, clothes washers and dryers, and storage cabinets, contamination prevention

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as
				specified in (b) of this Section, equipment, a cabinet used for the storage of
				food, or a cabinet that is used to store cleaned and sanitized equipment,
				utensils, laundered linens, and single-service and single-use articles may not
				be located:
(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 310:257-7-60 - Fixed equipment, spacing or sealing

Current through Vol. 41, No. 20, July 1, 2024
(a) Equipment that is fixed because it is not
				easily movable shall be installed so that it is:
(1) Spaced to allow access for cleaning along
				the sides, behind, and above the equipment;
(2) Spaced from adjoining equipment, walls,
				and ceilings a distance of not more than 1 millimeter or one thirty-second
				inch; or
(3) Sealed to adjoining
				equipment or walls, if the equipment is exposed to spillage or
				seepage.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-61 - Fixed equipment, elevation or sealing

Current through Vol. 41, No. 20, July 1, 2024
(a) Except as specified in (b) and (c) of
				this Section, floor-mounted equipment that is not easily movable shall be
				sealed to the floor or elevated on legs that provide at least a 15 centimeter
				(6 inch) clearance between the floor and the equipment.
(b) If no part of the floor under the
				floor-mounted equipment is more than 15 centimeters (6 inches) from the point
				of cleaning access, the clearance space may be only 10 centimeters (4
				inches).
(c) This Section does not
				apply to display shelving units, display refrigeration units, and display
				freezer units located in the consumer shopping areas of a retail food store, if
				the floor under the units is maintained clean.
(d) Except as specified in (e) of this
				Section, counter-mounted equipment that is not easily movable shall be elevated
				on legs that provide at least a 10 centimeter (4 inch) clearance between the
				table and the equipment.
(e) The
				clearance space between the counter and counter-mounted equipment may be:
(1) 7.5 centimeters (3 inches) if the
				horizontal distance of the counter top under the equipment is no more than 50
				centimeters (20 inches) from the point of access for cleaning; or
(2) 5 centimeters (2 inches) if the
				horizontal distance of the counter top under the equipment is no more than 7.5
				centimeters (3 inches) from the point of access for cleaning.
Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 257 - Food Establishments › Subchapter 7 - Equipment, Utensils and Linens › Section 310:257-7-62 - Good repair and proper adjustment

Current through Vol. 41, No. 20, July 1, 2024
(a) Equipment shall be maintained in a state
				of repair and condition that meets the requirements specified under Sections
				OAC
				310:257-7-1
				through OAC
				310:257-7-49.
(b) Equipment components such as doors,
				seals, hinges, fasteners, and kick plates shall be kept intact, tight, and
				adjusted in accordance with manufacturer's specifications.
(c) Cutting or piercing parts of can openers
				shall be kept sharp to minimize the creation of metal fragments that can
				contaminate food when the container is opened.
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 310:257-7-63 - Cutting surfaces

Current through Vol. 41, No. 20, July 1, 2024
Surfaces such as cutting blocks and boards that are subject
				  to scratching and scoring shall be resurfaced if they can no longer be
				  effectively cleaned and sanitized, or discarded if they are not capable of
				  being resurfaced.
Added at 23 Ok Reg 2358,
				  eff 6-25-06