reglab/statecodes huggingface dataset:
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-4 - Equipment and Utensils › Section 271-4.9 - In-place cleaning

Current through Register Vol. 46, No. 28, July 10, 2024
Equipment intended for in-place cleaning shall be so
						designed and fabricated that:
(a)
					 cleaning and sanitizing solutions can be circulated throughout a fixed system
					 using an effective cleaning and sanitizing regimen;
(b) cleaning and sanitizing solutions will
					 contact all interior food-contact surfaces; and
(c) the system is self-draining or capable of
					 being completely evacuated.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-4 - Equipment and Utensils › Section 271-4.10 - Food product thermometers

Current through Register Vol. 46, No. 28, July 10, 2024
Indicating thermometers required for immersion into food
						or cooking media shall be of metal stem-type construction, numerically scaled
						and accurate to plus or minus 2°F (congruent to plus or minus
						1°C).
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-4 - Equipment and Utensils › Section 271-4.11 - Nonfood-contact surfaces

Current through Register Vol. 46, No. 28, July 10, 2024
Surfaces of equipment not intended for contact with food,
						but which are exposed to splash or food debris or which otherwise require
						frequent cleaning, shall be designed and fabricated to be smooth, washable,
						free of unnecessary ledges, projections, or crevices, and readily accessible
						for cleaning and shall be of such material and in such repair as to be easily
						maintained in a clean and sanitary condition. Surfaces of product module
						display units, tethers and all display equipment not intended for food contact,
						but which are exposed to splash, food debris or other soiling, shall be
						designed and fabricated to be smooth, cleanable, durable under conditions of
						normal use and free of unnecessary ledges, projections or crevices. Tethers
						shall be designed to be easily removable from the product module for cleaning.
						The materials for nonfood-contact surfaces shall be nonabsorbent or made
						nonabsorbent by being finished and sealed with a cleanable
						coating.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-4 - Equipment and Utensils › Section 271-4.12 - Ventilation hoods

Current through Register Vol. 46, No. 28, July 10, 2024
Ventilation hoods and devices, where installed, shall be
						designed to prevent grease or condensation from collecting on walls and
						ceilings, and from dripping into food or onto food-contact surfaces. Filters or
						other grease-extracting equipment shall be readily removable for cleaning and
						replacement, if not designed to be cleaned in place.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-4 - Equipment and Utensils › Section 271-4.13 - Maintenance of equipment and utensils

Current through Register Vol. 46, No. 28, July 10, 2024
All equipment and utensils shall be maintained in good
						repair to comply with the requirements of this Part.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-4 - Equipment and Utensils › Section 271-4.14 - Equipment installation and location-general

Current through Register Vol. 46, No. 28, July 10, 2024
Equipment, including ice makers and ice storage
						equipment, shall not be located under exposed or unprotected sewer lines, water
						lines that are leaking or on which condensed water has accumulated, open
						stairwells or other sources of contamination.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-4 - Equipment and Utensils › Section 271-4.15 - Table-mounted equipment

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Table-mounted equipment shall be installed to facilitate the cleaning of the
					 equipment and the adjacent areas.
(b) Equipment that is mounted on tables or
					 counters, unless portable, shall be sealed to the table or counter or elevated
					 on legs to provide at least a four-inch clearance between the table or counter,
					 except that if no part of the table under the equipment is more than 18 inches
					 from cleaning access, the clearance space shall be three inches or more; or if
					 no part of the table under the equipment is more than three inches from
					 cleaning access, the clearance space shall be two inches or more.
(c) Equipment is portable within the meaning
					 of subdivision (b) of this section if:
(1) it
					 is small and light enough to be easily moved by one person;
(2) it has no utility connection, has a
					 utility connection that disconnects quickly or has a flexible utility
					 connection line of sufficient length to permit the equipment to be moved for
					 easy cleaning; and
(3) it is
					 table-mounted, such as powered mixers, grinders, slicers, tenderizers, and
					 similar equipment, and:
(i) does not exceed
					 80 pounds; or
(ii) is equipped with
					 a mechanical means of safely tilting the unit for cleaning.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-4 - Equipment and Utensils › Section 271-4.16 - Floor-mounted equipment

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Floor-mounted equipment, unless easily movable, shall be:
(1) sealed to the floor; or
(2) elevated on legs to provide at least a
					 six-inch clearance between the floor and equipment, except that equipment may
					 be elevated to provide at least a four-inch clearance between the floor and
					 equipment if no part of the floor under the equipment is more than six inches
					 from cleaning access.
(3) Display
					 shelving units, display refrigeration units and display freezer units are
					 exempt from the provisions of section paragraphs (1) and (2) of this section if
					 they are installed so that the floor beneath the units can be
					 cleaned.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-4 - Equipment and Utensils › Section 271-4.17 - Aisles and working spaces

Current through Register Vol. 46, No. 28, July 10, 2024
Aisles and working spaces between units of equipment, and
						between equipment and walls, shall be unobstructed and of sufficient width to
						permit employees to perform their duties readily without contamination of food
						or food-contact surfaces by clothing or personal contact. All easily movable
						storage equipment such as dollies, skids, racks and open-ended pallets shall be
						positioned to provide accessibility to working areas.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-5 - Cleaning, Sanitization and Storage of Equipment and Utensils › Section 271-5.1 - Cleaning frequency

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Utensils and food-contact surfaces of equipment shall be cleaned and sanitized:
(1) each time there is a change in processing
					 between raw beef, raw pork, raw poultry or raw seafood, or a change in
					 processing from raw to ready-to-eat foods, except where the succession of
					 different raw animal food each requiring a higher cooking temperature, as
					 specified in section
					 271-2.10 
					 of this Part;
(2) after any
					 interruption of operations during which time contamination may have occurred;
					 and
(3) after final use each
					 working day.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-5 - Cleaning, Sanitization and Storage of Equipment and Utensils › Section 271-5.2 - Wiping cloths

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Cloths or sponges used for wiping food spills on food-contact surfaces of
					 equipment shall be cleaned and rinsed frequently in one of the sanitizing
					 solutions permitted in section
					 271-5.3(h) 
					 of this Subpart and used for no other purpose. These cloths and sponges shall
					 be stored in the sanitizing solution between uses.
(b) Cloths or sponges used for cleaning
					 nonfood-contact surfaces of equipment shall be clean and rinsed as specified in
					 subdivision (a) of this section and used for no other purpose. These cloths and
					 sponges shall be stored in the sanitizing solution between uses.
(c) Single-service disposable towels are
					 permitted in lieu of wiping cloths or sponges if they are discarded after each
					 use.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-5 - Cleaning, Sanitization and Storage of Equipment and Utensils › Section 271-5.3 - Manual cleaning and sanitizing

Current through Register Vol. 46, No. 28, July 10, 2024
Facilities and/or equipment shall be available, either in
						a servicing area or in place, to provide for proper cleaning and sanitizing of
						all food-contact surfaces including product modules, lids and dispensing
						utensils.
(a) For manual cleaning and
					 sanitizing of equipment and utensils, a sink with two or three compartments
					 shall be provided and used. Sink compartments shall be large enough to
					 accommodate the immersion of most equipment and utensils, and each compartment
					 of the sink shall be supplied with hot and cold potable running water. Where
					 immersion in sinks is impracticable (
e.g.,
because equipment
					 is too large), equipment and utensils shall be cleaned and sanitized manually
					 or by pressure spray methods.
(b)
					 Drain boards or easily movable utensil tables of adequate size shall be
					 provided for proper storage and handling of soiled utensils prior to cleaning
					 and for cleaned utensils following sanitizing and shall be located so as not to
					 interfere with proper use of the warewashing facilities.
(c) Equipment and utensils shall be
					 preflushed or prescraped and, when necessary, presoaked to remove food
					 particles and soil.
(d) The sinks
					 shall be cleaned before use.
(e)
					 When a three-compartment sink is utilized for warewashing, the operation shall
					 be conducted in the following sequence:
(1)
					 equipment and utensils shall be thoroughly cleaned in the first compartment
					 with a hot detergent solution that is kept clean and at a concentration
					 indicated on the manufacturer's label;
(2) equipment and utensils shall be rinsed
					 free of detergent and abrasives with clean water in the second compartment;
					 and
(3) equipment and utensils
					 shall be sanitized in the third compartment according to one of the methods
					 included in paragraphs (h)(1)-(5) of this sections.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-5 - Cleaning, Sanitization and Storage of Equipment and Utensils › Section 271-5.5 - Drying

Current through Register Vol. 46, No. 28, July 10, 2024
Unless used immediately after sanitization, all equipment
						and utensils shall be air dried. Towel drying shall not be
						permitted.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-5 - Cleaning, Sanitization and Storage of Equipment and Utensils › Section 271-5.6 - Retail food stores without equipment and utensil cleaning facilities

Current through Register Vol. 46, No. 28, July 10, 2024
Retail food stores that do not have facilities for proper
						cleaning and sanitizing of utensils and equipment shall not prepare or package
						food or dispense unpackaged food other than raw fruits and raw
						vegetables.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-5 - Cleaning, Sanitization and Storage of Equipment and Utensils › Section 271-5.7 - Equipment and utensil handling and storage

Current through Register Vol. 46, No. 28, July 10, 2024
Cleaned and sanitized equipment and utensils shall be
						handled in a way that protects them from contamination.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-5 - Cleaning, Sanitization and Storage of Equipment and Utensils › Section 271-5.8 - Storage

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Cleaned and
					 sanitized utensils and equipment shall be stored at least six inches above the
					 floor in a clean, dry location in a way that protects them from splash, dust
					 and other means of contamination. The food-contact surfaces of fixed equipment
					 shall also be protected from contamination. Equipment and utensils shall not be
					 placed under exposed or unprotected sewer lines, or water lines that are
					 leaking or on which condensed water has accumulated.
(b) Utensils shall be air dried before being
					 stored or shall be stored in a self-draining position.
(c) Stored utensils shall be covered or
					 inverted wherever practical.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-5 - Cleaning, Sanitization and Storage of Equipment and Utensils › Section 271-5.9 - Single-service articles

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Single-service articles shall be stored in closed cartons or containers at
					 least six inches above the floor or on easily movable dollies, skids, racks or
					 open-ended pallets. Such storage shall protect the articles from contamination
					 and shall not be located under exposed or unprotected sewer lines, or water
					 lines that are leaking or on which condensed water has accumulated.
(b) Single-service articles shall be handled
					 in a manner that prevents contamination of surfaces that may come in contact
					 with food.
(c) Take-home containers
					 (bags, cups, lids, etc.) provided in the display area for customer use shall be
					 stored and dispensed in a sanitary manner.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-5 - Cleaning, Sanitization and Storage of Equipment and Utensils › Section 271-5.10 - Prohibited storage areas

Current through Register Vol. 46, No. 28, July 10, 2024
Food equipment, utensils or single-service articles shall
						not be stored in locker rooms, toilet rooms or their vestibules, garbage rooms
						or mechanical rooms.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.1 - Water supply-general

Current through Register Vol. 46, No. 28, July 10, 2024
Sufficient potable water for the needs of the retail food
						store shall be provided from a source constructed, maintained, and operated
						according to 10 NYCRR Part 5 and 9 NYCRR Part 902. Except when used as
						specified in section
						271-6.7 
						of this Subpart, water from a nonpublic water system shall be sampled and
						tested quarterly for microbiological contamination, annually for nitrate and
						once for nitrite in accordance with the requirements of the New York State
						Department of Health for a noncommunity water system, as set froth in 10 NYCRR
						section 5-1.52. The most recent sample report for the nonpublic water system
						shall be retained on file in the food establishment.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.2 - Water delivery

Current through Register Vol. 46, No. 28, July 10, 2024
All potable water not provided to the retail food store
						directly from the source by pipe shall be delivered in a bulk water transport
						system and shall be transferred to a closed water system. Both of these systems
						shall be constructed, maintained and operated according to 10 NYCRR Part
						5.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.3 - Water under pressure

Current through Register Vol. 46, No. 28, July 10, 2024
Water under pressure at the required temperatures shall
						be provided to all fixtures and equipment that use water.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.4 - Steam

Current through Register Vol. 46, No. 28, July 10, 2024
Steam used in contact with food or food-contact surfaces
						shall be free from any materials or additives other than those specified in
						title 21 of the
Code of Federal Regulations,
section 173.310,
						as revised April 1, 2003, published by the Office of the Federal Register and
						available from the Superintendent of Documents, U.S. Government Printing
						Office, Washington, DC 20402.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.5 - Sewage-general

Current through Register Vol. 46, No. 28, July 10, 2024
All sewage, including liquid waste, shall be disposed of
						by a public sewerage system or by a sewage disposal system constructed,
						maintained and operated according to 6 NYCRR Parts 750-757. Nonwater-carried
						sewage disposal facilities are prohibited, except as permitted by the
						Department of Agriculture and Markets.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.6 - Plumbing-general

Current through Register Vol. 46, No. 28, July 10, 2024
Plumbing shall be sized, installed and maintained
						according to 9 NYCRR Part 902 and 10 NYCRR Part 14. There shall be no
						cross-connection between the potable water supply and any other system
						containing:
(a) water of unknown or
					 questionable origin; or
(b)
					 contaminating or polluting substances.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.7 - Nonpotable water system

Current through Register Vol. 46, No. 28, July 10, 2024
A nonpotable water system is permitted for air
						conditioning, equipment cooling and fire protection. Nonpotable water shall not
						directly or indirectly contact food or equipment or utensils that contact food.
						The piping of any nonpotable water system shall be durably identified so that
						it is readily distinguishable from piping that carries potable
						water.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.8 - Backflow

Current through Register Vol. 46, No. 28, July 10, 2024
The potable water system shall be installed to preclude
						the possibility of backflow. Devices shall be installed to protect against
						backflow and backsiphonage at all fixtures and equipment where an air gap at
						least twice the diameter of the water system inlet is not provided between the
						water supply inlet and the fixtures flood level rim. No hose shall be attached
						to a faucet that is not equipped with a backflow prevention
						device.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.9 - Grease traps

Current through Register Vol. 46, No. 28, July 10, 2024
Grease traps, if used, shall be installed and maintained
						according to 9 NYCRR 933.10.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.10 - Garbage grinders

Current through Register Vol. 46, No. 28, July 10, 2024
Garbage grinders, if used, shall be installed and
						maintained according to 9 NYCRR 922.1-922.4.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.11 - Drains

Current through Register Vol. 46, No. 28, July 10, 2024
Except for properly trapped open sinks, there shall be no
						direct connection between the sewerage system and any drains originating from
						equipment in which food, portable equipment, or utensils are placed. Inlet
						pipes (drain pipes) leading from such water sinks shall have a 1/4 inch or
						larger gap between the inlet pipe (drain pipe) and the receiving pipe or
						funnel. Where this is impractical, the inlet pipe may extend inside the
						receiving pipe provided the fit is loose enough to allow free overflow between
						the two fittings. When a warewashing machine is locate within five feet of a
						trapped floor drain, the warewasher waste outlet may be connected directly on
						the inlet side of a properly vented floor drain trap if permitted by
						law.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.12 - Toilet installation

Current through Register Vol. 46, No. 28, July 10, 2024
Toilet facilities shall be installed in each retail food
						store according to 9 NYCRR Part 901, shall be conveniently located and shall be
						accessible to employees at all times.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.13 - Toilet design

Current through Register Vol. 46, No. 28, July 10, 2024
Toilets and urinals shall be designed to be easily
						cleanable.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.14 - Toilet rooms

Current through Register Vol. 46, No. 28, July 10, 2024
Toilet rooms shall be completely enclosed and shall have
						tight-fitting, self-closing solid doors, except for louvers that may be
						necessary for ventilation systems.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.15 - Toilet facility maintenance

Current through Register Vol. 46, No. 28, July 10, 2024
Toilet facilities, including toilet fixtures and any
						related vestibules, shall be kept clean and in good repair. A supply of toilet
						tissue shall be provided at each toilet at all times. Easily cleanable
						receptacles shall be provided for waste materials. Toilet rooms used by women
						shall have at least one covered waste receptacle.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.16 - Handwashing facility installation

Current through Register Vol. 46, No. 28, July 10, 2024
Handwashing facilities shall be installed and
						located:
(a) in or immediately
					 adjacent to toilet rooms or their vestibules; and
(b) in food preparation and warewashing areas
					 or in an otherwise readily accessible location for use by all employees working
					 in these areas.
Sinks used for food preparation or for warewashing shall
						not be used for washing of hands or for any other purposes; provided, however,
						that such sinks may be used for other than food preparation or warewashing
						purposes in instances where such other use would not adversely affect public
						health and safety and has been approved by an authorized department
						representative.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.17 - Handwashing facility faucets

Current through Register Vol. 46, No. 28, July 10, 2024
Each handwashing facility shall be provided with hot
						water of at least 105°F (congruent to 40.5°C) and cold water tempered
						by means of a mixing valve or combination faucet. Any self- closing,
						slow-closing or metering faucet used shall be designed to provide a flow of
						water for at least 15 seconds without the need to reactivate the faucet. Steam
						mixing valves are prohibited at handwashing facilities.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.18 - Handwashing supplies

Current through Register Vol. 46, No. 28, July 10, 2024
A supply of hand-cleansing soap or detergent shall be
						available at each handwashing facility. A supply of sanitary towels or a
						hand-drying device providing heated air shall be conveniently located near each
						handwashing facility. Common towels are prohibited. If disposable towels are
						used, easily cleanable waste receptacles shall be conveniently located near the
						handwashing facilities. When sanitary paper towels or disposable towelettes are
						provided at the bulk food display area, easily cleanable waste receptacle(s)
						shall be conveniently provided in the display area.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.19 - Handwashing facility maintenance

Current through Register Vol. 46, No. 28, July 10, 2024
Handwashing facilities, soap or detergent dispensers,
						hand-drying devices and all related facilities shall be kept clean and in good
						repair.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.20 - Garbage and refuse containers

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Garbage and refuse shall be held in
					 durable, easily cleanable, insect-resistant and rodent-resistant containers
					 that do not leak and do not absorb liquids. Plastic bags and wet strength paper
					 bags may be used to line these containers. Such bags and durable plastic
					 garbage and refuse containers may be used for storage inside the retail food
					 store.
(b) Containers used in food
					 preparation and utensil washing areas shall be kept covered during nonworking
					 hours and after they are filled.
(c) Containers stored outside the
					 establishment, including dumpsters, compactors and compaction systems shall be
					 easily cleanable, shall be provided with tight-fitting lids, doors or covers,
					 and shall be kept covered when not in actual use. In containers designed with
					 drains, drain plugs shall be kept in place except during cleaning.
(d) There shall be a sufficient number of
					 containers to hold all the garbage and refuse that accumulates.
(e) Soiled containers shall be cleaned at a
					 frequency to prevent insect and rodent attraction. Each container shall be
					 thoroughly cleaned on the inside and outside in a way that does not contaminate
					 food equipment, utensils, or food preparation areas. Suitable facilities,
					 detergent and hot water or steam shall be provided and used for cleaning
					 containers. Liquid waste from compacting or cleaning operations shall be
					 properly disposed of.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.21 - Garbage and refuse storage

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Garbage and refuse on the premises shall
					 be stored in a manner to make them inaccessible to insects and rodents. Outside
					 storage of nonrodent-resistant plastic containers, unprotected plastic bags,
					 wet strength paper bags or baled units which contain garbage or refuse is
					 prohibited. Cardboard or other packaging material not containing garbage or
					 food wastes need not be stored in covered containers.
(b) Garbage or refuse storage rooms, if used,
					 shall be constructed of easily cleanable, nonabsorbent, washable materials,
					 shall be kept clean, shall be insect and rodent resistant and shall be large
					 enough to store all the garbage and refuse containers necessitated by disposal
					 pick-up frequency.
(c) Outside
					 storage areas or enclosures, if used, shall be kept clean and shall be large
					 enough to store all the garbage and refuse containers necessitated by disposal
					 pick-up frequency. Garbage and refuse containers, dumpsters and compactor
					 systems located outside, shall be stored on or above a smooth surface of
					 nonabsorbent material, such as concrete or machine-laid asphalt, that is kept
					 clean and maintained in good repair.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.22 - Garbage and refuse disposal

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Garbage and refuse shall be disposed of
					 often enough to prevent the development of objectionable odors and the
					 attraction of insects and rodents.
(b) Where garbage or refuse is burned on the
					 premises, it shall be done by controlled incineration in accordance with 6
					 NYCRR Parts 201, 219 and 222. Areas around incineration units shall be kept
					 clean and orderly.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.23 - Insect and rodent control

Current through Register Vol. 46, No. 28, July 10, 2024
Effective measures shall be utilized to minimize the
						entry, presence and propagation of rodents, flies, cockroaches or other
						insects. The premises shall be maintained in a condition that prevents the
						harborage or feeding of insects or rodents.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-6 - Sanitary Facilities and Controls › Section 271-6.24 - Openings

Current through Register Vol. 46, No. 28, July 10, 2024
Openings to the outside shall be effectively protected
						against the entry of rodents. Outside openings shall be protected against the
						entry of insects by tight-fitting, self-closing doors, closed windows,
						screening, controlled air currents, or other means. Screen doors shall be
						self-closing and screens for windows, skylights, transoms, intake and exhaust
						air ducts and other openings to the outside shall be tight-fitting and free of
						breaks. Screening material shall be not less than 16 mesh to the
						inch.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-7 - Construction and Maintenance of Physical Facilities › Section 271-7.1 - Floor construction

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Except as specified in section
					 271-7.2  of this
					 Subpart, floors and floor coverings of all food preparation, food storage and
					 warewashing areas, and the floors of all walk-in refrigerators, dressing rooms,
					 locker rooms, toilet rooms and vestibules shall be constructed of smooth
					 durable material such as sealed concrete, terrazzo, quarry tile, ceramic tile,
					 durable grades of vinyl asbestos or plastic tile or tight-fitting wood
					 impregnated with plastic, and shall be maintained in good repair. Nothing in
					 this section shall prohibit the use of anti-slip floor covering in areas where
					 necessary for safety reasons.
(b)
					 Floors which are water-flushed, or which receive discharges of water or other
					 fluid wastes or are in areas where pressure spray methods for cleaning are used
					 shall be provided with properly installed trapped drains. Such floors shall be
					 constructed only of sealed concrete, terrazzo, quarry tile, ceramic tile or
					 similar materials, and shall be graded to drain.
(c) In all establishments utilizing concrete,
					 terrazzo, quarry tile, ceramic tile or similar flooring materials, or where
					 water-flush cleaning methods are used, the junctures between walls and floors
					 shall be covered and sealed. In all other cases, the juncture between walls and
					 floors shall be covered so as not to present an open seam of more than
					 1/32 inch.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-7 - Construction and Maintenance of Physical Facilities › Section 271-7.2 - Floor carpeting

Current through Register Vol. 46, No. 28, July 10, 2024
Carpeting, if used as a floor covering, shall be of
						closely woven construction, properly installed, easily cleanable and maintained
						in good repair. Carpeting shall not be used in food preparation and warewashing
						areas, in food storage areas or in toilet room areas where urinals or fixtures
						are located.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-7 - Construction and Maintenance of Physical Facilities › Section 271-7.3 - Prohibited floor covering

Current through Register Vol. 46, No. 28, July 10, 2024
Sawdust, wood shavings, granular salt, baked clay,
						diatomaceous earth or similar materials shall not be used as floor coverings;
						however, these materials may be used in amounts necessary for immediate spot
						clean-up of spills or drippage on floors.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-7 - Construction and Maintenance of Physical Facilities › Section 271-7.4 - Mats and duckboards

Current through Register Vol. 46, No. 28, July 10, 2024
Mats and duckboards shall be of nonabsorbent,
						grease-resistant materials, and of such size, design and construction to
						facilitate cleaning, and shall be maintained in good repair. Single-use
						materials such as rolls of sanitary cardboard designed for such purpose may be
						used as mats, provided such materials are discarded and replaced as necessary
						to maintain proper sanitation.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-7 - Construction and Maintenance of Physical Facilities › Section 271-7.5 - Utility line installation in floors

Current through Register Vol. 46, No. 28, July 10, 2024
Exposed utility service lines and pipes shall be
						installed in a way that does not obstruct or prevent cleaning of the floor. In
						all new or extensively remodeled establishments, installation of exposed
						horizontal utility service lines and pipes on the floor is
						prohibited.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-7 - Construction and Maintenance of Physical Facilities › Section 271-7.6 - Maintenance of walls and ceilings

Current through Register Vol. 46, No. 28, July 10, 2024
Walls and ceilings, including doors, windows, skylights
						and similar closures, shall be maintained in good repair.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-7 - Construction and Maintenance of Physical Facilities › Section 271-7.7 - Construction of walls and ceilings

Current through Register Vol. 46, No. 28, July 10, 2024
The walls, wall coverings and ceilings of walk-in
						refrigeration units, food preparation areas, warewashing areas and toilet rooms
						and their vestibules shall be smooth, nonabsorbent and easily cleanable.
						Concrete or pumice blocks and bricks used for interior wall construction in
						these locations shall be finished and sealed to provide a smooth, easily
						cleanable surface.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-7 - Construction and Maintenance of Physical Facilities › Section 271-7.8 - Exposed construction

Current through Register Vol. 46, No. 28, July 10, 2024
Studs, joists and rafters shall not be exposed in those
						areas listed in section
						271-7.7 
						of this Subpart. If exposed in other rooms or areas, they shall be finished to
						provide a cleanable surface.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-7 - Construction and Maintenance of Physical Facilities › Section 271-7.9 - Utility line installation in walls and ceilings

Current through Register Vol. 46, No. 28, July 10, 2024
Utility service lines and pipes shall not be
						unnecessarily exposed on walls or ceilings in those areas listed in section
						271-7.7 
						of this Subpart. Exposed utility service lines and pipes shall be installed in
						a way that does not obstruct or prevent cleaning of the walls and
						ceilings.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-7 - Construction and Maintenance of Physical Facilities › Section 271-7.10 - Attachments to walls and ceilings

Current through Register Vol. 46, No. 28, July 10, 2024
Light fixtures, vent covers, wall mounted fans,
						decorative materials and similar attachments to walls and ceilings shall be
						easily cleanable and shall be maintained in good repair.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-7 - Construction and Maintenance of Physical Facilities › Section 271-7.11 - Walls and ceiling covering material installation

Current through Register Vol. 46, No. 28, July 10, 2024
Wall and ceiling covering materials shall be attached and
						sealed in a manner to be easily cleanable.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-7 - Construction and Maintenance of Physical Facilities › Section 271-7.12 - Cleaning physical facilities-general

Current through Register Vol. 46, No. 28, July 10, 2024
Cleaning of floors, walls and ceilings shall be done as
						often as necessary, but preferably during periods when the least amount of food
						is exposed, such as after closing. Only dustless methods of cleaning floors,
						walls and ceilings shall be used, such as vacuum cleaning, wet cleaning,
						treated dust mops or the use of dust-arresting sweeping compounds with brooms.
						Floors, mats, duckboards, walls, ceilings and attachments
						(
e.g.,
light fixtures, vent covers, wall mounted fans and
						similar equipment), and decorative materials (
e.g.,
signs and
						advertising materials) shall be kept clean.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-7 - Construction and Maintenance of Physical Facilities › Section 271-7.13 - Cleaning service sinks

Current through Register Vol. 46, No. 28, July 10, 2024
At least one service sink or curbed cleaning facility
						with a floor drain shall be provided and used for the cleaning of mops or
						similar wet floor cleaning tools and for the disposal of mop water or similar
						liquid wastes. Handwashing or warewashing facilities, or food preparation sinks
						shall not be used for this purpose.