reglab/statecodes huggingface dataset:
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Personnel › Section 14-5.71 - Employee cleanliness

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Employees are to maintain a high degree of personal cleanliness and are to
					 conform with good hygienic practices when working in food vending machine
					 operations. Employees are to wash their hands and exposed area of arms
					 thoroughly with soap and warm water before starting work, and as often as may
					 be necessary to remove soil and contamination. Thereafter, employees are to
					 wash hands thoroughly after using the toilet, smoking, sneezing, coughing,
					 eating, drinking, or otherwise soiling their hands before returning to work.
					 Employees are to keep their fingernails clean and neatly trimmed.
(b) Tobacco in any form is not to be used by
					 employees while engaged in food vending machine servicing, or while washing
					 equipment or utensils, or where its use will result in contamination of food,
					 equipment or utensils.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Personnel › Section 14-5.72 - Personnel training

Current through Register Vol. 46, No. 28, July 10, 2024
The permit-issuing official may establish and conduct or
						designate training programs and require owners and/or operators of food vending
						machine operations to attend them.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Interior › Section 14-5.80 - Machine construction

Current through Register Vol. 46, No. 28, July 10, 2024
Food vending machines are to be constructed and
						maintained to protect food furnished from contamination under conditions at the
						machine location. These conditions include temperature, dust and dirt,
						chemicals as dust, fumes and vapors, power failure and
						vandalism.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Interior › Section 14-5.81 - Food-contact surface construction

Current through Register Vol. 46, No. 28, July 10, 2024
Food-contact surfaces are to be constructed of safe
						materials which will not contaminate or otherwise affect food. Such materials
						are to be resistant to denting, buckling, pitting, chipping, distortion,
						cracking and crazing, and are to be smooth, easily cleanable, and free from
						breaks, open seams, cracks, chips, pits and similar imperfections. Food-contact
						surfaces are to be free from difficult-to-clean internal corners and crevices.
						and are to be readily accessible for cleaning.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Interior › Section 14-5.82 - Materials permitted and prohibited

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Materials, including food-grade plastics,
					 used in the construction and repair of food vending machines are to be
					 nontoxic, not affected by foods, cleaning compounds, or such other substances
					 which may be found in the use environment, nonabsorbent and durable under
					 normal use. They are not to impart odor, color or taste, nor to contribute to
					 the contamination of food, and are to maintain their original properties under
					 repeated use. Painted food-contact surfaces are prohibited.
(b) Materials are to be of sufficient weight
					 and thickness to permit cleaning and sanitizing.
(c) Tubing conveying beverages or beverage
					 ingredients is to be fabricated from safe materials.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Interior › Section 14-5.83 - Lubrication

Current through Register Vol. 46, No. 28, July 10, 2024
Bearings and gears requiring lubricants are to be
						designed and constructed so that the lubricant cannot leak, drip or be forced
						into the food or onto food-contact surfaces. Food-grade lubricants are to be
						used on or within food-contact surfaces.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Interior › Section 14-5.84 - Machine cleanability

Current through Register Vol. 46, No. 28, July 10, 2024
Food vending machines are to be constructed to be
						cleanable:
(a) without being
					 disassembled;
(b) by disassembling
					 without the use of tools; or
(c) by
					 disassembling with the use of only simple tools, such as a mallet, a
					 screwdriver or an open-end wrench kept available near the equipment, unless
					 designed for in-place cleaning.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Interior › Section 14-5.85 - Equipment construction; in-place cleaning

Current through Register Vol. 46, No. 28, July 10, 2024
Food vending machines intended for in-place cleaning are
						to be constructed so 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 contact
					 all interior food-contact surfaces; and
(c) the system is self-draining or can be
					 completely evacuated.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Interior › Section 14-5.86 - Nonfood-contact surface cleanability

Current through Register Vol. 46, No. 28, July 10, 2024
Nonfood-contact surfaces of the interior of vending
						machines are to be designed and constructed to permit easy cleaning and to
						facilitate maintenance operations, and are to be kept clean and in good
						repair.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Interior › Section 14-5.87 - Protection of food in vending machines

Current through Register Vol. 46, No. 28, July 10, 2024
The openings into all nonpressurized containers used for
						the storage of vendable food, including water, are to be provided with covers
						which prevent contamination from reaching the interior of the containers. These
						covers are to be designed to provide a flange which overlaps the openings, and
						are to be sloped to drain wherever the collection of condensation, moisture or
						splash is possible. Concave covers or cover areas are prohibited. Any port
						opening through the cover is to be flanged upward at least 3/16 inch, and is to
						be provided with an overlapping cover flanged downward. Condensation-, drip- or
						dust-deflecting aprons are to be provided on all piping, thermometers,
						equipment, rotary shafts, and other functional parts extending into the food
						container unless a watertight joint is provided. Such aprons are to be
						considered as satisfactory covers for those openings which are in continuous
						use. Gaskets, if used, are to be of safe materials, nonabsorbent, and are to
						have a smooth surface. All gasket retaining grooves are to be easily
						cleanable.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Interior › Section 14-5.88 - Food protection during dispensing

Current through Register Vol. 46, No. 28, July 10, 2024
The delivery tube or chute and orifice of bulk food
						vending machines are to be protected from normal manual contact, dust, insects,
						rodents and other contamination. The design is to divert condensation or
						moisture from the normal filling position of the container receiving the food.
						The vending stage of such machines is to be provided with a tight-fitting,
						self-closing door or cover which is kept closed except when food is being
						removed. The cup-filling area or platform of controlled-location vending
						machines does not require a door or cover if there is no opening into the
						cabinet interior at that point other than for dispensing tube(s) or trapped
						waste tubing. The dispensing compartment of prepackaged candy and similar
						product vending machines is to be equipped with a self-closing lid at the
						vending locations where insect or rodent entry into the machine may
						occur.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Interior › Section 14-5.89 - Condensation water disposal; food container opening devices

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The food
					 storage compartment and other compartments in refrigerated vending machines
					 which are subject to condensation or cooling water retention are to be
					 self-draining or equipped with a drain outlet which permits complete draining.
					 In vending machines designed to store cartoned beverages, diversion devices and
					 retention pans or drains for leakage are to be provided. All such drains,
					 devices and retention pans are to be easily cleanable.
(b) Opening devices which come into contact
					 with food or the food-contact surfaces of the containers are to be constructed
					 of corrosion-resistant, nonabsorbent and safe materials. Unless the opening
					 device is of a single-service type, it is to be readily removable for cleaning,
					 and is to be kept clean. Parts of multi-use opening devices which come into
					 contact with the food or food-contact surface of containers are to be readily
					 removable for cleaning.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Exterior › Section 14-5.90 - Machine construction

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The
					 vending machine is to be of sturdy construction and the exterior is to be
					 designed, fabricated, finished and maintained to be easily cleanable and
					 minimize the entrance of insects and rodents. The exterior of the machine is to
					 be kept clean.
(b) Door and panel
					 access openings to the food and container storage spaces of the machine are to
					 be tight-fitting and, when necessary, gasketed to prevent the entrance of dust,
					 moisture, insects and rodents.
(c)
					 Ventilation louvers and openings into vending machines are to be effectively
					 screened. Screening material for openings into food and container storage
					 spaces of the machine are to be not less than 16 mesh to the inch or
					 equivalent. Screening material for openings into condenser units which are
					 separated from food and container storage spaces are to be not less than 8 mesh
					 to the inch or equivalent.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Exterior › Section 14-5.91 - Condenser unit

Current through Register Vol. 46, No. 28, July 10, 2024
In vending machines having a condenser unit as an
						integral part, the condenser unit is to be:
(a) separated from the food and container
					 storage space by a dust-proof barrier when located below these spaces;
					 or
(b) sealed from the food and
					 container storage space when located above these spaces.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Exterior › Section 14-5.92 - Free-standing vending machines

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Free-standing vending machines are to:
(1) be
					 light enough to be manually moved with ease by one person;
(2) be elevated on legs or extended sidewalls
					 to afford, with or without kickplates, an unobstructed vertical space of at
					 least six inches under the machine;
(3) be mounted on rollers or casters which
					 permit easy movement; or
(4) be
					 sealed to the floor.
Where used, kickplates are to be easily removable or be
						capable of being rotated.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Exterior › Section 14-5.93 - Service connections

Current through Register Vol. 46, No. 28, July 10, 2024
Service connections through an exterior wall of the
						machine, including water, gas, electrical and refrigeration connections, are to
						be grommeted or closed to prevent the entrance of insects and rodents. Service
						connections to machines vending potentially hazardous food are to be such as to
						discourage their unauthorized or unintentional disconnection.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Exterior › Section 14-5.94 - Existing equipment

Current through Register Vol. 46, No. 28, July 10, 2024
A food vending machine or piece of equipment used in
						existing food vending operations is acceptable for that operation provided that
						it is in good repair, maintained in a sanitary condition, the food-contact
						surfaces are nontoxic, and it performs its intended function in a satisfactory
						manner without contaminating food by normal use.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Exterior › Section 14-5.95 - Definitions relating to equipment and utensils

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Approved means that, under conditions of
					 use, the State Commissioner of Health, based on evaluation of the physical
					 characteristics and usual usages, has determined it to be in conformance with
					 good public health practices.
(b)
					 Easily cleanable means readily accessible and of material and finish fabricated
					 so that residues may be completely removed by normal cleaning
					 methods.
(c) Equipment is all food
					 vending machines, food heating devices, tables, counters, refrigerators, sinks,
					 ovens and similar items, other than utensils, used in the operation of a food
					 vending operation.
(d) Food-contact
					 surfaces are the surfaces of equipment, utensils, food vending machines and
					 single-service items which are normally contacted by food or which food may
					 contact and drain back into food or onto food-contact surfaces.
(e) Kitchenware is all multi-use utensils,
					 other than tableware, used in the storage, preparation, transfer, conveyance or
					 service of food.
(f)
					 Nonfood-contact surfaces are surfaces other than food-contact
					 surfaces.
(g) Single-service
					 articles are items intended by the manufacturer to be discarded after using
					 item once for eating or drinking.
(h) Utensil is any tableware or kitchenware
					 used in the storage, preparation, transfer or service of food.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Construction-Exterior › Section 14-5.96 - Other hazards

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Food
					 vending machines requiring electrical power are to be grounded or
					 double-insulated to protect anyone contacting or touching the machine from
					 shock.
(b) Food vending machines
					 are to be constructed and installed so that they are stable and resist tipping
					 under normal conditions of use and service.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Equipment Location › Section 14-5.100 - Vending machine location

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Vending machines, ovens and other equipment used in connection with a food
					 vending operation are to be located in a room, area or space which is
					 maintained in a clean condition and which is protected from overhead leakage or
					 condensation from water, waste or sewer piping. The immediate area in which the
					 equipment is located is to have adequate ventilation to remove odors and fumes.
					 Each vending machine is to be located so that the space around and under the
					 machine is easily cleaned and maintained, and so that insect and rodent
					 harborage is not created.
(b) The
					 floor area where vending machines are located is to be cleanable and capable of
					 withstanding repeated cleaning operations. This space and the immediate
					 surroundings of each vending machine are to be maintained in a clean
					 condition.
(c) Handwashing
					 facilities, including hot and cold or tempered running water, soap and
					 individual towels, are to be convenient to the machine location and available
					 for use by employees servicing or loading food vending machines.
(d) The immediate area in which a food
					 vending machine operation is located is to have at least 20 foot-candles of
					 lighting during times of operation at vending machine operating surfaces,
					 condiment dispensing tables, ovens, and at least 10 foot-candles at tables
					 furnished for eating.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Equipment and Utensil Cleaning and Sanitization › Section 14-5.110 - All equipment at vending locations to be kept clean

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Food-contact surfaces are to be cleaned
					 and sanitized each time the machine is serviced at an unattended vending
					 operation, and daily or as needed to protect food from contamination at an
					 attended vending operation.
(b)
					 Nonfood-contact surfaces of equipment are to be cleaned as often as necessary
					 to keep the equipment free of accumulations of dust, dirt, food particles and
					 other debris.
(c) Clean and
					 sanitized equipment and utensils, including single-service articles, are to be
					 handled, transported, stored and offered for consumer use so that they are
					 protected from contamination.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Equipment and Utensil Cleaning and Sanitization › Section 14-5.111 - Manual facilities

Current through Register Vol. 46, No. 28, July 10, 2024
The preferred manual method of cleaning and sanitizing
						equipment and utensils is to use a three-compartment sink; to wash in the first
						compartment with hot water and a detergent; rinse in clean hot water in the
						second compartment; and sanitize in the third compartment using an accepted
						procedure. Other methods acceptable to the State Commissioner of Health may be
						used. The procedure must clean and sanitize the article so as to produce an
						average plate count of not more than 100 colonies on the surface of utensils
						examined and free from coliform bacteria.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Equipment and Utensil Cleaning and Sanitization › Section 14-5.112 - Definition of sanitization; general requirements

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Sanitization is effective bactericidal
					 treatment by heat or chemical means, acceptable to the permit-issuing official,
					 which destroys pathogens on surfaces treated.
(b) The following are acceptable methods of
					 sanitizing:
(1) immersion for at least
					 one-half minute in clean hot water at a temperature of not less than 170° F
					 (76.7° C);
(2) immersion for at
					 least one minute in a clean solution containing at least 50 parts per million
					 of available chlorine at a temperature of at least 75° F (23.9° C);
(3) immersion for at least one minute in a
					 clean solution containing at least 12.5 parts per million of available iodine
					 and having pH not higher than 5.0, and at a temperature of at least 75° F
					 (23.9° C);
(4) immersion in a clean
					 solution containing any other chemical sanitizing agent, acceptable to the
					 State Commissioner of Health, that will provide the equivalent bactericidal
					 effect of a solution containing at least 50 parts per million of available
					 chlorine as hypochlorite at a temperature of at least 75° F (23.9° C) for one
					 minute; or
(5) swabbing with a
					 solution of at least twice the strength required for that sanitizing solution
					 when used for immersion.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Equipment and Utensil Cleaning and Sanitization › Section 14-5.113 - Drying

Current through Register Vol. 46, No. 28, July 10, 2024
All equipment and utensils are to be air-dried after
						sanitizing.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Equipment and Utensil Cleaning and Sanitization › Section 14-5.114 - Wiping cloths

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Moist
					 cloths used for wiping food-contact surfaces of equipment are to be used only
					 for this purpose. These cloths are to be stored in a sanitizing solution
					 between uses.
(b) Moist cloths used
					 for cleaning nonfood-contact surfaces of equipment are to be stored in a
					 sanitizing solution between uses, and are to be used only for this
					 purpose.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Equipment and Utensil Cleaning and Sanitization › Section 14-5.115 - Microwave ovens

Current through Register Vol. 46, No. 28, July 10, 2024
The cavities and door edges of microwave ovens are to be
						cleaned at least once a day, and are to be kept free of encrusted grease
						deposits and other accumulated soil.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Equipment and Utensil Cleaning and Sanitization › Section 14-5.116 - Cleaning record

Current through Register Vol. 46, No. 28, July 10, 2024
A record of cleaning operations is to be maintained by
						the operator. It is to be located in each machine or be returned daily to
						headquarters, and is to be available at the time of inspection and be current
						for at least the past 30 days.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Water Supply › Section 14-5.120 - Water supply

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The water
					 supply is to be adequate, safe, of sanitary quality from an acceptable source
					 that meets the requirements of Part 5 of this Title.
(b)
(1)
					 Water used as a food ingredient is to be piped to the vending machine under
					 pressure, except that in controlled-location vending machines, water obtained
					 from a safe source may be carried to the machines in sanitary containers that
					 protect it from contamination.
(2)
					 External water fill ports or drawers of controlled-location vending machines
					 are to be designed so that covers and drawers are secured to the machine. Where
					 unauthorized persons may have access to these machines, external fill port
					 covers or drawers are to be equipped with locks.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Sewage › Section 14-5.130 - General

Current through Register Vol. 46, No. 28, July 10, 2024
All sewage, including liquid waste, is to be disposed of
						in a public sewer or in a manner which protects the premises, personnel and
						contents within the establishment and does not create a
						nuisance.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Plumbing › Section 14-5.140 - Plumbing

Current through Register Vol. 46, No. 28, July 10, 2024
Plumbing is to be sized, installed and maintained to
						carry potable water to all parts of the food vending operation in quantities
						and at pressures needed for satisfactory operation. Sewage and liquid wastes
						are to be handled and disposed of in a manner which protects the premises,
						personnel and contents within the establishment and surroundings from
						contamination. All plumbing is to be constructed and maintained to prevent
						contamination of the potable water supply, food, equipment, utensils, the
						premises, contents, employees and patrons. There is to be no direct connection
						between the sewage system and any drains originating from fixtures and
						equipment used for storage, preparation or processing of food or drink. Waste
						lines from equipment requiring indirect drains are to be installed so as to
						prevent backflow from sewers and drains from other fixtures.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Plumbing › Section 14-5.141 - Definition of indirect drain

Current through Register Vol. 46, No. 28, July 10, 2024
An indirect drain is a waste line which does not connect
						directly with the drainage system, but conveys and discharges liquid wastes
						through an air break into an approved plumbing fixture or receptacle directly
						connected to the drainage system.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Plumbing › Section 14-5.142 - Toilet facilities

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Each
					 food vending operation is to have adequate, conveniently located and properly
					 installed toilet fixtures accessible to machine attendants and servicers.
					 Toilet fixtures are to be of sanitary design and readily cleanable. Toilet
					 rooms are to be completely enclosed and to have tight-fitting, self-closing
					 doors.
(b) Toilet facilities are to
					 be kept clean, in good repair and free from objectionable odors. A supply of
					 toilet tissue is to be provided at all times at each toilet. Easily cleanable
					 receptacles for waste paper and other refuse are to be provided. One receptacle
					 in toilet rooms used for women is to be covered. Employee handwashing signs are
					 to be posted in each employee toilet room area.
(c) All food vending operations with a
					 seating capacity of 20 or more, except those in operation on or before December
					 5, 1977, are to provide toilet facilities for their patrons as required by
					 chapter 774 of the Laws of 1977.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Plumbing › Section 14-5.143 - Handwashing facilities

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Handwashing facilities are to be provided and maintained for use by food
					 vending operation attendants and servicers. Sinks not in use for utensil or
					 equipment washing may be used for handwashing.
(b) Each handwashing facility is to be
					 provided with running hot and cold or tempered potable water. Self-closing or
					 metering faucets used are to provide a flow of water for at least 15 seconds
					 without need to reactivate the faucet. Steam mixing valves are
					 prohibited.
(c) Each handwashing
					 facility is to be provided with hand-cleaning soap or detergent with a sanitary
					 storage receptacle. Individual single-service towels, warm air blowers or clean
					 individual sections of continuous cloth are to be provided. Common towels are
					 prohibited. Conveniently located waste receptacles are to be provided if
					 disposable towels are used.
(d)
					 Handwashing facilities, soap or detergent receptacles, handwashing devices and
					 related facilities are to be kept clean and in good repair.
(e) Handwashing signs are to be posted at all
					 employee handwashing facilities.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Garbage and Refuse › Section 14-5.150 - Garbage and refuse storage and disposal

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Garbage and refuse is to be stored,
					 handled and disposed of in a manner that protects food and food-contact
					 surfaces from contamination and the premises from litter.
(b) Self-closing, leak-proof, easily
					 cleanable, insect-proof and rodent-proof waste receptacles are to be provided
					 and maintained at each food vending operation, of adequate capacity to receive
					 used cups, cartons, wrappers, straws, closures and other items. Plastic bags
					 and wet-strength paper bags may be used to line the receptacles. Soiled waste
					 receptacles are to be kept clean to prevent insect and rodent attraction, or
					 creation of a nuisance.
(c) Except
					 for machines dispensing only packaged food with crown closures, waste
					 receptacles are not to be located within the vending machine.
(d) Waste receptacles are not to be located
					 in a manner that will create a nuisance or prevent space around and under the
					 counter or enclosure from being easily cleaned and maintained. Suitable racks
					 or cases are to be provided for multi-use containers or bottles.
(e) Containers are to be provided within all
					 machines dispensing liquid food in bulk for the collection of drip, spillage,
					 overflow or other internal wastes. Such machines are to be equipped with an
					 automatic shut-off device at the waste pail, or other devices or valves which
					 will place the machine out of operation before the waste pail overflows, except
					 that controlled-location vending machines not connected to a water supply
					 system, and which generate no internal liquid wastes, may be equipped with
					 easily removable drip pans at the dispensing platform in lieu of internal waste
					 containers and automatic shut-off devices.
(f) Containers or surfaces on which such
					 wastes may accumulate are to be readily removable for cleaning, easily
					 cleanable, and corrosion-resistant. If liquid wastes from drip, spillage or
					 overflow, which originate within the machine, are discharged into a sewage
					 system, the connection to the sewer is to be an indirect drain.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Insect and Rodent Control › Section 14-5.160 - Insect and rodent control

Current through Register Vol. 46, No. 28, July 10, 2024
The food vending operation is to be free of insects,
						rodents, harborage, and insect or rodent breeding conditions. Pesticides are
						not to be used in place of or as a substitute for proper
						sanitation.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Construction and Maintenance of Physical Facilities › Section 14-5.170 - Premises

Current through Register Vol. 46, No. 28, July 10, 2024
Food vending operations, and all parts of the property
						used in connection with the operations, are to be kept clean and free from
						litter.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Enforcement › Section 14-5.181 - Preoperational review

Current through Register Vol. 46, No. 28, July 10, 2024
(a) It is the
					 responsibility of the operator of a food vending operation to construct, equip,
					 furnish, maintain and operate the food vending operation under his control in
					 compliance with the requirements of this Subpart and other applicable laws,
					 rules and regulations. Prior to construction, major renovation, or commencing
					 operation of a food vending operation, the permit-issuing official may require
					 all food vending operations under his control to submit sketches or plans
					 showing the floor layout, equipment, plumbing, ventilation, refuse storage
					 facilities, sewage disposal facilities and similar information.
(b) Submission and review of plans does not
					 relieve the operator or his successor from meeting all requirements of this
					 code.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Enforcement › Section 14-5.182 - Nontransferable

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Permits are
					 nontransferable from one owner or operator to another, or from one commissary
					 location to another.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Enforcement › Section 14-5.184 - Enforcement

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Operation of a
					 food vending commissary or food vending operation without a permit is a
					 violation of this Subpart. The permit-issuing official or his designated
					 representative may order any food vending commissary or food vending operation
					 requiring a permit in his jurisdiction, operating without a valid permit, to
					 close and cease all food operations immediately, and to remain closed until a
					 valid permit has been obtained.
(b)
					 For serious, repeated or persistent violations of any of the requirements of
					 this Subpart, or for interference with the permit-issuing official or his
					 designated representative in the performance of his duties, the permit may be
					 revoked after notice and an opportunity for a hearing has been provided by the
					 permit-issuing official.
(c) The
					 permit-issuing official may suspend a permit and order immediate cessation of
					 operations and service of food at a food vending commissary or food vending
					 operation within his jurisdiction when, in his opinion, continued operation is
					 an imminent hazard to public health. Any person so ordered is to comply
					 immediately, and within 15 days is to be provided with an opportunity to be
					 heard and to present proof that continued operation does not constitute a
					 danger to the public health.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Enforcement › Section 14-5.185 - Access

Current through Register Vol. 46, No. 28, July 10, 2024
The permit-issuing official or his designated
						representative is to be permitted access, for purposes of inspection, at all
						times while the food vending commissary or food vending operation in his area
						of jurisdiction is in operation, whether open to the public for service of food
						or not. Refusal of admittance, after proper identification, is cause for action
						to obtain permit revocation and an order to close.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Enforcement › Section 14-5.186 - Embargo

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The
					 permit-issuing official or his designated representative may, by written order,
					 place an embargo order on any food which he determines or has reason to believe
					 to be contaminated, unfit for human consumption, or from an unapproved source.
					 Such food may not be used, sold, donated, discarded, repackaged or otherwise
					 disposed of until such embargo is lifted by the permit-issuing official, his
					 designated representative, or court of competent jurisdiction. The
					 permit-issuing official shall provide the owner of the food embargoed, or the
					 representative of the owner, an opportunity to be heard within 15 calendar days
					 after the date of order of embargo. The hearing officer, based on the evidence
					 produced at such hearing, will make a recommendation to the permit-issuing
					 official that he vacate the order or embargo, or may, by written order, direct
					 the embargoed food, or any part of it, to be continued to be held under embargo
					 pending further testing, analysis or court action, to be destroyed, to be
					 denatured and rendered inedible, to be released for return to a food processing
					 plant for further processing, or to be released to another regulatory agency.
					 The permit-issuing official will consider the hearing officer's recommendation
					 in determining the disposition of the embargoed food.
(b) The owner of the food embargoed shall be
					 deemed to have received notice of embargo and hearing at the time the notice of
					 embargo and hearing is delivered to any of his employees or agents.
(c) The permit-issuing official or his
					 designated representative may take representative samples of the suspected food
					 for analysis upon payment of retail value of the sample taken.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Enforcement › Section 14-5.187 - Suspension of permits

Current through Register Vol. 46, No. 28, July 10, 2024
Permits may be suspended temporarily by the
						permit-issuing official, after notice and an opportunity to be heard, for
						failure of the permit holder to comply with the requirements of this Subpart,
						or with any lawful notice or order issued by the permit-issuing official or his
						designated representative.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Enforcement › Section 14-5.188 - Closure

Current through Register Vol. 46, No. 28, July 10, 2024
When action is taken to order closure and cessation of
						operations, the permit-issuing official or his designated representative is
						to:
(a) conspicuously post a notice or
					 placard at each entrance of the food vending commissary, food vending operation
					 or on the food vending machine, stating the existence of such order and the
					 authority for such order. This order is not to be concealed, mutilated or
					 altered by any person, or removed without permission of the permit-issuing
					 official; and
(b) publish notice of
					 the order, with the reasons for the order, in one or more newspapers in the
					 county or city in which the food vending commissary or food vending operation
					 is located.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Enforcement › Section 14-5.189 - Hearings

Current through Register Vol. 46, No. 28, July 10, 2024
The hearings provided for in this section are to be
						conducted by the permit-issuing official or his designated hearing
						officer.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Enforcement › Section 14-5.190 - Emergency occurrences, reporting of foodborne disease

Current through Register Vol. 46, No. 28, July 10, 2024
(a) In the event of an occurrence such as
					 fire, flood, power outage, or similar event which might result in the
					 contamination of food, or which might prevent potentially hazardous food from
					 being held at required temperatures, the person in charge of the food vending
					 commissary or food vending operation is to immediately notify the
					 permit-issuing official.
(b) Any
					 food service operator having actual or constructive knowledge of the occurrence
					 of illness allegedly due to the consumption of food served at the
					 establishment, shall report the same within 24 hours by telephone, telegram, or
					 in person to the permit-issuing official.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Enforcement › Section 14-5.191 - Waiver

Current through Register Vol. 46, No. 28, July 10, 2024
The permit-issuing official may waive, in writing, any of
						the requirements of this Subpart, and the waiver included as a condition of the
						permit to operate, when it reasonably appears that the public health will not
						be endangered by such waiver. All such waivers are to be only for the same
						period as the term of the permit.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Enforcement › Section 14-5.192 - Separability

Current through Register Vol. 46, No. 28, July 10, 2024
If any provision of this Subpart is held invalid, such
						invalidity shall not affect other provisions which shall be given effect
						without the invalid provisions.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 15 - Migrant Farmworker Housing › General Provisions › Section 15.2 - Application

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The
				  requirements of this Part shall apply to migrant farmworker housing facilities
				  occupied by five or more persons one or more of whom are employed to perform in
				  farm activities. In determining whether a certain property constitutes a
				  migrant farmworker housing facility within the intent of this Part, the
				  property owner or other persons occupying the property on a continuous annual
				  basis shall not be included in computing the number of persons occupying the
				  property.
(b) The requirements of
				  this Part shall not apply to:
(1) a private
				  residence, a facility regulated by Subparts 7-1 and 7-2 of this Title, or other
				  similar property which is primarily occupied or maintained for occupancy of
				  persons other than migrant farmworkers; and
(2) any other type of operation, occupancy or
				  use of a property determined by the State Commissioner of Health as not being
				  within the intent of regulation by this Part.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 15 - Migrant Farmworker Housing › General Provisions › Section 15.3 - Enforcement

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Permits and
				  placarding.
(1) Operation of a mgrant
				  farmworker housing facility without a permit is a violation of this Part. The
				  permit-issuing official may order any facility operaing without a permit to
				  close and remain closed until a valid permit for operation of the facility is
				  obtained.
(2) The enforcement
				  procedures delineated in sections 12, 12-a, 12-b, 16, 206, 225, 308, 309, 1303-1305,
				  1308 and
				  1330  of the Public Health Law shall be used
				  as appropriate. Where a public health hazard is found, the building or portion
				  of the migrant farmworker housing facility constituting the hazard may be
				  placarded to prohibit use until the hazard is corrected in order to protect the
				  public health or safety of the occupants. When a placard is used, it shall be
				  conspicuously posted at each entrance or walkway leading to the portion of the
				  property where the hazard exists. The placard shall state the authority for its
				  placement and indicate that concealment, mutilation, alteration or removal of
				  it by any person without permission of the permit-issuing official shall
				  constitute a violation of this Chapter and the Public Health Law.
(3) As soon as possible and in any event
				  within 15 days after placarding a facility, the operator shall be provided with
				  an opportunity to be heard and present evidence that continued operation of the
				  facility does not constitute a danger to the health or safety of the occupants
				  or the public. The hearing shall be conducted by the permit-issuing official or
				  his designated hearing officer.
(4)
				  The permit-issuing official or his designated representative shall inspect the
				  premises within two working days of notification that the hazard has been
				  eliminated, to remove the placards after verifying correction.