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 14-1 - Food Service Establishments › Purpose › Section 14-1.1 - Purpose

Current through Register Vol. 46, No. 28, July 10, 2024
The purpose of this code is to protect the public health.
						Owners and operators of food service establishments are to operate their
						premises in such a way as to avoid imminent health hazards. Health hazards in
						operation, when called to their attention by the representative of the
						permit-issuing official, are to be corrected immediately. Deficiencies, other
						than imminent health hazards, such as poor sanitary practices, are to be
						corrected in accordance with a schedule approved by 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 14-1 - Food Service Establishments › Public Health Hazards › Section 14-1.10 - Definition of imminent health hazard

Current through Register Vol. 46, No. 28, July 10, 2024
(a) An imminent health hazard is any
					 violation, combination of violations, condition or combination of conditions
					 making it probable that the food or drink served to the public by the
					 establishment or its continued operation can injure the health of the consumer
					 or the public. Imminent health hazards include but are not limited to the
					 conditions listed in subdivisions (b) and (c) of this section.
(b) Any of the following five violations are
					 imminent health hazards against the public interest which require the
					 permit-issuing official or his designated representative to order the
					 establishment closed and all service of food stopped immediately, if not
					 corrected at the time of the inspection while the permit-issuing official or
					 representative of the permit-issuing official is on the premises:
(1) food is present in the establishment from
					 an unapproved or unknown source or which is or may be adulterated, contaminated
					 or otherwise unfit for human consumption;
(2) potentially hazardous food is held for a
					 period longer than that necessary for preparation or service at a temperature
					 greater than 45 degrees Fahrenheit (7.2 degrees Celsius) or less than 140
					 degrees Fahrenheit (60 degrees Celsius);
(3) potentialiy hazardous food exposed to
					 consumer or other contamination is served again;
(4) toxic items are improperly labeled,
					 stored or used; or
(5) persons with
					 disease or infection which can be transmitted by food or drink are not
					 restricted to prevent food contamination within the food service
					 establishment.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Service Establishment › Section 14-1.20 - Definitions of food service establishment and caterer

Current through Register Vol. 46, No. 28, July 10, 2024
(a) A food service establishment is a place
					 where food is prepared and intended for individual portion service and includes
					 the site at which the individual portions are provided, whether consumption
					 occurs on or off the premises. The term excludes food processing
					 establishments, retail food stores, private homes where food is prepared or
					 served for family consumption, and food service operations where a distinct
					 group mutually provides, prepares, serves and consumes the food such as a
					 "covered-dish supper" limited to a congregation, club or fraternal
					 organization.
(b) A caterer is a
					 person who prepares, furnishes, or prepares and furnishes food intended for
					 individual portion service at the premises of the consumer, whether such
					 premises are temporary or permanent. A caterer is considered a food service
					 establishment operator and is required to operate in conformance with this
					 Subpart.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Service Establishment › Section 14-1.21 - Definitions of food processing establishment and commissary

Current through Register Vol. 46, No. 28, July 10, 2024
(a) A food processing establishment is a
					 commercial establishment operated under license, permit or with the approval of
					 an appropriate regulatory authority, where food is manufactured or packaged for
					 human consumption at another establishment or place.
(b) A commissary is a place where food is
					 stored, processed or packaged and prepared in individual portions for service
					 at a food service establishment. A commissary supplying vending machines,
					 mobile food service establishments, or owned and operated by an owner operating
					 the food service establishment exclusively served by the commissary, is to be
					 operated under permit and in accordance with this Subpart.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Service Establishment › Section 14-1.22 - Definition of person

Current through Register Vol. 46, No. 28, July 10, 2024
A person, as used in this Subpart, is an individual,
						firm, estate, partnership, company, corporation, trustee, association or any
						public or private entity.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Service Establishment › Section 14-1.23 - Definition of law

Current through Register Vol. 46, No. 28, July 10, 2024
Law means and includes Federal, State and local statutes,
						ordinances and regulations.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Service Establishment › Section 14-1.24 - Definition of frozen desserts

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Frozen desserts are ice cream, frozen custard, French ice cream, French custard
					 ice cream, artificially sweetened ice cream, ice milk, artifically sweetened
					 ice milk, fruit sherbet, non-fruit sherbet, water ices, non-fruit water ices,
					 confection frozen without stirring, dairy confection frozen without stirring,
					 manufactured dessert mix, frozen confection, melloream frozen dessert,
					 parevine, frozen yogurt, freezer made shakes, freezer made milk shakes, dietary
					 frozen dessert, whipped cream confection and bisque tortoni, as all such
					 products are commonly known, together with any mix used in making such frozen
					 desserts, and any products which are similar in appearance, odor or taste to
					 such products, or are prepared or frozen as frozen desserts are customarily
					 prepared and frozen, whether made with dairy products or non-dairy products.
					 Any operation producing chips or flakes of ice made from water with or without
					 additives, served to the customer with or without flavorings added by the
					 operator or consumer, is included as a retail frozen dessert within this
					 definition. This operation is commonly known as a slush operation.
(b) Retail frozen desserts are to be
					 manufactured from ingredients and are to be identified in conformance with the
					 applicable requirements of Part 39 of the rules and regulations of the State
					 Department of Agriculture and Markets (1 NYCRR Part 39).
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Service Establishment › Section 14-1.25 - Definition of adequate

Current through Register Vol. 46, No. 28, July 10, 2024
Adequate shall mean sufficient to accomplish the purposes
						for which something is intended, and to such a degree that no unreasonable risk
						to health or safety is presented. An item installed, maintained, designed and
						assembled, an activity conducted or act performed, in accordance with generally
						accepted standards, principles or practices applicable to a particular trade,
						business, occupation or profession, is adequate within the meaning of this
						Subpart.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Supplies › Section 14-1.30 - Definition of food

Current through Register Vol. 46, No. 28, July 10, 2024
Food is any edible substance, ice, beverage or ingredient
						used or intended for use or for sale in whole or in part for human
						consumption.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Supplies › Section 14-1.31 - Food; definitions of contamination and potentially hazardous food; food sources; hermetically sealed foods

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Food is to be free from adulteration,
					 spoilage, filth or other contamination, and suitable for human
					 consumption.
(b) Contamination
					 means exposing food to filth, toxic substances, manual contact during service
					 or preparation if such food will not be subsequently cooked prior to service,
					 rodent or insect contact or infestation, or any condition which permits
					 introduction of pathogenic microorganisms or foreign matter. Potentially
					 hazardous foods held at temperatures between 45 degrees Fahrenheit (7.2 degrees
					 Celsius) and 140 degrees Fahrenheit (60 degrees Celsius) either for a period of
					 time exceeding that reasonably required for preparation or for more than two
					 hours, the allowed service time, are considered to be contaminated.
					 Contaminated food is considered adulterated.
(c) Potentially hazardous food is any food
					 that consists in whole or in part of milk or milk products, eggs, meat,
					 poultry, fish, shellfish, edible crustacea, cooked potato, cooked rice or other
					 ingredients, including synthetic ingredients, in a form capable of supporting:
(1) rapid and progressive growth of
					 infectious, or toxigenic microorganisms; or
(2) the slower growth of C. botulinum.
The term does not include foods with a water activity
						(Aw) value of 0.85 or less, or a hydrogen ion concentration (pH) level of 4.6
						or below.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Supplies › Section 14-1.32 - Definition of hermetically sealed container

Current through Register Vol. 46, No. 28, July 10, 2024
An hermetically sealed container is a container which is
						designed and intended to be secure against the entry of microorganisms and to
						maintain the safety and quality of its contents after
						processing.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Supplies › Section 14-1.33 - Milk and milk products and substitutions; fresh and frozen shellfish; eggs; pasteurization, packaging and labeling

Current through Register Vol. 46, No. 28, July 10, 2024
(a) When fluid and dry mllk, fluid and dry
					 milk products, and fluid or dry milk substitutes are used or served, they are
					 to be pasteurized and are to meet the standards established by law.
(b) When fresh and frozen shellfish or
					 shucked shellfish (oysters, clams or mussels) are used, they must be identified
					 with the name and address of the original shell-stock processor,
					 shucker-packer, or repacker, and the foreign, intrastate and interstate
					 certification number issued according to law. Tags are to be retained for 90
					 days after use of shellfish.
(c)
					 Only clean, whole eggs, with shell intact and free from cracks or checks, or
					 pasteurized liquid, frozen or dry eggs or pasteurized dry egg products arm to
					 be used. All containers in which shell eggs are received in a food service
					 establishment must identify the source.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Supplies › Section 14-1.34 - Microbiological standards; potentially hazardous foods

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The State Commissioner of Health may
					 designate, by administrative order, the names and types of foods which are
					 potentially hazardous and subject to microbiological standards established by
					 him.
(b) No person is to
					 manufacture, produce, pack, possess, sell, offer for sale, deliver or give away
					 any potentially hazardous food of the name or type designated pursuant to
					 subdivision (a) of this section, if such food contains any fecal coliform,
					 salmonella, shigella or other pathogenic microorganisms or their toxic
					 products.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Supplies › Section 14-1.35 - Packaging of smoked fish and smoked fish products

Current through Register Vol. 46, No. 28, July 10, 2024
No person shall package, distribute, sell, offer for sale
						or deliver smoked fish or smoked fish products packaged so that oxygen is
						excluded unless the product has been heat processed after packaging at a
						temperature and for a time sufficient to destroy all spores of Clostridium
						botulinum and is packaged in such a fashion that subsequent bacterial
						contamination is prevented. If not packaged so that oxygen is excluded or if
						not heat processed to destroy Clostridium botulinum spores and packaged so as
						to prevent subsequent bacterial contamination, the smoked fish or smoked fish
						product shall be immediately refrigerated and maintained at a temperature of 38
						degrees Fahrenheit or less without interruption until sold to the ultimate
						consumer.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Protection › Section 14-1.40 - Food protection; potentially hazardous food, temperature and refrigeration requirements

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Food
					 is to be protected from contamination during storage, preparation, display,
					 service and transportation. The temperature of potentially hazardous food is to
					 be 45 degrees Fahrenheit (7.2 degrees Celsius) or below, or 140 degrees
					 Fahrenheit (60 degrees Celsius) or above at all times, except during necessary
					 times of preparation or during a limited period of time, while being held for
					 service, which may not exceed two hours. Intact shell egg temperatures shall be
					 considered acceptable if the ambient storage temperature is 45 degrees
					 Fahrenheit (7.2 degrees Celsius) or less.
(b) Potentially hazardous food requiring
					 refrigeration is to be cooled by an adequate method so that every part of the
					 product is reduced from 120 degrees Fahrenheit (48.9 degrees Celsius) to 70
					 degrees Fahrenheit (21.1 degrees Celsius) within two hours and to 45 degrees
					 Fahrenheit (7.2 degrees Celsius) or below within four additional
					 hours.
(c) Intact shell eggs shall
					 be stored at an ambient temperature of 45 degrees Fahrenheit (7.2 degrees
					 Celsius) or below.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Protection › Section 14-1.41 - Reservice of unused potentially hazardous food and unused, unprotected food prohibited

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Unused potentially hazardous food which has been served may not be served
					 again.
(b) Unused, unprotected food
					 which has been served may not be served again.
(c) Food is considered served when it has
					 been offered without protection to the consumer.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Protection › Section 14-1.42 - Storage of food removed from original containers or packages

Current through Register Vol. 46, No. 28, July 10, 2024
Food removed from the original container or package is to
						be protected from contamination by storing in clean, covered, sanitized
						containers maintained at temperatures.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Protection › Section 14-1.43 - Storage of food; general requirements

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Containers of food are to be stored a
					 minimum of six inches (14.24 centimeters) above the floor to protect the food
					 from splash and other contamination, and at a height to permit easy cleaning of
					 storage area.
(b) Food and
					 containers of food and food wrapping materials are not to be stored under
					 exposed or unprotected sewer lines. The storage of same in toilet rooms is
					 prohibited.
(c) Food not subject to
					 further washing or cooking is to be stored and protected against
					 cross-contamination from food requiring washing and cooking.
(d) Packaged food is not to be stored in
					 contact with water or undrained ice. Ice intended for human consumption is not
					 to be used as a medium for cooling stored food, food containers or food
					 utensils.
(e) Food which is not
					 readily identifiable is to be stored in properly labeled original product
					 containers or in containers labeled to identify the food by common
					 name.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Protection › Section 14-1.44 - Refrigerated storage

Current through Register Vol. 46, No. 28, July 10, 2024
Enough conveniently located refrigeration facilities or
						effectively insulated facilities are to be provided and used to maintain
						potentially hazardous food at required temperatures during storage. Each
						facility storing potentially hazardous food is to have a numerically scaled
						indicating thermometer accurate to plus or minus two degrees Fahrenheit (1.1
						degrees Celsius), which measures air temperature in the warmest part of the
						unit. Recording thermometers may be used in lieu of indicating
						thermometers.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Protection › Section 14-1.45 - Hot storage

Current through Register Vol. 46, No. 28, July 10, 2024
Enough conveniently located hot food storage facilities
						are to be provided and used to maintain potentially hazardous food at the
						required temperature during storage. Each potentially hazardous food storage
						facility is to have a numerically scaled indicating thermometer, accurate to
						plus or minus two degrees Fahrenheit (1.1 degrees Celsius) available and used
						to measure the temperature of food stored in the facility or installed to
						measure the air temperature in the coldest part of the
						facility.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Transportation › Section 14-1.50 - Transportation

Current through Register Vol. 46, No. 28, July 10, 2024
During transportation, including transportation to
						another location for service or catering operations, food is to meet the
						requirements of this Subpart relating to food protection, temperature, handling
						and storage. Food, utensils, equipment and tableware are to be protected from
						contamination during transportation by use of covered containers, complete
						wrappings or packaging. Original individual packages do not need to be
						overwrapped or covered if the original package has not been torn or
						broken.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Toxic Materials › Section 14-1.60 - Poisonous and toxic materials; restrictions; labeling and storage

Current through Register Vol. 46, No. 28, July 10, 2024
Poisonous and toxic materials are restricted to those
						required to maintain sanitary conditions, which include pest control and
						sanitization, and when so used in food establishments are to be prominently
						labeled and lawfully permitted under State and Federal regulations, and are to
						be used in accordance with label directions.
(a) Poisonous and toxic materials are to be
					 stored in areas designated for such use and for no other purpose, or in a
					 storage area outside the food, equipment and utensil storage area. Bactericides
					 and cleaning compounds are not to be stored with insecticides, rodenticides or
					 other poisonous materials. Insecticides and rodenticides are to be kept in
					 their original containers. Insecticide spraying is prohibited in food
					 preparation and service areas while food is being processed, prepared or
					 served, or where unprotected food, clean utensils or containers are displayed
					 or stored.
(b) Bactericides,
					 cleaning compounds or other compounds used on food-contact surfaces are not to
					 leave toxic residues on such surfaces.
(c) Phenolic compounds may not be used for
					 sanitizing food-contact surfaces.
(d) First-aid supplies and personal
					 medications are restricted to designated locations.
(e) The use of unprotected bait stations in
					 food storage, service and preparation areas and in utensil washing and storage
					 areas is forbidden.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Personnel › Section 14-1.70 - Employee health

Current through Register Vol. 46, No. 28, July 10, 2024
No person is to work in a food service
						establishment:
(a) in a capacity which
					 can result in contamination of food or food-contact surfaces with
					 disease-causing organisms;
(b)
					 while infected with a disease in a communicable form capable of transmission by
					 food;
(c) who is otherwise a
					 carrier of organisms that cause such disease; or
(d) while afflicted with a boil or infected
					 wound.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Personnel › Section 14-1.71 - Employee cleanliness

Current through Register Vol. 46, No. 28, July 10, 2024
Employees are to maintain a high degree of personal
						cleanliness and are to conform with good hygienic practices when working in
						food service establishments. 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.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Personnel › Section 14-1.72 - Employee consumption of food and use of tobacco, hair restraints

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Employees are
					 to consume food only in designated dining areas where it will not result in
					 contamination of other food, equipment, utensils or other items needing
					 protection.
(b) Tobacco in any form
					 is not to be used by employees while engaged in food preparation or service, or
					 while washing equipment or utensils, or where its use will result in
					 contamination of food equipment or utensils, or where its use will result in
					 contamination of food, equipment or utensils.
(c) All persons within a food service
					 establishment who work in areas where food is prepared are to use hats, caps or
					 hair nets as restraints which minimize hair contact with hands, food and
					 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 14-1 - Food Service Establishments › Personnel › Section 14-1.73 - Personnel training

Current through Register Vol. 46, No. 28, July 10, 2024
The permit-issuing official may establish and conduct or
						designate training programs and require that owners and/or operators of food
						service establishments attend them.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Preparation and Service › Section 14-1.80 - Food preparation and service

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Food is to be prepared and served with no
					 bare hand contact unless the food will be subsequenty heated to at least the
					 minimum temperature required under section
					 14-1.82 
					 of this Subpart or to 165 degrees Fahrenheit (73.9 degrees Celsius) or greater
					 for foods that are being heated for a second or subsequent time.
(b) Convenient and suitable utensils and/or
					 sanitary gloves are to be provided and used to prepare or serve food to
					 eliminate bare hand contact and prevent contamination. Waxed paper, napkins or
					 equivalent barrier to prevent hand contact can also be used to serve
					 food.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Preparation and Service › Section 14-1.81 - Washing of fruits and vegetables

Current through Register Vol. 46, No. 28, July 10, 2024
Raw fruits and raw vegetables are to be thoroughly washed
						with potable water before serving.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Preparation and Service › Section 14-1.82 - Cooking of potentially hazardous foods

Current through Register Vol. 46, No. 28, July 10, 2024
All parts of potentially hazardous foods requiring
						cooking are to be heated to at least 140 degrees Fahrenheit (60 degrees
						Celsius), except:
(a) poultry, poultry
					 stuffing, stuffed meats and stuffing containing meat are to be heated so all
					 parts are at least 165 degrees Fahrenheit (73.9 degrees Celsius) with no
					 interruption of the cooking process;
(b) pork and food containing pork is to be
					 heated so all parts of the food are at least 150 degrees Fahrenheit (65.6
					 degrees Celsius);
(c) rare roast
					 beef and/or rare beef steaks are to be heated to an internal temperature of 130
					 degrees Fahrenheit (54.4 degrees Celsius), unless otherwise ordered by the
					 consumer. When meat or fish is served raw, the consumer is to be
					 notified;
(d) shell eggs or foods
					 containing shell eggs are to be heated to 145 degrees Fahrenheit (62.8 degrees
					 Celsius) or greater unless an individual consumer requests preparation of a
					 shell egg or food containing shell eggs in a style such as raw, poached or
					 fried which must be prepared at a temperature less than 145 degrees Fahrenheit
					 in order to comply with the request;
(e) every part of ground meat or foods
					 containing ground meat are to be heated to at least 158 degrees Fahrenheit
					 (69.4 degrees Celsius), unless a consumer requests preparation of a single
					 order of ground meat or food containing ground meat which must be prepared at a
					 temperature less than 158 degrees Fahrenheit in order to comply with the
					 request.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Preparation and Service › Section 14-1.83 - Reheating

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The entire mass
					 of all precooked, refrigerated, potentially hazardous food that is to be
					 reheated must be heated to 165 degrees Fahrenheit (73.9 degrees Celsius) or
					 above within two hours and held above 140 degrees Fahrenheit (60 degrees
					 Celsius) until served.
(b)
					 Precooked potentially hazardous foods from commercially processed hermetically
					 sealed containers and precooked potentially hazardous foods in intact packages
					 from commercial food processing establishments that are to be heated for the
					 first time within the food service establishment must be heated to 140 degrees
					 Fahrenheit (60 degrees Celsius) within two hours and held above 140 degrees
					 Fahrenheit (60 degrees Celsius) until served.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Preparation and Service › Section 14-1.84 - Dry milk and dry milk products

Current through Register Vol. 46, No. 28, July 10, 2024
Dry milk and dry milk products, if used, must be
						reconstituted in the establishment.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Preparation and Service › Section 14-1.85 - Product thermometers

Current through Register Vol. 46, No. 28, July 10, 2024
Metal stem-type, numerically scaled, indicating
						thermometers accurate to plus or minus two degrees Fahrenheit (1.1 degrees
						Celsius) are to be provided and used to determine that proper internal cooking,
						holding or refrigeration temperatures of all potentially hazardous foods are
						obtained and maintained.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Preparation and Service › Section 14-1.86 - Thawing of potentially hazardous foods

Current through Register Vol. 46, No. 28, July 10, 2024
Potentially hazardous foods are to be thawed:
(a) in refrigerated facilities at a
					 temperature not to exceed 45 degrees Fahrenheit (7.2 degrees Celsius);
					 or
(b) under potable running water
					 at a temperature of 70 degrees Fahrenheit (21.1 degrees Celsius) or below, with
					 sufficient water velocity to agitate and float off loose particles into the
					 overflow; or
(c) in a microwave
					 oven when the food will be immediately transferred to conventional cooking
					 facilities as part of a continuous cooking process, or when the entire
					 uninterrupted cooking process takes place in a microwave oven; or
(d) as part of the conventional cooking
					 process. Whole frozen poultry or poultry breasts, other than a single portion,
					 must be completely thawed prior to conventional cooking, except for a single
					 portion intended for service to an individual consumer.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Preparation and Service › Section 14-1.87 - Service of milk and milk products, dairy or non-dairy creaming and whitening agents, condiments and ice; dispensing utensils use and storage

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Milk and milk
					 products served to the consumer are to be in a commercially filled package or
					 drawn from a commercially filled dispensing container in a refrigerated bulk
					 milk dispenser.
(b) Dairy or
					 non-dairy creaming or whitening agents are to be provided in an individual
					 service container, protected pour-type pitcher or drawn from a refrigerated
					 dispenser designed for such purpose.
(c) Condiments, seasoning and dressings are
					 to be provided in individual packages, from protected dispensers or containers
					 or in the original container or pour-type dispenser. Sugar for consumer usage
					 is to be provided in individual packages or pour-type dispensers.
(d) Ice for consumer use is to be dispensed
					 by using scoops, tongs or other ice-dispensing utensils or through automatic
					 self-service ice-dispensing equipment. Ice-dispensing utensils are to be stored
					 on a clean surface or in the ice with the dispensing utensil's handle extended
					 out of the ice.
(e) Suitable
					 dispensing utensils are to be used by employees or provided to the consumers
					 who serve themselves. Between uses the utensils are to be:
(1) stored in the food with the dispensing
					 utensil's handle extended out of the food;
(2) stored clean and dry; or
(3) stored in running water dipper
					 well.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Preparation and Service › Section 14-1.88 - Display and service of food

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Food placed on display is to be protected against contamination. Easily
					 cleanable counter-protector devices, cabinets, display cases, containers or
					 other similar protective equipment are to be used. Self-service openings in
					 counter guards are required to protect food from unnecessary manual contact by
					 consumers. The quantity of food displayed is to be appropriate to meet
					 immediate needs.
(b) The
					 requirements for counter-protector devices required in subdivision (a) of this
					 section are waived when the food displayed is at a catered party or occasion
					 where the consumers are limited to a single group, not the general public, and
					 where the food will be on display for no more than two hours. All leftover food
					 not protected while displayed must be discarded.
(c) All artificial lighting fixtures located
					 over, by or within food storage, preparation, service or display facilities,
					 and facilities where utensils and equipment are cleaned and stored, are to be
					 protected to prevent broken glass from falling into food or onto food-contact
					 surfaces. This requirement does not include decorative lighting fixtures in
					 areas used exclusively for dining.
(d) Infrared or other heat lamps are to be
					 protected against breakage by shielding surrounding and extending beyond the
					 bulb, leaving only the face of the bulb exposed.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Food Preparation and Service › Section 14-1.89 - Use of Liquid Nitrogen and Dry Ice

Current through Register Vol. 46, No. 28, July 10, 2024
For the purposes of this section, liquid Nitrogen shall
						mean Nitrogen in its cryogenic liquid form, which comes in direct contact with
						food or is used as a food additive. Dry Ice shall mean Carbon Dioxide in its
						solid form, which comes in direct contact with food or is used as a food
						additive.
(a) Only food-grade liquid
					 Nitrogen or Dry Ice may be added to food.
(b) Liquid Nitrogen, used in the preparation
					 of food, shall be evaporated completely or the operator shall ensure that all
					 residual liquid Nitrogen is drained prior to service.
(c) Dry Ice, used in the preparation of food,
					 shall be sublimated completely prior to service or the operator shall ensure no
					 residual Dry Ice is served to the patrons.
(d) Liquid Nitrogen or Dry Ice shall not be
					 added to any food before service, such that a "fog" or "smoke" effect remains
					 at time of service or is created during eating.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment and Utensils › Section 14-1.90 - Construction

Current through Register Vol. 46, No. 28, July 10, 2024
Equipment and utensils are to be constructed of safe
						materials which will not contaminate or otherwise affect food. Such materials
						are to be resistant to denting, buckling, pitting, chipping, distortion,
						cracking and crazing, smooth, easily cleanable and free from breaks, open
						seams, cracks, chips, pits and similar imperfections. Equipment and utensils
						are to be free from difficult-to-clean internal corners and crevices.
						Food-contact surfaces are to be readily accessible for
						cleaning.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment and Utensils › Section 14-1.91 - Equipment and utensils; materials permitted and prohibited

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Materials, including food-grade plastics
					 used in the construction and repair of equipment and utensils are to be
					 nontoxic, not affected by foods, cleaning compounds, or such other substances
					 which may be found in the use environment, nonabsorbent and durable under
					 normal use. They are not to impart odor, color or taste nor contribute to the
					 contamination of food, and are to maintain their original properties under
					 repeated use. Painted food-contact surfaces are prohibited.
(b) Hard maple or other equivalent
					 nonabsorbent material meeting the above criteria may be used for cutting blocks
					 and cutting boards, baker's tables and work surfaces, and are to be maintained
					 in a smooth, clean condition.
(c)
					 Canvas, cloth and other porous material, other than for single-service use, are
					 prohibited as a food-contact surface.
(d) Materials are to be of sufficient weight
					 and thickness to permit cleaning and sanitizing.
(e) Tubing conveying beverages or beverage
					 ingredients is to be fabricated from food-grade materials.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment and Utensils › Section 14-1.92 - Equipment lubrication

Current through Register Vol. 46, No. 28, July 10, 2024
Equipment containing bearings and gears requiring
						lubricants is 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 14-1 - Food Service Establishments › Equipment and Utensils › Section 14-1.93 - Equipment construction; cleanability

Current through Register Vol. 46, No. 28, July 10, 2024
Equipment is to be constructed to be cleanable:
(a) without being disassembled;
(b) by disassembling without the use of
					 tools; or
(c) by easy 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 14-1 - Food Service Establishments › Equipment and Utensils › Section 14-1.94 - Equipment construction; in-place cleaning

Current through Register Vol. 46, No. 28, July 10, 2024
Equipment intended for inplace cleaning is 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 14-1 - Food Service Establishments › Equipment and Utensils › Section 14-1.95 - Equipment acceptable

Current through Register Vol. 46, No. 28, July 10, 2024
Equipment installed in existing food service
						establishments is acceptable in that establishment provided that it is in good
						repair, maintained in a sanitary condition, the food-contact surfaces are
						nontoxic and it performs its intended function in a satisfactory manner without
						contaminating food by normal use.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment and Utensils › Section 14-1.96 - Definitions relating to equipment and utensils

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Approved means acceptable under
					 conditions of use to the permit-issuing official, based on the determination of
					 conformance to appropriate standards and good public health practice.
(b) Easily cleanable means readily accessible
					 and of material and finish fabricated so that residues may be completely
					 removed by normal cleaning methods.
(c) Equipment is all stoves, ranges, hoods,
					 meatblocks, tables, counters, refrigerators, sinks, dishwashing machines,
					 steamtables and similiar items, other than utensils, used in the operation of a
					 food establishment.
(d)
					 Food-contact surfaces are the surfaces of equipment, utensils, kitchenware and
					 tableware which are normally contacted by food, or which food may contact and
					 drain back into food or onto food-contact surfaces.
(e) Kitchenware is all multi-use utensils
					 other than tableware used in the storage, preparation, transfer, conveyance or
					 service of food.
(f)
					 Non-food-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, drinking or as a container.
(h) Tableware is all multi-use eating and
					 drinking utensils.
(i) Utensil is
					 any tableware and kitchenware used in the storage, preparation, transfer or
					 service of food.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment and Utensils › Section 14-1.97 - Single-service articles; when required

Current through Register Vol. 46, No. 28, July 10, 2024
Single-service articles are to be furnished to consumers
						at all food service establishments which do not have effective facilities for
						cleaning and sanitizing tableware. Single-service articles are to be discarded
						after one use.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment Installation and Location › Section 14-1.100 - Supplies and equipment; location

Current through Register Vol. 46, No. 28, July 10, 2024
Supplies and equipment, including ice makers and ice
						storage equipment, are not to be located under exposed or unprotected sewer
						lines, open stairwells or other sources of contamination. This requirement does
						not apply to location under automatic fire protection sprinkler heads that may
						be required by law.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment Installation and Location › Section 14-1.101 - Equipment installation

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Equipment, unless easily movable, is to be:
(1) sealed to the floor;
(2) installed on a raised platform of
					 concrete or other smooth masonry, in a way that meets all the requirements for
					 sealing or floor clearance; or
(3)
					 elevated on legs to provide at least a six-inch (15.2-centimeter) clearance
					 between the floor and the equipment.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment Installation and Location › Section 14-1.102 - Aisles and working spaces

Current through Register Vol. 46, No. 28, July 10, 2024
Unobstructed aisles and working spaces are to be provided
						of sufficient width to permit employees to perform their duties readily without
						contamination of food or food-contact surfaces by clothing or personal contact.
						Easily movable storage equipment, such as pallets, racks and dollies, is to be
						positioned to provide accessibility to working areas.