reglab/statecodes huggingface dataset:
Ohio Administrative Code › Title 3706 - Ohio Air Quality Development Authority › Chapter 3706-3 - Accessing Confidential Personal Information › Section 3706-3-03 - Valid reasons for accessing confidential personal information

Current through all regulations passed and filed through July 1, 2024
Pursuant to the requirements of division (B)(2) of section
				1347.15
				of the Revised Code, this rule contains a list of valid reasons, directly
				related to the Ohio air quality development authority's exercise of its powers
				or duties, for which only employees of the Ohio air quality development
				authority may access confidential personal information (CPI) regardless of
				whether the personal information system is a manual system or computer
				system:
(A) Performing the following
			 functions constitute valid reasons for authorized employees of the Ohio air
			 quality development authority to access confidential personal information:
(1) Responding to a public records
			 request;
(2) Responding to a
			 request from an individual for the list of CPI the agency maintains on that
			 individual;
(3) Administering a
			 constitutional provision or duty;
(4) Administering a statutory provision or
			 duty;
(5) Administering an
			 administrative rule provision or duty;
(6) Complying with any state or federal
			 program requirements;
(7)
			 Processing or payment of claims or otherwise administering a program with
			 individual participants or beneficiaries;
(8) Auditing purposes;
(9) Licensure [or permit, eligibility,
			 filing, etc.] processes;
(10)
			 Investigation or law enforcement purposes;
(11) Administrative hearings;
(12) Litigation, complying with an order of
			 the court, or subpoena;
(13) Human
			 resource matters (e.g., hiring, promotion, demotion, discharge, salary/
			 compensation issues, leave requests/issues, time card
			 approvals/issues);
(14) Complying
			 with an executive order or policy;
(15) Complying with an agency policy or a
			 state administrative policy issued by the department of administrative
			 services, the office of budget and management or other similar state agency;
			 or
(16) Complying with a collective
			 bargaining agreement provision.
Ohio Administrative Code › Title 3706 - Ohio Air Quality Development Authority › Chapter 3706-3 - Accessing Confidential Personal Information › Section 3706-3-04 - Confidentiality statutes

Current through all regulations passed and filed through July 1, 2024
The following federal statutes or regulations or state statutes
				and administrative rules make personal information maintained by the agency
				confidential and identify the confidential personal information within the
				scope of rules promulgated by this authority in accordance with section
				1347.15
				of the Revised Code:
(A) Social
			 security numbers:
			 5 U.S.C.
			 552a
								,
			 unless the individual was told that the number would be disclosed.
(B) Education records pursuant to the Family
			 Educational Right to Privacy Act (FERPA).
(C) Confidential law enforcement
			 investigatory records pursuant to section
			 149.43
			 of the Revised Code.
Ohio Administrative Code › Title 3706 - Ohio Air Quality Development Authority › Chapter 3706-4 - Definitions › Section 3706-4-01 - Definitions

Current through all regulations passed and filed through July 1, 2024
As used in this chapter:
(A)
								"Qualifying
			 nuclear resource" shall have the meaning set forth in division (A) of section
			 3706.40 of the Revised
			 Code.
(B)
								"Qualifying renewable resource" shall have the meaning
			 set forth in division (B) of section
			 3706.40 of the Revised
			 Code.
(C)
								"Credit price adjustment" shall have the meaning set
			 forth in division (C) of section
			 3706.40 of the Revised
			 Code.
(D)
								"Strike Price" shall have the meaning set forth in
			 division (D) of section
			 3706.40 of the Revised
			 Code.
(E)
								"Market Price Index" shall have the meaning set forth
			 in division (E) of section
			 3706.40 of the Revised
			 Code.
(F)
								"Electric distribution utility" shall have the meaning
			 set forth in section 4928.01 of the Revised
			 Code.
(G)
								"Generation Attribute Tracking System" shall be the
			 system maintained by PJM environmental information services,
			 Inc.
Ohio Administrative Code › Title 3706 - Ohio Air Quality Development Authority › Chapter 3706-4 - Definitions › Section 3706-4-02 - Purpose and scope

Current through all regulations passed and filed through July 1, 2024
(A)
								This chapter
			 addresses the implementation of the qualifying nuclear and renewable resource
			 program, as detailed in sections
			 3706.40 to
			 3706.65 of the Revised
			 Code.
(B)
								The Ohio air quality development authority may waive
			 any requirement of this chapter, other than a requirement mandated by statute,
			 for good cause shown.
Ohio Administrative Code › Title 3706 - Ohio Air Quality Development Authority › Chapter 3706-4 - Definitions › Section 3706-4-03 - Application requirements

Current through all regulations passed and filed through July 1, 2024
(A)
								Not later than
			 February 1, 2020, the owner or operator of a qualifying nuclear resource or
			 qualifying renewable resource may apply to the Ohio air quality development
			 authority to receive payments for nuclear resource credits or renewable energy
			 credits, as applicable, under section
			 3706.55 of the Revised
			 Code.
(B)
								An application submitted under division (A) of this
			 section for a qualifying nuclear resource shall include all of the following
			 information pertaining to the resource:
(1)
									Financial
			 information.
(2)
									Certified cost and revenue projections through December
			 31, 2026.
(3)
									Operation and maintenance expenses.
(4)
									Fuel expenses,
			 including spent-fuel expenses.
(5)
									Nonfuel capital
			 expenses.
(6)
									Fully allocated overhead costs.
(7)
									The cost of
			 operational risks and market risks that would be avoided by ceasing operation
			 of the resource.
(8)
									Any other information, financial or otherwise, that
			 demonstrates that the resource is projected not to continue being
			 operational.
Ohio Administrative Code › Title 3706 - Ohio Air Quality Development Authority › Chapter 3706-4 - Definitions › Section 3706-4-04 - Application approval

Current through all regulations passed and filed through July 1, 2024
(A)
								After receiving
			 an application under section
			 3706.41 of the Revised Code, the
			 Ohio air quality development authority shall review and approve the
			 application, not later than March 31, 2020, if all of the following
			 apply:
(1)
									The
			 resource meets the definition of a qualifying nuclear resource or qualifying
			 renewable resource in section
			 3706.40 of the Revised
			 Code.
(2)
									For a qualifying nuclear resource only, both of the
			 following apply:
(a)
										The application meets the requirements of section
			 3706.41 of the Revised Code;
			 and
(b)
										The resource's operator maintains both a principal
			 place of business in this state and a substantial presence in this state with
			 regard to its business operations, offices, and
			 transactions.
Ohio Administrative Code › Title 3706 - Ohio Air Quality Development Authority › Chapter 3706-4 - Definitions › Section 3706-4-05 - Generation reporting and renewable resource credits

Current through all regulations passed and filed through July 1, 2024
(A)
								An owner or operator of a qualifying nuclear resource
			 or qualifying renewable resource whose application was approved under section
			 3706.43 of the Revised Code
			 shall report to the Ohio air quality development authority, not later than
			 seven days after the close of each quarter, the number of megawatt hours the
			 resource produced, if any, in the previous quarter. The first report shall be
			 made not later than April 7, 2020, and the last report shall be made not later
			 than January 7, 2027. The information reported shall be in accordance with data
			 from the generation attribute tracking system.
(B)
								The authority
			 shall issue one nuclear resource credit to a qualifying nuclear resource for
			 each megawatt hour of electricity that is both reported under paragraph (A) of
			 this rule and approved by the authority. The authority shall issue one
			 renewable energy credit to a qualifying renewable resource for each megawatt
			 hour of electricity that is both reported under paragraph (A) of this rule and
			 approved by the authority.
(C)
								Except as
			 provided in section 3706.61 of the Revised Code, the
			 price for a nuclear resource credit paid under section
			 3706.55 of the Revised Code
			 shall be nine dollars.
(D)
								The price for a renewable energy credit paid under
			 section 3706.55 of the Revised Code
			 shall be nine dollars.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-01 - State of Ohio Uniform Food Safety Code and definitions

Current through all regulations passed and filed through July 1, 2024
[Comment: For publication dates of the Code of Federal
				Regulations (C.F.R.) referenced in this rule, see paragraph (B)(15)(b) of rule
				3717-1-01 of the Administrative
				Code.]
(A) Chapter 3717-1 of the
			 Administrative Code 
								will also be known as "The State of Ohio Uniform
			 Food Safety Code."
(B) Definitions
			 for the purposes of Chapter 3717-1 of the Administrative Code:
(1) Additive.
(a) "Color additive" has the meaning stated
			 in the Federal Food, Drug, and Cosmetic Act, section 201(t) (as amended on
			 April 24, 2013) and 21
			 C.F.R. 70.3 (f).
(b) "Food additive" has the meaning stated in
			 the Federal Food, Drug, and Cosmetic Act, section 201(s) (as amended on April
			 24, 2013) and 21 C.F.R.
			 170.3 (e)(1).
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-02 - Determination of the primary business of a facility for purpose of licensure

Current through all regulations passed and filed through July 1, 2024
(A) When the
			 activities of a 
								food service operation and a
			 
								retail food establishment are carried on within
			 the same facility by the same person or government entity, the licensor shall
			 determine whether the person or government entity must be licensed as a
			 
								food service operation or
			 
								retail food establishment according to the
			 primary business of the person or government entity.
(B) The licensor shall consult with the
			 person or government entity to obtain the necessary information about whether:
(1) The facility's food service operation
			 sales volume is greater than its retail food establishment sales volume, in
			 which case its primary business is a food service operation; or
(2) The facility's retail food establishment
			 sales volume is greater than its food service operation sales volume, in which
			 case its primary business is a retail food establishment.
(3)
									When sales volume
			 information does not exist, the licensor shall determine the primary business
			 in consultation with the person or government entity based on the anticipated
			 sales volume.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-02.1 - Management and personnel: employee health

Current through all regulations passed and filed through July 1, 2024
(A) The license holder shall require food
			 employees and conditional employees to report to the person in charge
			 information about their health as it relates to diseases that are transmissible
			 through food. A food employee or conditional employee shall report the
			 information in a manner that allows the person in charge to reduce the risk of
			 foodborne disease transmission, including providing necessary additional
			 information, such as the date of onset of symptoms and an illness, or of a
			 diagnosis without symptoms, if the food employee or conditional employee:
(1) Has any of the following symptoms:
(a) Vomiting;
(b) Diarrhea;
(c) Jaundice;
(d) Sore throat with fever; or
(e) A lesion containing pus such as a boil or
			 infected wound that is open or draining and is:
(i) On the hands or wrists, unless an
			 impermeable cover such as a finger cot or stall protects the lesion and a
			 single-use glove is worn over the impermeable cover;
(ii) On exposed portions of the arms, unless
			 the lesion is protected by an impermeable cover; or
(iii) On other parts of the body, unless the
			 lesion is covered by a dry, durable, tight-fitting bandage.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-02.2 - Management and personnel: personal cleanliness

Current through all regulations passed and filed through July 1, 2024
[Comment: For publication dates of the C.F.R. referenced in
				this rule, see paragraph (B) (15)(b) of rule
				3717-1-01
				of the Administrative Code.]
(A) Hands
			 and arms - clean condition.
Food employees shall keep their hands and exposed portions of
				their arms clean.
(B) Hands
			 and arms - cleaning procedure.
(1)
									Except as
			 specified in paragraph (B)(4) of this rule, food employees shall clean
			 their hands and exposed portions of their arms including surrogate prosthetic
			 devices for hands or arms for at least twenty seconds, using a hand cleaner in
			 a handwashing sink that is equipped as specified under paragraph (C) of rule
			 3717-1-05.1 of the Administrative Code and paragraphs (A) to (F) of rule
			 3717-1-06.2 of the Administrative Code.
(2) Food employees shall use the following
			 cleaning procedure in the order stated to clean their hands and exposed
			 portions of their arms, including surrogate prosthetic devices for hands and
			 arms:
(a) Rinse under clean, running warm
			 water;
(b) Apply an amount of hand
			 cleaner recommended by the product manufacturer;
(c) Rub together vigorously for at least ten
			 to fifteen seconds while:
(i) Paying
			 particular attention to removing soil from underneath the fingernails during
			 the cleaning procedure; and
(ii)
			 Creating friction on the surfaces of the hands and arms or surrogate prosthetic
			 devices for hands and arms, finger tips, and areas between the
			 fingers.
(d) Thoroughly
			 rinse under clean, running warm water; and
(e) Immediately follow the cleaning procedure
			 with thorough drying using a method as specified under paragraph (C) of rule
			 3717-1-06.2 of the Administrative Code.
(3) To avoid recontaminating their hands or
			 surrogate prosthetic devices, food employees may use disposable paper towels or
			 similar clean barriers when touching surfaces such as manually operated faucet
			 handles on a handwashing sink or the handle of a restroom door.
(4) If approved and capable of removing the
			 types of soils encountered in the food operations involved, an automatic
			 handwashing facility may be used by food employees to clean their hands or
			 surrogate prosthetic devices.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-02.3 - Management and personnel: hygienic practices

Current through all regulations passed and filed through July 1, 2024
(A) Food contamination prevention - eating,
			 drinking, or using tobacco.
An employee shall eat, drink, or use tobacco only in designated
				areas where the contamination of exposed food; clean equipment, utensils, or
				linens; unwrapped single-service or single-use articles; or other items needing
				protection cannot result. This does not prohibit a food employee
				from drinking from a closed beverage container if the container is handled to
				prevent contamination of:
(1) The
			 employee's hands;
(2) The
			 container; and
(3) Exposed food;
			 clean equipment, utensils, or linens; or unwrapped single-service or single-use
			 articles.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-02.4 - Management and personnel: supervision

Current through all regulations passed and filed through July 1, 2024
(A) Person in charge - assignment of
			 responsibility.
(1) The license holder
			 
									is
			 the person responsible for the food service operation or retail food
			 establishment. The license holder may be the person in charge or
			  designate a person or persons in
			 charge and 
									to ensure that a person in charge with applicable
			 knowledge is present at the food service operation or retail food establishment
			 during all hours of operation. This paragraph does not apply to a micro market
			 as defined in Chapter 3717-1 of the Administrative Code.
(2) Each risk level III and risk level IV
			 food service operation and retail food establishment 
									is obligated to
			 have at least one employee that has supervisory and management responsibility
			 and the authority to direct and control food preparation and service
			 
									that has obtained manager certification in food
			 protection according to rule
			 3701-21-25 of the Administrative
			 Code.
(3) Temporary, mobile,
			 vending and risk level I and risk level II food service operations or retail
			 food establishments are exempt from paragraph (A)(2) of this rule.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-03 - Food - safe, unadulterated, and honestly presented

Current through all regulations passed and filed through July 1, 2024
Food 
								is to be safe, unadulterated, and, as specified
				under paragraph (B) of rule
				3717-1-03.5 of the
				Administrative Code, honestly presented.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-03.3 - Food: destruction of organisms of public health concern

Current through all regulations passed and filed through July 1, 2024
(A) Raw animal
			 foods - cooking.
(1) Except as provided under
			 paragraphs (A)(2), (A)(3), and (A)(4) of this rule, raw animal foods such as
			 eggs, fish, meat, poultry, and foods containing these raw animal foods, shall
			 be cooked to heat all parts of the food to a temperature and for a time that
			 complies with one of the following methods based on the food that is being
			 cooked:
(a) One-hundred forty-five degrees
			 Fahrenheit (sixty-three degrees Celsius) or above for fifteen seconds for:
(i) Raw eggs that are broken and prepared in
			 response to a consumer's order and for immediate service; and
(ii) Except as specified under paragraphs
			 (A)(1)(b), (A)(1)(c), (A)(2) and (A)(4) of this rule, fish and meat including
			 game animals commercially raised for food as specified under paragraph (G)
			 (1)(a) of rule 3717-1-03.1 of the Administrative Code and game animals under a
			 voluntary inspection program as specified under paragraph (G)(1)(b) of rule
			 3717-1-03.1 of the Administrative Code.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-03.4 - Food: limitation of growth of organisms of public health concern

Current through all regulations passed and filed through July 1, 2024
[Comment: For publication dates of the C.F.R. referenced in
				this rule, see paragraph (B) (15)(b) of rule
				3717-1-01 of the Administrative
				Code.]
(A) Frozen food - temperature
			 and time control.
Stored frozen foods 
									are to be maintained frozen.
(B) Time/temperature controlled for safety
			 food - slacking.
Frozen time/temperature controlled for safety food that is
				slacked to moderate the temperature 
									is to be held:
(1) Under refrigeration that maintains the
			 food temperature at forty-one degrees Fahrenheit (five degrees Celsius) or
			 less; or
(2) At any temperature if
			 the food remains frozen.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-03.5 - Food: food identity, presentation, and on premises labeling

Current through all regulations passed and filed through July 1, 2024
[Comment: For publication dates of the C.F.R. referenced in
				this rule, see paragraph (B) (15)(b) of rule
				3717-1-01
				of the Administrative Code.]
(A)
			 Standards of identity.
Packaged food shall comply with standard of identity
				requirements in 21 C.F.R. 131-169 and 9 C.F.R. 319, and the general
				requirements in 21 C.F.R. 130 and 9 C.F.R. 319 Subpart A.
(B) Honestly presented.
(1) Food shall be offered for human
			 consumption in a way that does not mislead or misinform the consumer.
(2) Food or color additives, colored
			 overwraps, or lights may not be used to misrepresent the true appearance,
			 color, or quality of a food.
(3)
			 The sale of kosher foods shall be in accordance with section
			 1329.29 of the Revised
			 Code.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-03.6 - Food: discarding or reconditioning unsafe, adulterated or contaminated food

Current through all regulations passed and filed through July 1, 2024
(A) A food that is unsafe, adulterated, or
			 not honestly presented as specified under rule
			 3717-1-03 of the Administrative
			 Code 
								is
			 to be discarded or reconditioned according to an approved
			 procedure.
(B) Food that is not
			 from an approved source as specified under paragraphs (A) to (G) of rule
			 3717-1-03.1 of the
			 Administrative Code 
								is to be discarded.
(C) Ready-to-eat food that may have been
			 contaminated by an employee who has been restricted or excluded as specified
			 under paragraph (D) of rule
			 3717-1-02.1 of the
			 Administrative Code 
								is to be discarded.
(D) Food that is contaminated by food
			 employees, consumers, or other persons through contact with their hands, bodily
			 discharges, such as nasal or oral discharges, or other means
			 
								is to
			 be discarded.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-03.7 - Food: special requirements for highly susceptible populations

Current through all regulations passed and filed through July 1, 2024
[Comment: For publication dates of the C.F.R. referenced in
				this rule, see paragraph (B) (15)(b) of rule
				3717-1-01
				of the Administrative Code.]
In a food service operation or retail food establishment that
				serves a highly susceptible population:
(A) The following criteria apply to juice:
(1) For the purposes of paragraph (A) of this
			 rule, children who are nine years of age or less and receive food in a school,
			 day care setting, or similar facility that provides custodial care are included
			 as highly susceptible populations;
(2) Prepackaged juice or a prepackaged
			 beverage containing juice, that bears a warning label as specified in
			 21
			 C.F.R. 101.17(g), that has
			 not been specifically processed to prevent, reduce, or eliminate the presence
			 of pathogens, or a packaged juice or beverage containing juice, that bears a
			 warning label as specified in rule
			 3717-1-08
			 of the Administrative Code, may not be served or offered for sale;
			 and
(3) Unpackaged juice that is
			 prepared on the premises for service or sale in a ready-to-eat form shall be
			 processed under a HACCP plan and as specified in
			 21 C.F.R.
			 120.24. This is not intended to include
			 freshly prepared fruit or vegetable purees that are prepared on-site that are
			 not beverages or ingredients of beverages.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-04 - Equipment, utensils, and linens: materials for construction and repair

Current through all regulations passed and filed through July 1, 2024
[Comment: For publication dates of the C.F.R. referenced in
				this rule, see paragraph (B) (15)(b) of rule
				3717-1-01
				of the Administrative Code.]
(A)
			 Multiuse utensils and food contact surfaces - material characteristics.
Materials that are used in the construction of utensils and
				food-contact surfaces of equipment may not allow the migration of deleterious
				substances or impart colors, odors, or tastes to food and under normal use
				conditions shall be:
(1)
			 Safe;
(2) Durable,
			 corrosion-resistant, and nonabsorbent;
(3) Sufficient in weight and thickness to
			 withstand repeated warewashing;
(4)
			 Finished to have a smooth, easily cleanable surface; and
(5) Resistant to pitting, chipping, crazing,
			 scratching, scoring, distortion, and decomposition.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-04.1 - Equipment, utensils, and linens: design and construction

Current through all regulations passed and filed through July 1, 2024
(A) Equipment and
			 utensils - durability and strength.
Equipment and utensils 
									are to be
				designed and constructed to be durable and to retain their characteristic
				qualities under normal use conditions.
(B) Food temperature measuring devices -
			 construction.
Food temperature measuring devices 
									cannot have
				sensors or stems constructed of glass, except that thermometers with glass
				sensors or stems that are encased in a shatterproof coating such as candy
				thermometers may be used.
(C) Food-contact surfaces - cleanability.
Multiuse food-contact surfaces 
									are to
				be:
(1) Smooth;
(2) Free of breaks, open seams, cracks,
			 chips, inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners,
			 and crevices;
(4) Finished to have
			 smooth welds and joints; and
(5)
			 Except for cooking oil storage tanks, distribution lines for cooking oils, or
			 beverage syrup lines or tubes; accessible for cleaning and inspection by one of
			 the following methods:
(a) Without being
			 disassembled;
(b) By disassembling
			 without the use of tools; or
(c) By
			 easy disassembling with the use of handheld tools commonly available to
			 maintenance and cleaning personnel such as screwdrivers, pliers, open-end
			 wrenches, and Allen wrenches.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-04.2 - Equipment, utensils, and linens: numbers and capacities

Current through all regulations passed and filed through July 1, 2024
(A) Equipment -
			 cooling, heating, and holding capacities.
Equipment for cooling, heating, or holding cold or hot
				time/temperature controlled for safety food, shall be sufficient in number and
				capacity to provide food at the food temperatures specified under rule
				3717-1-03.3 of the Administrative Code and rule 3717-1-03.4 of the
				Administrative Code.
(B)
			 Manual warewashing - sink compartment requirements.
(1) Except as specified in paragraph (B)(3)
			 of this rule, a sink with at least three compartments shall be provided for
			 manually washing, rinsing, and sanitizing equipment and utensils.
(2) Sink compartments shall be large enough
			 to accommodate immersion of the largest equipment and utensils. If equipment or
			 utensils are too large for the warewashing sink, a warewashing machine or
			 alternative equipment as specified in paragraph (B)(3) of this rule shall be
			 used.
(3) Alternative manual
			 warewashing equipment may be used when there are special cleaning needs or
			 constraints and its use is approved. Alternative manual warewashing equipment
			 may include:
(a) High-pressure detergent
			 sprayers;
(b) Low- or line-pressure
			 spray detergent foamers;
(c) Other
			 task-specific cleaning equipment;
(d) Brushes or other implements;
(e) Two-compartment sinks as specified under
			 paragraphs (B)(4) and (B)(5) of this rule; or
(f) Receptacles that substitute for the
			 compartments of a multicompartment sink.
(4) Before a two-compartment sink is used:
(a) The license holder shall have its use
			 approved by the licensor; and
(b)
			 The license holder shall limit the number of kitchenware items cleaned and
			 sanitized in the two compartment sink, and shall limit warewashing to batch
			 operations for cleaning kitchenware such as between cutting one type of raw
			 meat and another or cleanup at the end of a shift, and shall:
(i) Make up the cleaning and sanitizing
			 solutions immediately before use and drain them immediately after use;
			 and
(ii) Use a detergent-sanitizer
			 to sanitize and apply the detergent-sanitizer in accordance with the
			 manufacturer's label instructions and as specified under paragraph (O) of rule
			 3717-1-04.4 of the Administrative Code; or
(iii) Use a hot water sanitization immersion
			 step as specified under paragraph (J)(3) of rule 3717-1-04.5 of the
			 Administrative Code.
(5) A two-compartment sink may not be used
			 for warewashing operations where cleaning and sanitizing solutions are used for
			 a continuous or intermittent flow of kitchenware or tableware in an ongoing
			 warewashing process.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-04.3 - Equipment, utensils, and linens: location and installation

Current through all regulations passed and filed through July 1, 2024
(A) Equipment,
			 clothes washers and dryers, and storage cabinets - contamination prevention by
			 properly locating.
(1) Equipment, a cabinet
			 used for the storage of food, or a cabinet that is used to store cleaned and
			 sanitized equipment, utensils, laundered linens, single-service articles, or
			 single-use articles 
									are not to be
			 located:
(a) In toilet rooms;
(b) In garbage rooms;
(c) In mechanical rooms;
(d) Under sewer lines that are not shielded
			 to intercept potential drips;
(e)
			 Under leaking water lines including leaking automatic fire sprinkler heads or
			 under lines on which water has condensed;
(f) Under open stairwells;
(g) In locker rooms unless it is a storage
			 cabinet used only for linens, single-service articles, or single-use articles;
			 or
(h) Under other sources of
			 contamination.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-04.4 - Equipment, utensils, and linens: maintenance and operation

Current through all regulations passed and filed through July 1, 2024
[Comment: For publication dates of the C.F.R. referenced in
				this rule, see paragraph (B) (15)(b) of rule
				3717-1-01
				of the Administrative Code.]
(A)
			 Equipment - good repair and proper adjustment.
(1) Equipment shall be maintained in a state
			 of repair and condition that meets the requirements specified under rule
			 3717-1-04
			 of the Administrative Code and rule 3717-1-04.1 of the Administrative
			 Code.
(2) Equipment components such
			 as doors, seals, hinges, fasteners, and kick plates shall be kept intact,
			 tight, and adjusted in accordance with manufacturer's specifications.
(3) Cutting or piercing parts of can openers
			 shall be kept sharp to minimize the creation of metal fragments that can
			 contaminate food when the container is opened.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-04.5 - Equipment, utensils, and linens: cleaning of equipment and utensils

Current through all regulations passed and filed through July 1, 2024
(A) Equipment,
			 food-contact surfaces, nonfood-contact surfaces, and utensils.
(1) Equipment food-contact surfaces and
			 utensils shall be clean to sight and touch.
(2) The food-contact surfaces of cooking
			 equipment and pans shall be kept free of encrusted grease deposits and other
			 soil accumulations.
(3)
			 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of
			 dust, dirt, food residue, and other debris.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-04.6 - Equipment, utensils, and linens: sanitizing of equipment and utensils

Current through all regulations passed and filed through July 1, 2024
(A) Food-contact
			 surfaces and utensils.
Equipment food-contact surfaces and utensils shall be
				sanitized.
(B) Sanitizing
			 frequency of utensils and food-contact surfaces - before use after cleaning.
Utensils and food-contact surfaces of equipment shall be
				sanitized before use after cleaning.
(C) Hot water and chemical sanitizing -
			 methods.
After being cleaned, equipment food-contact surfaces and
				utensils shall be sanitized in:
(1)
			 Hot water manual operations by immersion for at least thirty seconds and as
			 specified under paragraph (K) of rule 3717-1-04.4 of the Administrative Code;
(2) Hot water mechanical
			 operations by being cycled through equipment that is set up as specified under
			 paragraphs (E), (L), and (M) of rule 3717-1-04.4 of the Administrative Code and
			 achieving a utensil surface temperature of one hundred sixty degrees Fahrenheit
			 (seventy-one degrees Celsius) as measured by an irreversible registering
			 temperature indicator; or
(3)
			 Chemical manual or mechanical operations, including the application of
			 sanitizing chemicals by immersion, manual swabbing, brushing, or pressure
			 spraying methods, using a solution as specified under paragraph (N) of rule
			 3717-1-04.4 of the Administrative Code by providing:
(a) Except as specified under paragraph
			 (C)(3)(b) of this rule, a contact time of at least ten seconds for a chlorine
			 solution specified under paragraph (N)(1) of rule 3717-1-04.4 of the
			 Administrative Code;
(b)
										A
			 contact time of at least seven seconds for a chlorine solution of fifty
			 ppm (mg/L) that has a pH of ten or less and a temperature of at least one
			 hundred degrees Fahrenheit (thirty-eight degrees Celsius) or a pH of eight or
			 less and a temperature of at least seventy-five degrees Fahrenheit (twenty-four
			 degrees Celsius);
(c)
										A
			 contact time of at least thirty seconds for other chemical sanitizing
			 solutions; or
(d)
										A
			 contact time used in relationship with a combination of temperature,
			 concentration, and pH that, when evaluated for efficacy, yields sanitization.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-04.7 - Equipment, utensils, and linens: laundering

Current through all regulations passed and filed through July 1, 2024
(A) Clean linens.
Clean linens 
									are to be free from food residues and other
				soiling matter.
(B)
			 Frequency of laundering - specifications.
(1)
			 Linens that do not come in direct contact with food 
									are to be
			 laundered between operations if they become wet, sticky, or visibly
			 soiled.
(2) Cloth gloves used as
			 specified in paragraph (N)(3) of rule
			 3717-1-03.2 of the
			 Administrative Code 
									are to be laundered before being used with a
			 different type of raw animal food such as beef, fish, lamb, pork, or
			 poultry.
(3) Linens that are used
			 as specified under paragraph (L) of rule
			 3717-1-03.2 of the
			 Administrative Code and cloth napkins 
									are to be laundered between each use.
(4) Wet wiping cloths
			 
									are to
			 be laundered daily.
(5) Dry wiping
			 cloths 
									are
			 to be laundered as necessary to prevent contamination of food and clean
			 serving utensils.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-04.8 - Equipment, utensils, and linens: protection of clean items

Current through all regulations passed and filed through July 1, 2024
(A) Equipment and
			 utensils - air-drying required.
After cleaning and sanitizing, equipment and utensils:
(1) Shall be air-dried or used after adequate
			 draining before contact with food; and
(2) May not be cloth dried. Utensils that
			 have been air-dried may be polished with cloths that are maintained clean and
			 dry.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-05 - Water, plumbing, and waste: water

Current through all regulations passed and filed through July 1, 2024
[Comment: For publication dates of the
				C.F.R.
				referenced in this rule, see paragraph (B)(15)(b) of rule
				3717-1-01
				of the Administrative Code.]
(A)
			 Source - approved system.
Drinking water shall be obtained from an approved source that
				is:
(1) A public water system that is
			 constructed, maintained and operated in accordance with Chapter 6109. of the
			 Revised Code and the rules adopted thereunder; or
(2) A private water system that is
			 constructed, maintained, and operated in accordance with section
			 3701.344 of the Revised Code and
			 Chapter 3701-28 of the Administrative Code.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-05.1 - Water, plumbing, and waste: plumbing system

Current through all regulations passed and filed through July 1, 2024
(A) Materials - approved.
(1) A plumbing system and hoses conveying
			 water shall be constructed and repaired with approved materials that meet NSF
			 standard 61 or equivalent.
(2) A
			 water filter shall be made of safe materials.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-05.2 - Mobile water tanks

Current through all regulations passed and filed through July 1, 2024
(A) Materials - approved.
Materials that are used in the construction of mobile water
				tanks, and appurtenances shall be:
(1) Safe;
(2) Durable, corrosion-resistant, and
			 nonabsorbent;
(3) Finished to have
			 a smooth, easily cleanable surface; and
(4) Constructed of materials that meet NSF
			 standard 61 or the equivalent.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-05.3 - Water, plumbing, and waste: sewage, other liquid waste, and rainwater

Current through all regulations passed and filed through July 1, 2024
(A) Mobile holding
			 tank - capacity and drainage.
A sewage holding tank in a mobile food service operation or
				mobile retail food establishment shall be:
(1) Sized fifteen per cent larger in capacity
			 than the water supply tank; and
(2)
			 Sloped to a drain that is one inch (twenty-five millimeters) in inner diameter
			 or greater, and equipped with a shut-off valve.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-05.4 - Water, plumbing, and waste: refuse, recyclables, and returnables

Current through all regulations passed and filed through July 1, 2024
(A) Indoor storage
			 area.
If located within the food service operation or retail food
				establishment, a storage area for refuse, recyclables, or returnables shall
				meet the requirements specified under paragraph (A)(1) of rule
				3717-1-06
				of the Administrative Code and paragraphs (A) to (H), (M), and (N) of rule
				3717-1-06.1 of the Administrative Code.
(B) Outdoor storage surface.
An outdoor storage surface for refuse, recyclables, or
				returnables shall be constructed of nonabsorbent material such as concrete or
				asphalt and shall be smooth, durable, and sloped to drain.
(C) Outdoor enclosure.
If used, an outdoor enclosure for refuse, recyclables, or
				returnables shall be constructed of durable and cleanable materials.
(D) Receptacles.
Receptacles and waste handling units for refuse, recyclables,
				or returnables and for use with materials containing food residue shall be
				durable, cleanable, insect-resistant and rodent-resistant, leakproof, and
				nonabsorbent. This paragraph does not prohibit the use of plastic and wet
				strength paper bags that may be used to line receptacles for storage inside the
				food service operation or retail food establishment, or within closed outside
				receptacles.
(E) Receptacles
			 in vending machines.
A refuse receptacle may not be located within a vending
				machine.
(F) Outside
			 receptacles.
(1) Receptacles and waste
			 handling units for refuse, recyclables, or returnables used with materials
			 containing food residue and used outside the food service operation or retail
			 food establishment shall be designed and constructed to have tight-fitting
			 lids, doors, or covers.
(2)
			 Receptacles and waste handling units for refuse or recyclables such as an
			 on-site compactor shall be installed so that accumulation of debris and insect
			 and rodent attraction and harborage are minimized and effective cleaning is
			 facilitated around and, if the unit is not installed flush with the base pad,
			 under the unit.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-06 - Physical facilities: materials for construction and repair

Current through all regulations passed and filed through July 1, 2024
(A) Indoor areas -
			 surface characteristics
(1) Except as
			 specified in paragraph (A)(2) of this rule, materials for indoor floor, wall,
			 and ceiling surfaces under conditions of normal use 
									are to be:
(a) Smooth, durable, and easily cleanable for
			 areas where food service operation or retail food establishment activities are
			 conducted;
(b) Closely woven and
			 easily cleanable carpet for carpeted areas; and
(c) Nonabsorbent for areas subject to
			 moisture such as food preparation areas, walk-in refrigerators, warewashing
			 areas, toilet rooms, mobile food service operation or mobile retail food
			 establishment servicing areas, and areas subject to flushing or spray cleaning
			 methods.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-06.1 - Physical facilities: design, construction, and installation

Current through all regulations passed and filed through July 1, 2024
(A) Floors, walls,
			 and ceilings.
Except as specified under paragraph (D) of this rule and except
				for antislip floor coverings or applications that may be used for safety
				reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be
				designed, constructed, and installed so they are smooth and easily
				cleanable.
(B) Floors, walls
			 and ceilings - utility lines.
(1) Utility
			 service lines and pipes may not be unnecessarily exposed.
(2) Exposed utility service lines and pipes
			 shall be installed so they do not obstruct or prevent cleaning of the floors,
			 walls, or ceilings.
(3) Exposed
			 horizontal utility service lines and pipes may not be installed on the
			 floor.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-06.2 - Physical facilities: numbers and capacities

Current through all regulations passed and filed through July 1, 2024
(A) Handwashing sinks - minimum number.
Handwashing sinks shall be provided as specified under
				paragraph (G) of 3717-1- 05.1 of the Administrative Code.
(B) Handwashing cleanser - availability.
Each handwashing sink or group of two adjacent handwashing
				sinks shall be provided with a supply of hand cleaning liquid, powder, or bar
				soap.
(C) Handwashing sinks
			 - hand drying provision.
Each handwashing sink or group of adjacent handwashing sinks
				shall be provided with:
(1)
			 Individual, disposable towels;
(2)
			 A continuous towel system that supplies the user with a clean towel;
(3) A heated-air hand drying device;
			 or
(4) A hand drying device that
			 employs an air-knife system that delivers high velocity, pressurized air at
			 ambient temperatures.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-06.3 - Physical facilities: location and placement

Current through all regulations passed and filed through July 1, 2024
(A) Handwashing sinks - conveniently located.
Handwashing sinks 
									are to be conveniently located as specified under
				paragraph (L) of rule
				3717-1-05.1 of the
				Administrative Code.
(B)
			 Toilet rooms - convenience and accessibility.
Toilet rooms 
									are to be conveniently located and accessible to
				employees during all hours of operation.
(C) Employee accommodations - designated
			 areas
(1) Areas designated for employees to
			 eat, drink, and use tobacco 
									are to be located so that food, equipment,
			 linens, single-service articles, and single-use articles are protected from
			 contamination.
(2) Lockers or other
			 suitable facilities 
									are to be located in a designated room or area
			 where contamination of food, equipment, utensils, linens, single-service
			 articles, and single-use articles cannot occur.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-06.4 - Physical facilities: maintenance and operation

Current through all regulations passed and filed through July 1, 2024
(A) Repairing.
The physical facilities shall be maintained in good
				repair.
(B) Cleaning -
			 frequency and restrictions.
(1) The physical
			 facilities shall be cleaned as often as necessary to keep them clean.
(2) Cleaning shall be done during periods
			 when the least amount of food is exposed such as after closing. This
			 requirement does not apply to cleaning that is necessary due to a spill or
			 other accident.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-07 - Poisonous or toxic materials: labeling and identification

Current through all regulations passed and filed through July 1, 2024
(A) Original
			 containers: identifying information.
Containers of poisonous or toxic materials and personal care
				items 
									are
				to bear a legible manufacturer's label.
(B) Working containers - common name.
Working containers used for poisonous or toxic materials such
				as cleaners and sanitizers taken from bulk supplies 
									are to be
				clearly and individually identified with the common name of the
				material.
Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-07.1 - Poisonous or toxic materials: operational supplies and applications

Current through all regulations passed and filed through July 1, 2024
[Comment: For publication dates of the C.F.R. referenced in
				this rule, see paragraph (B) (15)(b) of rule
				3717-1-01
				of the Administrative Code.]
(A)
			 Storage: separation.
Poisonous or toxic materials shall be stored so they
				cannot
				contaminate food, equipment, utensils, linens, single-service articles, and
				single-use articles by:
(1) Separating
			 the poisonous or toxic materials by spacing or partitioning; and
(2) Locating the poisonous or toxic materials
			 in an area that is not above food, equipment, utensils, linens, single-service
			 articles, or single-use articles. This paragraph does not apply to equipment
			 and utensil cleaners and sanitizers that are stored in warewashing areas for
			 availability and convenience if the materials are stored to prevent
			 contamination of food, equipment, utensils, linens, single-service articles,
			 and single-use articles.