North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2600 - THE SANITATION OF FOOD SERVICE ESTABLISHMENTS › Section 18A .2674 - LIMITED FOOD SERVICES ESTABLISHMENTS

Current through Register Vol. 39, No. 2, July 15, 2024
Limited food services establishments shall comply with all
					 the requirements in Rules .2650 through .2662 of this Section, except as
					 follows:
(1) The permit for a limited
				  food services establishment shall be posted in accordance with
				  G.S.
				  130A-249. Permits for limited food services
				  establishments shall expire one year from the date of issuance. A new permit
				  from the regulatory authority shall be obtained before the limited food
				  services establishment operates each year. Transitional permits shall not be
				  issued.
(2) The permit application
				  shall be submitted to the local health department at least 30 days prior to
				  construction or commencing operation. The permit application shall include a
				  proposal for review and approval by the local health department that includes a
				  menu, plans, and specifications for the proposed limited food services
				  establishment, and location, hours, and dates of operation.
(3) Limited food services establishments
				  shall not prepare any time/temperature control for safety food prior to the day
				  of sale.
(4) Time/temperature
				  control for safety food that has been heated at the limited food services
				  establishment and remains at the end of the day shall not be served or placed
				  in refrigeration to be used another day.
(5) All meats, poultry, and fish shall be
				  purchased in a pre-portioned and ready-to-cook form.
(6) Equipment in the limited food services
				  establishment that is not certified or classified for sanitation by an
				  ANSI-accredited certificate program may be used. At least a two-compartment
				  sink shall be provided. The sink shall be of sufficient size to submerge, wash,
				  rinse, and sanitize utensils and shall have splashback protection. At least one
				  drainboard, table, or counter space shall be provided for air-drying.
(7) Only single-service articles shall be
				  used as tableware as defined in Chapter 1 of the Food Code.
(8) Limited food services establishments may
				  reheat pre-cooked and cook food in accordance with the overhead protection
				  requirements set forth in Rule .2669(b) of this Section.
(9) Floors, walls, and ceilings of limited
				  food services establishments shall meet the requirements of this Section,
				  except those limited food services establishments preparing food in accordance
				  with Rule .2669(b) of this Section.
(10) All areas in which food is handled,
				  prepared, or in which utensils are washed, shall be provided with artificial
				  lighting that complies with Section
				  6-202.11 of the Food Code as
				  amended by Rule .2656 of this Section.
(11) A handwashing sink shall be provided in
				  food service areas for use by employees only.
(12) Toilet facilities shall be provided for
				  use by employees. Public toilet facilities provided on the grounds of the
				  facility where the event is taking place are acceptable. Toilet facilities for
				  the public are not required.
Authority
					 G.S.
					 130A-248; S.L. 2019-129;
Eff.
					 September 1, 2012;
Readopted Eff. October 1,
					 2021.