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 14-4 - Mobile Food Service Establishments And Pushcarts › Equipment and Utensil Cleaning and Sanitation › Section 14-4.114 - Drying

Current through Register Vol. 46, No. 28, July 10, 2024
All equipment and utensils are to be air-dried after
						sanitizing.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Equipment and Utensil Cleaning and Sanitation › Section 14-4.115 - Wiping cloths

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Moist
					 cloths used for wiping food spills on kitchenware and food-contact surfaces of
					 equipment are to be used only for this purpose. These cloths are to be stored
					 in a clean sanitizing solution between uses.
(b) Moist cloths used for cleaning
					 nonfood-contact surfaces of equipment such as counters and shelves are to be
					 stored in a sanitizing solution between uses and are to be used only for this
					 purpose.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Water Supply › Section 14-4.120 - Water supply

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Water
					 supplied a mobile food service establishment or pushcart is to be obtained from
					 a supply complying with the requirements of Part 5 of this Title. The water
					 storage tank, fill piping and distribution piping are to be installed and
					 maintained to protect the water from contamination. The entire system is to be
					 constructed to be drained by gravity.
(b) A water system with a storage tank of at
					 least 40 gallons is to be provided in a mobile food service establishment
					 unless all food served is prepackaged and wrapped at a commissary or food
					 processing establishment, or a lesser or greater amount is acceptable to the
					 permit-issuing official. The permit-issuing official may allow mobile food
					 service establishments that perform minimal food handling away from the
					 commissary to carry less than 40 gallons of water, providing that a sufficient
					 quantity of water be stored for food preparation, utensil cleaning and
					 handwashing.
(c) Bottled and
					 packaged potable water is to be obtained from a source approved by the State
					 Commissioner of Health and handled and stored in a way that protects it from
					 contamination. Bottled and packaged potable water is to be dispensed in the
					 original container.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Liquid Wastes and Sewage › Section 14-4.130 - Liquid waste and sewage holding and disposal

Current through Register Vol. 46, No. 28, July 10, 2024
Sewage and liquid wastes are to be stored in a
						permanently installed holding tank that has at least 15 percent greater
						capacity than the water supply tank in a manner which protects the premises,
						personnel and contents within the establishment and surroundings from
						contamination. All plumbing is to be constructed and maintained to prevent
						contamination of the potable water supply, food equipment, utensils, the
						premises, contents, employees and patrons. All sewage and liquid waste is to be
						disposed of in a public sanitary sewer or a sewage disposal system constructed
						and operated in a manner acceptable to the permit-issuing
						official.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Handwashing › Section 14-4.140 - Mobile food service establishment handwashing facilities

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Mobile food service establishments are to
					 have adequate handwashing facilities provided and maintained in the food
					 preparation areas. Sinks not in use for food storage, preparation or processing
					 or not in use for utensil or dishwashing may be used for handwashing.
(b) Each handwashing facility is to be
					 provided with running hot and cold or tempered potable water.
(c) Each handwashing facility is to be
					 provided with handcleaning soap or detergent kept in a sanitary storage
					 receptacle. Individual single-service towels are to be provided. Common towels
					 are prohibited.
(d) Handwashing
					 facilities are to be kept clean and in good repair.
(e) Handwashing signs are to be posted at
					 handwashing facilities.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Handwashing › Section 14-4.141 - Pushcart handwashing facilities

Current through Register Vol. 46, No. 28, July 10, 2024
Pushcarts are to have handwashing facilities for the
						operator. This handwashing facility is to be a supply of clean, potable water,
						soap or detergent, a receptacle to hold waste water and paper
						towels.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Handwashing › Section 14-4.142 - Handwashing facilities exemption

Current through Register Vol. 46, No. 28, July 10, 2024
Handwashing facilities are not required where the food
						served is limited to prepackaged, prewrapped items.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Garbage and Refuse › Section 14-4.150 - Garbage and refuse storage and disposal

Current through Register Vol. 46, No. 28, July 10, 2024
Within a mobile food service establishment, garbage and
						refuse is to be stored, handled and disposed of in a manner that protects food
						and food-contact surfaces from contamination and the premises from
						litter.
(a) Garbage and refuse is to
					 be kept in durable, easily cleanable, insect-proof and rodent-proof
					 containers.
(b) Adequate refuse
					 containers are to be made available for customer use to dispose of refuse,
					 wrapping materials, single-service items and uneaten food resulting from the
					 operation of the mobile establishment.
(c) The operator is responsible to maintain,
					 empty and clean all refuse containers furnished as part of the
					 operation.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Garbage and Refuse › Section 14-4.151 - Receptacles

Current through Register Vol. 46, No. 28, July 10, 2024
Pushcart operators are to furnish and maintain refuse
						receptacles for wastes generated by their own operations and for wrapping
						materials or single-service articles furnished consumers.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Garbage and Refuse › Section 14-4.152 - Debris and consumer litter-operator responsibility

Current through Register Vol. 46, No. 28, July 10, 2024
The operator of a mobile food service establishment or
						pushcart is responsible for cleanup of debris caused by the operation and
						consumer littering.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Insect and Rodent Control › Section 14-4.160 - Insect and rodent control

Current through Register Vol. 46, No. 28, July 10, 2024
The interior of pushcarts and mobile food service
						establishments are to be free of insects, rodents, harborage, and insect or
						rodent breeding conditions. Openings to the outside are to be protected against
						the entrance of insects and rodents. Pesticides are not to be used in place of
						or as a substitute for proper sanitation.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Construction and Maintenance of Physical Facilities › Section 14-4.170 - Floors

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Floors and
					 floor coverings of mobile food service establishments are to be maintained
					 clean and in good repair and are to be smooth, durable and nonabsorbent. The
					 use of sawdust, wood shavings, peanut hulls or similar material as a floor
					 covering in food preparation and storage areas is prohibited.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Construction and Maintenance of Physical Facilities › Section 14-4.171 - Walls and ceilings

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Walls
					 and ceilings, including doors, windows, skylights and similar closures of
					 mobile food service establishments are to be maintained clean and in good
					 repair.
(b) Light fixtures, vent
					 covers, wall-mounted fans, decorative materials and similar equipment attached
					 to walls and ceilings are to be maintained clean and in good repair.
(c) Wall and ceiling covering materials are
					 to be attached and sealed to be easily cleanable and to prevent insect
					 harborage.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Construction and Maintenance of Physical Facilities › Section 14-4.172 - Lighting

Current through Register Vol. 46, No. 28, July 10, 2024
Permanent artificial light sources are to be installed
						and maintained to provide at least 30 foot-candles of light on all food
						preparation surfaces and at equipment or utensil washing work
						levels.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Construction and Maintenance of Physical Facilities › Section 14-4.173 - Ventilation

Current through Register Vol. 46, No. 28, July 10, 2024
Enclosed mobile food service establishments and pushcarts
						are to be provided with sufficient ventilation to keep them free of excessive
						heat, steam, condensation, vapors, odors, smoke and fumes. Ventilation systems
						are not to create an unsightly or harmful discharge or create a
						nuisance.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Miscellaneous › Section 14-4.180 - Premises

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Mobile food
					 service establishments and all parts of the property used in connection with
					 operations of the establishment are to be kept clean and free from
					 litter.
(b) Only articles necessary
					 to the operation and maintenance of the mobile food service establishment are
					 to be 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 14-4 - Mobile Food Service Establishments And Pushcarts › Miscellaneous › Section 14-4.181 - Commissary

Current through Register Vol. 46, No. 28, July 10, 2024
A mobile food service establishment and pushcart
						commissary is to meet the requirements of this Subpart and Subpart 14-1 of this
						Part and is to be constructed, equipped and maintained so that:
(a) the interior of the building is clean,
					 free from rodents and insects, odors, pooled water, garbage, debris and
					 unncessary materials and equipment;
(b) there is adequate space in the building
					 to permit access for cleaning of the largest mobile unit, separate from storage
					 areas for food, ingredients, equipment, tableware and utensils;
(c) acceptable cleaning and sanitizing
					 facilities are provided, including storage for cleaned equipment and utensils
					 which protects them from contamination;
(d) lighting is not less than 30 foot-candles
					 at working surfaces in food handling and equipment cleaning areas;
(e) toilet and adjacent handwashing
					 facilities are readily available to all employees of mobile units and the
					 depot, together with lockers for clothing and personal possessions;
(f) storage facilities are constructed and
					 maintained to prevent contamination of all materials and supplies, including
					 mixes, flavors, syrups, edibles, single-service items;
(g) a supply of hot and cold potable water
					 under pressure is available whenever needed in quantities required for
					 sanitation and other operations;
(h) all plumbing is constructed and installed
					 in a manner to protect the water supply, food, equipment and utensils from
					 contamination;
(i) all waste,
					 sewage and waste water is disposed of in a system accepted by the
					 permit-issuing official without contamination of the premises; and
(j) the entire premises is operated and
					 maintained in a sanitary condition, does not create a nuisance, and is not a
					 potential source of contamination.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Miscellaneous › Section 14-4.182 - Animals

Current through Register Vol. 46, No. 28, July 10, 2024
Live animals, including birds and turtles are to be
						excluded from mobile food service operations.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Enforcement › Section 14-4.191 - Preoperational review

Current through Register Vol. 46, No. 28, July 10, 2024
It is the responsibility of the operator of a mobile food
						service establishment or pushcart to construct, equip, furnish, maintain and
						operate the mobile food service establishment or pushcart under his control in
						compliance with the requirements of this Subpart and other applicable laws,
						rules and regulations. Prior to constructing, major renovation, or commencing
						operation of a mobile food service establishment or pushcart, the
						permit-issuing official may require all mobile food service establishments and
						pushcarts under his control to submit sketches or plans showing the floor
						layout, equipment, plumbing, ventilation, refuse storage facilities, sewage
						disposal facilities and similar information. Submission and review of plans
						does not relieve the operator of a food service establishment or his successor
						from meeting all requirements of this code.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Enforcement › Section 14-4.192 - Term of permits; nontransferable

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Permits will be issued for a period of
					 time not to exceed one year. The permit-issuing official will determine the
					 term of the permit based on the record of compliance of the establishment and
					 the potential for risks to public health presented by operation of the
					 establishment. After due notice and an opportunity for a hearing, the
					 permit-issuing official may at any time change the term of any permit, or the
					 items of food which may be served.
(b) Permits are nontransferable from one
					 owner or operator to another, or from one mobile food service establishment or
					 pushcart to another.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Enforcement › Section 14-4.194 - Enforcement

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Operation of a
					 mobile food service establishment or pushcart without a permit is a violation
					 of this Subpart. The permit-issuing official or his designated representative
					 may order any mobile food service establishment or pushcart in his
					 jurisdiction, operating without a valid permit, to close and cease all food
					 operation immediately and to remain closed until the establishment or operation
					 has obtained and displays a valid permit.
(b) For serious, repeated or persistent
					 violations of any of the requirements of this Subpart, or for interference with
					 the permit-issuing official or his designated representative in the performance
					 of his duties, the permit may be revoked after notice and an opportunity for a
					 hearing has been provided by the permit-issuing official.
(c) The permit-issuing official may suspend a
					 permit and order immediate cessation of operations and service of food at a
					 mobile food service establishment or pushcart within his jurisdiction when, in
					 his opinion, continued operation is an imminent hazard to public health. Any
					 person so ordered is to comply immediately, and within 15 days is to be
					 provided with an opportunity to be heard and to present proof that continued
					 operation does not constitute a danger to the public health.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Enforcement › Section 14-4.195 - Access

Current through Register Vol. 46, No. 28, July 10, 2024
The permit-issuing official or his designated
						representative is to be permitted access for purposes of inspection at all
						times while the mobile food service establishment or pushcart is in operation,
						whether open to the public for service of food or not. Refusal of admittance,
						after proper identification, is cause for action to obtain permit revocation
						and an order to close.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Enforcement › Section 14-4.196 - Embargo

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The
					 permit-issuing official or his designated representative may, by written order,
					 place an embargo order on food which he determines or has reason to believe to
					 be contaminated, unfit for human consumption, or from an unapproved source.
					 Such food may not be used, sold, donated, discarded, repackaged or otherwise
					 disposed of until such embargo is lifted by the permit-issuing official, his
					 designated representative, or court of competent jurisdiction. The
					 permit-issuing official shall provide the owner of the food embargoed, or the
					 representative of the owner, an opportunity to be heard within 15 calendar days
					 after the date of order of embargo. The hearing officer, based on the evidence
					 produced at such hearing, will make a recommendation to the permit-issuing
					 official that he vacate the order of embargo or, by written order, direct the
					 embargoed food, or any part of it, to be continued to be held under embargo
					 pending further testing, analysis or court action, to be destroyed, to be
					 denatured and rendered inedible, or to be released for return to a
					 food-processing plant for further processing or to be released to another
					 regulatory agency. The permit-issuing official will consider the hearing
					 officer's recommendation in determining the disposition of the embargoed food.
					 The owner of the food embargoed shall be deemed to have received notice of
					 embargo and hearing at the time the notice of embargo and hearing is delivered
					 to any of his employees or agents.
(b) The permit-issuing official or his
					 designated representative may take representative samples of the suspected food
					 for analysis upon payment of retail value of the sample taken.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Enforcement › Section 14-4.197 - Suspension of permits

Current through Register Vol. 46, No. 28, July 10, 2024
Permits may be suspended temporarily by the
						permit-issuing official, after notice and an opportunity to be heard, for
						failure of the permit holder to comply with the requirements of this Subpart or
						with any lawful notice or order issued by the permit-issuing official or his
						designated representative.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Enforcement › Section 14-4.198 - Closure

Current through Register Vol. 46, No. 28, July 10, 2024
When action is taken to order closure and cessation of
						operations, the permit-issuing official or his designated representative is
						to:
(a) conspicuously post a notice or
					 placard at each entrance of the food-vending commissary, or on the mobile food
					 service vehicle, stating the existence of such order and the authority for such
					 order. This order is not to be concealed, mutilated or altered by any person or
					 removed without permission of the permit-issuing official; and
(b) public notice of the order, with the
					 reasons for the order, in one or more newspapers in the county or city in which
					 the commissary is located, or the mobile food establishment operates.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Enforcement › Section 14-4.199 - Waiver

Current through Register Vol. 46, No. 28, July 10, 2024
The permit-issuing official may waive, in writing, any of
						the requirements of this Subpart, and the waiver included as a condition of the
						permit to operate, when it reasonably appears that the public health will not
						be endangered by such waiver. All such waivers are to be only for the same
						period as the term of the permit.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Enforcement › Section 14-4.200 - Reporting of foodborne disease

Current through Register Vol. 46, No. 28, July 10, 2024
Any food service operator having actual or constructive
						knowledge of the occurrence of illness allegedly due to the consumption of food
						served at the establishment, shall report the same within 24 hours by
						telephone, telegram or in person to the permit-issuing
						official.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-4 - Mobile Food Service Establishments And Pushcarts › Enforcement › Section 14-4.201 - Separability

Current through Register Vol. 46, No. 28, July 10, 2024
If any provision of this Subpart is held invalid, such
						invalidity shall not affect other provisions which shall be given effect
						without the invalid provisions.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Purpose › Section 14-5.1 - Purpose

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The purpose of
					 this code is to protect the public health. Food vending machines are to be
					 maintained and operated in such a way as to avoid health hazards.
(b) This code does not apply to machines
					 rending merchandise other than food or beverages.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Public Health Hazards › Section 14-5.10 - 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 that is or may be vended by a vending
					 machine or its continued operation may injure the health of the consumer or the
					 public.
(b) Any of the following
					 violations are imminent health hazards against the public interest which
					 require the permit-issuing official or his designated representative to order
					 the food vending machine operation to be stopped immediately, the machine
					 removed, and the commissary to cease supplying food to the food vending machine
					 immediately, if not corrected at the time of the inspection while the
					 permit-issuing official or his designated representative is present:
(1) food is present at or in the vending
					 machine which is or may be adulterated, contaminated, or otherwise unfit for
					 human consumption;
(2) potentially
					 hazardous food is held at a temperature greater than 45° F (7.2° C) or less
					 than 140° F (60° C) beyond a period of time required for preparation or the
					 allowed vending machine temperature recovery period;
(3) potentially hazardous food previously
					 served to a consumer or exposed to contamination is offered for service in a
					 food vending machine;
(4) toxic
					 items are improperly stored or used in food vending machine
					 operations;
(5) persons with
					 reportable disease or infections which can be transmitted by food are not
					 restricted to prevent food contamination in food vending machine
					 operations;
(6) a food vending
					 machine is supplied with water which is not in conformance with Part 5 of this
					 Title;
(7) a food vending machine
					 is connected to the potable water system so that backflow from the vending
					 machine can contaminate the potable water system, or to the sewage system so
					 that sewage can contaminate the food vending machine;
(8) waste water or sewage from the vending
					 machine is not disposed of in an approved and sanitary manner; or
(9) the vending machine constitutes an
					 electrical or mechanical hazard to the consumer or public.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Operation › Section 14-5.20 - Definition of food vending machine and food vending commissary

Current through Register Vol. 46, No. 28, July 10, 2024
(a) A food vending
					 machine is a self-service device which when activated dispenses unit servings
					 of food or beverage without requiring replenishing between each rending
					 operation.
(b) A food vending
					 machine commissary is a place where food, containers or supplies are processed
					 or packaged and prepared for use in food vending machines.
(c) A food vending operation is the place
					 where food vending machines are located and includes the food vending machines,
					 machine servicing equipment, utensils, personnel, single-service articles,
					 tables, chairs, that part of the premises used in connection with the food
					 vending operation and all other appurtenances required and used to operate and
					 maintain the food vending machines.
(d) A controlled-location vending machine is
					 a food vending machine which dispenses only nonpotentially hazardous food, can
					 be serviced in a sanitary manner by an untrained person at the location, and is
					 located where it is protected from environmental contamination, abuse and
					 vandalism.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Operation › Section 14-5.21 - Definition of food processing establishment

Current through Register Vol. 46, No. 28, July 10, 2024
A food processing establishment is a commercial
						establishment operated under license or permit of an appropriate regulatory
						authority where food is manufactured or packaged for human consumption at
						another establishment or place.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Vending Machine Operation › Section 14-5.22 - 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 14-5 - Vending Of Food And Beverages › Food Vending Machine Operation › Section 14-5.23 - 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 14-5 - Vending Of Food And Beverages › Food Vending Machine Operation › Section 14-5.24 - 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, artificially 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,
					 paravine, 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 consumer 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 14-5 - Vending Of Food And Beverages › Food Supplies › Section 14-5.30 - Definitions of foods; contamination; potentially hazardous food; hermetically sealed container

Current through Register Vol. 46, No. 28, July 10, 2024
(a) 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.
(b) Contamination means exposing food to
					 filth, toxic substances, manual contact during preparation if such food will
					 not be subsequently cooked prior to service, transportation, display, while
					 being held for service or during servicing of machines, 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° F (7.2° C) and 140° F (60° C) either for a period
					 of time exceeding that reasonably required for preparation or held in a vending
					 machine which is operating with its food holding compartment between 45° F
					 (7.2° C) and 140° F (60° C) for a period of more than 30 minutes, 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 14-5 - Vending Of Food And Beverages › Food Supplies › Section 14-5.31 - Food; food sources; hermetically sealed foods

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Food furnished by vending machines or in
					 connection with rending machine operations is to be free from adulteration,
					 spoilage, filth or other contamination, and suitable for human
					 consumption.
(b) Food dispensed by
					 vending machines or in connection with vending machine operations is to be from
					 a commissary. A commissary used to service food-vending machines is to be
					 operated under permit and in compliance with Subpart 14-1 of this Part or
					 operated under license or permit of an appropriate regulatory agency. Food is
					 to be labeled in accordance with applicable laws and section
					 14-5.40(d) 
					 of this Subpart.
(c) Hermetically
					 sealed foods dispensed by vending machines, or used in connection with vending
					 machine operations, are to have been processed in commercial food-processing
					 establishments. The use of home-canned food is prohibited.
(d) 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 are to be used. All containers in which shell eggs
					 are received 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 14-5 - Vending Of Food And Beverages › Food Supplies › Section 14-5.32 - Milk and milk products and substitutions; pasteurization

Current through Register Vol. 46, No. 28, July 10, 2024
(a) When fluid or dry milk, fluid or dry milk
					 products, and fluid or dry milk substitutes are used or furnished, they are to
					 be pasteurized and are to meet the standards established by law.
(b) Milk and fluid milk products dispensed by
					 vending machines are to be in individual containers filled and sealed at the
					 milk processing plant.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Protection › Section 14-5.40 - 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, transportation, display,
					 while being held for service, or dispensing by a vending machine or in
					 connection with vending operations. The temperature of potentially hazardous
					 food is to be 45° F (7.2° C) or below, or 140° F (60° C) or above, at all
					 times, except during necessary times of preparation, the actual time required
					 to load or otherwise service the machine and for a maximum machine ambient
					 temperature recovery period of 30 minutes following completion of loading or
					 servicing operations. The total time that potentially hazardous food may be at
					 a temperature between 45° F (7.2° C) and 140° F (60° C) is not to exceed two
					 hours. Intact shell egg temperatures shall be considered acceptable if ambient
					 storage temperature is 45° F (7.2° C) or less.
(b) Vending machines dispensing potentially
					 hazardous food are to have heating or refrigeration units with thermostatic
					 controls that are able to maintain the food at 140° F (60° C) or above, or 45°
					 F (7.2° C) or below when fully loaded. These vending machines are also to have
					 automatic controls which prevent the machine from vending potentially hazardous
					 food until serviced by the operator in the event the temperature in the food
					 storage compartment is not within allowed operating limits for any reason
					 except for the permitted 30-minute period following servicing or
					 loading.
(c) Potentially hazardous
					 food which has been held at temperatures between 45° F (7.2° C) and 140° F (60°
					 C), for times exceeding those allowed in this Part, is not to be vended, sold,
					 donated or given away for use in whole or in part for human
					 consumption.
(d) Potentially
					 hazardous foods are to be labeled showing the name and address of the
					 establishment where prepared and packaged.
(e) Food-vending machines vending potentially
					 hazardous food requiring heated or refrigerated storage are to have
					 thermometers, accurate to plus or minus 2° F (1.1° C), located in the machine
					 that are readily observable by the person servicing the machine, showing the
					 coldest part of the heated storage compartment and the warmest part of the
					 refrigerated compartment.
(f) Shell
					 eggs or foods containing shell eggs are to be heated to 145° F (62.8° C) 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° F 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 14-5 - Vending Of Food And Beverages › Food Protection › Section 14-5.41 - Dispensing of potentially hazardous food

Current through Register Vol. 46, No. 28, July 10, 2024
Potentially hazardous food is to be dispensed to the
						consumer in the individual, original container or wrapper in which it was
						packaged at the commissary or food-processing establishment. Potentially
						hazardous food is not to be dispensed from bulk supplies.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Protection › Section 14-5.42 - Fluid milk and milk products; fluid nondairy products

Current through Register Vol. 46, No. 28, July 10, 2024
Fluid milk and fluid milk products and fluid nondairy
						products (creaming agents) are not to be dispensed in vending machines as
						additional ingredients in hot liquid beverages or other
						foods.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Protection › Section 14-5.43 - Fresh fruit washing

Current through Register Vol. 46, No. 28, July 10, 2024
Fresh fruits which may be eaten without peeling are to be
						thoroughly washed in potable water at the packing plant by the processor, or at
						the commissary before being placed in the vending machine for dispensing. The
						washed fruit is to be protected from contamination after the washing
						process.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Protection › Section 14-5.44 - Packaged food handling and protection

Current through Register Vol. 46, No. 28, July 10, 2024
All food, other than fresh fruit, is to be stored or
						packaged in clean protective containers, or dispensed into clean single-use
						containers; and all food is to be handled and vended in a sanitary
						manner.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Protection › Section 14-5.45 - Condiments

Current through Register Vol. 46, No. 28, July 10, 2024
Condiments provided in conjunction with food dispensing
						by a vending machine are to be:
(a)
					 packaged in individual portions in single-service containers;
(b) dispensed from sanitary dispensers which
					 are cleaned, rinsed, sanitized and filled at the commissary, or at the machine
					 location if sanitary facilities are provided; or
(c) made available from condiment
					 self-service dispensing equipment at those locations having an on-duty
					 attendant.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Food Protection › Section 14-5.46 - 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, is to be drained or allowed to evaporate completely prior to
					 vending.
(c) Dry Ice, used in the
					 preparation of food, shall be sublimated completely or removed prior to
					 vending.
(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 14-5 - Vending Of Food And Beverages › Transportation › Section 14-5.50 - Food protection

Current through Register Vol. 46, No. 28, July 10, 2024
During transportation, food is to meet the requirements
						of this Subpart relating to food protection temperatures, handling and storage.
						Food, utensils, equipment and tableware are to be protected from
						contamination.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Transportation › Section 14-5.51 - Temperature requirements

Current through Register Vol. 46, No. 28, July 10, 2024
Transport vehicles are to be provided with heated and
						refrigerated facilities that will maintain potentially hazardous food at 140° F
						(60° C) or above, or 45° F (7.2° C) or below, while in transit. Thermometers
						accurate to plus or minus 2° F (1.1° C) are to be provided to show the
						temperature in the coldest part of the hot storage facility and the warmest
						part of the cold storage facility.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Transportation › Section 14-5.52 - Transport vehicles

Current through Register Vol. 46, No. 28, July 10, 2024
Spaces used to carry food in transport vehicles are to be
						maintained in a sanitary condition to protect food from contamination. Spaces
						used for food are to be separate from spaces used to carry sanitizing and
						maintenance chemicals and supplies.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Transportation › Section 14-5.53 - Utensils, single-service items, food-contact equipment protection

Current through Register Vol. 46, No. 28, July 10, 2024
Utensils, single-service items and food-contact equipment
						are to be protected during transit.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Toxic Materials › Section 14-5.60 - Poisonous and toxic materials; restrictions; labeling

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Poisonous and toxic materials required to
					 maintain sanitary conditions, which includes pest control and sanitization,
					 used in vending machine operations are restricted to those prominently labeled
					 and lawfully permitted under State and Federal regulations.
(b) Bactericides, cleaning compounds or other
					 materials used on food-contact surfaces are not to leave toxic residues on such
					 surfaces.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-5 - Vending Of Food And Beverages › Personnel › Section 14-5.70 - Employee health

Current through Register Vol. 46, No. 28, July 10, 2024
No person is to work in a food vending machine
						operation:
(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 wounds on hands, face or other exposed
					 part of the body.