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New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment and Utensil Cleaning and Sanitation › Section 14-1.110 - Cleaning frequency

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Tableware is to be washed, rinsed and sanitized after each use and whenever
					 subjected to contamination.
(b)
					 Food-contact surfaces are to be washed, rinsed and sanitized after each use and
					 following any interruption of operations when contamination may have occurred.
					 When eggs are processed in a blender or similar mixing machinery, the food
					 container shall be disassembled, cleaned, rinsed, and sanitized after each
					 use.
(c) Equipment and utensils
					 used for the preparation of potentially hazardous foods on a continuous or
					 production-line basis are to be washed, rinsed and sanitized at intervals
					 throughout the day on a schedule based on food temperature, type of food, and
					 the amount of food particle accumulation. The food-contact surfaces of grills,
					 griddles and similar cooking devices and the cavities and door seals of
					 microwave ovens are to be cleaned at least once a day. This does not apply to
					 hot oil cooking equipment and hot oil filtering systems. Food-contact surfaces
					 of all cooking equipment are to be kept free of encrusted grease deposits and
					 other accumulated soil.
(d)
					 Non-food-contact surfaces of equipment are to be cleaned as often as necessary
					 to keep the equipment free of accumulations of dust, dirt, food particles and
					 other debris.
(e) Clean and
					 sanitized equipment and utensils, including single-service articles, are to be
					 handled, transported and stored so they are protected from
					 contamination.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment and Utensil Cleaning and Sanitation › Section 14-1.111 - Manual facilities

Current through Register Vol. 46, No. 28, July 10, 2024
An acceptable manual method of cleaning and sanitizing
						equipment, utensils and tableware is to use a three-compartment sink; to wash
						in the first compartment with hot water and a detergent; rinse in clean hot
						water in the second compartment; and sanitize in the third compartment, using
						an accepted procedure. Other methods acceptable to the permit-issuing official
						may be used. The procedure must clean and sanitize the article so as to produce
						an average plate count of not more than 100 colonies on the surface of the
						utensils examined, with no coliform bacteria.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment and Utensil Cleaning and Sanitation › Section 14-1.112 - Definition of sanitization; general requirements

Current through Register Vol. 46, No. 28, July 10, 2024
Sanitization is effective bactericidal treatment by heat
						or chemical means, acceptable to the permit-issuing official, which destroys
						pathogens on surfaces treated.
(a) The
					 following are acceptable methods of sanitizing:
(1) immersion for at least one-half minute in
					 clean hot water at a temperature of not less than 170 degrees Fahrenheit (76.7
					 degrees Celsius);
(2) immersion for
					 at least one minute in a clean solution containing at least 50 parts per
					 million of available chlorine at a temperature of at least 75 degrees
					 Fahrenheit (23.9 degrees Celsius);
(3) immersion for at least one minute in a
					 clean solution containing at least 12.5 parts per million of available iodine
					 and having pH not higher than 5.0 and at a temperature of at least 75 degrees
					 Fahrenheit (23.9 degrees Celsius);
(4) immersion in a clean solution containing
					 any other chemical sanitizing agent acceptable to the permit-issuing official
					 that will provide the equivalent bactericidal effect of a solution containing
					 at least 50 parts per million of available chlorine as hypochlorite at a
					 temperature of at least 75 degrees Fahrenheit (23.9 degrees Celsius) for one
					 minute;
(5) treatment with
					 culinary-quality steam in the case of equipment too large to sanitize by
					 immersion, but in which steam can be confined; or
(6) swabbing fixed equipment with a solution
					 of at least twice the strength required for that sanitizing solution when used
					 for immersion.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment and Utensil Cleaning and Sanitation › Section 14-1.113 - Mechanical cleaning and sanitizing

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Cleaning and sanitizing may be done by
					 spray type or immersion dishwashing machines or by any other type of machine or
					 device demonstrated to thoroughly clean and sanitize equipment and utensils.
					 These machines and devices are to be installed and maintained in good repair
					 and operated in accordance with manufacturers' instructions. Utensils and
					 equipment placed in the machines are to be exposed to all cycles. Automatic
					 detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors,
					 if any, are to be properly installed and maintained.
(b) Machines are to have the wash water and
					 the pumped rinse water kept clean. The final rinse water, when used as the
					 sanitizer, is to be maintained at the temperature required by the manufacturer
					 to sanitize under normal conditions of operation.
(c) All dishwashing machines are to be
					 cleaned at least once a day, or more often when necessary, to maintain them in
					 a satisfactory operating condition.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment and Utensil Cleaning and Sanitation › Section 14-1.114 - Drainboards

Current through Register Vol. 46, No. 28, July 10, 2024
Drainboards of adequate size are to be provided and used
						for the proper handling of soiled items prior to washing and of clean items
						following sanitization. Drainboards are to be self-draining and to be located
						and constructed so that they do not interfere with the proper use of the
						dishwashing facilities. Use of easily movable tables for the storage of soiled
						items or the use of easily movable tables for the storage of clean items
						following sanitization is allowed.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment and Utensil Cleaning and Sanitation › Section 14-1.115 - Mechanical dishwashing machines

Current through Register Vol. 46, No. 28, July 10, 2024
Mechanical dishwashing machines are to be equipped with
						thermometers to check their operation. Chemical test kits are to be present in
						the establishment and used to assure adequate chemical concentrations to
						achieve sanitization in machines using chemicals. One-quarter inch iron pipe
						size pressure test cocks are to be provided on machines to permit checking flow
						pressure of the final rinse water where needed. Pressures are to be maintained
						within the range specified by the manufacturer.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Equipment and Utensil Cleaning and Sanitation › Section 14-1.116 - 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 14-1 - Food Service Establishments › Equipment and Utensil Cleaning and Sanitation › Section 14-1.117 - Wiping cloths

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Clean, dry
					 cloths used for wiping food spills from tableware, plates or bowls served to
					 the consumer are to be used only for this purpose.
(b) 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 sanitizing solution between
					 uses.
(c) Moist cloths used for
					 cleaning non-food-contact surfaces of equipment such as counters, dining table
					 tops 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 14-1 - Food Service Establishments › Water Supply › Section 14-1.120 - Water supply

Current through Register Vol. 46, No. 28, July 10, 2024
The water supply is to be adequate, safe, and of sanitary
						quality from an acceptable source that meets the requirements of Part 5 of this
						Title. Use of water supply requires prior approval from the permit-issuing
						official.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Water Supply › Section 14-1.121 - Bottled water

Current through Register Vol. 46, No. 28, July 10, 2024
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 from 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 14-1 - Food Service Establishments › Water Supply › Section 14-1.122 - Steam

Current through Register Vol. 46, No. 28, July 10, 2024
Culinary-quality steam is to be used for contact with
						food or food-contact surfaces. All additives to such steam must be approved by
						the permit-issuing official tor such use.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Sewage › Section 14-1.130 - General

Current through Register Vol. 46, No. 28, July 10, 2024
All sewage, including liquid waste, is to be disposed of
						in a public sewer system or by 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 14-1 - Food Service Establishments › Plumbing › Section 14-1.140 - Plumbing

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Plumbing is to
					 be sized, installed and maintained to carry adequate quantities of potable hot
					 and cold water at satisfactory pressure to all parts of the food service
					 establishment where needed for satisfactory operation. Sewage and liquid wastes
					 are to be carried to the sewer or sewage disposal facility in a manner which
					 protects the premises, personnel and contents within the establishment and
					 surroundings from contamination. All plumbing is to be constructed and
					 maintained to prevent contamination of the potable water supply, food,
					 equipment, utensils, the premises, contents, employees and patrons. There is to
					 be no direct connection between the sewage system and any drains originating
					 from fixtures and equipment used for storage, preparation or processing of food
					 or drink. Waste lines from equipment requiring indirect drains are to be
					 installed so as to prevent backflow from sewers and drains from other
					 fixtures.
(b) Carbonated beverage
					 dispensers connected to a water supply system are to be equipped with an air
					 gap at the water inlet, or a double check valve vented to discharge carbon
					 dioxicide gas to the atmosphere that provides positive protection against the
					 entrance of carbon dioxide or carbonated water into the water supply system.
					 All water contact surfaces downstream from this protective device are to be of
					 materials that will not produce toxic substances when exposed to carbon dioxide
					 or carbonated water.
(c) All lines
					 conducting carbon dioxide gas or carbonated beverages are to be stainless
					 steel, food-grade plastic or other material that will not produce toxic
					 substances when exposed to carbon dioxide or carbonated water.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Plumbing › Section 14-1.141 - Definition of indirect drain

Current through Register Vol. 46, No. 28, July 10, 2024
An indirect drain is a waste line which does not connect
						directly with the drainage system, but conveys and discharges liquid wastes
						through an air break into an approved plumbing fixture or receptacle, directly
						connected to the drainage system.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Plumbing › Section 14-1.142 - Toilet facilities

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Each
					 food establishment is to have adequate, conveniently located, and properly
					 installed toilet facilities for its employees. Such facilities are to be
					 accessible at all times. Toilet fixtures are to be of sanitary design and
					 readily cleanable. Toilet rooms are to be completely enclosed and to have
					 tight-fitting, self-closing doors.
(b) Toilet facilities are to be kept clean,
					 in good repair and free from objectionable odors. A supply of toilet tissue is
					 to be provided at all times at each toilet. Easily cleanable receptacles for
					 waste paper and other refuse are to be provided. One receptacle, in toilet
					 rooms used for women, is to be covered. Employee handwashing signs are to be
					 posted in each employee toilet room area.
(c) All food service establishments with a
					 seating capacity of 20 or more, except those in operation on or before December
					 5, 1977, are to provide toilet facilities for their patrons as required by
					 chapter 774 of the Laws of 1977.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Plumbing › Section 14-1.143 - Handwashing facilities

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Adequate handwashing facilities are to be provided and maintained in or
					 adjacent to toilet rooms, and in 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. Self-closing or
					 metering faucets used are to provide a flow of water for at least 15 seconds
					 without need to reactivate the faucet. Steam mixing valves are prohibited. In
					 new construction or extensively altered installations, handwashing facilities
					 are to be provided with hot and cold water tempered by means of a mixing valve
					 or combination faucet.
(c) Each
					 handwashing facility is to be provided with hand-cleaning soap or detergent
					 with a sanitary storage receptacle. Individual single-service towels, warm air
					 blowers or clean individual sections of continuous cloth are to be provided.
					 Common towels are prohibited. Conveniently located waste receptacles are to be
					 provided if disposable towels are used.
(d) Handwashing facilities, soap or detergent
					 receptacles, handwashing devices and related facilities are to be kept clean
					 and in good repair.
(e) Handwashing
					 signs are to be posted at all employee handwashing facilities.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Garbage and Refuse › Section 14-1.150 - Garbage and refuse storage and disposal

Current through Register Vol. 46, No. 28, July 10, 2024
Garbage and refuse are 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. Plastic and wet-strength paper bags may be used to
					 line garbage and refuse containers and for storage inside the food service
					 establishment.
(b) Garbage and
					 refuse containers in food preparation and utensil washing areas are to be
					 covered when not in use, and after they are filled.
(c) Garbage and refuse containers stored
					 outside the establishment, and dumpster, compactors and compactor systems, are
					 to be easily cleanable, provided with tight-fitting lids, doors or covers, and
					 kept covered when not in actual use. In containers designed with drains, drain
					 plugs are to be in place at all times except during cleaning.
(d) A sufficient number of containers are to
					 be provided to hold all the garbage and refuse that accumulates between periods
					 of pickup and removal. Containers are to be cleaned at a frequency to prevent
					 insect and rodent attraction.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Insect and Rodent Control › Section 14-1.160 - Insect and rodent control

Current through Register Vol. 46, No. 28, July 10, 2024
The premises 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 14-1 - Food Service Establishments › Construction and Maintenance of Physical Facilities › Section 14-1.170 - Floors

Current through Register Vol. 46, No. 28, July 10, 2024
Floors and floor coverings of food storage, food
						preparation equipment, utensil washing areas, and floors of walk-in
						refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules,
						are to be maintained clean and in good repair and are to be smooth, durable,
						and nonabsorbent. The use of anti-skid floor covering is acceptable when
						necessary for safety reasons.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Construction and Maintenance of Physical Facilities › Section 14-1.171 - Walls and ceilings

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Walls
					 and ceilings, including doors, windows, skylights and similar closures, are to
					 be maintained clean and in good repair.
(b) Walls, including nonsupporting
					 partitions, wall coverings and ceilings of walk-in refrigerating units, food
					 preparation areas, equipment washing and utensil areas, toilet rooms and
					 vestibules, are to be easily cleanable, light-colored, smooth and nonabsorbent.
					 Concrete or pumice blocks used for interior wall construction in these areas
					 are to be finished and sealed to provide an easily cleanable surface.
(c) Exposed utility service lines and pipes
					 are to be installed in a way that does not obstruct or prevent cleaning of the
					 walls and ceilings.
(d) 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 and are to be installed to be easily cleanable.
(e) 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 14-1 - Food Service Establishments › Construction and Maintenance of Physical Facilities › Section 14-1.172 - Cleaning; general requirements

Current through Register Vol. 46, No. 28, July 10, 2024
Cleaning is to be done during periods when the least
						amount of food is exposed, such as after closing or between meals, except
						during emergencies. Dustless methods are to be used to clean floors and walls.
						such as vacuum cleaning, wet mopping, or the use of dust-resisting sweeping
						compounds with brooms. Maintenance and cleaning tools, such as brooms, mops,
						vacuum cleaners and similar equipment, are to be stored and maintained in a way
						that does not contaminate food, utensils, equipment or linens, and in an
						orderily manner, to facilitate the cleaning of the storage
						location.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Construction and Maintenance of Physical Facilities › Section 14-1.173 - Cleaning of floor cleaning tools

Current through Register Vol. 46, No. 28, July 10, 2024
In new or extensively remodeled establishments, at least
						one utility sink or curbed cleaning facility with a floor drain is to be
						provided and used for cleaning mops, similar wet floor cleaning tools, disposal
						of mop water and similar liquid waste. The use of lavatories or utensil,
						equipment or food preparation sinks for this purpose is
						prohibited.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Construction and Maintenance of Physical Facilities › Section 14-1.174 - Lighting

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Permanent
					 artificial light sources are to be installed and maintained to provide at least
					 30 footcandles of light on all food preparation surfaces and at equipment or
					 utensil washing work levels.
(b)
					 Permanent artificial light sources are to be installed and maintained to
					 provide at least 20 footcandles of light at a distance of 30 inches from the
					 floor in:
(1) utensil and equipment storage
					 areas, lavatory and toilet areas;
(2) walk-in refrigerating units, dry food
					 storage areas and in other areas; and
(3) dining areas during cleaning
					 operations.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Construction and Maintenance of Physical Facilities › Section 14-1.175 - Ventilation

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All rooms are
					 to be provided with sufficient ventilation to keep them free of excessive heat,
					 steam, condensation, vapors, odors, smoke and fumes. Ventilation systems, when
					 vented to the outside, are not to create an unsightly or harmful discharge or
					 create a nuisance.
(1) Intake and exhaust air
					 ducts are to be constructed and maintained to prevent the entrance of dust,
					 dirt or other contaminating materials into the establishment.
(2) In new or extensively remodeled
					 establishments, mechanical ventilation is required in all rooms where odors,
					 vapors or fumes originate.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Construction and Maintenance of Physical Facilities › Section 14-1.176 - Dressing rooms and areas

Current through Register Vol. 46, No. 28, July 10, 2024
In establishments where employees routinely change
						clothes, rooms or areas are to be designated and used for this purpose. These
						designated rooms or areas are not to be used for food preparation, storage or
						service, or for utensil washing or storage.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Construction and Maintenance of Physical Facilities › Section 14-1.177 - Locker area

Current through Register Vol. 46, No. 28, July 10, 2024
Enough lockers or other suitable facilities are to be
						provided and used for the orderly storage of employee clothing and other
						belongings.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Miscellaneous › Section 14-1.180 - Premises

Current through Register Vol. 46, No. 28, July 10, 2024
(a) 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, and are to be
					 maintained in such a manner as to prevent creation of a nuisance.
(b) Only articles necessary to the operation
					 and maintenance of the food service establishment are to be in the
					 establishment.
(c) Unnecessary
					 traffic of persons through the food preparation and utensil washing 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 14-1 - Food Service Establishments › Miscellaneous › Section 14-1.181 - Living areas

Current through Register Vol. 46, No. 28, July 10, 2024
Operation of a food service establishment is not to be
						conducted in any room used as living or sleeping quarters. Food service
						operations are to be separated from living or sleeping quarters by complete
						partitioning and solid self-closing doors.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Miscellaneous › Section 14-1.182 - Laundry facilities

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Laundry facilities in a food service establishment are restricted to the
					 washing and drying of linens, clothes, uniforms and aprons necessary to the
					 operation.
(b) A separate room is
					 required for laundry facilities, except that such operations may be conducted
					 in storage rooms containing only packaged foods or packaged single-service
					 articles.
(c) Clean clothes and
					 linens are to be stored, until used, in a clean place protected from
					 contamination.
(d) Soiled clothes
					 and soiled linens are to be stored in nonabsorbent containers or washable
					 laundry bags until removed for laundering.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Miscellaneous › Section 14-1.183 - Animals

Current through Register Vol. 46, No. 28, July 10, 2024
Live animals, including birds and turtles, are to be
						excluded from food service operations. This exclusion does not apply to edible
						fish, crustacea, shellfish, or to fish in aquariums. Patrol dogs accompanying
						security police officers or guide dogs accompanying blind persons are permitted
						in the dining area.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Miscellaneous › Section 14-1.184 - Religious, fraternal and charitable organizations

Current through Register Vol. 46, No. 28, July 10, 2024
The provisions of this Subpart for equipment, plan review
						and pre-operational notification applicable to commercial food service
						operations shall not apply to food service establishments open to the public
						which are operated by religious, fraternal and charitable organizations.
(a) A permission to operate a food service
					 issued to such organizations hereunder shall be for a term of two years and
					 shall not require payment of a fee.
(b) Plan review requirements are waived for
					 all such organizations.
(c) Such
					 organization shall notify the permit-issuing official or the department of its
					 intention to engage in food service operations over the course of the next two
					 years. The mailing of such notice will satisfy all requirements of this Part
					 for the two-year period.
(d) The
					 provisions of this section shall not prohibit the commissioner from actions
					 necessary to assure that the public health is not endangered.
(e) This section shall not apply to
					 continuing food services provided by such organizations operated more often
					 then weekly.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Enforcement › Section 14-1.191 - Pre-operational review

Current through Register Vol. 46, No. 28, July 10, 2024
It is the responsibility of the operator of a food
						service establishment to construct, equip, furnish, maintain and operate the
						food service establishment 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 food
						service establishment, the permit-issuing official may require all food service
						establishments 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 Subpart.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Enforcement › Section 14-1.192 - 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 two years. The permit-issuing official will determine the
					 term of the permit based on the record of compliance of the establishment, the
					 potential for risk to public health presented by operation of the
					 establishment, and whether the establishment has an acceptable self-inspection
					 program. After due notice and an opportunity for a hearing, the permit-issuing
					 official may at any time change the term of any permit.
(b) Permits are nontransferable from one
					 owner or operator to another, or from one establishment location to
					 another.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Enforcement › Section 14-1.194 - Enforcement

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Operation of a
					 food service establishment without a permit is a violation of this Subpart. The
					 permit-issuing official or his designated representative may order any food
					 service establishment or operation in his jurisdiction, operating without a
					 valid permit, to close and cease all food operations 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 food service establishment 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 14-1 - Food Service Establishments › Enforcement › Section 14-1.195 - 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 food service establishment 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 14-1 - Food Service Establishments › Enforcement › Section 14-1.196 - 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 the 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 may vacate the order of embargo, or may, by
					 written order, direct the embargoed food, or any part of it, (1) to be
					 continued to be held under embargo pending further testing, analysis or court
					 action, (2) to be destroyed, (3) to be denatured and rendered inedible, (4) to
					 be released for return to a food processing plant for further processing, (5)
					 to be released to another regulatory agency, or (6) to other appropriate
					 action. 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 the
					 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 14-1 - Food Service Establishments › Enforcement › Section 14-1.197 - 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 14-1 - Food Service Establishments › Enforcement › Section 14-1.198 - 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 establishment stating the existence of such
					 order and the authority for such order. This order is not to be concealed,
					 mutilated or altered by any person, or removed without permission of the
					 permit-issuing official; and
(b)
					 publish notice of the order, with the reasons for the order, in one or more
					 newspapers in the county or city in which the food service establishment is
					 located.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Enforcement › Section 14-1.199 - Hearings

Current through Register Vol. 46, No. 28, July 10, 2024
The hearings provided for in this Subpart are to be
						conducted by the permit-issuing official or his designated hearing
						officer.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-1 - Food Service Establishments › Enforcement › Section 14-1.200 - Emergency occurrences, reporting of foodborne disease

Current through Register Vol. 46, No. 28, July 10, 2024
(a) In the event of an occurrence such as
					 fire, flood, power outage, or similar event which might result in the
					 contamination of food or which might prevent potentially hazardous food from
					 being held at required temperatures, the person in charge of the establishment
					 is to immediately notify the permit-issuing official.
(b) Any food service operator except those
					 regulated by Chapter V of this Title 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 14-1 - Food Service Establishments › Enforcement › Section 14-1.201 - 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 14-1 - Food Service Establishments › Enforcement › Section 14-1.202 - 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 14-2 - Temporary Food Service Establishments › Section 14-2.1 - Definition of temporary food service establishment and frozen desserts

Current through Register Vol. 46, No. 28, July 10, 2024
(a) A temporary
				  food service establishment means a place where food is prepared or handled and
				  served to the public, with or without charge, and which operates at a fixed
				  location in conjunction with a single event or celebration of not more than 14
				  consecutive days duration.
(b)
				  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,
				  parevine, frozen yogurt, freezer made shakes, freezer made milk shakes, dietary
				  frozen dessert, whipped cream confection and bisque tortoni, as all such
				  products are commonly known, together with any mix used in making such frozen
				  desserts, and any products which are similar in appearance, odor or taste to
				  such products, or are prepared or frozen as frozen desserts are customarily
				  prepared and frozen, whether made with dairy products or non-dairy products.
				  Any operation producing chips or flakes of ice made from water with or without
				  additives, served to the 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.
(c) 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 14-2 - Temporary Food Service Establishments › Section 14-2.2 - Permit

Current through Register Vol. 46, No. 28, July 10, 2024
(a) A temporary
				  food service establishment shall obtain and display a valid permit from an
				  issuing official authorized by the State Commissioner of Health. At
				  establishments that serve retail frozen desserts the $25 permit fee imposed by
				  Public Health Law, section
				  225(5)(s) shall be paid at
				  the time any other permit fees related to the operation of the food service
				  establishment are collected by the permit-issuing official and the
				  establishment's permit shall indicate that the facility can manufacture and
				  sell retail frozen desserts.
(b)
				  The term permit-issuing official means the health commissioner or health
				  officer of a city of 50,000 population or over, the health commissioner or
				  health officer of a county or part-county health district, the State regional
				  health director or area director having jurisdiction, a grade I or grade II
				  public health administrator qualified and appointed pursuant to Part 11 of this
				  Title, a public health director or any county health director having all the
				  powers and duties prescribed in section 352  of the Public Health Law. The health
				  commissioner or health officer of a city of 50,000 population or over, or the
				  health commissioner or health officer of a county or part-county health
				  district, or such grade I or grade II public health administrator or public
				  health director or county health director may designate the director of
				  environmental health of such district; and the State regional health director,
				  or area director may designate the district, or area director may designate the
				  district director as additional persons authorized to issue the permits
				  required by this Subpart.
(c) A
				  permit will be issued subject to the temporary food service establishment being
				  constructed, maintained and operated in compliance with this Subpart and not
				  presenting a danger to the health of the consumer or to the public. An
				  applicant's past history of compliance or noncompliance will be a consideration
				  in evaluating each of the previously mentioned criteria. The condition of the
				  establishment, its equipment, utensils, personnel, mode of operation,
				  surroundings, water supply, sewage disposal, waste handling, furnishings, food
				  and appurtenances are all factors in determining whether its continued
				  operation may affect public health.
New York Codes, Rules and Regulations › Title 10 - DEPARTMENT OF HEALTH › Chapter I - State Sanitary Code › Part 14 - Food Service Establishments › Subpart 14-2 - Temporary Food Service Establishments › Section 14-2.3 - Definition and cooking of potentially hazardous food; product thermometers

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All food used
				  by a temporary food service establishment is to be wholesome, safe for human
				  consumption, and obtained from sources that comply with laws relating to food
				  and food labeling. Fluid milk and milk products used or served are to be
				  pasteurized and obtained from sources that comply with laws relating to milk
				  processing and labeling. All foods which are not readily identifiable are to be
				  labeled to identify the food by common name. 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.
(b) Potentially hazardous food means 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 14-2 - Temporary Food Service Establishments › Section 14-2.4 - Definition of contamination

Current through Register Vol. 46, No. 28, July 10, 2024
Contamination means exposing food to filth, toxic
					 substances, manual contact during service or preparation if such food will not
					 be subsequently cooked prior to service, rodent or insect contact or
					 infestation, or any condition which permits introduction of pathogenic
					 microorganisms or foreign matter. Potentially hazardous foods held at
					 temperatures between 45 degrees Fahrenheit (7.2 degrees Celsius) and 140
					 degrees Fahrenheit (60 degrees Celsius) for a period of time beyond that
					 required for preparation are considered to be contaminated. Sufficient hot and
					 cold storage facilities are to be provided and used to maintain potentially
					 hazardous foods at required temperatures during storage. Each facility is to
					 have a thermometer, accurate to plus or minus two degrees Fahrenheit,
					 indicating the temperature therein.