reglab/statecodes huggingface dataset:
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1600 - Warewashing equipment, cleaning frequency

Current through Register Vol. 40, No. 24, July 15, 2024
A warewashing machine; the compartments of sinks, basins,
						or other receptacles used for washing and rinsing equipment, utensils, or raw
						foods, or laundering wiping cloths; and drainboards or other equipment used to
						substitute for drainboards as specified under
						2VAC5-585-1470 shall be
						cleaned:
1. Before use;
2. Throughout the day at a frequency
					 necessary to prevent recontamination of equipment and utensils and to ensure
					 that the equipment performs its intended function; and
3. If used, at least every 24
					 hours.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1610 - Warewashing machines, manufacturers' operating instructions

Current through Register Vol. 40, No. 24, July 15, 2024
A. A warewashing
					 machine and its auxiliary components shall be operated in accordance with the
					 machine's data plate and other manufacturer's instructions.
B. A warewashing machine's conveyor speed or
					 automatic cycle times shall be maintained accurately timed in accordance with
					 manufacturer's specifications.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1620 - Warewashing sinks, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
A. A warewashing sink may not be used for
					 handwashing as specified under
					 2VAC5-585-170.
B. If a warewashing sink is used to wash
					 wiping cloths, wash produce, or thaw food, the sink shall be cleaned as
					 specified under
					 2VAC5-585-1600
					 before and after each time it is used to wash wiping cloths or wash produce or
					 thaw food. Sinks used to wash or thaw food shall be sanitized as specified
					 under Article 7 (2VAC5-585-1885
					 et seq.) of this part before and after using the sink to wash produce or thaw
					 food.
Statutory Authority: §
													3.2-5121
						  of the Code of Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1630 - Warewashing equipment, cleaning agents

Current through Register Vol. 40, No. 24, July 15, 2024
When used for warewashing, the wash compartment of a
						sink, mechanical warewasher, or wash receptacle of alternative manual
						warewashing equipment as specified in
						2VAC5-585-1460 C, shall contain a
						wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser,
						abrasive cleaner, or other cleaning agent according to the cleaning agent
						manufacturer's label
						instructions.Pf
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1640 - Warewashing equipment, clean solutions

Current through Register Vol. 40, No. 24, July 15, 2024
The wash, rinse, and sanitize solutions shall be
						maintained clean.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1650 - Manual warewashing equipment, wash solution temperature

Current through Register Vol. 40, No. 24, July 15, 2024
The temperature of the wash solution in manual
						warewashing equipment shall be maintained at not less than 110°F (43°C)
						or the temperature specified on the cleaning agent manufacturer's label
						instructions.Pf
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1660 - Mechanical warewashing equipment, wash solution temperature

Current through Register Vol. 40, No. 24, July 15, 2024
A. The temperature
					 of the wash solution in spray type warewashers that use hot water to sanitize
					 may not be less than:
1. For a stationary
					 rack, single temperature machine, 165°F
					 (74°C);Pf
2. For a stationary rack, dual temperature
					 machine, 150°F (66°C);Pf
3. For a single tank, conveyor, dual
					 temperature machine, 160°F (71°C);Pf
					 or
4. For a multitank, conveyor,
					 multitemperature machine, 150°F
					 (66°C).Pf
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1670 - Manual warewashing equipment, hot water sanitization temperatures.*

Current through Register Vol. 40, No. 24, July 15, 2024
If immersion in hot water is used for sanitizing in a
						manual operation, the temperature of the water shall be maintained at 171°F
						(77°C) or above.P
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1680 - Mechanical warewashing equipment, hot water sanitization temperatures

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as
					 specified in subsection B of this section, in a mechanical operation, the
					 temperature of the fresh hot water sanitizing rinse as it enters the manifold
					 may not be more than 194°F (90°C), or less
					 than:Pf
1. For a
					 stationary rack, single temperature machine, 165°F
					 (74°C);Pf or
2. For all other machines, 180°F
					 (82°C).Pf
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1690 - Mechanical warewashing equipment, sanitization pressure

Current through Register Vol. 40, No. 24, July 15, 2024
The flow pressure of the fresh hot water sanitizing rinse
						in a warewashing machine, as measured in the water line immediately downstream
						or upstream from the fresh hot water sanitizing rinse control valve, shall be
						within the range specified on the machine manufacturer's data plate and may not
						be less than five pounds per square inch (35 kilopascals) or more than 30
						pounds per square inch (200 kilopascals).
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1700 - Manual and mechanical warewashing equipment, chemical sanitization - temperature, pH, concentration, and hardness

Current through Register Vol. 40, No. 24, July 15, 2024
A chemical sanitizer used in a sanitizing solution for a
						manual or mechanical operation at contact times specified under subdivision 3
						of
						2VAC5-585-1900
						shall meet the criteria specified under
						2VAC5-585-3380,
						shall be used in accordance with the EPA-registered label use
						instructions,P and shall be used as follows:
1. A chlorine solution shall have a minimum
					 temperature based on the concentration and pH of the solution as listed in the
					 following chart;P
Minimum Concentration
Minimum Temperature
mg/L (ppm)
pH 10 or less°F (°C)
pH 8.0 or less°F (°C)
25-49
120 (49)
120 (49)
50-99
100 (38)
75 (24)
100
55 (13)
55 (13)
2. An iodine solution shall have a:
a. Minimum temperature of 68°F
					 (20°C);P
b. pH of 5.0 or less or a pH no higher than
					 the level for which the manufacturer specifies the solution is
					 effective;P and
c. Concentration between 12.5 mg/L (ppm) and
					 25 mg/L (ppm);P
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1710 - Manual warewashing equipment, chemical sanitization using detergent-sanitizers

Current through Register Vol. 40, No. 24, July 15, 2024
If a detergent-sanitizer is used to sanitize in a
						cleaning and sanitizing procedure where there is no distinct water rinse
						between the washing and sanitizing steps, the agent applied in the sanitizing
						step shall be the same detergent-sanitizer that is used in the washing
						step.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1720 - Warewashing equipment, determining chemical sanitizer concentration

Current through Register Vol. 40, No. 24, July 15, 2024
Concentration of the sanitizing solution shall be
						accurately determined by using a test kit or other
						device.Pf
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1730 - Good repair and calibration

Current through Register Vol. 40, No. 24, July 15, 2024
A. Utensils shall be maintained in a state of
					 repair or condition that complies with the requirements specified under
					 Articles 1 (2VAC5-585-960 et seq.) and 2
					 (2VAC5-585-1080 et seq.) of this
					 part or shall be discarded.
B. Food
					 temperature measuring devices shall be calibrated in accordance with
					 manufacturer's specifications as necessary to ensure their
					 accuracy.Pf
C. Ambient air temperature, water pressure,
					 and water temperature measuring devices shall be maintained in good repair and
					 be accurate within the intended range of use.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1740 - Single-service and single-use articles, required use.*

Current through Register Vol. 40, No. 24, July 15, 2024
A food establishment without facilities specified under
						Articles 6 (2VAC5-585-1770 et seq.) and 7
						(2VAC5-585-1885 et seq.) of this part for cleaning and sanitizing kitchenware
						and tableware shall provide only single-use kitchenware, single-service
						articles, and single-use articles for use by food employees and single-service
						articles for use by consumers.P
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1750 - Single-service and single-use articles, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
A. Single-service and single-use articles may
					 not be reused.
B. The bulk milk
					 container dispensing tube shall be cut on the diagonal leaving no more than one
					 inch protruding from the chilled dispensing head.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 2VAC5-585-1760 - Shells, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
Mollusk and crustacea shells may not be used more than
						once as serving containers.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 2VAC5-585-1770 - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. Equipment
					 food-contact surfaces and utensils shall be clean to sight and
					 touch.Pf
B. The food-contact surfaces of cooking
					 equipment and pans shall be kept free of encrusted grease deposits and other
					 soil accumulations.
C.
					 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of
					 dust, dirt, food residue, and other debris.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 2VAC5-585-1780 - Equipment food-contact surfaces and utensils

Current through Register Vol. 40, No. 24, July 15, 2024
A. Equipment food-contact surfaces and
					 utensils shall be cleaned:
1. Except as
					 specified in subsection B of this section, before each use with a different
					 type of raw animal food such as beef, fish, lamb, pork, or
					 poultry;P
2. Each time there is a change from working
					 with raw foods to working with ready-to-eat
					 foods;P
3. Between uses with raw fruits and
					 vegetables and with time/temperature control for safety
					 food;P
4. Before using or storing a food temperature
					 measuring device;P and
5. At any time during the operation when
					 contamination may have occurred.P
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 2VAC5-585-1790 - Cooking and baking equipment

Current through Register Vol. 40, No. 24, July 15, 2024
A. The food-contact surfaces of cooking and
					 baking equipment shall be cleaned at least every 24 hours. This section does
					 not apply to hot oil cooking and filtering equipment if it is cleaned as
					 specified in
					 2VAC5-585-1780 D 6.
B. The cavities and door seals of microwave
					 ovens shall be cleaned at least every 24 hours by using the manufacturer's
					 recommended cleaning procedure.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 2VAC5-585-1800 - Nonfood-contact surfaces

Current through Register Vol. 40, No. 24, July 15, 2024
Nonfood-contact surfaces of equipment shall be cleaned at
						a frequency necessary to preclude accumulation of soil
						residues.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 2VAC5-585-1810 - Dry cleaning

Current through Register Vol. 40, No. 24, July 15, 2024
A. If used,
					 dry cleaning methods such as brushing, scraping, and vacuuming shall contact
					 only surfaces that are soiled with dry food residues that are not
					 time/temperature control for safety food.
B. Cleaning equipment used in dry cleaning
					 food-contact surfaces may not be used for any other purpose.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 2VAC5-585-1820 - Precleaning

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food debris on
					 equipment and utensils shall be scraped over a waste disposal unit or garbage
					 receptacle or shall be removed in a warewashing machine with a prewash
					 cycle.
B. If necessary for
					 effective cleaning, utensils and equipment shall be preflushed, presoaked, or
					 scrubbed with abrasives.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 2VAC5-585-1830 - Loading of soiled items, warewashing machines

Current through Register Vol. 40, No. 24, July 15, 2024
Soiled items to be cleaned in a warewashing machine shall
						be loaded into racks, trays, or baskets or onto conveyors in a position
						that:
1. Exposes the items to the
					 unobstructed spray from all cycles; and
2. Allows the items to drain.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 2VAC5-585-1840 - Wet cleaning

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Equipment food-contact surfaces and utensils shall be effectively washed to
					 remove or completely loosen soils by using the manual or mechanical means
					 necessary such as the application of detergents containing wetting agents and
					 emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring
					 pads; high-pressure sprays; or ultrasonic devices.
B. The washing procedures selected shall be
					 based on the type and purpose of the equipment or utensil, and on the type of
					 soil to be removed.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 2VAC5-585-1850 - Washing, procedures for alternative manual warewashing equipment

Current through Register Vol. 40, No. 24, July 15, 2024
If washing in sink compartments or a warewashing machine
						is impractical such as when the equipment is fixed or the utensils are too
						large, washing shall be done by using alternative manual warewashing equipment
						as specified in
						2VAC5-585-1460 C in accordance with
						the following procedures:
1. Equipment
					 shall be disassembled as necessary to allow access of the detergent solution to
					 all parts;
2. Equipment components
					 and utensils shall be scraped or rough cleaned to remove food particle
					 accumulation; and
3. Equipment and
					 utensils shall be washed as specified under
					 2VAC5-585-1840 A.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 2VAC5-585-1860 - Rinsing procedures

Current through Register Vol. 40, No. 24, July 15, 2024
Washed utensils and equipment shall be rinsed so that
						abrasives are removed and cleaning chemicals are removed or diluted through the
						use of water or a detergent-sanitizer solution by using one of the following
						procedures:
1. Use of a distinct,
					 separate water rinse after washing and before sanitizing if using:
a. A three-compartment sink;
b. Alternative manual warewashing equipment
					 equivalent to a three-compartment sink as specified in
					 2VAC5-585-1460 C; or
c. A three-step washing, rinsing, and
					 sanitizing procedure in a warewashing system for CIP equipment;
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 2VAC5-585-1870

Current through Register Vol. 40, No. 24, July 15, 2024
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 7 - Sanitization of Equipment and Utensils › Section 2VAC5-585-1880 - Repealed

Current through Register Vol. 40, No. 24, July 15, 2024
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 7 - Sanitization of Equipment and Utensils › Section 2VAC5-585-1885 - Food-contact surfaces and utensils

Current through Register Vol. 40, No. 24, July 15, 2024
Equipment food-contact surfaces and utensils shall be
						sanitized.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 7 - Sanitization of Equipment and Utensils › Section 2VAC5-585-1890 - Before use after cleaning.*

Current through Register Vol. 40, No. 24, July 15, 2024
Utensils and food-contact surfaces of equipment shall be
						sanitized before use after
						cleaning.P
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 7 - Sanitization of Equipment and Utensils › Section 2VAC5-585-1900 - Hot water and chemical

Current through Register Vol. 40, No. 24, July 15, 2024
After being cleaned, equipment food-contact surfaces and
						utensils shall be sanitized in:
1. Hot
					 water manual operations by immersion for at least 30 seconds as specified under
					 2VAC5-585-1670;P
2. Hot water mechanical operations by being
					 cycled through equipment that is set up as specified under
					 2VAC5-585-1610,
					 2VAC5-585-1680,
					 and
					 2VAC5-585-1690
					 and achieving a utensil surface temperature of 160°F (71°C) as measured
					 by an irreversible registering temperature
					 indicator;P or
3. Chemical manual or mechanical operations,
					 including the application of sanitizing chemicals by immersion, manual
					 swabbing, brushing, or pressure spraying methods, using a solution as specified
					 under
					 2VAC5-585-1700.
					 Contact times shall be consistent with those on EPA-registered label use
					 instructions by providing:
a. Except as
					 specified under subdivision 3 b of this section, a contact time of at least 10
					 seconds for a chlorine solution specified under subdivision 1 of
					 2VAC5-585-1700;P
b. A contact time of at least seven seconds
					 for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a
					 temperature of at least 100°F (38°C) or a pH of 8.0 or less and a
					 temperature of at least 75°F
					 (24°C);P
c. A contact time of at least 30 seconds for
					 other chemical sanitizing solutions;P or
d. A contact time used in relationship with a
					 combination of temperature, concentration, and pH that, when evaluated for
					 efficacy, yields sanitization as defined in
					 2VAC5-585-40.P
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 8 - Laundering › Section 2VAC5-585-1910 - Clean linens

Current through Register Vol. 40, No. 24, July 15, 2024
Clean linens shall be free from food residues and other
						soiling matter.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 8 - Laundering › Section 2VAC5-585-1920 - Specifications

Current through Register Vol. 40, No. 24, July 15, 2024
A. Linens that do
					 not come in direct contact with food shall be laundered between operations if
					 they become wet, sticky, or visibly soiled.
B. Cloth gloves used as specified in
					 2VAC5-585-580 D shall be laundered
					 before being used with a different type of raw animal food such as beef, lamb,
					 pork, fish, or poultry.
C. Linens
					 that are used as specified under
					 2VAC5-585-560 and cloth napkins
					 shall be laundered between each use.
D. Wet wiping cloths shall be laundered
					 daily.
E. Dry wiping cloths shall
					 be laundered as necessary to prevent contamination of food and clean serving
					 utensils.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 8 - Laundering › Section 2VAC5-585-1930 - Storage of soiled linens

Current through Register Vol. 40, No. 24, July 15, 2024
Soiled linens shall be kept in clean, nonabsorbent
						receptacles or clean, washable laundry bags and stored and transported to
						prevent contamination of food, clean equipment, clean utensils, and
						single-service and single-use articles.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 8 - Laundering › Section 2VAC5-585-1940 - Mechanical washing

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as
					 specified in subsection B of this section, linens shall be mechanically
					 washed.
B. In food establishments
					 in which only wiping cloths are laundered as specified in
					 2VAC5-585-1490 B, the wiping cloths
					 may be laundered in a mechanical washer, sink designated only for laundering
					 wiping cloths, or a warewashing or food preparation sink that is cleaned as
					 specified under
					 2VAC5-585-1600.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 8 - Laundering › Section 2VAC5-585-1950 - Use of laundry facilities

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Except as specified in subsection B of this section, laundry facilities on the
					 premises of a food establishment shall be used only for the washing and drying
					 of items used in the operation of the establishment.
B. Separate laundry facilities located on the
					 premises for the purpose of general laundering such as for institutions
					 providing boarding and lodging may also be used for laundering food
					 establishment items.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 2VAC5-585-1960 - Equipment and utensils, air-drying required

Current through Register Vol. 40, No. 24, July 15, 2024
After cleaning and sanitizing, equipment and
						utensils:
1. Shall be air dried or
					 used after adequate draining as specified in the first paragraph of
					 40 CFR
					 180.940 before contact with food;
					 and
2. May not be cloth dried
					 except that utensils that have been air-dried may be polished with cloths that
					 are maintained clean and dry.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 2VAC5-585-1970 - Wiping cloths, air-drying locations

Current through Register Vol. 40, No. 24, July 15, 2024
Wiping cloths laundered in a food establishment that does
						not have a mechanical clothes dryer as specified in
						2VAC5-585-1490 B shall be air-dried
						in a location and in a manner that prevents contamination of food, equipment,
						utensils, linens, and single-service and single-use articles and the wiping
						cloths. This section does not apply if wiping cloths are stored after
						laundering in a sanitizing solution as specified under
						2VAC5-585-1700.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 2VAC5-585-1980 - Food-contact surfaces

Current through Register Vol. 40, No. 24, July 15, 2024
Lubricants as specified in
						2VAC5-585-3420 shall be applied to
						food-contact surfaces that require lubrication in a manner that does not
						contaminate food-contact surfaces.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 2VAC5-585-1990 - Equipment

Current through Register Vol. 40, No. 24, July 15, 2024
Equipment shall be reassembled so that food-contact
						surfaces are not contaminated.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 2VAC5-585-2000 - Equipment, utensils, linens, and single-service and single-use articles

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as
					 specified in subsection D of this section, cleaned equipment and utensils,
					 laundered linens, and single-service and single-use articles shall be stored:
1. In a clean, dry location;
2. Where they are not exposed to splash,
					 dust, or other contamination; and
3. At least six inches (15 centimeters) above
					 the floor.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 2VAC5-585-2010 - Prohibitions

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as
					 specified in subsection B of this section, cleaned and sanitized equipment,
					 utensils, laundered linens, and single-service and single-use articles may not
					 be stored:
1. In locker rooms;
2. In toilet rooms;
3. In garbage rooms;
4. In mechanical rooms;
5. Under sewer lines that are not shielded to
					 intercept potential drips;
6. Under
					 leaking water lines including leaking automatic fire sprinkler heads or under
					 lines on which water has condensed;
7. Under open stairwells; or
8. Under other sources of
					 contamination.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 2VAC5-585-2020 - Kitchenware and tableware

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Single-service and single-use articles and cleaned and sanitized utensils shall
					 be handled, displayed, and dispensed so that contamination of food- and
					 lip-contact surfaces is prevented.
B. Knives, forks, and spoons that are not
					 prewrapped shall be presented so that only the handles are touched by employees
					 and by consumers if consumer self-service is provided.
C. Except as specified under subsection B of
					 this section, single-service articles that are intended for food- or
					 lip-contact shall be furnished for consumer self-service with the original
					 individual wrapper intact or from an approved dispenser.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 2VAC5-585-2030 - Soiled and clean tableware

Current through Register Vol. 40, No. 24, July 15, 2024
Soiled tableware shall be removed from consumer eating
						and drinking areas and handled so that clean tableware is not
						contaminated.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 2VAC5-585-2040 - Preset tableware

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except
					 as specified in subsection B of this section, tableware that is preset shall be
					 protected from contamination by being wrapped, covered, or inverted.
B. Preset tableware may be exposed if:
1. Unused settings are removed when a
					 consumer is seated; or
2. Settings
					 not removed when a consumer is seated are cleaned and sanitized before further
					 use.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 2VAC5-585-2045 - Rinsing equipment and utensils after cleaning

Current through Register Vol. 40, No. 24, July 15, 2024
After being cleaned and sanitized, equipment and utensils
						shall not be rinsed before air drying or use unless:
1. The rinse is applied directly from a
					 potable water supply by a warewashing machine that is maintained and operated
					 as specified under
					 2VAC5-585-1210 through
					 2VAC5-585-1430 and
					 2VAC5-585-1570 through
					 2VAC5-585-1720; and
2. The rinse is applied only after the
					 equipment and utensils have been sanitized by the application of hot water or
					 by the application of a chemical sanitizer solution whose EPA-registered label
					 use instructions call for rinsing off the sanitizer after it is applied in a
					 commercial warewashing machine.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 2VAC5-585-2050 - Approved system.*

Current through Register Vol. 40, No. 24, July 15, 2024
Pure water shall be obtained from an approved water
						system defined as:
1. A waterworks
					 constructed, maintained, and operated in compliance with 12VAC5-590
					 ;P or
2.
					 A private well constructed, maintained, and operated in compliance with
					 12VAC5-630.P
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 2VAC5-585-2060 - System flushing and disinfection.*

Current through Register Vol. 40, No. 24, July 15, 2024
An approved water system shall be flushed and
						disinfected after construction, repair, or modification and after an emergency
						situation, such as a flood, that may introduce contaminants to the system. A
						sample shall be collected from the water system and the results of the analysis
						shall be total coliform negative prior to placing the water system into
						service. 
						P
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 2VAC5-585-2070 - Bottled drinking water.*

Current through Register Vol. 40, No. 24, July 15, 2024
Bottled drinking water used or sold in a food
						establishment shall be obtained from approved sources in accordance with 21 CFR
						Part 129.P
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 2VAC5-585-2080 - Pure water standards.*

Current through Register Vol. 40, No. 24, July 15, 2024
Except as specified under
						2VAC5-585-2090:
1. Water from a waterworks shall meet water
					 quality and quantity standards in accordance with 12VAC5-590
					 .P
2.
					 Water from a private well shall meet water quality and quantity standards in
					 accordance with
					 12VAC5-630-370.P
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 2VAC5-585-2090 - Nonpotable water.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. A nonpotable
					 water supply shall be used only if its use is
					 approved.P
B. Nonpotable water shall be used only for
					 nonculinary purposes such as air conditioning, nonfood equipment cooling, and
					 fire protection.P
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 2VAC5-585-2100 - Sampling

Current through Register Vol. 40, No. 24, July 15, 2024
A. Water from a
					 private well shall be sampled and tested at least annually for nitrate and
					 total coliform.Pf
B. If nitrate, which is reported as "N" on
					 the test results, exceeds 10 mg/L (ppm), the operator shall notify the
					 department within 24 hours from when the operator is notified of the nitrate
					 positive test result.Pf
C. If a sample is total coliform positive,
					 the positive culture medium shall be further analyzed to determine if E. coli
					 is present. The operator shall notify the department within two calendar days
					 from when the operator is notified of the coliform-positive test
					 result.Pf
D. If E. coli is present, the operator shall
					 notify the department within 24 hours from when the operator is notified of the
					 E. coli positive test result.Pf
Statutory Authority: §
													3.2-5121
						  of the Code of Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 2VAC5-585-2110 - Sample report

Current through Register Vol. 40, No. 24, July 15, 2024
All sample reports for the private well shall be
						retained on file in the food establishment for a minimum of five years and be
						made available to the department upon request.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 2VAC5-585-2120 - Capacity

Current through Register Vol. 40, No. 24, July 15, 2024
A. The water source
					 and system shall be of sufficient capacity to meet the peak water demands of
					 the food establishment.Pf
B. Hot water generation and distribution
					 systems shall be sufficient to meet the peak hot water demands throughout the
					 food establishment.Pf
Statutory Authority: §
													3.2-5121
						  of the Code of Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 2VAC5-585-2130 - Pressure

Current through Register Vol. 40, No. 24, July 15, 2024
Water under pressure shall be provided to all fixtures,
						equipment, and nonfood equipment that are required to use water except that
						water supplied as specified under subdivisions 1 and 2 of
						2VAC5-585-2160 to a temporary food
						establishment or in response to a temporary interruption of a water supply need
						not be under pressure.Pf
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 2VAC5-585-2150 - Distribution, delivery, and retention system

Current through Register Vol. 40, No. 24, July 15, 2024
Water shall be received from the source through the use
						of:
1. An approved public water
					 main;Pf or
2. One or more of the following that shall be
					 constructed, maintained, and operated according to
					 law:Pf
a. Nonpublic
					 water main, water pumps, pipes, hoses, connections, and other
					 appurtenances;Pf
b. Water transport vehicles; 
					 Pf or
c. Water
					 containers.Pf
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 2VAC5-585-2160 - Alternative water supply

Current through Register Vol. 40, No. 24, July 15, 2024
Water meeting the requirements specified under
						2VAC5-585-2050 through
						2VAC5-585-2130 shall be made
						available for a mobile facility, for a temporary food establishment without a
						permanent water supply, and for a food establishment with a temporary
						interruption of its water supply through:
1. A supply of containers of commercially
					 bottled drinking water;Pf
2. One or more closed portable water
					 containers;Pf
3. An enclosed vehicular water
					 tank;Pf
4. An on-premises water storage
					 tank;Pf or
5. Piping, tubing, or hoses connected to an
					 adjacent approved source.Pf
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 2 - Plumbing System › Section 2VAC5-585-2170 - Approved materials.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. A
					 plumbing system and hoses conveying water shall be constructed and repaired
					 with approved materials according to law.P
B. A water filter shall be made of safe
					 materials.P
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 2 - Plumbing System › Section 2VAC5-585-2180 - Approved system and cleanable fixtures.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. A plumbing system shall be designed,
					 constructed, and installed according to
					 law.P
B.
					 A plumbing fixture such as a handwashing sink, toilet, or urinal shall be
					 easily cleanable.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part V - Water, Plumbing, and Waste › Article 2 - Plumbing System › Section 2VAC5-585-2190 - Handwashing sink, water temperature, and flow

Current through Register Vol. 40, No. 24, July 15, 2024
A. A handwashing sink shall be equipped to
					 provide water at a temperature of at least 100°F (38°C) through a
					 mixing valve or combination faucet.Pf
B. A steam mixing valve may not be used at a
					 handwashing sink.
C. A
					 self-closing, slow-closing, or metering faucet shall provide a flow of water
					 for at least 15 seconds without the need to reactivate the faucet.
D. An automatic handwashing facility shall be
					 installed in accordance with manufacturer's instructions.
Statutory Authority: §
													3.2-5121
						  of the Code of Virginia.