reglab/statecodes huggingface dataset:
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-7 - CONTAMINATION FOOD › Section 61-25.3-701 - Disposition

Current through Register Vol. 48, No. 6, June 28, 2024
3-701.11
Discarding or Reconditioning Unsafe, Adulterated, or Contaminated
				  Food.
(A) A food that is unsafe,
				  adulterated, or not honestly presented as specified under 3-101.11 shall be
				  discarded or reconditioned according to an approved procedure. 
				  P
(B) Food that is not from an approved source
				  as specified under 3-201.11 through 3-201.17 shall be discarded. 
				  P
(C) Ready-to-eat food that may have been
				  contaminated by an employee who has been restricted or excluded as specified
				  under 2-201.12 shall be discarded. 
				  P
(D) Food that is contaminated by food
				  employees, consumers, or other persons through contact with their hands, bodily
				  discharges, such as nasal or oral discharges, or other means shall be
				  discarded. 
				  P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-8 - SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS › Section 61-25.3-801 - Additional Safeguards

Current through Register Vol. 48, No. 6, June 28, 2024
3-801.11
Pasteurized Foods, Prohibited Re-Service, and Prohibited Food.
In a retail food establishment that serves a highly
					 susceptible population:
(A) The
				  following criteria shall apply to juice:
(1)
				  For the purposes of this paragraph only, children who are age nine (9) or less
				  and receive food in a school, day care setting, or similar facility that
				  provides custodial care are included as highly susceptible
				  populations;
(2) Prepackaged juice
				  or a prepackaged beverage containing juice, that bears a warning label as
				  specified in
				  21 CFR,
				  101.17(g)
Food
				  Labeling, Warning, Notice, and Safe Handling Statements
, juices that
				  have not been specifically processed to prevent, reduce, or eliminate the
				  presence of pathogens, or a packaged juice or beverage containing juice, that
				  bears a warning label as specified under 3-404.11(B) may not be served or
				  offered for sale; 
				  P and
(3) Unpackaged juice that is prepared on the
				  premises for service or sale in a ready-to-eat form shall be processed under a
				  HACCP plan that contains the information specified under 8-201.14(B) through
				  (E) and as specified in 21 CFR Part 120,
Hazard Analysis and Critical
				  Control Point (HACCP) Systems
, Subpart B,
Pathogen
				  Reduction
, 120.24,
Process Controls
. 
				  P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Section 61-25.4-101 - Multiuse

Current through Register Vol. 48, No. 6, June 28, 2024
4-101.11
Characteristics.
Materials that are used in the construction of utensils and
					 food-contact surfaces of equipment may not allow the migration of deleterious
					 substances or impart colors, odors, or tastes to food and, under normal use
					 conditions, utensils and food-contact surfaces shall be: 
					 P
(A) Safe; 
				  P
(B) Durable, corrosion-resistant, and
				  nonabsorbent;
(C) Sufficient in
				  weight and thickness to withstand repeated warewashing;
(D) Finished to have a smooth, easily
				  cleanable surface; and
(E)
				  Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and
				  decomposition.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Section 61-25.4-102 - Single-Service and Single-Use

Current through Register Vol. 48, No. 6, June 28, 2024
4-102.11
Characteristics.
Materials that are used to make single-service and
					 single-use articles:
(A) Shall not:
(1) Allow the migration of deleterious
				  substancesP or
(2) Impart colors, odors, or tastes to food;
				  and
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-2 - DESIGN AND CONSTRUCTION › Section 61-25.4-201 - Durability and Strength

Current through Register Vol. 48, No. 6, June 28, 2024
4.201.11
Equipment and Utensils.
Equipment and utensils shall be designed and constructed to
					 be durable and to retain their characteristic qualities under normal use
					 conditions.
4-201.12
Food Temperature Measuring Devices.
Food temperature measuring devices may not have sensors or
					 stems constructed of glass, except that thermometers with glass sensors or
					 stems that are encased in a shatterproof coating such as candy thermometers may
					 be used. 
					 P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-2 - DESIGN AND CONSTRUCTION › Section 61-25.4-202 - Cleanability

Current through Register Vol. 48, No. 6, June 28, 2024
4-202.11
Food-Contact Surfaces.
(A)
				  Multiuse food-contact surfaces shall be:
(1)
				  Smooth; 
				  Pf
(2) Free of breaks, open seams, cracks,
				  chips, inclusions, pits, and similar imperfections 
				  Pf
(3) Free of sharp internal angles, corners,
				  and crevices; 
				  Pf
(4) Finished to have smooth welds and joints;
				  
				  Pf and
(5) Except as specified in (B) of this
				  section, accessible for cleaning and inspection by one of the following
				  methods:
(a) Without being disassembled, 
				  Pf or
(b) By disassembling without the use of
				  tools, 
				  Pf or
(c) By easy disassembling with the use of
				  handheld tools commonly available to maintenance and cleaning personnel such as
				  screwdrivers, pliers, open-end wrenches, and Allen wrenches. 
				  Pf
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-2 - DESIGN AND CONSTRUCTION › Section 61-25.4-203 - Accuracy

Current through Register Vol. 48, No. 6, June 28, 2024
4-203.11
Temperature Measuring Devices, Food.
(A) Food temperature measuring devices that
				  are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be
				  accurate to plus or minus one (1) degrees C in the intended range of use. 
				  Pf
(B) Food temperature measuring devices that
				  are scaled only in Fahrenheit shall be accurate to plus or minus two (2)
				  degrees F in the intended range of use. 
				  Pf
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-2 - DESIGN AND CONSTRUCTION › Section 61-25.4-204 - Functionality

Current through Register Vol. 48, No. 6, June 28, 2024
4-204.11
Ventilation Hood Systems, Drip Prevention.
Exhaust ventilation hood systems in food preparation and
					 warewashing areas including components such as hoods, fans, filters, and
					 ducting shall be of commercial type and designed to prevent grease or
					 condensation from draining or dripping onto food, equipment, utensils, linens,
					 and single-service and single-use articles.
4-204.12
Equipment Openings, Closures,
				  and Deflectors.
(A) A cover or lid for
				  equipment shall overlap the opening and be sloped to drain.
(B) An opening located within the top of a
				  unit of equipment that is designed for use with a cover or lid shall be flanged
				  upward at least five (5) millimeters (two-tenths of an inch).
(C) Except as specified under (D) of this
				  section, fixed piping, temperature measuring devices, rotary shafts, and other
				  parts extending into equipment shall be provided with a watertight joint at the
				  point where the item enters the equipment.
(D) If a watertight joint is not provided:
(1) The piping, temperature measuring
				  devices, rotary shafts, and other parts extending through the openings shall be
				  equipped with an apron designed to deflect condensation, drips, and dust from
				  openings into the food; and
(2) The
				  opening shall be flanged as specified under (B) of this section.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-2 - DESIGN AND CONSTRUCTION › Section 61-25.4-205 - Acceptability

Current through Register Vol. 48, No. 6, June 28, 2024
4-205.10
Food
				  Equipment, Certification, and Classification.
(A) Except as specified in (B) of this
				  section, all equipment installed in a retail food establishment after the
				  effective date of this regulation shall be certified or classified and listed
				  to National Sanitation Foundation (NSF) / American National Standards Institute
				  (ANSI) Commercial Food Equipment Standards, or Baking Industry Sanitation
				  Standards Committee (BISSC), or other accredited ANSI food equipment sanitation
				  certification recognized by the Department.
(B) Residential counter-top appliances, such
				  as, but not limited to, coffee makers, a crockpot, toaster, toaster oven,
				  microwave oven; and shelving, residential chest and upright freezers are
				  exempt, but shall meet the requirements of 4-1 and 4-2.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-3 - NUMBERS AND CAPACITIES › Section 61-25.4-301 - Equipment

Current through Register Vol. 48, No. 6, June 28, 2024
4-301.11
Cooling, Heating, and Holding Capacities.
Equipment for cooling and heating food and holding cold and
					 hot foodshall be sufficient in number and capacity to maintain food
					 temperatures as specified under Chapter 3.Pf
4-301.12
Manual Warewashing,
				  Sink Compartment Requirements.
(A)
				  Except as specified in (C) of this section, a sink with at least three (3)
				  compartments shall be provided for manually washing, rinsing, and sanitizing
				  equipment and utensils. 
				  Pf
(B) Sink compartments shall be large enough
				  to accommodate immersion of the largest equipment and utensils. If equipment or
				  utensils are too large for the warewashing sink, a warewashing machine or
				  alternative equipment as specified in (C) of this section shall be used. 
				  Pf
(C) Alternative manual warewashing equipment
				  may be used when there are special cleaning needs or constraints and its use is
				  approved. Alternative manual warewashing equipment may include:
(1) High-pressure detergent
				  sprayers;
(2) Low- or line-pressure
				  spray detergent foamers;
(3) Other
				  task-specific cleaning equipment;
(4) Brushes or other implements;
(5) Two (2)-compartment sinks as specified
				  under (D) and (E) of this section; or
(6) Receptacles that substitute for the
				  compartments of a multicompartment sink.
(D) Before a two (2) compartment sink is
				  used:
(1) The permit holder shall have its
				  use approved and
(2) The permit
				  holder shall limit the number of kitchenware items cleaned and sanitized in the
				  two (2) compartment sink, shall limit warewashing to batch operations for
				  cleaning kitchenware such as between cutting one type of raw meat and another
				  or cleanup at the end of a shift, and shall:
(a) Make up the cleaning and sanitizing
				  solutions immediately before use and drain them immediately after use,
				  and
(b) Use a detergent-sanitizer
				  to sanitize and apply the detergent-sanitizer in accordance with the
				  manufacturer's label instructions and as specified under 4-501.115,
				  or
(c) Use a hot water sanitization
				  immersion step as specified under 4-603.16(C).
(E) A two (2) compartment sink may not be
				  used for warewashing operations where cleaning and sanitizing solutions are
				  used for a continuous or intermittent flow of kitchenware or tableware in an
				  ongoing warewashing process.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-3 - NUMBERS AND CAPACITIES › Section 61-25.4-302 - Utensils, Temperature Measuring Devices, and Testing Devices

Current through Register Vol. 48, No. 6, June 28, 2024
4-302.11
Utensils, Consumer
				  Self-Service.
A food dispensing utensil shall be available for each
					 container displayed at a consumer self-service unit such as a buffet or salad
					 bar. 
					 Pf
4-302.12
Food Temperature Measuring
				  Devices.
(A) Food temperature measuring
				  devices required for the immersion into food shall be provided and used to
				  ensure the attainment and maintenance of food temperatures as specified under
				  Chapter 3.Pf
(B) A temperature measuring device with a
				  suitable small diameter probe that is designed to measure the temperature of
				  thin masses shall be provided and readily accessible to accurately measure the
				  temperature in thin foods such as meat patties and fish filets. 
				  Pf
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-3 - NUMBERS AND CAPACITIES › Section 61-25.4-303 - Cleaning Agents and Sanitizers

Current through Register Vol. 48, No. 6, June 28, 2024
4-303.11
Cleaning Agents and
				  Sanitizers, Availability.
(A) Cleaning
				  agents that are used to clean equipment and utensils as specified under section
				  4-6 shall be provided and available for use during all hours of
				  operation.
(B) Except for those
				  that are generated on-site at the time of use, chemical sanitizers that are
				  used to sanitize equipment and utensils as specified under section 4-7 shall be
				  provided and available for use during all hours of
				  operation.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-4 - LOCATION AND INSTALLATION › Section 61-25.4-401 - Location

Current through Register Vol. 48, No. 6, June 28, 2024
4-401.11
Equipment, Clothes Washers and Dryers, and Storage Cabinets,
				  Contamination Prevention.
(A) Except
				  as specified in (B) of this section, equipment, a cabinet used for the storage
				  of food, or a cabinet that is used to store cleaned and sanitized equipment,
				  utensils, laundered linens, and single-service and single-use articles may not
				  be located:
(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.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-4 - LOCATION AND INSTALLATION › Section 61-25.4-402 - Installation

Current through Register Vol. 48, No. 6, June 28, 2024
4-402.11
Fixed Equipment, Spacing, or Sealing.
(A) Equipment that is fixed in place because
				  it is not easily movable shall be installed so that it is:
(1) Spaced to allow access for cleaning along
				  the sides, behind, and above the equipment;
(2) Spaced from adjoining equipment, walls,
				  and ceilings a distance of not more than one (1) millimeter or one
				  thirty-second inch; or
(3) Sealed
				  to adjoining equipment or walls, if the equipment is exposed to spillage or
				  seepage.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-5 - MAINTENANCE AND OPERATION › Section 61-25.4-501 - Equipment

Current through Register Vol. 48, No. 6, June 28, 2024
4-501.11
Good
				  Repair and Proper Adjustment.
(A)
				  Equipment shall be maintained in a state of repair and condition that meets the
				  requirements specified under 4-1 and 4-2.
(B) Equipment components such as doors,
				  seals, hinges, fasteners, and kick plates shall be kept intact, tight, and
				  adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers
				  shall be kept sharp to minimize the creation of metal fragments that can
				  contaminate food when the container is opened.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-5 - MAINTENANCE AND OPERATION › Section 61-25.4-502 - Utensils and Temperature and Pressure Measuring Devices

Current through Register Vol. 48, No. 6, June 28, 2024
4-502.11
Good Repair and
				  Calibration
(A) Utensils shall be
				  maintained in a state of repair or condition that complies with the
				  requirements specified under 4-1 and 4-2 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.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Section 61-25.4-601 - Objective

Current through Register Vol. 48, No. 6, June 28, 2024
4-601.11
Equipment, Food Contact Surfaces, Nonfood Non-food Contact Surfaces, and
				  Utensils.
(A) Equipment food contact
				  surfaces and utensils shall be clean to sight and touch. 
				  Pf
(B) Food contact surfaces of cooking
				  equipment and pans shall be kept free of encrusted grease deposits and other
				  soil accumulations.
(C) Non-food
				  contact surfaces shall be cleaned and kept free of an accumulation of dust,
				  dirt, food residue, and other debris.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Section 61-25.4-602 - Frequency

Current through Register Vol. 48, No. 6, June 28, 2024
4-602.11
Equipment Food Contact Surfaces, and Utensils.
(A) Equipment food contact surfaces and
				  utensils shall be cleaned:
(1) Except as
				  specified in (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
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Section 61-25.4-603 - Methods

Current through Register Vol. 48, No. 6, June 28, 2024
4-603.11
Dry
				  Cleaning.
(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 a time/temperature control
				  for safety food.
(B) Cleaning
				  equipment used in dry cleaning food contact surfaces shall not be used for any
				  other purpose.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-7 - SANITIZATION OF EQUIPMENT AND UTENSILS › Section 61-25.4-701 - Objective

Current through Register Vol. 48, No. 6, June 28, 2024
4-701.10
Food-Contact Surfaces and Utensils.
Equipment food-contact surfaces and utensils shall be
					 sanitized.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-7 - SANITIZATION OF EQUIPMENT AND UTENSILS › Section 61-25.4-702 - Frequency

Current through Register Vol. 48, No. 6, June 28, 2024
4-702.11
Before Use After Cleaning.
Utensils and food contact surfaces of equipment shall be
					 sanitized before use after cleaning. 
					 P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-7 - SANITIZATION OF EQUIPMENT AND UTENSILS › Section 61-25.4-703 - Methods

Current through Register Vol. 48, No. 6, June 28, 2024
4-703.11
Hot
				  Water and Chemical.
After being cleaned, equipment food contact surfaces and
					 utensils shall be sanitized in:
(A)
				  Hot water manual operations by immersion for at least thirty (30) seconds and
				  as specified in 4-501.111;P
(B) Hot water mechanical operations by being
				  cycled through equipment that is set up as specified under 4-501.15, 4-501.112,
				  and 4-501.113 and achieving a utensil surface temperature of 160 degrees F (71
				  degrees C) as measured by an irreversible registering temperature indicator; 
				  P or
(C) 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 4-501.114. Contact times shall be consistent with those on
				  EPA-registered label use instructions by providing:
(1) Except as specified under (C)(2) of this
				  section, a contact time of at least ten (10) seconds for a chlorine solution
				  specified under 4-501.114(C), 
				  P
(2) A contact time of at least seven (7)
				  seconds for a chlorine solution of 50 MG/L that has a pH of ten (10.0) or less
				  and a temperature of at least 100 degrees F (38 degrees C) or a pH of eight
				  (8.0) or less and a temperature of at least 75 degrees F (24 degrees C), 
				  P
(3) A contact time of at least thirty (30)
				  seconds for other chemical sanitizing solutions, 
				  P or
(4) A contact time used in relationship with
				  a combination of temperature, concentration, and pH that, when evaluated for
				  efficacy, yields sanitization as defined in
				  1-201.10(B).P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-8 - LAUNDERING › Section 61-25.4-801 - Objective

Current through Register Vol. 48, No. 6, June 28, 2024
4-801.11
Linens.
Clean linens shall be free from food residues and other
					 soiling matter.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-8 - LAUNDERING › Section 61-25.4-802 - Frequency

Current through Register Vol. 48, No. 6, June 28, 2024
4-802.11
Specifications.
(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
				  3-304.15(D) shall be laundered before being used with a different type of raw
				  animal food such as beef, fish, lamb, pork, or poultry.
(C) Linens that are used as specified in
				  3-304.13 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.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-8 - LAUNDERING › Section 61-25.4-803 - Methods

Current through Register Vol. 48, No. 6, June 28, 2024
4-803.11
Storage of Soiled Linens.
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.
4-803.12
Mechanical Washing.
(A) Except as specified in (B) of this
				  section, linens that come in direct contact with food shall be mechanically
				  laundered.
(B) In retail food
				  establishments in which only wiping cloths are laundered as specified in
				  4-301.15 (B), the wiping cloths may be laundered in a mechanical washer, a sink
				  designated only for wiping cloths, or a warewashing or food preparation sink
				  that is cleaned as specified in 4-501.14.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-9 - PROTECTION OF CLEAN ITEMS › Section 61-25.4-901 - Drying

Current through Register Vol. 48, No. 6, June 28, 2024
4-901.11
Equipment and Utensils, Air-Drying Required.
After cleaning and sanitizing, equipment and
					 utensils:
(A) Shall be air-dried or
				  used after adequate draining as specified in the first paragraph of
				  40
				  CFR 180.940,
Tolerance Exemptions for
				  Active and Inert Ingredients for use in Antimicrobial Formulations
				  (Food-Contact Surface Sanitizing Solutions)
before contact with food;
				  and
(B) May not be cloth dried,
				  except that utensils that have been air-dried may be polished with cloths that
				  are maintained clean and dry.
Wiping cloths laundered in a retail food establishment that
					 does not have a mechanical clothes dryer as specified in 4-301.15(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
					 4-501.114.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-9 - PROTECTION OF CLEAN ITEMS › Section 61-25.4-902 - Lubricating and Reassembling

Current through Register Vol. 48, No. 6, June 28, 2024
4-902.11
Food-Contact Surfaces.
Lubricants as specified under 7-205.11 shall be applied to
					 food contact surfaces that require lubrication in a manner that does not
					 contaminate food contact surfaces.
4-902.12
Equipment.
Equipment shall be reassembled so that food contact
					 surfaces are not contaminated.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-9 - PROTECTION OF CLEAN ITEMS › Section 61-25.4-903 - Storing

Current through Register Vol. 48, No. 6, June 28, 2024
4-903.11
Equipment, Utensils, Linens, and Single-Service and Single-Use
				  Articles.
(A) Except as specified in
				  (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; and
(2) Where they are not exposed to splash,
				  dust, or other contamination; and
(3) At least six (6) inches (15 centimeters)
				  above the floor.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.4 - EQUIPMENT, UTENSILS, AND LINENS › Part 61-25.4-9 - PROTECTION OF CLEAN ITEMS › Section 61-25.4-904 - Preventing Contamination

Current through Register Vol. 48, No. 6, June 28, 2024
4-904.11
Kitchenware and
				  Tableware.
(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 pre-wrapped 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
				  in (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.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-1 - WATER › Section 61-25.5-101 - Source

Current through Register Vol. 48, No. 6, June 28, 2024
5-101.11
Approved System.
Drinking water shall be obtained from an approved source
					 that is:
(A) An existing public water
				  system 
				  P (e.g., municipality);
(B) A new public water system (including a
				  well) constructed for the purpose of serving the retail food establishment that
				  is constructed, maintained, and operated according to R.61-58,
State
				  Primary Drinking Water Regulation
; 
				  P
(1) The owner shall provide the Department
				  with a copy of the public water system
Operating Permit
or
Public Water Supply Construction Permit and Approval to Place into
				  Operation
prior to the issuance of a permit to operate the retail food
				  establishment;
(2) Upon the date of
				  written notification from the Department to the owner/retail food establishment
				  that the water supply to the retail food establishment does not meet acceptable
				  standards for drinking water consumption, the retail food establishment shall
				  immediately cease its food operation; 
				  P
(C) An approved water transport vehicle
				  filled from a source that complies with (A) or (B)
				  above;P
(D) An approved water container filled from a
				  source that complies with (A) or (B) above; 
				  P or
(E) An on-premises water storage tank filled
				  from a source that complies with (A) or (B)
				  above.P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-1 - WATER › Section 61-25.5-102 - Quality

Current through Register Vol. 48, No. 6, June 28, 2024
5-102.11
Standards.
Water from a public water system shall meet 40 CFR 141,
National Primary Drinking Water Regulations
, and R.61-58,
State Primary Drinking Water Regulations
. 
					 P
5-102.12
Nondrinking Water.
(A) A nondrinking water supply shall be used
				  only if its use is approved. 
				  P
(B) Nondrinking water shall be used only for
				  nonculinary purposes such as air conditioning, nonfood equipment cooling, and
				  fire protection. 
				  P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-1 - WATER › Section 61-25.5-103 - Quantity and Availability

Current through Register Vol. 48, No. 6, June 28, 2024
5-103.11
Capacity.
(A) The water source
				  and system shall be of sufficient capacity to meet the peak water demands of
				  the retail food establishment. 
				  Pf
(B) Hot water generation and distribution
				  systems shall be sufficient to meet the peak hot water demands throughout the
				  retail food establishment. 
				  Pf
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-1 - WATER › Section 61-25.5-104 - Distribution, Delivery, and Retention

Current through Register Vol. 48, No. 6, June 28, 2024
5-104.11
System.
Water shall be received from the source through the use
					 of:
(A) An approved public water main; 
				  Pf or
(B) One or more of the following that shall
				  be constructed, maintained, and operated according to law: 
				  Pf
(1) Water pumps, pipes, hoses, connections,
				  and other appurtenances; 
				  Pf
(2) Water transport vehicles; 
				  Pf or
(3) Water containers. 
				  Pf
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-2 - PLUMBING SYSTEM › Section 61-25.5-201 - Materials

Current through Register Vol. 48, No. 6, June 28, 2024
5-201.11
Approved
(A) A plumbing system
				  and hoses conveying water shall be constructed and repaired with approved
				  materials according to the law. 
				  P
(B) A water filter shall be made of safe
				  materials. 
				  P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-2 - PLUMBING SYSTEM › Section 61-25.5-202 - Design, Construction, and Installation

Current through Register Vol. 48, No. 6, June 28, 2024
5-202.11
Approved System and Cleanable Fixtures.
(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.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-2 - PLUMBING SYSTEM › Section 61-25.5-203 - Numbers and Capacities

Current through Register Vol. 48, No. 6, June 28, 2024
5-203.11
Handwashing Sinks.
(A) Except as
				  specified in (B) of this section, at least one (1) handwashing sink necessary
				  for their convenient use by employees in areas specified under 5-204.11 shall
				  be provided. Additional handwashing sinks may be required based on the size and
				  operational flow of the establishment. There shall not be fewer than the number
				  of handwashing sinks required by law.
(B) If approved and capable of removing the
				  types of soils encountered in the food operations involved, automatic
				  handwashing facilities may be substituted for handwashing sinks in a retail
				  food establishment that has a least one (1) handwashing sink.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-2 - PLUMBING SYSTEM › Section 61-25.5-204 - Location and Placement

Current through Register Vol. 48, No. 6, June 28, 2024
5-204.11
Handwashing Sinks.
A handwashing sink shall be located:
(A) To allow convenient use by employees, in
				  food preparation, food dispensing, and warewashing areas; 
				  Pf and
(B) In, or immediately adjacent to, toilet
				  rooms. 
				  Pf
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-2 - PLUMBING SYSTEM › Section 61-25.5-205 - Operation and Maintenance

Current through Register Vol. 48, No. 6, June 28, 2024
5-205.11
Using a Handwashing Sink.
(A) A
				  handwashing sink shall be maintained so that it is accessible at all times for
				  employee use. 
				  Pf
(B) A handwashing sink shall not be used for
				  purposes other than handwashing. 
				  Pf
(C) An automatic handwashing facility shall
				  be used in accordance with manufacturer's
				  instructions.Pf
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-3 - MOBILE WATER TANK AND MOBILE FOOD ESTABLISHMENT WATER TANK › Section 61-25.5-301 - Materials

Current through Register Vol. 48, No. 6, June 28, 2024
5-301.11
Approved.
Materials that are used in the construction of a mobile
					 water tank, mobile food establishment water tank, and appurtenances shall
					 comply with NSF 372 and shall have a weighted average lead content of 0.25
					 percent or less and meet either ANSI/NSF Standard 59 or
					 61.P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-3 - MOBILE WATER TANK AND MOBILE FOOD ESTABLISHMENT WATER TANK › Section 61-25.5-302 - Design and Construction

Current through Register Vol. 48, No. 6, June 28, 2024
5-302.11
Enclosed System, Sloped to Drain.
A mobile water tank shall be:
(A) Enclosed from the filling inlet to the
				  discharge outlet and
(B) Sloped to
				  an outlet that allows complete drainage of the tank.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-3 - MOBILE WATER TANK AND MOBILE FOOD ESTABLISHMENT WATER TANK › Section 61-25.5-303 - Numbers and Capacities

Current through Register Vol. 48, No. 6, June 28, 2024
5-303.11
Filter, Compressed Air.
A filter that does not pass oil or oil vapors shall be
					 installed in the air supply line between the compressor and drinking water
					 system when compressed air is used to pressurize the water tank system. 
					 P
5-303.12
Protective Cover or
				  Device.
A cap and keeper chain, closed cabinet, closed storage
					 tube, or other approved protective cover or device shall be provided for a
					 water inlet, outlet, and hose.
5-303.13
Mobile Food Establishment Tank
				  Inlets.
A mobile food establishment water tank inlet shall
					 be:
(A) Nineteen-point one (19.1) mm
				  (three-fourths inch) in inner diameter or less and
(B) Provided with a hose connection of a size
				  or type that will prevent its use for any other service.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-3 - MOBILE WATER TANK AND MOBILE FOOD ESTABLISHMENT WATER TANK › Section 61-25.5-304 - Operation and Maintenance

Current through Register Vol. 48, No. 6, June 28, 2024
5-304.11
System Flushing and Sanitization.
A water tank, pump, and hoses shall be flushed and
					 sanitized before being placed in service after construction, repair,
					 modification, and periods of non-use. 
					 P
5-304.12
Using a Pump and Hoses,
				  Backflow Prevention.
A person shall operate a water tank, pump, and hoses so
					 that backflow and other contamination of the water supply are prevented.
5-304.13
Protecting Inlet,
				  Outlet, and Hose Fitting.
If not in use, a water tank and hose inlet and outlet
					 fitting shall be protected using a cover or device as specified in
					 5-303.12.
5-304.14
Tank, Pump, and Hoses Dedication.
(A) Except as specified in (B) of this
				  section, a water tank, pump, and hoses used for conveying drinking water shall
				  be used for no other purpose. 
				  P
(B) Water tanks, pumps, and hoses approved
				  for liquid foods may be used for conveying drinking water if they are cleaned
				  and sanitized before they are used to convey water.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-4 - SEWAGE, OTHER LIQUIDWASTE, AND RAINWATER › Section 61-25.5-401 - Mobile Holding Tank

Current through Register Vol. 48, No. 6, June 28, 2024
5-401.11
Capacity and Drainage.
A sewage holding tank in a mobile food establishment shall
					 be:
(A) Sized fifteen (15) percent
				  larger in capacity than the water supply tank; and
(B) Sloped to a drain that is one (1) inch
				  (25 mm) in inner diameter or greater and equipped with a shut-off
				  valve.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-4 - SEWAGE, OTHER LIQUIDWASTE, AND RAINWATER › Section 61-25.5-402 - Retention, Drainage, and Delivery

Current through Register Vol. 48, No. 6, June 28, 2024
5-402.10
Establishment Drainage System.
Retail food establishment drainage systems, including
					 grease traps that convey sewage, shall be designed and installed as specified
					 under 5-202.11(A).
5-402.11
Backflow Prevention.
(A) Except
				  as specified in (B), (C), and (D) of this section, a direct connection may not
				  exist between the sewage system and a drain originating from equipment in which
				  food, portable equipment, or utensils are placed. 
				  P
(B) Paragraph (A) of this section does not
				  apply to floor drains that originate in refrigerated spaces that are
				  constructed as an integral part of the building.
(C) If allowed by law, a warewashing machine
				  may have a direct connection between its waste outlet and a floor drain when
				  the machine is located within five (5) feet (1.5 m) of a trapped floor drain
				  and the machine outlet is connected to the inlet side of a properly vented
				  floor drain trap.
(D) If allowed by
				  law, a warewashing or culinary sink may have a direct connection.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-4 - SEWAGE, OTHER LIQUIDWASTE, AND RAINWATER › Section 61-25.5-403 - Disposal Facility

Current through Register Vol. 48, No. 6, June 28, 2024
5-403.11
Approved Sewage Disposal System.
Sewage shall be disposed through an approved facility that
					 is:
(A) A public sewage treatment
				  plantP or
(B) An individual sewage disposal system that
				  is sized, constructed, maintained, and operated according to
				  law.P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Section 61-25.5-501 - Facilities on the Premises

Current through Register Vol. 48, No. 6, June 28, 2024
5-501.10
Indoor Storage Area.
If located within the retail food establishment, a storage
					 area for refuse, recyclables, and returnables shall meet the requirements
					 specified under 6-101.11, 6-201.11 through 6-201.18, 6-202.15, and
					 6-202.16.
5-501.11
Outdoor Storage Surface.
An outdoor storage surface for refuse, recyclables, and
					 returnables shall be constructed of nonabsorbent material such as concrete or
					 asphalt and shall be smooth, durable, and sloped to drain.
5-501.12
Outdoor Enclosure.
If used, an outdoor enclosure for refuse, recyclables, and
					 returnables shall be constructed of durable and cleanable materials.
5-501.13
Receptacles.
(A) Except as specified in (B) of this
				  section, receptacles and waste handling units for refuse, recyclables, and
				  returnables, and for use with materials containing food residue shall be
				  durable, cleanable, insect and rodent-resistant, leakproof, and
				  nonabsorbent.
(B) Plastic bags and
				  wet strength paper bags may be used to line receptacles for storage inside the
				  retail food establishment, or within closed outside receptacles.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Section 61-25.5-502 - Removal

Current through Register Vol. 48, No. 6, June 28, 2024
5-502.11
Frequency.
Refuse, recyclables, and returnables shall be removed from
					 the premises at a frequency that will minimize the development of objectionable
					 odors and other conditions that attract or harbor insects and rodents.
5-502.12
Receptacles or
				  Vehicles.
Refuse, recyclables, and returnables shall be removed from
					 the premises by way of:
(A) Portable
				  receptacles that are constructed and maintained according to law or
(B) A transport vehicle that is constructed,
				  maintained, and operated according to law.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.5 - WATER, PLUMBING, AND WASTE › Part 61-25.5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Section 61-25.5-503 - Facilities for Disposal and Recycling

Current through Register Vol. 48, No. 6, June 28, 2024
5-503.11
Community or Individual
				  Facility.
Solid waste not disposed of through the sewage system such
					 as through grinders and pulpers shall be recycled or disposed of in an approved
					 public or private community recycling or refuse facility; or solid waste shall
					 be disposed of in an individual refuse facility, such as a landfill or
					 incinerator, which is sized, constructed, maintained, and operated according to
					 law.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.6 - PHYSICAL FACILITIES › Part 61-25.6-1 - MATERIALS FOR CONSTRUCTION, AND REPAIR › Section 61-25.6-101 - Indoor Areas

Current through Register Vol. 48, No. 6, June 28, 2024
6-101.11
Surface Characteristics.
Materials for indoor floor, wall, and ceilings surfaces
					 under conditions of normal use shall be:
(A) Smooth, durable, and easily cleanable for
				  areas where retail food establishment operations are conducted;
(B) Closely woven and easily cleanable carpet
				  for carpeted areas; and
(C)
				  Nonabsorbent for areas subject to moisture such as food preparation areas,
				  walk-in refrigerators, warewashing areas, toilet rooms, mobile food
				  establishment servicing areas, and areas subject to flushing or spray cleaning
				  methods.