reglab/statecodes huggingface dataset:
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 12VAC5-421-1640 - 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 12VAC5-421-1650 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 12VAC5-421-1660 - 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
					 shall 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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 12VAC5-421-1670 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 12VAC5-421-1680 - 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
					 shall not be more than 194°F (90°C), or less than:
						Pf
1. For a stationary rack,
					 single temperature machine, 165°F
					 (74°C);Pfor
2. For all other machines, 180°F
					 (82°C).Pf
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 12VAC5-421-1690 - 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 12VAC5-421-1700 - 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
						12VAC5-421-1900
						shall meet the criteria as specified under
						12VAC5-421-3380,
						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
MinimumConcentration
MinimumTemperature
mg/L (ppm)
pH 10 or less°F (°C)
pH 8 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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 12VAC5-421-1710 - 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 12VAC5-421-1720 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 12VAC5-421-1730 - 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 (12VAC5-421-960 et seq.) and 2
					 (12VAC5-421-1080 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 12VAC5-421-1740 - 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 (12VAC5-421-1770 et seq.) and 7
						(12VAC5-421-1885 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 12VAC5-421-1750 - 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
					 shall 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 5 - Maintenance and Operation › Section 12VAC5-421-1760 - Shells, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
Mollusk and crustacea shells shall not be used more than
						once as serving containers.
Statutory Authority
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 12VAC5-421-1770 - Equipment, food-contact surfaces, non-food-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.
					 Non-food-contact surfaces of equipment shall be kept free of an accumulation of
					 dust, dirt, food residue, and other debris.
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 12VAC5-421-1780 - 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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 12VAC5-421-1790 - Cooking and baking equipment

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 The food-contact surfaces of in-use 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
					 12VAC5-421-1780 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 12VAC5-421-1800 - 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 12VAC5-421-1810 - 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 shall not be used for any other purpose.
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 12VAC5-421-1820 - Precleaning

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food debris on
					 equipment and utensils shall be scrapped 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 12VAC5-421-1830 - 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 12VAC5-421-1840 - 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 12VAC5-421-1850 - 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
						12VAC5-421-1460 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 scrapped or rough cleaned to remove food
					 particle accumulation; and
3.
					 Equipment and utensils shall be washed as specified under
					 12VAC5-421-1840 A.
Statutory Authority
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 12VAC5-421-1860 - 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 3-compartment sink,
b. Alternative manual warewashing equipment
					 equivalent to a 3-compartment sink as specified in
					 12VAC5-421-1460 C, or
c. A 3-step washing, rinsing, and sanitizing
					 procedure in a warewashing system for CIP equipment;
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 6 - Cleaning of Equipment and Utensils › Section 12VAC5-421-1870

Current through Register Vol. 40, No. 24, July 15, 2024
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 7 - Sanitization of Equipment and Utensils › Section 12VAC5-421-1885 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 7 - Sanitization of Equipment and Utensils › Section 12VAC5-421-1890 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 7 - Sanitization of Equipment and Utensils › Section 12VAC5-421-1900 - 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
					 12VAC5-421-1670;P
2. Hot water mechanical operations by being
					 cycled through equipment that is set up as specified under
					 12VAC5-421-1610,
					 12VAC5-421-1680, and
					 12VAC5-421-1690 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
					 12VAC5-421-1700. 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
					 12VAC5-421-1700;P
b. A contact time of at least 7 seconds for a
					 chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of
					 at least 100°F (38°C) or a pH of 8 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
					 12VAC5-421-10.P
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 8 - Laundering › Section 12VAC5-421-1910 - 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 8 - Laundering › Section 12VAC5-421-1920 - Laundering frequency for linens, cloth gloves, napkins, and wiping cloths

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
					 12VAC5-421-580
					 D shall be laundered before being used with a different type of raw animal food
					 such as beef, fish, lamb, pork, and poultry.
C. Linens that are used as specified under
					 12VAC5-421-560
					 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: §§
													35.1-11 and
						  35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 8 - Laundering › Section 12VAC5-421-1930 - 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 8 - Laundering › Section 12VAC5-421-1940 - 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
					 12VAC5-421-1490 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
					 12VAC5-421-1600.
Statutory Authority
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 8 - Laundering › Section 12VAC5-421-1950 - 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 12VAC5-421-1960 - 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
					 40 CFR
					 180.940 before contact with food;
					 and
2. Shall 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 12VAC5-421-1970 - 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
						12VAC5-421-1490 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
						12VAC5-421-1700.
Statutory Authority
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 12VAC5-421-1980 - Food-contact surfaces

Current through Register Vol. 40, No. 24, July 15, 2024
Lubricants as specified in
						12VAC5-421-3420 shall be applied
						to food-contact surfaces that require lubrication in a manner that does not
						contaminate food-contact surfaces.
Statutory Authority
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 12VAC5-421-1990 - 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 12VAC5-421-2000 - 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 cm) above the
					 floor.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 12VAC5-421-2010 - 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 shall
					 not be stored:
1. In locker rooms;
2. In toilet rooms or vestibules;
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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 12VAC5-421-2020 - 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 12VAC5-421-2030 - 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 12VAC5-421-2040 - 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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 9 - Protection of Clean Items › Section 12VAC5-421-2045 - Rinsing equipment and utensils after cleaning and sanitizing

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 used unless:
1. The rinse is applied directly from a
					 potable water supply by a warewashing machine that is maintained and operated
					 as specified under Articles 2 (12VAC5-421-1080 et
					 seq.) and 5 (12VAC5-421-1570 ) of this part;
					 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 12VAC5-421-2050 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 12VAC5-421-2060 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 12VAC5-421-2070 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 12VAC5-421-2080 - Pure water standards

Current through Register Vol. 40, No. 24, July 15, 2024
Except as specified under
						12VAC5-421-2090:
1. Water from a waterworks shall meet water
					 quality and quantity standards in accordance with
					 12VAC5-590;P and
2. Water from a private well shall meet the
					 water quality standards in accordance with
					 12VAC5-630-370 and not exceed 10
					 mg/L of nitrate (as N) .P
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 12VAC5-421-2090 - 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 by the
					 department.P
B. Nonpotable water shall be used only for
					 nonculinary purposes such as air conditioning, nonfood equipment cooling, and
					 fire protection.P
Statutory Authority: §§
													35.1-11 and
						  35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 12VAC5-421-2100 - Sampling

Current through Register Vol. 40, No. 24, July 15, 2024
Water from a private well shall be sampled and tested at
						least annually for nitrate and total coliform.
						  Pf
1. If nitrate, which
					 is reported as "N" on the test results, exceeds 10 mg/L (ppm), the owner shall
					 notify the department within 24 hours from when the owner is notified of the
					 nitrate positive test result.Pf
2. If a sample is total coliform positive,
					 the positive culture medium shall be further analyzed to determine if E. coli
					 is present. The owner shall notify the department within two calendar days from
					 when the owner is notified of the coliform positive test
					 result.Pf
3. If E. coli is present, the owner shall
					 notify the department within 24 hours from when the owner is notified of the E.
					 coli positive test result.Pf
Statutory Authority: §§
													35.1-11 and
						  35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 12VAC5-421-2110 - 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: §§
													35.1-11 and
						  35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 12VAC5-421-2120 - Capacity

Current through Register Vol. 40, No. 24, July 15, 2024
A. The approved
					 water system capacity shall be of sufficient capacity to meet the maximum daily
					 water demands and the peak hourly water demands of the food
					 establishment.Pf
B. Hot water generation and distribution
					 systems shall meet the peak hot water demands throughout the food
					 establishment.Pf
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 12VAC5-421-2130 - 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
						12VAC5-421-2160 to a temporary
						food establishment or in response to a temporary interruption of a water supply
						need not be under pressure.Pf
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 12VAC5-421-2140 - Water 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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 12VAC5-421-2150

Current through Register Vol. 40, No. 24, July 15, 2024
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 1 - Water › Section 12VAC5-421-2160 - Alternative water supply

Current through Register Vol. 40, No. 24, July 15, 2024
Water meeting the requirements specified under
						12VAC5-421-2050 through
						12VAC5-421-2130 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 system in a manner approved by the
					 department.Pf
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 2 - Plumbing System › Section 12VAC5-421-2170 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 2 - Plumbing System › Section 12VAC5-421-2180 - 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 lavatory, toilet, or urinal shall be
					 easily cleanable.
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 2 - Plumbing System › Section 12VAC5-421-2190 - 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 shall 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 2 - Plumbing System › Section 12VAC5-421-2200 - Backflow prevention, air gap

Current through Register Vol. 40, No. 24, July 15, 2024
An air gap between the water supply inlet and the flood
						level rim of the plumbing fixture, equipment, or nonfood equipment shall be at
						least twice the diameter of the water supply inlet and shall not be less than
						one inch (25 mm).P
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 2 - Plumbing System › Section 12VAC5-421-2210 - Backflow prevention device, design standard

Current through Register Vol. 40, No. 24, July 15, 2024
A backflow or backsiphonage prevention device installed
						on a water supply system shall comply with the Virginia Uniform Statewide
						Building Code (13VAC5-63) for construction, installation, maintenance,
						inspection, and testing for that specific application and type of
						device.P
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 2 - Plumbing System › Section 12VAC5-421-2220 - Conditioning device, design

Current through Register Vol. 40, No. 24, July 15, 2024
A water filter, screen, and other water conditioning
						device installed on water lines shall be designed to facilitate disassembly for
						periodic servicing and cleaning. A water filter element shall be of the
						replaceable type.
Statutory Authority
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 2 - Plumbing System › Section 12VAC5-421-2230 - Handwashing sinks, numbers, and capacities

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified in subsection B and C
					 of this section, at least one handwashing sink, or the number of handwashing
					 sinks necessary for their convenient use by employees in areas specified under
					 12VAC5-421-2280, and not fewer
					 than the number of handwashing sinks required by law shall be
					 provided.Pf
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 food
					 establishment that has at least one handwashing sink.
C. If approved, when food exposure is limited
					 and handwashing sinks are not conveniently available, such as in some mobile or
					 temporary food establishments or at some vending machine locations, employees
					 may use chemically treated towelettes for handwashing.
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 2 - Plumbing System › Section 12VAC5-421-2240 - Toilets and urinals

Current through Register Vol. 40, No. 24, July 15, 2024
At least one toilet and not fewer than the toilets
						required by law shall be provided. If authorized by law and urinals are
						substituted for toilets, the substitution shall be done as specified in
						law.
Statutory Authority
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 2 - Plumbing System › Section 12VAC5-421-2250 - Service sink

Current through Register Vol. 40, No. 24, July 15, 2024
A. At least one
					 service sink or one curbed cleaning facility equipped with a floor drain shall
					 be provided and conveniently located for the cleaning of mops or similar wet
					 floor cleaning tools and for the disposal of mop water and similar liquid
					 waste.
B. Toilets and urinals shall
					 not be used as a service sink for the disposal of mop water and similar liquid
					 waste.
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part V - Water, Plumbing, and Waste › Article 2 - Plumbing System › Section 12VAC5-421-2260 - Backflow prevention device, when required

Current through Register Vol. 40, No. 24, July 15, 2024
A plumbing system shall be installed to preclude backflow
						of a solid, liquid, or gas contaminant into the water supply system at each
						point of use at the food establishment, including on a hose bibb (threaded
						faucet) if a hose is attached or on a hose bibb if a hose is not attached and
						backflow prevention is required by law by:
1. Providing an air gap as specified under
					 12VAC5-421-2200;P
					 or
2. Installing an approved
					 backflow prevention device as specified under
					 12VAC5-421-2210.P
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.