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 1 - Materials for Construction and Repair › Section 12VAC5-421-1050 - Nonstick coatings, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
Multiuse kitchenware such as frying pans, griddles,
						sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin
						coating shall be used with nonscoring or nonscratching utensils and cleaning
						aids.
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 1 - Materials for Construction and Repair › Section 12VAC5-421-1060 - Nonfood-contact surfaces

Current through Register Vol. 40, No. 24, July 15, 2024
Nonfood-contact surfaces of equipment that are exposed
						to splash, spillage, or other food soiling or that require frequent cleaning
						shall be constructed of a corrosion-resistant, nonabsorbent, and smooth
						material.
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 1 - Materials for Construction and Repair › Section 12VAC5-421-1070 - Single-service and single-use, characteristics

Current through Register Vol. 40, No. 24, July 15, 2024
A. Materials that are used to make
					 single-service and single-use articles shall not:
1. Allow the migration of deleterious
					 substances;P or
2. Impart colors, odors, or tastes to
					 food.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 2 - Design and Construction › Section 12VAC5-421-1080 - Equipment and utensils

Current through Register Vol. 40, No. 24, July 15, 2024
Equipment and utensils shall be designed and constructed
						to be durable and to retain their characteristic qualities under normal use
						conditions.
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 2 - Design and Construction › Section 12VAC5-421-1090 - Food temperature measuring devices

Current through Register Vol. 40, No. 24, July 15, 2024
Food temperature measuring devices shall 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
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 2 - Design and Construction › Section 12VAC5-421-1100 - Food-contact surfaces; cleanability

Current through Register Vol. 40, No. 24, July 15, 2024
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 subsection B of
					 this section, accessible for cleaning and inspection by one of the following
					 methods:
a. Without being
					 disassembled;Pf
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
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 2 - Design and Construction › Section 12VAC5-421-1110 - CIP equipment

Current through Register Vol. 40, No. 24, July 15, 2024
A. CIP
					 equipment shall meet the characteristics specified under
					 12VAC5-421-1100 and shall be
					 designed and constructed so that:
1. Cleaning
					 and sanitizing solutions circulate throughout a fixed system and contact all
					 interior food-contact surfaces,Pf and
2. The system is self-draining or capable of
					 being completely drained of cleaning and sanitizing solutions.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 2 - Design and Construction › Section 12VAC5-421-1120 - "V" threads; use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
"V" type threads shall not be used on food-contact
						surfaces. This section does not apply to hot oil cooking or filtering
						equipment.
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 2 - Design and Construction › Section 12VAC5-421-1130 - Hot oil filtering equipment

Current through Register Vol. 40, No. 24, July 15, 2024
Hot oil filtering equipment shall meet the
						characteristics specified under
						12VAC5-421-1100 or
						12VAC5-421-1110 and shall be
						readily accessible for filter replacement and cleaning of the
						filter.
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 2 - Design and Construction › Section 12VAC5-421-1140 - Can openers

Current through Register Vol. 40, No. 24, July 15, 2024
Cutting or piercing parts of can openers shall be
						readily removable for cleaning and for replacement.
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 2 - Design and Construction › Section 12VAC5-421-1150 - Nonfood-contact surfaces

Current through Register Vol. 40, No. 24, July 15, 2024
Nonfood-contact surfaces shall be free of unnecessary
						ledges, projections, and crevices, and designed and constructed to allow easy
						cleaning and to facilitate maintenance.
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 2 - Design and Construction › Section 12VAC5-421-1160 - Kick plates; removable

Current through Register Vol. 40, No. 24, July 15, 2024
Kick plates shall be designed so that the areas behind
						them are accessible for inspection and cleaning by being:
1. Removable by one of the methods specified
					 under subdivision 5 of
					 12VAC5-421-1100 or capable of
					 being rotated open; and
2.
					 Removable or capable of being rotated open without unlocking equipment
					 doors.
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 2 - Design and Construction › Section 12VAC5-421-1170 - Ventilation hood systems; filters

Current through Register Vol. 40, No. 24, July 15, 2024
Filters or other grease extracting equipment shall be
						designed to be readily removable for cleaning and replacement if not designed
						to be cleaned in place.
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 2 - Design and Construction › Section 12VAC5-421-1180 - Temperature measuring devices; food

Current through Register Vol. 40, No. 24, July 15, 2024
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 1°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 2°F in the
					 intended range of use.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 2 - Design and Construction › Section 12VAC5-421-1190 - Temperature measuring devices; ambient air and water

Current through Register Vol. 40, No. 24, July 15, 2024
A. Ambient air and water temperature
					 measuring devices that are scaled in Celsius or dually scaled in Celsius and
					 Fahrenheit shall be designed to be easily readable and accurate to plus or
					 minus 1.5°C in the intended range of
					 use.Pf
B. Ambient air and water temperature
					 measuring devices that are scaled only in Fahrenheit shall be accurate to plus
					 or minus 3°F in the intended range of
					 use.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 2 - Design and Construction › Section 12VAC5-421-1200 - Pressure measuring devices, mechanical warewashing equipment

Current through Register Vol. 40, No. 24, July 15, 2024
Pressure measuring devices that display the pressures in
						the water supply line for the fresh hot water sanitizing rinse shall have
						increments of 1 pounds per square inch (7 kilopascals) or smaller and shall be
						accurate to ±2 pounds per square inch (±14 kilopascals) in the
						range indicated on the manufacturer's data plate.
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 2 - Design and Construction › Section 12VAC5-421-1210 - Ventilation hood systems, drip prevention

Current through Register Vol. 40, No. 24, July 15, 2024
Exhaust ventilation hood systems in food preparation and
						warewashing areas including components such as hoods, fans, guards, and ducting
						shall be designed to prevent grease or condensation from draining or dripping
						onto food, equipment, utensils, linens, 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 2 - Design and Construction › Section 12VAC5-421-1220 - Equipment openings, closures and deflectors

Current through Register Vol. 40, No. 24, July 15, 2024
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 two-tenths of an inch (5 millimeters).
C. Except as specified under subsection 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 subsection B of this section.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 2 - Design and Construction › Section 12VAC5-421-1230 - Dispensing equipment, protection of equipment and food

Current through Register Vol. 40, No. 24, July 15, 2024
In equipment that dispenses or vends liquid food or ice
						in unpackaged form:
1. The delivery
					 tube, chute, orifice, and splash surfaces directly above the container
					 receiving the food shall be designed in a manner, such as with barriers,
					 baffles, or drip aprons, so that drips from condensation and splash are
					 diverted from the opening of the container receiving the food;
2. The delivery tube, chute, and orifice
					 shall be protected from manual contact such as by being recessed;
3. The delivery tube or chute and orifice of
					 equipment used to vend liquid food or ice in unpackaged form to self-service
					 consumers shall be designed so that the delivery tube or chute and orifice are
					 protected from dust, insects, rodents, and other contamination by a
					 self-closing door if the equipment is:
a.
					 Located in an outside area that does not otherwise afford the protection of an
					 enclosure against the rain, windblown debris, insects, rodents, and other
					 contaminants that are present in the environment, or
b. Available for self-service during hours
					 when it is not under the full-time supervision of a food employee;
					 and
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 2 - Design and Construction › Section 12VAC5-421-1240 - Vending machine, vending stage closure

Current through Register Vol. 40, No. 24, July 15, 2024
The dispensing compartment of a vending machine including
						a machine that is designed to vend prepackaged snack food that is not
						time/temperature control for safety food such as chips, party mixes, and
						pretzels shall be equipped with a self-closing door or cover if the machine
						is:
1. Located in an outside area that
					 does not otherwise afford the protection of an enclosure against the rain,
					 windblown debris, insects, rodents, and other contaminants that are present in
					 the environment; or
2. Available
					 for self-service during hours when it is not under the full-time supervision of
					 a food employee.
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 2 - Design and Construction › Section 12VAC5-421-1250 - Bearings and gear boxes, leakproof

Current through Register Vol. 40, No. 24, July 15, 2024
Equipment containing bearings and gears that require
						lubricants shall be designed and constructed so that the lubricant can not
						leak, drip, or be forced into food or onto 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 2 - Design and Construction › Section 12VAC5-421-1260 - Beverage tubing, separation

Current through Register Vol. 40, No. 24, July 15, 2024
Except for cold plates that are constructed integrally
						with an ice storage bin, beverage tubing and cold-plate beverage cooling
						devices may not be installed in contact with stored ice.
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 2 - Design and Construction › Section 12VAC5-421-1270 - Ice units, separation of drains

Current through Register Vol. 40, No. 24, July 15, 2024
Liquid waste drain lines shall not pass through an ice
						machine or ice storage bin.
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 2 - Design and Construction › Section 12VAC5-421-1280 - Condenser unit, separation

Current through Register Vol. 40, No. 24, July 15, 2024
If a condenser unit is an integral component of
						equipment, the condenser unit shall be separated from the food and food storage
						space by a dustproof barrier.
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 2 - Design and Construction › Section 12VAC5-421-1290 - Can openers on vending machines

Current through Register Vol. 40, No. 24, July 15, 2024
Cutting or piercing parts of can openers on vending
						machines shall be protected from manual contact, dust, insects, rodents, and
						other contamination.
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 2 - Design and Construction › Section 12VAC5-421-1300 - Molluscan shellfish tanks

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Except as specified under subsection B of this section, molluscan shellfish
					 life support system display tanks shall not be used to store or display
					 shellfish that are offered for human consumption and shall be conspicuously
					 marked so that it is obvious to consumers that the shellfish are for display
					 only.P
B. Molluscan shellfish life-support system
					 display tanks that are used to store or display shellfish that are offered for
					 human consumption shall be operated and maintained in accordance with a
					 variance granted by the department as specified in
					 12VAC5-421-3570 and a
					 HACCP plan that:Pf
1. Is submitted by the permit holder and
					 approved as specified under
					 12VAC5-421-3620;Pf
					 and
2. Ensures that:
a. Water used with fish other than molluscan
					 shellfish does not flow into the molluscan
					 tank;Pf
b. The safety and quality of the shellfish as
					 they were received are not compromised by the use of the
					 tank;Pf and
c. The identity of the source of the
					 shellstock is retained as specified under
					 12VAC5-421-440.Pf
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 2 - Design and Construction › Section 12VAC5-421-1310 - Vending machines, automatic shutoff

Current through Register Vol. 40, No. 24, July 15, 2024
A. A machine vending time/temperature control
					 for safety food shall have an automatic control that prevents the machine from
					 vending food:
1. If there is a power failure,
					 mechanical failure, or other condition that results in an internal machine
					 temperature that cannot maintain food temperatures as specified under Part III
					 (12VAC5-421-260 et seq.) of this
					 chapter;P and
2. If a condition specified under subdivision
					 1 of this subsection occurs, until the machine is serviced and restocked with
					 food that has been maintained at temperatures specified under Part
					 III.P
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 2 - Design and Construction › Section 12VAC5-421-1320 - Temperature measuring devices

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 In a mechanically refrigerated or hot food storage unit, the sensor of a
					 temperature measuring device shall be located to measure the air temperature or
					 a simulated product temperature in the warmest part of a mechanically
					 refrigerated unit and in the coolest part of a hot food storage unit.
B. Except as specified in subsection C of
					 this section, cold or hot holding equipment used for time/temperature control
					 for safety food shall be designed to include and shall be equipped with at
					 least one integral or affixed temperature measuring device that is located to
					 allow easy viewing of the device's temperature display.
C. Subsection B of this section does not
					 apply to equipment for which the placement of a temperature measuring device is
					 not a practical means for measuring the ambient air surrounding the food
					 because of the design, type, and use of the equipment, such as calrod units,
					 heat lamps, cold plates, bains-marie, steam tables, insulated food transport
					 containers, and salad bars.
D.
					 Temperature measuring devices shall be designed to be easily
					 readable.
E. Food temperature
					 measuring devices and water temperature measuring devices on warewashing
					 machines shall have a numerical scale, printed record, or digital readout in
					 increments no greater than 2°F or 1°C in the intended range of
					 use.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 2 - Design and Construction › Section 12VAC5-421-1330 - Warewashing machine, data plate operating specifications

Current through Register Vol. 40, No. 24, July 15, 2024
A warewashing machine shall be provided with an easily
						accessible and readable data plate affixed to the machine by the manufacturer
						that indicates the machine's design and operating specifications including
						the:
1. Temperatures required for
					 washing, rinsing, and sanitizing;
2. Pressure required for the fresh water
					 sanitizing rinse unless the machine is designed to use only a pumped sanitizing
					 rinse; and
3. Conveyor speed for
					 conveyor machines or cycle time for stationary rack machines.
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 2 - Design and Construction › Section 12VAC5-421-1340 - Warewashing machines, internal baffles

Current through Register Vol. 40, No. 24, July 15, 2024
Warewashing machine wash and rinse tanks shall be
						equipped with baffles, curtains, or other means to minimize internal cross
						contamination of the solutions in wash and rinse tanks.
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 2 - Design and Construction › Section 12VAC5-421-1350 - Warewashing machines, temperature measuring devices

Current through Register Vol. 40, No. 24, July 15, 2024
A warewashing machine shall be equipped with a
						temperature measuring device that indicates the temperature of the
						water:
1. In each wash and rinse
					 tank;Pf and
2. As the water enters the hot water
					 sanitizing final rinse manifold or in the chemical sanitizing solution
					 tank.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 2 - Design and Construction › Section 12VAC5-421-1360 - Manual warewashing equipment, heaters and baskets

Current through Register Vol. 40, No. 24, July 15, 2024
If hot water is used for sanitization in manual
						warewashing operations, the sanitizing compartment of the sink shall be:
1. Designed with an integral heating device
					 that is capable of maintaining water at a temperature not less than 171°F
					 (77°C);Pf and
2. Provided with a rack or basket to allow
					 complete immersion of equipment and utensils into the hot
					 water.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 2 - Design and Construction › Section 12VAC5-421-1370 - Warewashing machines, sanitizer level indicator automatic dispensing of detergents and sanitizers

Current through Register Vol. 40, No. 24, July 15, 2024
A. A
					 warewashing machine installed after March 1, 2002, shall be equipped to:
1. Automatically dispense detergents and
					 sanitizers;Pf and
2. Incorporate a visual means to verify that
					 detergents and sanitizers are delivered or a visual or audible alarm to signal
					 if the detergents and sanitizers are not delivered to the respective washing
					 and sanitizing cycles.Pf
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 2 - Design and Construction › Section 12VAC5-421-1380 - Warewashing machines, flow pressure device

Current through Register Vol. 40, No. 24, July 15, 2024
A. Warewashing machines that provide a fresh
					 hot water sanitizing rinse shall be equipped with a pressure gauge or similar
					 device such as a transducer that measures and displays the water pressure in
					 the supply line immediately before entering the warewashing machine;
					 and
B. If the flow pressure
					 measuring device is upstream of the fresh hot water sanitizing rinse control
					 valve, the device shall be mounted in a one-fourth inch or 6.4 millimeter Iron
					 Pipe Size (IPS) valve.
C.
					 Subsections A and B of this section do not apply to a machine that uses only a
					 pumped or recirculated sanitizing rinse.
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 2 - Design and Construction › Section 12VAC5-421-1390 - Warewashing sinks and drainboards, self-draining

Current through Register Vol. 40, No. 24, July 15, 2024
Sinks and drainboards of warewashing sinks and machines
						shall be self-draining.
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 2 - Design and Construction › Section 12VAC5-421-1400 - Equipment compartments, drainage

Current through Register Vol. 40, No. 24, July 15, 2024
Equipment compartments that are subject to accumulation
						of moisture due to conditions such as condensation, food or beverage drip, or
						water from melting ice shall be sloped to an outlet that allows complete
						draining.
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 2 - Design and Construction › Section 12VAC5-421-1410 - Vending machines, liquid waste products

Current through Register Vol. 40, No. 24, July 15, 2024
A. Vending machines designed to store
					 beverages that are packaged in containers made from paper products shall be
					 equipped with diversion devices and retention pans or drains for container
					 leakage.
B. Vending machines that
					 dispense liquid food in bulk shall be:
1.
					 Provided with an internally mounted waste receptacle for the collection of
					 drip, spillage, overflow, or other internal wastes; and
2. Equipped with an automatic shutoff device
					 that will place the machine out of operation before the waste receptacle
					 overflows.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 2 - Design and Construction › Section 12VAC5-421-1420 - Case lot handling apparatuses, movability

Current through Register Vol. 40, No. 24, July 15, 2024
Apparatuses, such as dollies, pallets, racks, and skids
						used to store and transport large quantities of packaged foods received from a
						supplier in a cased or overwrapped lot, shall be designed to be moved by hand
						or by conveniently available equipment such as hand trucks and
						forklifts.
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 2 - Design and Construction › Section 12VAC5-421-1430 - Vending machine doors and openings

Current through Register Vol. 40, No. 24, July 15, 2024
A. Vending machine doors and access opening
					 covers to food and container storage spaces shall be tight-fitting so that the
					 space along the entire interface between the doors or covers and the cabinet of
					 the machine, if the doors or covers are in a closed position, is no greater
					 than one-sixteenth inch or 1.5 millimeters by:
1. Being covered with louvers, screens, or
					 materials that provide an equivalent opening of not greater than one-sixteenth
					 inch or 1.5 millimeters. Screening of 12 mesh to 1 inch (12 or more mesh to 2.5
					 centimeters) meets this requirement;
2. Being effectively gasketed;
3. Having interface surfaces that are at
					 least one-half inch wide or 13 millimeters; or
4. Jambs or surfaces used to form an L-shaped
					 entry path to the interface.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 2 - Design and Construction › Section 12VAC5-421-1435 - Food equipment, certification and classification

Current through Register Vol. 40, No. 24, July 15, 2024
Food equipment that is certified or classified for
						sanitation by an American National Standards Institute (ANSI)-accredited
						certification program is deemed to comply with the requirements of Articles 1
						(12VAC5-421-960 et seq.) and 2
						(12VAC5-421-1080 et seq.) of this
						part.
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 3 - Numbers and Capacities › Section 12VAC5-421-1450 - Cooling, heating, and holding capacities

Current through Register Vol. 40, No. 24, July 15, 2024
Equipment for cooling and heating food, and holding cold
						and hot food, shall be sufficient in number and capacity to provide food
						temperatures as specified under Part III (12VAC5-421-260 et seq.) of this
						chapter.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 3 - Numbers and Capacities › Section 12VAC5-421-1460 - Manual warewashing, sink compartment requirements

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified in subsection C of
					 this section, a sink with at least three 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 subsection 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-pressure or
					 line-pressure spray detergent foamers;
3. Other task-specific cleaning
					 equipment;
4. Brushes or other
					 implements;
5. Two-compartment
					 sinks as specified under subsections D and E of this section; or
6. Receptacles that substitute for the
					 compartments of a multicompartment sink.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 3 - Numbers and Capacities › Section 12VAC5-421-1470 - Drainboards

Current through Register Vol. 40, No. 24, July 15, 2024
Drainboards, utensil racks, or tables large enough to
						accommodate all soiled and cleaned items that may accumulate during hours of
						operation shall be provided for necessary utensil holding before cleaning and
						after sanitizing.
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 3 - Numbers and Capacities › Section 12VAC5-421-1480 - Ventilation hood systems, adequacy

Current through Register Vol. 40, No. 24, July 15, 2024
Ventilation hood systems and devices shall be sufficient
						in number and capacity to prevent grease or condensation from collecting on
						walls and ceilings.
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 3 - Numbers and Capacities › Section 12VAC5-421-1490 - Clothes washers and dryers

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Except as specified in subsection B of this section, if work clothes or linens
					 are laundered on the premises, a mechanical clothes washer and dryer shall be
					 provided and used.
B. If
					 on-premises laundering is limited to wiping cloths intended to be used moist,
					 or wiping cloths are air-dried as specified under
					 12VAC5-421-1970, a mechanical
					 clothes washer and dryer need not be provided.
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 3 - Numbers and Capacities › Section 12VAC5-421-1500 - Utensils, consumer self-service

Current through Register Vol. 40, No. 24, July 15, 2024
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
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 3 - Numbers and Capacities › Section 12VAC5-421-1510 - Food temperature measuring devices

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food temperature measuring devices shall
					 be provided and readily accessible for use in ensuring attainment and
					 maintenance of food temperatures as specified under Part III (12VAC5-421-260 et seq.) of this
					 chapter.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
					 fillets.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 3 - Numbers and Capacities › Section 12VAC5-421-1520 - Temperature measuring devices, manual and mechanical warewashing

Current through Register Vol. 40, No. 24, July 15, 2024
A. In manual
					 warewashing operations, a temperature measuring device shall be provided and
					 readily accessible for frequently measuring the washing and sanitizing
					 temperatures.Pf
B. In hot water mechanical warewashing
					 operations, an irreversible registering temperature indicator shall be provided
					 and readily accessible for measuring the utensil surface
					 temperature. 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 3 - Numbers and Capacities › Section 12VAC5-421-1530 - Sanitizing solutions, testing devices

Current through Register Vol. 40, No. 24, July 15, 2024
A test kit or other device that accurately measures the
						concentration in mg/L (ppm) of sanitizing solutions shall be provided and
						readily accessible for use.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 3 - Numbers and Capacities › Section 12VAC5-421-1535 - Cleaning agents and sanitizers, availability

Current through Register Vol. 40, No. 24, July 15, 2024
A. Cleaning agents that are used to clean
					 equipment and utensils as specified under Article 6 (12VAC5-421-1770
					 et seq.) of this part shall be provided and available for use during all hours
					 of operation.
B. Except for
					 chemical sanitizers that are generated on site at the time of use, chemical
					 sanitizers that are used to sanitize equipment and utensils as specified under
					 Article 7 shall be provided and available for use during all hours of
					 operation.
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 4 - Location and Installation › Section 12VAC5-421-1540 - Equipment, clothes washers and dryers, and storage cabinets, contamination prevention

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except
					 as specified in subsection B of this section, equipment, cabinets used for the
					 storage of food, or cabinets used to store cleaned and sanitized equipment,
					 utensils, laundered linens, and single-service and single-use articles shall
					 not be located:
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 4 - Location and Installation › Section 12VAC5-421-1550 - Fixed equipment, spacing or sealing

Current through Register Vol. 40, No. 24, July 15, 2024
A. Equipment that is fixed 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 1/32 inch or 1 millimeter;
					 or
3. Sealed to adjoining equipment
					 or walls, if the equipment is exposed to spillage or seepage.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 4 - Location and Installation › Section 12VAC5-421-1560 - Fixed equipment, elevation or sealing

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified in subsections B and C
					 of this section, floor-mounted equipment that is not easily movable shall be
					 sealed to the floor or elevated on legs that provide at least a 6 inch (15
					 centimeter) clearance between the floor and the equipment.
B. If no part of the floor under the
					 floor-mounted equipment is more than 6 inches (15 centimeters) from the point
					 of cleaning access, the clearance space may be only 4 inches (10
					 centimeters).
C. This section does
					 not apply to display shelving units, display refrigeration units, and display
					 freezer units located in the consumer shopping areas of a retail food store, if
					 the floor under the units is maintained clean.
D. Except as specified in subsection E of
					 this section, counter-mounted equipment that is not easily movable shall be
					 elevated on legs that provide at least a 4-inch (10 centimeter) clearance
					 between the table and the equipment.
E. The clearance space between the table and
					 counter-mounted equipment may be:
1. Three
					 inches (7.5 centimeters) if the horizontal distance of the table top under the
					 equipment is no more than 20 inches (50 centimeters) from the point of access
					 for cleaning; or
2. Two inches (5
					 centimeters) if the horizontal distance of the table top under the equipment is
					 no more than 3 inches (7.5 centimeters) from the point of access for
					 cleaning.
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 12VAC5-421-1570 - Good repair and proper adjustment

Current through Register Vol. 40, No. 24, July 15, 2024
A. Equipment shall be maintained in a state
					 of repair and condition that meets the requirements specified under Articles 1
					 (12VAC5-421-960 et seq.) and 2
					 (12VAC5-421-1080 et seq.) of this
					 part. Unused or non-functioning equipment shall be removed from the
					 premises.
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.
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 12VAC5-421-1580 - Cutting surfaces

Current through Register Vol. 40, No. 24, July 15, 2024
Surfaces such as cutting blocks and boards that are
						subject to scratching and scoring shall be resurfaced if they can no longer be
						effectively cleaned and sanitized, or discarded if they are not capable of
						being resurfaced.
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 12VAC5-421-1590 - Microwave ovens

Current through Register Vol. 40, No. 24, July 15, 2024
Microwave ovens shall meet the safety standards
						specified in 21 CFR
						1030.10.
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 12VAC5-421-1600 - Warewashing equipment, cleaning frequency

Current through Register Vol. 40, No. 24, July 15, 2024
A warewashing machine; the compartments of sinks, basins,
						or other receptacles used for washing and rinsing equipment, utensils, or raw
						foods, or laundering wiping cloths; and drainboards or other equipment used to
						substitute for drainboards as specified under
						12VAC5-421-1470 shall be
						cleaned:
1. Before use;
2. Throughout the day at a frequency
					 necessary to prevent recontamination of equipment and utensils and to ensure
					 that the equipment performs its intended function; and
3. If used, at least every 24
					 hours.
Statutory Authority
§§ 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 12VAC5-421-1610 - Warewashing machines, manufacturers' operating instructions

Current through Register Vol. 40, No. 24, July 15, 2024
A. A warewashing
					 machine and its auxiliary components shall be operated in accordance with the
					 machine's data plate and other manufacturer's instructions.
B. A warewashing machine's conveyor speed or
					 automatic cycle times shall be maintained accurately timed in accordance with
					 manufacturer's specifications.
Statutory Authority
§§ 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 12VAC5-421-1620 - Warewashing sinks, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
A. A warewashing sink shall not be used for
					 handwashing.
B. If a warewashing
					 sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall
					 be cleaned as specified under
					 12VAC5-421-1600
					 before and after each time it is used to wash wiping cloths or wash produce or
					 thaw food. Sinks used to wash or thaw food shall be sanitized as specified
					 under Article 7 (12VAC5-421-1885
					 et seq.) of this part before and after using the sink to wash produce or thaw
					 food.
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 12VAC5-421-1630 - Warewashing equipment, cleaning agents

Current through Register Vol. 40, No. 24, July 15, 2024
When used for warewashing, the wash compartment of a
						sink, mechanical warewasher, or wash receptacle of alternative manual
						warewashing equipment as specified in
						12VAC5-421-1460 C, shall contain a
						wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser,
						abrasive cleaner, or other cleaning agent according to the cleaning agent
						manufacturer's label
						instructions.Pf
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.