reglab/statecodes huggingface dataset:
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart E - Limitation of Growth of Organisms of Public Health Concern › Section 246-215-03520 - Temperature and time control-Cooling methods (FDA Food Code 3-501.15)

Current through Register Vol. 24-14, July 15, 2024
(1) Cooling must be
					 accomplished in accordance with the time and temperature requirements specified
					 under WAC
					 246-215-03515 by using one or
					 more of the following methods based on the type of FOOD being cooled:
(a) Placing the FOOD in shallow
					 pans;
(b) Separating the FOOD into
					 smaller or thinner portions;
(c)
					 Using rapid cooling EQUIPMENT;
(d)
					 Stirring the FOOD in a container placed in an ice water bath;
(e) Using containers that facilitate heat
					 transfer;
(f) Adding ice as an
					 ingredient; or
(g) Other effective
					 methods.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart E - Limitation of Growth of Organisms of Public Health Concern › Section 246-215-03525 - Temperature and time control-Time/temperature control for safety food, hot and cold holding (FDA Food Code 3-501.16)

Current through Register Vol. 24-14, July 15, 2024
(1) Except during active preparation for up
					 to two hours, cooking, or cooling or when time is used as the public health
					 control as specified under WAC
					 246-215-03530, and except as
					 specified in subsections (2) and (3) of this section, TIME/TEMPERATURE CONTROL
					 FOR SAFETY FOOD must be maintained:
(a) At
					 135°F (57°C) or above, except that roasts cooked to a temperature and
					 for a time specified under WAC
					 246-215-03400(2) or reheated as specified under WAC
					 246-215-03440 may be held at a
					 temperature of 130°F (54°C) or above; or
(b) At 41°F (5°C) or less.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart E - Limitation of Growth of Organisms of Public Health Concern › Section 246-215-03526 - Temperature and time control-Ready-to-eat, time/temperature control for safety food, date marking (FDA Food Code 3-501.17)

Current through Register Vol. 24-14, July 15, 2024
(1) Except when PACKAGING FOOD using a
					 REDUCED OXYGEN PACKAGING method as specified under WAC
					 246-215-03540, and except as
					 specified in subsections (5) and (6) of this section, refrigerated,
					 READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a
					 FOOD ESTABLISHMENT for more than twenty-four hours must be clearly marked to
					 indicate the date or day by which the FOOD must be consumed on the PREMISES,
					 sold, or discarded when held at a temperature of 41ºF (5ºC) or less
					 for a maximum of seven days. The day of preparation must be counted as day
					 one.
(2) Except as specified in
					 subsections (5) through (7) of this section, refrigerated, READY-TO-EAT,
					 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD
					 PROCESSING PLANT must be clearly marked, at the time the original container is
					 opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than
					 twenty-four hours, to indicate the date or day by which the FOOD must be
					 consumed on the PREMISES, sold, or discarded, based on the temperature and time
					 requirements specified in subsection (1) of this section and:
(a) The day the original container is opened
					 in the FOOD ESTABLISHMENT is counted as day one; and
(b) The day or date marked by the FOOD
					 ESTABLISHMENT may not exceed a manufacturer's use-by date if the manufacturer
					 determined the use-by date based on FOOD safety.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart E - Limitation of Growth of Organisms of Public Health Concern › Section 246-215-03527 - Temperature and time control-Ready-to-eat, time/temperature control for safety food, disposition (FDA Food Code 3-501.18)

Current through Register Vol. 24-14, July 15, 2024
(1) A FOOD specified in WAC 246-215-03526(1)
					 and (2)    must be discarded unless it is cooked or reheated to 165°F
					 (74°C) prior to service, if it:
(a)
					 Exceeds the temperature and time requirements specified in WAC 246-215-03526,
					 except time that the product is frozen;
(b) Is in a container or PACKAGE that does
					 not bear a date or day and no ability to validate the opening date;
					 or
(c) Is inappropriately marked
					 with a date or day that exceeds a temperature and time combination as specified
					 in WAC 246-215-03526(1).
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart E - Limitation of Growth of Organisms of Public Health Concern › Section 246-215-03530 - Temperature and time control-Time as a public health control (FDA Food Code 3-501.19)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 Except as specified under subsection (3) of this section, if time without
					 temperature control is used as the public health control for a working supply
					 of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT
					 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or
					 service for immediate consumption:
(a)
					 Written procedures must be prepared in advance, maintained in the ESTABLISHMENT
					 and made available to the REGULATORY AUTHORITY upon request that specify:
(i) Methods of compliance with subsections
					 (2)(a) through (c) of this section; and
(ii) Methods of compliance with WAC
					 246-215-03515 for FOOD that is
					 prepared, cooked, and refrigerated before time is used as a public health
					 control.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart E - Limitation of Growth of Organisms of Public Health Concern › Section 246-215-03535 - Specialized processing methods-Variance requirement (FDA Food Code 3-502.11)

Current through Register Vol. 24-14, July 15, 2024
A FOOD ESTABLISHMENT shall obtain a VARIANCE from the
						REGULATORY AUTHORITY as specified under WAC 246-215-08110 and
						246-215-08115 before:
(1) Smoking FOOD as a method of FOOD
					 preservation rather than as a method of flavor enhancement;
(2) Curing FOOD;
(3) Using FOOD ADDITIVES or adding components
					 such as vinegar:
(a) As a method of FOOD
					 preservation rather than as a method of flavor enhancement; or
(b) To render a FOOD so that it is not
					 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart F - Food Identity, Presentation, and On-Premises Labeling › Section 246-215-03600 - Accurate representation-Standards of identity (FDA Food Code 3-601.11)

Current through Register Vol. 24-14, July 15, 2024
PACKAGED FOOD must comply with standard of identity
						requirements in  21 C.F.R. 131-169  and  9 C.F.R. 319  Definitions and Standards of
						Identity or Composition, and the general requirements in  21 C.F.R. 130  - Food
						Standards: General and  9 C.F.R. 319  Subpart A - General.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03600, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart F - Food Identity, Presentation, and On-Premises Labeling › Section 246-215-03605 - Accurate representation-Honestly presented (FDA Food Code 3-601.12)

Current through Register Vol. 24-14, July 15, 2024
(1) FOOD must be
					 offered for human consumption in a way that does not mislead or misinform the
					 CONSUMER.
(2) FOOD ADDITIVES or
					 COLOR ADDITIVES, colored overwraps, or lights may not be used to misrepresent
					 the true appearance, color, or quality of a FOOD.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03605, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart F - Food Identity, Presentation, and On-Premises Labeling › Section 246-215-03610 - Labeling-Food labels (FDA Food Code 3-602.11)

Current through Register Vol. 24-14, July 15, 2024
(1) FOOD PACKAGED in a FOOD ESTABLISHMENT
					 must be labeled as specified in LAW, including chapters 69.04 and 15.130 RCW;
					  21 C.F.R. 101  - Food Labeling; and  9 C.F.R. 317  - Labeling, Marking Devices,
					 and Containers.
(2) Label
					 information must include:
(a) The common name
					 of the FOOD or, absent a common name, an adequately descriptive identity
					 statement;
(b) If made from two or
					 more ingredients, a list of ingredients in descending order of predominance by
					 weight, including a declaration of artificial color or flavor and chemical
					 preservatives, if contained in the FOOD;
(c) An accurate declaration of the quantity
					 of contents;
(d) The name and place
					 of business of the manufacturer, packer, or distributor;
(e) The name of the FOOD source for each
					 MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already
					 part of the common or unusual name of the respective ingredient;
(f) Except as exempted in the Federal Food,
					 Drug, and Cosmetic Act Section 403 (q)(3) through (5), nutrition labeling as
					 specified in  21 C.F.R. 101  - Food Labeling and  9 C.F.R. 317  Subpart B Nutrition
					 Labeling; and
(g) For any salmonid
					 FISH containing canthaxanthin or astaxanthin as a COLOR ADDITIVE, the labeling
					 of the bulk FISH container, including a list of ingredients, displayed on the
					 retail container or by other written means, such as a counter card, that
					 discloses the use of canthaxanthin or astaxanthin.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart F - Food Identity, Presentation, and On-Premises Labeling › Section 246-215-03615 - Labeling-Other forms of information (FDA Food Code 3-602.12)

Current through Register Vol. 24-14, July 15, 2024
(1) If required by LAW, CONSUMER warnings
					 must be provided.
(2) FOOD
					 ESTABLISHMENT or manufacturers' dating information on FOODS may not be
					 concealed or altered.
Statutory Authority:
						  RCW
						     43.20.050,
						  43.20.145,
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03615, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart F - Food Identity, Presentation, and On-Premises Labeling › Section 246-215-03620 - Consumer advisory-Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens (FDA Food Code 3-603.11)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 Except as specified under WAC
					 246-215-03400(3) and
					 (4)(d) and
					 246-215-03800(3) if an animal FOOD such as beef, EGGS, FISH, lamb, pork, POULTRY, or shellfish
					 is served or sold raw, undercooked, or without otherwise being processed to
					 eliminate pathogens, either in a READY-TO-EAT form or as an ingredient in
					 another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the
					 significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and
					 REMINDER, as specified in subsections (2) and (3) of this section using
					 brochures, deli case or menu advisories, label statements, table tents,
					 placards, or other effective written means.
(2) DISCLOSURE must include:
(a) A description of the animal-derived FOODS
					 such as "oysters on the half shell (raw oysters)," "fresh fish (can be cooked
					 to order)," "raw egg Caesar salad," and "hamburgers (can be cooked to order)";
					 or
(b) Identification of the
					 animal-derived FOODS by asterisking them to a footnote that states that the
					 items are served raw or undercooked and contain (or might contain) raw or
					 undercooked ingredients.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart G - Contaminated Food › Section 246-215-03700 - Disposition-Discarding or reconditioning unsafe, adulterated, or contaminated food (FDA Food Code 3-701.11)

Current through Register Vol. 24-14, July 15, 2024
(1) A
					 FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under
					 WAC 246-215-03100 must be discarded
					 or reconditioned according to an APPROVED procedure.
(2) FOOD that is not from an APPROVED source
					 as specified under WAC
					 246-215-03200 through
					 246-215-03230 must be
					 discarded.
(3) READY-TO-EAT FOOD
					 that might have been contaminated by an EMPLOYEE who has been RESTRICTED or
					 EXCLUDED as specified under WAC
					 246-215-02220 and
					 246-215-02225 must be
					 discarded.
(4) FOOD that is
					 contaminated by FOOD EMPLOYEES, CONSUMERS, or other persons through contact
					 with their hands, bodily discharges, such as nasal or oral discharges, or other
					 means must be discarded.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-03700, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart G - Contaminated Food › Section 246-215-03705 - Disposition-Examination, hold orders, condemnation, and destruction of food

Current through Register Vol. 24-14, July 15, 2024
(1) The PERMIT
					 HOLDER or PERSON IN CHARGE of a FOOD ESTABLISHMENT in which FOOD has been
					 improperly handled, stored, or prepared shall:
(a) Voluntarily destroy the questionable
					 FOOD; or
(b) Contact the REGULATORY
					 AUTHORITY to determine if the FOOD is safe for human consumption.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart H - Special Requirements for Highly Susceptible Populations › Section 246-215-03800 - Additional safeguards-Pasteurized foods, prohibited reservice, and prohibited food (FDA Food Code 3-801.11)

Current through Register Vol. 24-14, July 15, 2024
In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE
						POPULATION:
(1) The following
					 requirements apply to JUICE:
(a) For the
					 purposes of subsection (1) of this section, children who are age nine or less
					 and receive FOOD in a school, day care setting, or similar facility that
					 provides custodial care are included as HIGHLY SUSCEPTIBLE
					 POPULATIONS;
(b) PrePACKAGED JUICE
					 or a prePACKAGED BEVERAGE containing JUICE, that bears a warning label as
					 specified in
					 21
					 C.F.R., Section 101.17(g)
					 Food Labeling, Warning, Notice and Safe Handling Statements, JUICES that have
					 not been specifically processed to prevent, reduce, or eliminate the presence
					 of pathogens, or a PACKAGED JUICE or BEVERAGE containing JUICE that bears a
					 warning label as specified under WAC
					 246-215-03445(2) may not be served or offered for sale; and
(c) UnPACKAGED JUICE that is prepared on the
					 PREMISES for service or sale in a READY-TO-EAT form must be processed under a
					 HACCP PLAN that contains the information specified under WAC
					 246-215-08215(2) through
					 (5)    and as specified in  21 C.F.R. Part 120  -
					 Hazard Analysis and Critical Control Point (HACCP) Systems, Sub-part B Pathogen
					 Reduction, 120.24 Process controls.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart A - Materials for Construction and Repair › Section 246-215-04100 - Multiuse-Characteristics (FDA Food Code 4-101.11)

Current through Register Vol. 24-14, July 15, 2024
Materials that are used in the construction of UTENSILS
						and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of
						deleterious substances or impart colors, odors, or tastes to FOOD and under
						normal use conditions must be:
(1)
					 Safe;
(2) Durable,
					 CORROSION-RESISTANT, and nonabsorbent;
(3) Sufficient in weight and thickness to
					 withstand repeated WAREWASHING;
(4)
					 Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(5) Resistant to pitting, chipping, crazing,
					 scratching, scoring, distortion, and decomposition.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04100, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart A - Materials for Construction and Repair › Section 246-215-04105 - Multiuse-Cast iron, use limitation (FDA Food Code 4-101.12)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as specified in subsections (2)
					 and (3) of this section, cast iron may not be used for UTENSILS or FOOD-CONTACT
					 SURFACES of EQUIPMENT.
(2) Cast
					 iron may be used as a surface for cooking.
(3) Cast iron may be used in UTENSILS for
					 serving FOOD if the UTENSILS are used only as part of an uninterrupted process
					 from cooking through service.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04105, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart A - Materials for Construction and Repair › Section 246-215-04110 - Multiuse-Lead in ceramic, china, and crystal utensils, use limitation (FDA Food Code 4-101.13)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 Ceramic, china, crystal UTENSILS, and decorative UTENSILS such as hand painted
					 ceramic or china that are used in contact with FOOD must be lead-free or
					 contain levels of lead not exceeding the limits of the following UTENSIL
					 categories:
Utensil Category
Description
Maximum Lead mg/L
BEVERAGE Mugs, Cups, Pitchers
Coffee Mugs
0.5
Large Hollow-ware (excluding pitchers)
Bowls [GREATER THAN EQUAL TO] 1.1 L (1.16 Quart)
1
Small Hollow-ware (excluding cups and mugs)
Bowls < 1.1 L (1.16 Quart)
2.0
Flat TABLEWARE
Plates, Saucers
3.0
(2) Pewter alloys containing lead in excess
					 of 0.05% may not be used as a FOOD-CONTACT SURFACE.
(3) Solder and flux containing lead in excess
					 of 0.2% may not be used as a FOOD-CONTACT SURFACE.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04110, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart A - Materials for Construction and Repair › Section 246-215-04115 - Multiuse-Copper, use limitation (FDA Food Code 4-101.14)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as specified in subsection (2) of
					 this section, copper and copper alloys such as brass may not be used in contact
					 with a FOOD that has a pH below six such as vinegar, fruit JUICE, or wine or
					 for a fitting or tubing installed between a backflow prevention device and a
					 carbonator.
(2) Copper and copper
					 alloys may be used in contact with beer brewing ingredients that have a pH
					 below six in the prefermentation steps of a beer brewing operation such as a
					 brewpub or microbrewery.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04115, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart A - Materials for Construction and Repair › Section 246-215-04120 - Multiuse-Galvanized metal, use limitation (FDA Food Code 4-101.15)

Current through Register Vol. 24-14, July 15, 2024
Galvanized metal may not be used for UTENSILS or
						FOOD-CONTACT SURFACES of EQUIPMENT that are used in contact with acidic
						FOOD.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04120, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart A - Materials for Construction and Repair › Section 246-215-04125 - Multiuse-Sponges, use limitation (FDA Food Code 4-101.16)

Current through Register Vol. 24-14, July 15, 2024
Sponges may not be used in contact with cleaned and
						SANITIZED or in-use FOOD-CONTACT SURFACES.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04125, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart A - Materials for Construction and Repair › Section 246-215-04130 - Multiuse-Wood, use limitation (FDA Food Code 4-101.17)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as specified in subsections (2),
					 (3), and (4) of this section, wood and wood wicker may not be used as a
					 FOOD-CONTACT SURFACE.
(2) Hard
					 maple or an equivalently hard, close-grained wood may be used for:
(a) Cutting boards; cutting blocks; baker's
					 tables; serving surfaces; and UTENSILS such as rolling pins, doughnut dowels,
					 salad bowls, and chopsticks; and
(b) Wooden paddles used in confectionary
					 operations for pressure scraping kettles when manually preparing confections at
					 a temperature of 230°F (110°C) or above.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart A - Materials for Construction and Repair › Section 246-215-04135 - Multiuse-Nonstick coatings, use limitation (FDA Food Code 4-101.18)

Current through Register Vol. 24-14, July 15, 2024
Multi-use KITCHENWARE such as frying pans, griddles,
						sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin
						coating must be used with nonscoring or nonscratching UTENSILS and cleaning
						aids.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04135, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart A - Materials for Construction and Repair › Section 246-215-04140 - Multiuse-Nonfood-contact surfaces (FDA Food Code 4-101.19)

Current through Register Vol. 24-14, July 15, 2024
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to
						splash, spillage, or other FOOD soiling or that require frequent cleaning must
						be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH
						material.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04140, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart A - Materials for Construction and Repair › Section 246-215-04145 - Single-service and single use-Characteristics (FDA Food Code 4-102.11)

Current through Register Vol. 24-14, July 15, 2024
Materials that are used to make SINGLE-SERVICE and
						SINGLE-USE ARTICLES:
(1) May not:
(a) Allow the migration of deleterious
					 substances; or
(b) Impart colors,
					 odors, or tastes to FOOD; and
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04200 - Durability and strength-Equipment and utensils (FDA Food Code 4-201.11)

Current through Register Vol. 24-14, July 15, 2024
EQUIPMENT and UTENSILS must be designed and constructed
						to be durable and to retain their characteristic qualities under normal use
						conditions.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04200, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04202 - Durability and strength-Food temperature measuring devices (FDA Food Code 4-201.12)

Current through Register Vol. 24-14, July 15, 2024
FOOD TEMPERATURE MEASURING DEVICES may not have sensors
						or stems constructed of glass, except that thermometers with glass sensors or
						stems that are encased in a shatterproof coating such as candy thermometers may
						be used.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04202, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04204 - Cleanability-Food-contact surfaces (FDA Food Code 4-202.11)

Current through Register Vol. 24-14, July 15, 2024
(1) Multiuse FOOD-CONTACT SURFACES must be:
(a) SMOOTH;
(b) Free of breaks, open seams, cracks,
					 chips, inclusions, pits, and similar imperfections;
(c) Free of sharp internal angles, corners,
					 and crevices;
(d) Finished to have
					 SMOOTH welds and joints; and
(e)
					 Except as specified in subsection (2) of this section, accessible for cleaning
					 and inspection by one of the following methods:
(i) Without being disassembled;
(ii) By disassembling without the use of
					 tools; or
(iii) By easy
					 disassembling with the use of handheld tools commonly available to maintenance
					 and cleaning personnel such as screwdrivers, pliers, open-ended wrenches, and
					 Allen wrenches.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04206 - Cleanability-CIP equipment (FDA Food Code 4-202.12)

Current through Register Vol. 24-14, July 15, 2024
(1) CIP EQUIPMENT must meet the
					 characteristics specified under WAC
					 246-215-04204 and must be
					 designed and constructed so that:
(a)
					 Cleaning and SANITIZING solutions circulate throughout a fixed system and
					 contact all interior FOOD-CONTACT SURFACES; and
(b) The system is self-draining or capable of
					 being completely drained of cleaning and SANITIZING solutions; and
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04208 - Cleanability-"V" threads, use limitation (FDA Food Code 4-202.13)

Current through Register Vol. 24-14, July 15, 2024
Except for hot oil cooking or filtering EQUIPMENT, "V"
						type threads may not be used on FOOD-CONTACT SURFACES.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04208, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04210 - Cleanability-Hot oil filtering equipment (FDA Food Code 4-202.14)

Current through Register Vol. 24-14, July 15, 2024
Hot oil filtering EQUIPMENT must meet the characteristics
						specified under WAC
						246-215-04204 or
						246-215-04206 and must be readily
						accessible for filter replacement and cleaning of the filter.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04210, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04212 - Cleanability-Can openers (FDA Food Code 4-202.15)

Current through Register Vol. 24-14, July 15, 2024
Cutting or piercing parts of can openers must be readily
						removable for cleaning and for replacement.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04212, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04214 - Cleanability-Nonfood-contact surfaces (FDA Food Code 4-202.16)

Current through Register Vol. 24-14, July 15, 2024
NonFOOD-CONTACT SURFACES must be free of unnecessary
						ledges, projections, and crevices, and designed and constructed to allow easy
						cleaning and to facilitate maintenance.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04214, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04216 - Cleanability-Kick plates, removable (FDA Food Code 4-202.17)

Current through Register Vol. 24-14, July 15, 2024
Kick plates must 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 WAC
					 246-215-04204(1)(e) or capable of being rotated open; and
(2) Removable or capable of being rotated
					 open without unlocking EQUIPMENT doors.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04216, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04218 - Cleanability-Ventilation hood systems, filters (FDA Food Code 4-202.18)

Current through Register Vol. 24-14, July 15, 2024
Filters or other grease extracting EQUIPMENT must be
						designed to be readily removable for cleaning and replacement if not designed
						to be cleaned in place.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04218, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04220 - Accuracy-Temperature measuring devices, food (FDA Food Code 4-203.11)

Current through Register Vol. 24-14, July 15, 2024
(1) FOOD
					 TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled
					 in Celsius and Fahrenheit must be accurate to ± 1°C in the intended
					 range of use.
(2) FOOD TEMPERATURE
					 MEASURING DEVICES that are scaled only in Fahrenheit must be accurate to +-
					 2°F in the intended range of use.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04220, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04222 - Accuracy-Temperature measuring devices, ambient air and water (FDA Food Code 4-203.12)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius
					 or dually scaled in Celsius and Fahrenheit must be designed to be easily
					 readable and accurate to ± 1.5°C in the intended range of
					 use.
(2) Ambient air and water
					 TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit must be
					 accurate to +- 3°F in the intended range of use.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04222, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04224 - Accuracy-Pressure measuring devices, mechanical warewashing equipment (FDA Food Code 4-203.13)

Current through Register Vol. 24-14, July 15, 2024
Pressure measuring devices that display the pressures in
						the water supply line for the fresh hot water SANITIZING rinse must have
						increments of one pound per square inch (seven kilopascals) or smaller and must
						be accurate to +- two pounds per square inch (± 14 kilopascals) in the
						range indicated on the manufacturer's data plate.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04224, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04226 - Functionality-Ventilation hood systems, drip prevention (FDA Food Code 4-204.11)

Current through Register Vol. 24-14, July 15, 2024
Exhaust ventilation hood systems in FOOD preparation and
						WAREWASHING areas including components such as hoods, fans, guards, and ducting
						must 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:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04226, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04228 - Functionality-Equipment openings, closures and deflectors (FDA Food Code 4-204.12)

Current through Register Vol. 24-14, July 15, 2024
(1) A cover or lid
					 for EQUIPMENT must overlap the opening and be sloped to drain.
(2) An opening located within the top of a
					 unit of EQUIPMENT that is designed for use with a cover or lid must be flanged
					 upward at least two-tenths of an inch (five millimeters).
(3) Except as specified under subsection (4)
					 of this section, fixed piping, TEMPERATURE MEASURING DEVICES, rotary shafts,
					 and other parts extending into the EQUIPMENT must be provided with a watertight
					 joint at the point where the item enters the EQUIPMENT.
(4) If a watertight joint is not provided:
(a) The piping, TEMPERATURE MEASURING
					 DEVICES, rotary shafts, and other parts extending through the openings must be
					 equipped with an apron designed to deflect condensation, drips, and dust from
					 openings into the FOOD; and
(b) The
					 opening must be flanged as specified under subsection (2) of this
					 section.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04230 - Functionality-Dispensing equipment, protection of equipment and food (FDA Food Code 4-204.13)

Current through Register Vol. 24-14, 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 must 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 orifices
					 must 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 must 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
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04232 - Functionality-Vending machine, vending stage closure (FDA Food Code 4-204.14)

Current through Register Vol. 24-14, 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 must 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:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04232, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04234 - Functionality-Bearings and gear boxes, leakproof (FDA Food Code 4-204.15)

Current through Register Vol. 24-14, July 15, 2024
EQUIPMENT containing bearings and gears that require
						lubricants must be designed and constructed so that the lubricant cannot leak,
						drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04234, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04236 - Functionality-Beverage tubing, separation (FDA Food Code 4-204.16)

Current through Register Vol. 24-14, 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:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04236, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04238 - Functionality-Ice units, separation of drains (FDA Food Code 4-204.17)

Current through Register Vol. 24-14, July 15, 2024
Liquid waste drain lines may not pass through an ice
						machine or ice storage bin.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04238, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04240 - Functionality-Condenser unit, separation (FDA Food Code 4-204.18)

Current through Register Vol. 24-14, July 15, 2024
If a condenser unit is an integral component of
						EQUIPMENT, the condenser unit must be separated from the FOOD and FOOD storage
						space by a dustproof barrier.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04240, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04242 - Functionality-Can openers on vending machines (FDA Food Code 4-204.19)

Current through Register Vol. 24-14, July 15, 2024
Cutting or piercing parts of can openers on vending
						machines must be protected from manual contact, dust, insects, rodents, and
						other contamination.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04242, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04244 - Functionality-Molluscan shellfish tanks (FDA Food Code 4-204.110)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as specified under subsection (2)
					 of this section, MOLLUSCAN SHELLFISH life support system display tanks may not
					 be used to store or display shellfish that are offered for human consumption
					 and must be conspicuously marked so that it is obvious to the CONSUMER that
					 shellfish are for display only.
(2)
					 MOLLUSCAN SHELLFISH life-support system display tanks that are used to store or
					 display shellfish that are offered for human consumption must be operated and
					 maintained in accordance with a VARIANCE granted by the REGULATORY AUTHORITY as
					 specified under WAC 246-215-08110 and a HACCP PLAN that:
(a) Is submitted by the PERMIT HOLDER and
					 APPROVED as specified under WAC
					 246-215-08115; and
(b) Ensures that:
(i) Water used with FISH other than MOLLUSCAN
					 SHELLFISH does not flow into the molluscan tank;
(ii) The safety and quality of the shellfish
					 as they were received are not compromised by the use of the tank; and
(iii) The identity of the source of the
					 SHELLSTOCK is retained as specified under WAC
					 246-215-03290.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04246 - Functionality-Vending machines, automatic shutoff (FDA Food Code 4-204.111)

Current through Register Vol. 24-14, July 15, 2024
(1) A machine
					 vending TIME/TEMPERATURE CONTROL FOR SAFETY FOOD must have an automatic control
					 that prevents the machine from vending FOOD:
(a) 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 3 of this
					 chapter; and
(b) If a condition
					 specified under (a) of this subsection occurs, until the machine is serviced
					 and restocked with FOOD that has been maintained at temperatures specified
					 under Part 3 of this chapter.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04248 - Functionality-Temperature measuring devices (FDA Food Code 4-204.112)

Current through Register Vol. 24-14, July 15, 2024
(1) In a mechanically refrigerated or hot
					 FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE must 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.
(2) Except
					 as specified in subsection (3) of this section, cold or hot holding EQUIPMENT
					 used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD must be designed to include
					 and must be equipped with at least one integral or permanently affixed
					 TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the
					 device's temperature display.
(3)
					 Subsection (2) 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,
					 bainmaries, steam tables, insulated FOOD transport containers, and salad
					 bars.
(4) TEMPERATURE MEASURING
					 DEVICES must be designed to be easily readable.
(5) FOOD TEMPERATURE MEASURING DEVICES and
					 water TEMPERATURE MEASURING DEVICES on WAREWASHING machines must 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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04248, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04250 - Functionality-Warewashing machines, data plate operating specifications (FDA Food Code 4-204.113)

Current through Register Vol. 24-14, July 15, 2024
A WAREWASHING machine must be provided with an easily
						accessible and readable data plate affixed to the machine by the manufacturer
						that indicates the machine's design and operation 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 pumped SANITIZING
					 rinse; and
(3) Conveyor speed for
					 conveyor machines or cycle time for stationary rack machines.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04250, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04252 - Functionality-Warewashing machines, internal baffles (FDA Food Code 4-204.114)

Current through Register Vol. 24-14, July 15, 2024
WAREWASHING machine wash and rinse tanks must be equipped
						with baffles, curtains, or other means to minimize internal cross contamination
						of the solutions in wash and rinse tanks.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04252, filed 1/17/13, effective
						  5/1/13.