RULES OF - Cobb & Douglas Public Health

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290-5-14-.05 Equipment and Utensils. Amended. (9) Laundering. (cont.) (d) Mechanical Washing and Drying. 1. Except as specified in 2 of this subsection, all linens shall be mechanically washed. 2. In food service establishments in which only wiping cloths are laundered as specified in subsection (3)(e)2 of this Rule, the wiping cloths may be laundered in a mechanical washer, sink designated only for laundering wiping cloths, or a warewashing sink that is cleaned before and after use. (e) Use of Laundry Facilities. 1. Except as specified in 2 of this subsection, laundry facilities on the premises of a food service establishment shall be used only for the washing and drying of items used in the operation of the establishment. 2. Separate laundry facilities located on the premises for the purpose of general laundering such as for institutions providing boarding and lodging may also be used for laundering food service establishment items. (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (b) Wiping Cloths, Air-Drying Locations. Wiping cloths laundered in a food service establishment that do not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution. (c) Food-Contact Surfaces. Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces. (d) Equipment. Equipment shall be reassembled so that food-contact surfaces are not contaminated. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: Cobb and Douglas County Public Health Douglas Food Service Code 103
Chapter 290-5-14 Food Service 290-5-14-.05 Equipment and Utensils. Amended. (10) Protection of Clean Items. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. (cont.) (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 3. Single-service and single-use articles shall be stored as specified under 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. (f) Prohibitions. 1. Except as specified in 2 of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination, including in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination. 2. Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room. (g) Kitchenware and Tableware. 1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 2. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. 3. Except as specified under 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. Cobb and Douglas County Public Health Douglas Food Service Code 104
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RULES OF - Cobb & Douglas Public Health

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