LAC 51:XXIII.2503. Frequency of Cleaning [formerly paragraph 22:19-2]

A. Equipment food contact surfaces and utensils shall be cleaned: 1. before each use with a different type of raw animal food such as beef, seafood, lamb, pork, or poultry, except when the food contact surface or utensil is in contact with a succession of different raw animal foods each requiring a higher cooking temperature, as specified in §1305, than the previous food, such as raw fish followed by raw poultry on the same cutting board; 2. each time there is a change from working with raw foods to working with ready to eat foods; 3. between uses with raw fruits or vegetables and with potentially hazardous food; 4. before using or storing a temperature measuring device; 5. at any time during the operation when contamination may have occurred. B. Equipment food-contact surfaces and utensils used with potentially hazardous food shall be cleaned throughout the day at least every four hours. C. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. D. Warewashing equipment, including machines and 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, 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.