MULTIUSE FOOD-CONTACT SURFACES; CHARACTERISTICS. 4-202.11

A. Multiuse food-contact surfaces must be: (1) smooth; P2 (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; P2 (3) free of sharp internal angles, corners, and crevices; P2 (4) finished to have smooth welds and joints; P2 and (5) except as specified in item B, accessible for cleaning and inspection by one of the following methods: (a) without being disassembled; P2 (b) by disassembling without the use of tools; P2 or (c) by easy disassembling with the use of hand-held tools commonly available to maintenance and cleaning personnel, such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. P2 B. Item A, subitem (5), does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes.