R392-106-7. Equipment Requirements

The operator shall ensure that: (1) materials that are used in the construction of utensils and food-contact surfaces of equipment are designed to retain their characteristic qualities under normal use conditions; (2) food-contact surfaces are smooth, easily cleanable, and in good repair; (3) utensils are maintained in a sanitary manner between uses; (4) non-food contact surfaces are made of materials ordinarily used in residential settings and are kept clean; (5) fixed floor-mounted and table-mounted equipment are sanitized between uses; (6) sponges are not used to clean or sanitize utensils or food-contact surfaces; (7) linens are not used in contact with food; (8) ventilation in food preparation and warewashing areas is designed and maintained to allow the escape of gases, odors, steam, heat, grease, vapors, and smoke from the kitchen; (9) plumbing fixtures are kept clean from the accumulation of residue and debris; (10) except for transport not to exceed four hours, a non-mechanical container such as a cooler is not used for temperature control of TCS foods regardless of whether the container is used with or without ice or reusable ice packs; (11) an operational non-fixed temperature measuring device is located in each mechanically refrigerated unit or hot food storage unit; (12) the microenterprise home kitchen is equipped with at least one food temperature measuring device that: (a) has a small diameter probe; (b) does not have sensors or stems constructed of glass unless the thermometer with a glass sensor or stem is encased in a shatterproof coating such a candy thermometer; (c) is easily readable; (d) is readily accessible; and (e) is properly calibrated. (13) receptacles and waste handling units for refuse and recyclables containing materials with food residue are: (a) durable; (b) cleanable; (c) insect and rodent resistant; (d) leakproof; (e) nonabsorbent; (f) designed and constructed to have tight-fitting lids, doors, or covers; and (g) maintained: (i) covered; (ii) in good repair; and (iii) inaccessible to insects and rodents; (14) refuse and recyclables are removed from the microenterprise home kitchen premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents; and (15) the microenterprise home kitchen is furnished or equipped with adequate electrical power to ensure uninterrupted service during food preparation and food storage, and when storing any TCS food.