CHAPTER 6. Equipment, Utensils, and Linens

Chapter 6 added by Stats. 2006, Ch. 23, Sec. 2.

§§ 114130–114185.5 · 41 sections

1. ARTICLE 1. Design and Construction §§ 114130–114145 · 15 sections

   • § 114130 (a) Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (b) Except…
   • § 114130.1 Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or…
   • § 114130.2 Materials that are used to make single-use articles shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food, and…
   • § 114130.3 (a) Multiuse food-contact surfaces shall be all of the following: (1) Smooth. (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar…
   • § 114130.4 Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a…
   • § 114130.5 (a) Except for CIP equipment in operation before the effective date of this part, CIP equipment shall meet the characteristics of a food contact surface and…
   • § 114130.6 Materials that are used in fabric implements shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under…
   • § 114132 (a) Except as specified in this section, wood and wood wicker shall not be used as a food-contact surface. (b) Hard maple or an equivalently hard,…
   • § 114133 (a) Except as specified in subdivision (b), copper and copper alloys such as brass may not be used in contact with a food that has a pH below six, such as…
   • § 114135 Sponges shall not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
   • § 114137 Except for hot oil cooking or filtering equipment, “V” type threads shall not be used on food-contact surfaces.
   • § 114139 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.
   • § 114141 Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food or food-contact surfaces. Equipment…
   • § 114143 Notwithstanding any of the provisions of this part, neither the department nor any city, county, city and county air pollution control district, or air quality…
   • § 114145 Vending machines shall meet all applicable requirements of this part and shall comply with the following: (a) Each vending machine or machine location shall…
2. ARTICLE 2. Ventilation §§ 114149–114149.3 · 4 sections

   • § 114149 (a) All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each…
   • § 114149.1 (a) Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam,…
   • § 114149.2 (a) Every hood shall be installed to provide for thorough cleaning of all interior and exterior surfaces, including, but not limited to, the hood, filters,…
   • § 114149.3 Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of…
3. ARTICLE 3. Location and Installation §§ 114153–114172 · 10 sections

   • § 114153 Equipment for cooling and heating food and for holding cold and hot food shall be sufficient in number and capacity to ensure proper food temperature control…
   • § 114157 (a) A thermometer shall be provided for each refrigeration unit. (b) The thermometer shall be located to indicate the air temperature in the warmest part of…
   • § 114159 (a) Except for vending machines, an accurate, easily readable, metal probe thermometer suitable for measuring the temperature of food shall be readily…
   • § 114161 (a) Except as specified in subdivision (b), equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized…
   • § 114163 (a) Except as specified in subdivision (b), all permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a…
   • § 114165 Dollies, pallets, racks, and skids used to store and transport large quantities of prepackaged foods received from a supplier in a cased or overwrapped lot…
   • § 114167 Beverage tubing and cold-plate beverage cooling devices shall not be installed in contact with stored ice intended to be used for food or beverages. This…
   • § 114169 (a) Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind,…
   • § 114171 Liquid waste drain lines shall not pass through an ice machine or ice storage bin.
   • § 114172 All pressurized cylinders shall be securely fastened to a rigid structure.
4. ARTICLE 4. Maintenance and Operation §§ 114175–114182 · 6 sections

   • § 114175 Equipment and utensils shall be kept clean, fully operative, and in good repair.
   • § 114177 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and…
   • § 114178 (a) Except as specified in subdivision (d), cleaned equipment and utensils, laundered linens, and single-use articles shall be stored in a clean, dry location…
   • § 114179 (a) Except as specified in subdivision (b), cleaned and sanitized equipment, utensils, laundered linens, and single-use articles shall not be stored in any of…
   • § 114180 (a) A reservoir that is used to supply water to a device such as a produce fogger shall be maintained in accordance with manufacturer’s specifications and…
   • § 114182 Electrical power shall be supplied at all times to operate the approved exhaust, lighting, electric water heaters and refrigeration units, and any other…
5. ARTICLE 5. Linens §§ 114185–114185.5 · 6 sections

   • § 114185 Except for linen used in fabric implements, linen shall not be used in contact with food unless they are used to line a container for the service of foods and…
   • § 114185.1 (a) Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. (b) Cloths used for wiping food spills shall be dry and…
   • § 114185.2 Clean linens shall be free of food residues and other soiling matter.
   • § 114185.3 (a) Linens that do not come in direct contact with food shall be laundered when they become wet, sticky, or visibly soiled. (b) Cloth gloves shall be laundered…
   • § 114185.4 (a) Adequate and suitable space shall be provided for the storage of clean linens. (b) Soiled linens shall be kept in clean, nonabsorbent receptacles or clean,…
   • § 114185.5 (a) Laundry facilities on the premises of a food facility shall be used only for the washing and drying of items used in the operation of the establishment.…