Haw. Code R. § 11-50-49 - Maintenance and operation
(a) Good repair and
proper adjustment.
(1) Equipment shall be
maintained in a state of repair and condition that meets the requirements
specified in sections
11-50-45 and
11-50-46;
(2) Equipment components such as doors,
seals, hinges, fasteners, and kick plates shall be kept intact/ tight, and
adjusted in accordance with manufacturer's specifications;
(3) Cutting or piercing parts of can openers
shall be kept sharp to minimize the creation of metal fragments that can
contaminate food when the container is opened.
(b) 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 sanitized, or discarded if they are
not capable of being resurfaced.
(c) A warewashing machine; 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 as specified in section
11-50-47(c) shall
be cleaned:
(1) Before use;
(F) Under leaking water lines including
leaking automatic fire sprinkler heads or under lines on which water has
condensed;
(G) Under open
stairwells; or
(H) Under other
sources of contamination;
(2) A storage cabinet used for linens or
single-service or single-use articles may be stored in a locker room;
(3) If a mechanical clothes washer or dryer
is provided, the washer or dryer shall be located so that it is protected from
contamination and only where there is no exposed food; clean equipment,
utensils, and linens; and unwrapped single-service and single-use articles.
(b) Fixed equipment,
spacing or sealing.
(1) Equipment that is
fixed because it is not easily movable shall be installed so that it is:
(A) Spaced to allow access for cleaning along
the sides, behind, and above the equipment;
(B) Spaced from adjoining equipment, walls,
and ceilings a distance of not more than one millimeter or one thirty-second
inch; or
(C) Sealed to adjoining
equipment or walls, if the equipment is exposed to spillage or
seepage;
(2)
Counter-mounted equipment that is not easily movable shall be installed to
allow cleaning of the equipment and areas underneath and around the equipment
by being;
(A) Sealed; or
(B) Elevated on legs as specified in
subsection (c)(4).
(c) Fixed equipment, elevation or sealing.
(1) Except as specified in paragraphs (2) and
(3), floor-mounted equipment that is not easily movable shall be sealed to the
floor or elevated on legs that provide at least a six inch clearance between
the floor and the equipment;
(2) If
no part of the floor under the floor-mounted equipment is more than six inches
from the point of cleaning access, the clearance space may be only four
inches;
(3) This section does not
apply to display shelving units, display refrigeration units, and display
freezer units located in the consumer shopping
(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 twenty-four
hours.
(d) Warewashing
machines, manufacturers' operating instructions.
(1) A warewashing machine and its auxiliary
components shall be operated in accordance with the machine's data plate and
other manufacturer's instructions;
(2) A warewashing machine's conveyor speed or
automatic cycle times shall be maintained accurately timed in accordance with
manufacturer's specifications.
(e) Warewashing sinks, use limitation.
(1) A warewashing sink may not be used for
handwashing as specified in section
11-50-22(d);
(2) If a warewashing sink is used to wash
wiping cloths, wash produce, or thaw food, the sink shall be cleaned as
specified in subsection (c) before and after each time it is used to wash
wiping cloths or wash produce or thaw food. Sinks used to wash or thaw food
shall be sanitized as specified in section
11-50-51 before and after using
the sink to wash produce or thaw food.
(f) When used for warewashing, the wash
compartment of a sink, mechanical warewasher, or wash receptacle of alternative
manual warewashing equipment as specified in section
11-50-47(b)(3),
shall contain a wash solution of soap, detergent, acid cleaner, alkaline
cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the
cleaning agent manufacturer's label instructions.
(g) The wash, rinse, and sanitize solutions
shall be maintained clean.
(h) The
temperature of the wash solution in manual warewashing equipment shall be
maintained at not less than one hundred ten degrees Fahrenheit or the
temperature specified on the cleaning agent manufacturer's label
instructions.
(i) Mechanical
warewashing equipment, wash solution temperature.
(1) The temperature of the wash solution in
spray type warewashers that use hot water to sanitize may not be less than:
(A) For a stationary rack, single temperature
machine, one hundred sixty-five degrees Fahrenheit;
(B) For a stationary rack, dual temperature
machine, one hundred fifty degrees Fahrenheit;
(C) For a single tank, conveyor, dual
temperature machine, one hundred sixty degrees Fahrenheit; or
(D) For a multitank, conveyor,
multitemperature machine/ one hundred fifty degrees Fahrenheit;
(2) The temperature of the wash
solution in spray-type warewashers that use chemicals to sanitize may not be
less than one hundred twenty degrees Fahrenheit.
(j) If immersion in hot water is used for
sanitizing in a manual operation, the temperature of the water shall be
maintained at one hundred seventy-one degrees Fahrenheit or above.
(k) Mechanical warewashing equipment, hot
water sanitization temperatures.
(1) Except as
specified in paragraph (2), in a mechanical operation, the temperature of the
fresh hot water sanitizing rinse as it enters the; manifold may not be more
than one hundred ninety-four degrees Fahrenheit, or less than;
(A) For a stationary rack, single temperature
machine, one hundred sixty-five degrees Fahrenheit; or
(B) For all other machines, one hundred
eighty degrees Fahrenheit;
(2) The maximum temperature specified in
paragraph (1), does not apply to the high pressure and temperature systems with
wand-type, hand-held, spraying devices used for the in-place cleaning and
sanitizing of equipment such as meat saws.
(l) The flow pressure of the fresh hot water
sanitizing rinse in a warewashing machine, as measured in the water line
immediately downstream or upstream from the fresh hot water sanitizing rinse
control value, shall be within the range specified on the machine
manufacturer's data plate and may not be less than five pounds per square inch
or more than thirty pounds per square inch.
(m) A chemical sanitizer used in a sanitizing
solution for a manual or mechanical operation at contact times specified in
section 11-50-51(c)(3)
shall meet the criteria approved by the department and shall be used in
accordance with the EPA registered label use instructions, and shall be used as
follows:
(1) A chlorine solution shall have a
minimum temperature based on the concentration and pH of the solution as listed
in Table
49-1;
Table 4 9-1_
Concentration Range mg/L |
Minimum Temperature |
|
pH 10 or less °F |
pH 8 or less °F |
|
25 to 49 |
120 |
120 |
50 to 99 |
100 |
75 |
100 |
55 |
55 |
(2) An iodine solution shall have a:
(A) Minimum temperature of sixty-eight
degrees Fahrenheit;
(B) pH of 5.0
or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective; and
(C)
Concentration between 12.5 milligram per liter and twenty-five milligram per
liter;
(3) A quaternary
ammonium compound solution shall:
(A) Have a
minimum temperature of seventy-five degrees Fahrenheit;
(B) Have a concentration as indicated by the
manufacturer's use directions included in the labeling; and
(C) Be used only in water with five hundred
milligram per liter hardness or less or in water having a hardness no greater
than specified by the EPA-registered label use instructions;
(4) If another solution of a
chemical specified in paragraphs (1) to (3) is used, the owner or operator
shall demonstrate to the director that the solution achieves sanitization and
the use of the solution shall be approved; or
(5) If a chemical sanitizer other than
chlorine, iodine, or a quaternary ammonium compound is used, it shall be
applied in accordance with the EPA-registered label use instructions.
(n) If a detergent-sanitizer is
used to sanitize in a cleaning and sanitizing procedure where there is no
distinct water rinse between the washing and sanitizing steps, the agent
applied in the sanitizing step shall be the same detergent-sanitizer that is
used in the washing step.
(o)
Concentration of the sanitizing solution shall be accurately determined by
using a test kit or other device.
(p) Good repair and calibration.
(1) Otensils shall be maintained in a state
of repair or condition that complies with the requirements specified in
sections 11-50-45 and
11-50-46 or shall be
discarded;
(2) Food temperature
measuring devices shall be calibrated in accordance with manufacturer's
specifications as necessary to ensure their accuracy;
(3) Ambient air temperature, water pressure,
and water temperature measuring devices shall be maintained in good repair and
be accurate within the intended range of use.
(q) A food establishment without facilities
specified in sections
11-50-50 and
11-50-51 for cleaning and
sanitizing kitchenware and tableware shall provide only single-use kitchenware,
single-service articles, and single-use articles for use by food employees and
single-service articles for use by consumers.
(r) Single-service and single-use articles,
use limitation.
(1) Single-service and
single-use articles may not be reused, except that the director may approve the
reuse of single-use articles that meet the materials, durability, strength, and
cleanabiiity specifications in sections
11-50-45(a) and
11-50-46(a) and
(c) for multiuse utensils;
(2) The bulk milk container dispensing tube
shall be cut on the diagonal leaving no more than one inch protruding from the
chilled dispensing head.
(s) Mollusk and Crustacea shells may not be
used more than once as serving containers.
Notes
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