pf_03142 - Laserfiche WebLink

Home

http://www .stpaul.gov/code/lc331.html . " Standard No. 18--Manual Food and Beverage Dispensing Equipment Standard No. 20--Commercial Bulk Milk Dispensing Equipment Standard No. 21--Thermoplastic Refuse Containers Standard No. 25--Vending Machines for Food and Beverages Standard No. 26--Pot, Pan and Utensil Washers Standard No. 29--Detergent and Chemical Feeders for Commercial Spray Type Dishwashing Machines Standard No. 35--Laminated Plastics for Surfacing Food Service Equipment Standard No. 36--Dinnerware Standard No. 37--Air Curtains for Entrance Ways in Food Establishments Standard No. 51--Plastic Materials and Components Used in Food Equipment Standard No. 59--Food Carts, June, 1986; and Criteria C-2--Special Equipment and/or Devices. A copy of the above standards are available for inspection either in the environmental health section or at the city clerk's office. (2) Used equipment which has met or exceeded the requirements ofNSF International under earlier standards may be installed when such equipment is in good repair and does not constitute a health hazard as determined by the office. Equipment in use at the time of adoption of this chapter which does not meet fully the above requirements may be continued in use only if it is in good repair, is able to maintain the required use conditions, capable of being maintained in a sanitary condition, has food contact surfaces that are nontoxic, and is approved by the office. (c) Location and installation of equipment. (1) All equipment shall be so installed and maintained as to facilitate its cleaning and the cleaning of all adjacent areas, and shall be kept in good repair. (2) All equipment shall be located and installed in such a manner as to ensure a flow pattern of food from the time of delivery through preparation and service which minimizes the potential for cross-contamination and improper handling of the food. Handwashing sinks, chef sinks, utility sinks, refrigeration equipment, hot food storage equipment, preparation and processing tables shall be convenient and adequate as approved by the office for the purpose for which they were designed. Equipment shall not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination. This requirement does not apply to automatic fire protection sprinkler heads that may be required by law. (3) Aisles and working spaces between equipment and walls shall be unobstructed and of sufficient width to permit employees to readily perform their duties without contamination of food or food contact surfaces by clothing or personal contact. All easily movable storage equipment such as pallets, racks and dollies shall be positioned to provide accessibility to working areas. Pallets will be allowed only when the establishment receives delivery of supplies on pallets and proper pallet handling equipment is available so that the area around and under the pallets can be cleaned. Pressurized tanks and compressed gas cylinders shall be secured in an approved manner to prevent them from falling. (C.F. No. 93-1755, ~ 13, 12-9-93) 19 of 31 6/28/99 2:52 PM