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http://www.stpaul.gov/code/1c331.html . " Sec. 331.13. Cleaning, sanitation and storage of equipment and utensils. (a) General. All utensils and equipment shall be thoroughly cleaned, and food contact surfaces of utensils and equipment shall be stored in such a manner as to be protected from contamination. (b) Cleaning frequency. (1) Tableware shall be washed, rinsed and sanitized after each use and then stored in such a way that prevents contamination. (2) To prevent cross-contamination, kitchenware and food contact surfaces of equipment shall be washed, rinsed and sanitized after each use and following any interruption of operations during which time contamination may have occurred. (3) Where equipment and utensils are used for the preparation of foods on a continuous or production-line basis, utensils and food contact surfaces of equipment shall be washed, rinsed and sanitized at intervals throughout the day and on a schedule based on food temperature, type of food, and amount of food particle accumulation as approved by the office. (4) The food contact surfaces of kettles, grills, griddles and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day; except that this shall not apply to hot oil cooking equipment and hot oil filtering systems. The food contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits, food debris and other accumulated soil. (5) Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles anq other debris. (c) Oven utensils and equipment. Utensils and equipment which routinely go into ovens for baking purposes and which are used for no other purpose shall not be required to be sanitized, provided, however, such utensils and e9uipment are kept clean. (d) Wiping cloths. Cloths used for wiping food spills on tableware, such as plates or bowls being served to the consumer, shall be clean, dry and used for no other purpose. Moist cloths used for wiping food spills on kitchenware and food contact surfaces of equipment shall be clean, rinsed frequently in an approved sanitizing solution, and used for no other purpose. These cloths shall be stored in sanitizing solution between uses. Moist cloths used for cleaning non-food contact surfaces of equipment such as counter, dining table tops and shelves must be clean, rinsed, and used for no other purpose. These cloths must be stored in an approved sanitizing solution between uses. (e) Mechanical cleaning and sanitizing. (1) Cleaning and sanitizing may be done by spray-type or immersion utensil washing machines or by any other type of machine or device if it is demonstrated that it thoroughly cleans, sanitizes equipment and utensils, and meets the requirements set forth in the NSF International Standard No.3. These machines and devices shall be properly installed and maintained in good repair. Machines and devices shall be operated in accordance with manufacturer's instruction, and utensils and equipment placed in the machine shall be exposed to all washing cycles. Automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained. (2) Drain boards shall be provided and be of adequate size for the proper handling of soiled utensils prior to washing and of cleaned utensils following sanitization and shall be so located and constructed as not to interfere with the proper use of the dishwashing facilities. This does not preclude the use of easily movable dish tables for the storage of soiled utensils or the use of easily movable dish tables for the storage of cleansed utensils following sanitization. (3) Equipment and utensils shall be slushed or scraped and, when necessary, soaked to remove gross food particles and soil prior to being washed in a dishwashing machine unless a prewash cycle is a part 20 001 6/28/99 2:52 PM