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<br />in the conduct of the food business under license shall <br /> <br />be stored in the food establishment. The presence of utensils <br /> <br />and equipment on the premises shall be prima facie evidence <br /> <br />of intended use. <br /> <br />110.330. CLEANING AND BACTERICIDAL TREATMENT. All <br />multi-use eating and drinking utensils shall be thoroughly <br /> <br />cleaned and sanitized after each usageQ All kitchenware and <br /> <br />food-contact surfaces of equipment used in the preparation <br /> <br />or serving of food or drink, and all multi-use food storage <br /> <br />utensils, exclusive of cooking surfaces of equipment, shall <br /> <br />be thoroughly cleaned and sanitized after each use. Cooking <br /> <br />surfaces of equipment shall be cleaned at least once each day. <br /> <br />Utensils, pans, casseroles and the like which are used rout- <br /> <br />inely for oven baking and for no other purpose shall not <br /> <br />be required to be given bactericidal treatment but such <br /> <br />utensils must be clean. Non-food-contact surfaces of equip- <br /> <br />ment shall be cleaned at such intervals as to keep them in a <br /> <br />clean, sanitary condition. Chemical sanitizers, as outlined <br /> <br />in Chapter 330, Subsection 2 (Manual Glass and Large Utensil <br /> <br />Washing), are permitted only in bars, taverns, tap rooms and <br /> <br />the like where multi-use utensils are used for serving soft <br /> <br />drinks, beer and liquor, and in food establishments where <br /> <br />large utensils which, because of weight or size, are cleaned <br /> <br />-23- <br />