Violations IDs and descriptions

51-11-4

Carbon dioxide/helium tanks not adequately secured.

22-20-5

4-602.11(E) FC

Description

Basic: (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Cleaning Standards for Food Service Utensils and Equipment

Overview: These standards are set to ensure hygiene in food establishments, particularly for utensils and equipment that come into contact with non-time/temperature control for safety (TCS) food.

• Cleaning After Potential Contamination: Utensils and equipment must be cleaned anytime there's a possibility of contamination.
• Routine Cleaning Intervals:
  • Iced tea dispensers and customer-used utensils (e.g., tongs, scoops, ladles) should be cleaned at least every 24 hours.
  • Items in self-service areas, like condiment dispensers and display containers, need cleaning before restocking.
• Specialized Equipment Cleaning: Equipment such as ice bins, beverage nozzles, ice makers, cooking oil tanks, and coffee grinders require specific cleaning routines.
  • As specified by the manufacturer, or
  • If no manufacturer specifications, then frequently enough to prevent soil or mold accumulation.