Employees may consume food only in designated dining areas. An employee dining area shall not be so designated if consuming food there may result in contamination of other food, equipment, utensils, or other items needing protection.
Machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization may be used provided that:
1) The temperature of the wash water shall not be less than 120 degrees F.
2) The wash water shall be kept clean.
3) Chemicals added for sanitization purposes shall be automatically dispensed.
4) Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration.
5) The chemical sanitizing rinse water temperature shall be not less than 75 degrees F. nor less than the temperature specified by the machine's manufacturer.
6) Chemical sanitizers used shall meet the requirements of 21 CFR 178.1010.
7) A test kit or other device that accurately measures the parts per million concentration of solution shall be available and used.
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