Section 750.650  General – Design and Fabrication

a)         Food-contact surfaces shall be easily cleanable, smooth, and free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.  Cast iron may be used as a food-contact surface only if the surface is heated, such as in grills, griddle tops and skillets.  Threads shall be designed to facilitate cleaning; ordinary "V" type threads are prohibited as food-contact surfaces, except that in equipment such as ice makers or hot oil cooking equipment and hot oil filtering systems, such threads shall be minimized.

b)         Equipment containing bearings and gears requiring unsafe lubricants shall be designed and constructed so that the lubricant cannot leak, drip, or be forced into food or onto food-contact surfaces.  Only safe lubricants shall be used on equipment designed to receive lubrication of bearings and gears on or within food-contact surfaces.

c)         Sinks and drain boards shall be self-draining.

d)         Tubing conveying beverages or beverage ingredients to dispensing heads may be in contact with stored ice provided, that such tubing is fabricated from safe materials, is grommeted at entry and exit point to preclude moisture (condensation) from entering the ice machine or the ice storage bin, and is kept clean.  Drainage or drainage tubes from dispensing units shall not pass through the ice machine or the ice storage bin.