Section 750.800  Cleaning Frequency

a)         Tableware shall be washed, rinsed, and sanitized after each use.

b)         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.

c)         Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous or production-line basis, utensils and the food-contact surfaces of equipment shall be washed, rinsed and sanitized at intervals throughout the day on a schedule subject to the approval of the regulatory authority.  This schedule shall be based on food temperature, type of food, and amount of food particle accumulation.

d)         The food-contact surfaces of 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 and other accumulated soil.

e)         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, and other debris.