OAR 291-061-0180
Cleaning and Sanitizing Utensils and Equipment
(1)
Cleaning frequency:(a)
Tableware shall be washed, rinsed, and sanitized after each use;(b)
Kitchenware (pots, pans, and equipment) and food contact surfaces or equipment shall be washed, rinsed, and sanitized after each use;(c)
All equipment, including display cases or windows, counters, shelves, tables, refrigerators, stoves, hoods and sinks shall be kept clean and free of encrusted grease deposits and dust, dirt, insects, food particles, and other contaminating materials;(d)
Any food contact surface of grills, griddles, and other similar cooking devices shall be cleaned after each use period, and shall be kept free of encrusted grease deposits and dust, dirt, insects, food particles, and other contaminating materials.(2)
Wiping Cloths. Moist cloths or sponges used for cleaning nonfood contact surfaces of equipment counters, dining table tops, and shelves shall be kept clean and used for no other purpose. These cloths and sponges shall be stored in a sanitizing solution as specified in “Manual Cleaning of Utensils and Equipment” (OAR 291-061-0190 (Manual Cleaning of Utensils and Equipment)) between uses.(3)
A food service or food preparation area in which multi-use utensils are never used and which serves only prewrapped items and/or uses only single service utensils, and/or uses only machines or equipment which may be cleaned in place shall not be required to provide a compartmentalized sink or a machine dishwasher.(4)
No substance, article, or chemical compound containing a highly toxic material or imparting a toxic or harmful nature to a utensil shall be used for polishing or cleaning of equipment or utensils.(5)
All soaps, detergents, sanitizers, and other additives used for dishes, utensils, and food contact surfaces must have been manufactured for use on food contact surfaces and labeled as such. Sanitizers must be registered with the U.S. Environmental Protection Agency and used strictly in accordance with the registered label.(6)
All cleaning materials and equipment shall be stored in an adequate storage area. Such storage shall not be permitted with or near food products.(7)
Soiled linens, coats, and aprons shall be kept in containers provided for this purpose.
Source:
Rule 291-061-0180 — Cleaning and Sanitizing Utensils and Equipment, https://secure.sos.state.or.us/oard/view.action?ruleNumber=291-061-0180.