Food and Sanitary Food Service
(1)Food service facilities, if supplied, shall be located in clean surroundings and shall be maintained in a clean and sanitary condition.
(2)Food service facilities, if supplied, shall be so constructed and arranged that food, drink, utensils, and equipment will not be exposed to rodents, insects, dust, dirt, or other contamination. If flies are present, screening shall be required.
(3)The water supply for food service facilities shall be adequate in amount to serve the requirements of the facility and shall be safe for human consumption. Storage tanks or containers, when used, shall be of smooth, easily cleanable material, and shall be cleaned and sanitized each time they are refilled. Water shall not be dipped from a receptacle for drinking or culinary purposes.
(4)Toilet or privy facilities which comply with these rules shall be available within the immediate area for use by the food service facility personnel.
(5)Hand washing facilities shall be made available for the food service facility personnel. In lieu of a handwashing sink, there shall be provided a pan with soap and water for washing of hands, and a pan of water containing a bactericidal solution of 50 mg/1 of available chlorine or its equivalent for rinsing of hands. Sanitary paper towels shall be provided. The use of a common-type towel is prohibited. Utensil washing vats shall not be used for handwashing.
(6)Intentionally left blank —Ed.
(a)All multi-use utensils and all display cases or windows, counters, shelves, tables, refrigeration equipment, sinks, and other equipment used in connection with the operation of a food service facility shall be constructed as to be easily cleaned and shall be kept in good repair;
(b)Utensils containing or plated with cadmium or lead shall not be used, provided, however, that solder containing lead may be used for jointing;
(c)Food containers with seams which are not sealed flush with the surface shall not be re-used. Single service containers and utensils shall not be re-used.
(7)Intentionally left blank —Ed.
(a)Single service paper plates, cups, and plastic or wood knives, forks, and spoons are recommended but not required. If multiple use dishes, utensils, or equipment are used, they must be subjected to one of the following methods of bactericidal treatment after cleaning and washing:
(A)Immersion for at least two minutes in clean, hot water at a temperature of at least 170°F If hot water is used, a dependable thermometer shall be available at all times and shall be used. The pouring of scalding water over washed utensils is not acceptable as a satisfactory bactericidal treatment;
(B)Immersion for at least two minutes in a lukewarm chlorine bath. This bath shall be made up at a strength of at least 100 mg/1 of available chlorine. The bath shall not be used after its strength has been reduced to 50 mg/1;
(C)Immersion for at least two minutes in an approved quaternary ammonium bath containing at least 25 mg/1 as determined by a suitable field test.
(b)In machine dishwashing, the hot water rinse shall be at least 170°F and shall be for a minimum of ten seconds;
(c)In hand dishwashing, a three compartment sink shall be required. The first compartment shall be used for washing with a soap or detergent solution. The second compartment shall be used for clear water rinse, and the third compartment shall be used for the bactericidal solution and sanitizing bath.
(8)If ice cream or frozen desserts are dipped and served at the food service facility, all scoops and dippers shall be kept in running water dipper wells.
(9)Intentionally left blank —Ed.
(a)All refuse and solid waste shall be stored or collected in tightly covered, water impervious containers until removed from the food service facility. Such containers when emptied shall be washed to prevent them from attracting flies and rodents;
(b)All dishwater and liquid wastes not containing human excreta shall be disposed of in accordance with OAR 333-039-0025 (Sewerage Facilities)(4)(a) to (f) of these rules.
(10)Intentionally left blank —Ed.
(a)All readily perishable food shall be kept at or below 45°F except when being prepared or actually served. Readily perishable foods shall be stored in shallow containers under refrigeration until cooled below 45°F. When such foods have been cooled below 45°F, they may be stored in deep containers. Food shall not be served which has been stored, handled, or otherwise cared for in a manner not in compliance with these rules;
(b)A dependable indicating thermometer shall be provided in each refrigerator;
(c)All ice shall be stored and handled in such a way as to prevent contamination. Ice scoops or tongs shall be used to place ice in glasses or cups. Ice shall be obtained only at sources which are licensed under ORS Chapter 624 (Food Service Facilities) or 627.
(11)All food products, raw, cooked, canned, or otherwise, shall be wholesome and free of spoilage during storage, preparation, and serving. All milk and milk products shall come from a source which is licensed and approved by the Oregon State Department of Agriculture. Home canned or home processed foods shall not be stored, prepared, or served by the food service facility.
(12)Pre-cooked foods or meats must be kept at or below 45°F at all times and subjected to continuously applied heat which will sustain the internal temperature of the food item to not less than 140°F until such time as it is served.
(13)Bottled soda or fruit drinks may be cooled in tanks with water and ice provided the tanks contain not less than 50 mg/1 available chlorine. The tops of the containers shall not be submerged. Milk and milk products shall be kept at or below 45°F in dry refrigeration.
(14)Canned soda or fruit drinks may be cooled in tanks of ice and water provided that the water contains not less than 50 mg/1 available chlorine.
(15)All persons within the food service facility shall wear clean outer garments and shall keep their hands clean at all times while engaged in preparing or serving food and drink, or washing and storing utensils and equipment.
(16)All persons while within a food service facility shall refrain from any personal action or conduct which would directly or indirectly harm the quality or wholesomeness of the food.
(17)No live animals or fowl shall be permitted within the confines of any food service facility.
Rule 333-039-0035 — Food and Sanitary Food Service,