2007 California Health and Safety Code Article 4. Maintenance And Operation

CA Codes (hsc:114175-114182)

114175.  Equipment and utensils shall be kept clean, fully
operative, and in good repair.



114177.  Surfaces such as cutting blocks and boards that are subject
to scratching and scoring shall be resurfaced if they can no longer
be effectively cleaned and sanitized, or discarded if they are not
capable of being resurfaced.


114178.  (a) Except as specified in subdivision (d), cleaned
equipment and utensils, laundered linens, and single-use articles
shall be stored in a clean, dry location where they are not exposed
to splash, dust, or other contamination, and at least six inches
above the floor.
   (b) Clean equipment and utensils shall be stored as specified in
subdivision (a) and shall be stored covered or inverted in a
self-draining position that allows air drying.
   (c) Single-use articles shall be stored as specified under
subdivision (a) and shall be kept in the original protective package
or stored by using other means that afford protection from
contamination until used.
   (d) Items that are kept in closed packages may be stored less than
six inches above the floor on dollies, pallets, racks, and skids
that are designed as to be easily movable.



114179.  (a) Except as specified in subdivision (b), cleaned and
sanitized equipment, utensils, laundered linens, and single-use
articles shall not be stored in any of the following locations:
   (1) In locker rooms.
   (2) In toilet rooms.
   (3) In refuse rooms.
   (4) In mechanical rooms.
   (5) Under sewer lines that are not shielded to intercept potential
drips.
   (6) Under leaking water lines including leaking automatic fire
sprinkler heads or under lines on which water has condensed.
   (7) Under open stairwells.
   (8) Under other sources of contamination.
   (b) Laundered linens and single-use articles that are packaged or
in a storage compartment may be stored in a locker room.



114180.  (a) A reservoir that is used to supply water to a device
such as a produce fogger shall be maintained in accordance with
manufacturer's specifications and cleaned in accordance with
manufacturer's specifications or according to the procedures
specified in subdivision (b), whichever is more stringent.
   (b) Cleaning procedures shall include at least the following steps
and shall be conducted at least once a week:
   (1) Draining and complete disassembly of the water and aerosol
contact parts.
   (2) Brush-cleaning the reservoir, aerosol tubing, and discharge
nozzles with a suitable detergent solution.
   (3) Flushing the complete system with water to remove the
detergent solution and particulate accumulation.
   (4) Rinsing by immersing, spraying, or swabbing the reservoir,
aerosol tubing, and discharge nozzles with an approved sanitizer as
specified in Section 114099.6.
   (c) No fogging devices installed after the effective date of this
part shall use a reservoir for holding water for fogging, but shall
employ water under pressure for fogging or misting of foods.



114182.  Electrical power shall be supplied at all times to operate
the approved exhaust, lighting, electric water heaters and
refrigeration units, and any other accessories and appliances that
may be installed in a food facility.