NAC446.300. Cleaning tableware, kitchenware, utensils and other equipment.

     1. Tableware must be washed, rinsed and sanitized after each use.

     2. Kitchenware and surfaces which come in contact with food must be washed, rinsed and sanitized:

     (a) After each use;

     (b) Following any interruption of operations during which contamination may have occurred; and

     (c) If contamination is observed or suspected.

     3. Utensils and tethers for utensils used by customers in retail stores must be cleaned and sanitized at least daily or at more frequent intervals as required for the type of food or because of the accumulation of food particles.

     4. Product modules, lids and other equipment must be cleaned:

     (a) Before they are restocked;

     (b) If they are soiled; or

     (c) At periodic intervals, depending upon the type of food and the accumulation of food particles.

     [Bd. of Health, Food Establishments Reg. Art. 5 § 5.4 subsecs. 5.4.1 & 5.4.2, eff. 9-17-82]—(NAC A 10-14-88)