Sanitizing Continued...

Containers in serving situations such as salad bars, delis and cafeteria lines that hold ready-to-eat, potentially hazardous foods that are intermittently combined with additional supplies of the same food must have the containers cleaned at least every 24 hours.
Equipment used for storage of packaged or unpackaged food, such as a reach-in refrigerator, must be cleaned at a frequency necessary to eliminate the accumulation of soil residues. The cleaning schedule will be based on the following:

• The type of food involved.

• The amount of food residue accumulation.

• The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing food-borne disease.

In-use utensils can be stored in a container of water maintained at 60 ̊C (140 ̊F)
or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to get rid of accumulated soil residues.

Utensils and equipment which come into contact with food that is not potentially
hazardous must be cleaned as follows:

• At any time when contamination may have occurred.

• At least every 24 hours for iced tea dispensers and self-service utensils such as tongs, scoops or ladles.

• Before restocking self-service equipment and utensils such as condiment dispensers and display containers.

Equipment such as ice bins and beverage dispensing machines must be cleaned at a frequency specified by the manufacturer. If there are no specifications, the items should be cleaned at a frequency necessary to avoid the accumulation of soil or mold.