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18 AAC 31.412. Design and construction: warewashing machines

(a) If a warewashing machine uses fresh hot water at line-pressure as a final sanitizing rinse, the operator of a food establishment shall ensure that the warewashing machine is equipped with a pressure gauge or similar device that measures and displays the water pressure in the supply line immediately before entering the warewashing machine. If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, the pressure gauge or similar device must be mounted in a one-fourth inch iron pipe size valve.

(b) The operator of a food establishment shall ensure that each warewashing machine is equipped with self-draining drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation for necessary holding before cleaning and after sanitizing.

(c) If a warewashing machine is installed after December 28, 2006, the operator of a food establishment shall ensure that

(1) an easily accessible and readable data plate is affixed to the machine by the manufacturer; the data plate must indicate the machine's design and operating instructions, including the

(A) temperatures required for washing, rinsing, and sanitizing as specified in 18 AAC 31.422 - 18 AAC 31.424;

(B) pressure required for the fresh hot water sanitizing rinse, unless the machine is designed to use only a pumped or recirculated sanitizing rinse; and

(C) conveyor speed for conveyor machines or cycle time for stationary rack machines; and

(2) the machine is equipped with a visual means to verify that detergents and sanitizers are delivered, or with a visual or audible alarm to signal if the detergents and sanitizers are not delivered, to the respective washing and sanitizing cycles.

History: Eff. 12/28/2006, Register 180

Authority: AS 17.20.005

AS 17.20.020

AS 17.20.072

AS 17.20.180

AS 17.20.290

AS 44.46.020

18 AAC 31.413. Design and construction: molluscan shellfish tanks

The operator of a food establishment that has a molluscan shellfish life support system display tank shall ensure that

(1) the safety and quality of the molluscan shellfish as they were received is not compromised by use of the tank;

(2) each system is equipped with

(A) tanks that

(i) have smooth, cleanable surfaces;

(ii) are durable and accessible for washing, rinsing, and sanitizing, as described in 18 AAC 31.422 - 18 AAC 31.424;

(iii) have plumbing and spray nozzles that are cleanable and made from safe materials; and

(iv) hold at least 100 gallons of water per 75 pounds of molluscan shellfish;

(B) plumbing that

(i) will not be a source of contamination;

(ii) does not have pipes or hoses that can fill with stagnant water; and

(iii) has a device backflow to prevent backflow and back-siphonage to protect the potable water supply; and

(C) a recirculation system that includes

(i) filtration to remove particulate matter and ammonia;

(ii) a disinfection system to remove coliform bacteria from the water; if an ultraviolet (UV) light system is used, the ultraviolet lights must be cleaned at least every six weeks and the bulbs must be replaced at least once every 365 days; and

(iii) a refrigeration unit to maintain water at 40 - 60・/CS> F;

(3) water used with seafood other than molluscan shellfish does not flow into the molluscan tank;

(4) different lots of molluscan shellfish in the tank are not commingled; in this paragraph, "commingled" means combining molluscan shellfish harvested on different days or from different growing areas as identified on the tag or label;

(5) vertical dividers or mesh bags for separating lots are used;

(6) molluscan shellfish are washed free of mud or other debris;

(7) dead, broken, or weak molluscan shellfish are discarded

(A) before placing molluscan shellfish in the tank; and

(B) at least every 24 hours;

(8) the tank and recirculation system are washed, rinsed, and sanitized, as specified at 18 AAC 31.422 - 18 AAC 31.424, at least once every seven days;

(9) if a tank and recirculation system is used for a species other than molluscan shellfish, the tank and recirculation system are washed, rinsed, and sanitized, as specified at 18 AAC 31.422 - 18 AAC 31.424, before use for a molluscan shellfish;

(10) defoamers, if used, are of food-grade quality and do not cause the molluscan shellfish to become adulterated; and

(11) the manufacturer's guidelines for maintaining the water's salinity in the tanks are followed.

History: Eff. 12/28/2006, Register 180

Authority: AS 17.20.005

AS 17.20.020

AS 17.20.072

AS 17.20.180

AS 17.20.290

AS 44.46.020

18 AAC 31.414. Maintenance, proper adjustment, and calibration

The operator of a food establishment shall ensure that

(1) food-contact surfaces are maintained in a state of repair and condition that meets the requirements of this chapter;

(2) each temperature measuring device is maintained in good repair and is calibrated in accordance with manufacturer's specifications, as necessary to ensure accuracy

(A) for a product thermometer, to /+ 2・/CS> F;

(B) for a temperature measuring device on a warewashing machine, to /+ 2・/CS> F; and

(C) for an ambient air and water temperature measuring device, to /+ 3・/CS> F;

(3) the conveyor speed or automatic cycle times for each warewashing machine are maintained accurately timed in accordance with manufacturer's specifications;

(4) each warewashing machine and its auxiliary components is operated in accordance with the machine's data plate, if present, and other manufacturer's instructions; and

(5) water pressure measuring devices are maintained in good repair and are accurate.

History: Eff. 12/28/2006, Register 180

Authority: AS 17.20.005

AS 17.20.020

AS 17.20.072

AS 17.20.180

AS 17.20.290

AS 44.46.020

18 AAC 31.415. Equipment installation and location

(a) The operator of a food establishment shall ensure that

(1) equipment, including ice makers and ice storage equipment, is not located under exposed sewer lines, nonpotable waterlines, stairwells, or another potential source of contamination;

(2) equipment placed on tables or counters is installed for easy cleaning of the equipment and adjacent table or counter surfaces, walls, and equipment and, unless portable, is

(A) flush with and sealed to the table or counter; or

(B) mounted on legs at least four inches high;

(3) aisles and working spaces between equipment and walls are unobstructed and adequate for employees to perform their duties without contaminating food or food-contact surfaces;

(4) floor-mounted equipment, unless readily movable, is

(A) flush with and sealed to the floor;

(B) installed on a raised platform of concrete or other smooth masonry in a way that prevents liquids or debris from seeping or settling under, around, between, or behind the equipment or the raised platform in spaces that are not fully open for easy cleaning and inspection; or

(C) elevated on legs at least six inches high, except that vertically mounted floor mixers may be no less than four inches off the floor if no part of the floor under the mixer is more than six inches from cleaning access; and

(5) the space between floor-mounted equipment, adjoining equipment, and adjacent walls is closed; if exposed to seepage, floor-mounted equipment must be flush with and sealed to the adjoining equipment or adjacent walls; the requirements of this paragraph do not apply if at least six inches is provided for cleaning between and behind each unit of floor-mounted equipment.

(b) The operator of a bar or tavern who serves food as described in 18 AAC 31.020(f) (1)(F) shall ensure that the areas and equipment used to prepare and serve food and beverages and used for warewashing are adequate to support the types and volume of food and beverages and methods of preparation and service.

(c) A semi-automated espresso machine using liquid milk must be located on the same premises as, and operated in conjunction with, a permitted food establishment.

(d) In this section, "portable" means that the equipment

(1) is small and light enough to be moved easily by an average person; and

(2) has

(A) no utility connection;

(B) a utility connection that disconnects quickly; or

(C) a flexible utility connection line of sufficient length to permit the equipment to be moved for easy cleaning.

History: Eff. 5/18/97, Register 142; readopt 12/19/99, Register 152; am 12/31/2000, Register 156; am 6/28/2001, Register 158; am 12/28/2006, Register 180

Authority: AS 17.20.005

AS 17.20.020

AS 17.20.072

AS 17.20.180

AS 17.20.290

AS 44.46.020

Editor's note: Effective 12/19/99, Register 152, the Department of Environmental Conservation readopted 18 AAC 31.415, without change, to affirm the validity of that section following statutory amendments made in ch. 72, SLA 1998. Chapter 72, SLA 1998 relocated department authority to adopt regulations in 18 AAC 31 from AS 03.05 to AS 17.20.

18 AAC 31.416. Equipment installation and location: sinks

(a) The operator of a food establishment shall ensure that self-draining sinks are provided as follows:

(1) for a food establishment that is extensively remodeled or began operation after May 1983, at least one utility sink, or curbed cleaning unit with a floor drain; the utility sink or curbed cleaning unit

(A) must be conveniently located for cleaning mops, filling mop buckets, disposing of mop water and similar liquid waste, and similar activities; and

(B) may not be located in a preparation, processing, or warewashing area, or in any other location that could cause the sink or unit to be a source of contamination to food, food-contact surfaces, linens, or single-service or single-service items;

(2) except for a specific food service operation listed in 18 AAC 31.525(b) , or a market or food processing establishment as provided in (b) of this section, at least one handwash sink

(A) equipped as specified in 18 AAC 31.525;

(B) installed, as specified at 18 AAC 31.515, and located

(i) in the preparation area, except as provided in (ii) of this subparagraph;

(ii) in the warewashing area if the same employee who handles soiled utensils also handles cleaned utensils; the department will allow the installation of a single handwash sink if the operator demonstrates to the department's satisfaction that the single sink is convenient to the food preparation and the warewashing area and public health is protected; and

(iii) in or next to the exit of each toilet room described in 18 AAC 31.520; and

(C) that can be tempered to a temperature between 100 - 120・/CS> F by a mixing valve or combination faucet;

(3) except for a market or food processing establishment as provided in (b) of this section, at least one three-compartment warewashing sink unit; in addition,

(A) each warewashing sink compartment must be

(i) adequate for the complete immersion of most items; and

(ii) supplied with hot and cold potable running water under pressure;

(B) for manual warewashing that uses hot water for sanitizing, the sanitizing compartment of the three-compartment sink must be equipped with

(i) an integral heating device that will maintain the water at a temperature of 170・/CS> F or above; and

(ii) dish baskets that allow complete immersion of most items in the hot water; and

(C) self-draining drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation must be provided for necessary holding before cleaning and after sanitizing;

(4) for a bar or tavern, a fourth sink compartment for emptying drinks and handwashing in addition to compartments used for washing, rinsing, and sanitizing;

(5) a separate preparation sink

(A) if an establishment is extensively remodeled, has a significant change in its method of preparation or processing, or began operation after May 18, 1997; and

(B) if the menu or method of preparation or processing requires frequent soaking, rinsing, culling, or cleaning of raw ingredients or produce.

(b) The operator of a market or food processing establishment shall provide

(1) if the market or food processing establishment is constructed or extensively remodeled after May 18, 1997, at least one handwash sink equipped as specified at 18 AAC 31.525, and that can be tempered to a temperature between 100 - 120・/CS> F by a mixing valve or combination faucet; a handwash sink must be provided

(A) in the processing area; and

(B) in, or next to the exit of, each toilet room described in 18 AAC 31.520; and

(2) at least one three-compartment warewashing sink, equipped as specified at (a)(3) of this section, if

(A) equipment or utensils that must be disassembled for cleaning, as specified at 18 AAC 31.422, are used; and

(B) the market or food processing establishment is extensively remodeled or began operation after May 18, 1997.

History: Eff. 12/28/2006, Register 180

Authority: AS 17.20.005

AS 17.20.020

AS 17.20.072

AS 17.20.180

AS 17.20.290

AS 44.46.020

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