36-977. Cleaning frequency
A. Manual dispensing utensils shall be cleaned and sanitized at least daily, or at more frequent intervals based on the type of food and the amount of food particle accumulation or soiling.
B. Product modules, lids and other equipment shall be cleaned before restocking, if soiled or at intervals on a schedule based on the type of food and the amount of food particle accumulation or soiling. Food contact surfaces shall be cleaned and sanitized immediately if contamination is observed or suspected.
C. Any bulk food remaining in a soiled product module shall be discarded before the product module is refilled.
Section: Previous 36-943 36-971 36-972 36-973 36-974 36-975 36-976 36-977 36-978 36-979 36-980 36-1101 36-1102 36-1103 36-1104 NextLast modified: October 13, 2016