Equipment

Temperature Measuring Devices, Food

(A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to "1oC in the intended range of use.
(B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to "2oF in the intended range of use.

Temperature Measuring Devices, Ambient Air and Water

(A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to "1.5oC in the intended range of use.
(B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to "3oF in the intended range of use.

Pressure Measuring Devices, Mechanical Warewashing Equipment.

Pressure measuring devices that display the pressures in the water supply line for the fresh hot water SANITIZING rinse shall have increments of 7 kilopascals (1 pounds per square inch) or smaller and shall be accurate to " 14 kilopascals (" 2 pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) range.

Ventilation Hood Systems, Drip Prevention

Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

Equipment Openings, Closures and Deflectors.

(A) A cover or lid for EQUIPMENT shall overlap the opening and be sloped to drain.
(B) An opening located within the top of a unit of EQUIPMENT that is designed for use with a cover or lid shall be flanged upward at least 5 millimeters (two-tenths of an inch).
(C) Except as specified under &
(D) of this section, fixed piping, TEMPERATURE MEASURING DEVICES, rotary shafts, and other parts extending into EQUIPMENT shall be provided with a watertight joint at the point where the item enters the EQUIPMENT. (D) If a watertight joint is not provided:
.....(1) The piping, TEMPERATURE MEASURING DEVICES,
.....rotary shafts, and other parts extending through the
.....openings shall be equipped with an apron designed to
.....deflect condensation, drips, and dust from openings into
.....the FOOD; and
.....(2) The opening shall be flanged as specified under & (B) of
.....this section.

Dispensing Equipment, Protection of Equipment and Food

In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form:

(A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD;
(B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed;
(C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is:
.....(1) Located in an outside area that does not otherwise afford
.....the protection of an enclosure against the rain,
.....windblown debris, insects, rodents, and other contaminants
.....that are present in the environment, or
.....(2) Available for self-service during hours when it is not under
.....the full-time supervision of a FOOD EMPLOYEE; and
(D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.

Utensils and Food-Contact Surfaces

Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be:

(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;N
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;N
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface;N and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.N

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