(b) Equipment openings — Closures and deflectors.

1. (1) A cover or lid for equipment shall overlap the opening and be sloped to drain.
2. (2) 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 five millimeters (5 mm) (two-tenths of an inch (0.2”)).
3. (3) Except as specified under subdivision (b)(4) 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.

4. (4) If a watertight joint is not provided:

   1. (A) 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. (B) The opening shall be flanged as specified under subdivision (b)(2) of this section.

(c) Dispensing equipment — Protection of equipment and food. In equipment that dispenses or vends liquid food or ice in unpackaged form:

1. (1) 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;
2. (2) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed;

3. (3) 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. (A) 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. (B) Available for self-service during hours when it is not under the full-time supervision of a food employee;
4. (4) 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; and

5. (5) Dispensing equipment in which time/temperature control for safety food in a homogenous liquid form is maintained outside of the temperature control requirements as specified under 20 CAR § 192-501(f)(1) shall:

   1. (A) Be specifically designed and equipped to maintain the commercial sterility of aseptically packaged food in a homogenous liquid form for a specified duration from the time of opening the packaging within the equipment; ^P and
   2. (B) Conform to the requirements for this equipment as specified in NSF/American National Standards Institute (ANSI) Standard 18-2006, Manual Food and Beverage Dispensing Equipment. ^P

(d) Vending machine — Vending stage closure. The dispensing compartment of a vending machine, including a machine that is designed to vend prepackaged snack food that is not time/temperature control for safety food such as chips, party mixes, and pretzels shall be equipped with a self-closing door or cover if the machine is:

1. (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. (2) Available for self-service during hours when it is not under the full-time supervision of a food employee.

(j) Molluscan shellfish tanks.

1. (1) Except as specified under subdivision (j)(2) of this section, molluscan shellfish life-support system display tanks may not be used to store or display shellfish that are offered for human consumption and shall be conspicuously marked so that it is obvious to the consumer that the shellfish are for display only. ^P

2. (2) Molluscan shellfish life-support system display tanks that are used to store or display shellfish that are offered for human consumption shall be operated and maintained in accordance with a variance granted by the regulatory authority as specified in 20 CAR § 197-103(a) and an HACCP plan that: ^Pf

   1. (A) Is submitted by the permit holder and approved as specified under 20 CAR § 197-103(b); ^Pf and
   2. (B) Ensures that:

(i) Water used with fish other than molluscan shellfish does not flow into the molluscan tank; ^Pf

1. (ii) The safety and quality of the shellfish as they were received are not compromised by the use of the tank; ^Pf and

   1. (iii) The identity of the source of the shellstock is retained as specified under 20 CAR § 192-203(b). ^Pf

(k) Vending machines — Automatic shutoff.

1. (1) A machine vending time/temperature control for safety food shall have an automatic control that prevents the machine from vending food:

   1. (A) If there is a power failure, mechanical failure, or other condition that results in an internal machine temperature that cannot maintain food temperatures as specified under 20 CAR pt. 192, Food; ^P and
   2. (B) If a condition specified under subdivision (k)(1)(A) of this section occurs, until the machine is serviced and restocked with food that has been maintained at temperatures specified under 20 CAR pt. 192, Food. ^P

2. (2) When the automatic shutoff within a machine vending time/temperature control for safety food is activated:

   1. (A) In a refrigerated vending machine, the ambient temperature may not exceed five degrees Celsius (5°C) (forty-one degrees Fahrenheit (41°F)) for more than thirty (30) minutes immediately after the machine is filled, serviced, or restocked; ^P or

   2. (B) In a hot holding vending machine, the ambient temperature may not be less than fifty-seven degrees Celsius (57°C) (one hundred thirty-five degrees Fahrenheit (135°F)) for more than one hundred twenty (120) minutes immediately after the machine is filled, serviced, or restocked. ^P

      1. (l) Temperature measuring devices.
3. (1) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
4. (2) Except as specified in subdivision (k)(3) of this section, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
5. (3) Subdivision (k)(2) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars.
6. (4) Temperature measuring devices shall be designed to be easily readable.

7. (5) Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than one degree Celsius (1°C) or two degrees Fahrenheit (2°F) in the intended range of use. ^Pf

   1. (m) Warewashing machine — Data plate operating specifications. A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the:
8. (1) Temperatures required for washing, rinsing, and sanitizing;
9. (2) Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and
10. (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.

(o) Warewashing machines — Temperature measuring devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:

1. (1) In each wash and rinse tank; ^Pf and
2. (2) As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. ^Pf

(p) Manual warewashing equipment — Heaters and baskets. If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be:

1. (1) Designed with an integral heating device that is capable of maintaining water at a temperature not less than seventy-seven degrees Celsius (77°C) (one hundred seventy-one degrees Fahrenheit (171°F)); ^Pf and
2. (2) Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water. ^Pf

(q) Warewashing machines — Automatic dispensing of detergents and sanitizers. A warewashing machine that is installed after adoption of this subchapter by the regulatory authority shall be designed and equipped to:

1. (1) Automatically dispense detergents and sanitizers; ^Pf and
2. (2) Incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. ^Pf

(r) Warewashing machines — Flow pressure device.

1. (1) Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine; and
2. (2) If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, the device shall be mounted in a one-fourth-inch Iron Pipe Size valve.
3. (3) Subdivisions (q)(1) and (2) of this section do not apply to a machine that uses only a pumped or recirculated sanitizing rinse.

(u) Vending machines — Liquid waste products.

1. (1) Vending machines designed to store beverages that are packaged in containers made from paper products shall be equipped with diversion devices and retention pans or drains for container leakage.

2. (2) Vending machines that dispense liquid food in bulk shall be:

   1. (A) Provided with an internally mounted waste receptacle for the collection of drip, spillage, overflow, or other internal wastes; and
   2. (B) Equipped with an automatic shutoff device that will place the machine out of operation before the waste receptacle overflows.

3. (3) Shutoff devices specified under subdivision (u)(2)(B) of this section shall prevent water or liquid food from continuously running if there is a failure of a flow control device in the water or liquid food system or waste accumulation that could lead to overflow of the waste receptacle.

   1. (v) Case lot handling apparatuses — Moveability. Apparatuses, such as dollies, pallets, racks, and skids used to store and transport large quantities of packaged foods received from a supplier in a cased or overwrapped lot shall be designed to be moved by hand or by conveniently available equipment such as hand trucks and forklifts.

(w) Vending machine doors and openings.

1. (1) Vending machine doors and access opening covers to food and container storage spaces shall be tight-fitting so that the space along the entire interface between the doors or covers and the cabinet of the machine, if the doors or covers are in a closed position, is no greater than one and one-half millimeters (1.5 mm) or one-sixteenth inch (1/16”) by:

   1. (A)

      1. (i) Being covered with louvers, screens, or materials that provide an equivalent opening of not greater than one and one-half millimeters (1.5 mm) or one-sixteenth inch (1/16”).
      2. (ii) Screening of twelve (12) or more mesh to two and one-half centimeters (2.5 cm) (twelve (12) mesh to one inch (1”)) meets this requirement;
   2. (B) Being effectively gasketed;
   3. (C) Having interface surfaces that are at least thirteen millimeters (13 mm) (one-half inch (1/2”)) wide; or
   4. (D) Jambs or surfaces used to form an L-shaped entry path to the interface.
2. (2) Vending machine service connection openings through an exterior wall of a machine shall be closed by sealants, clamps, or grommets so that the openings are no larger than one-sixteenth inch (1/16”).