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Oklahoma Administrative Code

Subchapter 7

Equipment, Utensils and Linens

Oklahoma State Department of Health

310:257-7-1Characteristics 310:257-7-2Cast iron, use limitation 310:257-7-3Lead in ceramic, china, and crystal utensils, use limitation 310:257-7-4Copper, use limitation 310:257-7-5Galvanized metal, use limitation 310:257-7-6Sponges, use limitation 310:257-7-7Lead in pewter alloys, use limitation 310:257-7-8Lead in solder and flux, use limitation 310:257-7-9Wood, use limitation 310:257-7-10Nonstick coatings, use limitation 310:257-7-11Nonfood-contact surfaces 310:257-7-12Characteristics 310:257-7-13Equipment and utensils 310:257-7-14Food temperature measuring devices 310:257-7-15Food-contact surfaces 310:257-7-16CIP equipment 310:257-7-17"V" threads, use limitation 310:257-7-18Hot oil filtering equipment 310:257-7-19Can openers 310:257-7-20Nonfood-contact surfaces 310:257-7-21Kick plates, removable 310:257-7-22Ventilation hood systems, filters 310:257-7-23Temperature measuring devices, food 310:257-7-24Temperature measuring devices, ambient air and water 310:257-7-25Pressure measuring devices, mechanical warewashing equipment 310:257-7-26Ventilation hood systems, drip prevention 310:257-7-27Equipment openings, closures and deflectors 310:257-7-28Dispensing equipment, protection of equipment and food 310:257-7-29Vending machine, vending stage closure.310:257-7-30Bearings and gear boxes, leakproof 310:257-7-31Beverage tubing, separation 310:257-7-32Ice units, separation of drains 310:257-7-33Condenser unit, separation 310:257-7-34Can openers on vending machines 310:257-7-35Molluscan shellfish tanks 310:257-7-36Vending machines, automatic shutoff 310:257-7-37Temperature measuring devices 310:257-7-38Warewashing machine, data plate operating specifications 310:257-7-39Warewashing machines, internal baffles 310:257-7-40Warewashing machines, temperature measuring devices 310:257-7-41Manual warewashing equipment, heaters and baskets 310:257-7-42Warewashing machines, automatic dispensing of detergents and sanitizers 310:257-7-43Warewashing machines, flow pressure device 310:257-7-44Warewashing sinks and drainboards, self-draining 310:257-7-45Equipment compartments, drainage 310:257-7-46Vending machines, liquid waste products 310:257-7-47Case lot handling equipment, moveability 310:257-7-48Vending machine doors and openings 310:257-7-49Food equipment, certification and classification 310:257-7-50Cooling, heating, and holding capacities 310:257-7-51Manual warewashing, sink compartment requirements 310:257-7-52Drainboards 310:257-7-53Ventilation hood systems, adequacy 310:257-7-54Clothes washers and dryers 310:257-7-55Utensils, consumer self-service 310:257-7-56Food temperature measuring devices 310:257-7-57Temperature measuring devices, manual and mechanical warewashing 310:257-7-58Sanitizing solutions, testing devices 310:257-7-58.1Cleaning agents and sanitizers, availability 310:257-7-59Equipment, clothes washers and dryers, and storage cabinets, contamination prevention 310:257-7-60Fixed equipment, spacing or sealing 310:257-7-61Fixed equipment, elevation or sealing 310:257-7-62Good repair and proper adjustment 310:257-7-63Cutting surfaces 310:257-7-65Warewashing equipment, cleaning frequency 310:257-7-66Warewashing machines, manufacturers' operating instructions 310:257-7-67Warewashing sinks, use limitation 310:257-7-68Warewashing equipment, cleaning agents 310:257-7-69Warewashing equipment, clean solutions 310:257-7-70Manual warewashing equipment, wash solution temperature 310:257-7-71Mechanical warewashing equipment, wash solution temperature 310:257-7-72Manual warewashing equipment, hot water sanitization temperatures 310:257-7-73Mechanical warewashing equipment, hot water sanitization temperatures 310:257-7-74Mechanical warewashing equipment, sanitization pressure 310:257-7-75Manual and mechanical warewashing equipment, chemical sanitization - temperature, pH, concentration, and hardness 310:257-7-76Manual warewashing equipment, chemical sanitization using detergent-sanitizers 310:257-7-77Warewashing equipment, determining chemical sanitizer concentration 310:257-7-78Good repair and calibration 310:257-7-79Single-service and single-use articles, required use 310:257-7-80Single-service and single-use articles, use limitation 310:257-7-81Shells, use limitation 310:257-7-82Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils 310:257-7-83Equipment food-contact surfaces and utensils 310:257-7-84Cooking and baking equipment 310:257-7-85Nonfood-contact surfaces 310:257-7-86Dry cleaning 310:257-7-87Precleaning 310:257-7-88Loading of soiled items, warewashing machines 310:257-7-89Wet cleaning 310:257-7-90Washing, procedures for alternative manual warewashing equipment 310:257-7-91Rinsing procedures 310:257-7-93Food-contact surfaces and utensils 310:257-7-94Before use after cleaning 310:257-7-95Hot water and chemical 310:257-7-96Clean linens 310:257-7-97Specifications 310:257-7-98Storage of soiled linens 310:257-7-99Mechanical washing 310:257-7-100Use of laundry facilities 310:257-7-101Equipment and utensils, Air-drying required 310:257-7-102Wiping cloths, air-drying locations 310:257-7-103Food-contact surfaces 310:257-7-104Equipment 310:257-7-105Equipment, utensils, linens, and single-service and single-use articles 310:257-7-106Prohibitions 310:257-7-107Kitchenware and tableware 310:257-7-108Soiled and clean tableware 310:257-7-109Preset tableware 310:257-7-110Rinsing equipment and utensils after cleaning and sanitizing