Water, Plumbing, and Waste | MidpageWater, Plumbing, and Waste
960Multiuse, characteristics.970Cast iron, use limitation.980Lead, use limitation.990Copper, use limitation.1000Galvanized metal, use limitation.1010Sponges, use limitation.1040Wood, use limitation.1050Nonstick coatings, use limitation.1060Nonfood-contact surfaces.1070Single-service and single-use, characteristics.1080Equipment and utensils.1090Food temperature measuring devices.1100Food-contact surfaces; cleanability.1110CIP equipment.1120"V" threads; use limitation.1130Hot oil filtering equipment.1140Can openers.1150Nonfood-contact surfaces.1160Kick plates; removable.1170Ventilation hood systems; filters.1180Temperature measuring devices; food.1190Temperature measuring devices; ambient air and water.1200Pressure measuring devices, mechanical warewashing equipment.1210Ventilation hood systems, drip prevention.1220Equipment openings, closures and deflectors.1230Dispensing equipment, protection of equipment and food.1240Vending machine, vending stage closure.1250Bearings and gear boxes, leakproof.1260Beverage tubing, separation.1270Ice units, separation of drains.1280Condenser unit, separation.1290Can openers on vending machines.1300Molluscan shellfish tanks.1310Vending machines, automatic shutoff.1320Temperature measuring devices.1330Warewashing machine, data plate operating specifications.1340Warewashing machines, internal baffles.1350Warewashing machines, temperature measuring devices.1360Manual warewashing equipment, heaters and baskets.1370Warewashing machines, sanitizer level indicator automatic dispensing of detergents and sanitizers.1380Warewashing machines, flow pressure device.1390Warewashing sinks and drainboards, self-draining.1400Equipment compartments, drainage.1410Vending machines, liquid waste products.1420Case lot handling apparatuses, movability.1430Vending machine doors and openings.1435Food equipment, certification and classification.1450Cooling, heating, and holding capacities.1460Manual warewashing, sink compartment requirements.1470Drainboards.1480Ventilation hood systems, adequacy.1490Clothes washers and dryers.1500Utensils, consumer self-service.1510Food temperature measuring devices.1520Temperature measuring devices, manual and mechanical warewashing.1530Sanitizing solutions, testing devices.1535Cleaning agents and sanitizers, availability.1540Equipment, clothes washers and dryers, and storage cabinets, contamination prevention.1550Fixed equipment, spacing or sealing.1560Fixed equipment, elevation or sealing.1570Good repair and proper adjustment.1580Cutting surfaces.1590Microwave ovens.1600Warewashing equipment, cleaning frequency.1610Warewashing machines, manufacturers' operating instructions.1620Warewashing sinks, use limitation.1630Warewashing equipment, cleaning agents.1640Warewashing equipment, clean solutions.1650Manual warewashing equipment, wash solution temperature.1660Mechanical warewashing equipment, wash solution temperature.1670Manual warewashing equipment, hot water sanitization temperatures.1680Mechanical warewashing equipment, hot water sanitization temperatures.1690Mechanical warewashing equipment, sanitization pressure.1700Manual and mechanical warewashing equipment, chemical sanitization - 2011 temperature, pH, concentration, and hardness.1710Manual warewashing equipment, chemical sanitization using detergent-sanitizers.1720Warewashing equipment, determining chemical sanitizer concentration.1730Good repair and calibration.1740Single-service and single-use articles, required use.1750Single-service and single-use articles, use limitation.1760Shells, use limitation.1770Equipment, food-contact surfaces, non-food-contact surfaces, and utensils.1780Equipment food-contact surfaces and utensils.1790Cooking and baking equipment.1800Nonfood-contact surfaces.1810Dry cleaning.1820Precleaning.1830Loading of soiled items, warewashing machines.1840Wet cleaning.1850Washing, procedures for alternative manual warewashing equipment.1860Rinsing procedures.1885Food-contact surfaces and utensils.1890Before use after cleaning.1900Hot water and chemical.1910Clean linens.1920Laundering frequency for linens, cloth gloves, napkins, and wiping cloths.1930Storage of soiled linens.1940Mechanical washing.1950Use of laundry facilities.1960Equipment and utensils, air-drying required.1970Wiping cloths, air-drying locations.1980Food-contact surfaces.1990Equipment.2000Equipment, utensils, linens, and single-service and single-use articles.2010Prohibitions.2020Kitchenware and tableware.2030Soiled and clean tableware.2040Preset tableware.2045Rinsing equipment and utensils after cleaning and sanitizing.