1. (1) Cleaning and sanitizing facilities. Approved facilities for cleaning and sanitizing equipment shall be available for each vending machine location or at a central location. At a central location, product contact surfaces shall be protected from contamination during storage, transportation, and installation. Facilities for cleaning and sanitizing shall include either a permanently fixed three-compartment sink large enough to accommodate the immersion of the largest equipment and utensil or portable washing facilities such as a service wagon, metal or plastic pails, or another mobile device which can be moved from one location to another.

2. (2) Cleaned in place. In machines designed so that food-contact surfaces are not readily removable, all surfaces intended for in-place cleaning shall be designed and fabricated so that all of the following conditions are met:

   1. (a) Cleaning and sanitizing solutions can be circulated throughout a fixed system using an effective cleaning and sanitizing regimen.
   2. (b) Cleaning and sanitizing solutions will contact all food-contact surfaces.
   3. (c) The system is self-draining or capable of being completely evacuated.
   4. (d) The procedures used result in thorough cleaning and sanitizing of the equipment.

History

History: CR 17-074: cr. Register July 2020 No. 775, eff. 10-25-20.