4-101.11

Characteristics

464-66

4-101.12

Cast Iron, Use Limitation

464-66

4-101.13

Lead in Ceramic, China, and Crystal Utensils, Use Limitation

464-66

4-101.14

Copper, Use Limitation

464-67

4-101.15

Galvanized Metal, Use Limitation

464-67

4-101.16

Sponges, Use Limitation

464-67

4-101.17

Lead in Pewter Alloys, Use Limitation

464-67

4-101.18

Lead in Solder and Flux, Use Limitation

464-68

4-101.19

Wood, Use Limitation

464-68

4-101.110

Nonstick Coatings, Use Limitation

464-68

4-101.111

Nonfood-Contact Surfaces

464-68

4-102.11

Single-Service and Single-Use Characteristics

464-68

4-201.11

Equipment and Utensils, Durability and Strength

464-69

4-201.12

Food Temperature Measuring Devices

464-69

4-202.11

Food-Contact Surfaces, Cleanability

464-69

4-202.12

CIP Equipment

464-70

4-202.13

"V" Threads, Use Limitation

464-70

4-202.14

Hot Oil Filtering Equipment

464-70

4-202.15

Can Openers

464-70

4-202.16

Non-Food Contact Surfaces

464-70

4-202.17

Kick Plates, Removable

464-70

4-202.18

Ventilation Hood System, Filters

464-70

4-203.11

Temperature Measuring Devices, Food, Accuracy

464-71

4-203.12

Temperature Measuring Devices, Ambient Air and Water

464-71

4-203.13

Pressure Measuring Devices, Mechanical Warewashing Equipment

464-71

4-204.11

Ventilation Hood Systems, Drip Prevention

464-71

4-204.12

Equipment Openings, Closures and Deflectors

464-72

4-204.13

Dispensing Equipment, Protection of Equipment and Food

464-72

4-204.14

Vending Machine, Vending Stage Closure

464-73

4-204.15

Bearings and Gear Boxes, Leakproof

464-73

4-204.16

Beverage Tubing, Separation

464-73

4-204.17

Ice Units, Separation of Drains

464-73

4-204.18

Condenser Unit, Separation

464-73

4-204.19

Can Openers on Vending Machines

464-73

4-204.110

Molluscan Shellfish Tanks

464-74

4-204.111

Vending Machines, Automatic Shutoff

464-74

4-204.112

Temperature Measuring Devices

464-75

4-204.113

Warewashing Machine, Data Plate Operating Specifications

464-75

4-204.114

Warewashing Machines, Internal Baffles

464-76

4-204.115

Warewashing Machines, Temperature Measuring Devices

464-76

4-204.116

Manual Warewashing Equipment, Heaters and Baskets

464-76

4-204.117

Warewashing Machines, Sanitizer Level Indicator

464-76

4-204.118

Warewashing Machine, Flow Pressure Device

464-76

4-204.119

Warewashing Sinks and Drainboards, Self-Draining

464-77

4-204.120

Equipment Compartments, Drainage

464-77

4-204.121

Vending Machines, Liquid Waste Products

464-77

4-204.122

Case Lot Handling Equipment, Moveability

464-77

4-204.123

Vending Machine Doors and Openings

464-77

4-205.11

Food Equipment, Certification and Classification, Equipment Standards

464-78

4-301.11

Cooling, Heating, and Holding Capacities

464-78

4-301.12

Manual Warewashing, Sink Compartment Requirements

464-79

4-301.13

Drainboards

464-80

4-301.13m

Food Preparation Sinks

464-80

4-301.14

Ventilation Hood Systems, Adequacy

464-80

4-301.15

Clothes Washers and Dryers

464-80

4-302.11

Utensils, Consumer Self-Service

464-81

4-302.12

Food Temperature Measuring Devices

464-81

4-302.13

Temperature Measuring Devices, Manual Warewashing

464-81

4-302.14

Sanitizing Solutions, Testing Devices

464-81

4-401.11

Equipment, Clothes Washers and Dryers, and Storage Cabinets, Contamination Prevention, Location

464-82

4-402.11

Fixed Equipment, Spacing or Sealing, Installation

464-83

4-402.12

Fixed Equipment, Elevation or Sealing

464-83

4-501.11

Equipment in Good Repair, Proper Adjustment, and Operation

464-84

4-501.12

Cutting Surfaces

464-84

4-501.13

Microwave Ovens

464-84

4-501.14

Warewashing Equipment, Cleaning Frequency

464-84

4-501.15

Warewashing Machines, Manufacturer’s Operating Instructions

464-84

4-501.16

Warewashing Sinks, Use Limitation

464-85

4-501.17

Warewashing Equipment, Cleaning Agents

464-85

4-501.18

Warewashing Equipment, Clean Solutions

464-85

4-501.19

Manual Warewashing Equipment, Wash Solution Temperature

464-85

4-501.110

Mechanical Warewashing Equipment, Wash Solution Temperature

464-85

4-501.111

Manual Warewashing Equipment, Hot Water Sanitization Temperature

464-85

4-501.112

Mechanical Warewashing Equipment, Hot Water Sanitization Temperature

464-86

4-501.113

Mechanical Warewashing Equipment, Sanitization Pressure

464-86

4-501.114

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, and Hardness

464-87

4-501.115

Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers

464-88

4-501.116

Warewashing Equipment, Determining Chemical Sanitizer Concentration

464-88

4-502.11

Good Repair and Calibration (Utensils and Temperature and Pressure Measuring Devices)

464-88

4-502.12

Single-Service and Single-Use Articles, Required Use

464-88

4-502.13

Single-Service and Single-Use Articles, Use Limitation

464-88

4-502.14

Shells, Use Limitation

464-88

4-601.11

Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

464-89

4-602.11

Equipment Food-Contact Surfaces and Utensils, Cleaning Frequency

464-90

4-602.12

Cooking and Baking Equipment

464-92

4-602.13

Non-Food Contact Surfaces

464-93

4-603.11

Dry Cleaning Methods

464-93

4-603.12

Precleaning

464-93

4-603.13

Loading of Soiled Items, Warewashing Machines

464-93

4-603.14

Wet Cleaning

464-93

4-603.15

Washing, Procedures for alternative Manual Warewashing Equipment

464-94

4-603.16

Rinsing Procedures

464-94

4-603.17

Returnables, Cleaning and Refilling

464-95

4-701.10

Food Contact Surfaces and Utensils

464-95

4-702.11

Before and after Cleaning

464-95

4-703.11

Hot Water and Chemical Sanitization Methods

464-96

4-801.11

Clean Linens

464-97

4-802.11

Frequency of Laundering

464-97

4-803.11

Storage of soiled Linens

464-97

4-803.12

Mechanical Washing

464-97

4-803.13

Use of Laundry Facilities

464-98

4-901.11

Equipment and Utensils, Air Drying Required

464-98

4-901.12

Wiping Cloths, Air-Drying Locations

464-98

4-902.11

Food Contact Surfaces (Lubricating)

464-98

4-902.12

Equipment Reassembling

464-98

4-903.11

Equipment, Utensils, Linens, and Single-Service and Single-Use Articles

464-99

4-903.12

Prohibition

464-99

4-904.11

Handling of Kitchenware and Tableware

464-100

4-904.12

Soiled and Clean Tableware

464-100

4-904.13

Preset Tableware

464-100