Texas Register, Volume 3, Number 5, Pages 183-226, January 17, 1978 Page: 203
183-226 p. ; 28 cm.View a full description of this periodical.
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ADOPTED RULE 2
..,, 203(b) Equipment and utensil storage.
(1) Handling. Cleaned and sanitized equipment and
utensils shall be handled 'in a way that protects them from
contamination. Spoons, knives, and forks shall be touched
only by their handles. Cups, glasses, bowls, plates, and simi-
lar items shall be handled without contact with inside sur-
faces or surfaces that contact the user's mouth.
(2) Storage.
(A) Cleaned and sanitized utensils and equipment
shall be stored at least six inches above the floor in a clean,
dry location in a way that protects them from contamination
by splash, dust, and other means. The food-contact surfaces
of fixed equipment shall also be protected from contamina-
tion. Equipment and utensils shall not be placed under ex-
posed sewer lines or water lines, except for automatic fire
protection sprinkler heads that may be required by law.
(B) Utensils shall be air dried before being stored
or shall be stored in a self-draining position.
(C) Glasses and cups shall be stored inverted.
Other stored utensils shall be covered or inverted, wherever
practical. Facilities for the storage of knives, forks, and
spoons shall be designed and used to present the handle to the
employee or consumer. Unless tableware is prewrapped,
holders for knives, forks, and spoons at self-service locations,
shall protect these articles from contamination and present
the handle of the utensil to the consumer.
(D) If presetting is practiced, all unprotected,
unused, preset tableware shall be collected for washing and
sanitizing after the meal period and after any place at a table
or counter is occupied.
(3) Single-service articles.
(A) Single-service articles shall be stored at least
six inches above the floor in closed cartons or containers
which protect them from contamination and shall not be
placed under exposed sewer lines or water lines, except for
automatic fire protection sprinkler heads that may be re-
quired by law.
(B) Single-service articles shall be handled and
dispensed in a manner that prevents contamination of sur-
faces which may come in contact with food or with the mouth
of the user.
(C) Single-service knives, forks, and spoons
packaged in bulk shall be inserted into holders or be wrapped
by an employee who has washed his hands immediately prior
to sorting or wrapping the utensils. Unless single-service
knives, forks, and spoons are prewrapped or prepackaged,
holders shall be provided to protect these items from con-
tamination and present the handle of the utensil to the con-
sumer.
(4) Prohibited storage area. The storage of food
equipment, utensils, or single-service articles in toilet rooms
or vestibules is prohibited.
.007. Sanitary Facilities and Controls.
(a) Water supply.
(1) General. Enough potable water for the needs of
the food service establishment shall be provided from a
source constructed and operated according to law.
(2) Transportation. All potable water not provided
directly by pipe to the food service establishment from the
source shall be transported in a bulk water transport system
and shall be delivered to a closed-water system. Both of these
systems shall be constructed and operated according to law.(3) Bottled water. Bottled and packaged potable
water shall be obtained from a source that complies with all
laws and shall be handled and stored in a way that protects it
from contamination. Bottled and packaged potable water
shall be dispensed from the original container.
(4) Water under pressure. Water under pressure at
the required temperatures shall be provided to all fixtures
and equipment that use water.
(5) Steam. Steam used in contact with food or food-
contact surfaces shall be free from any harmful materials or
additives.
(b) Sewage. All sewage, including liquid waste, shall be
disposed of by a public sewerage system or by a sewage dis-
posal system constructed and operated according to law.
Non-water-carried sewage disposal facilities are prohibited,
except as permitted by Rule .010 (pertaining to temporary
food service establishments), or as permitted by the regulato-
ry authority in remote areas or because of special situations.
(c) Plumbing.
(1) General. Plumbing shall be sized, installed, and
maintained according to law. There shall be no cross-connec-
tion between the potable water supply and any nonpotable or
questionable water supply nor any source of pollution
through which the potable water supply might become con-
taminated.
(2) Nonpotable water system. A nonpotable water
system is permitted only for purposes such as air-condition-
ing and fire protection and only if the system is installed ac-
cording to law and the nonpotable water does not contact,
directly or indirectly, food, potable water, equipment that
contacts food, or utensils. The piping of any nonpotable
water system shall be durably identified so that it is readily
distinguishable from piping that carries potable water.
(3) Backflow. The potable water system shall be in-
stalled to preclude the possibility of backflow. Devices shall
be installed to protect against backflow and backsiphonage
at all fixtures and equipment where an air gap at least twice
the diameter of the water supply inlet is not provided be-
tween the water supply inlet and the fixture's flood-level rim.
A hose shall not be attached to a faucet unless a backflow
prevention device is installed.
(4) Grease traps. If used, grease traps shall be lo-
cated to be easily accessible for cleaning.
(5) Garbage grinders. If used, garbage grinders shall
be installed and maintained according to law.
(6) Drains. Except for properly trapped open sinks,
there shall be no direct connection between the sewerage
system and any drains originating from equipment in which
food, portable equipment, or utensils are placed. When a dis-
hwashing machine is located within five feet of a trapped
floor drain, the dishwasher waste outlet may be connected
directly on the inlet side of a properly vented floor drain trap
if permitted by law.
(d) Toilet facilities.
(1) Toilet installation. Toilet facilities shall be in-
stalled according to law, shall be the number required by law,
shall be conveniently located, and shall be accessible to
employees at all times.
(2) Toilet design. Toilets and urinals shall be
designed to be easily cleanable.
(3) Toilet rooms. Toilet rooms shall be completely
enclosed and shall have tight-fitting, self-closing, solid doors,
which shall be closed except during cleaning or maintenance.Volume 3, Number 5. .anuary 17. 1978
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Texas. Secretary of State. Texas Register, Volume 3, Number 5, Pages 183-226, January 17, 1978, periodical, January 17, 1978; Austin, Texas. (https://texashistory.unt.edu/ark:/67531/metapth252892/m1/21/: accessed April 27, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting UNT Libraries Government Documents Department.