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(a) The operator of a food establishment shall ensure that
(1) clean equipment and utensils are
(A) adequately protected from contamination; and
(B) stored at least six inches above the floor in a clean, dry location;
(2) food-contact surfaces of fixed equipment are protected from contamination;
(3) equipment and utensils, including single-service items, are not stored in toilet rooms or under exposed sewer lines; and
(4) ice-dispensing tools are stored
(A) on a clean surface, protected from contamination; or
(B) in the ice with the handle extended out of the ice.
(b) The operator of a food establishment shall ensure that
(A) touch clean spoons, knives, and forks only by the handles; and
(B) handle cups, glasses, bowls, plates, and similar items without touching inside surfaces or surfaces that ordinarily touch the user's mouth;
(2) glasses, cups, and other stored utensils are stored inverted or covered;
(3) unless knives, forks, and spoons, either multi-use or single service, are prewrapped at self-service locations,
(A) the container adequately protects the eating surface from contamination; and
(B) the knives, forks, and spoons are presented handle-first to the consumer; and
(4) single-service articles are stored at least six inches above the floor in closed containers that protect them from contamination.
History: Eff. 5/18/97, Register 142; readopt 12/19/99, Register 152
Authority: AS 17.20.005
Editor's note: Effective 12/19/99, Register 152, the Department of Environmental Conservation readopted 18 AAC 31.425, without change, to affirm the validity of that section following statutory amendments made in ch. 72, SLA 1998. Chapter 72, SLA 1998 relocated department authority to adopt regulations in 18 AAC 31 from AS 03.05 to AS 17.20.
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Last modified 7/05/2006