Objective—Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils (2009 FDA Food Code 4-601.11).
(1) equipment, food-contact surfaces, and utensils must be clean to sight and touch.
(2) The food-contact surfaces of cooking equipment and pans must be kept free of encrusted grease deposits and other soil accumulations.
(3) Nonfood-contact surfaces of equipment must be kept free of an accumulation of dust, dirt, food residue, and other debris.
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-04600, filed 1/17/13, effective 5/1/13.]