Methods—Cleaning, frequency and restrictions (2009 FDA Food Code 6-501.12).
(1) physical facilities must be cleaned as often as necessary to keep them clean.
(2) Except for cleaning that is necessary due to a spill or other accident, cleaning must be done during periods when the least amount of food is exposed such as after closing.
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-06505, filed 1/17/13, effective 5/1/13.]