DuPage County Food Service Sanitation Code: General - design and fabrication
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SUBPART D: EQUIPMENT AND UTENSILS
SECTION 750.650 GENERAL - DESIGN AND FABRICATION
- Food-contact surfaces shall be easily cleanable, smooth, and free
of breaks, open seams, cracks, chips, pits, and similar
imperfections, and free of difficult-to-clean internal corners and
crevices. Cast iron may be used as a food-contact surface only if
the surface is heated, such as in grills, griddle tops and
skillets. Threads shall be designed to facilitate cleaning;
ordinary "V" type threads are prohibited as food-contact surfaces,
except that in equipment such as ice makers or hot oil cooking
equipment and hot oil filtering systems, such threads shall be
minimized.
- Equipment containing bearings and gears requiring unsafe
lubricants shall be designed and constructed so that the lubricant
cannot leak, drip, or be forced into food or onto food-contact
surfaces. Only safe lubricants shall be used on equipment
designed to receive lubrication of bearings and gears on or within
food-contact surfaces.
- Sinks and drain boards shall be self-draining.
- Tubing conveying beverages or beverage ingredients to dispensing
heads may be in contact with stored ice provided, that such tubing
is fabricated from safe materials, is grommeted at entry and exit
point to preclude moisture (condensation) from entering the ice
machine or the ice storage bin, and is kept clean. Drainage or
drainage tubes from dispensing units shall not pass through the
ice machine or the ice storage bin.