Section 410IAC7-24-297. Not potentially hazardous food-contact surfaces cleaning frequency

   (a) Except when dry cleaning methods are used as specified under section 299 of this rule, surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned as follows:

(1) At any time when contamination may have occurred.

(2) At least every twenty-four (24) hours for iced tea dispensers and consumer self-service utensils, such as tongs, scoops, or ladles.

(3) Before restocking consumer self-service equipment and utensils, such as condiment dispensers and display containers.

(4) In equipment, such as ice bins and beverage dispensing nozzles, and enclosed components of equipment, such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(A) at a frequency specified by the manufacturer; or

(B) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

  (b) For purposes of this section, a violation of subsection (a) is a noncritical item. (Indiana State Department of Health; 410 IAC 7-24-297; filed Oct 13, 2004, 12:30 p.m.: 28 IR 880; readopted filed Jul 15, 2010, 12:12 p.m.: 20100728-IR-410100261RFA; readopted filed Nov 10, 2016, 8:45 a.m.: 20161207-IR-410160371RFA)