Section 3-401.11 than the previous type.

with

TIME/TEMPERATURE CONTROL FOR SAFETY FOOD,

EQUIPMENT FOODCONTACT SURFACES and UTENSILS shall be cleaned

throughout the day at least every 4 hours. P

(D) Surfaces of UTENSILS and EQUIPMENT contacting

TIME/TEMPERATURE CONTROL FOR SAFETY FOOD may

be cleaned less frequently than every 4 hours if:

(1) In storage, containers of TIME/TEMPERATURE

CONTROL FOR SAFETY FOOD and their contents are

156

maintained at temperatures specified under Chapter 3 and

the containers are cleaned when they are empty;

(2) UTENSILS and EQUIPMENT are used to prepare

FOOD in a refrigerated room or area that is maintained at

one of the temperatures in the following chart and:

(a) The UTENSILS and EQUIPMENT are cleaned at

the frequency in the following chart that corresponds to

the temperature; and

Temperature Cleaning Frequency