4.6 CLEANING OF EQUIPMENT AND UTENSILS

4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and

Utensils.

(A) EQUIPMENT FOOD-CONTACT SURFACES and

UTENSILS shall be clean to sight and touch. Pf

(B) The FOOD-CONTACT SURFACES of cooking

EQUIPMENT and pans shall be kept free of encrusted

grease deposits and other soil accumulations.

shall be kept free of an accumulation of dust, dirt, FOOD

residue, and other debris.

4-602.11 Equipment Food-Contact Surfaces and Utensils.

(A) EQUIPMENT FOOD-CONTACT SURFACES and

UTENSILS shall be cleaned:

(1) Except as specified in Paragraph (B) of this

section, before each use with a different type of raw

animal FOOD such as beef,

FISH, lamb, pork, or POULTRY; P

(2) Each time there is a change from working with raw

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FOODS

to working with READY-TO-EAT FOODS; P

(3) Between uses with raw fruits and vegetables and with

TIME/TEMPERATURE CONTROL FOR SAFETY

FOOD; P

(4) Before using or storing a FOOD TEMPERATURE

MEASURING DEVICE; P

and

(5) At any time during the operation when

contamination may have occurred.P

(B) Subparagraph (A)(1) of this section does not apply if the