§81.27 Cleaning of premises, equipment and utensils.

1. Non-food contact surface components. Floors, walls, ceilings, and other non-food contact

surfaces shall be kept free of accumulations of dust, dirt, food residue, grease, and other debris

and shall be cleaned as necessary to prevent such accumulations.

2. Food contact surfaces. Food contact surfaces, including food contact surfaces on equipment,

and utensils shall be clean to sight and touch and shall be kept free of dust, dirt, food residues,

grease deposits, and other contaminants. Equipment must be disassembled for the purpose of

cleaning unless specifically constructed to enable cleaning in place. Food contact surfaces must

be cleaned and sanitized:

(1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork or

poultry;

(2) Each time there is a change from working with raw to working with ready-to-eat foods; and

(3) At other times as necessary to prevent accumulation of dirt, mold encrusted food, grease or

other substances or whenever contamination may have occurred.

1. Cloths. Cloths used for the cleaning and sanitizing of food contact and non-food contact

surfaces shall be stored clean and dry, or in a sanitizing solution, between uses.

(1) Moist cloths used for wiping food spills from kitchenware and food contact surfaces shall be

used only for this purpose and shall be stored in a sanitizing solution between uses.

(2) Moist cloths used for wiping non-food contact surfaces shall be used only for this purpose

and shall be stored in a sanitizing solution between uses.