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Boulder County Public Health

3450 Broadway
Boulder, CO 80304
(303) 441-1100

You are here: Health Home > Environmental Health > Food Safety > Violation Explanation > Violation #12

Cleaning of Equipment and Utensils Violation

Public Health Reason #12

1. Cleaning of Equipment and Utensils: Food-contact surfaces.
   Non-critical

   Microorganisms can get into food by food handlers using dirty utensils, cutting boards, slicers, work counters and other surfaces that directly come into contact with food. Food contact surfaces must be kept clean so they are not a source of food contamination. To prevent bacteria from growing on food contact surfaces they must be cleaned and sanitized after each use or once every four hours when used in a constant production line bases. During manual ware washing of equipment and utensils, all soaps and abrasive detergents must be rinsed from food contact surfaces so sanitizing agents can be properly applied and be effective.  

2. Cleaning of Equipment and Utensils: Nonfood-contact surfaces.
   Non-critical

   The surfaces of cabinets, utensil drawers, shelves, the outsides surfaces of refrigerators, hot holding equipment and other nonfood contact surfaces must be cleaned to keep them free of accumulation of food spills, dirt and grease. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of bacteria. Workers may inadvertently transfer this contamination to food. Accumulation of food spills and food residue on nonfood contact surfaces may also be a source of food and harborage of insects, rodents, and other pest.

3. Cleaning of Equipment and Utensils: Dishwashing operations.
   Non-critical

   To ensure proper cleaning and sanitizing of equipment and utensils, ware washing facilities must be properly designed, constructed, maintained and operated. Ware washing facilities must facilitate the smooth flow of equipment and utensils through pre-scraping, washing, rinsing, sanitizing and air drying in a way that prevents cross contamination. Drain boards, sinks and ware washing machines must be of adequate size to handle the equipment and utensils that are used in the establishment.  

4. Cleaning of Equipment and Utensils: Wiping cloths. 
   Non-critical

   Counter tops, work tables, cutting boards, and other food contact surfaces are required to be wiped down constantly to keep them free of food spill. If spills are left to accumulate, disease-causing microorganisms can survive on contaminated surfaces. Foods, equipment and utensils that come into contact with these dirty surfaces will also become contaminated. To prevent this contamination, wiping cloths must be saturated with a sanitizing solution of adequate strength to kill microorganisms that may be on these surfaces.

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