colorado retail food establishment rules and ... - Boulder County

H. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and
clean serving utensils.
3-411 Re-Use of Tableware
A. Except as specified in B, re-use of soiled tableware is prohibited.
B. Beverage cups and glasses may be refilled where filling equipment is designed to prevent
cross-contamination provided that the actuating lever or mechanism and filling device of
beverage dispensing equipment is designed to prevent contact with the lip-contact surface
of glasses or cups that are being refilled.
3-412 Refilling Returnables
A. A take-home or personal food container shall not be refilled at a retail food establishment
with a potentially hazardous food (time/temperature control for safety food).
B. Returnables refilled with food that is not potentially hazardous shall be clean.
C. Personal take-out beverage containers, such as thermally insulated bottles, nonspill coffee
cups, and promotional beverage glasses, may be refilled by employees or the consumer if
refilling is a contamination-free process.
3-413 Food Storage
A. Containers of food shall be stored a minimum of six inches (6") [15 centimeters (cm)]
above the floor or stored on dollies, skids, racks, or open-ended pallets, provided such
equipment is easily movable, either by hand or with the use of pallet-moving equipment
that is on the premises and used. Such storage areas shall be kept clean.
B. Pressurized beverage containers, cased food in waterproof containers such as bottles or
cans, milk containers in plastic crates, and waterproof, easily moveable, covered
containers may be stored on a floor that is clean and not exposed to floor moisture.
C. Packaged food, once the container is opened in the retail food establishment prior to use
or retail sale, shall be kept covered. Food, whether raw or prepared, if removed from the
container in which it was originally packaged, shall be stored in a clean, covered
container, except during necessary periods of preparation or cooling. Foods uncovered
during preparation or cooling must be protected from contamination.
Primal cuts, quarters or sides of meat, or processed meats, such as country hams, slab
bacon, and smoked or cured sausages, may be hung uncovered or placed on clean,
sanitized metal racks in such a manner as to preclude contamination of any food products
in storage.
3-414 Food Storage, Prohibited Areas
Food may not be stored:
A. In locker areas unless the food is completely packaged;
B. In toilet rooms and their vestibules;
C. In dressing rooms;
D. In rooms designated for garbage, recycling or composting collection;
E. In mechanical rooms;
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