colorado retail food establishment rules and ... - Boulder County
colorado retail food establishment rules and ... - Boulder County
colorado retail food establishment rules and ... - Boulder County
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E. Kick Plates, Removable. Kick plates shall be designed so that the areas behind them are<br />
accessible for inspection <strong>and</strong> cleaning by being:<br />
1. Removable by one of the methods specified in section 4-201(E)(1-3) of these<br />
<strong>rules</strong> <strong>and</strong> regulations or capable of being rotated open; <strong>and</strong><br />
2. Removable or capable of being rotated open without unlocking equipment doors.<br />
4-4 EQUIPMENT AND UTENSIL CLEANING AND SANITIZATION - TESTING<br />
DEVICES<br />
4-401 Temperature Measuring Devices<br />
Temperature measuring devices shall be provided <strong>and</strong> used. Surfaces of <strong>food</strong> temperature<br />
measuring devices that come in contact with <strong>food</strong> shall be cleaned <strong>and</strong> sanitized before use or<br />
storage.<br />
*A. Temperature measuring devices shall be available, used, capable of reading both hot <strong>and</strong><br />
cold temperatures, <strong>and</strong> shall have a numerical scale that includes the range of (0°-<br />
220°F), printed record, or digital readout in increments no greater than 2°F (1°C).<br />
Temperature measuring devices shall be used to determine required <strong>food</strong> temperature(s)<br />
<strong>and</strong> shall be accurate to ±2°F (1°C).<br />
*B. A temperature measuring device with a suitable small diameter probe that is capable of<br />
measuring the temperature of thin masses shall be provided <strong>and</strong> readily accessible to<br />
accurately measure the temperature in thin <strong>food</strong>s such as meat patties <strong>and</strong> fish fillets, if<br />
this type of <strong>food</strong> is prepared.<br />
C. Ambient air <strong>and</strong> warewashing temperature measuring devices shall have a numerical<br />
scale, printed record, or digital readout in increments no greater than 2°F or 1°C <strong>and</strong> shall<br />
be accurate to +3°F (2°C).<br />
D. Each mechanically refrigerated <strong>and</strong> each hot <strong>food</strong> storage unit storing potentially<br />
hazardous <strong>food</strong> (time/temperature control for safety <strong>food</strong>) shall be provided with a<br />
numerically scaled indicating temperature measuring device. Temperature measuring<br />
devices used to measure the air temperature of cold holding units shall be conspicuously<br />
located in the upper one-third of the unit. Temperature measuring devices used to<br />
measure the air temperature of hot <strong>food</strong> storage units shall be conspicuously located in<br />
the lower one-third of the unit.<br />
E. Temperature measuring devices shall be checked <strong>and</strong> calibrated as necessary to ensure<br />
their accuracy.<br />
F. Where it is impractical to install temperature measuring devices on equipment, such as<br />
heat lamps, calrod units, or insulated <strong>food</strong> transport carriers, a temperature measuring<br />
device, as required in part A of this section, shall be available <strong>and</strong> used to check internal<br />
<strong>food</strong> temperature.<br />
4-402 Testing Devices<br />
A. An appropriate test kit or other device designed to accurately measure the concentration<br />
in parts per million (mg/L) of the sanitizing solution shall be available <strong>and</strong> used.<br />
B. Where chemicals are used to wash fruits <strong>and</strong> vegetables in the <strong>establishment</strong>, the<br />
chemicals shall be prepared <strong>and</strong> used in accordance with the manufacture’s labeled<br />
instructions.<br />
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