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

4-5 LAUNDRY FACILITIES
4-501 Laundry Facilities
A. If provided, laundry facilities shall be restricted to the washing and drying of linens and
work clothes used in the operation. If such items are laundered on the premises, an
electric or gas clothes dryer shall be provided and used, except that it is not necessary to
provide a clothes dryer provided that:
1. On-premise laundering is limited to wiping cloths intended to be used moist, and
2. The laundered wiping cloths are stored in an approved sanitizing solution; or
3. The laundered wiping cloths are air-dried in a laundry room or other approved
locations.
B. Laundry facilities shall not be located in food preparation areas. If located in food
storage areas, it shall be operated in a manner that prevents the contamination of food,
equipment, utensils, linens, single-service and single-use articles and wiping cloths.
C. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry
bags. Soiled linens shall be stored and transported to prevent contamination of food,
clean equipment, clean utensils, single-service and single-use articles.
4-6 EQUIPMENT AND UTENSIL HANDLING AND STORAGE
4-601 Equipment and Utensil Storage
A. Cleaned and sanitized equipment and utensils shall be handled in a way that protects
them from contamination. Spoons, knives, and forks shall be touched only by their
handles. Cups, glasses, bowls, plates, and similar items shall be handled without contact
with inside surfaces or surfaces that contact the user's mouth.
B. Cleaned and sanitized utensils and equipment shall be stored at least 6 inches (15.24 cm)
above the floor in a clean, dry location in a way that protects them from contamination by
splash, dust, and other means. The food-contact surfaces of fixed equipment shall also be
protected from contamination. Equipment and utensils shall not be placed under sewer
lines or water lines that are not protected to intercept potential drips, including leaking
automatic fire protection sprinkler heads, or under lines on which water has condensed.
C. Utensils shall be air-dried, in accordance with section 4-406, before being stored or shall
be stored in a self-draining position.
D. Glasses and cups shall be stored inverted. Other stored tableware shall be covered or
inverted, wherever practical. Facilities for the storage of knives, forks and spoons shall
be designed and used to present the handle to the employee or consumer. Unless prewrapped,
holders for knives, forks and spoons at self-service locations shall protect these
articles from contamination and present the handle of the utensil to the consumer.
4-602 Single-Service and Single-Use Articles
A. Single-service articles shall be stored at least 6 inches (15.24 cm) above the floor in
closed cartons or containers which protect them from contamination. They shall not be
placed under exposed sewer lines or water lines, except for automatic fire protection
sprinkler heads that may be required by law.
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