44:02:07:54General

equipment and utensils -- Maintenance and operation. All equipment and utensils must be maintained in a state of good repair and sound condition that meets the following requirements: (1) Equipment components such as doors, seals, hinges, fasteners, and kick plates must be kept intact, tight, and adjusted in accordance with manufacturers' specifications; (2) Cutting or piercing parts must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened; (3) Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced; and (4) All kitchenware and food contact surfaces of equipment must be maintained free of breaks, cracks, chips, pits, and similar imperfections.

Source: 23 SDR 195, effective May 26, 1997.