the warmest part of a mechanically refrigerated unit and in the coolest part of a hot storage unit. 3.5.12 Capacity of Equipment for food should be sufficient in number and capacity to ST equipment maintain safe food storage processing and service. Equipment used for food storageholding should have a data plate ST that specifies the maximum capacity of the unit. 3.5.13 Transport The exposed surfaces and food contact space of food transport ST equipment equipment should be easy to clean disinfect and be kept in good repair. Dish/pot/glass washing machines 3.5.14 Exposed surfaces of dish, glass and pot washing equipment should be ST Characteristics of corrosion-resistant, smooth and easily cleanable. washing machine 3.5.15 Coating Coatings used on temperature measuring devices should be resistant ST to cracking. 3.5.16 Temperature Wash tanks and pumped rinse tanks designed to heat water should be ST thermostat equipped with a temperature thermostat for maintaining the proper water temperature in the tank. Freezers and refrigerators All types of refrigerators and freezers should have controls capable of 3.5.17 Types of ST freezers and maintaining safe temperatures. refrigerators 3.5.18 Cleaning Refrigeration components should be accessible for necessary cleaning ST and maintenance and maintenance. Hot holding equipment 3.5.19 Temperature Temperature measuring devices should be 1°C °F) the range of ST measuring devices Ice cube making machine 3.5.20 Protection of The lids and doors on ice cube making machines should be kept ST ice pans and bins closed when not in use. When top openings into ice pans and bins are subject to potential ST overhead contamination from drink dispensers or water stations, they should be protected during use and holding. Ice scoops should be stored in a hygienic manner so as not to ST
the warmest part of a mechanically refrigerated unit and in the coolest part of a hot storage unit. 3.5.12 Capacity of equipment Equipment for food should be sufficient in number and capacity to maintain safe food storage processing and service. ST Equipment used for food storageholding should have a data plate that specifies the maximum capacity of the unit. ST 3.5.13 Transport equipment The exposed surfaces and food contact space of food transport equipment should be easy to clean disinfect and be kept in good repair. ST Dish/pot/glass washing machines 3.5.14 Characteristics of washing machine Exposed surfaces of dish, glass and pot washing equipment should be corrosion-resistant, smooth and easily cleanable. ST 3.5.15 Coating Coatings used on temperature measuring devices should be resistant to cracking. ST 3.5.16 Temperature thermostat Wash tanks and pumped rinse tanks designed to heat water should be equipped with a temperature thermostat for maintaining the proper water temperature in the tank. ST Freezers and refrigerators 3.5.17 Types of freezers and refrigerators All types of refrigerators and freezers should have controls capable of maintaining safe temperatures. ST 3.5.18 Cleaning and maintenance Refrigeration components should be accessible for necessary cleaning and maintenance. ST Hot holding equipment 3.5.19 Temperature measuring devices Temperature measuring devices should be 1°C °F) the range of ST Ice cube making machine 3.5.20 Protection of ice pans and bins The lids and doors on ice cube making machines should be kept closed when not in use. ST When top openings into ice pans and bins are subject to potential overhead contamination from drink dispensers or water stations, they should be protected during use and holding. ST Ice scoops should be stored in a hygienic manner so as not to ST