Article 4. Maintenance And Operation of California Health And Safety Code >> Division 104. >> Part 7. >> Chapter 6. >> Article 4.

Equipment and utensils shall be kept clean, fully operative, and in good repair.

Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

(a) Except as specified in subdivision (d), cleaned equipment and utensils, laundered linens, and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
  (b) Clean equipment and utensils shall be stored as specified in subdivision (a) and shall be stored covered or inverted in a self-draining position that allows air drying.
  (c) Single-use articles shall be stored as specified under subdivision (a) and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  (d) Items that are kept in closed packages may be stored less than six inches above the floor on dollies, pallets, racks, and skids that are designed as to be easily movable.

(a) Except as specified in subdivision (b), cleaned and sanitized equipment, utensils, laundered linens, and single-use articles shall not be stored in any of the following locations:
  (1) In locker rooms.
  (2) In toilet rooms.
  (3) In refuse rooms.
  (4) In mechanical rooms.
  (5) Under sewer lines that are not shielded to intercept potential drips.
  (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed.
  (7) Under open stairwells.
  (8) Under other sources of contamination.
  (b) Laundered linens and single-use articles that are packaged or in a storage compartment may be stored in a locker room.

(a) A reservoir that is used to supply water to a device such as a produce fogger shall be maintained in accordance with manufacturer's specifications and cleaned in accordance with manufacturer's specifications or according to the procedures specified in subdivision (b), whichever is more stringent.
  (b) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week:
  (1) Draining and complete disassembly of the water and aerosol contact parts.
  (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution.
  (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation.
  (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with an approved sanitizer as specified in Section 114099.6.
  (c) No fogging devices installed after the effective date of this part shall use a reservoir for holding water for fogging, but shall employ water under pressure for fogging or misting of foods.

Electrical power shall be supplied at all times to operate the approved exhaust, lighting, electric water heaters and refrigeration units, and any other accessories and appliances that may be installed in a food facility.