§ 20-207. Interior of vending machines.

(a)

The non-food-contact surfaces of the interior of vending machines shall be designed and constructed to permit easy cleaning and to facilitate maintenance operations and shall be kept clean and in good repair. Inaccessible surfaces and areas shall be minimized.

(b)

All food-contact surfaces of vending machines shall be smooth, in good repair, and free of breaks, corrosion, open seams, cracks and chipped places. The design of such surfaces shall preclude routine contact between food and V-type threaded surfaces, except that in equipment where such contact is unavoidable, such as ice makers, such threads shall be minimized. All joints and welds in food-contact surfaces shall be smooth, and all internal angles and corners of such surfaces shall be rounded to facilitate cleaning.

(c)

If solder or other sealer is used on food-contact surfaces, it shall be composed of safe materials and be corrosion-resistant.

(d)

All food-contact surfaces of vending machines, including containers, pipes, valves and fittings, shall be constructed and repaired with safe materials, including finishing materials, shall be corrosion-resistant, nonabsorbent, easily cleanable and durable under conditions of normal use, and shall be cleaned, rinsed and sanitized as often as necessary to keep such surfaces clean. The health officer may establish frequencies for such cleanings based upon the type of product being dispensed to ensure that the surfaces are kept clean, and the operator shall comply with any such requirements.

(e)

All food-contact surfaces, unless designed for in-place cleaning, shall be accessible for manual cleaning, rinsing, sanitizing and inspection:

(1)

Without being disassembled; or

(2)

By disassembly without the use of tools; or

(3)

By easy disassembling with the use of only simple tools such as a screwdriver or an open-end wrench.

(f)

All food-contact parts or surfaces not designed for in-place cleaning shall be cleaned, rinsed and sanitized in clean portable containers or in utensil-washing sinks at the location or at the commissary. Cleaning shall consist of washing in warm water containing a suitable detergent and brushing or wiping, as appropriate. Rinsing shall consist of immersion or wiping with clean clear rinse water. Sanitizing shall be accomplished by:

(1)

Immersion or rinsing in water of at least 180° Fahrenheit (82.2° Celsius) for 30 seconds; or

(2)

Immersion for one minute in a chemical sanitizing solution containing at least 50 parts per million (p.p.m.) of available chlorine, or 12.5 p.p.m. of available iodine, or 200 p.p.m. of quaternary ammonium sanitizer.

(g)

In machines designed so that food-contact surfaces are not readily removable, all such surfaces intended for in-place cleaning shall be designed and fabricated so that:

(1)

Cleaning and sanitizing solutions can be circulated throughout a fixed system using an effective cleaning and sanitizing regimen; and

(2)

Cleaning and sanitizing solutions will contact all food-contact surfaces; and

(3)

The system is self draining or capable of being completely evacuated; and

(4)

The procedures utilized result in thorough cleaning of the equipment.

(h)

The openings into all nonpressurized containers used for the storage of vendible food, including water, shall be provided with covers which prevent contamination from reaching the interior of the containers. Such covers shall be designed to provide a flange which overlaps the opening, and shall be sloped to provide drainage from the cover wherever the collection of condensation, moisture or splash is possible. Concave covers or cover areas are prohibited. Any port opening through the cover shall be flanged upward at least three-sixteenths inch and shall be provided with an overlapping cover flanged downward. Condensation-, drip- or dust-deflecting aprons shall be provided on all piping, thermometers, equipment, rotary shafts, and other functional parts extending into the food container, unless a watertight joint is provided. Such aprons shall be considered as satisfactory covers for those openings which are in continuous use. Gaskets, if used, shall be of safe materials, relatively stable, and relatively nonabsorbent, and shall have a smooth surface. All gasket-retaining grooves shall be easily cleanable.

(i)

The delivery tube or chute and orifice of all bulk food vending machines shall be protected from normal manual contact, dust, insects, rodents, and other contamination. The design shall divert condensation or moisture from the normal filling position of the container receiving the food. The vending stage of such machines shall be provided with a tight-fitting, self-closing door or cover which is kept closed except when food is being removed. The cup filling area or platform of vending machines shall not require a door or cover if there is no opening into the cabinet interior at the point other than for dispensing tube(s) or trapped waste tubing. The dispensing compartment of prepackaged candy and similar product vending machines shall be equipped with a self-closing lid at vending locations where insect or rodent entry into the machine may occur.

(j)

The food storage compartment and other compartments in refrigerated vending machines which are subject to condensation or cooling water retention shall be self draining or equipped with a drain outlet which permits complete draining. In vending machines that store cartoned beverages, diversion devices and retention pans or drains for leakage shall be provided. All such drains and retention pans shall be easily cleanable.

(k)

Can and bottle openers which come into contact with the food or the food-contact surfaces of the containers shall be constructed of corrosion-resistant, nonabsorbent and safe materials and shall be kept clean. Cutting or piercing parts of multiuse openers which come into contact with the food or food-contact surface of containers shall be reasonably protected from manual contact, dust, insects, rodents, and other contamination, and such parts shall be readily removable for cleaning.

(Code 1968, § 19-607; Ord. No. 83-744, § 1, 5-17-83; Ord. No. 07-1051, §§ 3, 6(Exh. B), 9-12-07)