Mar 30, 2026
Initial
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
NO BLEACH/OTHER EPA APPROVED DISINFECTANT OR WRITTEN PROCEDURES OBSERVED TO BE USED IN THE EVENT OF A VOMIT/FECAL INCIDENT
C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
FACILITY MUST PROVIDE BLEACH OR OTHER APPROVED EPA DISINFECTANT TO KILL THE NOROVIRUS THAT WOULD BE USED TO IN THE EVENT OF A VOMIT FECAL INCIDENT WITHIN THE FACILITY BEFORE PERMITTING
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
NO TESTING DEVICES TO MEASURE SANITIZER CONCENTRATION FOR MANUAL/MECHANICAL WAREWASHING OR SANITIZING BUCKETS FOR FOOD CONTACT/NON-FOOD CONTACT SURFACES
C/A: In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.
- In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.
(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
j) Cleaning Agents and Sanitizers.
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Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation.
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Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation.