1. Vending machines, ovens and other equipment used in connection with a food vending operation are to be located in a room, area or space which is maintained in a clean condition, and which is protected from overhead leakage or condensation from water, waste or sewer piping. The immediate area in which the equipment is located is to have adequate ventilation to remove odors and fumes. Each vending machine is to be located so that the space around and under the machine is easily cleaned and maintained, and so that insect and rodent harborage is not created.
2. The floor area where vending machines are located is to be cleanable and capable of withstanding repeated cleaning operations. This space and the immediate surroundings of each vending machine are to be maintained in a clean condition.
3. Handwashing facilities, including hot and cold or tempered running water, soap and individual towels, are to be convenient to the machine location and available for use by employees servicing or loading food vending machines.
4. Food is to be protected from contamination during storage, transportation, display, while being held for service, dispensing by a vending machine or in connection with vending operations. The temperature of potentially hazardous food is to be 45 degrees Fahrenheit (7.2 degrees Celsius) or below, or 140 degrees Fahrenheit (60 degrees Celsius) or above, at all times, except during necessary times of preparation, the actual time required to load or otherwise service the machine and for a maximum machine ambient temperature recovery period of 30 minutes following completion of loading or servicing operations.
5. Vending machines dispensing potentially hazardous food are to have heating or refrigeration units with thermostatic controls that are able to maintain the food at 140 degrees Fahrenheit (60 degrees Celsius) or above, or 45 degrees Fahrenheit (7.2 degrees Celsius) or below when fully loaded. These vending machines are also to have automatic controls which prevent the machine from vending potentially hazardous food until serviced by the operator in the event the temperature in the food storage compartment is not within allowed
operating limits for any reason except for the permitted 30-minute period following servicing or loading.
6. Potentially hazardous foods are to be labeled showing the name and address of the establishment where prepared and packaged.
