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Snohomish Health District Food Program Food Advisory Committee <br />Prohibited Equipment List <br />The following list is a partiai roster of food service equipment and utensils which will not be <br />allowed for use on site. This list represents equipmer, with which the Food Program has had <br />problems during regular inspections for cleanability, maintaining temperatures, or general <br />safety concerns. <br />1. Domestic Crock Pots- Often do not heat foods fast enough or hot enough to <br />meet time- temperature guidelines. Not NSF approved. <br />2. lUood Cutting Boards- Are difficult to clean, especially those that are worn. <br />May be allowed in bakeries if in good repair. <br />3. Earthenware Pitchers and Uessels- Liquids high in acidity may cause <br />leaching of lead in the glaze. Most have been phased out. <br />4. Non -NSF Refrigerators- Domestic refrigerators not designed for high traffic <br />use or cleanability. Interiors are generally plastic that crack or break under <br />heavy use. Sanitarians often find these out of temperature. <br />5. Wood Knife Racks- Interiors not cleanable. Recommend using magnetic, <br />wall mounted racks. <br />6. Pitted Pots and Pans- Interior of these utensils are uncleanable if too badly <br />worn. Usually noted on inspection reports. <br />7. Wood Spoons, Spatulas and Forks- Like cutting boards are considered <br />uncleanable. Metal utensils work as well, are more cleanable and durable. <br />8. Non-food Grade Brushes- We have found paint brushes being used in <br />restaurant kitchens. Can lose bristles and are uncleanable. <br />9. Enamel Slicers- Paint cracks and chips. Must be replaced by NSF, stainless <br />steel units. <br />RWr <br />032690 <br />