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A.
Multiuse food-contact surfaces must be:
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(2)
free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;P2
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(3)
free of sharp internal angles, corners, and crevices;P2
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(4)
finished to have smooth welds and joints;P2 and
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(5)
except as specified in item B, accessible for cleaning and inspection by one of the following methods:
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(a)
without being disassembled;P2
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(b)
by disassembling without the use of tools;P2 or
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(c)
by easy disassembling with the use of hand-held tools commonly available to maintenance and cleaning personnel, such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.P2
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B.
Item A, subitem (5), does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes.