A. 
Eating or drinking utensils shall be thoroughly cleaned, rinsed and sanitized after each usage.
B. 
Kitchenware and food contact surfaces of equipment used in the preparation or serving of food or drink and multiuse food storage utensils, exclusive of cooking surfaces of equipment, shall be thoroughly cleaned after each use. Cooking surfaces of equipment shall be cleaned at least once a day.
C. 
Utensils and food contact surfaces of equipment used in the preparation or storage of potentially hazardous food shall be thoroughly cleaned, rinsed and sanitized prior to use, except that food contact surfaces of equipment or utensils which will be heated in the baking or cooking process of food preparation to above 140º F. are not required to be sanitized prior to usage. Surfaces of equipment which do not come into contact with food shall be cleaned at such intervals as to keep them in a clean and sanitary condition. After cleaning and until use, food contact surfaces of equipment and utensils shall be so stored and handled as to be protected from contamination.
A. 
If manual dishwashing is employed, equipment and utensils shall be thoroughly washed in a warm detergent solution which is kept reasonably clean, and then shall be rinsed free of such solution. Eating and drinking utensils and, if required, the food contact surfaces of other equipment and utensils, shall be sanitized by one of the following methods:
(1) 
Immersion for at least 1/2 minute in clean hot water at a temperature of a least 170º F. Thermometers accurate to -3º F. shall be provided convenient to the sink to permit frequent checks of the water temperature.
(2) 
Immersion for a period of at least one minute in a sanitizing solution containing one of the following:
(a) 
At least 50 parts per million of available chlorine at a temperature not less than 75º F.
(b) 
At least 12.5 ppm of available iodine in a solution having a pH not higher than 5.0 and a temperature of not less than 75º F.
(c) 
Any other chemical sanitizing agent which has been demonstrated to the satisfaction of the Department of Agriculture to be effective and nontoxic under use conditions and for which a suitable field test is available. The sanitizing agents, in use solutions, shall provide the equivalent bactericidal effect of a solution containing at least 50 ppm of available chlorine at a temperature not less than 75º F.
(3) 
Equipment too large or impractical to treat by the methods in Subsection A(1) or (2) may be treated with one of the following:
(a) 
With live stream from a hose, in the case of equipment in which stream can be confined.
(b) 
By rinsing with boiling water.
(c) 
By spraying or swabbing with a chemical sanitizing solution of at least twice the minimum strength required for the particular sanitizing solution when used for immersion sanitization.
B. 
Public eating or drinking places shall conduct manual washing and sanitization of utensils only in three-compartment sinks, with the following exceptions and conditions:
(1) 
Licensing jurisdictions in which greater than 50% of the establishments are employing manual means of washing and sanitization of utensils and equipment do not have three-compartment sinks shall submit for approval to the Public Health Officer a plan for the orderly transition to effect compliance with the provisions of this subsection.
(2) 
In establishments where the only utensils to be washed are limited to spatulas, tongs and similar devices, and when the only equipment to be cleaned is stationary and does not require disassembly for proper cleaning, a one-compartment sink may be approved by the licensor for such purpose.
(3) 
At least a two-compartment sink shall be provided and used for washing kitchenware and equipment which does not require sanitization.
C. 
Sinks used for manual washing and sanitizing operations shall be of adequate length, width and depth to permit the complete immersion of the equipment and utensils, and each compartment of the sinks shall be supplied with hot and cold running water.
D. 
If there is a need for a slop sink or device to discard liquid waste, the sink or device shall be provided in addition to the three-compartment sink. Cleaning wastes may not be emptied into sinks used for the preparation of food or the cleaning and sanitizing of utensils.
E. 
If hot water is used as the sanitizing agent in manual operations, dish baskets shall be designed to permit complete immersion of the utensils and equipment components being sanitized therein. The sink compartment used for the sanitization process shall be equipped with heating facilities which are capable of maintaining the temperature of the water at not less than 170º F.
A. 
Dishwashing machines, including prewashing units, shall be designed, constructed, installed, maintained and operated so as to comply with the following criteria, if applicable:
(1) 
When chemicals are relied upon for sanitization, they shall be of a class or type approved by the Department of Agriculture and shall be applied in a concentration and a period of time to provide effective bactericidal treatment of the equipment and utensils.
(2) 
An easily readable thermometer shall be provided in each tank of the dishwashing machine which will indicate to an accuracy of -3º F. the temperature of the water or solution therein. In addition, a thermometer of equal accuracy shall be provided which will indicate the temperature of the final rinse as it enters the manifold. Thermometers shall be so placed as to be easily read by the operator, and so located as not to be exposed to breakage.
(3) 
The wash and final rinse cycles of machines shall be automatically timed.
(4) 
The flow pressure of the final rinse water may not be less than 15 pounds per square inch or more than 25 pounds per square inch in the line at the machine.
(5) 
Appropriate connections shall be provided to enable the testing of the temperature and pressure of the final rinse water, and plumbing connections shall be located immediately adjacent to the supply side of the valve control in the line carrying the final rinse water to the dishwashing machine.
(6) 
When automatic cold water glass washers are employed for washing and sanitizing glasses, the following provisions shall be met:
(a) 
The washer shall be self-cleaning and sanitizing.
(b) 
All used water shall flow out of the washer immediately following use.
(c) 
The washer shall contain brushes or employ other effective means which will adequately clean both the inside and outside of the glass.
(d) 
The detergent-sanitizer used shall be one which is expressly for use in cold water glass washers and is effective.
B. 
Other types of machines, devices or facilities and procedures may be approved by the Department of Agriculture for cleaning or sanitizing equipment and utensils if it can be readily established that the machine, device or facilities and procedure will routinely render equipment and utensils clean to sight and touch and provide effective bactericidal treatment.
Public eating or drinking places which do not have adequate and effective facilities for cleaning and sanitizing utensils shall use single-service articles which may be used only once.
A. 
Spoons, dippers, scoops and other utensils used in serving and packaging ice cream and allied products shall be cleansed thoroughly with hot water and soap at least once each day immediately following the day's operation. During the period when they may be used, the utensils shall be kept in running water, if practicable. Otherwise, the water shall be changed frequently enough to keep it clean.
B. 
Straws offered for use shall be wrapped, and the use of bulk, unwrapped straws is prohibited.
C. 
Dispensing scoops, spoons and dippers used in serving frozen desserts shall be stored, between uses, either in an approved running-water dipper well or in a manner approved by the Department of Agriculture.