A.
If the dishwashing machine operation does not include a prewash cycle,
equipment and utensils shall be flushed or scraped and, when necessary,
soaked to remove food debris prior to being washed.
B.
Equipment and utensils shall be placed in racks, trays, baskets,
or on conveyors which permit free draining so that food-contact surfaces
are exposed to the unobstructed application of detergent wash and
clean rinse waters.
A.
Manual sanitizing of all equipment and utensils shall be performed
in the third sink compartment by one of the following methods:
(1)
Immersion for at least 1/2 minute in clean, hot water at a temperature
of at least 77° C. (171° F.) using:
(a)
An integral heating device or fixture installed in, on, or under
the sanitizing compartment of the sink capable of maintaining the
water temperature of at least 77° C. (171° F.);
(b)
A numerically scaled indicating thermometer, accurate to +/-
1.5° C. (2.7° F.), convenient to the sink for frequent checks
of water temperature; and
(c)
Dish baskets of a size and design which permit complete immersion
of the tableware, kitchenware and equipment in the hot water;
(2)
Immersion for at least 10 seconds in a clean solution containing
50 parts per million of available chlorine as a hypochlorite which
is maintained at not less than 24° C. (75° F.);
(3)
Immersion for at least 30 seconds in a clean solution containing
12.5 parts per million of available iodine having a pH range which
the manufacturer has demonstrated to be certified or classified for
sanitization by an ANSI accredited certification program and which
is maintained at not less than 24° C. (75° F.); or
(4)
Immersion for at least 30 seconds in a clean solution containing
200 parts per million of a quaternary ammonium compound which is maintained
at not less than at least 24° C. (75° F.), or the concentration
specified in the manufacturer's recommendations.
B.
If commercial machines using hot water for sanitizing are used, wash
water and pumped rinse water shall be:
(1)
Kept clean; and
(2)
Maintained at not less than the following temperatures:
(a)
A single-tank, stationary-rack, dual-temperature machine shall
have a wash temperature of not less than 66° C. (150° F.)
and a final rinse temperature of not less than 82° C. (180°
F.);
(b)
A single-tank, stationary-rack, single-temperature machine shall
have a wash temperature not less than 74° C. (165° F.) and
a final rinse temperature of not less than 74° C. (165° F.).
(c)
A single-tank conveyor machine shall have a wash temperature
of not less than 71° C. (160° F.) and a final rinse temperature
of not less than 82° C. (180° F.);
(d)
A multi-tank conveyor machine shall have a wash temperature
of not less than 66° C. (150° F.), a pumped rinse temperature
of not less than 71° C. (160° F.), and a final rinse temperature
of not less than 82° C. (180° F.); and
(e)
A single-tank, pot, pan, and utensil washer (either stationary
or moving rack) shall have a wash temperature of not less than 60°
C. (140° F.) and a final rinse temperature of not less than 82°
C. (180° F.).
C.
If machines including but not limited to single-tank, stationary-rack,
door-type machines and spray-type glass washers using chemicals for
sanitization are used:
(1)
The temperature of the wash water shall not be less than 49°
C. (120° F.);
(2)
The wash water shall be kept clean;
(3)
Chemicals added for sanitization purposes shall be automatically
dispensed;
(4)
There shall be a visual and audible alarm to indicate the lack of
sanitizer;
(5)
Utensils and equipment shall be exposed to the final chemical sanitizing
rinse in accordance with the manufacturer's specifications for time
and concentration;
(6)
The chemical sanitizing rinse water temperature shall be not be less
than the temperature specified by the machine's manufacturer; and
D.
The temperature of the utensil surface in hot water mechanical operations in Subsection B(2) above shall achieve 71° C. (160° F.), as measured by an irreversible registering temperature indicator.
E.
Where equipment and utensils are used for the preparation of potentially
hazardous foods on a continuous or production-line basis, utensils
and the food-contact surfaces of equipment shall be washed, rinsed,
and sanitized:
(1)
Each time there is a change in processing between types of raw animal
products, including but not limited to beef, fish, lamb, pork and
poultry;
(2)
Each time there is a change from raw to ready-to-eat foods;
(3)
Between uses with raw fruits or vegetables and with potentially hazardous
food;
(4)
After any interruption of operations in which contamination may have
occurred; and
(5)
After final use each working day.
F.
Before using or storing a food temperature measuring device, it shall
be washed, rinsed and sanitized.
G.
Equipment food-contact surfaces and utensils shall be clean to sight
and touch.
H.
A food service establishment without facilities specified under §§ 270-23 through 270-27 for cleaning and sanitizing kitchenware and tableware shall provide only single-use kitchenware, single-service articles, and single-use articles for use by food employees and single-service articles for use by consumers.
I.
Air drying equipment and utensils after sanitization. After sanitization
all equipment and utensils shall be air dried.
A.
To prevent cross-contamination, kitchenware and food-contact surfaces
of equipment shall be washed, rinsed, and sanitized after each use
and following any interruption of operations during which contamination
may have occurred.
B.
The food-contact surfaces of grills, griddles, and similar cooking
devices and the cavities and door seals of microwave ovens shall be
cleaned at least once a day, except that this shall not apply to hot
oil cooking equipment and hot oil filtering systems.
C.
The food-contact surfaces of all cooking equipment shall be kept
free of encrusted grease deposits and other accumulated soil.
D.
Tableware shall be washed, rinsed, and sanitized after each use.
A.
Single-service and single-use articles and cleaned and sanitized
utensils shall be handled, displayed, and dispensed so that contamination
of food- and lip-contact surfaces is prevented.
B.
If consumer self-service is provided, knives, forks and spoons that
are not prewrapped shall be presented so that only the handles are
touched by employees and by consumers.
D.
Cleaned and sanitized equipment, utensils, laundered linens, and
single-service and single-use articles shall not be stored:
(1)
In toilet rooms;
(2)
In garbage rooms;
(3)
In mechanical rooms;
(4)
Under sewer lines that are not shielded to intercept potential drips;
(5)
Under leaking waterlines, including leaking automatic fire sprinkler
heads or under lines on which water has condensed;
(6)
Under open stairwells; or
(7)
In locker rooms, except for laundered linens and single-service and
single-use articles packaged or stored in a cabinet.
E.
Soiled tableware. Soiled tableware shall be removed from consumer
eating and drinking areas and handled so that clean tableware is not
contaminated.
F.
Preset tableware. If tableware is preset:
