A.
A sink with at least three compartments shall be provided for manually
washing, rinsing, and sanitizing equipment and utensils.
B.
Sink compartments shall be large enough to accommodate immersion
of the largest equipment and utensils.
C.
If equipment or utensils are too large for the dishwashing sink,
a dishwashing machine or the following alternative manual dishwashing
equipment shall be used:
D.
Manual dishwashing equipment; wash solution temperature. The temperature
of the wash solution used in manual dishwashing equipment shall be
maintained at not less than 43° C. (110° F.), unless a different
temperature is specified on the cleaning agent manufacturer's label
instructions.
E.
Manual dishwashing; washing, rinsing and sanitizing. Except for fixed
equipment and utensils too large to be cleaned in sink compartments,
manual washing, rinsing and sanitizing shall be conducted in the following
sequence:
(1)
Sinks shall be cleaned prior to use;
(2)
Equipment and utensils shall be thoroughly washed in the first compartment
with a hot detergent solution that is kept clean;
(3)
Equipment and utensils shall be rinsed free of detergent and abrasives
with clean water in the second compartment; and
(4)
Equipment and utensils shall be sanitized in the third compartment.
F.
Dishwashing sinks; alternative uses. Food service establishments and retail food stores that use only single-service equipment and utensils and that use the sanitizing sink of the three-compartment dishwashing sink to wash produce or thaw food shall clean and sanitize the sink and the adjacent drainboard before and after each time it is used to wash produce or thaw food, provided that the sink compartment is plumbed as required by § 270-34.
G.
Dishwashing machines.
(2)
Dishwashing machines and devices shall be properly installed and
maintained in good repair.
(3)
Dishwashing machines and devices shall be operated in accordance
with the manufacturer's instructions, and utensils and equipment placed
in the machine or device shall be exposed to all dishwashing cycles.
(4)
Automatic detergent dispensers, wetting agent dispensers, and liquid
sanitizer injectors shall be properly installed and maintained.
H.
Dishwashing machine; data plate operating specifications. A dishwashing
machine shall be provided with an easily accessible and readable data
plate affixed to the machine by the manufacturer that indicates the
machine's design and operating specifications, including:
(1)
The temperatures required for washing, rinsing, and sanitizing;
(2)
The pressure required for the freshwater sanitizing rinse, unless
the machine is designed to use only a pumped sanitizing rinse; and
(3)
The conveyor speed and timing for conveyor machines or cycle time
for stationary rack machines.
I.
Conveyors. Conveyors in dishwashing machines shall be accurately
timed to assure proper exposure times in wash and rinse cycles in
accordance with the manufacturer's specifications.
J.
Rinse water tanks. Rinse water tanks shall be protected by baffles,
curtains, or other effective means to minimize the entry of wash water
into the rinse water.
K.
Mechanical dishwashing equipment; sanitization pressure.
(1)
The flow pressure of the fresh hot water sanitizing rinse in a dishwashing
machine shall be not less than 100 kilopascals (15 pounds per square
inch) or more than 170 kilopascals (25 pounds per square inch) as
measured in the waterline immediately downstream or upstream from
the fresh hot water sanitizing rinse control valve.
(2)
A one-fourth-inch iron pipe size (IPS) valve shall be provided immediately
upstream from the final rinse control valve on all spray-type dishwashing
machines to permit checking the flow pressure of the final rinse water.
L.
Field conversion kits. Field conversion kits to change a dishwashing
machine from a hot water sanitizer to a chemical sanitizer shall be
installed in accordance with the manufacturer's directions.
M.
Drainboards.
(1)
Drainboards shall be provided in kitchens of food service establishments
and retail food stores.
(2)
Each drainboard shall be:
(a)
Equivalent in size to the length and width of one compartment
of the three-compartment sink and used for holding soiled utensils
prior to washing and air drying cleaned utensils following sanitization;
and
(b)
Located one on each side of the three-compartment sink and constructed
so as not to interfere with the use of the dishwashing facilities.
(3)
The use of easily moveable dish tables for the storage of soiled
utensils or clean utensils following sanitization shall be permitted.
N.
Manual dishwashing equipment, heaters and baskets. If hot water is
used for sanitization in manual dishwashing operations, the sanitizing
compartment of the sink shall be:
O.
Temperature measuring devices in dishwashing.
(1)
Machine or waterline mounted numerically scaled indicating thermometers,
accurate to +/- 1.5° C. (2.7° F.), shall be provided for all
mechanical dishwashers to indicate the temperature of the water in
each tank of the machine and the temperature of the final rinse water
as it enters the manifold.
(2)
In manual dishwashing operations, a temperature measuring device
shall be provided and readily accessible for frequently measuring
the washing and sanitizing temperatures.
When chemicals are used for sanitization:
A.
The licensee shall have available and use a test kit or other device
that accurately measures the parts per million concentration of the
sanitizing agent; and
B.
The concentration shall not exceed that permitted under § 270-25A(2) to (4), unless specified in the manufacturer's specifications.
