Sec. 10.15.03.16. Cleaning and Sanitizing Equipment and Utensils

The person-in-charge shall ensure that:

A. Food contact surfaces of equipment and utensils are effectively cleaned and sanitized by:

(1) Removing soil and food particles by one or more of the following:

(a) Flushing;

(b) Soaking;

(c) Scraping;

(2) Cleaning with a suitable commercial detergent;

(3) Rinsing with potable water; and

(4) Sanitizing, using:

(a) Immersion in hot water of 170°F or higher temperature for at least 30 seconds;

(b) Immersion in a chemical sanitizer that is proven to kill pathogens effectively:

(i) In accordance with the manufacturer's label use instructions; or

(ii) As set forth in §C(1) of this regulation; or

(c) For equipment that is not sanitized by the methods set forth in §C(1) of this regulation:

(i) Live steam from a hose, provided that the steam can be confined within the equipment;

(ii) A rinse with boiling water; or

(iii) A spray or swab with a chemical sanitizing solution of at least the minimum strength stated in §C(1) of this regulation;

B. Cleaning and sanitization occur:

(1) As often as needed to prevent food contamination;

(2) After each use;

(3) Between an interruption in food preparation greater than 4 hours; and

(4) Except for food contact surfaces of equipment or utensils within holding units that are maintained at proper temperatures, after a continuous use of 4 hours;

C. When sanitizer is used for the manual sanitization of food contact surfaces of equipment and utensils:

(1) The minimum level of sanitizer provided is:

(a) 50 parts per million chlorine with a minimum water temperature of 75°F and a minimum contact time of 7 seconds;

(b) 12.5-25 parts per million iodine with a minimum water temperature of 75°F and a minimum contact time of 30 seconds; or

(c) The concentration indicated on the manufacturer's label with a minimum contact time of 30 seconds for quaternary ammonium compound; and

(2) A test kit or other device that accurately measures concentration of the sanitizer in parts per million is provided and used to check that the minimum level of sanitizer is accurate;

D. When hot water is used as the sanitizing agent in manual operations, a graduated thermometer is provided that is:

(1) Accurate within plus or minus 2°F;

(2) Calibrated annually or more frequently;

(3) Located near the sink; and

(4) Used frequently to check water temperature;

E. A three-compartment sink is:

(1) Provided and used wherever warewashing is conducted manually;

(2) Adequate in length, width, and depth to accommodate the largest equipment items and utensils;

(3) Supplied with hot and cold running water at each sink compartment; and

(4) If used for tasks other than warewashing, such as washing wiping cloths or produce or thawing food:

(a) Is washed and sanitized before and after the sink is used for a different task; and

(b) Does not contain an automatic chemical dispenser;

F. Dish tables or integral drainboards are:

(1) Of adequate size for proper handling of soiled utensils before washing and for cleaned utensils following rinsing or sanitization;

(2) Located and constructed so the tables or drainboards do not interfere with the proper use of the warewashing facilities; and

(3) Not required for cooks' and bakers' rinse sinks;

G. When spray-type warewashing machines are used:

(1) The machines are installed:

(a) According to manufacturer's specifications; and

(b) To provide effective cleaning and sanitization of equipment and utensils;

(2) The manufacturer's specifications are listed on a data plate that is permanently affixed to the machine;

(3) If manufacturer's specifications for wash and rinse water temperature do not exist, the following standards are followed:

(a) For machines using chemical sanitization, the wash and final rinse water temperature is at least 120°F; or

(b) For machines using hot water sanitization, the wash water is at least:

(i) 160°F for single tank conveyor machines; and

(ii) 150°F for other types of machines;

(c) For machines using hot water sanitization, the final or fresh rinse water temperature is at least:

(i) 180°F at the entrance of the manifold; or

(ii) 160°F when a pumped rinse is provided;

(d) Wash water is kept clean and rinse water tanks are protected by:

(i) Distance;

(ii) Baffles; or

(iii) Other means to minimize the entry of wash water into the rinse water;

(e) The flow pressure is not less than 15 or more than 25 pounds per square inch on the water line immediately adjacent to the final rinse control valve;

(f) Except for a pumped or recirculated final rinse, a pressure gauge is provided immediately upstream from the final rinse control valve to check the flow pressure of the final rinse water; and

(g) An easily readable thermometer is provided to measure water temperature with an accuracy of plus or minus 2°F:

(i) In each tank of the warewashing machine; and

(ii) As the final rinse water enters the manifold;

(4) Jets, nozzles, and all other parts of each machine are maintained free of:

(a) Chemical deposits;

(b) Debris; and

(c) Other soil; and

(5) If used, automatic detergent dispensers are maintained and operating;

H. All warewashing machines are thoroughly cleaned as often as needed throughout the day to:

(1) Prevent recontamination of equipment and utensils; and

(2) Ensure that the equipment performs the equipment's intended function;

I. A pre-rinse device is provided for all warewashing machines;

J. Equipment and utensils are placed in racks, trays, baskets, or on conveyors after flushing, scraping, or soaking so that food contact surfaces are:

(1) Subject to unobstructed application of detergent wash;

(2) Rinsed thoroughly with clean rinse water to remove particulate matter and detergent residues; and

(3) Drained;

K. Warewashing machines using chemicals for sanitization meet the following additional requirements:

(1) Chemicals added for sanitization purposes are automatically dispensed; and

(2) The chemical sanitizer used:

(a) Is listed in 21 CFR §178.1010; and

(b) Provides the equivalent bactericidal effect of a solution containing at least 50 parts per million of chlorine; and

(3) A test kit or other device that accurately measures the concentration of the sanitizing solution is used;

L. Written approval is obtained from the approving authority when any other type of machine, device, or facilities and procedures for warewashing will be used based on a review that indicates compliance with §A of this regulation;

M. Non-food contact surfaces of equipment are cleaned frequently enough to preclude the accumulation of soil residues; and

N. Wiping cloths are:

(1) Used only for wiping food spills;

(2) Free of food debris when used dry for wiping food spills on tableware; and

(3) Rinsed and stored in one of the sanitizing solutions specified in §C(1) of this regulation when used wet for wiping spills from the surfaces of equipment.