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-17- <br />bactericidal effect of a solution <br />containing at least 50 parts per <br />million of available chlorine as <br />a hypochlorite at a temperature <br />of at least 751F.(241C.) for one <br />(1) minute; or <br />(viii) Treatment with steam free from harm- <br />ful materials or additives in the case <br />of equipment too large to sanitize by <br />immersion, but in which steam can be <br />confined; or <br />(ix) Rinsing, spraying, or swabbing with <br />a chemical sanitizing solution of <br />at least twice the strength required <br />for that particular sanitizing solu- <br />tion under paragraph (3) (E) (vii) of <br />subsection (a) of this section in <br />the case of equipment too large to <br />sanitize by immersion. <br />(F) When hot water is used for sanitizing, the <br />following facilities shall be provided and <br />used: <br />(i) An integral heating device or fixture <br />installed in, on, or under the sanitizing <br />compartment of the sink capable of main- <br />taining the water at a temperature of <br />at least 170'F.(77°C.); and <br />(ii) A numerically scaled indicating thermom- <br />eter, accurate to +3°F., convenient to <br />the sink for frequent checks of water <br />temperature; and <br />(iii) Dish baskets of such size and design <br />to permit complete immersion of the <br />tableware, kitchenware, and equipment <br />in the hot water. <br />(G) When chemicals are used for sanitization, a <br />test kit or other device that accurately <br />measures the parts per million concentration <br />of the solution shall be provided and used. <br />(4) Mechanical Cleaning and Sanitizing. <br />(A) Cleaning and sanitizing may be done by spray- <br />type or immersion dishwashing machines or by <br />any other type of machine or device if it is <br />demonstrated that it thoroughly cleans and <br />sanitizes equipment and utensils. These <br />machines and devices shall be properly in- <br />stalled and maintained in good repair. <br />Machines and devices shall be operated in <br />accordance with manufacturers',' instructions, <br />and utensils and equipment placed in the <br />machine shall be exposed to all dishwashing <br />cycles. Automatic detergent dispensers, <br />wetting agent dispensers, and liquid sanitizer <br />injectors, if any, shall be properly in- <br />stalled and maintained. <br />(B) The pressure of final rinse water supplied <br />to spray-type dishwashing machines shall <br />not be less than 15 nor more than 25 pounds <br />per square inch measured in the water line <br />immediately adjacent to the final rinse <br />control valve. A 4 inch IPS valve shall <br />be provided immediately upstream from the <br />final rinse control valve to permit checking <br />the flow pressure of the final rinse water.