Laserfiche WebLink
-18- <br />(C) Machine or water line mounted numerically <br />scaled indicating thermometers accurate <br />to +31F., shall be provided to indicate <br />the temperature of the water in each tank <br />of the machine and the temperature of <br />the final rinse water as it enters the <br />manifold. <br />(D) Rinse water tanks shall be protected by <br />baffles, curtains, or other effective means <br />to minimize the entry of wash water into <br />the rinse water. Conveyors in dishwashing <br />machines shall be accurately timed to assure <br />proper exposure times in wash and rinse <br />cycles in accordance with manufacturers' <br />specifications attached to the machine. <br />(E) Drain boards shall be provided and be <br />of adequate size for the proper handling <br />of soiled utensils prior to washing and <br />of cleaned utensils following sanitization <br />and shall be so located and constructed <br />as not to interfere with the proper use <br />of the dishwashing facilities. This <br />does not preclude the use of easily movable <br />dish tables for the storage of soiled <br />utensils or the use of easily movable dish <br />tables for the storage of clean utensils <br />following sanitization. <br />(F) Equipment and utensils shall be flushed <br />or scraped and, when necessary, soaked to <br />remove gross food particles and soil prior <br />to being washed in a dishwashing machine <br />unless a prewash cycle is a part of the <br />dishwashing machine operation. Equipment <br />and utensils shall be placed in racks, <br />trays, or baskets, or conveyors, in a <br />way that food-contact surfaces are ex- <br />posed to the unobstructed application of <br />detergent wash and clean rinse waters <br />and that permits free draining. <br />(G) Machines (single-tank, stationary-rack, <br />door-type machines and spray-type glass <br />washers) using chemicals for sanitization <br />may be used provided that: <br />(i) The temperature of the wash water <br />shall not be less than 120°F.(49°C.); <br />and <br />(ii) The wash water shall be kept clean; and <br />(iii) Chemicals added for sanitization pur- <br />poses shall be automatically dispensed; <br />and <br />(iv) Utensils and equipment shall be exposed <br />to the final chemical sanitizing rinse <br />in accordance with the manufacturers' <br />specifications for time and concentra- <br />tion; and <br />(v) The chemical sanitizing rinse water <br />temperature shall be not less than 75° <br />F.(241C.) nor less than the temperature <br />specified by the machine's manufacturer; <br />and <br />(vi) Chemical sanitizers used shall be approved <br />and a test kit or other device that <br />accurately measures the parts per million <br />concentration of the solution shall be