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-19- <br />available and used. <br />(H) Machines using hot water for sanitizing <br />may be used provided that wash water and <br />pumped rinse water shall be kept clean <br />and water shall be maintained at not <br />less than the temperatures stated below: <br />(i) Single-tank, stationary-rack, dual- <br />temperature machine: <br />Wash Temperature 150°F.(66°C.) <br />Final rinse temperature 180°F.(82°C.) <br />(ii) Single-tank, stationary-rack, single- <br />temperature machine: <br />Wash temperature 165°F.(74°C.) <br />Final rinse temperature 165°F.(74°C.) <br />(iii) Single-tank, conveyor machine: <br />Wash temperature 160°F.(71°C.) <br />Final rinse temperature 180°F.(82°C.) <br />(iv) Multi-tank, conveyor machine: <br />Wash temperature 150°F.(66°C.) <br />Pumped rinse temperature 1600F.(71°C.) <br />Final rinse temperature 180°F.(82°C.) <br />(v) Single-tank, pot, pan, and utensil washer <br />(either stationary or moving-rack): <br />Wash temperature 140°F.(600C.) <br />Final rinse temperature 1800F.(820C.) <br />(I) All dishwashing machines shall be thoroughly <br />cleaned at least once a day or more often <br />when necessary to maintain them in a satisfactory <br />operating condition. <br />(5) Drying. After sanitization, all equipment and <br />utensils shall be air dried. The use of towels <br />is prohibited. <br />(b) Equipment and Utensil Storage. <br />(1) Handling. Cleaned and sanitized equipment and <br />utensils shall be handled in a way that protects <br />them from contamination. Spoons, knives, and <br />forks shall be touched only by their handles. <br />Cups, glasses, bowls, plates and similar items <br />shall be handled without contact with inside sur- <br />faces or surfaces that contact the user's mouth. <br />(2) Storage. <br />(A) Cleaned and sanitized utensils and equip- <br />ment shall be stored at least six inches <br />above the floor in a clean, dry location <br />in a way that protects them from contamina- <br />tion by splash, dust, and other means. The <br />food-contact surfaces of fixed equipment <br />shall also be protected from contamination. <br />Equipment and utensils shall not be placed <br />under exposed sewer lines or water lines, <br />except for automatic fire protection sprinkler <br />heads that may be required by law.