Warewashing Sinks and Drainboards, Self-draining

CHAPTER 1, FOOD SAFETY

4-2.9 Warewashing Sinks and Drainboards, Self-draining

Sinks and drainboards of warewashing sinks and machines shall be self-

draining.

4-2.10 Sanitizing Solutions, Testing Devices

The concentration of sanitizing solution(s) shall be verified with a test

kit or other device that accurately measures the concentration in mg/L or

ppm.

4-2.11 Warewashing Equipment, Cleaning Frequency

Warewashing machines; the compartments of sinks, basins, or other

receptacles used for washing and rinsing equipment and utensils will be

cleaned:

a. Before use;

b. Throughout the day at a frequency necessary to prevent

recontamination of equipment and utensils and to ensure that the equipment

performs its intended function; and

c. At least every 24 hours.

4-2.12 Warewashing Equipment, Clean Solutions

The wash, rinse, and sanitize solutions shall be maintained free of food or

other organic matter that affect solution performance.

4-2.13 Manual Warewashing Equipment, Wash Solution Temperature

The temperature of the wash solution in manual warewashing equipment shall

be maintained at not less than 110oF (43oC) unless a different temperature

is specified on the cleaning agent manufacturer's label instructions.

4-2.14 Mechanical Warewashing Equipment, Wash Solution

Temperature

a. The temperature of the wash solution in spray type warewashers that

use hot water to sanitize may not be less than:

(1) For a single tank, stationary rack, single temperature machine,

165 F (74oC);

(2) For a single tank, conveyor, dual temperature machine, 160oF

(71oC);