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<br />http://www.stpaul.gov/code/lc331.html <br /> <br />" <br /> <br />of the dishwashing machine operation. Equipment and utensils shall be placed in racks, trays or baskets, <br />or on conveyors, in a way that food contact surfaces are exposed to the unobstructed application of <br />detergent wash and clean rinse waters and that permits free draining. <br /> <br />(4) Machines (such as single-tank, stationary-rack, door-type machines and spray-type glass washers) <br />using chemicals for sanitization may be used provided that: <br /> <br />a. Water temperatures, chemical dispensing devices and all chemicals used are in conformance with <br />Standard No. 29 ofNSF International identified in section 331.12 and as required by the manufacturer of <br />the machine. <br /> <br />b. A test kit or other device that accurately measures the concentration of the sanitizing solution shall be <br />available and used as often as necessary to assure maintenance of the required concentration. <br /> <br />c. Containers for storing the sanitizing agent shall be installed in such a manner as to ensure that <br />operators maintain an adequate supply of sanitizing compound. <br /> <br />d. A visual or audible warning device shall be provided for the operator to easily verify when the <br />sanitizing agent is depleted. ' <br /> <br />(5) Machines using hot water for sanitizing may be used, provided that wash water and pumped rinse <br />water shall be kept clean and water shall be maintained at not less than the temperature specified under <br />NSF International Standard No.3 under which the machine is evaluated as required under section <br />331.12 of this chapter. A recirculating line shall be provided between the hot water heater and the <br />automatic dishwasher if the office deems it necessary in order to maintain required temperatures. A <br />pressure gauge shall be installed with a valve immediately adjacent to the supply side of the control <br />valve in the final rinse line, provided that this requirement shall not pertain to a dishwashing machine <br />with a pumped fmal rinse. <br /> <br />(6) All utensil washing machines shall be cleaned at least once per day or more frequently as required to <br />maintain the machine in a clean and sanitary condition. <br /> <br />(f) Manual cleaning and sanitizing. <br /> <br />(1) For manual washing, rinsing and sanitizing of utensils and equipment, a sink with not fewer than <br />three (3) compartments shall be provided and used. Sink compartments shall be large enough to permit <br />the accommodation of equipment and all utensils, and each compartment of the sink shall be supplied <br />with hot and cold potable running water. Fixed equipment and equipment too large to be cleaned in sink <br />compartments shall be washed and sanitized manually or by means of pressure-spray methods. <br /> <br />(2) Integral drain boards of adequate size shall be provided at each end for proper handling of soiled <br />utensils prior to washing and for cleaned utensils following sanitizing and shall be located so as not to <br />interfere with the proper use of the utensil washing facilities. <br /> <br />(3) Equipment and utensils shall be pre flushed or prescraped and, when necessary, presoaked to remove <br />gross food particles and soil. <br /> <br />(4) Except for fixed equipment and equipment and utensils too large to be cleaned in sink compartments, <br />manual washing, rinsing and sanitizing shall be conducted in the following sequence: <br /> <br />a. Sinks shall be cleaned prior to use. <br /> <br />b. Equipment and utensils shall be thoroughly washed in the first compartment with a detergent solution <br />of at least one hundred (100) degrees Fahrenheit (thirty-eight (38) degrees Centigrade) that is kept clean. <br /> <br />c. Equipment and utensils shall be rinsed free of detergent and abrasives with clean water in the second <br />compartment. <br /> <br />21 of 3 1 <br /> <br />6/28/99 2:52 PM <br />