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http://www.stpaul.gov/code/lc331.html ~ d. Equipment and utensils shall be sanitized in the third compartment in an approved manner. (5) The food contact surfaces of all equipment and utensils shall be sanitized by one (1) of the following methods: a. Immersion for at least one-half (1/2) minute in clean, hot water at a temperature of at least one hundred seventy (170) degrees Fahrenheit (seventy-seven (77) degrees Centigrade). b. Immersion for at least one (1) minute in a clean solution containing at least fifty (50) parts per million but no more than two hundred (200) parts per million of available (free) chlorine as a hypochlorite and at a temperature of at least seventy-five (75) degrees Fahrenheit (twenty-four (24) degrees Centigrade). c. Immersion for at least one (1) minute in a clean solution containing at least twelve and one-half (12.5) parts per million but no more than twenty-five (25) parts per million of available iodine and having a pH range which the manufacturer has demonstrated to be effective and at a temperature of at least seventy-five (75) degrees Fahrenheit (twenty-four (24) degrees Centigrade). d. Immersion in a clean solution containing any other chemical sanitizing agent approved by the office that will provide at least the equivalent bactericidal effect of a solution containing fifty (50) parts per million of available (free) chlorine as a hypochlorite at a temperature of at least seventy-five (75) degrees Fahrenheit (twenty-four (24) degrees Centigrade) for one (1) minute. e. Equipment too large to sanitize by immersion shall be rinsed, sprayed or swabbed with a chemical sanitizing solution with the concentration that will provide at least the equivalent bactericidal effect of a solution containing fifty (50) parts per million of available (free) chlorine as a hypochlorite at a temperature of at least seventy-five (75) degrees Fahrenheit (twenty-four (24) degrees Centigrade) for one (1) minute. (6) When hot water is used for sanitizing, the following facilities shall be provided and used: a. An integral heating device or fixture installed in, on or under the sanitizing compartment of the sink capable of maintaining the water at a temperature of at least one hundred seventy (170) degrees Fahrenheit (seventy-seven (77) degrees Centigrade); and b. A numerically scaled indicating thermometer, accurate to plus or minus three (3) degrees Fahrenheit (plus or minus two (2) degrees Centigrade) convenient to the sink for frequent checks of water temperature; and c. Dish baskets of such size and design to permit complete immersion of the tableware, kitchenware and equipment in the hot water. (7) When chemicals are used for sanitization, they must not have a concentration higher than the maximum concentration recommended by the manufacturer. A test kit or other device that accurately measures the parts per million concentration of the solution shall be provided and used. (g) Equipment and utensil storage. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Spoons, knives and forks shall be touched only by their handles. Cups, glasses, bowls, plates and similar items shall be handled without contact with inside surfaces or surfaces that contact the user's mouth. (1) Utensils shall be air dried before being stored or shall be stored in a self-draining position. (2) Cleaned and sanitized utensils and equipment shall be stored at least six (6) inches from the floor in a clean, dry location in a way that protects them from contamination by splash, leakage, drippage, dust and other means. If the storage compartment is less than eighteen (18) inches from the floor, it shall be enclosed and the doors shall be kept closed. The food contact surfaces of fixed equipment shall also be 22 of31 6/28/99 2:52 PM