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<br />and sanitized in place or not in the provided sink. Prior <br /> <br />to washing, all equipment and multi-use utensils shall be <br /> <br />preflushed or pre-scraped and, when necessary, presoaked to <br /> <br />remove gross food particles and soil. <br /> <br />1. MANUAL DISHWASHING. <br /> <br />(Hot water method) A three- <br /> <br />compartment sink shall be provided and used whenever washing <br /> <br />and sanitizing of multi-use eating and drinking utensils are <br /> <br />conducted manually. Each sink compartment shall be adequate <br /> <br />in length, width and depth to permit complete immersion of <br /> <br />multi-use utensils. Dish baskets shall be of such design as <br /> <br />to permit complete immersion of multi-use utensils. Hot.and <br /> <br />cold water shall be piped to such sink so that all compartments <br /> <br />may be supplied with water. Drain boards shall be provided <br /> <br />on each end of the sink. One compartment shall be used for <br /> <br />washing with an effective detergent, another for rinsing in <br /> <br />clean water and the last one for sanitizingo Bactericidal <br /> <br />treatment in the last sink compartment shall consist of im- <br /> <br />mersing for not less than two minutes in hot water maintained <br /> <br />at 1700F. or higher. The bactericidal compartment must be <br /> <br />properly equipped with a heating unit or by other suitable <br /> <br />means to maintain this temperature while the sink is being <br /> <br />used. A thermometer shall be available to routinely check <br /> <br />the water temperature. <br /> <br />-24- <br />