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<br />E. Other methods approved by the Health Authority. <br /> <br /> <br />3. MANUAL WASHING OF EQUIPMENT. A two-compart- <br /> <br /> <br />ment sink shall be provided except for utensils sanitized <br /> <br />in place and used for pot, pan and equipment washing and <br /> <br /> <br />sanitizing. Each sink compartment shall be adequate in length, <br /> <br />width and depth to permit complete immersion of equipment and <br /> <br />equipment component parts. Hot and cold water shall be piped <br /> <br />to such sink so that either compartment can be supplied with <br /> <br />water. Drainboards shall be provided on each end of the <br /> <br />sink. The compartment used for sanitizing must be equipped <br /> <br />with a heating unit or other means of maintaining a temper- <br /> <br />ature of 1700F. or higher while the sink is being used. A <br /> <br />thermometer must be available to routinely check the water <br /> <br />temperature. Bactericidal treatment shall consist of im- <br /> <br />mersion of the cleaned equipment, parts thereof, trays, pots <br /> <br />and pans for at least two minutes in water of 1700F. or higher. <br /> <br />Where any food establishment is using a three-comp- <br /> <br />artment sink in conformity with the above specifications, <br /> <br />then such three-compartment sink may also serve as a pot, pan <br /> <br />and equipment sink. <br /> <br />4. MECHANICAL SPRAY-TYPE WASHING AND BACTERICIDAL <br />TREATMENT. All multi-use utensils and equipment washed by <br /> <br />machine shall be racked or placed on conveyor belts in such <br /> <br />-26- <br />