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<br />a way that all food-contact surfaces shall be thoroughly <br /> <br />covered by wash or rinse water sprays. Effective detergent <br /> <br />concentrations shall be used at all times. Wash water temper- <br /> <br />atures shall be at least 1400F. except in single tank con- <br /> <br />veyor type machines in which the wash water temperature <br /> <br />shall be at 1600F. Flow pressure of rinse water shall be <br /> <br />maintained at all times at not less than 15 or more than 25 <br /> <br />pounds per square inch on the water line at the machine, and <br /> <br />not less than 10 pounds per square inch at the rinse nozzleso <br /> <br />A control valve and pressure gauge shall be installed im- <br /> <br />mediately upstream from the final rinse sprays to permit -ad- <br /> <br />justment of the flow pressure. The temperature of the final <br /> <br />rinse water shall be at least 1800F. at the entrance to the <br /> <br />rinse spray arms of all machines while dishes are being washed. <br /> <br />A recirculating line and accessory equipment shall be provided <br /> <br />between the hot water heater and the automatic dishwasher if <br /> <br />by appropriate tests the required water temperatures are <br /> <br />not attained at the rinse nozzle. Thermometers which accurate- <br /> <br />ly indicate both rinse and wash water temperatures shall be <br /> <br />instaUEd on all machineso <br /> <br />Where a dishwashing machine is used to wash and san- <br /> <br />itize multi-use utensils, equipment or equipment components <br /> <br />a two-compartment pot and pan sink with a drainboard on both <br /> <br />-27- <br />