§ 50-151. Cleaning and sanitization.

Cleaning and sanitization of equipment and utensils in a food service establishment shall comply with the following:

(1)

Cleaning frequency.

a.

Tableware shall be washed, rinsed and sanitized after each use.

b.

To prevent cross contamination, kitchenware and food contact surfaces of equipment shall be washed, rinsed and sanitized after each use and following any interruption of operations during which time contamination may have occurred.

c.

Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous or production-line basis, utensils and the food contact surfaces of equipment shall be washed, rinsed and sanitized at intervals throughout the day on a schedule based on food temperature, type of food and amount of food particle accumulation.

d.

The food contact surfaces of grills, griddles and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day, except that this shall not apply to hot oil cooking equipment and hot oil filtering systems. The food contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.

e.

Non-food-contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles and other debris.

(2)

Wiping cloths.

a.

Cloths used for wiping food spills on tableware, such as plates or bowls being served to the consumer, shall be clean, dry and used for no other purpose.

b.

Moist cloths or sponges used for wiping food spills on kitchenware and food contact surfaces of equipment shall be clean and rinsed frequently in one of the sanitizing solutions permitted in subsection (3) of this section and used for no other purpose. These cloths and sponges shall be stored in the sanitizing solution between uses.

c.

Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be clean and rinsed as specified in subsection (2)b of this section and used for no other purpose. These cloths and sponges shall be stored in the sanitizing solution between uses.

(3)

Manual cleaning and sanitizing.

a.

For manual washing, rinsing and sanitizing of utensils and equipment, a sink with not fewer than three compartments shall be provided and used. Sink compartments shall be large enough to permit the accommodation of the equipment and utensils, and each compartment of the sink shall be supplied with hot and cold potable running water. Fixed equipment and utensils and equipment too large to be cleaned in sink compartments shall be washed manually or cleaned through pressure spray methods.

b.

Drainboards or easily movable dish tables of adequate size shall be provided for proper handling of soiled utensils prior to washing and for cleaned utensils following sanitizing and shall be located so as not to interfere with the proper use of the dishwashing facilities.

c.

Equipment and utensils shall be preflushed or prescraped and, when necessary, presoaked to remove gross food particles and soil.

d.

Except for fixed equipment and utensils too large to be cleaned in sink compartments, manual washing, rinsing and sanitizing shall be conducted in the following sequence:

1.

Sinks shall be cleaned prior to use.

2.

Equipment and utensils shall be thoroughly washed in the first compartment with a hot detergent solution that is kept clean.

3.

Equipment and utensils shall be rinsed free of detergent and abrasives with clean water in the second compartment.

4.

Equipment and utensils shall be sanitized in the third compartment according to one of the methods included in subsections (3)e.1 through (3)e.4 of this section.

e.

The food contact surfaces of all equipment and utensils shall be sanitized by:

1.

Immersion for at least one-half minute in clean, hot water at a temperature of at least 170 degrees Fahrenheit;

2.

Immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and at a temperature of at least 75 degrees Fahrenheit;

3.

Immersion for at least one minute in a clean solution containing at least 12.5 parts per million of available iodine and having a pH not higher than 5.0 and at a temperature of at least 75 degrees Fahrenheit;

4.

Immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010 that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite at a temperature of at least 75 degrees Fahrenheit for one minute;

5.

Treatment with steam free from materials or additives other than those specified in 21 CFR 173.310 for equipment too large to sanitize by immersion, but in which steam can be confined; or

6.

Rinsing, spraying or swabbing with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution under subsection (3)e.4 of this section for equipment too large to sanitize by immersion.

f.

When hot water is used for sanitizing, the following facilities shall be provided and used:

1.

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 170 degrees Fahrenheit;

2.

A numerically scaled indicating thermometer, accurate to plus-minus three degrees Fahrenheit, convenient to the sink for frequent checks of water temperature; and

3.

Dish baskets of such size and design to permit complete immersion of the tableware, kitchenware and equipment in the hot water.

g.

When chemicals are used for sanitization, they shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010, and a test kit or other device that accurately measures the parts per million concentration of the solution shall be provided and used.

(4)

Mechanical cleaning and sanitizing.

a.

Cleaning and sanitizing may be done by spray-type or immersion dishwashing machines or by any other type of machine or device if it is demonstrated that it thoroughly cleans and sanitizes equipment and utensils. These machines and devices shall be properly installed and maintained in good repair. Machines and devices shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. Automatic detergent dispensers, wetting agent dispensers and liquid sanitizer injectors, if any, shall be properly installed and maintained.

b.

The pressure of final rinse water supplied to spray-type dishwashing machines shall not be less than 15 or more than 25 pounds per square inch measured in the water line immediately adjacent to the final rinse control valve.

c.

Machine or water-line mounted numerically scaled indicating thermometers, accurate to plus-minus two degrees Fahrenheit, shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.

d.

Rinse water tanks shall be protected by baffles, curtains or other effective means to minimize the entry of washwater into the rinse water. Conveyors in dishwashing machines shall be accurately timed to ensure proper exposure times in wash and rinse cycles in accordance with manufacturers' specifications attached to the machines.

e.

Drainboards shall be provided and shall be of adequate size for the proper handling of soiled utensils prior to washing and of cleaned utensils following sanitization and shall be so located and constructed as not to interfere with the proper use of the dishwashing facilities. This does not preclude the use of easily movable dish tables for the storage of soiled utensils or the use of easily movable dish tables for the storage of clean utensils following sanitization.

f.

Equipment and utensils shall be flushed or scraped and, when necessary, soaked to remove gross food particles and soil prior to being washed in a dishwashing machine unless a prewash cycle is a part of the dishwashing machine operation. Equipment and utensils shall be placed in racks, trays or baskets or on conveyors in a way that food contact surfaces are exposed to the unobstructed application of detergent wash and clean rinse waters and that permits free draining.

g.

Machines (single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization may be used, provided that:

1.

The temperature of the washwater shall not be less than 120 degrees Fahrenheit.

2.

The washwater shall be kept clean.

3.

Chemicals added for sanitization purposes shall be automatically dispensed.

4.

Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturers' specifications for time and concentration.

5.

The chemical sanitizing rinse water temperature shall not be less than 75 degrees Fahrenheit or less than the temperature specified by the machine's manufacturer.

6.

Chemical sanitizers used shall meet the requirements of 21 CFR 178.1010.

7.

A test kit or other device that accurately measures the parts per million concentration of the solution shall be available and used.

h.

Machines using hot water for sanitizing may be used, provided that washwater and pumped rinse water shall be kept clean and water shall be maintained at not less than the temperature stated in subsections (4)h.1 through (4)h.3 of this section.

1.

Single-tank, stationary-rack dual-temperature machine:

i.

Wash temperature, 140 degrees Fahrenheit.

ii.

Final rinse temperature, 180 degrees Fahrenheit.

2.

Multitank, conveyor machine:

i.

Wash temperature, 140 degrees Fahrenheit.

ii.

Pumped rinse temperature, 160 degrees Fahrenheit.

iii.

Final rinse temperature, 180 degrees Fahrenheit.

3.

Single-tank, pot, pan and utensil washer (either stationary or moving rack):

i.

Wash temperature, 140 degrees Fahrenheit.

ii.

Final rinse temperature, 180 degrees Fahrenheit.

i.

All dishwashing machines shall be thoroughly cleaned at least once a day or more often when necessary to maintain them in a satisfactory operating condition.

(5)

Drying. After sanitization, all equipment and utensils shall be air dried.

(Code 1970, § 11-83; Ord. No. 80-24, §§ 5.1—5.5, 9-23-80)