114095. All food facilities in which food is prepared or in which
multiservice utensils and equipment are used shall provide manual
methods to effectively clean and sanitize utensils as specified in
Section 114099.
114097. Equipment food-contact surfaces and multiservice utensils
shall be effectively washed to remove or completely loosen soils by
the use of manual or mechanical methods necessary, such as the
application of detergents containing wetting agents and emulsifiers,
acid, alkaline, or abrasive cleaners, hot water, brushes, scouring
pads, high pressure sprays, or ultrasonic devices.
114099. (a) Manual warewashing sinks, except as specified in
subdivision (c), shall have at least three compartments with two
integral metal drainboards for manually washing, rinsing, and
sanitizing equipment and utensils.
(b) Sink compartments shall be large enough to accommodate
immersion of the largest equipment and utensils. If equipment or
utensils are not designed to be washed in a warewashing sink,
alternate approved methods as specified in Section 114099.3 shall be
followed.
(c) A two compartment sink that is in use on January 1, 1996, need
not be replaced when used as specified in Section 114099.3. The
enforcement officer shall approve the continued use of a
two-compartment sink even upon replacement if the installation of a
three-compartment sink would not be readily achievable and where
other approved sanitation methods are used.
114099.1. (a) During manual or mechanical warewashing, food debris
on equipment and utensils shall be scraped over a waste disposal
unit, scupper, or garbage receptacle.
(b) If necessary for effective cleaning, utensils and equipment
shall be preflushed, presoaked, or scrubbed with abrasives.
114099.2. (a) Notwithstanding Section 114099, manual warewashing
shall be accomplished by using a three-compartment sink.
(b) The temperature of the washing solution shall be maintained at
not less than 100 F or the temperature specified by the manufacturer
on the cleaning agent manufacturer's label instructions or as
provided in writing by the manufacturer.
(c) The utensils shall then be rinsed in clear water before being
immersed in a sanitizing solution.
(d) Manual sanitization shall be accomplished as specified in
Section 114099.6.
(e) In-place sanitizing shall be accomplished as specified in
Section 114099.6.
(f) Other methods may be used if approved by the enforcement
agency.
114099.3. Alternative manual warewashing equipment may be used when
there are special cleaning needs or constraints, such as when
equipment is fixed or the utensils are large, and the enforcement
agency has approved the use of the alternative equipment. Alternative
manual warewashing equipment may include any of the following:
(a) High-pressure detergent sprayers.
(b) Low-or-line pressure spray detergent foamers.
(c) Other task-specific cleaning equipment.
(d) Brushes or other implements.
(e) (1) A two-compartment sink, if the permitholder limits the
number of utensils cleaned and sanitized in the two-compartment sink,
limits warewashing to batch operations for cleaning and sanitizing
utensils, such as between cutting one type of raw meat and another or
cleanup at the end of a shift, and does either of the following:
(A) Makes up the cleaning and sanitizing solutions immediately
before use and drains them immediately after use, as well as uses a
detergent sanitizer to clean and sanitize in accordance with the
manufacturer's label instructions where there is no distinct water
rinse between the washing and sanitizing steps. The agent applied in
the sanitizing step shall be the same detergent sanitizer that is
used in the washing step.
(B) Use a hot water sanitization immersion step that incorporates
a nondistinct water rinse.
(2) A two-compartment sink shall not be used for warewashing
operations where cleaning and sanitizing solutions are used for a
continuous or intermittent flow of utensils in an ongoing warewashing
process.
114099.4. If hot water is used for sanitization in manual
warewashing operations, the sanitizing compartment of the sink shall
be designed with an integral heating device that is capable of
maintaining water at a temperature not less than 171 F and provided
with a rack or basket to allow complete immersion of equipment and
utensils into the hot water.
114099.5. In manual warewashing operations, a temperature measuring
device shall be provided and readily accessible for frequently
measuring the washing and sanitizing temperatures.
114099.6. Manual sanitization shall be accomplished in the final
sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature
is maintained at 171 F or above.
(b) The application of sanitizing chemicals by immersion, manual
swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution
for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at
least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at
least one minute.
(4) Contact with any chemical sanitizer that meets the
requirements of Section 180.940 of Title 40 of the Code of Federal
Regulations when used in accordance with the manufacturer's use
directions.
(c) Other methods approved by the enforcement agency.
114099.7. Mechanical sanitization shall be accomplished in the
final sanitizing rinse by one of the following:
(a) By being cycled through equipment that is used in accordance
with the manufacturer's specifications and achieving a utensil
surface temperature of 160
114095. All food facilities in which food is prepared or in which
multiservice utensils and equipment are used shall provide manual
methods to effectively clean and sanitize utensils as specified in
Section 114099.
114097. Equipment food-contact surfaces and multiservice utensils
shall be effectively washed to remove or completely loosen soils by
the use of manual or mechanical methods necessary, such as the
application of detergents containing wetting agents and emulsifiers,
acid, alkaline, or abrasive cleaners, hot water, brushes, scouring
pads, high pressure sprays, or ultrasonic devices.
114099. (a) Manual warewashing sinks, except as specified in
subdivision (c), shall have at least three compartments with two
integral metal drainboards for manually washing, rinsing, and
sanitizing equipment and utensils.
(b) Sink compartments shall be large enough to accommodate
immersion of the largest equipment and utensils. If equipment or
utensils are not designed to be washed in a warewashing sink,
alternate approved methods as specified in Section 114099.3 shall be
followed.
(c) A two compartment sink that is in use on January 1, 1996, need
not be replaced when used as specified in Section 114099.3. The
enforcement officer shall approve the continued use of a
two-compartment sink even upon replacement if the installation of a
three-compartment sink would not be readily achievable and where
other approved sanitation methods are used.
114099.1. (a) During manual or mechanical warewashing, food debris
on equipment and utensils shall be scraped over a waste disposal
unit, scupper, or garbage receptacle.
(b) If necessary for effective cleaning, utensils and equipment
shall be preflushed, presoaked, or scrubbed with abrasives.
114099.2. (a) Notwithstanding Section 114099, manual warewashing
shall be accomplished by using a three-compartment sink.
(b) The temperature of the washing solution shall be maintained at
not less than 100 F or the temperature specified by the manufacturer
on the cleaning agent manufacturer's label instructions or as
provided in writing by the manufacturer.
(c) The utensils shall then be rinsed in clear water before being
immersed in a sanitizing solution.
(d) Manual sanitization shall be accomplished as specified in
Section 114099.6.
(e) In-place sanitizing shall be accomplished as specified in
Section 114099.6.
(f) Other methods may be used if approved by the enforcement
agency.
114099.3. Alternative manual warewashing equipment may be used when
there are special cleaning needs or constraints, such as when
equipment is fixed or the utensils are large, and the enforcement
agency has approved the use of the alternative equipment. Alternative
manual warewashing equipment may include any of the following:
(a) High-pressure detergent sprayers.
(b) Low-or-line pressure spray detergent foamers.
(c) Other task-specific cleaning equipment.
(d) Brushes or other implements.
(e) (1) A two-compartment sink, if the permitholder limits the
number of utensils cleaned and sanitized in the two-compartment sink,
limits warewashing to batch operations for cleaning and sanitizing
utensils, such as between cutting one type of raw meat and another or
cleanup at the end of a shift, and does either of the following:
(A) Makes up the cleaning and sanitizing solutions immediately
before use and drains them immediately after use, as well as uses a
detergent sanitizer to clean and sanitize in accordance with the
manufacturer's label instructions where there is no distinct water
rinse between the washing and sanitizing steps. The agent applied in
the sanitizing step shall be the same detergent sanitizer that is
used in the washing step.
(B) Use a hot water sanitization immersion step that incorporates
a nondistinct water rinse.
(2) A two-compartment sink shall not be used for warewashing
operations where cleaning and sanitizing solutions are used for a
continuous or intermittent flow of utensils in an ongoing warewashing
process.
114099.4. If hot water is used for sanitization in manual
warewashing operations, the sanitizing compartment of the sink shall
be designed with an integral heating device that is capable of
maintaining water at a temperature not less than 171 F and provided
with a rack or basket to allow complete immersion of equipment and
utensils into the hot water.
114099.5. In manual warewashing operations, a temperature measuring
device shall be provided and readily accessible for frequently
measuring the washing and sanitizing temperatures.
114099.6. Manual sanitization shall be accomplished in the final
sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature
is maintained at 171 F or above.
(b) The application of sanitizing chemicals by immersion, manual
swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution
for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at
least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at
least one minute.
(4) Contact with any chemical sanitizer that meets the
requirements of Section 180.940 of Title 40 of the Code of Federal
Regulations when used in accordance with the manufacturer's use
directions.
(c) Other methods approved by the enforcement agency.
114099.7. Mechanical sanitization shall be accomplished in the
final sanitizing rinse by one of the following:
(a) By being cycled through equipment that is used in accordance
with the manufacturer's specifications and achieving a utensil
surface temperature of 160
114095. All food facilities in which food is prepared or in which
multiservice utensils and equipment are used shall provide manual
methods to effectively clean and sanitize utensils as specified in
Section 114099.
114097. Equipment food-contact surfaces and multiservice utensils
shall be effectively washed to remove or completely loosen soils by
the use of manual or mechanical methods necessary, such as the
application of detergents containing wetting agents and emulsifiers,
acid, alkaline, or abrasive cleaners, hot water, brushes, scouring
pads, high pressure sprays, or ultrasonic devices.
114099. (a) Manual warewashing sinks, except as specified in
subdivision (c), shall have at least three compartments with two
integral metal drainboards for manually washing, rinsing, and
sanitizing equipment and utensils.
(b) Sink compartments shall be large enough to accommodate
immersion of the largest equipment and utensils. If equipment or
utensils are not designed to be washed in a warewashing sink,
alternate approved methods as specified in Section 114099.3 shall be
followed.
(c) A two compartment sink that is in use on January 1, 1996, need
not be replaced when used as specified in Section 114099.3. The
enforcement officer shall approve the continued use of a
two-compartment sink even upon replacement if the installation of a
three-compartment sink would not be readily achievable and where
other approved sanitation methods are used.
114099.1. (a) During manual or mechanical warewashing, food debris
on equipment and utensils shall be scraped over a waste disposal
unit, scupper, or garbage receptacle.
(b) If necessary for effective cleaning, utensils and equipment
shall be preflushed, presoaked, or scrubbed with abrasives.
114099.2. (a) Notwithstanding Section 114099, manual warewashing
shall be accomplished by using a three-compartment sink.
(b) The temperature of the washing solution shall be maintained at
not less than 100 F or the temperature specified by the manufacturer
on the cleaning agent manufacturer's label instructions or as
provided in writing by the manufacturer.
(c) The utensils shall then be rinsed in clear water before being
immersed in a sanitizing solution.
(d) Manual sanitization shall be accomplished as specified in
Section 114099.6.
(e) In-place sanitizing shall be accomplished as specified in
Section 114099.6.
(f) Other methods may be used if approved by the enforcement
agency.
114099.3. Alternative manual warewashing equipment may be used when
there are special cleaning needs or constraints, such as when
equipment is fixed or the utensils are large, and the enforcement
agency has approved the use of the alternative equipment. Alternative
manual warewashing equipment may include any of the following:
(a) High-pressure detergent sprayers.
(b) Low-or-line pressure spray detergent foamers.
(c) Other task-specific cleaning equipment.
(d) Brushes or other implements.
(e) (1) A two-compartment sink, if the permitholder limits the
number of utensils cleaned and sanitized in the two-compartment sink,
limits warewashing to batch operations for cleaning and sanitizing
utensils, such as between cutting one type of raw meat and another or
cleanup at the end of a shift, and does either of the following:
(A) Makes up the cleaning and sanitizing solutions immediately
before use and drains them immediately after use, as well as uses a
detergent sanitizer to clean and sanitize in accordance with the
manufacturer's label instructions where there is no distinct water
rinse between the washing and sanitizing steps. The agent applied in
the sanitizing step shall be the same detergent sanitizer that is
used in the washing step.
(B) Use a hot water sanitization immersion step that incorporates
a nondistinct water rinse.
(2) A two-compartment sink shall not be used for warewashing
operations where cleaning and sanitizing solutions are used for a
continuous or intermittent flow of utensils in an ongoing warewashing
process.
114099.4. If hot water is used for sanitization in manual
warewashing operations, the sanitizing compartment of the sink shall
be designed with an integral heating device that is capable of
maintaining water at a temperature not less than 171 F and provided
with a rack or basket to allow complete immersion of equipment and
utensils into the hot water.
114099.5. In manual warewashing operations, a temperature measuring
device shall be provided and readily accessible for frequently
measuring the washing and sanitizing temperatures.
114099.6. Manual sanitization shall be accomplished in the final
sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature
is maintained at 171 F or above.
(b) The application of sanitizing chemicals by immersion, manual
swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution
for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at
least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at
least one minute.
(4) Contact with any chemical sanitizer that meets the
requirements of Section 180.940 of Title 40 of the Code of Federal
Regulations when used in accordance with the manufacturer's use
directions.
(c) Other methods approved by the enforcement agency.
114099.7. Mechanical sanitization shall be accomplished in the
final sanitizing rinse by one of the following:
(a) By being cycled through equipment that is used in accordance
with the manufacturer's specifications and achieving a utensil
surface temperature of 160
