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Oklahoma Administrative Code (Last Updated: March 11, 2021) |
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TITLE 310. Oklahoma State Department of Health |
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Chapter 257. Food Establishments |
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Subchapter 7. Equipment, Utensils and Linens |
SECTION 310:257-7-51. Manual warewashing, sink compartment requirements
Latest version.
- (a) Except as specified in (c) or (f) of this Section, a sink with at least three (3) compartments shall be provided 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 too large for the warewashing sink, a warewashing machine or alternative equipment as specified in (c) of this Section shall be used. The sink system shall be made of equipment and materials intended for the use of warewashing. The sink system shall be designed and installed so that warewashing of utensils cannot be contaminated by handwashing.(c) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include:(1) High-pressure detergent sprayers;(2) Low- or line-pressure spray detergent foamers;(3) Other task-specific cleaning equipment;(4) Brushes or other implements;(5) 2-compartment sinks as specified under (d) and (e) of this Section; or(6) Receptacles that substitute for the compartments of a multicompartment sink in the case of temporary food establishments.(d) Before a 2-compartment sink is used:(1) The food establishment is a retail establishment that does not serve or prepare unpackaged Time/Temperature Control for Safety Foods;(2) The license holder shall have its use approved; and(3) The license holder shall limit the number of kitchenware items cleaned and sanitized in the 2-compartment sink, and shall limit warewashing to batch operations for cleaning kitchenware at the end of a shift, and shall:(A) Make up the cleaning and sanitizing solutions immediately before use and drain them immediately after use, and(B) Use a detergent-sanitizer to sanitize and apply the detergent-sanitizer in accordance with the manufacturer's label instructions and as specified under OAC 310:257-7-76, or(C) Use a hot water sanitization immersion step as specified under OAC 310:257-7-91(3).(e) A 2-compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process.(f) Food establishments that sell only prepackaged foods have no food preparation, and have no equipment or utensils that require cleaning are exempt from the requirements of a warewashing sink.