SECTION 310:285-5-5. Cleaning and bactericidal treatment of utensils

(a)   Multi-use utensils.

(1)   All unwrapped multi-use utensils shall be removed from the room after each occupancy for cleaning and sanitizing.

(2)   All multi-use utensils shall be in good condition.

(3)   Multi-use utensils shall be washed, rinsed, and sanitized after each use.

(4)   To prevent cross-contamination multi-use utensils shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.

(b)   Single-service utensils. Single-service utensils shall be used only once, purchased only in sanitary containers, stored therein in a clean dry place until needed, and handled in a sanitary manner.

(c)   Manual cleansing and sanitizing. Existing facilities for manual washing and sanitizing of multi-use utensils shall include a sink with not fewer than two (2) compartments. The two-compartment sink used for washing equipment and utensils shall not be used for handwashing. 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.

(d)   Mechanical cleansing and sanitizing. Cleaning and sanitizing may be done by mechanical dishwashing machines provided that:

(1)   The dish temperature reaches 170° during the final rinse;

(2)   The dish is sanitized with chlorine at a concentration of 50 ppm and a water temperature of at least 75° after cleaning and rinsing;

(3)   Immersion in a clean solution containing any other sanitizing agent allowed under 21 CFR 178.1010.

(4)   Adequacy of the sanitizing cycle will be determined by the generally accepted test method.