Section 750.820  Manual Cleaning and Sanitizing

a)         For manual washing, rinsing and sanitizing utensils and equipment, a sink with no 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 the sink compartments shall be washed manually or cleaned through pressure spray methods.

b)         Drain boards and easily movable dish tables of adequate size shall be provided for proper handling of soiled utensils prior to washing and for clean 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 pre-flushed or pre-scraped and, when necessary, pre-soaked 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 in 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 Section 750.820(e)(1) through (4).

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

1)         Immersion for at least one-half (1/2) minute in clean, hot water at a temperature of at least 170 degrees F.; or

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 having a temperature of at least 75 degrees F.; or

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 having a temperature of at least 75 degrees F.; or

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 and having a temperature of at least 75 degrees F. for one minute; or

5)         Treatment with steam free from materials or additives other than those specified in 21 CFR 173.310 in the case of equipment too large to be sanitized 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 Section 750.820(e)(4), in the case of 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 or under the sanitizing compartment of the sink capable of maintaining the water at a temperature of at least 170 degrees F.; and

2)         A numerically scaled indicating thermometer accurate to +¿3 degrees F. convenient to the sink that can be used 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 sanitizing, 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.