Section 750.830  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.  Such machines and devices shall be properly installed and maintained in good repair.  Machines and devices shall be operated in accordance with the manufacturer's instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles.  Automatic detergent dispensers and 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 be not less than 15 or more than 25 pounds per square inch measured in the water line immediately adjacent to the machine. A one-quarter-inch-IPS valve shall be provided immediately upstream from the final-rinse control valve to permit checking the flow pressure of the final rinse water.

c)         Machine or water line mounted numerically scaled indicating thermometers accurate to +3 degrees F. 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 so protected by baffles, curtains, or other effective means as to minimize the entry of wash water into the rinse water.  Conveyors in dishwashing machines shall be accurately timed to assure proper exposure times in wash and rinse cycles in accordance with manufacturer's specifications attached to the machine.

e)         Drain boards shall be provided and 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 their being cleaned in a dishwashing machine unless a pre-wash 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 detergents, wash and clean rinse water 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 wash water shall not be less than 120 degrees F.

2)         The wash water 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 manufacturer's specifications for time and concentration.

5)         The chemical sanitizing rinse water temperature shall be not less than 75 degrees F. nor 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 solution shall be available and used.

h)         Machines using hot water for sanitizing may be used provided that wash water and pumped rinse water be kept clean and water shall be maintained at not less than the temperature stated in Section 750.830(h)(1) through (5).

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

2)         Single-tank, stationary-rack, single-temperature machine:

3)         Single-tank, conveyor machine:

4)         Multi-tank, conveyor mahcine:

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

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.