HAR §11-50-47. Numbers and capacities

(a) Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in subchapter 3. (b) Manual warewashing, sink compartment requirements. (1) Except as specified in paragraph (3), a sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils; (2) 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 paragraph (3) shall be used; (3) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved by the director. Alternative manual warewashing equipment may include: (A) High-pressure detergent sprayers; 50-125 §11-50-47 (B) Low- or line-pressure spray detergent foamers; (C) Other task-specific cleaning equipment; (D) Brushes or other implements; (E) One or two-compartment sinks if only a limited number of utensils need to be (F) washed; or Receptacles that substitute for the compartments of a multicompartment sink. (c) Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. (d) If required by law, devices shall be sufficient in prevent grease or condensation ventilation hood systems and number and capacity to from collecting on walls and ceilings. (e) (1) (2) Clothes washers and dryers. Except as specified in paragraph (2), if work clothes or linens are laundered on the premises, a mechanical clothes washer and dryer shall be provided and used; If on-premises laundering is limited to wiping cloths intended to be used moist, or wiping cloths are air-dried as specified in section 11-50-53(b), a mechanical clothes washer and dryer need not be provided. (f) A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar. (g) (1) (2) (h) mechanical (1) Food temperature measuring devices. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in subchapter 3; A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Temperature measuring devices, manual and warewashing. In manual warewashing operations, a temperature measuring device shall be provided and readily 50-126 §11-50-48 accessible for frequently measuring the washing and sanitizing temperatures; (2) In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (i) A test kit or other device that accurately measures the concentration in parts per million of sanitizing solutions shall be provided. (j) Cleaning agents and sanitizers, availability. (1) Cleaning agents that are used to clean equipment and utensils as specified in section 11-50-50, shall be provided and available for use during all hours of operation; (2) Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensil as specified in section 11-50-51, shall be provided and available for use during all hours of operation. [Eff 2/24/2014; am and comd\UG 24 2029 (Auth: HRS §321-11) (Imp: HRS §321-11)