470 IAC 3-4.7-117 Manual dish washing

Sec. 117. (a) Staff shall thoroughly wash multi-use utensils and equipment in a detergent solution in the first compartment of the sink. (b) Staff shall rinse the equipment free of detergent solutions in clean water by immersing in the second compartment of the sink. (c) All eating and drinking utensils and the food contact surfaces of all other equipment and utensils are sanitized in the third compartment as specified in 410 IAC 7-24-270 through 410 IAC 7-24-276. Any reference to a noncritical item in 410 IAC 7-24-270 through 410 IAC 7-24-276 does not apply to this rule. (d) The center shall post instructions for proper manual dish washing in the kitchen if dishes are washed and sanitized manually. (e) Dishes and utensils shall always be air-dried. (f) The center may use sturdy, single-use, disposable utensils and dishes as an alternative to dish washing. If the center uses any cooking or serving utensils or dishes that are not disposable, they must have and use approved dish washing facilities.