Dishwashing Facilities and Cleaning

The operator shall provide adequate sinks with hot and cold water sufficient in quantity and pressure for washing and disinfecting dishes. When the dishwashing facility is to be used by other than a single family group, it is recommended that the operator provide a two-compartment sink. Every glass, cup, knife, fork, spoon and dish shall be washed thoroughly after each use with a suitable detergent and hot water and should be sanitized by one of the following methods: (A) immersion for at least 30 seconds in clean hot water at a temperature of at least 170°F, or (B) immersion for a period of at least one minute in a sanitizing solution containing (1) not less than 50 parts per million of available chlorine at a temperature not less than75°F, or (2) any other chemical sanitizing agent which is effective and nontoxic under use conditions and for whicha suitable field test is available. Such sanitizing agents, inuse solutions, shallprovide the equivalent bactericidal effect of a solution containing not less than 50 parts per millionofavailable chlorine at a temperature not less than 75°F. Every other utensil used in the handling, preparing, or consumption of food and drink should be cleaned immediately after use.