Dishwashing – Commercial or institutional type dishwashing equipment shall be

Dishwashing – Commercial or institutional type dishwashing equipment shall be provided in facilities with more than twenty- four (24) beds. The dishwashing area shall be separated from the food preparation area by a partition wall. If sanitizing is to be accomplished by hot water, a minimum temperature of one hundred eighty degrees (180o) Fahrenheit shall be maintained during the rinsing cycle. An alternate method of sanitizing through use of chemicals (chlorine) may be provided if sanitizing standards are observed in accordance with requirements as set forth by the Mississippi State Department of Health. Adequate counter space for stacking soiled dishes shall be provided in the dishwashing area at the most convenient place of entry from the dining room, followed by a disposer with can storage under the counter. There shall be a pre-rinse sink, then the dishwasher and finally a counteror drain for clean dishes. The dishwashing areas shall have a wall or partition separating soiled and clean dish areas.