Utensils and equipment: Rinsing procedures.

Washed utensils and equipment must be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1. Use of a distinct, separate water rinse after washing and before sanitizing if using: (a) A three-compartment sink; (b) Alternative manual warewashing equipment equivalent to a three-compartment sink; or (c) A three-step washing, rinsing and sanitizing procedure in a warewashing system for CIP equipment; 2. Use of a detergent-sanitizer if using: (a) Alternative warewashing equipment that is approved for use with a detergent-sanitizer; or (b) A warewashing system for CIP equipment; 3. Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two-compartment sink operation; 4. If using a warewashing machine that does not recycle the sanitizing solution as described in subsection 5 or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is: (a) Integrated in the application of the sanitizing solution; and (b) Wasted immediately after each application; or 5. If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.