New Jersey Administrative Code
Title 8 - HEALTH
Chapter 24 - SANITATION IN RETAIL FOOD ESTABLISHMENTS, FOOD AND BEVERAGE VENDING MACHINES, AND COTTAGE FOOD OPERATIONS
Subchapter 4 - EQUIPMENT, UTENSILS, AND LINENS
Section 8:24-4.9 - Mechanical warewashing equipment
Current through Register Vol. 56, No. 6, March 18, 2024
(a) A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications, including the following:
(b) Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks.
(c) A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:
(d) A warewashing machine that uses a chemical for sanitization and that is installed after January 2, 2007, shall be equipped with a device that indicates audibly or visually when more chemical sanitizer needs to be added.
(e) Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine, and if the flow pressure-measuring device is upstream of the fresh hot water sanitizing rinse control valve, the device shall be mounted in a one-fourth inch iron pipe size (IPS) valve.
(f) Sinks and drainboards of warewashing sinks and machines shall be self-draining.
(g) A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned:
(h) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
(i) The temperature of the wash solution in spray type warewashers that use hot water to sanitize shall not be less than:
(j) The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize shall not be less than 120 degrees Fahrenheit.
(k) In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 degrees Fahrenheit, or less than:
(l) The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 15 pounds per square inch or more than 25 pounds per square inch as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
(m) Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of one pound per square inch or smaller and shall be accurate to +/- two pounds per square inch in the 15 to 25 pounds per square inch range.