New York Codes, Rules and Regulations
Title 10 - DEPARTMENT OF HEALTH
Chapter I - State Sanitary Code
Part 14 - Food Service Establishments
Subpart 14-1 - Food Service Establishments
Equipment and Utensil Cleaning and Sanitation
Section 14-1.111 - Manual facilities
Universal Citation: 10 NY Comp Codes Rules and Regs ยง 14-1.111
Current through Register Vol. 46, No. 39, September 25, 2024
An acceptable manual method of cleaning and sanitizing equipment, utensils and tableware is to use a three-compartment sink; to wash in the first compartment with hot water and a detergent; rinse in clean hot water in the second compartment; and sanitize in the third compartment, using an accepted procedure. Other methods acceptable to the permit-issuing official may be used. The procedure must clean and sanitize the article so as to produce an average plate count of not more than 100 colonies on the surface of the utensils examined, with no coliform bacteria.
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