New York Codes, Rules and Regulations
Title 10 - DEPARTMENT OF HEALTH
Chapter I - State Sanitary Code
Part 14 - Food Service Establishments
Subpart 14-5 - Vending Of Food And Beverages
Equipment and Utensil Cleaning and Sanitization
Section 14-5.111 - Manual facilities

The preferred manual method of cleaning and sanitizing equipment and utensils 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 State Commissioner of Health 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 utensils examined and free from coliform bacteria.