Current through Register Vol. 48, No. 9, September 27, 2024
4-301.11
Cooling, Heating, and Holding Capacities.
Equipment for cooling and heating food and holding cold and
hot foodshall be sufficient in number and capacity to maintain food
temperatures as specified under Chapter 3.Pf
4-301.12
Manual Warewashing,
Sink Compartment Requirements.
(A)
Except as specified in (C) of this section, a sink with at least three (3)
compartments shall be provided for manually washing, rinsing, and sanitizing
equipment and utensils.
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(B) Sink compartments shall be large enough
to accommodate immersion of the largest equipment and utensils. If equipment or
utensils are too large for the warewashing sink, a warewashing machine or
alternative equipment as specified in (C) of this section shall be used.
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(C) Alternative manual warewashing equipment
may be used when there are special cleaning needs or constraints and its use is
approved. Alternative manual warewashing equipment may include:
(1) High-pressure detergent
sprayers;
(2) Low- or line-pressure
spray detergent foamers;
(3) Other
task-specific cleaning equipment;
(4) Brushes or other implements;
(5) Two (2)-compartment sinks as specified
under (D) and (E) of this section; or
(6) Receptacles that substitute for the
compartments of a multicompartment sink.
(D) Before a two (2) compartment sink is
used:
(1) The permit holder shall have its
use approved and
(2) The permit
holder shall limit the number of kitchenware items cleaned and sanitized in the
two (2) compartment sink, shall limit warewashing to batch operations for
cleaning kitchenware such as between cutting one type of raw meat and another
or cleanup at the end of a shift, and shall:
(a) Make up the cleaning and sanitizing
solutions immediately before use and drain them immediately after use,
and
(b) Use a detergent-sanitizer
to sanitize and apply the detergent-sanitizer in accordance with the
manufacturer's label instructions and as specified under 4-501.115,
or
(c) Use a hot water sanitization
immersion step as specified under 4-603.16(C).
(E) A two (2) compartment sink may not be
used for warewashing operations where cleaning and sanitizing solutions are
used for a continuous or intermittent flow of kitchenware or tableware in an
ongoing warewashing process.
4-301.13
Drainboards.
Drainboards, utensil racks, or tables large enough to
accommodate all soiled and cleaned items that may accumulate during hours of
operation shall be provided for necessary utensil holding before cleaning and
after sanitizing.
4-301.14
Ventilation Hood Systems, Adequacy.
Ventilation hood systems and devices shall be sufficient in
number and capacity to prevent grease or condensation from collecting on walls
and ceilings.
4-301.15
Clothes Washers and Dryers.
(A)
Except as specified in (B) of this section, if work clothes or linens are
laundered on the premises, a mechanical clothes washer and dryer shall be
provided and used.
(B) If
on-premises laundering is limited to wiping cloths intended to be used moist or
wiping cloths are air-dried as specified under 4-901.12, a mechanical clothes
washer and dryer need not be provided.
