Virginia Administrative Code
Title 2 - AGRICULTURE
Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES
Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS
Part IV - Equipment, Utensils, and Linens
Article 6 - Cleaning of Equipment and Utensils
Section 2VAC5-585-1860 - Rinsing procedures
Current through Register Vol. 41, No. 3, September 23, 2024
Washed utensils and equipment shall 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:
2. Use of a detergent-sanitizer as specified under 2VAC5-585-1710 if using:
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 specified under subdivision 5 of this section, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is:
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.
Statutory Authority
§ 3.2-5121 of the Code of Virginia.