N.Y. Comp. Codes R. & Regs. Tit. 1 §§ 271-5.4
Current through Register Vol. 46, No. 41, October 9, 2024
Section 271-5.4 - Mechanical cleaning and sanitizingFacilities and/or equipment shall be available, either in a servicing area or in place, to provide for proper cleaning and sanitizing of all food-contact surfaces including product modules, lids and dispensing utensils. Mechanical cleaning and sanitizing equipment and practices shall conform to the following requirements:
(a) Cleaning and sanitizing may be done by spray-type or immersion dishwashing machines or by any other type of machine or device if it is demonstrated that it thoroughly cleans and sanitizes equipment and utensils. These machines and devices shall be properly installed and maintained in good repair. Machines and devices shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. Automatic detergent dispensers, wetting agent dispensers and liquid sanitizer injectors, if any, shall be properly installed and maintained.(b) The pressure of final rinse water supplied to spray-type dishwashing machines shall not be less than 15 nor more than 25 pounds per square inch measured in the water line immediately adjacent to the final rinse control valve. A 1/4 inch IPS valve shall be provided immediately upstream from the final rinse control valve to permit checking the flow pressure of the final rinse water.(c) Machine or waterline mounted numerically scaled indicating thermometers, accurate to plus or minus 3°F, shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.(d) Rinse water tanks shall be protected by baffles, curtains or other effective means to minimize the entry of wash water into the rinse water. Conveyors in dishwashing machines shall be accurately timed to assure proper exposure times in wash and rinse cycles in accordance with manufacturers' specifications attached to the machines.(e) Drain boards shall be provided and be of adequate size for the proper handling of soiled utensils prior to washing and of cleaned utensils following sanitization and shall be so located and constructed as not to interfere with the proper use of the dishwashing facilities. This does not preclude the use of easily movable dish tables for the storage of soiled utensils or the use of easily movable dish tables for the storage of clean utensils following sanitization.(f) Equipment and utensils shall be flushed or scraped and, when necessary, soaked to remove gross food particles and soil prior to being washed in a dishwashing machine unless a prewash cycle is a part of the dishwashing machine operation. Equipment and utensils shall be placed in racks, trays or baskets, or on conveyors, in a way that food-contact surfaces are exposed to the unobstructed application of detergent wash and clean rinse waters and that permits free draining.(g) Machines (single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization may be used, provided that: (1) the temperature of the wash water shall not be less than 120°F;(2) the wash water shall be kept clean;(3) chemicals added for sanitization purposes shall be automatically dispensed;(4) utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturers' specifications for time and concentration;(5) the chemical sanitizing rinse water temperature shall not be less than 75°F nor less than the temperature specified by the machine's manufacturer;(6) chemical sanitizers used shall meet the requirements of title 21 of the Code of Federal Regulations, section 178.1010, (revised as of April 1, 2013), pages 362-371, published by the Office of the Federal Register and available from the Superintendent of Documents, U.S. Government Printing Office, Washington, DC 20402; and(7) a test kit or other device that accurately measures the parts per million concentration of the solution shall be available and used.(h) Machines using hot water for sanitizing may be used provided that wash water and pumped rinse water shall be kept clean and water shall be maintained at not less than the temperature stated in subdivision (g) of this section. (1) Single-tank, stationary-rack, dual temperature machine: Wash temperature 150°F .....................................................................
Final rinse temperature 180°F ..............................................................
(2) Single-tank, stationary-rack, single-temperature machine: Wash temperature 165°F .....................................................................
Final rinse temperature 165°F ..............................................................
(3) Single-tank, conveyor machine: Wash temperature 160°F .....................................................................
Final rinse temperature 180°F ..............................................................
(4) Multitank, conveyor machine: Wash temperature 150°F .....................................................................
Pumped rinse temperature 160°F ........................................................
Final rinse temperature 180°F ..............................................................
(5) Single-tank, pot, pan, and utensil washer (either stationary or moving-rack): Wash temperature 140°F .....................................................................
Final rinse temperature 180°F ..............................................................
(i) All dishwashing machines shall be thoroughly cleaned at least once a day or more often when necessary to maintain them in a satisfactory operating condition.N.Y. Comp. Codes R. & Regs. Tit. 1 §§ 271-5.4
Amended, New York State Register April 30, 2014/Volume XXXVI, Issue 17, eff. 4/30/2014Repealed New York State Register June 22, 2016/Volume XXXVIII, Issue 25, eff. 6/22/2016Adopted New York State Register December 21, 2016/Volume XXXVIII, Issue 51, eff. 12/21/2016