Violation ExplanationOfficial Report Wording, Item #20
Warewashing and Sanitizing:
1. Three compartment sink: wash, rinse, sanitize, air dry. 50 ppm chlorine, or 200 ppm quaternary ammonia or 12.5 ppm iodine for one minute. (10 pts.)
2. Warewashing machine: 180°F final rinse or 50 ppm chlorine at dish level. (10 pts.)
3. In use utensils and cutting boards once per 4 hours, in-place manual cleaning & CIP system: wash, rinse and sanitize. (10 pts.)
PUBLIC HEALTH REASON
Soiled dishware, pots, pans, cutting boards and food contact surfaces of equipment, must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces using detergents. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165°F and 180°F, chlorine mixed at concentrations between 50-200 ppm, quaternary ammonia mixed at concentrations between 150-400 ppm, and iodine mixed at a concentration of 12.5 ppm.
1. When equipment and utensils are washed and sanitized by hand, a three basin sink is required. The first basin is filled with hot soapy water. The second is filled with clean rinse water and the third is filled with water containing sanitizer. Equipment and utensils are washed in the first basin to remove soil and food residue. They are then rinsed free of detergents in the second compartment and are then placed in the third compartment where they are sanitized. The equipment and utensils must remain in the sanitizing solution for at least one minute to allow the sanitizer enough contact time to effectively kill disease-causing microorganisms that may be left on the surfaces after washing and rinsing.
2. If a dishmachine is provided in a food establishment it must be of commercial design to effectively sanitize. Most commercial dishmachines sanitize equipment and utensils by the accumulation of heat from contact with 180°F hot water, or by contact with chemical sanitizers such as chlorine, during the dishmachine’s final rinse cycle.
3. Knives, slicers, tongs, cutting boards and other utensils that are used on a continual basis, must be washed and sanitized once ever four hours to prevent the accumulation of disease-causing microorganisms on their surfaces. These utensils must be pulled from use and washed in the three basin sink or dishmachine.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into a warewashing sink or dishmachine, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue and soil, rinsed free of detergents with clean water, then soaked in an approved sanitizer and allowed to air dry.
Some equipment is designed with a Clean In Place (CIP) system. These systems clean and sanitize by the circulation of detergents and sanitizers through a piping system into and over internal equipment surfaces.
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