Section 190.10. Dishwashing.

 

(1)   Pre-wash. Flushing or scraping and, when necessary, soaking multi-use eating and drinking utensils shall be made an integral part of both manual and mechanical washing operations.

(2)   Manual washing. Manual washing of utensils shall comply with the following standards and procedures:

(a) Sinks. A 3-compartment sink shall be provided except that a 2-compartment sink is permitted if it was installed before May 1, 1964.

(b) Hand dishwashing. The utensils shall be washed in hot water that is at a temperature of 110 ° to 120 ° F. (43 ° to 49 ° C.) and that contains an adequate amount of an effective detergent. Water shall be kept clean by changing it frequently. The utensils shall be rinsed in clean water following dishwashing to help remove detergent and to facilitate adequate sanitization.

(c) Sanitizing. Following dishwashing and rinsing, all utensils shall be sanitized by one of the following methods:

1. Submerge all utensils for 30 seconds in clean water maintained at a temperature of 170 ° F. (76 ° C.) or more; or

2. Submerge all utensils in hot water at a minimum temperature of 110 ° F. (43 ° C.) to remove detergent, then submerge for at least 2 minutes in a hypochlorite solution. This solution shall be made up with a chlorine solution concentration of at least 100 parts per million and shall be discarded when the chlorine concentration goes below 50 parts per million. All hypochlorite solutions shall be prepared at least 3 times each day prior to use in sanitizing the dishes used at each main meal. Water softeners, washing compounds and detergents may not be added to hypochlorite solutions. Utensils shall be racked in baskets so that all surfaces will be reached by the chemical solution while they are submerged. Other chemical-sanitizing solutions may be used only if they are approved by the department and are used in concentrations specified by the department.

(d) Thermometer. A suitable thermometer shall be provided for frequent determination of the temperature of the water used for sanitizing, washing and rinsing the utensils.

(e) Handaids. Brushes, dishmops, dishcloths and other handaids used in dishwashing operations shall be sanitized after each period of use.

(3)   Mechanical washing. Mechanical washing of utensils shall comply with the following standards and procedures:

(a) Racking. Utensils shall be placed in racks, trays or baskets, or on conveyors, in a way that exposes food-contact surfaces to the unobstructed application of detergent, wash water and clean rinse water and that permits free-draining.

(b) Wash water. The wash water temperature of utensil washing machines shall be held at from 130 ° to 150 ° F. (55 ° to 66 ° C.). Utensils shall be in the washing section for at least 20 seconds.

(c) Detergent. A detergent shall be used in all utensil washing machines unless manual washing with a detergent precedes the machine operation. Mechanical dishwashers shall be equipped with automatic detergent dispensers.

(d) Sanitizing. For sanitizing in a spray-type machine, dishes shall be subjected to a rinse period of 10 seconds or more at a temperature in the supply line at the machine of at least 180 ° F. (82 ° C.). For sanitizing in an immersion-type machine, dishes shall be submerged for 30 seconds or more with the water at a temperature of 170 ° F. (76 ° C.) or more. There shall be a constant change of water through the inlet and overflow.

(e) Thermometers. Thermometers shall be located in both the wash and rinse water lines, and in readily visible locations. Thermostatic control of the temperature of the rinse water shall be provided in new equipment.

(f) Water pressure. The pressure of the water used in spray washing and rinsing should be 15 to 25 pounds per square inch at the machine nozzles.

(g) Home-type dishwasher. Where the home-type washer is used, the unit shall be limited in use to either 140 ° F. (60 ° C.) for dishwashing, or 180 ° F. (82 ° C.) for rinsing and sanitizing dishes, but not for both unless the dishwasher is equipped to provide both wash water at 140 ° F. (60 ° C.) and rinse water at 180 ° F. (82 ° C.).

(4)   Drying of utensils. Utensils shall be allowed to drain and air-dry in racks or baskets following both manual and mechanical dishwashing operations. Towel drying of utensils after dishwashing is prohibited.

History: Cr. Register, December, 1985, No. 360 , eff. 1-1-86.

Note

Institutions may obtain copies of the department's list of approved sanitizers by writing: Bureau of Public Health, P.O. Box 309, Madison, Wisconsin 53701. Microsoft Windows NT 6.1.7601 Service Pack 1