ARTICLE II. RESTAURANTS
DIVISION 2. MINIMUM STANDARDS OF
OPERATION
Sec. 12-40.
Washing and bactericidal treatment of utensils.
(a) Adequate facilities shall be
provided and maintained for the washing, rinsing and bactericidal treatment of all eating
and drinking utensils, each to be a separate and distinct operation, requiring a minimum
of a three (3) compartment sink with proper drain boards. Adequate facilities for heating
water for cleaning equipment and utensils shall be provided. An approved washing powder
shall be used. A sufficient number of dish baskets and sanitary glass storage racks shall
be provided.
(b) In washing dishes by hand, one of
the following methods of bactericidal treatment shall be used:
(1) Hot water: utensils shall be
submerged in hot water at one hundred seventy degrees (170°) Fahrenheit, or more, for at
least two (2) minutes.
(2) Chlorine: utensils shall be
submerged in a chlorine solution containing not less than one hundred (100) parts per
million of residual chlorine for at least two (2) minutes.
Where dishwashing machines are used,
the operation of the machine, temperature of wash and rinse waters and retention period of
dishes in the machine shall, for the purpose of bactericidal treatment, meet the approval
of the health officer.
(c) Nothing contained in this section
shall be construed as prohibiting the use of any other equipment or process which has been
demonstrated as being of at least equal efficiency and which is approved by the health
officer.
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