Slow cookers are not permitted for this purpose. Accurate temperature measuring devices must be provided in each refrigeration unit or ice chest, and for monitoring internal food temperatures. Dishwashing Facilities Single service disposable utensils must be provided for eating and drinking purposes. Multi-use utensils may be used for the purpose of preparation, storage, service and dispensing of food. For washing multi-use utensils, a dishwashing facility must be available which consists of either an approved dishwashing machine, a three compartment sink, or at a minimum three containers of sufficient size to immerse utensils.
Washing utensils in warm water in the first sink or container.
Rinsing in clear water in second sink or container. Sanitizing with an approved sanitizer in the third sink or container. Air drying all utensils and equipment. Towel drying is prohibited. Approved sanitizers include quaternary ammonium, iodine, or chlorine.