New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-5 - Cleaning, Sanitization and Storage of Equipment and Utensils › Section 271-5.4 - Mechanical cleaning and sanitizing

Current through Register Vol. 46, No. 28, July 10, 2024
Facilities 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.