North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .3300 - ADULT DAY SERVICE FACILITIES › Section 18A .3312 - MANUAL CLEANING AND SANITIZING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Adult
				  day service facilities licensed for or serving food to 30 or more participants
				  shall provide and use a three-compartment sink with drainboards or counter top
				  space of adequate size on each end if multi-service eating and drinking
				  utensils are manually cleaned and sanitized.
(b) Adult day service facilities licensed for
				  or serving food to fewer than 30 participants that use a domestic dishwasher
				  and two-compartment sink for sanitizing multi-service articles shall sanitize
				  as required in Paragraph (e)(4) of this Rule. Sink compartments shall be large
				  enough to submerge the largest items to be washed and each compartment shall be
				  supplied with hot and cold running water.
(c) If required under Rule .3310 of this
				  Section, drainboards or counter top space of adequate size shall be provided
				  for handling of soiled utensils prior to washing and cleaned utensils following
				  sanitizing. Drainboards or counter top space shall be no less than 24" long.
				  For adult day service facilities licensed for or serving food to fewer than 13
				  participants and located in a residence, a domestic dishwasher may be used to
				  provide the equivalent of 24" of drainboard space, and other designated areas
				  not contiguous with the sink may be used to meet drainboard or counter top
				  space requirements.
(d) Equipment
				  and utensils shall be preflushed or prescraped and, when necessary, presoaked
				  to remove gross food particles and soil.
(e) Except for fixed equipment and utensils
				  too large to be cleaned in sink compartments, manual washing, rinsing, and
				  sanitizing shall be conducted in the following sequence:
(1) Sinks shall be cleaned and sanitized
				  prior to use;
(2) Equipment and
				  utensils shall be thoroughly washed in the first compartment with a hot
				  detergent solution that is changed when visibly soiled;
(3) Equipment and utensils shall be rinsed
				  free of detergent and abrasives with clean water in the second compartment;
				  and
(4) The food-contact surfaces
				  of equipment and utensils shall be sanitized in the third compartment by:
(A) Immersion for at least one minute in
				  clean, hot water at a temperature of at least 170°F (77°C);
(B) Immersion for at least two minutes in a
				  clean solution containing at least 50 parts per million (ppm) of available
				  chlorine at a temperature of at least 75°F (24°C);
(C) Immersion for at least two minutes in a
				  clean solution containing at least 12.5 ppm of available iodine and having a pH
				  not higher than 5.0 and at a temperature of at least 75°F (24°C);
				  or
(D) Immersion for at least two
				  minutes in a clean solution containing at least 200 ppm of quaternary ammonium
				  products and having a temperature of at least 75°F (24°C), provided
				  that the product is labeled to show that it is effective in water having a
				  hardness value at least equal to that of the water being used.