Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0200 - Mechanical Cleaning and Sanitizing of Utensils and Equipment

Current through Register Vol. 63, No. 7, July 1, 2024
(1) All mechanical
			 dishwashing devices must be commercially rated and MSF approved meeting
			 subsections (1) through (3) of this rule.
(a)
			 Machines and devices shall be properly installed and maintained in good repair
			 and shall be operated in accordance with manufacturer's instructions. For all
			 nonconveyor machines, the cycle control switch shall automatically reset to the
			 off position if a cycle is interrupted. Utensils and equipment placed in the
			 machine shall be exposed to all cleaning and sanitizing cycles. Automatic
			 detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors,
			 if any, shall be properly installed and maintained.
(b) The pressure of final sanitizing 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 (Iron Pipe Size)
			 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 three
			 degrees Fahrenheit, shall be provided to indicate the temperature of the final
			 rinse water as it enters the manifold. The temperature of the final rinse will
			 be checked and logged during every meal.
(d) In multi-tank machines, 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 specifications are 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 cleaning of utensils following sanitization. This does not
			 preclude the use of easily movable dish tables for the storage of cleaned
			 utensils following sanitization. Wooden racks, toweling, absorbent materials or
			 other materials which are not easily cleanable will not be used on drainboards
			 and dish tables.
(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
			 operation unless a prewash cycle is a part of the dishwashing machine.
			 Equipment and utensils shall be placed in racks, trays, 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 in a way that permits
			 free draining.
(g) Domestic or
			 home-style dishwashers shall not be used unless modified by the manufacturer or
			 factory representative to meet specifications of water pressure, water
			 temperature, and cycling control in subsections (1) through (3) of this
			 rule.