8.04.130 Utensils and equipment – Cleaning.
All equipment, including display cases or windows, counters, shelves, tables, meat blocks, refrigerators, stoves, hoods and sinks, shall be kept clean and free from dust, dirt, insects and other contaminating material. All cloths used by waiters, chefs and other employees shall be clean. All multi-use eating and drinking utensils shall be cleaned after each usage, and all multi-use utensils used in the preparation or serving of food and drink shall be thoroughly cleaned immediately following the day’s operation, in such a manner as to be clean to the sight and touch.
The cleaning may be accomplished by prerinsing, followed by washing in warm water (110 degrees Fahrenheit to 120 degrees Fahrenheit) containing an adequate amount of an effective soap or other effective detergent to remove grease and solids.
After cleaning, all such utensils shall be effectively subjected to one of the following bactericidal processes:
A. Method 1. Immersion for at least two minutes in clean, hot water, at a temperature of at least 170 degrees Fahrenheit, or for one-half minute in boiling water. Unless actually boiling water is used, an approved thermometer shall be available convenient to the vat. The pouring of scalding water over washed utensils shall not be accepted as satisfactory compliance. Where this method is employed, there shall be provided a hot water heater capable of maintaining a water temperature of at least 170 degrees Fahrenheit in the vat at all times during business hours. The heating device may be integral with the immersion vat.
B. Method 2. Immersion for at least two minutes in a chlorine rinse, containing at least 50 parts per million of available chlorine if hypochlorites are used, or a concentration of 100 parts per million if chloramines are used. The rinse should be made up to double strength, and shall not be used after the strength has been reduced to below the specified concentration in parts per million. When this method is employed, a three-compartment vat shall be required, the first compartment to be used for washing, the second for plain rinsing, and the third for chlorine immersion; provided, that, for existing installations, the second or rinsing compartment may be omitted if a satisfactory rinsing or spraying device is substituted.
C. Method 3. When dishwashing machines are employed, utensils should be prerinsed before being placed in the dishwashing machine. The health officer shall specify the washwater temperature. The period of exposure to rinsewater shall be two minutes and the temperature of rinsewater shall be maintained at 170 degrees Fahrenheit, or 15 seconds’ exposure to live steam.
D. Method 4. Some other equally effective means; provided, that such method or methods as are employed shall be approved by, and shall result in a degree of sanitation satisfactory to, the State Director of Health; and provided, that continuous effectiveness of such methods can be readily established. By any method used, the final test for cleanliness and satisfactory bactericidal treatment shall be freedom from bacteria, chemical reagent and any other foreign matter. If drying cloths are used, they shall be clean and shall be used for no other purpose. Silver and silver-plated tableware should not be treated with chlorine unless immediately rinsed in clean water following immersion in the chlorine solution, as silver chlorides are formed which blacken the silver; therefore, Method 1 or Method 3 may well be employed on such tableware.
Single-service containers shall be used only once. (Ord. 5212 § 1 (Exh. C), 1999; 1957 code § 4.02.210.)