1. (a) The operator of a food establishment shall ensure that, if dry cleaning methods, including brushing, scraping, and vacuuming are used,

   1. (1) the dry cleaning method is only used on surfaces that are soiled with dry food residues that are not potentially hazardous; and
   2. (2) cleaning equipment used in dry cleaning food-contact surfaces is not used for any other purpose.

2. (b) The operator shall ensure that fixed equipment or equipment too large to be cleaned in a sink compartment or warewashing machine is washed, rinsed, and sanitized by

   1. (1) using alternative manual warewashing equipment such as a high-pressure detergent sprayer, a low- or line-pressure spray detergent foamer, a brush or other similar implement, a receptacle that substitutes for the compartments of a three-compartment warewashing sink, or other task-specific cleaning equipment;
   2. (2) disassembling, as necessary to allow access of the detergent solution to all parts of the equipment to be washed, rinsed, and sanitized;
   3. (3) precleaning, as specified in 18 AAC 31.422, the equipment components and utensils;
   4. (4) washing, rinsing, and sanitizing as specified in 18 AAC 31.423 - 18 AAC 31.424;
   5. (5) air-drying as specified in 18 AAC 31.425; and
   6. (6) reassembling as specified in 18 AAC 31.425.

(Eff. 12/28/2006, Register 180)

Authority: AS 17.20.005, AS 17.20.072, AS 17.20.290, AS 17.20.020, AS 17.20.180, AS 44.46.020