1. (a) Good repair and proper adjustment.

   1. (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under 20 CAR § 193-101 et seq., and 20 CAR § 193-201 et seq.
   2. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
   3. (3) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
2. (b) Cutting surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3. (c) Microwave ovens. Microwave ovens shall meet the safety standards specified in 21 C.F.R. § 1030.10, Microwave ovens.

4. (d) Warewashing equipment — Cleaning frequency. A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths, and drainboards or other equipment used to substitute for drainboards as specified under 20 CAR § 193-301(c) shall be cleaned:

   1. (1) Before use;
   2. (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and
   3. (3) If used, at least every twenty-four (24) hours.

5. (e) Warewashing machines — Manufacturers' operating instructions.

   1. (1) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
   2. (2) A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.

6. (f) Warewashing sinks — Use limitation.

   1. (1) A warewashing sink may not be used for handwashing as specified under 20 CAR § 191-301(e).

   2. (2)

      1. (A) If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall be cleaned as specified under subdivision (d) of this section before and after each time it is used to wash wiping cloths or wash produce or thaw food.
      2. (B) Sinks used to wash or thaw food shall be sanitized as specified under 20 CAR § 193-701 et seq., before and after using the sink to wash produce or thaw food.
7. (g) Warewashing equipment — Cleaning agents. When used for warewashing, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment as specified in 20 CAR § 193-301(b)(3), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. ^Pf
8. (h) Warewashing equipment — Clean solutions. The wash, rinse, and sanitize solutions shall be maintained clean.
9. (i) Manual warewashing equipment — Wash solution temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than forty-three degrees Celsius (43°C) (one hundred ten degrees Fahrenheit (110°F)) or the temperature specified on the cleaning agent manufacturer's label instructions. ^Pf

10. (j) Mechanical warewashing equipment — Wash solution temperature.

    1. (1) The temperature of the wash solution in spray-type warewashers that use hot water to sanitize may not be less than:

       1. (A) For a stationary rack, single temperature machine, seventy-four degrees Celsius (74°C) (one hundred sixty-five degrees Fahrenheit (165°F)); ^Pf
       2. (B) For a stationary rack, dual temperature machine, sixty-six degrees Celsius (66°C) (one hundred fifty degrees Fahrenheit (150°F)); ^Pf
       3. (C) For a single tank, conveyor, dual temperature machine, seventy-one degrees Celsius (71°C) (one hundred sixty degrees Fahrenheit (160°F)); ^Pf or
       4. (D) For a multitank, conveyor, multitemperature machine, sixty-six degrees Celsius (66°C) (one hundred fifty degrees Fahrenheit (150°F)). ^Pf
    2. (2) The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than forty-nine degrees Celsius (49°C) (one hundred twenty degrees Fahrenheit (120°F)). ^Pf
11. (k) Manual warewashing equipment — Hot water sanitization temperatures.* If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at seventy-seven degrees Celsius (77°C) (one hundred seventy-one degrees Fahrenheit (171°F)) or above. ^P

12. (l) Mechanical warewashing equipment — Hot water sanitization temperatures.

    1. (1) Except as specified in subdivision (l)(2) of this section, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than ninety degrees Celsius (90°C) (one hundred ninety-four degrees Fahrenheit (194°F)), or less than: ^Pf

       1. (A) For a stationary rack, single temperature machine, seventy-four degrees Celsius (74°C) (one hundred sixty-five degrees Fahrenheit (165°F)); ^Pf or
       2. (B) For all other machines, eighty-two degrees Celsius (82°C) (one hundred eighty degrees Fahrenheit (180°F)). ^Pf
    2. (2) The maximum temperature specified under subdivision (l)(1) of this section does not apply to the high pressure and temperature systems with wand-type, handheld spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
13. (m) Mechanical warewashing equipment — Sanitization pressure. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve shall be within the range specified on the machine manufacturer's data plate and may not be less than thirty-five kilopascals (35 kPa) (five pounds per square inch (5 psi)) or more than two hundred kilopascals (200 kPa) (thirty pounds per square inch (30 psi)).

14. (n) Manual and mechanical warewashing equipment — Chemical sanitization — Temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under 20 CAR § 193-703(3) shall meet the criteria specified under 20 CAR § 196-204(a), sanitizers — criteria, shall be used in accordance with the Environmental Protection Agency-registered label use instructions, and shall be used as follows:

    1. (1) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: ^P

       Concentration Range	Minimum Temperature	Minimum Temperature
       mg/L	pH 10 or less°C (°F)	pH 8 or less°C (°F)
       25—49	49 (120)	49 (120)
       50—99	38 (100)	24 ( 75)
       100	13 ( 55)	13 ( 55)

       ;

    2. (2) An iodine solution shall have a:

       1. (A) Minimum temperature of twenty degrees Celsius (20°C) (sixty-eight degrees Fahrenheit (68°F)); ^P
       2. (B) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective; ^P and
       3. (C) Concentration between twelve and one-half milligrams per liter (12.5 mg/l) and twenty-five milligrams per liter (25 mg/l); ^P

    3. (3) A quaternary ammonium compound solution shall:

       1. (A) Have a minimum temperature of twenty-four degrees Celsius (24°C) (seventy-five degrees Fahrenheit (75°F)); ^P
       2. (B) Have a concentration as specified under 20 CAR § 196-204(a) and as indicated by the manufacturer's use directions included in the labeling; ^P and
       3. (C) Be used only in water with five hundred milligrams per liter (500 mg/L) hardness or less or in water having a hardness no greater than specified by the Environmental Protection Agency-registered label use instructions; ^P
    4. (4) If another solution of a chemical specified under subdivisions (n)(1) – (3) of this section is used, the permit holder shall demonstrate to the regulatory authority that the solution achieves sanitization and the use of the solution shall be approved; ^P
    5. (5) If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the Environmental Protection Agency-registered label use instructions; ^P and

    6. (6) If a chemical sanitizer is generated by a device located on-site at the retail food establishment it shall be used as specified in subdivisions (n)(1) – (4) of this section and shall be produced by a device that:

       1. (A) Complies with regulations as specified in Paragraphs 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act, Pub. L. No. 80-104; ^P
       2. (B) Complies with 40 C.F.R. § 152.500, Requirements for devices, and 40 C.F.R. § 156.10, Labeling requirements; ^P
       3. (C) Displays the Environmental Protection Agency device manufacturing facility registration number on the device; ^Pf and
       4. (D) Is operated and maintained in accordance with manufacturer’s instructions. ^Pf
15. (o) Manual warewashing equipment — Chemical sanitization using detergent sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.
16. (p) Warewashing equipment — Determining chemical sanitizer concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. ^Pf

Codification Notes: The Federal Insecticide, Fungicide, and Rodenticide Act is codified at 7 U.S.C. § 136 et seq.