Hot water and chemical.* After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:

1. (1) Hot water manual operations by immersion for at least thirty (30) seconds and as specified under 20 CAR § 193-501(k); ^P
2. (2) Hot water mechanical operations by being cycled through equipment that is set up as specified under 20 CAR § 193-501(e), (l), and (m) and achieving a utensil surface temperature of seventy-one degrees Celsius (71°C) (one hundred sixty degrees Fahrenheit (160°F)) as measured by an irreversible registering temperature indicator; ^P or

3. (3)

   1. (A) Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under 20 CAR § 193-501(n).

   2. (B) Contact times shall be consistent with those on Environmental Protection Agency-registered label use instructions by providing:

      1. (i) Except as specified under subdivision (3)(B)(ii) of this section, a contact time of at least ten (10) seconds for a chlorine solution specified under 20 CAR § 193-501(n)(1); ^P
      2. (ii) A contact time of at least seven (7) seconds for a chlorine solution of fifty milligrams per liter (50 mg/l) that has a pH of ten (10) or less and a temperature of at least thirty-eight degrees Celsius (38°C) (one hundred degrees Fahrenheit (100°F)) or a pH of eight (8) or less and a temperature of at least twenty-four degrees Celsius (24°C) (seventy-five degrees Fahrenheit (75°F)); ^P
      3. (iii) A contact time of at least thirty (30) seconds for other chemical sanitizing solutions; ^P or
      4. (iv) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in 20 CAR § 190-201(b). ^P