- (a) The hot water sanitizing commercial dishwashing machine shall be connected to a hot water system that is installed and maintained to continuously provide water at least 82.2° Celsius (180°F) at the final rinse manifold of the machine during the required bactericidal rinse cycle.
- (b) The domestic type hot water sanitizing dishwashing machine shall produce a minimum water temperature of 74° Celsius (165°F) during the wash and rinse cycles.
(c) The commercial chemical sanitizing dishwashing machine shall produce a final rinse of one of the following:
- (1) A sanitizing solution of at least 50 ppm hypochlorite.
- (2) A sanitizing solution of at least 12.5 ppm iodophor.
- (3) Any other bactericidal solution approved by the Department.
- (d) Any other method approved by the Department.
Note: Authority cited: Section 208, Health and Safety Code. Reference: Sections 3700 and 3701, Health and Safety Code.