Glasses, pitchers, ice buckets, and other utensils used for ice, food, or drink by guests must be washed, rinsed, and sanitized between guests. All cleaners, sanitizers, and disinfectants must comply with 40 C.F.R. § 180.940, June 23, 2004. The washing and sanitizing facilities must be provided as follows:

1. (1) Utensils must be washed, rinsed, and sanitized manually utilizing a three step process. Sink compartments must be large enough to permit the accommodation of the equipment and utensils. Each compartment of the sink must be supplied with hot and cold potable running water. Drain boards must be provided for the air drying of the sanitized utensils; or

2. (2) Utensils must be washed, rinsed, and sanitized by the use of a chemical or hot water sanitizing ware washing machine. If a home style ware washing machine is utilized, the sanitizing water temperature must attain a minimum of 150 degrees Fahrenheit. All utensils must be allowed to air dry.

   After washing and sanitizing, all utensils must be wrapped, sealed, or stored in a manner that protects them from contamination.

Source: SL 1975, ch 16, § 1; 6 SDR 93, effective July 1, 1980; 20 SDR 204, effective June 8, 1994; 34 SDR 321, effective June 30, 2008.

General Authority: SDCL 34-1-17 , 34-18-22.

Law Implemented: SDCL 34-18-22 , 34-18-24.