Section 25-A1601. EQUIPMENT - MANUAL WAREWASHING, SINK COMPARTMENT REQUIREMENTS

 

1601.1A sink with at least three (3) compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils, except as specified in § 1601.3.Pf

 

1601.2Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in § 1601.3 shall be used. Pf 

 

1601.3Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: 

 

(a)High-pressure detergent sprayers;

 

(b)Low- or line-pressure spray detergent foamers;

 

(c)Other task-specific cleaning equipment;

 

(d)Brushes or other implements;

 

(e)Two (2)-compartment sinks as specified in §§ 1601.4 and 1601.5; or

 

(f)Receptacles that substitute for the compartments of a multi-compartment  sink. 

 

1601.4Before a two (2)-compartment sink is used: 

 

(a)The licensee shall have its use approved; and

 

(b)The licensee shall limit the number of kitchenware items cleaned and  sanitized in the two (2)-compartment sink, and shall limit warewashing to  batch operations for cleaning kitchenware such as between cutting one  type of raw meat and another or cleanup at the end of a shift, and shall:   

 

(1)Make up the cleaning and sanitizing solutions immediately before  use and drain them immediately after use, and

 

(2)Use a detergent-sanitizer to sanitize and apply the detergent- sanitizer in accordance with the manufacturer’s label instructions  and as specified in § 1814; or

 

(3)Use a hot water sanitization immersion step as specified in §  1909.1(c).   

 

1601.5A two (2)-compartment sink shall not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. 

 

authority

Sections 4 and 10 of An Act Relating to the adulteration of foods and drugs in the District of Columbia, approved February 17, 1898 (30 Stat. 246: D.C. Official Code §§ 48-104 and 48-110 (2009 Repl.)); Section 7 of An Act Making Appropriations to provide for the expenses for the government of the District of Columbia for the fiscal year ending June thirtieth, nineteen hundred and three, and for other purposes (32 Stat.627: D.C. Official Code § 47-2834(a)(1), (a)(2), and (b) (2005 Repl.)); and Mayor’s Order 98-139, dated August 20, 1998, and Mayor’s Order 2002-103, dated June 18, 2002.

source

Final Rulemaking published at 50 DCR 4394 (June 6, 2003), incorporating by reference the text of Proposed Rulemaking published at 49 DCR 6184, 6274-75 (July 5, 2002); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).