D.C. Municipal Regulations (Last Updated: September 13, 2017) |
Title 25. FOOD OPERATIONS AND COMMUNITY HYGIENE FACILITIES |
SubTilte 25-A. FOOD AND FOOD OPERATIONS |
Chapter 25-A19. CLEANING OF EQUIPMENT AND UTENSILS |
Section 25-A1909. METHODS - RINSING PROCEDURES
-
1909.1Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one (1) of the following procedures:
(a)Use of a distinct, separate water rinse after washing and before sanitizing if using:
(1)A three (3)-compartment sink;
(2)Alternative manual warewashing equipment equivalent to a three (3)-compartment sink as specified in § 1601.3; or
(3)A three (3)-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment;
(b)Use of a detergent-sanitizer as specified in § 1814 if using:
(1)Alternative warewashing equipment as specified in § 1601.3 that is approved for use with a detergent-sanitizer; or
(2)A warewashing system for CIP equipment;
(c)Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two (2)-compartment sink operation;
(d)If using a warewashing machine that does not recycle the sanitizing solution as specified in § 1909.1(e), or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is:
(1)Integrated in the application of the sanitizing solution; and
(2)Wasted immediately after each application; or
(e)If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.