OAR 291-061-0200
Mechanical Cleaning and Sanitizing of Utensils and Equipment
(1)
All mechanical dishwashing devices must be commercially rated and MSF approved meeting subsections (1) through (3) of this rule.(a)
Machines and devices shall be properly installed and maintained in good repair and shall be operated in accordance with manufacturer’s instructions. For all nonconveyor machines, the cycle control switch shall automatically reset to the off position if a cycle is interrupted. Utensils and equipment placed in the machine shall be exposed to all cleaning and sanitizing cycles. Automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors, if any, shall be properly installed and maintained.(b)
The pressure of final sanitizing rinse water supplied to spray-type dishwashing machines shall not be less than 15 nor more than 25 pounds per square inch measured in the water line immediately adjacent to the final rinse control valve. A 1⁄4 inch IPS (Iron Pipe Size) valve shall be provided immediately upstream from the final rinse control valve to permit checking the flow pressure of the final rinse water.(c)
Machine or waterline-mounted, numerically-scaled indicating thermometers, accurate to plus or minus three degrees Fahrenheit, shall be provided to indicate the temperature of the final rinse water as it enters the manifold. The temperature of the final rinse will be checked and logged during every meal.(d)
In multi-tank machines, rinse water tanks shall be protected by baffles, curtains, or other effective means to minimize the entry of wash water into the rinse water. Conveyors in dishwashing machines shall be accurately timed to assure proper specifications are attached to the machines.(e)
Drain boards shall be provided and be of adequate size for the proper handling of soiled utensils prior to washing and cleaning of utensils following sanitization. This does not preclude the use of easily movable dish tables for the storage of cleaned utensils following sanitization. Wooden racks, toweling, absorbent materials or other materials which are not easily cleanable will not be used on drainboards and dish tables.(f)
Equipment and utensils shall be flushed or scraped and, when necessary, soaked to remove gross food particles and soil prior to being washed in a dishwashing machine operation unless a prewash cycle is a part of the dishwashing machine. Equipment and utensils shall be placed in racks, trays, baskets, or on conveyors in a way that food contact surfaces are exposed to the unobstructed application of detergent wash and clean rinse waters and in a way that permits free draining.(g)
Domestic or home-style dishwashers shall not be used unless modified by the manufacturer or factory representative to meet specifications of water pressure, water temperature, and cycling control in subsections (1) through (3) of this rule.(2)
Machines using chemicals for sanitization may be used, provided the following requirements are satisfied in addition to subsection (1) of this rule:(a)
The temperature of the wash water shall not be less than 120 degrees Fahrenheit;(b)
The wash water shall be kept clean;(c)
Chemicals added for sanitization purposes shall be automatically dispensed;(d)
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer’s specifications for the time and concentration. In no case shall the chemical concentration be less than 50 parts per million chlorine or 12.5 parts per million iodine;(e)
The chemical sanitizing rinse water temperature shall not be less than the manufacturer’s recommended temperature and in no case less than 75 degrees Fahrenheit; and(f)
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided by the institution and shall be used regularly to assure proper concentrations.(3)
Machines using hot water for sanitizing may be used provided the following requirements are satisfied in addition to subsection (1) of this rule:(a)
The wash water and pumped rinse water shall be kept clean.(b)
The water shall be maintained at a minimum of 120 to 140 degrees Fahrenheit for the wash cycle.(c)
The rinse cycle shall be 160 degrees Fahrenheit as measured at the level of the dish rack.(d)
The pressure during the rinse cycle shall be 15 to 25 pounds per square inch.(4)
Drying: After sanitizing, all equipment and utensils shall be air dried. Utensils may not be rinsed after the sanitizing cycle, and towel drying may not be practiced.
Source:
Rule 291-061-0200 — Mechanical Cleaning and Sanitizing of Utensils and Equipment, https://secure.sos.state.or.us/oard/view.action?ruleNumber=291-061-0200.