Sanitization Rinse Violation
Public Health Reason #04
All equipment, utensils and food contact surfaces must be
properly washed and then sanitized to minimize food contamination. Washing
is the removal of food residue or soil from surfaces. Sanitization is the
application of heat or chemicals on cleaned surfaces that results in a
99.999% reduction of disease-causing microorganisms.
There are many
different types of sanitizers that can be used in food establishments. The
most common include: hot water between 165oF and 180oF,
chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a
concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
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When equipment and utensils are washed and sanitized by hand a three
basin sink is required. The first basin is filled with hot soapy water.
The second is filled with clean rinse water and the third is filled with
water containing sanitizer. Equipment and utensils are washed in the first
basin to remove all food residue. They are then rinsed free of detergents
in the second compartment and are then placed in the third compartment
where they are sanitized. The equipment and utensils must remain in the
sanitizing solution for at least one minute to allow the sanitizer enough
contact time to effectively kill any disease-causing microorganisms that
may be left on the surfaces after washing and rinsing.
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If a dish machine is provided in a food establishment it
must be a commercial type that has been shown to effectively sanitize.
Most commercial dish machines sanitize equipment and utensils by the
accumulation of heat from contact with 180oF hot water or by
contact with chemical sanitizers such as 50 ppm chlorine.
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Establishments will often have equipment that needs to
be washed and sanitized, but is too large to fit into ware washing sinks or
dish machines, or is not designed to be submerged in water. This equipment
must be washed and sanitized “in place”. Surfaces must be washed with
a detergent solution to remove food residue, then rinsed free of
detergents with clean water and then sanitized with an approved sanitizer.
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