Ordinance 2860 - Laserfiche WebLink

• (4) All except single-service eating and drinking utensils are thoroughly cleaned after each usage, and all multi-use utensils used in the preparation, cooking or serving of food and drink are thoroughly cleaned immediately following the day' s operation, in such manner as to be clean to the sight and touch . The cleaning may be accomplished by the use of warm water (110 deg. F. to 120 deg. F) containing an adequate amount of soap or an alkali cleanser to remove grease. The soapy wash water should be changed at sufficiently frequent intervals to keep it reasonably clean . When washing is done by 'Lachine the temperature of the wash water should be not less than 135 deg. F. ( 5) After cleaning, all such utensils are subjected to one or more of the following approved bactericidal processes: (a) Immersion for at least two minutes in clean, hot water at a temperature of at least 170 deg. F. , or for one-half minutes in boiling water. Unless boiling water is used it is recommended that a thermometer shall be kept available convenient to the sink. Utensils washed by machine shall be thoroughly rinsed in clean water of at least 170 deg. F. The pouring of scalding water over washed utensils shall not be accepted as satisfactory compliance . It is recommended that, wherever practicable, bactericidal treatu nt should be obtained through the use of hot water in the manner above described. For this method of bactericidal treatment two adjacent deep sinks should be provided and fitted wi th a pro celain, metal or other impervious drainboard. If difficulty is experienced in obtaining clean-looking glasses, it is recommended that tia rinse water be cleaned more frequently, or that a three-compartment vat be used, or that a different washing compound be tried. After washing, the glasses) dishes, - etc. , should be pia ced in La tal baskets and immersed in the hot water for the requir ed pe riod of time . Upon removal from the hot water they should remain in the baskets until dry and then stored in such a manner as not to become contaminated before again being used. Care shall be taken in the bactericidal treatment of containers by inversion to prevent the trapping of air in the container, thus preventing contact with the entire surface of the container. This may be accomplished byp3-acting all glasses, cups , etc. , in a horizontal position, and all plates, saucers, etc. , in a vertical position. (b) Immersion for et least 2 minutes in a lukewarm chlorine rinse containin€•.. at least 50 ppm of available chlorine if hypochlorites are used, cF' a concentration of equal bacteri- cidal strength if chloramine s are used. The rinse should be nude up at a strength of 100 ppm or more of hypochlorites and shall not be used after its strength has been reduced to 50ppm. The Health Officer shall f requentlyte st the strength of the chlorinerifise in actual use. -7-