Violation Code: 22-59-4

Legal Reference

4-501.114(C) FC: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under Paragraph 4-703.11(C) shall meet the criteria specified under Section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 75 degrees Fahrenheit, (2) Have a concentration as specified under Section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; 4-904.14 FC: After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501; and (B) The rinse is applied only after the equipment and utensils have been sanitized by the application of hot water or by the application of a chemical sanitizer solution whose EPA-registered label use instructions call for rinsing off the sanitizer after it is applied in a commercial warewashing machine. 4-501.112 FC: (A) Except as specified in Paragraph (B) of this section, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 degrees Fahrenheit, or less than: (1) For a stationary rack, single temperature machine, 165 degrees Fahrenheit; or (2) For all other machines, 180 degrees Fahrenheit. (B) The maximum temperature specified under Paragraph (A) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws. 4-703.11(A) and (B) FC: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under Section 4-501.111; (B) Hot water mechanical operations by being cycled through equipment that is set up as specified under Sections 4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface temperature of 160 degrees Fahrenheit as measured by an irreversible registering temperature indicator; 4-501.111 FC: If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171 degrees Fahrenheit or above. 4-501.112 FC: (A) Except as specified in Paragraph (B) of this section, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 degrees Fahrenheit), or less than: (1) For a stationary rack, single temperature machine, 165 degrees Fahrenheit; or (2) For all other machines, 180 degrees Fahrenheit. (B) The maximum temperature specified under Paragraph (A) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.