4-6. Transportation, Equipment, and Utensils, Continued
For the manual washing, rinsing, and sanitizing of utensils and equipment,
provide and use a sink that has not fewer than three compartments. Make sure
that the sink compartment are large enough to permit the accommodation of the
equipment and the utensils. In new construction or a renovation, make sure that
each compartment of the sink is supplied individually with adequate hot and cold
potable, running water.
Preflush or prescrape fixed equipment and utensils that are too large to clean
in the sink compartments. Wash this equipment and these utensils with a hot
detergent solution. Rinse and sanitize them.
Ensure that drainboards or easily movable dish tables of an adequate size are--€
Provided for the proper handling of soiled utensils before you wash them and
for cleaned utensils after you sanitize them.
Located so as not to interfere with the proper use of the dishwashing facilities.
Except for fixed equipment and utensils that are too large to be cleaned in sink
compartments, conduct manual washing, rinsing, and sanitizing in the
other than fixed
Clean the sinks before you use them.
Preflush or prescrape the equipment and the utensils. When necessary,
presoak the equipment or the utensils to remove gross food particles and
soil. Make sure that the preflush water temperature does not exceed
Wash the equipment and the utensils thoroughly. Wash the equipment
or the utensils in the first compartment with a hot (110F to 120F [43C
to 52C]) detergent solution that you keep clean.
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