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<br />e <br /> <br />e <br /> <br />Texas Department of Health <br />Division of Food and Drugs <br /> <br />Page 19 of 35 <br /> <br />(i) Single-tank, <br /> <br />s ta t ionary-rack, <br /> <br />dual-temperature <br /> <br />machine: <br /> <br />Wash temperature <br />Final rinse temperature <br /> <br />l500F. (660C.) <br />l80oF.(820C.) <br /> <br />(ii) Single-tank, stationary-rack, single-temperature <br /> <br />machine: <br /> <br />Wash temperature <br />Final rinse temperature <br /> <br />l650F.(740C.) <br />l650F.(740C.) <br /> <br />(iii ) <br /> <br />Single-tank, conveyor machine: <br /> <br />Wash temperature <br />Final rinse temperature <br /> <br />l60oF.(71oC.) <br />180 of . (82 0 C . ) <br /> <br />(iv) Multi-tank, conveyor machine: <br /> <br />Wash temperature <br />Pumped rinse temperature <br />Final rinse temperature <br /> <br />l50oF.(660C.) <br />l60oF.(7loC.) <br />l80oF. (820C.) <br /> <br />(v) Single-tank, pot, pan, and utensil washer (either <br />stationary or moving-rack): <br /> <br />Wash temperature <br />Final rinse temperature <br /> <br />l40oF.(60oC.) <br />l80oF.(820C.) <br /> <br />(I) All dishwashing machines shall b,e thoroughly cleaned at <br />least once a day or more often when necessary to maintain them in a <br />satisfactory operating condition. <br /> <br />(5) <br />be air dried. <br /> <br />Drying. After sanitization, all equipment and utensils shall <br />The use of towels is prohibited. <br /> <br />(b) Equipment and Utensil Storage. <br /> <br />(1) Handling. Cleaned and sanitized equipment and utensils shall <br />be handled in a way that protects them from contamination. Spoons, knives, <br />and forks shall be touched only.by their handles., Cups, glasses, bowls" <br />plates and similar items shall be handled without contact with inside surfaces <br />or surfaces that contact the user's mouth. <br /> <br />~ <br /> <br />(2) Storage. <br /> <br />(A) Cleaned and sanitized utensils and equipment shall be <br />stored at least six inches above the floor in a clean, dry location in a w,ay <br />that protect"s them from contamination by splash, dust, 'and other means. The <br />food-contact surfaces of fixed equipment shall also be protected from <br />