NAC446.325. Washing of utensils and equipment.

     1. For the manual washing, rinsing and sanitizing of utensils and equipment, a sink having at least three compartments and two integral drain boards of similar material that are each self-draining and of adequate size for the proper handling of soiled utensils and equipment before cleaning and for cleaned utensils following sanitizing must be used. The compartments of the sink must be large enough to accommodate the equipment and utensils, and all junctures within the compartments must be coved for easy cleaning. Each compartment must be supplied with hot and cold potable running water.

     2. Fixed equipment and utensils which are too large to be cleaned in a sink must be washed manually or cleaned by using a pressurized spray. When a pressurized spray is used, the equipment must be disassembled as necessary to allow access of the pressurized spray to all parts and surfaces which must be cleaned.

     3. Equipment and utensils must be preflushed or prescraped and, if necessary, presoaked to remove gross particles of food and other soil.

     [Bd. of Health, Food Establishments Reg. Art. 5 § 5.4 subsecs. 5.4.8-5.4.11, eff. 9-17-82]—(NAC A 5-23-96)