NAC446.335. Facilities for sanitizing equipment using hot water.

When hot water is used for sanitizing, the following facilities must be used:

     1. A device or fixture for heating which is installed in, on or under the sanitizing compartment of the sink and is capable of maintaining the water at a temperature of at least 170°F (77°C).

     2. An indicating thermometer which is numerically scaled and accurate to plus or minus 2°F (1°C) and is convenient for frequent checks of the temperature of the water.

     3. Dish baskets of a size and design which permit the complete immersion of the tableware, kitchenware and equipment.

     [Bd. of Health, Food Establishments Reg. Art. 5 § 5.4 subsec. 5.4.13, eff. 9-17-82]—(NAC A 5-23-96)